Chicken cake, or you can make steamed cake.

Use a juicer to grind black rice into a paste, add some sugar, then add a few eggs, add some yeast powder, let it rest for an hour or two and then deflate, then put it in a large bowl. Before enlarging the bowl, apply some cooking oil to prevent it from being difficult to release. You can put some raisins, dried red dates, etc. on top. Then seal it with plastic wrap, prick it a few times, and steam it for about half an hour. It tastes better than the ones bought outside. I often make cakes at home. At least they are clean and delicious. You can try it.

Eggs are an important material in the baking and dessert industry. Eggs are used in cakes, breads, and desserts. For example, six-inch chiffon cake: three eggs are required, the egg whites and yolks are separated, and 20 grams of milk is added to the egg yolks. Mix 16 grams of sugar, 20 grams of corn oil, and 53 grams of low-gluten flour. Add 32 grams of sugar to the egg whites and beat well. Finally, pour the two into a container and stir, introduce them into the cake mold, and bake in the oven at 150 degrees for 40 minutes. It can be done.

Cheesecake making

Ingredients

Cream cheese 125g

Low-gluten flour 30g

Butter 30g< /p>

2 eggs

50g milk

50g sugar

50g whipping cream

A little powdered sugar

Instructions

1. Put the cream cheese, milk and light cream into the same container, and mix it evenly with a whisk over warm water without any particles.

2. Add two egg yolks and continue to beat evenly.

3. Add melted butter.

4. Sift low-gluten flour and stir gently until evenly mixed.

5. Place in the refrigerator.

6. Add sugar to the egg whites in three batches, beat until 8 and distributed.

7. When the batter in the refrigerator becomes thick, take it out, add one-third of the meringue and mix evenly.

8. Pour two-thirds of the meringue into the container and mix evenly, then pour into a 6-inch mold (coat the inner wall of the mold with softened butter and put tin foil on the bottom) and shake it a few times.

9. Place the preheated oven on the middle and lower racks, put warm water into the lower baking pan, set the upper tube temperature to 130 degrees and the lower tube temperature to 150 degrees, and bake for about 80 minutes.

10. Observe the situation during baking to see if the water in the baking pan is dry and the surface condition of the cake to adjust the temperature appropriately.

11. The finished product when it comes out of the oven.

12. After cooling, remove from the mold and put it in the refrigerator for about 2-3 hours. Finally, garnish with powdered sugar.

13. It is best to use a serrated knife to cut into pieces. The ordinary knife I use does not look smooth on the surface.

14. Finished product.

Tips

1. The surface of the cake will shrink slightly after being refrigerated. 2. The batter must be grain-free, otherwise it will affect the structure of the cake body.

Making ingredients: 3 eggs, 40 grams of sugar, 40 ml of milk, 30 ml of corn oil, 60 grams of low-gluten flour

Step 1: Three fresh eggs, yolk and protein separation , pour 40 ml of pure milk into the egg yolk, and then add two or three drops of lemon juice to the egg white and egg yolk. You can also use white vinegar instead.

Step 2: 30 ml of corn oil, 10 grams of sugar, then beat the eggs manually and stir evenly.

Step 3: Sift in 60 grams of cake flour or low-gluten flour and 2 grams of aluminum-free baking powder, and continue to mix evenly.

Step 4: I won’t go into details about the cream step because it’s not difficult. Just add the remaining 3 egg whites and the remaining 30 grams of sugar in three batches and beat until smooth. When you lift the whisk, the cream will have sharp corners, or you can insert a chopstick and it won't fall over.

Step 5: Then pour the whipped cream into the egg milk liquid in two or three times, and stir evenly.

Step 6: Brush a layer of cooking oil on the baking pan, then pour in the cake liquid, shake it with your hands to level the cake liquid, preheat the oven for 5 minutes in advance, and set the oven to 150 degrees for 50 minutes. Let the aroma of the cake slowly float out. It's best to check it in the last ten minutes, because the temperature of each oven will vary slightly.

Yes

Egg and milk cake contains lower calories

Ingredients

Half a cup of flour

Eggs 4 pieces

Half a cup of Dutch cow cheese milk

Half a cup of white sugar

Accessories

Appropriate amount of blending oil

3 drops of white vinegar

Step 1

Separate the egg whites and egg yolks, the 2 cups on the left are flour, the third cup is white sugar, and the right is milk. Small beer mug, no precise measuring tool.

Step 2

When the egg whites are stirred until they are like this, add one-fifth of the white sugar and three drops of white vinegar to the egg whites. Use 3 chopsticks to stir in one direction. Remember not to change direction.

It is better to use a whisk

Step 3

When the egg whites are beaten like this, add one-fifth of the sugar and continue to beat the egg whites

Step 4

Just beat the egg whites like this

Step 5

Beat the egg yolks

Step 6

< p> Add the remaining sugar, flour and milk

Step 7

Mix until it looks like this

Step 8

Beat before adding half Good egg whites. Remember to mix evenly from bottom to top

Step 9

Add the remaining beaten egg whites and continue mixing

Step 10

< p> This is what the final mixture looks like

Step 11

Add oil to the rice cooker and heat for one minute. Shake the oil evenly, and also shake the oil on the side walls. Pour the mixed batter into the rice cooker, and then tap the inner pot of the rice cooker vigorously a few times to knock out the gas in the batter

Step 12

Press the button Press the rice cooker button, the rice cooker will trip for about 5 minutes, then cover the air outlet of the rice cooker, and use the keep warm button to keep warm for 20 minutes. Press the rice cooker cooking button again, and the rice cooker will power off again and keep warm for ten minutes.

