Ingredients for Cakes Simple What are the common ways to make cakes with three ingredients?

Flour, eggs, corn oil, sugar, milk.

<> ingredients: 120 grams of white chocolate, 120 grams of cream cheese, 3 eggs.

Ingredients: 120 grams of white chocolate, 120 grams of cream cheese, 3 eggs (large eggs, about 65 grams with shell).

Mould: 6 inch round mould.

Melt the white chocolate through water.

Divide the eggs, put the egg whites in the refrigerator, preheat the oven to 170 degrees, and lay the mold with oiled paper.

Stir together the melted chocolate, cream cheese and egg yolks.

Take out the refrigerated egg whites, beat them until they are wet (i.e., large hook state), and put 1 3 egg whites into the egg yolk paste.

Stir well, then pour in the remaining egg whites and stir until even.

Pour the cake batter from a higher point into the mold.

Gently knock twice on the table.

Bake in the oven at 170 degrees for 15 minutes, then 150 degrees for 15 minutes; Don't rush to take it out after baking, simmer in the oven for 15 minutes before demolding; Refrigerate and sprinkle powdered sugar on the surface when serving.

Tips:

Special attention should be paid to pouring hot water into the baking tray, if it is a live bottom mold, the periphery and bottom of the mold should be wrapped with tin foil to avoid water ingress, if it is a solid bottom mold, it can be directly put into the water!

Material. 1 egg yolk, 40g of mashed banana, 20g of low-gluten flour (sifted), and 1 egg white.

Method. Preheat the oven to 150 degrees.

Egg yolk + mashed banana with a whisk to stir the auspicious code.

Pour in the sifted cake flour, crack the flour and banana puree, and stir quickly to form an egg yolk paste (it will be thicker) and set aside.

The egg whites must be completely dry, and the egg whites must be beaten until they are pointed and about to be distributed.

Dig out 1 2 of the meringue and the egg yolk paste and mix it briskly, then pour it back into the remaining meringue, and continue to mix briskly (don't mix in a circle or mix for too long, the egg yolk protein color can be fused).

Pour into baking tins.

Bake in the oven at 150 degrees for 5 minutes, cool down to 140 degrees and bake for 15 for 20 minutes!

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 milk mixture, stir slowly, not too vigorously to avoid the noodles from coming out of the gluten, just stir wet.

4 Separate the egg whites from the yolks.

5 Add half of the sugar to the egg yolk and stir well, then pour into the batter. At this point, you can stir vigorously.

6 Beat the egg whites, add tartar powder (if you don't have it) and the remaining half of the sugar (if you beat it manually, the sugar should be divided into three beats), until you can rent the dough like a chicken tail, beating the egg whites is the most critical process.

7 Add one-third of the egg whites to the batter and stir clockwise.

8 Pour the 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 and gently shake out the bubbles, preheat the oven before that.

10 Heat up and down for 6 minutes, then add tin foil to prevent the surface of the cake from being mushy, then turn down the heat for 15 minutes, and then turn to the heat for 15 minutes.

Whip the egg whites until they have side sensitive lines, like cream, and pick up the hooks.

6.When adding egg whites to the egg yolk, you also need to add them in 3 times.

7.The oven is preheated to about 160 degrees, and the cake liquid is poured into the mold after the pre-lease is completed.

8.After baking, put it in the oven for 10 minutes.

Of course, the common recipe for cakes with three ingredients is eggs, sugar and oil, and cakes made with these three ingredients are still delicious.

First of all, we have to prepare the flour, then prepare a variety of ingredients and ingredients, such as fruits and some pulp products, put the flour into a fixed mold, and then bake, after baking and ripening, add various auxiliary ingredients, and finally, let it cool naturally and you can use it.

Method: 1. Beat the egg whites with 3 chopsticks, it doesn't take long to make a foam (in order to highlight the sweetness, you can put a little salt), put a spoonful of sugar, keep beating until it is a little thick, and then put a spoonful of sugar, and then continue to beat, about 15 minutes later, it will become creamy, and the chopsticks will not fall off. 2. Put 2 tablespoons of sugar on the egg yolk, 3 tablespoons of flour and 6 tablespoons of milk and stir well.

