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

Ingredients: 1 cake flour: 120 grams.

2 Sugar: 45 grams.

3 Cream of tartar: 2 grams.

4 Bubble powder: 2 grams.

5 Cooking oil: 75ml

6 Fresh milk: 90ml

7 eggs, 4 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, not too vigorously to avoid gluten in the flour, and 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, you should divide the sugar into three beats) until you beat the dough 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 the bubbles out, preheating the oven before that.

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

Eggs + flour + water + baking powder + sugar Stir well and steam in the microwave.

Here's how to make the cake:

First of all, pour the egg whites into a bowl, use chopsticks to make a foam, add sugar and continue to beat until it becomes creamy, add sugar, flour, milk to the egg yolk and stir well, pour in half of the creamy egg white.

After stirring up and down, pour in the other half of the creamy egg white, stir up and down, pour a little oil into the rice cooker and evenly coat it in the pot, pour in the stirred things, and press the cooking button.

Home made cakes.

Tool: One rice cooker.

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:

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

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.

Ingredients. 5 eggs.

80 grams of cake flour.

Milk 80 grams.

60 grams of sugar.

Red yeast rice powder 6 grams.

White vinegar 2 grams.

Nestle whipping cream 250ml

20 grams of sugar.

Method steps.

Take 5 eggs out of the refrigerator and warm them up.

Separate the egg yolks and egg whites in two clean, dry, oil-free basins, and the eggs can be beaten one by one in small dishes before being divided.

Weigh the caster sugar.

20 grams in the egg yolk.

At the beginning, white vinegar is added to the egg whites to help stabilize the egg whites.

Caster sugar is added to the egg white three times, and the egg white is beaten until it is hard and foamy, that is, the egg white is picked up with a whisk, and the tip will be slightly bent when blown.

Add cooking oil to the egg yolk and beat until you can't see the oil splashes.

Add milk to the egg yolk and continue to beat evenly.

Sift the egg yolk into the low flour and red yeast powder.

Mix the low flour with the egg yolk to combine.

Mix the meringue with the egg yolk paste in three portions.

After the cake batter is mixed, pour it into a baking tray lined with oiled paper for 7 minutes, preheat the oven to 160 degrees, and heat for 30 minutes.

During the baking process, we whip the whipping cream and caster sugar until fluffy and delicate, and then put it in the refrigerator for storage.

When the cake is baked, tear off the oil paper while it is hot and turn it over, and when the cake is slightly cool, spread cream on the middle.

Then roll up the cake roll, keep it with oiled paper, put it in the refrigerator for half an hour, and then take it out to decorate and eat.

Here's how to make a cake:Tools Ingredients: Appropriate amount of flour, appropriate amount of eggs, appropriate amount of milk, appropriate amount of salt, appropriate amount of white sugar, appropriate amount of corn oil, appropriate amount of baking powder, appropriate amount of white vinegar, a bowl, a rice cooker, etc.

1. Beat the egg yolks into a bowl and add a spoonful of sugar, stirring until saccharified.

2. Pour in 6 tablespoons of milk and 3 tablespoons of corn oil and stir well. Pour in three more tablespoons of flour, shout orange spot baking powder and a pinch of salt, and stir well.

3. Put a little salt, a spoonful of sugar, a drop of white vinegar in the egg whites, and stir well.

4. Pour one-third of the churned egg whites into the egg yolk liquid, and stir up and down, left and right.

5. Brush the rice cooker with a layer of corn oil, pour the mixed cake batter into the rice cooker and steam for a while.

Here's how to make the cake:Ingredients: 4 eggs, 60 grams of cake flour.

Excipients: 50 ml of milk, 50 grams of cooking oil, 60 grams of sugar, 3 drops of white vinegar.

1. Prepare all the materials.

2. Egg whites are separated, in which egg whites and egg yolks are packed separately, and the container cannot be stained with a little water.

3. Beat the egg whites, which is the most important step. The container should not have any water at all, drop 2-3 drops of white vinegar, first beat with an electric whisk at low speed until there are small bubbles, then put 20g of sugar and beat it three times, and finally beat it to the shape of a fingertip.

4. Mix the egg yolk, milk and oil together, then add flour to make egg batter.

5. Stir the whipped egg whites with the egg batter three times, roll them up and down, and finally make an egg mold.

6. Put the egg batter in the oven when it is ready. Shake it a few times to shake the bubbles out.

7. Preheat at 150 degrees for 5 minutes, then bake at 170° for 20 minutes.

Today I will share with you a very simple cake method, the ingredients needed are also always available in the kitchen, for experienced chefs, it is very easy to learn, okay, not much to say, and then I will share with you the rice cooker version of the cake practice.

We first prepare 200 grams of low-gluten flour, after sifting the flour, put it in a clean basin, and then add 120 grams of corn oil, corn oil and flour stir well, and then add 160 grams of milk, usually use water when making cakes, and I make this cake with milk instead of water, the cake not only has a milky flavor, taste and nutrition are more good, but also more conducive to preservation.

