Ask Daisen to teach this cake method!! 100 points

Mango Cheesecake.

Ingredients: 1 mango (250g), 150g cream cheese, 110g milk, 150g whipping cream, 50g powdered sugar, 12g gelatin powder.

Method 1Beat two-thirds of the mango into a pulp by pitting it, and garnish the rest with 2After the cream cheese is softened at room temperature, add 70 grams of milk and 50 grams of sugar and beat until there are no granules

Add 40 grams of milk to the fish gelatin powder and melt it in water 4Beat the whipping cream until it is divided into the cream cheese solution and stir well 5Then add the melted fish gelatin powder and stir well to become a mousse filling 6

Pour half of the mousse filling into a 7-inch live bottom mold, then pour in the mango pulp, pour it in the middle, then pour in the rest of the mousse filling and scrape it flat, put it in the refrigerator and freeze for 4 hours, and then decorate the cake surface with mango slices.

Mango Cheesecake, I made it myself once, I can't make it so beautiful, this is a picture of Maxim's.

Make a six-inch chiffon first (this doesn't need a recipe, right?) To slice, use two slices, one large and one small.

Mousse filling and mango filling can be used with the recipe upstairs (I made some of the mango flow filling with the method of making mango jam, I'm lazy not to type so many words, thank you upstairs, borrow yours, haha), if you want to make ** this shape, I used a stainless steel arc sealed bowl, first freeze the finished flow filling into a round mango cake with a small round mold (the mousse ring is the best, about 3 1 smaller than the mold you want to make a cake).

Then pour some mousse filling into the sealed bowl, you can freeze it first (it is relatively firm, so that when you put the chiffon cake slices up, it will not sink because in case the filling is too thin) and then put a small chiffon cake slice, and then pour a thin layer of mousse filling, freeze hard, put the frozen mango cake in the center and then pour the mousse filling (so that it will be like the picture in the heart of the filling and hide in the middle, hahaha) Finally, put on the big chiffon cake slice, freeze solid.

Then demold (use the electric wind to blow the hot wind outside the bowl and blow the upside down to come out), find a big mango, slice it and spread it, to look good, you can drizzle some mirror pectin

Four eggs, a packet of milk, five spoons of cotton sugar (a spoon for eating at home), low flour (there is no four-to-one match of high flour and potato starch) to separate the egg yolk and egg whites, put four spoons of cotton sugar and half a packet of milk, stir well, sieve the flour (preferably sifted) into the egg yolk liquid and stir well (don't stir too quickly) put the egg whites in a large bowl without water and oil, add a pinch of salt or a few drops of white vinegar, lemon juice beat, add sugar in three parts, beat like cream, can not flow is almost the same. Add the egg whites to the egg yolk in three parts, stir with a spoon for rice in a rice cooker (don't draw circles), and the egg batter is complete (you can also add matcha powder, cocoa powder, and melted chocolate to it) Coat a small layer of oil in the microwave bowl, pour the egg batter into it, and the heat will be OK for four minutes! You can also use a disposable paper cup, pour half a cup of egg batter into it, and one cup for a minute.

Helping others is the foundation of happiness, and the first time to help Tajohn

If you have always wanted to make cakes, but you don't have an oven, you might as well let the rice cooker help, the method is simple and easy to learn, and you will learn it as soon as you learn it.

How to make a cake and how to make a cake yourself at home.

Poke holes in the eggs, pour out the egg liquid, add flour, white soup and lemon juice, stir evenly, put it in a piping bag and squeeze it into the eggshell; Bake in the oven for 30 minutes, peel and garnish.

Let the batter rise for 30 minutes.

The rice cooker can be used to make bread, and there is no need to go out and buy it again.

Ingredients: 4 eggs, 1 tablespoon of flour, 1 teaspoon of baking soda (yeast powder), 2 teaspoons of cornstarch, salad oil, sugar, some raisins.

Preparation: Beat the eggs in a container and add sugar (according to personal taste), flour, corn starch, baking soda, a small amount of salad oil, raisins, and stir the eggs and other ingredients until they are very thin and battery (if you add too much flour, it is estimated that it will be thick, and the finished will not be soft).

Brush the rice cooker with a layer of salad oil, so that the cake does not stick to the pan and is easy to pour. Pour the stirred cake batter in, cover the lid, and beat the rice cooker to the cooking gear until you hear the rice cooker jump to the heat preservation gear, however, you can not get out of the pot immediately at this time, but also continue to keep warm for ten minutes to let it fully expand, and you can come out after ten minutes.

Make a cake in the microwave.

Materials to prepare:

Cake flour 80g, baking powder 5g, 4 eggs, milk 60ml, sugar 80g, oil a little.

First, the yolk and egg whites are separated. Mix the flour and baking powder well. Note that cake must be made with low-gluten flour, high-gluten flour is not suitable for cakes.

Then, mix the egg yolks, milk, 40g sugar, and a little oil and stir well. Once the flour and baking powder have been mixed, you can stir it slightly with a whisk brush to eliminate the flour particles. Then pour into the egg yolk mixture and stir well.

