How to make a cake at home, how to make a cake at home

Buy cake powder on the city or **, use a small bag of about 50 grams each time, add an egg and two spoons of oil (butter is the most fragrant, other vegetable oils, salad oil, peanut oil is also OK), stir into a paste, pour it into a cake tray or a special microwave container, and heat it for a minute and a half. You can add coconut and honey beans to it, or you can pour condensed milk, honey, peanut butter, and jam on top to make a lot of flavors, and introduce two brands that I usually use: Xiaocaiwa or Betty.

The former is cheaper. This one is simple to bake, but you can play on the garnish. You can make a relatively large cake crust with two to three sachets at a time, cut it from the middle and add the fruit ingredients, and then use whipping cream (although vegetable cream is also OK, but it is not good for health) and spread it on the cake base, and decorate it with fruit or canned fruit is a birthday cake.

Thin the cake, spread it on plastic wrap, sprinkle it with meat floss, sausage, sausage, fried chives, and roll it up like sushi rolls.

If you don't have an electric whisk at home, I recommend that you use the above methods to make it, otherwise the process of beating eggs alone will make your hands cramp off, and the low-gluten flour sieve needed to make cakes is very troublesome. You can use this method to develop interest first, and it's not too late to buy it when you're really interested in baking.

Use a rice cooker to make a cake.

Prepare things: flour, eggs, milk, salt, sugar, oil.

In this process, you can't get a drop of water, wipe it dry before using it.

Separate the egg whites, use a whisk to beat the thick paste, this step is important, the egg whites must be fully beaten to make a fluffy cake, add a little salt when beating, the taste level will be richer, and add sugar in batches until it becomes a thick paste. This process is faster if there is an electric egg beater, if you beat it by hand, it will take longer, and if you freeze the egg whites a little and then beat it, it will shorten the process.

A spoonful of sugar. Keep fighting, keep fighting, keep fighting.

When it's a little thicker, add another spoonful of sugar and continue beating.

Put two spoonfuls of sugar in the egg yolk.

3 tablespoons of spiky flour.

6 tablespoons of milk. Stir well.

Pour in half the amount of creamy egg whites, taking care to stir up and down rather than in circular circles.

Stir well, then pour in the other half of the creamy egg whites and stir up and down.

The rice cooker is preheated by pressing the rice cooker for 1 minute and then taken out, and the pot is a little hot.

Pour in a little oil and spread evenly to the bottom of the pan to prevent sticking.

Pour in the stirred stuff and squat the pan a few times to pop the bubbles out.

Press the cooking button, it will automatically jump to the keep warm setting for about 2 minutes, then cover the vent with a towel and let it sit for 20 minutes.

Then press the cook button, and it will be ok after 20 minutes.

Use cold water when stirring flour and eggs.

Stir by hand and make your own for a simple steaming bar.

Buy cake mix, microwave oven use.

Here's how to make a family cake:Ingredients: 150g cake mix, a number of sesame seeds, 4 eggs, 200ml of pure milk, and a number of white sugar.

1. Quasi-cong and annual preparation materials, egg separation, egg yolk added white sugar.

2. Egg separation, separate the egg whites, beat them into a coagulated shape, stir the egg yolk and cake powder with milk, and then mix the egg whites twice gradually.

3. Pour into the mold, shake out the bubbles, and add black sesame seeds.

4. The shed is 180 degrees and can be baked for 25 minutes.

5. Baked. <>

Ingredients: eggs, bai milk, flour, low-gluten flour.

1. Separate the egg white from the egg yolk.

Second, the cow DAO milk is poured into the egg yolk.

3. Stir evenly.

4. Add the sifted cake flour and stir into a ball.

5. Pour in the cream and stir well.

6. Pour into a baking sheet, spread out into cakes and sprinkle with cranberries.

7. Preheat the oven for 160 minutes, 18 minutes, and it's done.

Use cold water when stirring flour and eggs.

Poke holes in the eggs, pour out the egg liquid, add flour, white soup and lemon juice, stir evenly, put it in a piping bag and squeeze it into the eggshell; Bake in the oven for 30 minutes, peel and garnish.

One, two, originally, they all used the oven to bake the cake, but after baking it a few times, I found that the oven was too time-consuming. 10 minutes of preheating plus 50 minutes of baking, it takes a whole hour, it's too long. So I thought of the legendary rice cooker method of making cakes.

After learning again, I finally succeeded.