3. Pour in half of the creamy egg whites and stir (up and down instead of in circles). 4. Stir well, pour in the other half of the creamy egg white, and stir up and down. 5. Press the rice cooker button to preheat for 1 minute and take it out, the pot is a little hot, pour in a little oil and evenly coat it in the pot to prevent sticking to the pot 6. Pour in the stirred things, and then squat a few times to shake the bubbles out 7. Press the rice button, after 2 minutes, it will automatically jump to the heat preservation gear, then cover the vent with a towel and stuff Gaochang for 20 minutes, and then press the cooking button under the stove, and it will be OK after 20 minutes.

1. First process the pineapple, cut the thin slices about centimeter thick, make a few small cakes and cut a few slices, I cut 12 pieces, and then cut them into a suitable shape with kitchen scissors according to the shape of the mold. The cut pineapple slices should be placed at the bottom of the mold at that time, and they can be slightly larger, because they will shrink a little when they are cooked.

2. Cut off the excess pineapple edges or something, add a small amount of water to stir out the pineapple juice and filter out the pineapple juice, and filter the remaining pineapple puree to make another pineapple filling for pineapple pie. In this cake, just use this pineapple juice and you're good to go.

3. Add some water to the cut pineapple slices, add 10 grams of sugar, cook Hu Bei Limb on low heat for about 10 minutes, and then pick it up and set aside. Once the cream has softened at room temperature, add powdered sugar and beat until fluffy.

4. Add the eggs in three times, and then add them after beating evenly each time to avoid the separation of egg oil. Sift in the flour, baking powder and salt and mix well with the rolling whisk on low speed. Add another 60g of pineapple juice. Continue to blend well with the whisk on low speed.

5. In the mold, put the pineapple slices in turn, and the pineapple will shrink a little after boiling water. Then scoop the batter into the mold, 7 minutes full, 165 degrees, medium layer, about 25 minutes. After it comes out of the oven, it is good to cool it a little and buckle it upside down.

Prepare 3 egg whites, 25 grams of white sugar, and 10 grams of Yuyu rice starch.

First, add one-third of the white sugar to the egg white, beat it with a whisk, and then add one-third of the white sugar after some big bubbles appear, and continue to beat. When the egg whites become more delicate, add all the remaining white sugar, and continue to beat until the eggs are white and become like milk. Then, add 10 grams of cornstarch and continue beating until it is close to a solid state.

Line a baking tray with a layer of tin foil and pile the whipped egg whites on top of the foil. Put it in the oven and bake it at 150 degrees Celsius for 20 minutes, and the cake is ready.

The cakes made in this way are sweet, melt in your mouth, and the ingredients are very simple.

Method. Preheat the oven to 150 degrees.

Egg yolk + mashed banana whisk with a whisk.

Pour in the sifted cake flour, beat the flour and banana puree, and quickly stir into an egg yolk paste (it will be thick) and set aside.

The egg whites must be completely dry, and the egg whites must be beaten until they are sharp and distributed.

Dig out 1 2 of the meringue and mix the egg yolk paste briskly, then pour it back into the remaining meringue, and continue to mix briskly (do not mix in circles or mix for too long, the egg yolk protein color can be fused).

Pour into baking tin (I used a small paper cup and baked 4 cups).

Bake in the oven at 150 degrees for 5 minutes, cool down to 140 degrees and bake for 15 for 20 minutes! (depending on the degree of coloring).

It's cracked, but it's delicious.

Let's take a look at the prepared materials first:

Cake flour. 80g baking powder.

5g eggs. 4 milks.

60ml sugar 80g oil a little.

First, the yolk and egg whites are separated. Mix the flour and baking powder well.

Be careful, make sure to use low-gluten flour when making cakes!! High-gluten flour is not suitable for cakes!!

Then, place the egg yolk (note, tie the yolk to the yolk. Protein 5 makes a spur. Mix with milk, 40 grams of sugar, 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. I guess a lot of people don't have a whisk, so I decided to sacrifice another one and beat the eggs manually to see how ...... end

After playing for a while, you can see some bubbles, add 40 grams of sugar, or you can 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, place the egg yolk (note, tie the yolk to the yolk. Protein 5 makes a spur. Mix with milk, 40 grams of sugar, 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, add the egg whites to the egg yolk mixture in 2 to 3 times, stir well once and add again.

