How to make a cake? I have self rising flour at home, eggs, corn oil, vegetable oil, sugar, can I ma

Just checked it for you, I hope it helps.

Cake is an ancient pastry, generally made in the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients. Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, concocted, and baked to make a sponge-like confectionery.

Easy way to make a family cake.

Ingredients: 1. Low-gluten flour: 120 grams; 2. Sugar:

45 grams; 3. Tatar powder: 2 grams; 4. Bubble powder: 2 grams; 5. Edible oil:

75ml；6. Fresh milk: 90ml; 7. Four eggs. Method:

1. Add 2 grams of bubble flour to the flour and stir well; 2. Stir the oil and milk into a milkshake shape; 3. Pour the flour stirred into the oil and milk mixture, stir slowly, do not use too much force to avoid gluten of the flour, and stir it wet; 4. Separate the egg whites and egg yolks; 5. Add half of the sugar to the egg yolk and stir well, then pour it into the batter. At this time, the mission can be stirred; 6. Beat the egg whites, add tartar powder (if you don't have them) and the remaining half of the sugar (if you beat them manually, the sugar should be divided into three beats) until you beat the noodles into a chicken tail, and beating the egg whites is the most critical process; 7. Put one-third of the egg whites into the batter and stir clockwise; 8. Pour the stirred batter into the remaining two-thirds of the egg whites, stir up and down, not too long and do not make circles, so as not to foam; 9. Pour the cake batter into the mold, gently shake out the bubbles, and preheat the oven before that; 10. Heat up and down for 6 minutes, then add tin foil to avoid the surface of the cake from being pasted, then turn down the heat for 15 minutes, and then turn to the heat for 15 minutes.

If you want to make a good cake, it is best to have an oven, a rice cooker, a microwave oven, and that kind of thing that doesn't work well, and some necessary tools are to have a whisk, a scale, or something, and it seems that the gluten is a little high, and it will be better to add some cornstarch to it, and if you make a sponge cake, there is no emulsifier, so add some baking powder.

Hello! To make a good cake.

It's better to have more.

Oven. Rice cooker.

The microwave oven doesn't work well to rip off the seeds.

In that is. Some must-have tools to have.

Eggbeater. Steelyard.

Something. in spontaneous powder.

It seems that the gluten is a little high.

It would be better to add some cornstarch to it.

If you make a sponge cake, there is no emulsifier.

Then add some baking powder.

It only represents a personal point of view, and if you don't like it, don't prepare for spring, thank you.

To make a cake with cake self-rising flour, you can stir 3 eggs and 3 tablespoons of sugar for 10 minutes, after the egg liquid is foaming, put 4 tablespoons of cake self-rising flour and beat it into a paste, or steam it in a pot for 20 minutes, or bake it in the microwave for 5 minutes, and it takes 15 minutes to bake it in the oven.

The making of milk mille-feuille cake.

My favorite way to eat cake is to eat the baked brown-red cake crust, especially when it is cold, it looks even sweeter! The milk mille-feuille cake introduced below satisfies this preference. The layers of mille-feuille cakes mark the tedious and time-consuming production process, as well as the exquisite taste of aristocrats.

Ingredients: 3 eggs, 100g self-rising powder, 8 tsp sugar, 5 tbsp milk, 3 tbsp salad oil, 1 4 tsp cream of tartar, 1 4 tsp salt.

Mix the cake batter according to the basic chiffon cake method.

Do not grease the inside of the model, just pad a thin paper at the bottom.

Use a spoon to scoop an appropriate amount of batter and spread it flat, not too thick, put it in the middle of the oven and bake it at 160 degrees for about 5 minutes, and observe the golden color of the skin before taking it out.

Remove and scoop a spoonful of batter, keeping each layer almost the same thickness, and so on.