To make cakes, the beating of egg whites is the most important, and in general, the egg whites must be beaten to the same shape as whipped cream, and the professional name is hard foaming. Let's take a look at what it looks like when it hits hard foam.

The whipped egg whites look like whipped cream, and if the egg whites are turned upside down, they will be successful. If the egg whites are successful, the rice cooker cake is half the success, and the next thing is how to cook the cake batter with a rice cooker is also very important.

First of all, after the egg whites are beaten, you can oil the bottom and sides and preheat them until they jump; The second is to pour the stirred cake batter in, press the switch for cooking rice, wait for a short time to jump, boil for 10 minutes, and then press the switch for cooking rice to jump, and then boil for another 10 minutes. The success rate is 100%, and you can also try it.

This is the third time that the rice cooker has jumped and flipped the poured cake. How's that, the colors are beautiful, right? It's like baking in the oven.

This is another rice cooker cake that was made again, and the cake that was poured out with the bottom turned over was just as beautiful as the previous one. Rice cooker cakes are more convenient than oven-made cakes, and they are more convenient to demold, just pour them out.

It's fluffy inside and soft to eat.

The freshly baked cake is very fragrant, and I like the freshly baked cake the most.

Next, let's talk about the green cake that is not matcha but is very similar to matcha.

This is the green vegetable juice I made from the ravioli, and I wanted to pour it out, but when I thought about it, if this was mixed into the cake batter, wouldn't it be a green cake? According to popular saying, it is a cottage matcha cake

So, thinking about it, I started to act...

Spell a pattern, look a little better, hehe

It's better to act than to be tempted, and I believe you can succeed too.

Ingredients: 100 grams of low-gluten flour, 4 eggs, 50 grams of caster sugar, 60 mg of cooking oil, 95 grams of milk, 1 gram of salt, 1 gram of baking powder, a little lemon juice.

1.Directions: Place the eggs in two clean containers. Note: [Egg yolk and egg white separation].

2.Add one-third of the egg yolk to the white sugar and stir well with an electric whisk. Then pour in the prepared cooking oil and milk and continue to stir well.

3.Continue to add the flour, baking powder, and salt that are ready to be sifted.

Note: Do not use a whisk, cross stir well with a rubber spatula.

4.Add lemon juice to the egg white, put the remaining white sugar into the egg white three times during stirring, and use an electric whisk until the egg is beaten to a very thick state, when lifting the whisk, the dripping egg batter can draw a pattern on the surface of the egg batter and the pattern will not disappear for a long time. Keep 2-3cm of batter on the beating head so that it won't drip off.

5.Put two-thirds of the whisked egg whites into the whisked egg yolk in two parts, stir well with a rubber spatula, and then pour the remaining one-third of the egg whites into a container and stir well to form a cake batter to bake. Preheat the oven for 5 minutes, pour the cake batter into the molds and fill it for 7 minutes.

The middle layer is heated at 150 degrees, baked for about 30 minutes, and the surface is golden brown and can be taken out of the oven.

Search for information on the Internet or find a professional teacher for guidance.

Try it, right?

Strawberry heavy milk comes.

Cheesecake Source Ingredients: Cheese.

Butter strawberry jam.

BAI Excipients:

Cake flour. Corn starch.

Fish gelatin, zhi powder, etc.

Method:1350g of cream dao cheese and 100g of butter are cut into small pieces and put in sugar.

2.Place in a hot tub and rinse with water.

3.Add two eggs and beat well with a whisk.

4.Sift in 40g of low flour and 20g of corn starch, and mix lightly into a paste of 5Pour into the mold (eight-inch cake mold) and preheat it in the oven, bake at 170 degrees for about 35 minutes, take it out and let it cool.

6.Boil with a cup of semi-boiled water and 30ml of fish gelatin powder over low heat, let it cool, add strawberry jam and mix well 7Pour over the cheesecake and refrigerate for 2 hours.

The microwave bai oven is more troublesome.

I would like to recommend another way to do it.

Utensils: Rice cooker.

Material: Eggs.

Edition four, a spoon of flour, two spoons of baking powder (baking soda), salad oil (sold outside) and a few raisins.

Method: Crack the eggs in a container and add the baking powder.

A little salad oil, flour, stir into a batter.

Then apply a layer of salad oil to the inside of the rice cooker (to avoid sticking, it is easy to pour), then pour the batter in, press the cook button, and wait until it is automatic.

Cool for another 10 minutes while you're on hold, and you're ready to bake!

Method: 1) Prepare the eggs and separate the egg whites. Milk.

