A few simple ways to make cakes, various ways to make cakes How to make cakes

Sponge cake has a soft taste, rich egg aroma, simple ingredients, easy to make, and high success rate, making it an entry-level cake for home baking.

Ingredient. 5 eggs, 130 grams of cake flour, 100 grams of sugar, 40 grams of corn oil (or butter).

The production process. 1. Sift the flour in advance for later use.

2. Put the cake molds into the baking tray one by one.

3. Crack the eggs into the basin, and then pour the white sugar into the basin at one time.

4. Start whipping at high speed with an electric whisk. As time passes, the color of the egg will become lighter and lighter, and the texture will become thicker and thicker. (This is what it looks like to play for five minutes).

5. Beat until the whisk is lifted, and the texture of the dripping egg batter will not disappear immediately. (The whole journey takes more than ten minutes).

6. Pour the flour into the egg batter in three portions. Every time you pour it, mix it well from bottom to top. Also, at this time, it is best to preheat the oven. Heat at 180 degrees for 10 minutes.

7. Pour the corn oil into the batter. At this time, you should be more careful and careful to stir, do not ask for fast, do not draw circles.

8. Pour the cake batter into the mold and fill it for seven minutes.

9. Put the whole plate of cake in the oven and bake at 180 degrees for 15 minutes.

Puff cake. Materials.

Ingredients used in Custard sauce.

Egg yolks 3 pcs.

Baking caster sugar 55g

Cornstarch 25g

300g of hot milk

Homemade wine vanilla extract 5g

Ingredients used in puffs.

188g of water, 63g of unsalted butter

Salt 3g, cake flour, 120g

3 eggs.

Mix the ingredients needed for the filling.

Unsalted butter 70g

20g caster sugar for baking

Whipping cream 150g

Ready-made kastard sauce.

Steps. Put water, salt and butter in a pot, boil over medium-low heat, and bring to a boil.

Remove from heat, sieve in low-gluten flour, and then roll and mix over medium-low heat until there are no dry powder particles.

Heat the heat slightly, otherwise there may be blanched egg flowers. Add the eggs in batches, stir well each time before adding the next egg, and stop stirring when the eggs are finished.

Lift the batter, if the batter is in an inverted triangle state, this state is right, and finally put it into a piping bag.

Line a round silicone oil paper on the baking sheet, in a 6-inch mousse circle, take the center as the point, expand the circle outward, remember not to end next to the mousse circle, and leave a little space for the puff batter to expand. The picture shows that if the outer wall is pasted, the puff will swell out of shape.

After cooking, put it in the oven, bake it at 190 for 25 minutes, and then put it aside to cool and set aside.

Kastard sauce recipe steps.

Separate the egg whites and yolks, add white sugar to the egg yolks and stir well.

Add the cornstarch and mix well.

Bring the milk and vanilla extract to a boil in a milk pan and stir in the egg yolk paste.

Then pour it back into the pot over low heat and stir continuously until it becomes thick and smooth, then remove from the heat, put it in a bowl, seal it with plastic wrap, let it cool and put it in the refrigerator for later use.

How to make the filling.

Add butter and white sugar to the egg beater and beat with an electric whisk until it turns white and swells.

Take out the cooled kastard sauce, stir with an electric whisk, stir a little smoother, pour into a butter bowl and mix the two well.

Add the whipping cream and stir to combine.

Final assembly. Put one round puff into the mousse ring, squeeze the filling, cover with another puff lid, and put it in the refrigerator for 1-2 hours.

Remove, garnish with powdered sugar, cut open and serve.

The puffs are delicious one bite at a time, and the puff cake is several times better than it, which is particularly satisfying.

Ingredients: 5 eggs, 4 tablespoons of sugar, flour.

Method: 1. Add 5 eggs and 4 tablespoons of sugar (without water) and stir for 10 minutes.

2. Add a spoon full of flour and stir evenly, pour it directly into the rice cooker (coat the inside of the pot with a layer of oil to avoid sticking to the pan), and press the rice cooking button.

3. Until the rice cooker jumps directly to the heat preservation, turn over the finger lead and burn it again.

Precautions: 1. Stirring: When stirring, you must stir very carefully, until the paste mixture is turned upside down and will not flow out, so that it can be regarded as a reed teasing grid, otherwise it will be hard!

2. Use low-gluten flour.

How to make air cakes.

Ingredients: 1 egg.

20g caster sugar

30g cake flour

Marshmallows to taste.

Steps: Beat the eggs with caster sugar.

Add the egg yolks and stir to combine.

Sift and add cake flour and mix well.

Add the piping bag and squeeze out the cake embryo shape on a baking sheet.

Bake in the oven 190 for 10 minutes.

Remove and let cool, take out half of the cake and put it upside down in a baking sheet, put a marshmallow on each and bake in the oven for 2 minutes.

Take out the rest of the cake and snap on another cake.

Note. If you like chocolate or something else, melt the chocolate liquid and coat the cake with a layer of chocolate liquor.

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Cheese meat floss cake.

Ingredients: Six-inch chiffon cake:

Eggs in two and a half.

Egg yolk: grams of water.

ghee grams. 5 grams of sugar.

Low in powder. Egg whites: 45 grams of sugar.

Gram of tartar powder.

Grams of salt. Spread: Costa cheese sauce 25g.

Salad dressings grams.

Mozzarella cheese grated in small amounts.

Brush: 1 egg yolk.

Garnish: Salad dressing.

Meat floss. Method:

1.Chifeng, separate the egg white and yellow, put the water, ghee and sugar in an empty basin, stir until the sugar melts, put in the sifted low powder and stir well, add the egg yolk and stir, and set aside.

2.Add sugar, tartar powder and salt to the egg whites, stir slowly first, stir well and then quickly until the tail is shaped.

3.There is also a third of the egg white, put it in the egg yolk paste and mix it up and down, then pour it into the egg white, mix it up and down, pour it into the mold and knock it a few times.

4.Oven on heat 190

Fire 170

Top. Set 20 minutes + 8 minutes.

5.Knock it out of the oven, let it cool upside down, and get out of the mold.

6.To make the sauce, put the cheese sauce and salad dressing in a bowl and stir well until there are no particles.

7.Using a spatula, I put the sauce on the surface of the chaffon, rub it evenly, use a brush to rub the egg yolk on, sprinkle a small amount of cheese on the baking sheet.

8.Oven: 200 on heat

0 minutes for 8 minutes + 2 minutes.

It depends) 9Remove from the oven, let cool and divide in half.

10.Spread the salad dressing on the cut surface and dip it in the meat floss.

11.Finish.

Generally, if you want to make a good cake, it is recommended to learn it, and the simple recipe is very different.

1. Tools:

1. A rice cooker.

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

3. Two large bowls.

2. Materials: 1. 4 eggs.

2. 100 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 flour).

3. 100 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!

4. Description: The cake introduced here does not add any additives, it all depends on the egg white swelling to affect the quality of the cake, the taste feeling is first-class, the ratio is 2:1:1 eggs, sugar, noodles, and the egg whites must be fully beaten. ：）