Cake making process

1. Cocoa sponge cake

Ingredients: 600g eggs, 300g sugar, 290g cake flour, 30g cocoa powder, 100g butter oil , appropriate amount of skim milk.

Utensils: mixing barrel, sieve, small pot, paper pad, cake ring, baking pan, cake board.

Preparation method:

(1) Preheat the oven to 180℃ (or 180℃ for upper heat and 165℃ for lower heat) and set aside.

(2) Crack the eggs into a mixing barrel, add sugar, and beat with a mixer until it turns white and becomes thick and creamy.

(3) Sift the low-gluten flour and cocoa powder through a sieve, pour them gently into a mixing barrel, add the melted and cooled butter oil and skimmed milk, and mix evenly into a cake paste.

(4) Put the cake dough into the cake ring lined with paper, place it in the cake ring on the baking tray, smooth it out with your hands, 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 use it after cooling.

2. Vanilla sponge cake

Ingredients: 630g eggs, 310g sugar, 5g vanillin or vanilla powder, 310g cake flour, 100g lettuce oil, appropriate amount of skimmed evaporated milk.

Utensils: mixing bucket, sieve, paper pad, cake ring, cake board.

Preparation method:

(1) Preheat the oven to 180℃ (or 180℃ for upper heat and 165℃ for lower heat) and set aside.

(2) Crack the eggs into a mixing barrel, add sugar and vanillin or vanilla powder, beat on the mixer until thick and white.

(3) Gently stir the sifted flour into the mixing barrel, mix evenly, then add the lettuce oil and skimmed evaporated milk, and continue to mix until it becomes a cake paste.

(4) Put the cake dough into the cake ring lined with paper and place it on the baking tray, smooth it out with your hands, 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 use it after cooling.

3. Orange sponge cake

Ingredients: 500g eggs, 300g sugar, 5g fine salt, 200g cake flour, 5g baking powder, appropriate amount of skimmed milk, 50g orange juice, raw Vegetable oil 75g.

Utensils: mixing barrel, mixing basin, sieve, paper pad, cake ring, cake board.

Preparation method:

(1) Preheat the oven to 170°C (or 175°C for upper heat and 160°C for lower heat), line the baking sheet with paper, and place Good cake rings standby.

(2) Separate the eggs into yolks and whites and set aside.

(3) Pour egg yolks, fine salt and half of the sugar into the mixing barrel, beat with a mixer until thick and white, then add low-gluten flour and baking powder, skimmed milk and fragrant orange in turn. juice and lettuce oil, mix everything thoroughly.

(4) Put the egg whites and the other half of the sugar into another mixing bucket, use the mixer to beat into a soft foam, mix in the egg yolk mixture, mix evenly, and put it into the reserved cake ring. Smooth it out and bake it in the oven.

(5) Bake for about 40 minutes, until the cake is completely cooked, take it out, cover it on a cake board while it is hot, and use it after cooling.

4. Almond sponge cake

Ingredients: 500g eggs, 250g sugar, appropriate amount of skimmed evaporated milk, 240g low-gluten flour, 80g almond powder, 50g melted butter oil.

Utensils: mixing bucket, sieve, paper pad, cake ring, cake board.

Preparation method:

(1) Preheat the oven to 180°C (or 180°C for upper heat and 170°C for lower heat), line a baking sheet with paper, and place Good cake rings standby.

(2) Crack the eggs into the mixing barrel, add the sugar, beat with the mixer until it turns white and becomes thick milky foam, add an appropriate amount of skimmed evaporated milk, and switch to medium or low speed to beat. a while.

(3) Carefully mix in the sifted low-gluten flour and almond flour, mix evenly, then add the melted butter oil, mix well, and put it into the reserved cake ring. , bake in the oven.

(4) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on a 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 cake flour, 5g baking powder, 100g peanut butter, melted butter 45g of oil and appropriate amount of skimmed evaporated milk.

Utensils: mixing basin, egg skewer, mixing bucket, sieve, measuring cup, paper pad, cake ring, cake board.

