Do you know how to make cakes, and do you have people who can make their own cakes?

Just go to the cake shop and buy one.

Rice cooker cake.

Ingredients: 3 eggs, 80 grams of cake flour, 5 grams of baking powder, 80 grams of milk, sugar (70-80 grams), salad oil (30 grams), raisins. 1. Separate the egg whites and yolks.

2. Add egg yolk and sugar (about half), whip into a milky white paste, add milk and salad oil and mix thoroughly, add flour and baking powder to make a uniform paste.

3. Add a few drops of white vinegar to the egg white, beat it into a foamy shape (the volume is increased several times, and the egg white utensils can not be stained with oil) and the egg yolk paste and stir well.

4. Grease the rice cooker, pour in the egg batter, press the switch, and keep the temperature constant for 15 minutes. (Insert a toothpick without sticking).

I've done it, the underside is brownish-yellow and the surface is pale yellow. Good taste.

Ingredients: 80 grams of chocolate, 80 grams of cream, 60 grams of butter, 3 eggs, 55 grams of flour, 5 grams of cocoa powder Ingredients: 60 grams of sugar, 8 grams of corn starch.

2. Add the cream to the chocolate and melt 3, beat the butter 4, and add the egg yolk in parts.

5. Add the chocolate cream paste, 6. Add the sifted flour and cocoa powder.

7. Add sugar to the egg whites and beat until neutral foaming 8, and stir the egg whites and flour paste from bottom to top.

9. Pour half a walnut into a small paper cup and preheat the second layer in a 175 degree oven for 25 minutes.

100 grams of cake flour, 20 grams of cocoa powder, 1 small handful of baking powder, 1 small handful of eggs, 60 grams of chocolate (black), 1 small handful of salt, 1 small handful of butter, 60 grams of sugar, 60 grams of whipping cream, 1 spoonful of milk.

1.The butter is softened at room temperature, beaten with a manual whisk until smooth, and beaten with caster sugar and salt until the butter is whitish in color and slightly expanded.

2.Add the beaten egg wash in stages, and add the egg wash in batches to make the butter and the egg liquid better fused, so that the water and oil will not be separated.

3.Add about 1 4 powder, mix with a rubber spatula until there is no dry powder, the cutting and mixing technique is similar to the method of stir-frying, do not stir in a circle along one direction when mixing powder, in case the powder is tendoned and affects the finished product.

4.Pour in about 1 3 pieces of whipped cream and mix in the same chopped method until well combined.

5.Repeat 3 and 4 until all the whipping cream and powder have been added and the batter is well mixed. Add the milk chocolate chunks and mix well.

6.Place the paper mold into the mold and spoon the batter until it is about 8 minutes full. Bake in the oven at 180 degrees for 25-30 minutes <>

Please click Enter a description.

If you like to make something yourself, buy a home oven, then make a cake first.

Tools Raw materials.

Chicken fiber or eggs, sugar, flour.

Corn oil, milk.

Method steps.

Five eggs, 150 grams of sugar. Beat the eggs into a clean basin, the basin is dry, there is no water, I made it relatively simple, the egg whites and yolks are not separated, prepare 150 grams of sugar, and add the sugar in three parts.

Please click Enter a description.

Please click Enter a description.

Use a whisk to beat the egg liquid, beat it for eight minutes as quickly as possible, add the sugar in three times in the process of beating, and when the beating can lift some, it will not disappear immediately if it falls off.

Please click Enter a description.

Eighty milliliters of milk, fifty milliliters of corn oil, pour the milk corn oil into a clean bowl, stir with chopsticks, stir until the milk and oil are completely melted together, stir yourself for about five minutes, and keep stirring with chopsticks for these five minutes.

Please click Enter a description.

I use cake powder, prepare 120 grams of cake powder, sieve evenly into the beaten egg liquid, stir up and down evenly, don't use too much force, try not to draw circles, the cake made so is not soft, stir gently for three minutes, the cake powder is added twice, so that it is not easy to appear gnocchi.

Please click Enter a description.

After stirring, pour in the whipped milk and corn oil, then stir gently for two or three minutes, stir well, then set aside, preheat the oven at 160 degrees for eight minutes.

Please click Enter a description.

Preheat the oven, pour the batter into the mold, shake it to let the bubbles pop out, and bake in the oven for 30 minutes. Put the baking tray in the bottom compartment, bake it up and down, set the time for 30 minutes, and when the time is up, the delicious cake is seated.

