1, separate the egg white from the yolk.
2. Add sugar (about half) to the egg yolk and beat it into a milky paste. Add milk and salad oil and mix well. Add flour and baking powder and beat it into a uniform paste.
3. Add a few drops of white vinegar to the egg white and beat it into foam (the volume is increased several times, and the egg white cannot be stained with oil) and stir it evenly with the egg yolk paste.
4. Grease the cake mold, pour in the egg paste, preheat the oven, and bake at 175℃ for 30 minutes.
1 angel cake
Materials:
6 egg whites, tartar powder 1 tsp, sugar 1 20g, milk 1/4 cups, a few drops of vanilla extract, 90g of low-gluten flour, and 0//4 tsp of salt.
Exercise:
1. Put the egg white and tartar powder in a steel basin, and don't touch any oil, water or egg yolk (otherwise it won't get fat).
2. Beat the egg whites with an egg beater for 1 min and then add sugar to continue beating.
3. Beat for 6~7 minutes until wet foaming (that is, the egg beater picks up the protein tip and droops), and it is not necessary to foam hard like a sponge cake.
4. Remove the blender, add milk and vanilla extract, and gently stir evenly with a rubber spatula.
5. Sieve in flour and salt, stir well, stir well, don't stir too much.
6. Pour the batter into a 9-inch hollow circular model and smooth the surface.
7. Bake in the oven 190℃ for 25 minutes. If the surface is cracked and slightly burnt, it will be cooked as soon as it is sexual.
8. Cut around the model with a knife, turn it over and throw it hard, and the cake will fall out. Angel cake is hard and won't break.
2 "Cream Strawberry Cake"
Basic materials
Vessel: baking tray (12x25cm) 1.
Materials:
2 eggs (scattered), sugar 35g, vanilla extract a few drops, fresh milk 1-2 tablespoons, low-gluten flour 25g, corn flour 25g, baking soda powder 1/4 teaspoons, whipped cream material, fresh cheese 250g, whipped cream 1/2 cups, sugar 30g, vanilla.
Exercise:
1) spread baking paper on the baking tray, and then put it in the oven to preheat it to 18 degrees.
2) Sift 25g of low-gluten flour, 20g of corn flour and 1/4 spoonfuls of baking soda respectively and stir them evenly for later use.
3) Dehydrating the fresh cheese in the fresh cream material to about180g. ..
4) Pour the egg yolk and sugar into a clean steel basin and heat it with warm water until it becomes sticky.
5) Add the fresh milk and the material A treated in step 2, and stir thoroughly and evenly. Pour into a baking tray and bake at 180 degrees 12 minutes.
6) Take the cake out of the baking tray after cooling.
7) Use ice water to cool the whipped cream. After that, divide the sugar into 8-9 equal parts, add it slowly and stir well. Finally, add vanilla extract and stir well.
8) Remove the pedicels from the washed strawberries, leaving only 2-3 strawberries for decoration.
9) Evenly spread the whipped cream processed in step 7 on the cake, and spread strawberries on it.
10) put it in the refrigerator for 20-30 minutes, and decorate the cake surface with the remaining whipped cream. Spread strawberries and mint leaves, and then put them in the refrigerator for 20-30 minutes.
note:
Sponge cake uses non-stick corn flour in addition to egg yolk. Replacing high-calorie whipped cream with fresh cheese with high nutritional value can reduce calories. Coupled with strawberries rich in vitamin C, this dessert can be said to be both beautiful and nutritious.
3 "Formula Name Tomato Cake
Basic characteristics: invigorating stomach and nourishing blood
Basic materials:
3 eggs, 50 grams of minced meat, 20 grams of fried peanuts with dried seaweed, 2 tomatoes, 20 grams of peanut oil, chopped green onion 10 grams, Jiang Mo, a little salt, monosodium glutamate and cooking wine.
