How do I bake a small cake? How to bake a small cake

How do you make oven petit fours?

How to make a small cake?

Ingredients: 1 egg, 20 grams of sugar, 10 grams of oil, 10 grams of milk, 20 grams of low powder, and grams of salt.

Small cake preparation.

1. Separate the egg whites from the egg yolks, and add sugar and salt to the egg whites.

2. Beat with a whisk until the egg whites are upside down. 2010-03-22 |Hand-whipped egg whites.

3. Sieve low powder and milk powder for later use.

4. Add the egg yolk to the oil and milk and stir well.

5. Add the sieved low powder and stir well.

6. Add the whipped egg whites.

7. Stir well from bottom to top.

8. Put four layers of oil paper in a frying pan.

9. Pour the stirred batter into the oiled paper.

Nutrients of the cake.

A cake is a pasta dish that is usually sweet, and typical cakes are made in a baked fashion. The main ingredients of the cake are flour, sweetener (usually sucrose), binder (usually eggs, gluten and starch can be used for vegetarians), shortening (usually butter or margarine, eggs with low fat content).

10. Cover the lid and cook the cake slowly over medium-low heat.

1. Because the pan is heated at the bottom, the cake batter should not be too thick, if it is too thick, it will cause the top to be uncooked and the bottom to be pasted.

2. I put a few layers of grease paper on the bottom of the pan. If you don't pad, there will be some burnt yellow cake base.

3. In the whole process, it is not the key to hit the egg white to the inverted buckle. The fire can't be big either. Otherwise, it will burn. It's not yet ripe.

The steps to make a cake in a small oven are as follows:

Raw materials required:

1. Ingredients: 120 grams of low-gluten flour and 80 grams of caster sugar.

2. Excipients: 4 eggs, 30 grams of corn oil.

Step 1: Prepare all the materials you need.

Step 2: Put the whole eggs in a deep dish and beat them at low speed until they are large bubbles.

Step 3: Add caster sugar and stir the manuscript at high speed.

Step 4: Beat until the whisk is lifted, and the egg batter will not fall for a long time. (It takes 15-20 minutes for the dust to close).

Step 5: Then pour the pie into the corn oil.

Step 6: Stir the cake batter and corn oil well.

Step 7: Then sift in three more cake flours.

Step 8: Stir until there are no particles.

Step 9: Then put it in a piping bag.

Step 10: Squeeze into cake molds.

Step 11: Put it in a preheated 180 degree oven and bake it on the top and bottom heat for 15 minutes, and the surface can be colored.

Step 12: The finished product is as follows.

Ingredients: 5 eggs, 90 grams of cake flour, 80 grams of caster sugar, 50ml of pure milk, salad oil. Put 5 egg whites in a slightly larger egg breaker and beat with an electric whisk until coarse foam.

Add 1 3 caster sugar to the egg white, turn to medium and high speed to fine foam, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state, and finally add the remaining sugar, continue to beat until it is dry and foamy, ingredients: 5 eggs, 90 grams of low-gluten flour, 80 grams of caster sugar, 50ml of pure milk, salad oil.

1. Meringue: Put 5 egg whites in a slightly larger egg beating tray and beat it with an electric egg beater until it is coarse and foamy.

2. Add 1 3 caster sugar (a total of 50 grams of granulated sugar) to the egg white, turn to medium and high speed to hit until the fine foam, then add 1 3 caster sugar, turn to high speed and continue to beat until the state of showing lines, and finally add the remaining sugar, continue to beat until the state of dry foaming, that is, when lifting the whisk, the egg white can pull out a short and upright sharp corner.

3. Egg yolk paste: Put 5 egg yolks and 30 grams of caster sugar in another egg beating tray, beat well with a manual egg beater until the egg yolk color becomes lighter, then add 50ml of salad oil (corn oil can be substituted) while stirring, and finally sieve in 90 grams of low-gluten flour, and slowly stir until smooth and delicate without particles.

4. After the egg yolk paste is stirred, take 1 3 meringue into the egg yolk paste plate and mix evenly with a rubber spatula; Add 1 3 of the meringue to the egg yolk paste dish and mix well with a rubber spatula.

5. Finally, pour all the batter in the egg yolk paste plate into the remaining meringue plate, and mix evenly until smooth and delicate without particles.

6. Pour the batter into the 8-inch round cake mold, and gently sip it on the table a few times to shake out the large bubbles in the cake batter.

7. Preheat the oven for 10 minutes, put the cake in the middle of the preheated oven, top and bottom heat, 170 degrees, 40 minutes.

