/html/2005/11/03/healthhtml 20051031926-1.html red net-health channel-nine ways to make cakes.

Angel Mi Dou cake

Ingredients: protein 200g, sugar 75g, milk 65g, honey red beans100g, a little lemon juice, salad oil 38g, low flour 80g.

1. Mix milk with lemon juice and salad oil, add low flour and mix well.

2. After stirring the protein, add sugar and stir until it bubbles completely. Add the batter and stir well.

Spread honey red beans on the bottom of the mill, mold and bake at 200 degrees 15 minutes. This snack is very simple.

Elekaka

Ingredients: butter or vegetable butter 80g sugar 75g egg 1 flour150g apple (medium size) 3-4 cake powders 2 teaspoons cinnamon powder 2 teaspoons.

Exercise:

1. Cut the butter into small pieces, add the white sugar and mix well, then add the broken eggs and mix well to form a uniform oil egg syrup.

2. Mix flour and cake baking powder evenly, add oil and egg syrup, and knead into dough with your fingers. Be careful not to stir hard.

3. Wash, peel, core and cut the apple into small pieces.

4. Take a circular baking tray with a diameter of 20 cm, and spread a layer of baking paper or oil inside to prevent sticking. Spread half of the dough at the bottom of the box and put a layer of apple slices on it. Then roll the other half of the dough into the same disk, cover it and press the periphery tightly. Sprinkle cinnamon on the surface.

5. Preheat the oven to 200℃, put the baking box in the middle layer and bake for about 30 minutes to make the cake. You can eat it hot or cold.

Lemon cake

Sandwich stuffing ingredients: 2 eggs, 3 tbsps of sugar, 1.5 tbsps of flour, 300ml of milk, 1 tbsps of soft sugar and 300g of fruit.

Exercise:

1, the bottom of the cake is the same as the lemon sandwich cake.

2. Beat the eggs into powder, put them in a thick pot with sugar, starch and milk, heat them with mild fire, and keep stirring until they become thick sandwich sauce. Leave the fire and let it cool for use.

3. Peel and core the fruit and cut it into thin slices.

After the cake is baked, take it out to cool, cut it into two pieces from the horizontal piece in the middle, put a layer of sandwich sauce on the negative, and finally cover it with another cake. Sprinkle sugar on the surface of the cake before eating.

Chocolate cake

Ingredients: sugar 150g, 2 eggs, flour 150g, cocoa powder 25g (about 3 tablespoons), cake baking powder 1 teaspoon, milk 100ml, dried tangerine peel 1, butter or vegetable butter/kloc-0.

Exercise:

1, break the eggs, add sugar and beat into foamed egg syrup.

Rub the orange peel into thin pieces, mix with flour, cocoa powder and cake baking powder, add milk and cake paste and stir to form dough.

3. Cut the butter into small pieces, soften it and gently stir it into the mud.

4. Take a rectangular baking tray with a volume of about 1.5 liter, coat it with oil to prevent adhesion, and put it into the dough to flatten it.

5. Preheat the oven to 175℃ and bake in the oven for 60 minutes.

Banana cake

Composition: 1. 90g of red dragon butter, 2 pieces. Sugar powder 100g, 3. Eggs 100g, 4. Low gluten flour 140g, 5. 7g baking powder, 6 pieces. Cream 20g, 7. 80g fresh banana (peeled).

production process

1. Beat butter and powdered sugar until slightly stirred.

2. Add all the eggs and mix well.

3. Finally, add low-gluten flour, baking powder, whipped cream and bananas and mix well.

4. The oven temperature is raised to 180℃ and lowered to 160℃, and it is baked for about 18 to 20 minutes.

Banana chocolate cake

2 bananas, 200g chocolate, butter 1 00g, 2 eggs, 60g sugar, 50g rum 1 spoon, 50g flour, baking powder1teaspoon and a proper amount of salt.

Exercise:

Spread a little butter and sprinkle a little flour on the square mold. Preheat the oven to 180℃.

Peel the banana and crush it with a spoon.

Chopped chocolate and butter, stirred in insulated water.

Stir eggs, salt and sugar evenly, then add them into (3) and stir evenly.

Add banana puree and rum into (4) and stir well. Pour in flour and baking powder. Beat with an eggbeater until it bubbles.

Pour into the mold, scrape the surface and bake for 30 minutes. Take out and cut into pieces.

