Ingredients: egg 1 serving, sugar 80g, corn flour 1 spoon, whipped cream 3/4 cup, a little Yunna sesame oil, crushed strawberry 150g, milk 1 cup, whipped cream, mint leaves and strawberries.
To make 1, beat eggs in a pot, add 30 grams of sugar and stir. When the egg mixture turns white, add corn flour and stir carefully. 2. Mix the remaining sugar with the light cream and milk in the pot, stir and heat with a wooden spoon until it almost boils; 3. Remove the pan from the fire, add the egg liquid bit by bit while stirring, and after stirring, move the pan to slow fire and heat it until it becomes thick; 4. Put the pot into ice water, stir and cool, add Yunna and sesame oil, stir evenly, pour into an ice box, and put it in the freezer for 1-2 hours; 5. Repeatedly stir and freeze for 3-4 times in the curing process, add chopped strawberry pieces during the last stirring, and stir and freeze. 6. Plate or ice cream cup, decorated with whipped cream, mint leaves and strawberries.
It is suggested that if there is no strawberry, soft fruits such as pineapple, banana and monkey peach can be used instead.
● Banana ice cream
Ingredients: lemon 1, sugar 450g, banana 750g, boiled water1500g, cream 450g.
To make 1, firstly, clean the lemon, cut it into pieces, and juice it for later use; 2. White sugar is boiled with water and filtered; 3. Peel the banana and mash it into mud, add sugar water and mix well, then add lemon juice, cool it, mix in cream, inject it into the mold and put it in the refrigerator for freezing.
● Apple ice cream
Ingredients: Apple 500g, sugar 150g, boiled water 1000mg, 2 bottles of milk.
First, clean the apples, cut them into thin slices, then stir them into slurry, add sugar and boiling water, then add boiled milk, stir them evenly, pour them into a container, cool them and put them in the refrigerator for freezing.
● Yali ice cream
Ingredients: 2 bottles of milk, 500g pear, cream 150g, a little essence. The making method is similar to "apple ice cream".
● Coffee ice cream
Ingredients: milk 400g, coffee 50g, sugar 100g, egg liquid (the amount of two eggs).
Boil milk, turn off the fire, add coffee, cover and soak for 20 minutes, then filter, pour sugar into egg liquid to make it into white mixed liquid, add warm milk and mix well, stir with low fire and keep heating, but don't boil until the foam disappears, then cook the milk, cool it and pour it into the sorbet modulator.
Fruit ice cream Li Qing nutrition
Making ice cream with fruit is most suitable for afternoon tea or party for the whole family on a hot day. Papaya, mango, honeydew melon and cucumber are all suitable, and even lemon juice, orange juice, honey, honey bud sugar, almond powder, mint and wheat straw can be added. If it's too much trouble, you can buy a monochrome ice cream and mix it with various fruits and biscuits. Not only beautiful and delicious, but also nutritious and high-grade, it is an excellent choice for you to enjoy or entertain.
A milky white ice cream is placed in the center of the dish, surrounded by orange slices, monkey peach slices and cherry tomato slices.
A pink ice cream and a pale yellow ice cream are placed in the center of a special plate, surrounded by strawberries and fresh mint leaves on the side. It looks bright and beautiful.
Papaya 1, put in the middle of a long plate, put 1 white ice cream on papaya, and put four mangoes around. If the portion is too small, add 1 light yellow ice cream.
Just a word of caution.
When using fruit with ice cream, the fruit must be washed clean and must not drip into raw water.
Juzi ice cream
Open classification: diet
Raw material formula: fresh milk 10 kg sugar, 3 kg egg 1 0.5 kg fish film150g starch150g water (for stewing fish film)1kg orange essence, 25ml orange red and lemon yellow pigment.
manufacturing method
1. First put the fish film in a container and soak it in clear water 1 ~ 2 hours, then put it in a pot and stew it in water until it is completely dissolved.