Please click Enter a description.

Please click Enter a description. end

1. When making cakes, the quality of flour directly affects the quality of the product. The flour used to make cakes should generally be low-gluten flour, because low-gluten flour has no gluten strength, and the cake made is particularly soft, bulky and flat. If there is a shortage of low-gluten flour, it can be prepared with medium and simple gluten flour or high-gluten flour stove powder and an appropriate amount of corn starch.

2. Another main raw material of the cake is eggs, the concealment of eggs mainly depends on the endosperm protein in the egg white, and the endosperm protein can only be whipped at high speed to wrap a large amount of air to form bubbles, so that the volume of the cake increases and swells, so when whipping the egg white, it is advisable to use high-speed whipping instead of low-speed whipping.

3. To make the syrup of the cake embryo, it is made of 1000 grams of granulated sugar and 500 grams of water, boiled, and cooled through. When whipping eggs and sugar, it is advisable to whip at high speed, which is required for the characteristics of endosperm protein.

4. Before baking the cake, the oven must be preheated, otherwise the softness and elasticity of the baked cake will be affected. The utensils used to whip the cake must be clean, especially not touching grease items, otherwise the cake will not loosen and affect its quality and taste.

5. The baking temperature of the cake depends on the amount of mixture in the cake, the more mixture, the lower the temperature; Conversely, the less the mixture, the higher the temperature.

In the first step, first beat the eggs in a basin, then add an appropriate amount of sugar and stir well. Scrambled to do.

In the second step, then sift in the flour and baking powder and stir until the batter is free of granules.

Step 3: Add more butter and stir well, then pour the batter into the rice cooker.

Step 4: Press the Cook Slow Rice button, and after 40 minutes of rice cooker baking, the cake is ready, take it out and cut it into pieces.

Blow through the homework book you have worked so hard for us; The morning light shines on your cheeks, clearly looking at your face that has been vicissitudes; The sun is shining through your hair, and the shiny black strands are interspersed with silver-white lines; How hard you have worked! Teacher. When we stretch out the ground with our little heads, teacher, your hands are as gentle as spring caressing the earth!

When we experience failures and setbacks, Teacher, your words are like a blow in the wind, very comfortable! When we were so sick, your eager gaze was as warm as a mother's hand!

Yes! The years have ruthlessly dyed your black hair into heart-wrenching silver threads, and wrinkles have quietly settled on your face, making you no longer look as young as before!

In the new year, we have grown up, teacher, and you are also a year older. But our routes are separated, but the end is the same. The wonderful world out there is waiting for us to explore.

But you are willing to pass on the knowledge you have taught us to the next batch of us in this dimly lit building.

We who are about to take to the skies cannot stay by your side forever. It's like time never stands still in the past. You do not seek to keep us, but you welcome us with your hand and your kind face that has passed on knowledge to us.

You don't expect us to do any great things, you just look at our smiling faces or watch us come down from the podium with our heads held high in our red awards, and you will be satisfied.

Every time I walk by your window and watch you work hard to change our homework, your face tells us everything, you give us your strength, and when I see your busy figure, I feel that you are working too hard. Teacher, I think it's right from the bottom of my heart.

There is no unified standard for the classification of West Point, but there are the following common ones in the industry.

1.According to the temperature of dim sum, it can be divided into room temperature dim sum, cold dim sum and hot dim sum.

2.According to the use of pastries, it can be divided into retail snacks, banquet snacks, cocktail snacks, buffet snacks and refreshments.

3.According to the division of labor in the kitchen, it can be divided into bread, pastry, frozen category, potato and chocolate, refined snacks and craft modeling. This categorization is highly generalized and encompasses basically everything in the production of pastries.

4.According to the processing technology of the product and the nature of the blank, it can be divided into cakes, mixed crisps, crisps, breads, puffers, biscuits, frozen sweets, and chocolates. This classification method is widely used in the data holding industry and teaching.

West pastries originated in Europe and the United States, but due to differences in ethnic groups, their production methods are ever-changing. Even if it is the same variety, there will be different processing methods in different modifications. Therefore, there are many varieties of pastries, and in order to fully understand the variety profile of pastries, we must first understand the classification of pastries.

