A simple home recipe for cake sucks. The recipe for cake is a home recipe

One. Microwave cake Ingredients: 3 eggs, 60g flour, 60g sugar, 10g milk, 4g baking powder (optional), 10g salad oil, 2-3 drops of white vinegar.

Method: 1. Separate the egg yolk and egg white, beat the egg yolk evenly, add half the amount of sugar, milk and salad oil and stir well 2. Mix the flour with baking powder, pour it into the egg yolk liquid in method 1, and mix well again; 3. Add white vinegar to the egg whites and beat them fully, add the remaining half of the sugar when the egg whites foam, add the remaining sugar when the egg whites turn white and begin to expand, and finally beat until the chopsticks can stand in the egg whites; 4. Mix methods 2 and 3, pay attention to the use of a spatula up and down, inside and out, not stirring in one direction, so that the cake will become gluten and will not be fluffy; 5. Take a utensil that can be heated in the microwave, touch the cooking oil on the four walls, pour in the fourth method, enter the microwave oven for 6-7 minutes, and let it cool and remove the mold. Two.

The simplest rice cooker to make, the method is as follows: 1Egg yolk paste:

2 egg yolks, a small amount of flour (even without low powder), milk, white sugar (even without caster sugar), n drops of sesame oil (even without salad oil).

2. Protein paste: 2 egg whites, N drops of vinegar (even without white vinegar), white sugar.

3. Stir the egg yolk paste first, then beat the egg whites, and finally add the egg whites to the egg yolk paste several times and stir well. Note that the method of stirring must be from bottom to top, not in circles.

4. Smear the inside of the rice cooker with a layer of oil, press the cooking button, pour the egg batter into the rice cooker after tripping, then press the cooking button, ignore it after tripping, and simmer for another 15 minutes!

Ingredients: appropriate amount of eggs, appropriate amount of low powder.

My daughter likes to eat cakes, and I often make them for her.

Egg yolk 90g, corn oil 63g, milk 72g

90g of cake flour

Protein paste recipe: egg white 144g, sugar 108g, starch 9g, lemon juice 9g, production method. Method 1.

Step 1: Make the egg yolk paste and mix the corn oil and milk until emulsified.

Step 2: Add the sifted cake flour and stir well in a zigzag shape.

Step 3: Then add the egg yolks and stir well and set aside.

Step 4: Add the starch in the protein paste recipe to the granulated sugar and mix well.

Step 5Add the lemon juice from the meringue recipe to the egg whites and begin whipping the egg whites.

Step 6: Add sugar and starch in three steps. When the egg whites reach the large fisheye bubbles, add one-third of the sugar and starch for the first time.

Step 7: When the protein vesicles are transferred to dense vesicles, add one-third of the granulated sugar and starch for the second time.

Step 8: When the egg white is wrinkled, add the remaining one-third of the sugar and starch for the third time.

Step 9: Beat the egg whites until they are dry and foamy.

Step 10Start mixing the batter, take out one-third of the egg white paste and mix well with the egg yolk batter.

Step 11Pour the batter into an 8-inch cake tin (raise the container to let the batter fall naturally), then shake the bubbles and start baking.

Step 12 150 on top and bottom heat, bake for about 45-50 minutes, and you can test whether it is cooked with a bamboo skewer.

Step 13 is to cool upside down from the oven, and remove the mold after cooling.

Cheesecake. Ingredients: 200g canned cherries, a little cornstarch, appropriate amount of water, 100g cocoa flavor digestive biscuits, 40g melted cream, 50 bittersweet chocolate 170g, unsalted Kraft cheese 450g, granulated sugar 130g, 2 eggs at room temperature, edible almond flavor.

Steps: 1: Cake base Recipe: Preheat the oven to 175°C

2: 8 inch round, 20cm diameter movable baking mold, wrap baking paper at the bottom, leave a wide edge around it, easy to release the mold. Spread a thin layer of cream along the rim of the tin. (The bottom does not need to be oiled.) ）

3: Cocoa-flavoured digestive biscuits, minced in a food processor.

4: Add the melted cream and mix, press and flatten in a round-bottomed vessel and bake for 10 minutes in a preheated oven to 175°C. Remove and set aside.

5: Cake base Steps. Chop the chocolate into minced pieces and melt over water or in the microwave on low heat. Take it out and let it stand, cool it and set aside.

