The easiest way to make a cake in the microwave, the easiest cake to make in the microwave

I tried making this cake in the microwave today. It's easy to learn, and it's much faster than using the oven, and it only takes 4 minutes for the cake to steam. And it doesn't use a little oil, it's soft and delicious, sweet and healthy.

The calories are not very high either. ** Ladies can also eat it

1.5 egg yolks.

2.5 egg whites.

3.90 grams of granulated sugar.

4.Sift 90 grams of low-gluten flour.

5.Add granulated sugar to the egg whites, beat with a whisk until wet and foamy, and add the egg yolks.

6.Beat until the batter is thick.

7.Add cake flour.

8.Mix well up and down.

9.Brush the microwave container with oil, pour in the egg batter and shake it twice to shake out the large bubbles.

10.Put in the microwave for 2 minutes on high heat and 2 minutes on medium heat.

11.Remove the inverted buckle and let cool.

12.Cut and serve.

Main ingredient: 10 raw eggs. Wheat flour is appropriate.

Separate the egg whites from the yolks and beat the egg whites into a slightly larger bowl.

A small amount of salt should be added before beating the egg whites to assist in the rapid consumption of egg whites. Beat for about 2-3 minutes, then add a spoonful of sugar, consume again, add another spoonful of sugar halfway, and finally consume the egg whites, into a pulp.

Sprinkle the egg yolk, add a spoonful of sugar, a small half bowl of pure milk, stir well, and make an egg yolk paste.

Add the sifted wheat flour to the well-mixed protein and mix evenly.

In the egg yolk paste, add 1 3 of the finished egg whites, stir well, and then add the remaining egg whites in 2 times to mix. Then the birthday cake liquid will be ready.

Brush a small plate with oil and place the birthday cake mixture on a small plate and sprinkle white sesame seeds and dried blueberries on top.

Then put each of them in the microwave oven, bake the cake, about 20 minutes later, take it out, remove the birthday cake from the bowl, cut it and use it.

Ingredients: 3 eggs, 90 grams of low-gluten flour, 75 grams of caster sugar, accessories: 21 grams of vegetable oil, a little butter.

Specific steps: 1. First, crack the eggs into the container and add caster sugar.

2. Use an electric whisk to beat it, and lift the whisk to draw a pattern that is not easy to disappear.

3. Sift the low-gluten flour and add it to the egg batter in three times until there are no particles.

4. Add vegetable oil.

5. Mix well.

6. Brush the microwave oven container with butter.

7. Pour the cake batter into the container and close the lid.

8. Put in the microwave oven on high heat for 2 minutes, then turn to medium heat for 3 minutes.

9. Pour out the cake after baking and serve.

Microwave to make cakes.

Materials to prepare:

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

First of all, the yellow and the egg white are separated. Mix the flour and baking powder well. 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, when you see some bubbles, add 40 grams of sugar, or add sugar in 2 times and continue to beat ......Beat it until the foam of the egg whites is initiated, and it is relatively fine. See the results of the egg yolk mixture and egg whites.

Then, add the egg whites to the egg yolk mixture in 2 to 3 times, stir well once and add again. Once thoroughly stirred, prepare a microwave container and grease the inside all sides. Pour the thoroughly mixed slurry into ...... containerRemember, don't overfill the slurry and leave a certain height for it to expand.

Shake the container with the slurry on the table a few times to get the big bubbles out. Then it's time to 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 something, you can just put cream or chocolate on the outside. If you don't do the styling, you can cut it and eat it.

There is one more way:

Ingredients: self-rising flour, 5 eggs, granulated sugar, baking powder, butter (or butter), milk.

Method: 1) Separate the egg whites and yolks first.

2) Egg yolk + sugar, beat evenly.

3) Egg white + sugar, play a little longer. This is an important step that requires a certain amount of patience and never being lazy, although the hands will be sore. Add a scoop of baking powder and mix evenly.

4) Add some hot water to the butter and simmer in the microwave for 10 seconds to melt.

5) Add the butter to the egg yolk and stir well. If there is cream, it is better to add a little.

6) Slowly add the beaten egg yolk to the beaten egg whites and stir well.