Method:
1, eggs into the bowl, beat well;
2. Chop dried shrimps and peanuts into powder, put them in a bowl, add minced meat, egg liquid, Jiang Mo, chopped green onion, refined salt, monosodium glutamate and cooking wine, and stir well;
3. Put peanut oil into a wok, pour in the mixed egg liquid, simmer for 15 minutes, take it out, let it cool, and cut it into patterns;
4. Cut the tomatoes into large pieces, put them around the plate, and cut the cake in the middle of the plate.
Efficacy: invigorating stomach and nourishing blood.
Usage: Take with meals.
Application: Suitable for patients with weakness of spleen and stomach, loss of appetite and anemia.
4 "Zhejiang Orange Cake"
It has a cake-like soft texture and attractive colors.
raw material
material
6 pieces of chocolate pie, 250g of orange juice, 60g of egg yolk, 50g of fine sugar, 5 pieces of gelatin tablets, 250g of animal whipped cream and 4 strawberries.
manufacturing process
Exercise:
1. Soak the gelatin tablets in cold water and cut two pieces of chocolate pie into small pieces for later use.
2. First filter the egg yolk, then add orange juice and fine sugar, and boil it in water to about 80 degrees, that is, add drained gelatin tablets to melt and mix well.
3. Beat the above materials into ice water until they are sticky, beat the light cream to 6 minutes, and stir well together.
4. Put the chocolate pie under the cake point model, add the filling to half the height, then add the chocolate pie cut into small pieces into the filling until it is filled, and all the materials are prepared in order.
5. Freeze for 2 hours until it is completely solidified, brush a layer of pectin (or not) after demoulding, and then decorate with strawberries.
5 "Zhejiang Cuisine Hometown Cheesecake"
raw material
Stuffing: flour 225g, baking powder 10g, sugar 50g, butter 150g and water 75g.
Fillers: 500g of whey cheese, 0/00g of sherry cream/kloc-,0/25g of sugar/kloc-,50g of flour, 35g of thick cream, 300ml of sour cream, 6 egg yolks and 6 egg whites.
manufacturing process
Filled skin:
1. Mix flour, baking powder and sugar, then add water and butter for molding, cover with impermeable paper, and cool 1 hour.
2. Preheat the furnace to 180℃.
3. Grease the two sides and bottom of the 23cm mold and paste the filler.
4. Put it on a low rack, bake for 8- 10 minutes at medium and low heat, and let it cool.
Filler:
1. Mix and stir all materials except egg whites until they are soft.
2. Stir the protein until it forms, and then add the mixture 1.
3. Pour in the stuffing skin, put it on a low rack, and bake for 30-40 minutes on medium-low heat. 4. Cool for 1-2 hours and decorate the dining table with frosting.
6 "honey cake"
Materials required:
Eight eggs, sugar 180g, honey14 cup, low-gluten flour 200g, salt14 tsp, salad oil 2 tsp.
Practice steps:
1. Preheat the oven to 175℃.
2. When baking, put it under the oven for about 50 minutes.
3. After the eggs and sugar are heated in water, beat them with electric egg beater for about 3 minutes, instead of beating them like ordinary sponge cakes.
4. Add honey and stir for 5 minutes until it thickens.
5. Sieve the flour and salt, and you are not afraid of stirring with a straight whisk, so you can rest assured that the stirring is thorough and even.
6. scrape the batter into the model, and the surface should be flat.
7. Pick up the model, drop it a few times, shake off the bubbles and bake.
8. Ok, take it out and buckle it upside down on the shelf, tear off the lining paper, cool it and slice it.
Remarks:
If your oven can't hold the 9.5x 1 1.5 inch square model, you can use the 7.5x9.5 inch square model, and multiply the material weight by 2/3 (the whole egg weight is 5, plus 1 yolk).
7 "raisin sponge"
Materials required:
4 eggs, fine sugar 120g, low-gluten flour 120g, salt 1/4 teaspoons, 2 tablespoons salad oil, 2 tablespoons milk, and a proper amount of raisins.
Practice steps:
1. Preheat the oven to 2 10℃.
2. Bake in the middle of the oven for 20 minutes. The same as the basic sponge cake made of whole eggs. Finally, mix the raisins and scoop them into the model.