6) Unsalted Kraft cheese, sugar, in an electric mixer, on lowest speed, stir well.

7: Slowly add the beaten eggs until well combined. Every time you add the eggs, stir carefully. (Electric mixer, lowest speed, avoid mixing in too much air.) Add edible almond flavor.

8: Add the cooled chocolate slurry several times, each time mixing carefully.

9: Pour the cheese filling into the cookie base and shake it on the workbench to smooth the surface. Bake in a preheated oven to 175°C, medium, on a grid, for 30 minutes, and remove.

With a sharp knife, make a circle along the edge of the baking mold to prevent the cheese from cracking due to high temperatures and sawing.

10: Cool to 170°C and continue baking for 15 minutes. After baking, the top of the cake will be slightly puffed up, and the bamboo skewer experiment will be slightly sticky.

Turn off the heat in the oven and leave the cake in the oven until warm. Remove the cake from the oven and let it sit until it has cooled completely, the cake is covered with the tin and refrigerated for at least 5 hours. Better overnight.

11: Cherry butter cherry with cherry juice in a small saucepan and heat until boiling. Thickening:

Add a little water to the cornstarch and add to the boiling cherry sauce, adjust the consistency to your liking. After the refrigeration is over, the demoulding is enjoyed. Drizzle with cherry sauce and garnish with whipped cream flowers, and you're done.

The delicious cheesecake is ready.

Turn it, keep it, make it for your parents, and make it for those you love. ­

Prepare the ingredients: flour, eggs, milk, salt, sugar, oil Note: This process should not be stained with a drop of water, and the utensils should be dried before use.

1.Beat the eggs according to the amount, here I used 4 eggs, egg whites separated 2Three chopsticks ready to beat the egg whites

3.Two hits and that's it

4.To accentuate the sweetness, put a little salt

5.A spoonful of sugar.

6.Keep fighting, keep fighting, keep fighting

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

7.After about 15 minutes, it will become creamy, and the chopsticks will not fall off This process is more critical, 15 minutes of continuous play, not a joke, very painful drop 8Put two spoonfuls of sugar in the egg yolk

3 tablespoons of spiky flour

6 tablespoons of milk Stir well

9.Pour in half of the creamy egg whites

Note: Stir up and down instead of in a circular motion

10.Stir well, then pour in the other half of the creamy egg whites and stir up and down 11The rice cooker is preheated for 1 minute and then taken out, the pot is a little hot, you can pour in a little oil and apply it evenly to the pot to prevent it from sticking.

12.Pour in the stirred stuff and squat a few times to shake the bubbles out 13Press 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

14.The inside of the pot is greased, and it comes out as soon as it is poured, and the bottom of the cake is darker The soft and delicious cake is done! Applause rang out.

Recently, many friends have asked about how to make simple cakes for families, and today's experience will talk about this topic, hoping to help friends in need.

Method steps.

Add salt, vinegar and sugar to the egg whites, beat until firm foam, add the egg yolks to the sugar and milk, and stir well.

Add the flour and stir well until there are no granules, mix the meringue and egg yolk paste, stir into a light yellow egg batter, and pour into the mold.

Put the cake tin in the oven at 150 degrees and bake for 40 minutes.

The recipe for cake is a home recipe

Ingredients: 2 eggs, 40g of pure beef, 22g of sugar, 40g of low-gluten flour; Tools: manual whisk, electric whisk, silicone spatula, 6 inch cake mold, oven.

Recipe making process:

1. Separate the egg whites and yolks of the eggs and put them in two clean containers. Start by processing the egg yolks, putting the two egg yolks and the milk in a large bowl; Use a manual whisk to mix the milk and egg yolk well, and the mixed liquid is uniform and delicate in color.

2. Sift the low-gluten flour into the milk yolk liquid with a fine sieve; Use a manual whisk to quickly draw a "Z" shape, mix the milk egg yolk liquid and the sifted cake flour into a batter, because the amount is small, quickly mix evenly, and set aside for later use.

3. To process the egg whites again, put the egg whites of two eggs and white sugar in a clean egg bowl without oil and water; Use an electric whisk to beat the egg whites until they are dry and foamy, and pull up the egg head to see the upright short triangle, because the egg whites are less, and the beating is fast, and it can be beaten in about 90 seconds, so be careful not to beat too much; Now that the egg whites have been beaten and the yolk batter is mixed, the next step is to mix the two together.