Cheese cake

Ingredients: 540g of cream cheese, 0/20g of chestnut powder/kloc-,30g of tartar powder, 2 teaspoons of lemon juice, 5 egg whites, 6 egg yolks, 300g of sugar, 60g of flour, 360g of fresh milk and 0/50g of cream/kloc-.

Exercise:

1. Stew the cheese until it dissolves (you can add a little fresh milk to help it dissolve quickly), then pour in the egg yolk and mix well;

2. Mix the remaining fresh milk and cream together, then slowly pour into the cheese yolk and stir well;

3. Slowly sift the flour and chestnut powder into the cheese yolk, and finally add lemon juice;

4. Add the protein into another powder and stir until it bubbles, then slowly add sugar and continue stirring until the protein becomes hard;

5. Prepare a 7-inch basin, put a little oil on the bottom of the basin (it is easy to take out the cake after baking), and surround the edge of the plate with paper (the paper should also be coated with oil, preferably butter paper);

6. Pour all the mixture into the basin, put it into the oven that has been preheated for 15 minutes, and bake for 40 to 50 minutes.

Sugar-free cake

Ingredients: low-gluten flour 1000G, liquid maltitol 1000g, egg 1000g, aspartame 5g, pumpkin powder 100g, cake oil 40g, clear water 400g, and water 5g.

Processing technology: 1. Beating slurry: put eggs, liquid maltitol, aspartame and water into a beater, stir at medium speed, and then add cake oil. After the cake oil is dissolved, add a little water to the paste, and slowly add the water in several times, and stir at high speed to increase the volume of the egg liquid to 2-3 times.

2. Paste mixing: After the egg liquid is beaten, slow down the speed of the eggbeater, pour in flour and pumpkin powder and mix well to avoid too long time, so as not to make the egg paste stiff.

3. Mold filling: paste the eggs into the mold, and the filling modulus accounts for 2/3 of the mold volume.

4. Baking: put the baking tray in the oven and bake it at 220℃ with a primer. When the cake swells, put the top fire 2 10℃, turn off the bottom fire, and take it out when the surface is golden yellow.

5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.

6. demoulding: cooling and packaging after demoulding to obtain the finished product.

Salted cake

Ingredients: * 6 thin minced meat * 4 tablespoons red onion (sliced) * 5 eggs * 3/2 cups of low-gluten flour * 3/2 cups of fine sugar * 65438 cellophane +0 sheets.

Seasoning: * a little salt and monosodium glutamate * 1 tablespoon soy sauce.

Exercise:

1. Slice onion, stir-fry until golden brown, add minced meat and stir-fry, add seasoning and mix well to get stuffing.

2. Beat the eggs and sugar until they are milky white (about 20 minutes), then sift in the flour and stir well to form a batter.

3. Spread cellophane on the steamer, pour in half of the batter, steam for 8 minutes on medium heat, sprinkle with stuffing, pour in the remaining batter, and steam for 8 minutes. Try to poke it with a utensil before taking it out, and don't touch the raw materials when taking it out.

/user 1/ 10 17 1/Archives/2005/352762。 A new method of SHtml vanilla Qifeng cake-food log, with detailed illustrations

How to make a rum cake ring-

Ingredients: 1 tablespoon dry yeast (or 15g fresh yeast) 90ml warm water 300g flour 4 eggs 1 teaspoon salt 30g fine sugar 150g.

Light butter (excluding baking tray) 125g fresh berry (such as raspberry, strawberry and blackcurrant) syrup 1 lemon 250g fine sugar 500ml water.

125ml black rum, Chatini cream, 375ml high-fat cream, 60g fine sugar (increase as appropriate) 1.5 teaspoon of Younina sesame oil.

Ingredients: 1 tablespoon dry yeast (or 15g fresh yeast) 90ml warm water 300g flour 4 eggs 1 teaspoon salt 30g fine sugar 150g.

Light butter (excluding baking tray) 125g fresh berry (such as raspberry, strawberry and blackcurrant) syrup 1 lemon 250g fine sugar 500ml water.

125ml black rum, Chatini cream, 375ml high-fat cream, 60g fine sugar (increase as appropriate) 1.5 teaspoon of Younina sesame oil.

