Yes, there is no problem at all. When I first learned baking technology, I bought a machine oven to play with, but I didn't buy low-gluten flour, so I made cakes with special flour (ordinary flour) at home.

formula

4 eggs (egg white and yolk should be completely separated, especially the egg white should not have any yolk)

Protein paste part

70 grams of fine sugar

3 grams of salt

Egg yolk batter part

80 grams of low-gluten flour

Soybean oil 40g

40 grams of milk (water)

Fine sugar10g

This is a basic formula, in which * (water+oil): flour: fine sugar = 1: 1: 1.

Can ordinary flour make cakes?

Flour is generally divided into three types: high gluten flour, medium gluten flour and low gluten flour (low gluten flour is suitable for making cakes). Various uses of flour: 1. High gluten flour, also known as strong gluten flour, has a high content of protein and gluten. Protein content 12%- 15%, and wet gluten value above 35%. The best gluten flour is spring wheat flour made in Canada. High gluten flour is suitable for bread, cakes and puffs. 2. Low-gluten flour Low-gluten flour, also known as weak-gluten flour, has low protein and gluten content. Protein content is 7%-9%, and wet gluten value is below 25%. Weak powder from Britain, France and Germany all belong to this category. Low gluten flour is suitable for making cakes, sweet cakes and biscuits. 3. Medium gluten flour Medium gluten flour is a kind of flour between high gluten flour and low gluten flour. Protein content is 9%- 1 1%, and wet gluten value is 25%-35%. Common flours such as winter wheat flour produced in the United States and Australia, and standard flour produced in China all belong to this kind of flour. Medium gluten flour is used to make heavy fruit cakes and meat pies. This is the most primitive flour, and now it is mixed with other materials. For example, there is a kind of bread flour that makes cakes directly, which tastes good, but I have used it but the effect is not good.

What's the difference between cake flour and ordinary flour?

Low-gluten flour for cakes-used to make all kinds of cakes, biscuits and cakes-is often used in steamed bread, steamed buns, jiaozi and pancakes. The flour that is not specially marked in general recipes is this kind of high-gluten flour-the low-gluten flour used to make bread is one kind of flour. The classification of high gluten flour and low gluten flour is related to the content of protein in flour. The protein content of high gluten flour is above 10%, and the protein content of low gluten flour is 6.5~8.5%. The content of protein near wheat husk is higher than that near the center, and the content of protein in hard wheat is high, which is generally used to produce high-gluten flour. Soft wheat is used to produce low-gluten flour. Sponge cake uses low-gluten flour, and fat cake uses medium-gluten flour. Because low-gluten flour has no gluten, the cakes made are particularly soft, loose and flat. The structure of oil cake itself is looser than sponge cake, and the structure of cake is further strengthened by using medium gluten powder. So as to become more compact and not loose. Raw flour is corn flour or water chestnut powder, which is usually used for cooking.

Can ordinary flour make cakes?

condiments

60 grams of flour

25 grams of corn starch

Methods/steps

1

Get all the necessary materials ready.

2

Separate the egg whites and egg yolks into a waterless basin.

three

Beat the egg whites with an egg beater, and add 20 grams of sugar when the fish is in the eye socket.

four

Beat until the protein turns white and add 20 grams of sugar.

five

Add 20 grams of sugar when it is textured.

six

Beat the egg whites until they are solid, lift the eggbeater into an upright tip, and then send it away and put it in the refrigerator for refrigeration.

Add 30 grams of sugar to the egg yolk and stir well.

Add milk and corn oil and stir well.

Mix flour and corn starch, sieve and put into egg yolk liquid.

Mix all the ingredients well.

Take 1/3 protein and put it into the egg yolk, and stir it up and down evenly.

Put the egg yolk into 2/3 egg white and stir it up and down.

Put the evenly stirred cake liquid into the cake mold and shake it on the table a few times to make big bubbles.

Put it in the bottom of the preheated oven 170 degrees, 1 hour.

Put the baking tray on the upper floor after coloring halfway.

Buckle it upside down on the grill after it comes out of the oven.

17

After cooling, demoulding.

Experience from Baidu

What flour should be used to make cakes?

Low-gluten flour is used to make cakes and biscuits, which can ensure the crisp taste. Bread is made of high-gluten flour, which is one of the keys to fine texture and large bulkiness of bread. I'll tell you another way: grab a handful of flour, knead it into pieces with your hands, and loosen your hands. If the flour is released immediately, it proves that the gluten is high. If it is still a lump, it means that the gluten is very low ~ ~ ~

Can ordinary flour make cakes?

Qifeng cake recipe? Mid-range Qifeng cake formula: egg yolk part: egg yolk 250g low-gluten flour 500g water 325g baking powder 10g sugar 350g salad oil 250g refined salt 5g protein part: protein 500g sugar 300g Tata powder 5g senior Qifeng cake formula: egg yolk part: egg yolk 500g low-gluten flour 500g water 300g sugar 150g salad. Baking powder 1 0g refined salt10g protein part: protein1000g sugar 500g tata powder10g production method:1. Put the egg yolk and white sugar into a stainless steel basin, beat with an egg beater until the white sugar is dissolved, and then add salad oil and water in several times and stir well. ...

How to make a cake with a rice cooker? Is it okay to use ordinary flour?

The first prescription

Ingredients:150g flour,150g sugar,100g butter, 50ml milk and 3 eggs.