Then we started beating the egg whites. After playing for a while, I saw some bubbles, add 40 grams of sugar, or add sugar in 2 times, and continue to beat until the foam of the egg white is initiated, and it is relatively fine. The egg white must be hit to the appearance of semi-colloidal, that is, it will not flow again.

Then, add the egg whites to the egg yolk mixture in 2 to 3 times, stir well once and add again. After stirring thoroughly. (The correct stirring method is to stir up and down or left and right, and the action should not be too violent).

Prepare a microwave container with grease all sides of it. Pour the thoroughly mixed slurry into ...... containerNote that when filling the slurry, you must not fill it too full, and leave a certain height for it to expand. Shake the slurry container on the table a few times to get the big bubbles out, and then you can go in the microwave!

If you want to heat it evenly, put a pair of bamboo or wooden chopsticks underneath and place the container on top of the chopsticks. Reduce the microwave to medium-high heat for about 5 minutes. Open it after 5 minutes, and if it's not cooked enough, heat it for another 1 minute.

When you're done, take it out, put it upside down on the plate, and you're done!

If you want to do anything, you can directly spread cream, chocolate, etc. on the outside. If you don't do the styling, you can cut it and eat it. Also, you can add some raisins to it when you make it.

Make sponge cake in the microwave.

Ingredients required: Cake flour ...150g

Fine white sugar .100g

Eggs ...3 pcs.

Hair powder ...1 tablespoon.

Fresh milk .1 3 cups.

Salad oil ...4 tablespoons.

Steps: Take three three-cake models, grease the inside, and sprinkle flour lightly for later use.

After beating the eggs into a egg mixture, slowly add the fine sugar and whip well until frothy.

After the flour is sifted, slowly pour it into the egg mixture together with the flour, fresh milk and salad oil, gently stir it with a rubber knife, and place it in three models, if there are bubbles, tap the model.

Bake each cake in a strong microwave for 3 minutes.

Remarks:1Once the sponge cake is baked, remove it immediately and gently drop the model in a vertical direction so that the cake does not collapse and is easier to remove.

2.To eat, drizzle with a little honey or jam according to your preference.

Rice cooker to make cakes, you can enter this **, you can learn it.

It's not bad, I've done it successfully.

You're better off learning from a cake shop that's open to the public.

You can't learn it yourself!

Can I teach you, do you have all the equipment in your home?

Ingredients. 5 eggs 90 grams of cake flour.

Accessories. 80g caster sugar, 50ml of pure milk, 50ml of salad oil

The oven makes the cake (chiffon cake recipe).

1.Meringue: Put 5 egg whites in a slightly larger egg tray and beat with an electric whisk until coarse foam.

2.Add 1 3 caster sugar (a total of 50 grams of granulated sugar) to the egg white, beat at medium and high speed until the foam is fine, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state.

3.Finally, add the rest of the sugar and continue to beat until it is dry and foamy, that is, when the whisk is lifted, the egg white can pull out a short, upright sharp corner.

4.Egg yolk paste: Put 5 egg yolks and 30g caster sugar in a separate egg beating tray and beat well with a manual whisk until the yolk is lighter.

5.Add 50ml of salad oil (corn oil can be used instead) while stirring, and add 50ml of milk while stirring.

6.Finally, sift in 90g of cake flour and slowly stir until smooth and fine.

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

8.Finally, pour all the batter from the egg yolk paste tray into the remaining meringue tray and mix well until smooth and smooth without particles.

9.Pour the batter into the 8-inch round cake tin and gently sip it on the table to shake out the large bubbles in the cake batter.

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

11.As soon as the cake is baked, take it out with insulated gloves, put it on the table and sip it a few times, then buckle it upside down on the grill, and when the cake is completely cooled, it can be demolded (with the help of props).

Rice cooker to make cakes 1, prepare things: flour, eggs, milk, salt, sugar, oil (in this process, do not get a drop of water, wipe it dry before use.)

2. In fact, with the amount I made, 3 eggs should be just right, I used 4, I feel a little too much 3, the egg whites are separated, and the three chopsticks are ready to beat the egg whites 4. In order to highlight the sweetness, put a little salt and a spoonful of sugar in the egg whites, continue to beat and continue to beat, and put a spoonful of sugar when it is a little thick, and continue to beat.

In about 10 minutes, the egg white foam is creamy, and the chopsticks will not fall, (this is more critical, 15 minutes of continuous play, not a joke, very painful drops).

5. Put two spoons of sugar in the egg yolk, 6 spoons of milk, stir well, pour in half of the amount of creamy egg white, pay attention, stir up and down instead of making circles, stir evenly and then pour in the other half of the creamy egg white, stir up and down.

6. The rice cooker is preheated for 1 minute and then taken out, the pot is a little hot, pour in a little oil, and evenly coat the pot to prevent it from sticking to the pot 7. Pour in the stirred things, and then squat a few times to shake the bubbles out.

8. Press the cooking button, it will automatically jump to the heat preservation gear for about 2 minutes, then cover the vent with a towel and let it sit for 20 minutes.

Then press the cook button, and it will be OK after 20 minutes

The inside of the pot is coated with oil, and it comes out as soon as it is poured, and the bottom of the cake is darker.

The fluffy and delicious cake was finished, and applause rang out.