Exercise:

A. preparing yeast dough

1. Dissolve the yeast in a small bowl of 1 warm water for about 5 minutes.

2. Sieve the flour into a glass bowl, open a nest in the middle, and add eggs, salt, sugar and yeast liquid.

3. Hold the edge of the bowl with one hand and the materials in the The Mixing Bowl with the other hand, then gradually stir the surrounding flour and knead it into a soft and smooth dough.

4. Put the bowl aside, shovel the dough, keep shoveling with your fingers, and repeat several times until the dough is tough, about 5 minutes.

5. Cover it with a wet cloth for about 45 ~ 60 minutes, put it in a warm place and let the yeast dough ferment to twice its original volume.

6. Knead the noodles and expel the air. In another small bowl of 1, beat the light yellow oil with a wooden spoon until creamy and add it to the dough.

B, setting and baking

1. Preheat the oven to 200℃ (gas stove 6℃). Brush the baking tray with butter, freeze it for 10 minutes, take it out and brush it with butter.

Experience: Brush the butter twice on the baking tray, which can easily bake the cake into golden yellow and prevent the cake from sticking to the tray.

2. Spoon the dough into the baking tray, accounting for 1/3 volume.

3. Cover the glass bowl and let the dough continue to rise to the top of the plate for about 35 ~ 40 minutes.

4. Bake the fermented dough for about 30-35 minutes until it is golden yellow, take it out, let it cool for 5 minutes, loosen the edge of the cake with a knife, put it on a wire rack (with a dish partition below), and let it cool to a slight temperature.

C. Boil the syrup for the cake to absorb.

1. Peel the lemon with a grinder, cut it in half, and juice it for later use. Add sugar to water and bring to a boil. Add lemon peel and simmer for 5 minutes.

2. After the flameout, add lemon juice and 1/2 black rum.

3. Pour the syrup on the cake with a spoon (the syrup flowing into the plate can be reused) until the syrup is completely absorbed, the volume is large, and it is cooled.

Prepare cream and fruit

1. Pour the cream into a freezing bowl, stir until soft and thick, add sugar and vanilla oil, stir until thick, and then freeze for later use. Wash all kinds of berries.

2. Put the cake on the plate, pour the remaining rum and put cream in the center of the cake.

Lesson: Wait until the cake is cold before adding cream.

Serve: You can decorate with all kinds of berries.

Mushroom cake

Ingredients: sugar, egg white, cocoa powder, salad oil, butter.

Seasoning: sugar: protein = 2: 1, cake embryo: chocolate: butter = 4: 5: 1.

Exercise:

1 modulation protein Lentinus edodes: sugar: protein = 2: 1. While adding sugar, stir the egg whites until they are fine. Put mushrooms on a baking tray lined with white paper and sprinkled with a little flour with a toothless flower head of about 1cm, and sprinkle a little cocoa powder on the surface. Baking temperature 120℃ for about 40 minutes.

Preparation of chocolate cream: mix cocoa powder with salad oil and add butter (the thickness depends on the need).

3 use S.P sponge cake embryo, peel and cut into three layers, embed chocolate cream in the middle, scrape chocolate cream on the top and vertical sides, scrape a small circle of white oil in the middle, and decorate with mushrooms.

Glass cake

Materials:

Milk, egg yolk, sugar, corn starch, butter, agar and custard powder.

Seasoning:

Huang Qilin milk: yolk: sugar: corn starch: butter: agar: custard powder = 6: 3: 2: 1: 0.5: 0.04: 0.02.

Cake embryo: cream cream: transparent agar =2:5:3.

How to do it:

(1) Stir egg yolk with sugar, add corn starch and custard powder, stir well, and pour into hot milk and agar solution (water: agar = 5: 3: 0. 1). Heat it to a paste on the fire and use it while it is hot.

(2) Wash the cake embryo circle with the required size, enclose it with cellophane, embed a layer of S.P sponge cake embryo, pour in hot milk cream, and install a diamond net. Then, water: agar: sugar = 4: 0. 1: 1, boil the transparent liquid until it is slightly cool and pour it on the surface.

(3) demoulding after curing and decorating with fruits.

Black Forest Cake

Ingredients: whole egg 850g, sugar 540g, emulsifier 30g, fresh milk120g, low-gluten flour 294g, cocoa powder147g, liquid milk oil 80g, fresh animal oil 500g, black cherry in wine and cherry liqueur 50g.

working methods

1. Beat the egg whites together until 9 o'clock and distribute them. Hold them with your fingers until they become sharp and hard and don't drip.