Step 13

The fragrant cake is a success!

Hello, thank you for your question, I am Xiao Zou, the creator of Food.

Here is the specific recipe for angel food cake:

Ingredients:

5 egg whites, 50 grams of flour, 50 grams of sugar

1 .Sift the flour into a water-free and oil-free bowl.

2. Beat the egg whites and sugar with an electric egg beater to a small peak.

3. Take 1/3 of the protein paste into the flour bowl and mix evenly.

4. Pour the remaining 2/3 of the protein paste into the flour bowl, and mix evenly using a cutting and mixing technique.

5. Place a piece of oil paper in the baking pan for easy release. (You can also use a live bottom chiffon cake mold.)

6. Pour the cake batter into the baking pan and smooth the surface with a spatula.

7. Place in a preheated 160-degree oven, middle layer, and heat up and down for about 25 minutes.

8. The beautiful and delicious angel cake is ready.

Almost all cakes use eggs. What type of cake you make depends on the texture you like.

1. Cake can be divided into:

1. Sponge Cake (SpongeCake) mainly uses eggs to beat in air, and after baking, the air will heat and expand to expand the cake. This type of cake can be made without fat and has a soft texture, so it is also called clear cake. It is the earliest cake to appear. Room temperature: can be stored for 3 days in winter and 1 day in summer. Best refrigerated at low temperature.

2. Chiffon Cake Chiffon Cake is a combination of improved foam and batter cakes. When making, the egg whites and egg yolks must be separated and beaten separately, and then mixed evenly at the end. Its texture is the puffiest, it has a lot of moisture and its taste is light and not greasy, making it very popular. Most cake shops on the market use this dough. Room temperature: can be stored for 3 days in winter and 1 day in summer. Best refrigerated at low temperature.

3. Pudding cake is a European-style cake that is mainly made of butter, eggs, sugar, and milk as the main raw materials with various auxiliary ingredients, and is refrigerated or baked. It needs to be refrigerated at low temperature in summer, but can be stored for 3-5 days without refrigeration in winter.

4. Mousse cake is made of gelatin condensed cheese and fresh cream. It can be eaten without baking. It is the representative of today's high-end cakes. It needs to be refrigerated at low temperature in summer, but can be stored for 3-5 days without refrigeration in winter.

5. Angel Food Cake is a milk foam cake that only uses fat-free egg whites. It is not greasy and elastic, and is very refreshing. The finished product is refreshing and white, just like Angel Food. That’s why it’s called “angel cake”. Because it does not contain fat and cholesterol, it is especially suitable for people who are afraid of obesity or have cardiovascular disease. It is a healthy snack. . Room temperature: can be stored for 3 days in winter and 1 day in summer. Best refrigerated at low temperature.

6. Cheesecake (CheeseCake) is mainly a high-end cake made with a large amount of cheese. It is the representative of today's high-end cakes and the new favorite of gourmets. The market price is very expensive. Requires low temperature refrigeration.

7. Battertype cake mainly uses a large amount of solid fat, so it is also called oil cake. It is divided into basic cream cake and heavy cream cake. Room temperature: can be stored for 3 days in winter and 1 day in summer. Best refrigerated at low temperature.

You can ask me what kind of cake I like to eat and how to make it, and I will give you professional tutorial answers.

You can make original chiffon cake using only eggs

1. Prepare all the materials: cake flour, eggs, white sugar, milk, lemon juice

2 , Separate egg white and egg yolk

3. Add 20 grams of white sugar to the egg yolk and beat until the sugar is completely dissolved

4. Add milk and continue to stir evenly

5. Pour Add sunflower seed oil and continue beating until fully emulsified

6. Sift cake flour

7. Stir evenly into a fine egg yolk paste

8. Egg white Add a few drops of lemon juice into it

9. Add the sugar in three batches and beat with an electric egg beater until you can pull out the upright sharp corners (preheat the oven to 150 degrees)

10 , take 1/3 of the egg whites, put it into the egg yolk batter and mix evenly

11. Pour the mixed batter back into the remaining egg whites and mix evenly to form a fine cake batter

12. Put it into the mold

13. Put it in the preheated oven, middle rack, and bake for 50 minutes

14. Take out the baked cake and turn it upside down, wait Allow to cool completely and then remove from the mold

First: Prepare 6 eggs and a box of pure milk, an appropriate amount of flour, a spoonful of sugar, and an appropriate amount of salad oil. Second: Separate the egg whites and egg yolks. Third: Add flour, sugar, and a spoonful of salad oil to the bowl with egg whites, and stir until there is no residue. Fourth: Stir the egg whites until they become foamy. Fifth: Add egg white and stir. Sixth: Grease the rice cooker, add the cake batter just now, and turn on the cake mode.