7) Slowly sift about half (about 200g) of the self-rising flour into the egg mixture with a sieve and stir well to form a batter. If you don't have a sieve, just like me, just add the self-rising powder, but keep stirring to prevent the formation of small dough, if there is really a small dough, then you have to wash your hands, hehe, slowly break it up.

8) Add 70ml of milk to the egg mixture, then put these things in the microwave on high heat for 1 minute, if it doesn't work, and let it mix for another minute until it is fluffy.

1.Mix the egg yolks, milk, half of the sugar and salad oil and stir well.

2.Mix the flour and baking powder well, pour in the egg yolk liquid and stir well.

3.Add the rest of the sugar to the egg whites, pour in a few drops of white vinegar, and beat with 4 chopsticks for 8-10 minutes until the egg whites can stand up to the chopsticks and do not fall.

4.Pour the egg whites into the egg yolk paste in 3 times and stir gently up and down until smooth.

5.Pour a small amount of oil into the microwave basin, wipe it well with your hands, then pour in the mixed batter, and gently knock the basin a few times to let the large bubbles burst.

6.Place the basin in the microwave and put it on high heat for 7 minutes. Take out the basin to dry for a while, buckle it upside down on the board, and the finished cake will fall out.

3 eggs (yolks and whites separated) 80-90 g (or 110-130ml) cake flour Butter.

3 teaspoons of baking powder (the smallest measuring scoop) a pinch of cooking oil 1 3 tablespoons of salt (the trick to whipping egg whites).

A large bowl or stainless steel basin that you hold (remember to wipe it clean, no water and oil) (to whip the egg whites) Measuring spoon Microwave oven Whisk (electric one is better).

1. Add a little salt to the egg white, and add the sugar to the egg white 3 times (or more, if you don't bother, hehe) in the process of beating, no matter what posture you use, you must beat until the egg white foams from wet to dry, that is, the bowl will not drip down or the whisk will not flow down in a line when picked up, which lasts about 30 minutes.

2. In another bowl, beat the egg yolk and add it to the freshly beaten egg whites and stir; Then use a sieve to sieve the flour in batches (the cake produced in this way is very delicate, there are no flour balls, stir well; Add baking powder and cooking oil and stir well.

3. Grease the container with butter (first, the edge of the cake is very fragrant, and second, it does not stick to the pan).

4. Pour the previously prepared cake batter into the container, be sure not to exceed 1 2 high, and heat for 8 minutes. If the cake starts, you can stick it in with a toothpick and see if it's done, and if it's not sticky, it's done, and if it's not done, it's baked. But don't open it too often.

So the first time you try mm, you must guard the pot next to it, observe more, in short, the total time will not exceed 15 minutes, or you will smell the smell of the pasty cake) do not stick to the chopsticks on behalf of the good, you have to cut off the power immediately! It's in.

You can also do some decoration, hehe, put some cream, put some fruit or something.

Microwave cake recipe egg yolk add 10 grams of granulated sugar.

Stir well with your hands.

Add 30g of milk and 1 2 tbsp of salad oil and mix well.

The whipped egg is pale white.

Baking powder is mixed well with flour beforehand and sieved into the egg yolk liquid in Figure 4.

With a spatula, mix evenly by cutting and turning, and do not make circles, so as not to gluten the flour.

Finally, the flour paste is mixed.

Beat the egg whites into coarse bubbles first, and then add 30 grams of sugar. Beat by hand, you can add two drops of white vinegar to help whip.

Beat until the protein bubbles become very delicate.

If you buckle the basin upside down, it will not fall out.

Take 1 3 egg whites to the flour paste in Figure 7.

With a rubber spatula, mix well.

When mixing, try to flip the batter on the bottom as much as possible.

The first time it is mixed.

Pour the batter from Figure 14 into the remaining 2 3 protein batter.

Mix the same and stir well.

At the end, the cake batter is mixed.

Take a microwave glass bowl and brush a thin layer of oil (non-stick) on the bottom and pour the cake batter into the container.

At a height of 2cm from the table, drop down a few times to shake off the bubbles.

Put in the microwave and coil on 700W high for 4 minutes.

Drawing of the final product.

1. Tools:

1. A rice cooker.

2. A hand agitator (electric one is better).

3. Two large bowls.

2. Materials: 1. 4 eggs.

2. 70-80 grams of flour (10 grams of starch are added to it, which can reduce the gluten of the dough, and it is better to use cake powder).