Preparation method:

(1) Place the cake emulsified oil and warm water in a mixing bowl, beat evenly with a skewer and set aside.

(2) Preheat the oven to 170°C (or 170°C for upper heat and 160°C for lower heat), line the baking pan with paper, and then place the cake ring and set aside.

(3) Pour the emulsified oil into the mixing barrel, beat in the eggs and add sugar, and beat with a mixer until completely fluffy.

(4) Slowly pour the sifted flour and baking powder into the mixing bucket, mix evenly, then add peanut butter, melted butter oil and skimmed evaporated milk, mix well.

(5) Put the mixed ingredients into the reserved cake ring, smooth the surface, and bake in the oven for about 40 minutes until it is completely cooked. Take it out and cover it on the cake board while it is hot. , it can be used after cooling.

Note: Cake emulsified oil, also known as "SP", can speed up the emulsification of cakes and make them fluffy. It is especially suitable for large-scale production, but the shrinkage ratio of the produced cakes will be slightly increased. Peanut butter can be made by roasting crispy peanut kernels and grinding them with water.

6. Coffee sponge cake

Ingredients: 8 eggs, 3 egg yolks, 350g sugar, 10g instant coffee, 345g cake flour, 180g melted butter oil, skim Appropriate amount of evaporated milk.

Utensils: mixing bucket, sieve, measuring cup, paper pad, cake ring, cake board.

Preparation method:

(1) Preheat the oven to 180℃ (or 185℃ for upper heat and 165℃ for lower heat), line the baking pan with paper, and then place it Good cake rings standby.

(2) Put the eggs and egg yolks into a mixing bucket, add sugar and instant coffee, and beat with a mixer until it forms a thick foam.

(3) After sifting the low-gluten flour, carefully pour it into the mixing bucket and stir evenly, then add the melted butter oil and skimmed evaporated milk, mix everything evenly.

(4) Put the mixed ingredients into the reserved cake ring, smooth the surface with your hands, and bake in the oven.

(5) Bake for about 35 minutes, until completely cooked, take it out, cover it on a cake board while hot, and wait until it cools before use.

7. Strawberry sponge cake

Ingredients: 500g eggs, 275g sugar, 4g fine salt, 100g strawberry jam, 250g cake flour, 25g corn starch, 50g lettuce oil, skimmed milk Just the right amount.

Utensils: mixing bucket, measuring cup, sieve, paper pad, cake ring, cake board.

Preparation method:

(1) Preheat the oven to 170℃ (or 165℃ for upper heat and 155℃ for lower heat), line the baking pan with paper, and then place it Good cake rings standby.

(2) Place the eggs, sugar and fine salt in a mixing barrel, beat with a mixer until completely fluffy, add strawberry jam, and beat lightly at medium speed.

(3) Sift the low-gluten flour and cornstarch together, then slowly add it to the mixing barrel and mix evenly, then add lettuce oil and skimmed milk, mix well.

(4) Put the mixed ingredients into the spare cake ring, bake it 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 let it cool completely It can be used later.

8. Cherry Sponge Cake

Ingredients: 120g candied cherries, 570g eggs, 270g sugar, 300g low-gluten flour, 60g lettuce oil, appropriate amount of skimmed milk.

Utensils: grinder or chopping knife, mixing bucket, sieve, measuring cup, paper pad, cake ring, cake board.

Preparation method:

(1) Preheat the oven to 175°C (or 170°C for upper heat and 160°C for lower heat), line the baking pan with paper, and then place Serve cake rings and set aside.

(2) Use a grinder or chopper to chop the candied cherries into fine pieces and set aside.

(3) Place the eggs and sugar together in a mixing barrel, and beat with a mixer until they turn white and form a thick foam.

(4) After sifting the flour, carefully mix it into the mixing bucket, and add the reserved candied cherry mince, lettuce oil and skimmed milk in sequence. After mixing them all, put them into the reserved cake. Circle and bake in the oven.

(5) Bake for about 35 minutes, until completely cooked. Take it out, cover it on a cake board while it is still hot, and use it after it cools down.

