1. powdered sugar 80g

2. 70g of flour and 30g of starch.

In fact, it should have been 100g low flour, but low flour is hard to buy, so we have to add some starch to reduce the gluten of flour, and the effect is the same.

4.4 eggs

Separate the egg white from the egg yolk, and never mix the egg yolk in the egg white, otherwise it will be difficult to send it away.

5.60 grams of milk

6.60 grams of butter

I bought six bright 10ml packages of butter, which happened to be sold in all major supermarkets.

Steps:

1. First, send the protein to dry and foam. The so-called dry foaming is to send the liquid protein into a cotton shape, and a chopstick will not fall in. Adding powdered sugar three times during the period;

2. The butter melts at room temperature (but the weather is estimated to be heated to melt), and milk and beaten egg yolks are added;

3. Sieve the flour and starch into 2, and stir into egg yolk paste, being careful not to harden during this period;

4. Add the protein into 3 and stir;

Put it in the oven and it will come out in about half an hour.

The characteristic of cake is that cake ingredients do not contain oil, such as green cakes and flower cakes.

Hard cakes are characterized by cake ingredients containing oil and some other auxiliary materials, such as fruit cakes and sun cakes.

1 .green cake raw material formula 2 kg egg sugar 1 kg rich powder 1 kg essence.

The technological process is beating → forming → baking.

manufacturing method

(1) Beating: First, put the eggs and sugar into a blender, stir them with a machine to make bubbles, and then add flour and stir them evenly.

(2) Forming: put them into the oiled iron mold one by one.

(3) Baking: baking at the furnace temperature of 220℃.

2. Flower cake samples are beautiful and generous, including round and square. The product weight ranges from several kilograms to 250 grams and 50 grams.

The raw material formula is blank: 20 kg of sugar, 40 kg of eggs and 20 kg of rich powder.

Stir oil: butter 22kg sugar 22kg water 1 1kg.

Accessories: jam 1 kg cocoa powder 50 g brandy 600 g vanilla powder 50 g.

The technological process includes blank making → baking → forming → oiling → forming.

Production method (1) Beating: put sugar and eggs into a blender and beat them into bubbles, then add flour and mix them evenly. Put about 3 kilograms of materials into an iron plate and smooth them with a knife.

(2) Baking: baking at 65438 050℃.

(3) Forming: after cooling, cut into standard sizes with a knife, cut from the middle piece, and make two layers with butter in the middle.

(4) Oiling: Boil sugar and water for 4-5 minutes, and then cool slightly. When beating butter, first put the butter into a blender and stir, then add sugar water one after another, add brandy and vanilla powder and stir evenly until the color turns white and thick.

(5) Molding: Sprinkle a layer of butter on and around the molded cake blank, and squeeze various kinds on the surface. Put the molded product into a paper box and store it in the refrigerator.

Milk birthday cake

Materials:

4 eggs, 80g sugar, 1/4 tablespoons tartar powder, 3 tablespoons salad oil, 3 tablespoons milk (I put 5 tablespoons), 80g low-gluten flour, 1/4 tablespoons salt, 1/4 tablespoons vanilla powder (I forgot to put it in my busy schedule), and various fruits (I used bananas)

Exercise:

Make the biscuit first, and the recipe can be made with reference to various Qifeng cakes.

1. Separate the egg whites and yolks of four eggs, break up the yolks, and add 40 grams of sugar, 3 tablespoons of salad oil and 3 tablespoons of milk in batches and stir well.

2. Sieve 80 grams of low flour and 1/4 tablespoons of salt, add them into the method 1 several times, and stir well.

3. Add tartar powder to the egg white, and then add sugar several times. (eggs should be taken out in advance, and then sent away after returning to normal temperature. If you are in a hurry, you can soak the eggs in warm water. )

4. Add the beaten protein into the egg yolk paste for three times and stir well. When mixing with a rubber spatula, don't beat the eggs in circles, beat them upside down from the bottom. )

5. Brush a proper amount of oil into the mold, pour in the stirred batter, preheat the oven to 180 degrees, put it in the bottom of the oven for 30 minutes, take it out and let it cool, so that the cake blank is ready.

Here you can decorate the cake according to your own preferences:

First, take the cake out of the mold, and then cut it into two pieces horizontally from the middle. Choose a piece as the bottom layer of the cake, put it on the plate first, and you can take it away when it is ready. Then add cream and sugar to send it away, put the whipped cream on the lower half of the cake blank, and then turn the upper half of the cake blank upside down, so that there is a cream sandwich in the middle of the cake. Then spread the cream evenly on the surface of the cake blank and decorate it with what you like.

Method of homemade cake

I. Formula of raw materials

1 kg fresh eggs, 0.8 kg flour (common flour), 0.9 kg sugar, 100 g water.

Second, the main points of operation

1, beat the egg slurry. Wash fresh eggs with clear water, knock them into a container, add sugar, and beat them in one direction from slow to fast with several pairs of chopsticks to make the air full. When the egg liquid is almost ready, add water and continue beating until the egg liquid becomes a foam-like viscous colloid, and its volume increases by 1.5-2 times. The beating time is about 20 minutes, which is too short and insufficient aeration; If the time is too long, the flour will easily become stiff and caked, and the sugar molecules will gather and sink again, resulting in precipitation, so that the finished product can not meet the requirements of loose hair.

2. Paste mixing. Immediately after the egg liquid is qualified, stir the sieved flour. Powder mixing requires short time, slow mixing speed and thorough mixing. The prepared batter should not be placed for a long time, but should be put into the mold immediately to prevent it from sinking and affecting the finished product.

3. Steam in the mold. Wash and dry the mold (small wooden frame, 3 cm high), put it on the steamer, and pad it with clean steaming cloth (gauze dipped in water). After the water in the steamer is boiled, pour the batter into a wooden frame covered with steaming cloth, spread it out with a shovel or wooden shovel with a thickness of about 1.5cm, cover it and steam it in the atmosphere 15-20. If there is paste-like adhesion on the bamboo stick, it is necessary to continue steaming.

4, cut into pieces and set the plate. Buckle the steamed cake on the panel, take off the steamed cloth, cut it into a rectangle of 4 cm× 7 cm with a knife, cool it, put it on a plate, and serve. The finished product is light yellow in color, regular in shape, neat in incision, uniform in thickness, uniform and delicate in internal tissue pores, elastic in taste, soft and sweet, pure in egg fragrance and free of peculiar smell.