4. First take half of the beaten egg whites and put them in the egg yolk batter; Use a silicone spatula to mix well from bottom to top; Then pour the mixed egg batter into the egg bowl and put it together with the other half of the beaten egg whites in the basin; Continue to mix well with a spatula from the bottom to the top, and the cake batter is delicate and fluffy, but not fluid.

5. After the cake mold is placed, pour the mixed cake batter into the mold from a high place, then pick up the mold, gently shake it a few times to flatten the cake batter, and at the same time, it can also burst the large bubble in the cake batter; Pour the egg batter into the mold, about seven minutes full; Preheat the oven to 140 degrees, then place the cake batter mold in the lower layer of the oven and bake for 60 minutes.

6. The cake is baked in the oven, and it will slowly bulge after heating, and when it is about 30 minutes, you can see a small round bag bulging out of the middle of the cake, and the highest part can be higher than the mold; Continue baking, and after about 55 minutes, observe that the small packets bulging out of the middle of the cake have begun to slowly fall back.

Take out the baked cake in time and shake it lightly on the table to help disperse the heat in the cake. Then it should be buckled upside down on the drying net in time, and the cake mold and cake should be completely cooled before the hall can be sold and demolded.

The home recipe for the cake is as follows:

Ingredients: 50g cake flour, 30g milk, 30g blended oil, 3 eggs, 30g caster sugar (egg white), 10g caster sugar (egg yolk), 1 lemon.

Steps: 1. Separate the egg yolk and egg white, and pay attention to the egg white's beaten ear basin must ensure that it is oil-free and water-free.

2. Beat the egg whites in the egg bowl with the electric whisk at 1st speed, and add the sugar in three parts.

3. The next step is the whipping process of egg whites, which is beaten into a ** state.

4. Start making egg yolk paste. Put the egg yolks and sugar that have been weighed in advance into the egg yolk bowl.

5. Cut a slice of fresh lemon and squeeze the lemon juice into the egg yolk liquid. Pour in another 30g of blended oil and 30g of milk and stir well.

6. Sift the weighed flour into the egg yolk liquid, and then gently stir evenly with a rubber spatula.

7. First, put 1 3 of the beaten protein paste into the egg yolk paste, and still mix them evenly by stirring (stirring from bottom to top).

8. Then pour all the mixed egg yolk paste into the egg white basin, stir evenly with the same technique (be careful not to defoam) to destroy, and prepare it until it is fully mixed. At this point, the cake batter is finished.

9. Pour the cake batter into the round cake mold, smooth the surface with a spatula, and then optionally drop it twice on the table.

10. Preheat the oven to 120 degrees, then put the baking tray and mold into the middle and lower layers of the oven for 40 minutes.

11. When the cake cools, gently press the edge of the cake with your fingers to separate it from the mold. Then push up the bottom of the live bottom mold to remove the cake. Finally, use a fruit knife to separate the chassis from the cake, and the demoulding is successful.

12. Finished product drawing.

The cake is made as follows:

Ingredients: milk, cake flour, eggs, baking powder, whipping cream, salt, cooking oil, sugar.

Tools: oven, cake mold, whisk.

1. Separate the egg yolk and egg white, put the egg white in a clean basin without oil and water, put the egg yolk into a basin and add milk and corn oil, and beat it into an emulsified shape with a whisk, which is to fully beat evenly.

2. After stirring well, add corn oil and mix well, then add white sugar, stir well until the white sugar melts.

3. Sift in low-gluten flour, the flour must be sifted, so that the baked cake is delicate.

4. Put the mixed batter aside for later use, add baking powder, salt, and white sugar to the egg whites three times, add the egg whites to the bubble state for the first time, add the egg whites for the second time and beat them until they are swollen and thick, and add the egg whites for the third time to have lines and thickness.

5. Beat the batter to the mixer and lift it into a triangular state, and the lines will not disappear.

6. Add the egg whites to the batter three times, and quickly stir evenly each time, remember to stir, do not make circles to avoid protein defoaming.

7. Stir the cake batter evenly, and at the same time lift the oven to 150 degrees and preheat it for 10 minutes, pour the cake batter into the mold, and shake it lightly a few times to eliminate the bubbles inside.

8. Put it in the oven, bake at 150 degrees for 50 minutes, when the time is up, lift the cake from 10 cm high and put it down, shake it a few times and immediately turn it upside down.