When making cakes, the custard is mixed with flour and there are small bumps in the batter, how to s

When making cakes, the custard is mixed with flour and there is a small batter in the backPimplesHow to fix it? If the batter of the cake has particles, you can use a sieve to flour the wheat flour before mixing the batter.

Sieve the flour so that the wheat flour is evenly spread, and then mix it with water enough to obtain a batter without particles. Low-gluten flour can also be used for mixing. The cake batter has particles due to the wheat flour and the egg liquid is sufficiently stirred evenly.

Wheat flour has small particles, and when it is added to egg liquid or water, wheat flour is quickly digested and absorbed by liquid or water on the outside, and the internal structure is dry, which produces small lumps of wheat flour. The wheat flour can be sifted through a sieve so that the wheat flour is evenly spread all over the place, and there can be no small particles.

If you want the cake batter to be made without a bumpy feeling, you should use low-gluten flour. Mix quickly with a mixing spoon, stirring constantly using the chopping technique. Wheat flour has strong water absorption, even if the newly bought wheat flour will have some small clumps, so it is difficult to stir evenly when mixed with wet raw materials such as milk and water, resulting in particulate matter.

Sifting wheat flour before mixing the batter can prevent this problem. At the same time, the sifting flour can also make the unsolidified wheat flour more fluffy, making the birthday cake made.

The taste is more nuanced.

This is due to the fact that the wheat flour is not sufficiently mixed with the egg mixture. Wheat flour particles are small, add egg liquid or water, wheat flour quickly digests and absorbs liquid or water from the outside, and the internal structure is dry, which produces wheat flour pimples. You can use dice to sift the wheat flour so that the wheat flour is evenly spread all over the place, and there can be no small particles.

The cake batter has small particles and cannot be restored. If you want to make the birthday cake batter and there is no particles, you need to use low-gluten flour, mix quickly with a mixing spoon, and use cutting and mixing skills.

Cake is a primitive Western-style pastry, usually made in a household oven, and the cake is made with raw eggs and white sugar.

Flour is the primary raw material. With milk, fruit juice, baby milk powder, spices, salad oil.

water, shortening.

Filial piety powder is used as an auxiliary material. It is mixed, blended, and baked to make a sponge-like dessert.

You can sift it with a sieve, or you can continue to beat it with a blender, and you can remove the small bumps.

This is due to uneven stirring, prick these small bumps and stir.

It's because you're not stirring enough, I think you can use an egg white separator to go for stirring. Or stir for a little longer.

You can use the back of a spoon to remove the gnocchi one by one.

Crushing, you can also directly use a sieve to sieve the batter and sieve to remove the pimples, the specific operation steps are as follows:

1 First, prepare the ingredients.

2 Then, beat the eggs.

3 Pour the flour into the milk and stir until it becomes a thin paste.

4 Pour in the beaten egg mixture and stir well.

5 Then, sift the batter to make it more delicate. This step is crucial.

6 Add chopped shallots, sesame seeds, salt, sugar, pepper to the egg batter.

and a little soy sauce and mix well.

7 Heat a thin layer of oil on a pan, reduce the heat to low, then remove a scoop of eggs and pour in.

8 Quickly turn into a round cake shape.

9 Fry slowly over low heat until cooked on both sides, remove, and add to the pan.

Sprinkle a few drops of oil, pour in the second scoop of egg batter, and finish in turn.

10 Finally, spread a layer of tomato sauce on the omelet, sprinkle with a little pork floss and fold it in half.

1. If you want to make the cake batter without particles, you should use low-gluten flour, stir quickly with a mixing spoon, and use the method of cutting and mixing.

21.Take out the egg whites and put them in the freezer to freeze them first, so that you can avoid putting a lot of sugar, and the cake will be very beautiful.

2.Add an appropriate amount of white vinegar or lemon juice when whipping egg whites, and it is best to add three times to fully whip when adding sugar, so that you can also beat better and make the cake taste better.

3.After the egg whites are whipped, they become meringue and look very smooth and delicate, and the gloss is also very good.

4.Mix the egg yolk paste in the egg yolk cream, first of all, mix the egg yolk paste, shovel some with a spatula, put the meringue into the egg yolk paste and stir evenly, after adding it many times, it will become very delicate after stirring, and there will be no bubbles, so that the cake batter is made, and the cake taste is very delicate.

3. Prepare some corn oil, milk, gluten flour, corn syrup, white sugar, egg yolk, whole egg liquid, corn oil, and mirin.

1.Put the milk in a container, heat it slightly, add some high-gluten flour, corn syrup, white sugar, egg yolk and whole egg mixture, continue to heat, and stir well with a whisk.

2.When the temperature is 37 degrees, you can take it out and whip it with an electric whisk, first on high speed, then on low speed for a minute or two, until the batter becomes satin-like.

3.Then sieve the high-gluten flour, add it three times, knead it evenly, then stir the corn oil, flavor lining, and milk evenly, put some batter in and stir gently, then pour the whole batter into it and stir evenly, prepare a mold, pour the batter into it and whip it, and then eliminate the big bubbles and smooth the surface.

4.Put the finished cake base in the oven and bake it, and after demolding, you can cut it into slices and eat it.

4. Flour has strong hygroscopicity, even if the newly bought flour will have some small lumps, so that when mixed with milk, water and other wet materials, it is not easy to stir evenly, and there are pimples. Sifting avoids this problem, and at the same time, it makes the unclumped flour fluffier and the resulting cake more delicate.