The pastry classification refers to toast, sandwiches, puddings, cakes, breads, etc.

Classification of Western-style pastriesThere are many types of Western-style pastries, mainly including:

1. Toast is a food made by slicing bread, with diced meat, fish, eggs and other vegetables, pureed, fried, fried or baked. Caviar toast, etc.

2. Sandwich is a kind of food that uses two slices of bread sandwiched with other ingredients. Such as beef sandwiches, ham sandwiches, etc.

3. Pudding is made of flour, milk, eggs, fruits, sugar and other raw materials, which are steamed in the pudding mold after research. Such as chocolate pudding, bread pudding, butter pudding.

4. The cake is made of eggs, flour and sugar, the eggs are soaked, mixed with dough and mixed evenly, and placed in various shapes of cake molds to steam, bake and bake a common dim sum. Such as cream cakes, roll cakes, butter cakes, fruit cakes, etc.

5. Bread is made of flour as raw material, with eggs, sugar, salt, and fermented by yeast. Bread has different shapes depending on the flavor, and can be divided into sweet bread, salty bread, round bread, and long bread.

1. The protein container must be waterless and oil-free. When cracking eggs, the container must first be wiped with kitchen paper. When separating the yolk from the protein, remember that the egg yolk should not be in the protein, it must be the protein.

2. Mix the milk and oil evenly until you can't see the oil star foam, and don't make a circle, because bubbles will appear when you make a circle, and the ruler will affect the finished cake.

3. The flour needs to be sifted through silver slag, so that the cake is more delicate. Stir in one direction to avoid air bubbles.

4. After the egg whites are eaten, use the method of frying vegetables to shovel from the bottom upwards until even, otherwise it is easy to defoam.

5. When pouring the batter into the container, you need to shake it a few times from a high place to shake the bubbles out. Otherwise, after the cake is ready, there will be large bubbles, and the shape of the cake will not be good.

Just add the egg whites to the cake flour, milk, etc., mix together, beat well, stir and put it in the oven, 155 degrees above and below the heat, bake for 55 minutes, and the cake is ready, the specific steps are as follows:

Ingredients: 8 eggs, 140 grams of cake flour, 100 grams of milk, 50 grams of corn oil, 130 grams of sugar, a few drops of lemon juice.

1. Prepare all the ingredients.

2. Separate the egg yolk and egg white in two waterless and oil-free basins, add the milk to the corn oil and stir until it is emulsified, add the egg yolk, stir evenly, and then sieve in the low-gluten flour, sieve it twice, and mix it well each time before it can be sieved into the next time.

3. Add lemon juice to the egg white, beat it with an electric whisk until it is coarse foam, then add sugar, add the sugar three times, beat it until it is hard foaming, and lift the whisk with small sharp corners, which is called meringue.

4. Add one-third of the meringue to the egg yolk paste, stir or mix up and down, then pour the mixed egg yolk paste back into the meringue, stir or mix up and down.

5. Pour the well-mixed cake batter into a 10-inch cake mold in the kitchen, lift both ends of the mold, and gently shake a few times to create large bubbles.

6. Put it in the preheated oven, heat it at 155 degrees, and bake it for 55 minutes. Take it out and shake it immediately after baking, and then let it cool upside down before demolding.

7. Finished product drawing.

Precautions: 1. After adding meringue, the batter must not be circled, otherwise it will be defoamed, and it should be mixed by stirring or up and down.

1. Sift the flour in advance for later use.

2. Put the cake molds into the baking tray one by one.

3. Crack the eggs into the basin, and then pour the white sugar into the basin at one time.

4. Start whipping at high speed with an electric whisk. As time passes, the color of the egg will become lighter and lighter, and the texture will become thicker and thicker. (This is what it looks like to play for five minutes).

5. Beat until the whisk is lifted, and the texture of the dripping egg batter will not disappear immediately. (The whole journey takes more than ten minutes).

6. Pour the flour into the egg batter in three portions. Every time you pour it, mix it well from bottom to top. Also, at this time, it is best to preheat the oven. Heat at 180 degrees for 10 minutes.

7. Pour the corn oil into the batter. At this time, you should be more careful and careful to stir, do not ask for fast, do not draw circles.

8. Pour the cake batter into the mold and fill it for seven minutes.

9. Put the whole plate of cake in the oven and bake at 180 degrees for 15 minutes.