Sugar, flour 2) Put a little sugar in the egg yolk. Stir well3) Put milk in the stirred egg yolk and stir well4) Pour an appropriate amount of flour into a bowl of egg yolk in batches and stir into a slightly thicker batter 5) Stir the batter 6) Stir the egg essence and add sugar to stir left and right7) The whipped egg white is creamy. About 15 minutes with chopsticks8) Divide the whipped egg whites into the yolks in two parts.

Stir well9) Stir the batter10) Chop the apples, pour them into the batter and stir well11) Grease the rice cooker. Avoid the cake sticking to the pan. Pour the stirred batter into the pan.

Tremble a few times. Pop the bubbles out. 12) Press the Cook button, wait until it is kept warm for 20 minutes, and then press the Cook button.

Wait until you jump to the keep warm button for another 20 minutes.

Method 1 Ingredients: an egg, a little sugar (if you like to eat sweeter, you can put more), flour.

Method: Cover with egg whites and sugar in a shaker cup and shake vigorously until the egg whites become foamy. Then put it in a microwave bowl with egg yolks, add sugar and a little flour, and stir slightly to form a paste. Just put it in the microwave for two minutes.

Rice cooker cake.

Method 2: Make a cake from a rice cooker.

Ingredients: 110 grams of flour, 110 grams of sugar, 5 eggs (fresh), some butter (the more the more fragrant, in a small cardboard box, cut more than a third), 50 or 60 grams of milk. Flour and sugar are 1:1, and other things can be put in as well.

1. Flour sieve.

Three or four times. 2. Separate the yolk and egg white of the egg.

3. Put a little salt in the egg whites (to help whip).

4. Beat the egg whites until the egg white basin is turned upside down, and the egg whites can't flow down.

5. Take two-thirds of the sugar and put it in three times in the process of beating the egg whites.

6. Put the remaining one-third of the granulated sugar into the egg yolk and stir well with the egg yolk until the egg yolk becomes lighter in color7

7. Add the butter and milk to the egg yolk paste, stirring thoroughly.

8. Slowly put the sifted flour into the custard on top (you can divide it into several parts), or stir thoroughly7

9. Now, pour the beaten egg whites into the batter and be sure to stir well.

10. Preheat the rice cooker slightly, smear with butter, and pour the batter into it.

11. Close the lid and press down to cook the rice.

12. Soon (more than 20 minutes), it will jump to keep warm, leave it alone, keep it for half an hour, and then press the cooking rice, jump to the heat preservation gear and keep it for another half an hour, it's almost, if you can't get it, open the lid to see.

1. Step 1 of the cake method.

Meringue: Put 5 egg whites in a slightly larger egg tray and beat with an electric whisk until coarse foam.

Add 1 3 caster sugar (a total of 50 grams of granulated sugar) to the egg white, beat at medium and high speed until the foam is fine, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state.

Finally, add the rest of the sugar and continue to beat until it is dry and foamy, that is, when the whisk is lifted, the egg white can pull out a short, upright sharp corner.

Second, the second step of the cake method.

Egg yolk paste: Put 5 egg yolks and 30g caster sugar in a separate egg beating tray and beat well with a manual whisk until the yolk is lighter.

Add 50ml of salad oil (corn oil can be used instead) while stirring, and add 50ml of milk while stirring.

Finally, sift in 90g of cake flour and slowly stir until smooth and fine.

3. Step 3 of the cake method.

After the egg yolk paste is stirred, take 1 3 meringue into the egg yolk paste plate and mix well with a rubber spatula; Add 1 3 of the meringue to the egg yolk paste dish and mix well with a rubber spatula.

Finally, pour all the batter from the egg yolk paste tray into the remaining meringue tray and mix well until smooth and smooth without particles.

Fourth, the fourth step of the cake method.

Pour the batter into the 8-inch round cake tin and gently sip it on the table to shake out the large bubbles in the cake batter.

5. Step 5 of the cake recipe.

Preheat the oven for 3-5 minutes, put the cake into the middle and lower layers of the preheated oven, and heat up and down the standard mode for 160, 30--35 minutes (my oven knob can display the temperature, and it is electronic, the temperature is slightly more accurate, everyone uses other ovens to pay attention to the appropriate temperature adjustment).

Sixth, the sixth step of the cake method.

As soon as the cake is baked, take it out with insulated gloves, put it on the table and sip it a few times, then buckle it upside down on the grill, and when the cake is completely cooled, it can be demolded (with the help of props).