The easiest cake recipe and recipe, the simple recipe and recipe for cake

It's a nice note to make your own birthday cake. I'll share a practice with you.

Ingredients: low-gluten flour.

Egg. Excipients: Milk.

Corn oil. Sugar.

Whipping cream. Almond.

Caitang. White vinegar.

1.Add white vinegar to the egg whites and beat until frothy, add caster sugar in three times and beat until hard foaming.

2.Add the egg yolk to the fine sugar, milk and corn oil and stir well.

3.Sift in the low powder and stir well.

4.Whisk the egg white paste and egg yolk paste until they are free of particles.

5.Preheat the oven to 180 degrees. Medium layer, top and bottom, 30 minutes.

6.Let the cake cool and decorate. First, beat the whipping cream and flatten the surface with the whipping cream. Then sieve a layer of Ovaltine through a sift on the cake dough. Decorate the surface with a piping nozzle.

7.Put an almond in the middle of the cream, put a colorful pond on the cream in the middle, and add a piece of cake decorating paper to decorate.

8.The decoration is done on it. Isn't it nice to see the cake made?

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 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.

Three chopsticks are ready to beat the egg white, there will be big bubbles at this time, in order to highlight the sweetness, put a little salt and a spoonful of sugar to continue to beat, continue to play, to a little thick when put a spoonful of sugar, continue to beat for about 15 minutes, it will become creamy, and the chopsticks will not fall off the Xian, this process is more critical, 15 minutes of continuous beating, put two spoons of sugar in the egg yolk, 3 spoons of flour with a sharp edge, 6 spoons of milk, stir the loose matter and mix well, pour in half of the creamy egg white.

Note: Stir up and down, that is, stir from the bottom to the top instead of in a circle, stir well, then pour in the other half of the creamy egg white, stir up and down. 】

Press the rice cooker button to preheat for 1 minute, then take it out, the pot is a little hot, pour in a little oil, and evenly coat the pot to prevent it from sticking. Pour in the stirred stuff and pop the pan a few times to pop the bubbles out.

Press the cooking button, about 2 minutes, it will automatically jump to the heat preservation gear, then cover the vent with a towel, stuffy for 20 minutes, and then press the cooking pie liquid rice button, 20 minutes later, it will be fine, after opening the lid, the pot is coated with oil, and it will come out as soon as it is poured, and the bottom of the cake is darker, soft and delicious cake, and the cake is finished.

The preparation method and ingredients of the cake are as follows:Ingredients: 60g milk, 60g salad oil, 90g whole egg, 150g cake mix, 90g egg yolk, 330g egg white, 190g sugar, 5g of tartar powder, 300g of light cream, appropriate amount of Beni Mama jam, appropriate amount of fresh fruit.

Steps: 1. Prepare eggs, egg yolks, salad oil, milk, egg whites, 160g of white sugar, tartar powder, cake powder.

2. Mix salad oil, milk and eggs.

3. Stir until fully integrated, no oil particles appear.

4. Add the cake powder and stir well.

5. Add the egg yolk and stir evenly.

6. Beat the egg white and 30g white sugar and tartar powder at a uniform speed and add them to the batter.

7. Mix slowly and evenly.

8. Bake in a baking tray into a circle, heat at 190 degrees, and bake at 160 degrees for 12-15 minutes.

9. Prepare Bennie's mother jam, round this ribbon cake, whipped cream, fresh fruits. Squeeze the jam into the middle of the round cake and top the jam with whipped whipped cream.

10. Decorate the surface with fresh fruits.

The recipe and preparation of the petit fours are as follows:Ingredients: 5 slices of cheese, 30 grams of low flour, 2 eggs, 5 grams of corn starch, 130 grams of milk, 16 grams of butter, 20 grams of caster sugar.

Steps: 1. Prepare all the ingredients and separate the eggs.

2. Add cornstarch to the egg yolk.

3. Stir well and set aside.

4. Pour the milk into a non-stick pan, add the cheese slices, and melt over low heat.

5. After melting, slowly pour it into the egg liquid just now, be sure to stir while pouring to avoid solidification.

6. Sieve in the low powder, stir and mix, and set aside.

7. Put the egg whites into a waterless and oil-free egg beater, and add caster sugar in three parts.

8. Beat the whisk at medium and low speed until the wet foam, and the soft hook can appear.

9. Add half to the mixture, stir well, then add the remaining half, and mix well.

10. Put the mold on the baking tray with oiled paper in advance.

11. Add the cheese paste to the piping bag and squeeze it into the cheese mold.

12. Add hot boiling water to a large baking tray, bake in a water bath, send it to the preheated oven, bake at 130 degrees on the top and 140 degrees on the bottom for 40 minutes. After baking, simmer for 30 minutes before taking out.

13. When it is cool, it can be put into refrigeration and eaten.

14. You can eat it.

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 will make it easier for us to 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 full of elasticity.

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.