After stirring thoroughly. Prepare a microwave container with grease all sides of it.

Pour the thoroughly mixed slurry into ...... container

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!

Microwave cake.

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

walnut kernels). 1. Separate the egg whites and yolks. Egg yolk milk add 40g sugar, a little oil to mix, stir well.

2. Mix the flour and baking powder, sieve 3-4 times with a sieve (this procedure cannot be missing) and pour into the egg yolk.

3. Beat the egg whites, keep the temperature at 30-40 degrees (can be placed in a hot water basin) and add 5-6 drops of white vinegar (anti-fishing, foaming) for use.

Beat the whisk until frothy (add the sugar in two halves). The standard for foaming is that the egg liquid cannot be soaked off.

4. Pour the egg whites into the egg yolk in two portions and mix gently.

5. Smear the microwave container with oil and pour in the mixed paste (pour in 2 3). Sprinkle with fruit. High fire 5-6

minutes.

1 slice of 8-inch chiffon cake, 3 slices of gelatin, 400g of pumpkin puree, 250g of whipping cream, 30g of sugar and 1 packet of orange-flavored QQ sugar.

1 Peel the pumpkin and steam it over water;

2 Put it in a food processor and mix until pureed;

3 Add sugar to the whipping cream, beat until 7 shots, then mix well with pumpkin puree;

4 After the auspicious slices are soaked in cool boiled water, then melt them in water and pour them into the pumpkin cream paste;

5 Stir well to form pumpkin mousse paste;

6 Put the cake slices into the mold and pour the batter in;

7 Refrigerate until solidified;

8. Take out and pour in the heated and melted QQ sugar solution, and then put it in the refrigerator until it solidifies;

9 Remove the cut piece and serve.

Pumpkin chiffon cake] (6 inches), aEgg white, 3 egg whites, 5g corn starch, a few drops of white vinegar, 50g of sugar, bEgg yolk paste, 3 egg yolks, 40g pumpkin puree, 30g milk, 40g corn oil, 50g low flour, a little salt, pumpkin yogurt mousse cake] (8 inches), a

Pumpkin yogurt paste, pumpkin puree 250g, yogurt 100g (I use homemade yogurt), sugar 40g, milk 60g, gelatin powder 20g, bCream paste, 350g of whipped cream, 50g of sugar

In a waterless and oil-free container, place in (a.).) in all materials.

Use a whisk at high speed to beat until it is hard to foam and slide into a white paste.

In a waterless and oil-free container, put it in (b.).In addition to the low powder, the whisk stirs well at low speed.

Sift in the low flour and mix well into egg yolk paste.

Take 1 3 egg white paste and add it to the egg yolk paste, stir evenly, then pour the mixed egg yolk paste into the egg white paste, and mix evenly.

Preheat the oven at 150°C, pour the mixed batter into the mold and shake out the bubbles, put it in the oven, 150°C, water bath for 25-30 minutes, dry bake for about 10 minutes. After the furnace shocks the mold, the upside down buckle can be cooled.

Cut off the skin of the pumpkin chiffon cake and cut it into three slices (take two slices).

Will (b..)Mix the medium materials, sit on ice water at high speed and beat until wet soaking, which is a cream paste; Replace (a..)Put the pumpkin puree, yogurt and sugar in a container and mix well at low speed to make the pumpkin yogurt paste.

Replace (a..)After mixing the fish gelatin powder and milk evenly, heat and stir in hot water until there are no granules, add to the pumpkin yogurt paste and stir evenly, mix the cream paste and pumpkin yogurt paste evenly, and form a pumpkin yogurt mousse filling.

Place a slice of pumpkin chiffon cake in the middle of an 8-inch round mold, pour in half of the pumpkin yogurt mousse filling, and then add the second slice of pumpkin chiffon cake.

Pour the remaining mousse filling into the mold, then take a tablespoon of the whipping cream outside the square, put it into a piping bag, draw concentric circles on the surface of the cake, then use a toothpick to mark the marble, and put it in the refrigerator overnight.