Materials:

(about 25 round biscuits with a diameter of about 3CM), eggs 1 piece (medium size), 3-4 tablespoons of fine sugar, 5-6 tablespoons of corn flour (yellow corn flour, not white corn starch), baxsotta 1/8 tablespoons, and 2 tablespoons of lemon juice (which can also be replaced by appropriate vanilla powder).

Exercise:

1. Add sugar to the whole egg liquid and beat with electric egg beater at medium speed until the volume increases by about 2 times.

2. Add lemon juice to the egg liquid (if you put vanilla powder, you can sieve it into the egg liquid with corn flour).

3. Sieve the corn flour and baking soda into the egg mixture, stir it evenly with a rubber scraper and put it in a paper bag.

4. Spread oiled paper on the bottom of the plate suitable for microwave oven, and squeeze the biscuit paste onto the oiled paper (you can also directly scoop the batter onto the plate with a small spoon).

The following time was recorded during my actual use of the microwave oven. Because the firepower of the microwave oven may be different, everyone should adjust the firepower and time of the microwave oven according to the situation in the production process.

(You can set the time to 30 seconds or 1 minute, observe the production situation in each stage, and determine the next production time and firepower).

5. Put it in a microwave oven, heat it for 1 min, take it out for observation, and basically take shape. Then heating for 30 seconds, taking out for observation, and shaping and drying the appearance.

6. Remove the biscuit from the oiled paper (occasionally it is a little sticky, just remove it carefully), turn the biscuit upside down, put it in the microwave oven 1 min, take it out for observation, only the central part is still wet, and the other parts are already in the state of biscuits, then put it in the microwave oven 1 min.

2。 Method for making Portuguese egg tart by microwave oven

Raw materials:

500G of low flour, butter 100G, 8G of salt, sugar 15G, 4 eggs, 350ML of fresh milk, 20G of custard powder and a proper amount of condensed milk.

Production process:

1. Add salt, milk and dough to the flour.

2. Mix sugar and custard powder with boiling water and stir. After cooling, add fresh milk, condensed milk and egg liquid and stir evenly to make egg tart paste for use.

3. Put the butter in a fresh-keeping bag and roll it into thin slices with a rolling pin (as shown in Figure 2).

4. Roll the dough into a piece larger than the butter slice (as shown in Figure 3). Take the butter slices out of the fresh-keeping bag and lay them flat on the dough (Figure 4).

5. Fold the dough piece in half, cover it with butter (as shown in Figure 5), roll it into a thin sheet, then fold it in half again (as shown in Figure 6), roll it into a rectangle again, turn the dough piece into a circle (as shown in Figure 7), and cut it into a dose slightly larger than that of the egg mold (as shown in Figure 8).

6. Put the agent into an egg tart mold and press it into an egg tart skin (as shown in Figure 9), and pour in the egg tart paste.

7, microwave barbecue block, temperature 180 degrees, 25 minutes OK.

Features:

Instant in the mouth, smooth and fragrant, sweet and delicate, delicious.

3。 Method for make microwave oven cake

Preparation tools:

1. Two large bowls, without water or oil;

2. Egg beater 1-2, (electric egg beater is better and more labor-saving)

3. microwave oven appliance with cover,

4. Hehe, there is also a microwave oven, and the one with barbecue is the best.

It's better to have a small sieve. (I didn't)

Prepare raw materials:

1. low-gluten flour (preferably cake flour); Baking powder (sold in the supermarket), corn starch

2. Fresh eggs, sugar, milk, butter, vegetable oil, salt,

3. whipped cream, fruit, etc. (used for decorating flowers) can also be omitted.

Steps:

1. Add 40 grams of low-gluten flour and 4 grams of baking powder and mix well. (30 grams of ordinary flour and 10 gram of corn starch can also be used, but the taste is slightly worse. )

2. Separate the egg yolk from the egg white and put them in two oil-free and water-free bowls. Open the egg in the middle and turn it over twice. Be careful not to break the yolk. If there is yolk in the egg white, it is not easy to send it away.

3. Put sugar 10g into egg yolk and stir well, then add 60g of milk and liquefied butter 10g and stir well. Add the prepared flour in three times and mix well to make a paste.

4. Start egg whites. This is a hard job. Use an egg beater (which is available in the supermarket) to beat a few times first (saving electricity and trouble). After foaming, put a little salt or white vinegar in the egg white (easy to send away), then beat the egg white evenly and beat it clockwise. In the meantime, add sugar twice until the egg white is turned over and the egg white can't flow down. Kind of like cream on a birthday cake.

Keep beating with sugar.