8. When the cake is baked, immediately take on heat-insulating gloves and take it out, put it on the table and snort it a few times, then buckle it upside down on the grill, and wait for the cake to cool down completely before it can be demolded.

Bake in the oven. 3 whole egg ---, 150g of refined sugar--- 120g ---of low-gluten flour, 15g --- cream, 15cc --- milk

1.Add the egg to the powdered sugar, mix it with a whisk to make it foamy, if the temperature of the egg is too cold, you can use warm water at 40 degrees Celsius to warm it, it is easier to make a soft, elastic and delicious cake.

2.Add the sifted low-gluten flour to the ingredients of 1 and mix well with a wooden ladle.

3.Pour the milk and cream dissolved in water into ingredients 2 and stir quickly. If the stirring is not enough, the cake will be made with large bubbles and a rough taste, and when the stirring is excessive, the cake will harden and there will be no bubbles.

4.Pour 3 ingredients into the cake model for about 8 minutes, and bake in an oven at 180 degrees C for about 30 minutes.

Precautions. Tips for making cakes:

If you want to make a sponge cake with a fluffy mouth, depending on how the cake is stirred and foamed, if it contains a lot of bubbles, it is necessary to make it quickly before the bubbles disappear, so mix the ingredients by cutting them. It is also important to clean the container or whisk, as the eggs will not be able to bubble if the utensils contain grease.

1.Crack the prepared eggs into a water-free and oil-free bowl.

2.Pour in 100g of sugar.

3.Then use a hair processor to whip it off.

4.Beat until the custard drips and does not disappear.

Here's how to make a small cake in the oven:

Ingredients: 100 grams of cake flour, 4 eggs, 50 grams of caster sugar, 60 mg of cooking oil, 95 grams of milk, 1 gram of salt, 1 gram of baking powder, a little lemon juice.

Method: Place the eggs in two clean containers (yolk and egg white separated).

Add one-third of the egg yolk to the white sugar and stir well with an electric whisk. Then pour in the prepared cooking oil and milk and continue to stir well.

Continue to add the flour, baking powder, and salt that are ready to be sifted. (Note: Do not use a whisk, cross with a rubber spatula to mix well.) ）

Add lemon juice to the egg white, put the remaining white sugar into the egg white three times during stirring, and use an electric whisk until the egg is beaten to a very thick state, when lifting the whisk, the dripping egg batter can draw a pattern on the surface of the egg batter and the pattern will not disappear for a long time. Keep 2-3cm of batter on the beating head so that it won't drip off.

Put two-thirds of the whisked egg whites into the whisked egg yolk in two parts, stir well with a rubber spatula, and then pour the remaining one-third of the egg whites into a container and stir well to form a cake batter to bake.

Preheat the oven for 5 minutes, pour the cake batter into the molds and fill it for 7 minutes.

The middle layer is heated at 150 degrees, baked for about 30 minutes, and the surface is golden brown and can be taken out of the oven.

Delicious little cakes:

Strawberry petit four.

Ingredients: strawberries (to taste), butter (to taste), flour (to taste), cocoa powder (to taste).

Seasoning: baking powder (to taste), baking soda (to taste), brown sugar (to taste).

Kitchen utensils, electric oven, whisk.

1 60 g of strawberries diced, 50 g of strawberries sliced.

2 25 grams of butter after softening, add 40 grams of brown sugar and mix with a whisk.

3 Evenly spread the materials of the second step into the abrasives.

4 Spread the sliced strawberries.

5 55 grams of butter and 60 grams of brown sugar mix together and beat with a whisk.

6 Beat the beaten butter into the egg mixture three times and stir well.

7 Flour, cocoa powder, baking powder, baking soda, mix through a sieve, and put in the previous step 6.

8 Add diced strawberries and mix well.

9 Apply the material of the eight steps evenly to the four steps. Place in the oven.

Orange sponge petit four.

Ingredients: 100g of cake flour, 150g of eggs

Excipients: 60g sugar, 150g orange, 25g olive oil, 1 salt, 8 teaspoons, 20g powdered sugar

Step 1Cake ingredients, of which 150 grams are about half a large orange.

2.Cut the large oranges in half and squeeze the juice to take 35 grams of orange juice and set aside.

3.After washing the outer skin of the orange, cut the outer layer of the orange peel with a knife, take about 25 grams and chop it into small cubes, trying not to cut the orange (white mesh) close to the orange flesh

4.Mix the crushed orange peel with powdered sugar and leave for 1 2 hours.

5.Beat the eggs and add the sugar and salt.