2. Mix fresh milk and sugar and stew in another container.
3. Mix starch with clear water, add it into fresh milk and mix well to form a thin paste, then add the stewed glue, take it out after about 15 minutes, and filter it with steel wire mesh.
4. Beat the eggs evenly, add them to the milk paste and stir well. Put them in the cooling pool. After cooling, add an appropriate amount of orange essence and match with orange-red lemon yellow pigment.
5. Put the lid of the ice cream bucket and bucket core into the pot and boil for 20 minutes for disinfection.
6. Pour the prepared ice cream into the ice cream bucket (about 50% to 60% full, because once stirred, the volume will increase).
7. Install the barrel core and lid, put it into the salt water pool to make ice cream, and immediately put it into the ice cream mixer. And put the belt on the pulley of the agitator to make it rotate and stir. If the temperature of the salt pond is about-13℃, the ice cream will condense in about 25 minutes.
8. If the salt pond is cold enough, most of the ice cream is on the barrel core. You can scrape the ice cream into the ice cream container with a knife, and take the ice cream out of the bucket and put it in the container for refrigeration.
Yangmei ice cream
Open classification: diet
Raw material formula condensed milk 3 kg sugar 1.5 kg egg 2 kg clear water 8 kg fish film 200 g starch 200 g bayberry essence 20 ml rose red pigment.
manufacturing method
1. Half a piece of fish film is stewed.
2. Boil the condensed milk of white sugar with clear water, add starch, keep the boiling point at 10 minute, then add the stewed film, and filter with a steel wire sieve until the heat is slightly reduced.
3. Beat the eggs well, add them into the milk paste and stir well. After cooling, add bayberry essence and rose red pigment.
4. After the ice cream bucket and the core cover are disinfected, the ice cream is poured into the salt pond and stirred, and the ice cream condenses at-13℃ for 25 minutes.
5. Take out the ice cream, put it in a container and send it to the cold storage for refrigeration.
Red bean ice cream
Open classification: food, diet, life, cold drinks, recipes.
Raw material formula (4 finished products) Red bean (cooked) 50g cream 5g milk powder 15g sugar 50g starch 5g water 180ml.
manufacturing method
1. Put red beans, milk powder and sugar into a pot, add a little water and stir well, then add the remaining water and cream, stir while heating, and add a little water-wetted starch after boiling. After the starch is gelatinized, leave the fire.
2. Stir the feed liquid with chopsticks to make it full of air and cool quickly.
3. Pour the liquid into the mold with a spoon, and then insert the ice cream stick. After cooling, put it into the freezer for freezing.
4. The ice cream can be taken out after freezing, and the ice cream mold can be soaked in hot water at 60℃ for about 5 seconds.
Product features: Red beans are evenly distributed, with milk flavor, hard and crisp.
Material: coffee ice cream
Materials:
Egg .............. 2.
Coffee powder .............. 1.5 tbsp.
Cream .............. 500 degrees Celsius.
Coffee wine .............. 50 ml.
Refined sugar .............. 100g
Vanilla essence .............. a little.
Exercise:
1) Put the eggs and sugar in a big bowl.
Put the bowl in hot water until it bubbles and turns white.
2) Remove the bowl from the hot water and add vanilla extract.
Stir until it cools down
3) Take out a clean bowl and beat the whipped cream until it bubbles.
4) Add (3) and (2) and mix.
5) Soak coffee powder into concentrated juice with hot water.
6) Add half of the materials in (4) to the coffee and coffee wine in (5).
7) spreading a piece of cellophane on a pre-frozen rectangular mold,
Put the material into (6)
8) Pour the white material (that is, the remaining half) in the middle.
Put it in the refrigerator for a day and a night.
9) Remove cellophane, add 100cc fresh cream and 1 tablespoon sugar to foam.
Squeeze flowers and decorate the surface.
9. Put it in a preheated oven, put water at 1 8 0℃ for 2 0 minutes, then turn it to 1 5 0℃ for about 1 5 minutes, wait in the oven for 1 0 minutes and take it out.