9. Banana sponge cake

Ingredients: 500g eggs, 300g sugar, 100g banana jam, 50g lettuce oil, 200g low-gluten flour, 100g corn starch, appropriate amount of skimmed milk.

Utensils: mixing basin, mixing bucket, measuring cup, sieve, paper pad, cake ring, cake board.

Preparation method:

(1) Preheat the oven to 170℃ (or 175℃ for upper heat and 160℃ for lower heat), line the baking pan with paper, and then place it Serve cake rings and set aside.

(2) Separate the egg whites and egg yolks, and put them into two mixing bowls for later use.

(3) Put the egg yolks and half of the sugar into the mixing barrel, use the mixer to beat until it turns white and becomes thick and creamy, add banana jam, lettuce oil, sifted flour and corn in sequence Starch and skimmed milk, and keep beating until smooth and set aside.

(4) Put the egg whites and the other half of the sugar into a mixing bucket, beat into a hard foam, mix in the egg yolk mixture, beat evenly, put it into the spare cake ring, and smooth the surface. , bake in the oven.

(5) Bake for about 40 minutes, until the cake is completely cooked, take it out, cover it on a cake board, and cool it before use.

10. Mango sponge cake

Ingredients: 600g eggs, 60g mango jam, 60g melted butter oil, 150g low-gluten flour, appropriate amount of skimmed milk, 150g sugar.

Utensils: mixing basin, mixing bucket, measuring cup, sieve, paper pad, cake ring, cake board.

Preparation method:

(1) Preheat the oven to 170℃ (or 170℃ for upper heat and 160℃ for lower heat), line the baking pan with paper, and then place Serve cake rings and set aside.

(2) Separate the yolks and whites of the eggs and place them in two mixing bowls for later use.

(3) Put the egg yolks into a mixing barrel, use a mixer to beat until white, add mango jam and melted butter oil, continue to beat until evenly mixed, then add low-gluten flour and beat evenly. , finally add appropriate amount of skim milk and mix well.

(4) Put the egg whites and sugar in another mixing bucket, beat until soft foam, mix in the egg yolk mixture, mix thoroughly, put it into the spare cake ring, and put it in the oven bake.

(5) Bake for about 40 minutes, until the cake is completely cooked, take it out, cover it on a cake board, and use it after it cools down.

1》Angel Cake

Ingredients:

6 egg whites, 1 tsp cream of tartar, 120g sugar, 1/4 cup milk, vanilla extract A few drops, 90 grams of low-gluten flour, 1/4 tsp of salt

Method:

1. Place the egg whites and tartar powder in a steel basin without a trace of oil. Water or egg yolk (otherwise it will not beat)

2. Beat the egg whites with a whisk, add sugar after beating for 1 minute and continue beating

3. Beat for 6 to 7 minutes until wet. The foaming (i.e. the tip of the egg white is lifted when the egg beater is lifted) does not have to reach a hard foam like a sponge cake

4. Remove the egg beater, add the milk and vanilla extract, and mix gently with a rubber spatula.

5. Sift in the flour and salt, mix well, just mix well, do not over mix

6. Pour the batter into a 9-inch hollow donut-shaped mold, with the surface Smooth it out

7. Bake in the oven at 190 degrees for 25 minutes. If the surface is cracked and slightly charred, it will be cooked when pressed

8. Use a knife to cut around the mold and turn it over. If you throw it hard, the cake will fall out. Angel cake is tough and will not break.

2》Cream Strawberry Cake

Basic Materials

Utensils: baking sheet (12x25cm) 1 piece

Ingredients:

2 eggs (beaten), 35g sugar, a few drops of vanilla essence, 1-2 tablespoons of fresh milk, 25g of low-gluten flour, 25g corn flour, 1/4 tsp soda powder, fresh cream ingredients, 250g fresh cheese, 1/2 cup fresh cream, 30g sugar, a few drops of vanilla extract, 25-30 strawberries, appropriate amount of mint leaves

Method:

1) Place parchment paper on a baking sheet, then put it in the oven and preheat it to 18 degrees.

2) Sift 25g of low-gluten flour, 25g of corn flour, and 1/4 tsp of baking soda, stir evenly and set aside.