2. After mixing the emulsifier and fresh milk, add the egg yolk and stir until it looks like foam, then add the protein into the fresh milk solution and stir evenly.

3. Mix and sieve the low-gluten flour and cocoa powder, add them into the evenly stirred egg paste, and stir them evenly by hand or scraper.

4. Add liquid milk oil and stir it evenly to form a batter, then pour it into a baking mold, bake at 170℃ and 180℃ for about 45 minutes, then cool down, bake at 170℃ for another 20 minutes, take it out and cool it, and demould it for later use.

5. Scrape the bitter-sweet chocolate brick into thin chocolate chips with a steel knife for later use.

6. Cut off the uneven part of the cooled cake surface, then cut it into three equal parts, add the same amount of water and cherry wine, carefully brush it on the surface with a small brush, and finally coat it with animal fresh cream.

7. Cut the wine-stained black cherry in half, spread it flat on the whipped cream, then cover it with a layer of chocolate cake, repeat the actions of buttering and spreading the cherry, and then cover it with a layer of chocolate cake. Finally, spread a thin layer of whipped cream evenly on the surface and sprinkle with chocolate chips.

Nagasaki wind honey cake in this field.

★ Ingredients: 8 medium-sized eggs (7 large ones), 300g sugar, 4 tablespoons honey, 50cc hot water (or warm milk).

Mix and dissolve the above seeds for later use.

Model high-gluten flour 200g baking paper (about 20 * 20cm) Rubber scraper bowl portable eggbeater is about 23cm in diameter.

★ Practice

1 Beat the eggs well first, put all the sugar in at one time, beat with a portable egg beater at high speed for about 10 minutes, and move evenly along the edge of the bowl until it bubbles.

2 Add the dissolved honey and stir for 1 ~ 2 minutes.

3. Replace the portable egg beater with medium-speed high-gluten flour, add it in 2-3 times, and stir for 2-3 minutes. At this time, be careful not to blow out big bubbles or leave powder particles.

Stop holding the egg beater, lift the batter with the top, and try to write a Japanese character (の). If you can see this character clearly, it means that the egg is bad. At this time, the test chamber is preheated to 170℃ ~ 180℃.

5 put the batter into the model, and be careful not to touch it around. Use a rubber scraper, called bubble cutting, just like cutting batter vertically, and cut it several times. If bubbles appear, gently stroke them off. This process has to be repeated several times.

The model is placed on the ceiling of the test box, in the middle of the test box. Take it out after about 1, cut it out by the method of 5), and put it into the test box again, and repeat it for about three times. After that, take the test for 8 ~ 10 minutes until the surface is a little burnt.

7 At this time, move the ceiling to the lower section, and set the test chamber at 150℃ ~ 160℃ for about 60 minutes.

8. Take it out after the surface is evenly tested into a strong tea color.

Take away the newsprint model immediately, put it on the test net, and peel off the LV foil paper on the side.

1 Open the cellophane that can wrap the cake and turn the top of the cake down. The tin foil at the bottom is also completely peeled off when it is hot and wrapped in cellophane.

Matcha red bean cake roll

Ingredients: 50g low-gluten flour, 3g baking powder, 0.5 teaspoon of 65438+ matcha powder, 3 eggs, 50g sugar and 200g red bean paste.

★ Practice

1) low-gluten flour, matcha powder and baking powder are sieved three times.

2) Egg separation method: egg yolk and egg white are separated, and the egg yolk is evenly and quickly beaten into a sticky state with half a amount of sugar.

3) Add half a amount of sugar to the egg white in several times and beat until it is hard and frothy (the front end can be lifted to leave a triangle).

4) Put 3) into 2), add the powder bit by bit, and be careful not to mix and foam.

5) Apply release paper on the test paper, pour in the batter, preheat the test box to 180℃, test for about 10 minutes, stick it with a toothpick, if the batter is not sticky, it means that you have passed the test, and then use the lower side of the test paper as the inner side, coat it with red bean paste and roll it up.

A light cheesecake

Formula (a): 4 eggs, sugar 120g, medium flour 120g, 40g cream and a little vanilla oil.

Formula (b): 340g milk, 500g cheese cream, and cream120g.