Production: Boil the milk, remove it from the fire, add coffee, cover it and soak it for 20 minutes, then filter, pour sugar into the egg liquid to make it into a white mixed liquid, add warm milk and stir evenly, keep stirring and heating with low fire, but don't boil it until the foam disappears, then cook the milk, cool it and pour it into the sorbet modulator cake. Making method of cocoa sponge cake 1
Ingredients: 600g of eggs, 300g of sugar, 290g of low-gluten flour, 30g of cocoa powder, and 0/00g of buttermilk/kloc.
Appliances: mixing barrel, sieve, small pot, pad paper, cake ring, baking tray, cake board.
Method:
(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.
(2) Beat the eggs into a mixing barrel, add white sugar, and put them into a blender to stir until they turn white and become thick and creamy.
(3) Sieve the low-gluten powder and cocoa powder with a sieve, gently pour them into a mixing barrel, add melted and cooled butter and skim milk, and stir them evenly to form cakes.
(4) Put the cake into the pad paper, put it into the cake circle in the baking tray, smooth it by hand, and bake it in the oven.
(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it when it is cold.
2, vanilla sponge cake
Ingredients: 630g of eggs, 3 10g of sugar, 5g of vanillin or vanilla powder, 3 10g of low-gluten flour, 0/00g of vegetable oil 100g of skim milk.
Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.
Method:
(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.
(2) Beat the eggs into a mixing barrel, add white sugar and vanillin or vanilla powder, and put them into a blender to make them thick white.
(3) Gently mix the sieved flour into a mixing barrel, slightly stir, add vegetable oil and skim milk, and continue stirring until it is evenly mixed into a cake.
(4) Put the pad paper laid by the cake maker into the cake ring, put it into the baking tray, smooth it by hand, and bake it in the oven.
(5) Bake for about 30 minutes, take out the cake after it is completely cooked, cover it on the cake board while it is hot, and use it after cooling.
3. orange sponge cake
Ingredients: 500 grams of eggs, 300 grams of sugar, 5 grams of fine salt, 200 grams of low-gluten flour, 5 grams of baking powder, appropriate amount of skim milk, 50 grams of orange juice and 75 grams of vegetable oil.
Utensils: mixing barrel, mixing basin, sieve, pad paper, cake ring and cake board.
Method:
(1) preheat the oven to 170℃ (or 175℃ fire, 160℃ fire), spread a pad of paper on the baking tray, and then put a cake ring for use.
(2) Divide the eggs into yolk and egg white for later use.
(3) Pour the egg yolk, salt and sugar into a mixing barrel, put them into a blender and stir until they are thick white, then add the low-gluten flour, baking powder, skim milk, fragrant juice and vegetable oil in turn, and stir well.
(4) Put the egg white and the other half of the sugar into another mixing barrel, beat it into soft foam with a blender, mix in the egg yolk mixture, stir it evenly, put it into a spare cake ring, smooth it, and bake it in an oven.
(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.
4, almond sponge cake
Ingredients: 500 grams of eggs, 250 grams of sugar, appropriate amount of skim milk, 240 grams of low-gluten flour, 80 grams of almond flour, and 50 grams of melted butter.
Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.
Method:
(1) preheat the oven to 180℃ (or 180℃ fire, 170℃ fire), spread a pad of paper on the baking tray, and then put a cake ring for use.
(2) Beat the eggs into a mixing barrel, add sugar, and when the eggs turn white with a blender and become thick emulsion, add a proper amount of skim milk, and turn to medium or low speed for a while.
(3) Carefully mix the sieved low-gluten flour and almond flour, and stir it slightly evenly, then add the melted cream, stir it evenly, put it into the spare cake circle and bake it in the oven.
(4) Bake for about 30 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.
5, honey sponge cake
Ingredients: 20g cake emulsified oil, a little warm water, 500g eggs, 250g sugar, 250g low-gluten flour, 5g baking powder, peanut butter 100g, 45g melted butter and a proper amount of skim milk.