Soft foam

Hard foaming, egg white basin inverted, egg white can not flow down.

5. Put the beaten egg white into the egg yolk paste three times and stir it up and down briskly, not clockwise.

6. Grease the inner bottom of the plastic bowl of the microwave oven. Be careful not to oil the side wall, and let the cake rise along the side wall. Pour in the stirred paste and shake the plastic box up and down a few times to drive out the big bubbles. Note that the prepared paste should be heated in the microwave oven as soon as possible. Too slow action will make the surface of the egg paste in the box lose moisture, which will lead to the cracking of the top of the cake.

7. Then cover it up. Because the turntable of the microwave oven is too cold, it will affect the foaming of the egg liquid at the bottom of the box. You can use two chopsticks to overhead plastic boxes, and then use medium and strong firepower (for example, microwave ovens with 10 firepower use 6-8 gears, and 60 are enough. ), heating for 5 minutes, taking out the inverted buckle, cooling and demoulding. Okay, take it out.

4。 Simple microwave cake making

Ingredients: 80g of low-gluten flour, 5g of baking powder, 2 eggs, 80ml of milk, 80g of sugar and a little oil.

Steps:

1。 Mix flour and baking powder evenly.

2。 Separate egg yolk from egg white, mix egg yolk, milk, 40 grams of sugar and a little oil, and stir well. Be careful not to generate too many bubbles.

3。 Pour the mixture of flour and baking powder into the egg yolk mixture and stir well.

4。 Start beating egg whites. After some bubbles appear, add 40 grams of white sugar, or add white sugar twice, and continue to beat ... until the foam of egg white is initiated, it will not disappear when it is still, and it will be fine. This seems to be called dry foaming. I don't have an egg beater, not even a manual one I just use three chopsticks, and I can see the effect in 5 minutes, and 8- 10 minutes is enough.

5。 Add the egg white into the egg yolk mixture for 2 to 3 times, stir well once, and then add it.

6。 After mixing completely and evenly, prepare a microwave oven container with oil around it. Pour the fully mixed slurry into a container. The batter will rise, so you can't use small containers. Give it room to expand. )

7。 Shake the container filled with powder slurry on the table a few times to drive away the big bubbles.

8。 Then you can enter the microwave oven, and the microwave oven is set to medium and high-grade firepower, which takes about 4 minutes. Open in four minutes. If it is not ripe enough, heat it again 1 min.

9。 When you're done, take it out and buckle it upside down on the plate.

10 minute is used for baking cakes in the microwave oven to kill protein.

Many people failed to make cakes in the microwave oven because protein didn't send them away. Now let me tell you the secret of my egg white! As long as 10 minutes, you can bake a soft cake without baking powder!

1. Check your eggbeater first. The basin and eggbeater must be clean, oil-free and water-free, otherwise it will increase the difficulty of delivery.

Now let's beat the egg whites! First, add a spoonful of salt to the protein bowl, which is very helpful for delivering protein! Start beating ... until the egg white bubbles, which only takes 1 minute.

3. Now, you can add the 1/3 sugar you prepared to the egg white, and keep stirring … until the egg white bubbles evenly. The egg white is still watery at this time. This may take three minutes.

4. Add 1/2 remaining sugar and stir ... until the protein turns white. Look carefully! At this time, protein can still see thin bubbles, but they have become semi-liquid. At this time, you beat the egg and stir the egg white, and the egg white will drip down. This will take about 4 minutes.

5. Finally, put all the remaining sugar into the basin. In one word: Beat, and soon your hands will feel a little heavy. protein has become semi-gelatinous. After playing for a period of time, you can sprinkle the protein in the corner of the basin at will and it will not flow. This is called "dry bubble", which is most suitable for making sponge cakes. Two minutes, that's enough!

5。 Cooking green tea cake skillfully in microwave oven

Ingredients: 100g flour, 5g dry baking powder, 30g sugar, 45g butter, 1 tbsp milk, a few drops of cream essence and green tea powder.

Exercise:

1 first, mix the eggs with sugar and beat them with an egg beater until they are hard and foam, which feels heavy.

2. Put flour, baking powder, butter (melted by microwave heating in advance), milk, cream essence and green tea powder into the egg mixture and stir evenly.

3. Pour the stirred batter into the container (please butter it in advance to avoid touching the bottom), smooth the surface, then gently cover it with plastic wrap, heat it in the microwave oven, and prick it with a bamboo stick from time to time until the bamboo stick is no longer stained with liquid, indicating that it has been baked successfully.

4. Take out the baked cake and decorate it with whipped cream and fruit as you like.