3) Remove the water from the fresh cheese in the fresh cream material to about 180g.

4) Pour the egg yolks and granulated sugar into a clean steel basin, and heat them with insulated water until they are thick.

5) Add fresh milk and process in step 2 Add the A ingredients and mix thoroughly. Pour into the baking pan and bake at 180 degrees for 12 minutes.

6) Remove the cake from the baking pan after it cools.

7) Whip the fresh cream until it foams by cooling it with ice water. Then divide the sugar into 8-9 equal portions and slowly add them and beat evenly. Finally add vanilla extract and mix well.

8) Remove the stems from the washed strawberries, leaving only 2-3 for decoration.

9) Spread the fresh cream processed in step 7 evenly on the cake, and cover it with stemmed strawberries.

10) Place in the refrigerator for 20-30 minutes and then decorate the surface of the cake with the remaining whipped cream. Place strawberries and mint leaves on top and put it in the refrigerator for 20-30 minutes and it's done.

Note:

In addition to using egg yolks for the sponge cake, non-sticky corn flour is used as flour. Use fresh cheese with high nutritional value instead of high-calorie fresh cream to reduce calories. Coupled with strawberries rich in vitamin C, this dessert is both beautiful and nutritious.

3》Recipe name Tomato Cake

Basic features: stomachic and blood nourishing

Basic ingredients:

3 eggs, minced meat 50 grams each, 20 grams each of dried shrimps and fried peanuts, 2 tomatoes, 20 grams of peanut oil, 10 grams each of minced green onion and minced ginger, and a little each of refined salt, MSG and cooking wine.

Preparation method:

1. Crack the eggs into a bowl and beat evenly;

2. Chop the sea rice and peanuts into powder and add In a bowl, add minced meat, egg liquid, minced ginger, green onion, refined salt, monosodium glutamate, and cooking wine, and stir evenly;

3. Put the peanut oil in the wok, pour in the mixed egg liquid, and stir with a slight Simmer for 15 minutes, take out to cool, and cut into patterns;

4. Cut the tomatoes into large thin slices, place them around the plate, and place the cut cake in the middle of the plate.

Efficacy: Strengthen the stomach and nourish blood.

Usage: Eat with meals.

Application: Suitable for those with weak spleen and stomach, poor food and intake, anemia and fatigue.

4》Zhejiang Orange Cake

Features cake-like soft texture and attractive color.

Materials

Materials

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6 pieces of chocolate pie, 250g of orange juice, 60g of egg yolk, 50g of caster sugar, 5 pieces of gelatine, 250g of animal fresh cream, 4 strawberries

Production process< /p>

Method:

1. Soak gelatine slices in cold water and cut 2 chocolate pie slices into small pieces and set aside.

2. Strain the egg yolk first and then add it to the orange juice and fine sugar. Heat over water and cook until it reaches about 80 degrees. Then add the drained gelatine slices, melt and mix well.

3. Beat the above ingredients with ice water until thick. Beat the fresh cream until 6 points. Mix both together well.

4. Place the chocolate pie under the cake dot model, add the filling to half the height, then add the chocolate pie cut into small pieces into the filling until it is full, and prepare all the ingredients in order.

5. Freeze for 2 hours until it is completely solidified. After unmoulding, apply a layer of pectin (or not), and then decorate with strawberries.

5》Zhejiang Cuisine Hometown Cheesecake

Ingredients

Stuffing crust: 225g flour, 10g baking powder, 50g sugar, 150g butter, 75 grams of water.

Filling materials: 500g Ricotta cheese, 100g sherry cream, 125g sugar, 50g flour, 35g thick cream, 300ml sour cream, 6 egg yolks, egg whites 6.

Production process

Stuffing crust:

1. Mix flour, baking powder and sugar, then add water and butter to combine and form, cover with Permeable paper and cool for 1 hour.