Utensils: mixing basin, egg string, mixing barrel, sieve, measuring cup, pad paper, cake ring and cake board.
Method:
(1) Put the cake emulsified oil and warm water into a mixing basin, and stir evenly with an egg tray for later use.
(2) Preheat the oven to 170℃ (or 170℃ when the oven is on fire and 160℃ when the oven is off), spread a pad paper on the baking tray, and then put a cake ring on it for later use.
(3) Pour the emulsified oil into a mixing barrel, beat the eggs and add the white sugar, and put them into a blender to stir until they are completely expanded.
(4) Slowly pour the sieved flour and baking powder into the mixing barrel, and stir it evenly, then add peanut butter, melted butter and skim milk, and stir it evenly.
(5) Put the evenly stirred material into the spare cake ring, smooth the surface, bake in the oven for about 40 minutes, take it out until it is completely cooked, cover it on the cake board while it is hot, and use it after cooling.
Note: Cake emulsified oil, also known as "SP", can accelerate the emulsification of cakes and make them fluffy, which is especially suitable for mass production, but the shrinkage rate of cakes produced is slightly increased. Peanut butter can be made by baking crispy peanuts and adding water.
6.coffee sponge cake
Ingredients: 8 eggs, 3 yolks, 350g sugar, instant coffee 10g, 345g low-gluten flour, melted butter 180g, and a proper amount of skim milk.
Appliances: mixing barrel, sieve, measuring cup, pad paper, cake ring, cake board.
Method:
(1) Preheat the oven to 180℃ (or 185℃ fire, 165℃ fire), spread paper on the baking tray, and then put on the cake ring for later use.
(2) Put the eggs and yolk together in a mixing barrel, add white sugar and instant coffee, and put them in a blender to stir until they are thick paste.
(3) After sieving the low-gluten flour, carefully pour it into a mixing barrel and stir it evenly, then add the melted milk fat and skim milk and stir it evenly.
(4) Put the mixed materials into the spare cake ring, smooth the surface by hand, and bake in the oven.
(5) Bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.
7.strawberry sponge cake
Ingredients: 500g of eggs, 275g of sugar, 4g of refined salt, strawberry jam 100g, 250g of low-gluten flour, 25g of corn starch, 50g of vegetable oil and a proper amount of skim milk.
Utensils: mixing barrel, measuring cup, sieve, pad paper, cake ring and cake board.
Method:
(1) Preheat the oven to 170℃ (or 165℃ fire, 155℃ fire), spread paper on the baking tray, and then put the cake ring away for use.
(2) Put the eggs, white sugar and refined salt into a mixing barrel and put them into a blender to stir until they are completely fluffy. Add strawberry jam and stir lightly at medium speed.
(3) Sieve the low-gluten flour and corn starch together, then slowly add them into the mixing barrel and stir them evenly, then add the vegetable oil and skim milk and stir them evenly.
(4) Put the stirred materials into the spare cake ring, bake in the oven for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after it is completely cooled.
8.cherry sponge cake
Ingredients: sugar cherry120g, eggs 570g, sugar 270g, low-gluten flour 300g, vegetable oil 60g, and skim milk.
Appliances: crusher or kopis, mixing barrel, sieve, measuring cup, pad paper, cake ring, cake board.
Method:
(1) Preheat the oven to 175℃ (or 170℃ fire, 160℃ fire), spread a paper pad on the baking tray, and then put a cake ring on it for use.
(2) Chopping the candied cherries with a pulverizer or a pulverizer for later use.
(3) Put the eggs and sugar together in a mixing barrel and stir them in a blender until they turn white and form a viscous emulsion.
(4) After the flour is sieved, carefully mix it into the mixing barrel, and add the reserved sugar-stained cherry powder, raw vegetable oil and skim milk in turn. After all mixing, put it into the spare cake ring and bake it in the oven.