Formula (c) 7 egg yolks, lemon juice 15 ml, 240 g of milk, 60 g of low flour and 60 g of corn flour.

Formula (D): 7 portions of protein, 220g of sugar and a little tartar powder.

Craft (cake body)

1 egg+sugar → beating → adding vanilla oil and low flour → cutting and stirring evenly.

2 Melt the cream in water, take a little batter and mix well.

3(2) Add (1) and stir evenly (bright) → put in a baking tray → smooth.

4. Baking, preheating temperature 200/200℃, furnace 180/0℃, about 10 min.

5 Cut into oval shapes and spread on the bottom of the baking mold → Sprinkle raisins for later use.

Process (cheese body)

1 milk 1+ cream+cheese cream → heat to 60℃ in water → stir evenly. (Do not exceed 80℃, casein will denature)

2 Egg yolk+lemon juice+milk 2→ Stir well. Mix and sieve the low flour and corn flour → add and stir evenly (no particles).

3(2) Add it into (1) by stages, and gently stir it evenly (thick, don't stir out too many bubbles).

4 Add cherry wine and mix well (keep warm) → filter.

5 protein+tartar powder+sugar → wet foaming protein sugar (about 6~7), the surface will burst if baked too much.

You can add sugar at the beginning, dissolve it slowly → foam quickly in a short time, and gradually make the bubbles thinner and softer)

6(5) Add it into (4) by stages and stir gently (don't mix too much air, stir completely until the color is the same).

7. When the mold is 8 minutes full, put it into the water bath soup for baking (add cold water to the baking tray, height 1cm).

8 baking, preheating at 200/200℃, charging at 200/0℃, and color change temperature 150/ 150℃ for about 60 minutes (or 150/ 150℃ for about 90 minutes).

9. Take out the oven (the edge of the cake shrinks slightly and leaves the mold) → demould immediately.

(Rotate the baking mold to completely separate the cake body from the mold → Cover the mold with iron sheet → Turn it over → Gently pick up the baking mold, cover the cake box → Turn it over and take out the iron sheet)

10 is coated with mirror glue.

Low fat coffee cream cake

Coffee sponge cake material: 4 eggs, 60g flour, 25g skim milk, 80g honey, 25g margarine and 3g instant coffee powder.

Coffee cream material: 20 grams of skim milk, 2 teaspoons of gelatin powder and 2 tablespoons of hot water, that is, instant coffee powder 15 grams, 80 grams of honey and 0/00 grams of cheese.

Coffee cream: Fish gelatin powder is dissolved in hot water, that is, coffee is dissolved in skim milk, other materials are added, mixed evenly, and whipped into cream.

Exercise:

Coffee sponge cake:

1, preheat the oven for 220 degrees;

2. Beat the eggs first, add honey and send them to spare;

3. Dissolve instant coffee in skim milk, sieve flour, stir well, mix with warm melted margarine, stir well, add egg paste, and then send it away;

4. Spread the butter paper on the baking tray first, then slowly pour the flour paste into the baking tray and bake in the preheated oven for 35-40 minutes.

Banana chocolate cake

2 bananas, 200g chocolate, butter 1 00g, 2 eggs, 60g sugar, 50g rum 1 spoon, 50g flour, baking powder1teaspoon and a proper amount of salt.

Exercise:

Spread a little butter and sprinkle a little flour on the square mold. Preheat the oven to 180℃.

Peel bananas and crush them with a spoon.

Chopped chocolate and butter, stirred in insulated water.

Stir eggs, salt and sugar evenly, then add them into (3) and stir evenly.

Add banana puree and rum into (4) and stir well. Pour in flour and baking powder. Beat with an eggbeater until it bubbles.

Pour into the mold, scrape the surface and bake for 30 minutes. Take out and cut into pieces.

Cheese cake

Ingredients: 540g of cream cheese, 0/20g of chestnut powder/kloc-,30g of tartar powder, 2 teaspoons of lemon juice, 5 egg whites, 6 egg yolks, 300g of sugar, 60g of flour, 360g of fresh milk and 0/50g of cream/kloc-.

