Using ordinary flour and paying attention to some details can achieve the same effect as using low-gluten flour, and novices can also succeed. The following are the detailed steps of making cakes with ordinary flour and some key points to be mastered, which are shared with parents who like to eat cakes and make cakes. I hope it will help everyone!

Qifeng cake ordinary flour ban

Ingredients: 8 eggs, milk120g, corn oil 80g, common flour140g, fine sugar100g, 5-8 drops of white vinegar. (10 inch cake 1 material, 8 inch cake material is halved)

Exercise:

1, find two clean oil-free pots, break the eggs and separate them from the yellow, and be careful not to break the yolk.

Using ordinary flour to make cakes, if you master these points, it will still be very soft and will not collapse into cakes, and you will succeed.

2. Stir the egg yolk, add corn oil and milk, and stir evenly until there is no oil-water separation.

Using ordinary flour to make cakes, if you master these points, it will still be very soft and will not collapse into cakes, and you will succeed.

3. Sieve the flour into the egg yolk liquid, and stir the batter from the basin wall to the center with gentle movements, with the other hand assisting the rotation. It is forbidden to stir the batter into a circle, so as not to thicken it. Sieving flour is also very important. Sieving flour can make flour particles full of air and remove impurities and wet particles, which makes the baked cake taste more delicate.

Using ordinary flour to make cakes, if you master these points, it will still be very soft and will not collapse into cakes, and you will succeed.

4. The best state of batter is to lift the stirring head, and the batter falls in strips, and the falling trace can last for 5-8 seconds without disappearing. Therefore, when adding flour, it is necessary to adjust the dosage slightly according to the degree of dryness and wetness of flour. Dry flour has strong hygroscopicity, while wet flour has poor hygroscopicity, so the degree of dryness and wetness of flour is different, and the dosage will be slightly different. Put the prepared batter aside and cover it to prevent it from drying.

Using ordinary flour to make cakes, if you master these points, it will still be very soft and will not collapse into cakes, and you will succeed.

5, put fine sugar in the egg white and start to send. Many people like to add sugar several times, but it is not much different from adding sugar at one time. If you want to save trouble, you can add all the fine sugar at once. Drop a few drops of lemon juice or white vinegar before delivery. The acidic liquid of lemon juice or vinegar can balance acid and alkali and stabilize protein bubbles, but it has little fishy smell removal effect. In fact, it is called cake, which is a soft cake-like food with eggs as the main material. People who like to eat eggs naturally can't eat the taste of eggs, but people who don't like to eat eggs will feel the taste of eggs. In fact, cooked cakes and eggs are completely cooked, and some people can eat so-called eggs.

Using ordinary flour to make cakes, if you master these points, it will still be very soft and will not collapse into cakes, and you will succeed.

6, the protein is sent to the egg beater, which is in an upright and small pointed state. When making cakes in summer, the temperature is high. It is best to use the low-temperature frozen eggs that have been refrigerated in the refrigerator, so that the protein delivered is particularly stable and not easy to defoam.

Using ordinary flour to make cakes, if you master these points, it will still be very soft and will not collapse into cakes.