(5) Bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after it is completely cooled.
9.banana sponge cake
Ingredients: 500g of eggs, 300g of sugar, banana sauce 100g, 50g of raw vegetable oil, 200g of low-gluten flour, corn starch 100g, and a proper amount of skim milk.
Appliances: mixing basin, mixing barrel, measuring cup, sieve, paper pad, cake ring and cake board.
Method:
(1) preheat the oven to 170℃ (or 175℃ fire, 160℃ fire), spread a layer of pad paper on the baking tray, and then put a cake ring on it for use.
(2) Separate the egg white and yolk, and pack them in two stirring pots for later use.
(3) Put the egg yolk and half of the white sugar into a mixing barrel, and put them into a blender to stir until they turn white, forming a thick emulsion. Add banana sauce, vegetable oil, sieved flour, corn starch and skim milk in turn, and keep stirring evenly for later use.
(4) Put the egg white and the other half of the sugar into a stirring barrel, beat them into hard bubbles, mix them with the egg yolk mixture, stir them evenly, put them into a spare cake ring, smooth the surface, and bake them in an oven.
(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board, and use it after thorough cooling.
10, mango sponge cake
Ingredients: 600 grams of eggs, 60 grams of mango sauce, 60 grams of melted milk fat, low-gluten flour 150 grams, appropriate amount of skim milk, and sugar 150 grams.
Appliances: mixing basin, mixing barrel, measuring cup, sieve, paper pad, cake ring and cake board.
Method:
(1) Preheat the oven to 170℃ (or 170℃ fire, 160℃ fire), spread paper on the baking tray, and then put on the cake ring for later use.
(2) Separate the yolk from the egg white, and put them into two mixing pots for later use.
(3) Put the egg yolk into a mixing barrel, stir it in a blender until it turns white, add mango sauce and melted cream, continue to stir evenly, then add low-gluten flour and stir evenly, and finally add a proper amount of skim milk and stir evenly.
(4) Put the egg white and white sugar into another mixing barrel, and when they are whipped into soft foam, add the egg yolk mixture, mix well, put it into the spare cake ring, and bake it in the oven.
(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board, and use it after it is completely cooled.
1 angel cake
Materials:
6 egg whites, tartar powder 1 tsp, sugar 1 20g, milk 1/4 cups, a few drops of vanilla extract, 90g of low-gluten flour, and 0//4 tsp of salt.
Exercise:
1. Put the egg white and tartar powder in a steel basin, and don't touch any oil, water or egg yolk (otherwise it won't get fat).
2. Beat the egg whites with an egg beater for 1 min and then add sugar to continue beating.
3. Beat for 6~7 minutes until wet foaming (that is, the egg beater picks up the protein tip and droops), and it is not necessary to foam hard like a sponge cake.
4. Remove the blender, add milk and vanilla extract, and gently stir evenly with a rubber spatula.
5. Sieve in flour and salt, stir well, stir well, don't stir too much.
6. Pour the batter into a 9-inch hollow circular model and smooth the surface.
7. Bake in the oven 190℃ for 25 minutes. If the surface is cracked and slightly burnt, it will be cooked as soon as it is sexual.
8. Cut around the model with a knife, turn it over and throw it hard, and the cake will fall out. Angel cake is hard and won't break.
2 "Cream Strawberry Cake"
Basic materials
Vessel: baking tray (12x25cm) 1.
Materials:
2 eggs (scattered), sugar 35g, vanilla extract a few drops, fresh milk 1-2 tablespoons, low-gluten flour 25g, corn flour 25g, baking soda powder 1/4 teaspoons, whipped cream material, fresh cheese 250g, whipped cream 1/2 cups, sugar 30g, vanilla.
Exercise:
1) spread baking paper on the baking tray, and then put it in the oven to preheat it to 18 degrees.
2) Sift 25g of low-gluten flour, 20g of corn flour and 1/4 spoonfuls of baking soda respectively and stir them evenly for later use.