3. 70-80 grams of sugar.

4. Raisins and other flavors can be added with a small point, or not added.

3. Production: 1. Put the egg yolk and egg white into two large bowls separately (this method can shorten the whipping time and is suitable for manual mixer).

2. Put 1 3 sugar into the egg yolk and 2 3 into the egg white.

3. Whip the egg yolk and stir it into a light yellow color (I usually stir it for 1 minute).

4. Whip the egg whites into a creamy shape (beat until the egg whites are able to rise up in the tip of the hand, this time can be long, beat until there is no egg liquid in the bowl, this step directly depends on the quality of the cake, if there is still egg liquid in the bowl, the cake will not swell, and become an egg cake).

5. Put the flour (sifted) into the egg yolk, stir gently (stirring too hard will cause gluten in the dough and affect the quality of the cake), and after stirring, you will find that the dough is all together (don't worry about it, I never add water).

6. Put the egg whites into 5 and stir evenly (you can't use a stirrer, the method is to use your hands to scoop up from the bottom of the bowl, repeat a few times and turn the direction, after about 2 minutes, you will find that the dough in 5 and the egg whites have become a paste, and then it's almost the same).

7. After the egg mixture is ready, you can smear a layer of oil on the inside of the rice cooker and pour the egg mixture into it. Cover the lid, press the "cook" button of the rice cooker, I don't know why it jumped to keep warm in about 5 minutes, waited for 2-3 minutes, pressed the cooking rice again, and jumped again after a few minutes, at this time you can smell the fragrance of the cake, open the lid, the surface is light yellow, a little taller than the original, poke it with chopsticks, if you can poke it in, and the chopsticks do not stick to the egg pulp, it means that it is okay. Take out the pan and flip it, and the cake can be brought down, and the bottom should be a little dark yellow.

8. After cooling, you can decorate it with whipped cream. It's also OK if you eat it directly!

Fourth, the description: the cake does not add any additives, all rely on the egg white swelling to affect the quality of the cake, the taste of the first-class, the ratio of 2:1:1--- eggs, sugar, noodles, must be fully beaten egg white.

1. Prepare four eggs, then separate the yolks from the egg whites; Mix 80g of cake flour and 5g baking powder well (stir well to eliminate particles in the flour);

2. Mix the egg yolk, 40g sugar, milk and a little cooking oil together, stir well;

3. Pour the mixed dough of flour and baking powder into the egg yolk mixture, and then stir well;

4. Beat the egg whites with a whisk, or use chopsticks. After beating for a while, some bubbles appear, then add 40g of sugar, and then continue to beat until the foam of the egg white is raised and relatively fine;

5. Add the egg whites to the egg yolk mixture 2 3 times, add them after adding them once and stir them evenly, and then know that they are finished and stir evenly;

6. Turn on the microwave oven, grease the prepared cake container around the inside, and then pour the completely mixed flour dough into the container;

7. Adjust the microwave oven heat to medium and high for about five minutes, if the time is up, you can put it in and heat it for another minute;

8. Take out the container with microwave gloves and turn it upside down on the plate.

How to make bread in the microwave:

Ingredients: bread flour, powdered sugar, condensed milk, yeast, cream, salt.

1.Melt the condensed milk, powdered sugar, yeast, etc. together with water. Add cream to the flour. Pour the melted water into the flour and knead the dough. I use bread flour, which is specifically used for bread. Supermarkets sell them.

2.The kneaded dough is allowed to stand, fermented, and sent to 2 3 times the size, and then kneaded the dough, and all the gas in the dough is discharged, and then set.

3.Kneaded and placed to ferment again. After sending to 2 to 3 times the size. Bake in the microwave. Bake with light waves for 10 to 15 minutes. See if there's any baked paste in the middle. Brush the dough with a little honey and oil.

Tips: When making yeast, make sure that the yeast is the kind that is specifically used to make bread. You can't put too little, otherwise you won't be able to open.

It's not okay to put too much. No more than 2% of the flour is required. Don't melt the yeast with water that is too hot, it will scald the yeast to death.

Also, always pay attention when baking.