6.Heat the egg mixture to about 40 degrees in water, stirring while heating.

7.Stir the heated egg mixture with a whisk at high speed.

8.Beat until the volume of the egg liquid expands, the color turns white and thick, and the egg liquid does not disappear immediately after dripping.

9.Sift in low powder.

10.Stir well and be free of particles.

11.Mix the olive oil with the orange juice well.

12.Pour the mixture into the cake batter and stir well.

13.Pour in the diced orange peel with the pickled sugar.

14.Mix well and pour into a paper cup to fill up.

15.Preheat the oven, 180 degrees on the top heat, 160 degrees on the bottom heat, 12 15 minutes on the bottom, and the surface of the cake can be golden brown.

Tip 1: The fluffiness of the sponge cake depends on the proper whipping of the whole eggs, so the egg mixture is heated to 40 degrees, which is conducive to the whipping of the egg mixture, and the use of fresh eggs can make the whipping smoother;

2. Judge that the egg liquid has completed the following indicators: the egg liquid volume has become larger; The color of the egg becomes white; Obvious lines appear when whipping; The egg wash becomes thicker, and the dripping egg will not disappear immediately;

3. After beating, mix flour, oil, orange juice and orange peel as briskly as possible to avoid defoaming, but also pay attention to mixing evenly, so as not to cause vitality and sinking bottom;

4. No paper cup, it can also be baked in a baking tray or cake mold, but the baking time should be observed and determined according to the thickness and area of the cake. To judge the inner maturity of the cake, you can use a toothpick to insert it without crumbs and stick it out. The baked cake is evenly and finely organized, with a golden outer layer and a white inner layer.

Ingredients: 200g cake mix, 4 eggs, 200ml milk, 6 tablespoons of sugar, appropriate amount of oil and salt, method 1, egg yolk and egg white separation.

2. Add a little salt and sugar to the egg whites and beat with a whisk.

3. Add sugar, cake powder and milk to the egg yolk and stir well.

4. Add the whipped egg whites to the stirred egg yolk and stir well.

5. Prepare something to hold the cake (tools are scarce at home, I used an egg tart mold this time) 6. Pour a small amount of peanut oil into each small mold to prevent the cake from sticking to the wall.

7. Pour the stirred cake batter into the mold and place it neatly on the baking sheet.

8. Preheat the oven, put the cake in the oven, and bake at 180°C for about 30 minutes (finally my little cake is burned).

To make a small cake, you only need to have a small mold.

Cake batter method:

Cooking method: Bake (180 degrees on the top and 150 degrees on the bottom, bake for 45 minutes until fully cooked, do not open the oven for the first 20 minutes, otherwise it will affect the expansion of the cake).

Flavor: Sweet. Ingredients: 15 eggs, 8 taels of sugar, 2 taels of tartar flour, 9 taels of cake flour, 2 taels of baking powder, 4 taels of oil, 4 taels of water.

Preparation: 1Beat the egg whites and egg yolks into different containers.

2. Mix the egg whites with sugar (the mixing bucket must be washed, no oil, otherwise the egg whites will not foam) for 1-2 minutes, and then mix the tartar powder until it becomes foamy (grasp it with your hands and have a foamy tail).

3. Mix the low-gluten flour with baking powder, water and oil, then mix the low-gluten flour with baking powder, water and oil, and then mix in the egg yolk.

4. Mix the egg white foam and egg yolk syrup by hand (first mix two large spoons of egg white foam and egg yolk syrup by hand, and then mix well with the rest of the egg white foam by hand), put it into a small cake mold, and bake.

Recipe: 4 eggs, 80 grams of sugar, 40 grams of water (or milk), 40 grams of soybean oil, 80 grams of flour, method: divide eggs, a, egg white, add 70 grams of sugar, drop in 1-2 drops of white vinegar, stir until hard foaming, (pick up with fingers, egg whites are chicken-tailed, erect).

b. Add water (or milk) to soybean oil and mix well, add the remaining sugar and mix until saccharified, add sieved flour, mix well in one direction, and then add egg yolk and mix well.

C, take one-third of A, add B to stir slightly, and then pour all B into A, stir evenly in one direction, you can enter the mold (metal basin or small vat, preferably on the paper), the oven temperature is about 150, bake for about 40 minutes, wait for the surface of the cake to be golden, and the middle is slightly raised, inserted from the top with a bamboo skewer, there is no sticky paste after pulling out, at this time it means that the cake has matured and can be baked. After baking, shake the mold slightly, buckle the mold, and take the cake out of the mold after it cools.