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relevant knowledge
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Answer (9)
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There are many people who teach how to make cakes.
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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.
Mango cheese cake
Bottom material: digested cake 150g butter (melted) 60g.
Filling materials: mango (egg) 1 cream cheese 250g whipped cream, half a cup of Geely powder 1. 1/2 tablespoons of sugar 60g and 3 tablespoons of cold boiled water.
Pastry decoration: mango slices, mango o jelly powder, half a bag of fish meal, 1 teaspoon, half a cup of boiled water.
Exercise:
1. Crush the digestive cake, add the melted butter and stir well;
2. Spread butter paper on a 20 cm cake tray, add cake crumbs, slightly compact and refrigerate for later use;
3. Peel mango, one part is ground into half a cup of mango pieces, the other part is sliced, and the rest is cut into pieces;
4. separate the protein from the egg yolk. Mix gelatin powder with water and put it in hot water. Butter fight, stand by;
5. Cream cheese is smooth, whipped with sugar and whipped with egg yolk. Add gelatin, water and chopped mango, and stir well. Add cream. Beat the egg whites until hard, add them to the cheese and stir well. Put down the mango.
6. Arrange mango slices around the cake plate, pour in cheese and refrigerate until solidified;
7.o Mix the gel powder and gelatine powder, add boiling water and stir;
8. Put mango slices on the cake surface (other fruits can be added for decoration), pour in cooled O-gel water, and refrigerate until solidified.
Japanese cheesecake
Ingredients: cream cheese 250g eggs 3 creams 100 ml millet flour 30g sugar 50g.
Exercise:
1. cream cheese +3 egg yolks, beat well;
2. Whip the cream and add corn flour;
3.(3) Beat the egg white and sugar evenly;
4.(2) Add (1);
5.(3) slowly add (1);
6. The temperature is 170 degrees, and it is baked in hot water for 45-60 minutes.
White chocolate passion fruit cheesecake
Ingredients: 6 inches) cream cheese 150g sugar 20g egg yolk 30g fish film 5g spiced juice 40ml white chocolate 75g whipped cream 150g.
Exercise:
1. White chocolate is soluble in water.
2. Cream cheese until soft and smooth
3. Beat the egg yolk and sugar together until sticky, add them into the cream cheese and stir well.
4. Soak the fish film, dissolve it in 50 ml of hot water, and then add it into the passion juice for later use.
5. Dissolve the remaining white chocolate, add passion fruit juice into the cheese paste and mix well.
6. Add the cream and stir for 7 minutes, and the automatic stirrer will stir evenly through cutting.
Cake noodle material: Huangmei sauce 25g Baixiang juice 2 tablespoons fish film 2-3g.
Exercise:
Add the fruit juice into the jam, heat it, add the soaked fish film, cool it, spread it on the cake surface, and snow it until it solidifies, and finish the mold throwing.
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1. Put the egg white and tartar powder in a steel basin, and don't touch any oil, water or egg yolk (otherwise it won't get fat).
2. Beat the egg whites with an egg beater for 1 min and then add sugar to continue beating.
3. Beat for 6~7 minutes until wet foaming (that is, the egg beater picks up the protein tip and droops), and it is not necessary to foam hard like a sponge cake.
4. Remove the blender, add milk and vanilla extract, and gently stir evenly with a rubber spatula.
5. Sieve in flour and salt, stir well, stir well, don't stir too much.
6. Pour the batter into a 9-inch hollow circular model and smooth the surface.
7. Bake in the oven 190 degrees for 25 minutes. The surface is cracked, slightly burnt, and cooked as soon as it is sexual.
8. Cut around the model with a knife, turn it over and throw it hard, and the cake will fall out. Angel cake is hard and won't break.
I'm beginning to understand. Good news: 0 Bad news: 0
It's complicated.
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We use electric cookers to 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.
All three prescriptions need an eggbeater, so you'd better have an eggbeater or your whole arm will be sore. I bought an egg beater just once. I hope you can make a delicious cake.