2. Preheat the oven to 180C

3. Grease the sides and bottom of a 23cm mold and stick it with the stuffing crust.

4. Place on a low rack, bake over medium-low heat for 8-10 minutes, then cool.

Filling materials:

1. Mix all ingredients except egg whites until soft.

2. Stir the egg whites until they form, then add mixture 1.

3. Pour into the stuffing crust, place on a low rack, and bake over medium-low heat for 30-40 minutes. 4. Cool for 1-2 hours, sprinkle with icing sugar and serve.

6》Honey Cake

Ingredients required:

8 eggs, 180 grams of sugar, 1/4 cup of honey, 200 grams of cake flour, salt 1/4 tsp, 2 tbsp salad oil

Instructions:

1. Preheat the oven to 175℃.

2. Place on the lower shelf of the oven and bake for about 50 minutes.

3. After heating the eggs and sugar over water, beat them with an electric egg beater for about 3 minutes. Do not beat them as hard as you would a regular sponge cake.

4. Add honey and beat for 5 minutes until thickened.

5. Sift in the flour and salt, and use a straight whisk to stir evenly.

6. Scrape the batter into the mold and make the surface smooth.

7. Pick up the model and drop it a few times to knock out the bubbles, then bake it.

8. Okay, take it out and place it upside down on a cooling rack, tear off the bottom paper, wait for it to cool before slicing.

Remarks:

If your oven cannot accommodate the 9.5x11.5-inch square model, you can use a 7.5x9.5-inch square model instead. Multiply the material quantity by 2/3 (The amount of eggs is: 5 whole eggs, plus 1 egg yolk).

7》Small raisin sponge

Ingredients required:

4 eggs, 120 grams of fine sugar, 120 grams of low-gluten flour, 1/4 small amount of salt spoon, 2 tablespoons of salad oil, 2 tablespoons of milk, appropriate amount of raisins

Steps:

1. Preheat the oven to 210°C.

2. Place on the middle shelf of the oven and bake for 20 minutes. Follow the same steps as the basic sponge cake with whole eggs, and finally mix in the raisins and scoop them into the mold.

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After all, these are troublesome and require special tools. If you have an oven, then use the following method, which is very convenient and simple!

Ingredients: 5 eggs , 4 tablespoons of sugar, 3 tablespoons of salad oil, 150G of flour,

Separate the egg whites and yolks of 1.5 eggs, and then beat the egg whites with a whisk until creamy.

2. Mix egg yolks + 4 tablespoons of sugar + 3 tablespoons of salad oil evenly.

3. Sieve about 150G of flour and put it into 2, then stir with a whisk. This time it doesn’t take long, just make it even.

4. Put the creamy egg white into 3 in two batches and mix evenly. Preheat the oven.

5. Pour 4 into the cake mold and put it in the oven at 190C for 20 minutes.

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Don’t have an oven or cake tin? OK, it doesn’t matter

We use a rice cooker to make the cake

Ingredients: 110 grams of flour, 110 grams of sugar (refined sugar, Taikoo brand), 5 eggs (fresh), butter A certain amount (the more, the more fragrant, packed in a small Guangming paper box, cut into more than a third), 50 or 60 grams of milk. Flour and sugar are 1:1, and other things are fine if you don’t put them in.

1. Sift the flour three or four times

2. Separate the yolks and egg whites of the eggs

3. Put a little salt in the egg whites (to help with whipping)

4. Beat the egg whites until the egg white basin is turned over and the egg whites cannot flow down.

5. Take two-thirds of the sugar and beat the egg whites three times. Put in

6. Put the remaining one-third of the sugar into the egg yolks, and stir thoroughly with the egg yolks until the egg yolks become lighter in color. 7. Add the butter and milk to the egg yolks. In the batter, stir thoroughly

8. Slowly add the sifted flour into the above custard batter (you can add it several times), but stir thoroughly 7

9. Now, pour the beaten egg white into the batter, and be sure to stir evenly

10. Preheat the rice cooker slightly, apply butter, and pour the batter in.

11. Cover the lid and press Cook

12. Soon (more than 20 minutes), it will jump to Keep Warm. Leave it alone and keep it for half an hour, then press Cook again. , jump to the keep warm setting and keep it for half an hour, it’s almost done. If you’re not sure, open the lid and take a look.