After pouring in the milk, stir well, and then prepare two basins, the egg whites and egg yolks of 12 eggs are respectively beaten into the two basins, the egg yolks are poured into the flour and stir well, the egg whites are poured into a few drops of white vinegar, and then 120 grams of sugar are added in three times, beat until foamy, and then the egg whites and egg yolks are stirred together, the rice cooker is brushed with oil, the stirred batter is poured into the inner tank, cover the lid, press the rice cooking button, plug the vent with a towel after shifting, and then press the cooking rice button again, After changing the gear, simmer for 15 minutes and the cake is ready. The cake is fluffy and soft, and the taste is no worse than what it sells.

Here's how:

Prepare a basin without oil and water, beat seven eggs in it, and add 150 grams of white sugar to it.

2. Beat the whole eggs. Turn on the whisk at high speed and beat the eggs. Generally, it can be beaten at high speed for 4 minutes, at this time, the volume of the egg liquid has almost changed to three times the original size, and the color has also changed to a whitish color.

3. After beating the egg mixture, add 150 grams of low-gluten flour to the egg mixture, and the flour should be sifted before adding, so that the cake will be more delicate.

4. After adding the flour, the whisk continues to turn on the high-speed beating time for 30 seconds, and the flour is beaten to a relatively uniform state.

5. Brush a layer of oil on the inner liner of the rice cooker, which can make it easier for us to break the mold when we demold later.

6. Pour the beaten batter into the rice cooker from a high place, and shake it a few times after pouring it to shake out the large bubbles inside. Then turn on the rice cooking button, and the rice cooker with cake function can directly press the cake button. When the rice cooker jumps to the keep warm button, it takes about an hour, we cover the air outlet with a towel, and then continue to let the cake simmer in the rice cooker for 20 minutes to let the cake cool naturally in the rice cooker.

In this way, it is not easy to cause the finished cake to suddenly shrink and collapse due to cold.

7. After simmering for another 20 minutes, open the lid of the rice cooker, and you can see that the cake inside is still very good.

Pour the cake out of the rice cooker and the entire cake is baked to a nice golden brown on the sides and bottoms.

Cut it open and look at the inside, it is very fluffy and soft, and it is full of elasticity.

Here's how to make a cake:Ingredients: 4 eggs, 60 grams of cake flour.

Excipients: 50 ml of milk, 50 grams of cooking oil, 60 grams of sugar, 3 drops of white vinegar.

1. Prepare all the materials.

2. Egg whites are separated, in which egg whites and egg yolks are packed separately, and the container cannot be stained with a little water.

3. Beat the egg whites, which is the most important step. The container should not have any water at all, drop 2-3 drops of white vinegar, first use an electric whisk at low speed to beat until there are small bubbles, then put 20g of sugar to cover the eyes and beat three times, and finally beat until the fingertips.

4. Stir the egg yolk, Hongsheng sui milk and oil together, and then add flour to make egg batter.

5. Stir the beaten egg whites with the egg batter three times, roll them up and down, and make the egg mold with the utmost care.

6. Put the egg batter in the oven when it is ready. Shake it a few times to shake the bubbles out.

7. Preheat at 150 degrees for 5 minutes, then bake at 170° for 20 minutes.

Here's how to make a homemade cake:

Ingredients: 4 eggs, a pinch of salt, sugar, milk.

1. Separate the egg white from the egg white, beat the egg white: add a small amount of salt to the egg white, a little salt will do, which will make the cake taste better, and then add a large spoon of sugar. Use chopsticks or an automatic egg breaker to beat the egg mixture until the egg whites are hard and foamy, even if the bowl is turned upside down, the egg whites will not be poured, similar to creamy.

If you use chopsticks, it can be done in 15 minutes.

2. Stir egg yolk: add 2 tablespoons of sugar to the egg yolk, and add 3 full spoons of flour, be careful not to use high-gluten flour, ordinary flour, medium gluten, and low-gluten flour. Add another 6 level scoops of milk to the egg yolk bowl.

3. Egg white yolk mixing: Use a spoon to dig up half of the beaten egg white bubbles and put them into the egg yolk in step 2. Use a spoon to stir the egg white and egg yolk up and down evenly, pay attention to be sure to stir up and down, not in circles, let alone chopsticks, using chopsticks to circle the flour will be gluten, so that the cake will not rise.

Then add the other half of the egg whites and continue to stir up and down with a spoon.

4. Heating: Plug in the rice cooker, press the cooking button, and when the edge of the pot is a little hot, it is called preheating. Pour a little cooking oil into the bottom of the pan to prevent the cake batter from pouring out at the bottom of the pan.

Pour the finished paste into the rice cooker. Shake your hand on the table a few times to shake the air bubbles inside. Press the Cook button.

Plug the air outlet hole on the top of the rice cooker with a cloth and continue to stuff it; After 20 minutes, press the cook button again and continue to simmer for 20 minutes. Can.