The ingredients needed to make a cake, and what materials are basically needed to make a cake

Ingredients needed to make cakes: eggs, flour, sugar, edible corn oil, cream, milk, etc.

Add some cream and jam to make the cake even more delicious.

Cake is an ancient pastry that is generally made in the oven.

Cakes generally use eggs, sugar, and wheat flour as the main raw materials.

Here are the simple ways to make a cake, how to do it step by step.

2 eggs, 45 grams of cake flour, 30 grams of corn oil, 30 grams of milk, 10 grams of sugar (egg yolk), 40 grams of sugar (egg white).

Tip: Eggs are about 55 grams, which is about the same size, so there is no need to be too precise.

Flour is divided into low gluten, high gluten, and medium gluten. High gluten is used to make bread, medium gluten is the flour we usually eat, and low gluten flour is suitable for making cakes.

ps: If you really don't have low-gluten flour at home, you can also use medium-gluten instead. ）

Corn oil can also be replaced with the same amount of butter, but peanut oil or rapeseed oil should not be used, although it can also be made, but the taste is large and affects the taste.

1) Separation of egg whites and yolks.

2) Add corn oil and sugar to the egg yolk and stir well.

3) Continue to add the milk and stir well until all ingredients are well combined.

4) Sift the cake flour into the egg yolk paste from the previous step and mix it gently.

Add sugar to the egg whites in 3 times and beat with a whisk until it is hard to foam.

Put one-third of the egg whites in the egg yolk paste and mix well. Pour the mixture into the remaining egg whites and stir well.

Put it in a container and make a few falls from a height to create bubbles.

Tips: The basin where the egg whites are placed should be oil-free and water-free, and the egg whites and yolks should be clean, otherwise it will be difficult to leave!

The egg yolk and corn oil will emulsify, and only stirring well will do.

After adding the flour, be sure not to stir in a circular motion. To stir from the bottom up, you can also stir in a zigzag shape to avoid gluten.

Successful egg whites should be beaten until they are hard foamed, that is, the egg head has a small sharp angle when lifted, and it will not bend when inverted.

When mixing egg whites and egg yolk paste, be gentle and use a stirring technique to avoid foaming.

Oven on top and bottom heat at 130 degrees for 40 minutes.

Tip: The temperature of each oven is different, so you need to adjust it yourself.

If you don't see swelling after 10 minutes of roasting, you can turn up the heat a little more. If you paint too quickly, you can make it smaller.

How to tell if it's almost baked: The cake is fluffy** and then falls back for 10 minutes.

Be sure not to turn on the oven in the middle, chiffon cake is very fragile. After baking, you must not be anxious, and you must patiently let it cool before demolding, otherwise the cake will collapse.

That's pretty much it, you can practice more, the good food is not only healthy and saves money, but the most important thing is the sense of accomplishment of watching your family eat happily, let's make progress together.

How to make a cake.

During the peak season of fresh eggs, families can make some homemade cakes to eat as breakfast. Here's how:

Ingredients: 500 grams of fresh eggs, 350 grams of white sugar, 350 grams of refined white flour, 25 grams of baking powder, 25 grams of raw oil.

How to Operate: One. After the fresh eggs are shelled, add white sugar, and beat them evenly with three or four chopsticks, first light and then heavy, first slow and then fast, about 15 to 20 minutes, so that the liquid of the eggs can reach fermentation and foaming, thickening, milky white color, and the volume is increased by one and a half to two times compared with the original.

Two. Mix the baking powder with the flour, pour it into the egg mixture, and stir it into a uniform paste, not too much stirring, to prevent the flour from shrinking into lumps, so that the cake can reach looseness.

Three. Prepare a mold for steaming cakes, and a metal lunch box for general household use is also available. Apply a layer of raw oil to the bottom of the lunch box to prevent the bottom from sticking.

Then pour the stirred paste into the box and steam it in the pot. Steam the cake with boiling water for three minutes, wait for the crust of the cake, then reduce the temperature (you can add some cold water to the pot), steam for about 10 minutes, and the cake will be formed; Add heat until the cake is steamed. When it comes out of the pan, apply some cooked oil to the surface of the cake and serve.

There are two methods for you to choose from.

One is to buy liquid cream.

Go back to heat treatment, this method is more convenient.

And easy. The second is to use two 125g bright cream (250g) + 350ml fresh milk, which is enough to make an 8-inch decorated cake.

Put the cream in the milk, let it sit for a while, and then let it take a hot bath.

Slowly, the boiling water becomes cold, and some of the cream turns into a liquid state, so you can add sugar while tripping, and you can taste it when you can add it.

It's good to beat when the cream is not hot.

A little more ice would be fine.

Keep the beating bowl low all the time.

ps: If it's still soft after playing for a while, let it go for a while, and find that it will harden on its own.

6 or 8 inch cake molds, whisks, bread machines, electronic scales, ovens, flour sieves, scrapers, brushes and stainless steel egg beaters.

1. Material: flour.

100 grams. 5 grams of dry leavened powder.

30 grams of granulated sugar.

45 grams of butter.

1 tablespoon milk.

A few drops of cream flavor.

2. Method. 1) First of all.

Mix the eggs with the sugar.

Use a whisk to beat the foam vigorously.

It's okay to feel heavy.

2) Place the flour, baking powder.

Butter (melted in the microwave beforehand).

Milk and cream flavors.

Add the egg mixture together.

Stir vigorously to combine.

3) Mix the batter.

Pour into a container (rub with butter beforehand.)

so as not to get to the bottom).

Surface smoothing. Then gently cover with plastic wrap.

Microwave to heat.

During this period, the bamboo skewers are pierced from time to time until there is no longer liquid on the bamboo skewers, which indicates that the roast has been successful.

4) Remove the baked cake.

Use whipped cream to your liking.

and fruit garnish.

That's it.

If I can make it, I have to learn it too.