3) Dehydrating the fresh cheese in the fresh cream material to about180g. ..
4) Pour the egg yolk and sugar into a clean steel basin and heat it with warm water until it becomes sticky.
5) Add the fresh milk and the material A treated in step 2, and stir thoroughly and evenly. Pour into a baking tray and bake at 180 degrees 12 minutes.
6) Take the cake out of the baking tray after cooling.
7) Use ice water to cool the whipped cream. After that, divide the sugar into 8-9 equal parts, add it slowly and stir well. Finally, add vanilla extract and stir well.
8) Remove the pedicels from the washed strawberries, leaving only 2-3 strawberries for decoration.
9) Evenly spread the whipped cream processed in step 7 on the cake, and spread strawberries on it.
10) put it in the refrigerator for 20-30 minutes, and decorate the cake surface with the remaining whipped cream. Spread strawberries and mint leaves, and then put them in the refrigerator for 20-30 minutes.
note:
Sponge cake uses non-stick corn flour in addition to egg yolk. Replacing high-calorie whipped cream with fresh cheese with high nutritional value can reduce calories. Coupled with strawberries rich in vitamin C, this dessert can be said to be both beautiful and nutritious.
3 "Formula Name Tomato Cake
Basic characteristics: invigorating stomach and nourishing blood
Basic materials:
3 eggs, 50 grams of minced meat, 20 grams of fried peanuts with dried seaweed, 2 tomatoes, 20 grams of peanut oil, chopped green onion 10 grams, Jiang Mo, a little salt, monosodium glutamate and cooking wine.
Method:
1, eggs into the bowl, beat well;
2. Chop dried shrimps and peanuts into powder, put them in a bowl, add minced meat, egg liquid, Jiang Mo, chopped green onion, refined salt, monosodium glutamate and cooking wine, and stir well;
3. Put peanut oil into a wok, pour in the mixed egg liquid, simmer for 15 minutes, take it out, let it cool, and cut it into patterns;
4. Cut the tomatoes into large pieces, put them around the plate, and cut the cake in the middle of the plate.
Efficacy: invigorating stomach and nourishing blood.
Usage: Take with meals.
Application: Suitable for patients with weakness of spleen and stomach, loss of appetite and anemia.
4 "Zhejiang Orange Cake"
It has a cake-like soft texture and attractive colors.
raw material
material
6 pieces of chocolate pie, 250g of orange juice, 60g of egg yolk, 50g of fine sugar, 5 pieces of gelatin tablets, 250g of animal whipped cream and 4 strawberries.
manufacturing process
Exercise:
1. Soak the gelatin tablets in cold water and cut two pieces of chocolate pie into small pieces for later use.
2. First filter the egg yolk, then add orange juice and fine sugar, and boil it in water to about 80 degrees, that is, add drained gelatin tablets to melt and mix well.
3. Beat the above materials into ice water until they are sticky, beat the light cream to 6 minutes, and stir well together.
4. Put the chocolate pie under the cake point model, add the filling to half the height, then add the chocolate pie cut into small pieces into the filling until it is filled, and all the materials are prepared in order.
5. Freeze for 2 hours until it is completely solidified, brush a layer of pectin (or not) after demoulding, and then decorate with strawberries.
5 "Zhejiang Cuisine Hometown Cheesecake"
raw material
Stuffing: flour 225g, baking powder 10g, sugar 50g, butter 150g and water 75g.
Fillers: 500g of whey cheese, 0/00g of sherry cream/kloc-,0/25g of sugar/kloc-,50g of flour, 35g of thick cream, 300ml of sour cream, 6 egg yolks and 6 egg whites.
manufacturing process
Filled skin:
1. Mix flour, baking powder and sugar, then add water and butter for molding, cover with impermeable paper, and cool 1 hour.