Separate the egg white from the egg yolk, and add sugar to the egg white (two thirds of the total sugar) at one time, but I add it in three times and stir it evenly in the same direction. Just beat the egg white into white foam and don't flow out. The cake is not good because the egg whites are not beaten enough. It is recommended to use an eggbeater!

Add sugar and milk to the egg yolk and stir well, then add melted butter and stir well.

Put the flour into the yolk paste, because there is less yolk paste, so I added it several times.

Add the flour and egg yolk paste prepared above to the egg white and stir well. Preheat the rice cooker and coat it with oil (I saved a little coating from the melted butter). Pour the cake liquid into the pot and press the cooking button. In less than 5 minutes, it will jump to the heat preservation file, let it keep warm for half an hour, then press the cooking button and jump to the heat preservation file.

The second prescription

Rice cookers 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.

Can ordinary flour make cakes?

Yes, but if the prescription says to use cake flour, you can add some corn starch to reduce the gluten of ordinary flour.

For example, to use 100G flour, take out 10G flour and replace it with corn starch. The cake made in that way will be very soft.

Can you make cakes with ordinary flour?

Yes, cakes are usually made of low-gluten flour, low-gluten. You can add about 10% corn starch to ordinary flour, and the cake will taste smoother.

How to make cakes with flour

Methods/steps

Materials:

1 3 eggs

75g ordinary flour+15g corn starch (the mixing effect of low-gluten flour in this ratio is the same).

60-80ml milk (hehe, more is better than less)

4 90 grams of sugar (I think it is a little too sweet, generally add about 50 grams, according to personal taste, see for yourself)

5 salt practical oil is getting less and less.

Utensils: clean and waterless bowl beater (if you hit the wire by hand, you really can't use three chopsticks. I'm exhausted in less than two)

A large spoon (not deep but shallow) for rice cookers.

Steps:

1 Separate egg whites from egg yolks, and put them in two clean containers without water.

* Especially in the container containing egg white, there must be no water. Pay attention to it when separating, and you can't mix egg yolk at all.

2. Beat the egg yolk evenly first, then add sugar, milk and a little cooking oil in turn until emulsified.

* Egg yolk should be beaten well, and it is best to have an egg beater, that is, when the steel wire is bent out, it should be beaten into the shape of a sand hammer by hand. If you use chopsticks, it will be very tired to beat the egg white at the back. Then, add sugar milk in turn and continue beating. At this time, the bubble will rise.

* A small amount of cooking oil with 3 or 5 drops is enough.

* It sounds scary to beat the emulsion, but in fact, there is no oil star on the surface of the egg yolk liquid (hehe, easy to beat, not tired)

3. Mix 75g flour and 15g corn starch, then add them into the egg yolk liquid beaten in step 2, and stir well.

* Maybe a mother asked, what if there is no nickname in the kitchen? Hehe, I don't have it at home either. I used the baby's milk powder spoon. The capacity of milk powder is 1 spoon 5g. I think the noodles are almost the same, just a spoonful of 5g. Let's measure it like this.

* Corn starch is available in supermarkets. It's more cost-effective to buy this than to buy low-gluten bread, and we don't have time to bake bread or try bread. It's a waste to buy so many low-gluten bread.

* Stir well without pimples. The mixed batter should be thin. If it is thick, it must be a big cake, not a cake. If some mothers find that the batter is too thick, they can add some milk to remedy it.

Prepare the rice cooker first and brush it with oil.

* Prepare the pot first to save time and reduce defoaming in protein. The cake made in this way will be very soft.

* Preheat the protein before mixing it with the egg mixture.

Beat the egg whites until they are hard and frothy (add a little salt when beating, just a little bit is enough. Slap them quickly in the same direction)

* This is the most critical step. Whether the cake is ready depends on this step. Rigid foaming means that the protein 1 can stand. It is also possible to insert a blender or chopsticks into the protein. When the container is turned upside down, protein will not flow or fall.

I did this step 10- 15 minutes, using a wire eggbeater.

Pour the beaten egg liquid in step 3 into the beaten egg white for 2-3 times, and quickly and gently stir it up and down with a spoon.

* It's egg white and egg liquid, don't turn it upside down.

* Be sure to stir up and down, and don't beat the eggs in the same direction.

* * Be sure to mix well until you can't see a lock of yellow egg liquid. Let the egg mixture and egg white mix thoroughly. Otherwise, the egg liquid that is not mixed with the egg white will become a cake! Never ignore this point.

The last step: Step 6 Pour the stirred cake paste into the preheated rice cooker, cover it and wait for the cake to come out.

* Press the cooking button and jump for 20 minutes, then press the button and jump for 20 minutes, and you can cook.

Hehe, I wrote a little too much, which seems to be very troublesome. It's actually quite simple. I was mainly afraid that my parents would make another big cake, so I wrote everything I could think of. Now it takes about 1 hour from preparing materials and utensils to making cakes. I like the cake I made very much. When I take him to Kangaroo, I will take my cake as an occasional snack.

If you make a successful cake according to this method, don't forget to reply to a post.

Delicious tip: 1 You can add some cooked sesame seeds or walnut raisins. I think it is more nutritious and healthier than butter.

I tried orange juice instead of milk, and it was delicious. It has the sweetness of oranges.

Parents can use their brains to see if they can make some other flavors. ....