Exercise:

1. Stew the cheese until it dissolves (you can add a little fresh milk to help it dissolve quickly), then pour in the egg yolk and mix well;

2. Mix the remaining fresh milk and cream together, then slowly pour into the cheese yolk and stir well;

3. Slowly sift the flour and chestnut powder into the cheese yolk, and finally add lemon juice;

4. Add the protein into another powder and stir until it bubbles, then slowly add sugar and continue stirring until the protein becomes hard;

5. Prepare a 7-inch basin, put a little oil on the bottom of the basin (it is easy to take out the cake after baking), and surround the edge of the plate with paper (the paper should also be coated with oil, preferably butter paper);

6. Pour all the mixture into the basin, put it into the oven that has been preheated for 15 minutes, and bake for 40 to 50 minutes.

Sugar-free cake

Ingredients: low-gluten flour 1000G, liquid maltitol 1000g, egg 1000g, aspartame 5g, pumpkin powder 100g, cake oil 40g, clear water 400g, and water 5g.

Operation technology: 1. Beating: Put the eggs, liquid maltitol, aspartame and scooped water into the beater, stir at medium speed, and then add the cake oil. After the cake oil is dissolved, add a little water to the paste, and slowly add the water in several times, and stir at high speed to increase the volume of the egg liquid to 2-3 times.

2. Paste mixing: After the egg liquid is beaten, slow down the speed of the eggbeater, pour in flour and pumpkin powder and mix well to avoid too long time, so as not to make the egg paste stiff.

3. Mold filling: paste the eggs into the mold, and the filling modulus accounts for 2/3 of the mold volume.

4. Baking: put the baking tray in the oven and bake it at 220℃ with a primer. When the cake swells, put the top fire 2 10℃, turn off the bottom fire, and take it out when the surface is golden yellow.

5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.

6. demoulding: cooling and packaging after demoulding to obtain the finished product.

Salted cake

Ingredients: * 6 thin minced meat * 4 tablespoons red onion (sliced) * 5 eggs * 3/2 cups of low-gluten flour * 3/2 cups of fine sugar * 65438 cellophane +0 sheets.

Seasoning: * a little salt and monosodium glutamate * 1 tablespoon soy sauce.

Practice: 1, slice red onion, fry until golden brown, add minced meat and stir fry, add seasoning and mix well, which is the filling.

2. Beat the eggs and sugar until they are milky white (about 20 minutes), then sift in the flour and stir well to form a batter.

3. Spread cellophane on the steamer, pour in half of the batter, steam for 8 minutes on medium heat, sprinkle with stuffing, pour in the remaining batter, and steam for 8 minutes. Try to poke it with a utensil before taking it out, and don't touch the raw materials when taking it out.

Kiwi cheese cake

Ingredients: 4 eggs, 60 grams of flour, 25 grams of degreasing, 80 grams of honey, 25 grams of margarine and a little Winnipeg sesame oil.

working methods

Preheat the oven to 220 degrees.

Beat the eggs and add honey to send them away.

Stir margarine with an egg beater at medium speed until soft, then add milk and sesame oil, and sift in flour and egg paste.

Put the batter into a baking tray covered with butter paper and bake for 40 minutes.

Honey cake

Ingredients: 320g whole egg, 250g fine sugar, 4g salt, 60g honey, 200g low-gluten flour, 6g milk powder and 54g water.

Exercise:

1. Prepare wooden frame (wrapping paper)

2. Sieve the flour for later use

3. Put the whole egg, sugar and salt into a jar and stir until it is wet and frothy (similar to sponge cake).

4. Add (honey+water) and stir well (note: honey should be stirred well)

5 Mix in (flour+milk powder)

6. Pour into the wooden frame for 7-8 minutes, and put 4 layers of white newspaper between the baking tray and the bottom of the wooden frame (to slow down the big bubbles generated by rapid heating).

7 Leave it outside 10 minutes before entering the oven, and gently stir the batter with a rubber scraper before entering the oven.

Bake in the oven 180℃/ 150℃, pull out the baking tray every 1.5 minutes, and gently stir the batter with a rubber scraper to help defoam. This action is repeated about 3 times. If this action is omitted, the cake can still be successful, but there are some big bubbles in the cake. )

After 4.5 minutes, adjust the oven to 200℃/200℃ and bake until the surface is light golden yellow, then cover the upper surface with another baking tray, and finally simmer the cake.

Pudding cake (one layer of pudding, one layer of cake)

Pudding part:

(1) 60g of brown sugar, 60g of brown sugar, 200g of water, 300g of jelly powder 15g(2) milk, 30g of brown sugar and 2 whole eggs.