2. Preheat the furnace to 180℃.
3. Grease the two sides and bottom of the 23cm mold and paste the filler.
4. Put it on a low rack, bake for 8- 10 minutes at medium and low heat, and let it cool.
Filler:
1. Mix and stir all materials except egg whites until they are soft.
2. Stir the protein until it forms, and then add the mixture 1.
3. Pour in the stuffing skin, put it on a low rack, and bake for 30-40 minutes on medium-low heat. 4. Cool for 1-2 hours and decorate the dining table with frosting.
6 "honey cake"
Materials required:
Eight eggs, sugar 180g, honey14 cup, low-gluten flour 200g, salt14 tsp, salad oil 2 tsp.
Practice steps:
1. Preheat the oven to 175℃.
2. When baking, put it under the oven for about 50 minutes.
3. After the eggs and sugar are heated in water, beat them with electric egg beater for about 3 minutes, instead of beating them like ordinary sponge cakes.
4. Add honey and stir for 5 minutes until it thickens.
5. Sieve the flour and salt, and you are not afraid of stirring with a straight whisk, so you can rest assured that the stirring is thorough and even.
6. scrape the batter into the model, and the surface should be flat.
7. Pick up the model, drop it a few times, shake off the bubbles and bake.
8. Ok, take it out and buckle it upside down on the shelf, tear off the lining paper, cool it and slice it.
Remarks:
If your oven can't hold the 9.5x 1 1.5 inch square model, you can use the 7.5x9.5 inch square model, and multiply the material weight by 2/3 (the whole egg weight is 5, plus 1 yolk).
7 "raisin sponge"
Materials required:
4 eggs, fine sugar 120g, low-gluten flour 120g, salt 1/4 teaspoons, 2 tablespoons salad oil, 2 tablespoons milk, and a proper amount of raisins.
Practice steps:
1. Preheat the oven to 2 10℃.
2. Bake in the middle of the oven for 20 minutes. Just like the basic whole egg sponge cake. Finally, add raisins and scoop them into the model.
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After all, these are more troublesome and need special tools. If you have an oven, use the following method, which is very convenient and simple!
Ingredients: 5 eggs, 4 tablespoons sugar, 3 tablespoons salad oil, flour 150G,
1.5 Separate the egg white from the yolk, and then beat the egg white into cream with an eggbeater.
2. Egg yolk +4 tablespoons sugar +3 tablespoons salad oil and mix well.
3. Flour is about 150G. Sift and put into 2 bowls, then stir with an egg beater. This time, it won't take long, just call it even.
4. Put the cream protein into 3 bowls twice and stir well. Preheat the oven.
5. Pour 4 into the cake mold and bake in the oven 190C for 20 minutes.
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No oven and cake mold? it doesn't matter
We use electric cookers to make cakes.
Ingredients: flour 1 10g, sugar 1 10g (refined granulated sugar, Taikoo brand), 5 eggs (fresh), some butter (the more fragrant, it should be packed in a brightly colored paper box and cut by more than one third), and 50 or 60g of milk.
1, sift the flour three or four times.
2. Separate the yolk and albumen of the egg.
3, put a little salt in the egg white (help hair)
4. Beat the egg white until the egg white basin is inverted, and the egg white will not flow down.
5. Take two-thirds of the sugar and put it in three times in the process of beating the egg white.
6. Pour the remaining one-third of the sugar into the egg yolk, and fully stir with the egg yolk until the color of the egg yolk becomes lighter.
7. Add butter and milk to the egg yolk paste and mix well.
8. Slowly put the sieved flour into the egg custard (it can be put in several times), or fully stir it.
9. Now, pour the beaten egg whites into the batter, and be sure to mix them evenly.
10, preheat the rice cooker a little, butter it, and pour the batter in.
1 1. Cover and press to cook.
12, soon (more than 20 minutes), you will jump to the heat preservation file, leave it alone, keep it for one and a half hours, then press the cooking button, jump to the heat preservation file, and keep it for another one and a half hours, which is almost the same. If you are not sure, open the lid and have a look.