Length in the material (1), first take 50g of water and jelly powder, and stir until transparent. Pour brown sugar, brown sugar and the rest of the water into the pot and boil it into dark brown syrup. Then pour the jelly powder into the mold and stir it evenly. Pour it into the mold while it is hot, let it cool, and it will be jelly-like.

2. Heat the milk to about 60℃ and mix well with brown sugar. After the sugar is dissolved, let it cool, mix well with the eggs, filter it twice with a sieve and pour it into the concentrated caramel.

* Note: Don't pour the egg liquid before the caramel jelly is solidified, so as to avoid mixing the two.

Cake part:

(a) 2 egg yolks, 50g salad oil, 70g water,100g low-gluten flour and 1/4 teaspoons baking powder.

(b) 2 egg whites and100g fine sugar.

1. Mix and sieve the flour and baking powder in the material (a), then add the liquid material and mix well.

2. Beat the egg whites evenly, add the fine sugar twice, and continue to beat until upright. Pour L/2 egg white into the batter, stir well, then pour 1/2 egg white, stir well quickly, and pour into the baking mold.

3. Preheat the oven to 170℃, put the baking mold on a baking tray filled with water (water is about 1/3 of the height of the baking mold), bake for about 40 minutes, take it out, cool it, refrigerate it, and then demould it in reverse.

Liang Jingjing lemon cake

One and a half cups of flour, one cup of sugar and milk 1/

Cooking method of rice cooker cake

Raw materials:

1 22 flour, preferably low-gluten flour, I used ordinary flour. You'd better sift it with a sieve. It's no use being lazy. The possible consequence is that the noodles are not evenly mixed and there are small pieces in the finished product.

2, baking powder, similar to yeast, only three cents a bag. I bought it, but it didn't work, because it also had the name of a food additive, and the formula was alum, sodium bicarbonate, starch, sweetener and food essence. Personally, I don't approve of this. But it is said that if baking powder is used, the cake will be very fluffy and soft, and the method is simple if you want to use it. Just put two teaspoons of flour and mix well.

There are many choices in butter supermarket, including vegetable butter and pure butter. If pure butter is used, it is said that one component of vegetable butter is not very good for human body. Guangming 125g is about seven or eight yuan. I only use a few drops of peanut oil, one is to reduce the cost, and the other is to avoid getting fat. But everyone knows that cakes with butter will taste better.

4, sugar should be the same as flour, my husband and I don't like sweet, so only put a little less.

5, eggs 3 yolks are divided into two bowls.

6. Milk can be used or not. If using baking powder, it is not recommended.

Exercise:

1, first put a little sugar and half a teaspoon of salt in the egg white, and then beat it with an egg beater. If not, beat with eggs. My family doesn't even have eggs, but I beat them with three chopsticks. Beat for a while and add some sugar to keep beating. The best result is that the egg white is as white as cream and as thick. Even if the basin is turned upside down, the egg white will not drip down. Some people say to play for an hour, but my husband and I only played for ten minutes to achieve the effect. Both salt and sugar help to send protein, which is very important and directly related to the cake.

2. Add the right amount of sugar to the egg yolk, stir well, and pour in the sieved flour. This is more difficult, because there are few egg yolks and it is very dry after adding flour. It must be stirred well. I just pour in some beaten protein before fully mixing. If baking powder is used, milk can be added to the flour and stirred. If butter is used, you can add two-thirds of melted butter to the egg yolk.

Wipe the bottom of the rice cooker with the remaining butter. I use peanut oil to prevent the pan from sticking. It is recommended to use less. There must be no oil residue in the pot unless you are willing to eat oil in winter. Then preheat the rice cooker about ten minutes in advance.

4. Pour the beaten egg white into the egg yolk powder quickly, then stir it evenly quickly, then pour it into the hot rice cooker, and then smooth the bubbles on the egg liquid with a spoon, otherwise the finished product will be unsightly with small bubbles.

5. Press the cooking button of the rice cooker. Each rice cooker will determine the travel time according to the amount of raw materials and the size of the pot. My pot is very small. The raw materials are100g flour and three eggs. The trip only took two minutes. Don't move at this time. Keep the temperature for more than ten minutes before opening it, and the delicious cake will be freshly baked. If you use a lot of raw materials and the pot is big, you can press the cooking button again, but it is easy to paste the bottom. I suggest you try a small amount first.