Baking life began like this.

From this time on.

There will always be a variety of roasted aromas in the house.

Sweet bread flavor

Attractive meat flavor

...

On every special day.

For family and friends.

Take the cake that you baked with your heart.

Enjoy more than just unforgettable food.

And the happy time brought by baking.

underneath

Here are 30 oven recipes.

There are biscuits, cakes, bread, snacks, oven dishes and so on.

1, cranberry cookies

This kind of biscuit is very simple to make, and it can have a crisp taste without butter. With sweet and sour cranberries, it is rich in taste and high in nutritional value, which makes many people like it.

Now there are many cake shops and online shops selling this kind of biscuit. In fact, it is safe and healthy to make it yourself, and the whole baking process is also very interesting. Let's try it if we have time.

Specific production method

Step 1: Prepare the ingredients. Butter 150g, low-gluten flour 225g, egg 1, powdered sugar 1 15g, and dried cranberries 50g.

Step 2: Soften the butter at room temperature, then add the powdered sugar and stir well. First of all, it's cold now, so it's best to take the butter out of the refrigerator half a day in advance and soften it at room temperature. Secondly, add powdered sugar and mix well.

Step 3: Pour the egg liquid into the basin for three times, and stir evenly each time.

Step 4: Put the dried cranberries into the basin and stir well.

Step 5: Sieve the low-gluten flour into the pot.

Step 6: Make the dough, and then begin to shape it. A strip about 5 cm wide and 4 cm high.

Step 7: put it in a fresh-keeping bag, and then put it in the refrigerator 1 hour.

Step 8: Take it out of the refrigerator and cut it into 0.6 cm thick cubes.

Step 9: After the oven is preheated, put the whole plate of biscuits into the oven and bake at 160 degrees for 20 minutes.

2. cartoon goat biscuits

This cartoon biscuit

It tastes sweet and crisp.

With pure white icing and chocolate.

Full of childlike interests

I'm sure the children will like it.

Prepare ingredients

Ordinary dough: butter 75g, low-gluten flour 140g, egg liquid 15g, sugar powder 60g.

Chocolate dough: butter 75g, egg liquid 15g, sugar powder 60g, low-gluten flour 125g, cocoa powder 15g.

Frosting: 1 egg white, a few drops of lemon juice, 100g powdered sugar.

1 chocolate pen

Specific production method

Step 1: Make chocolate dough first. Soften the butter at room temperature, and then beat it well with an egg beater. (No butter)

Step 2: Add powdered sugar and stir well.

Step 3: Add the egg liquid and stir well.

Step 4: Sift in low-gluten flour and cocoa powder, and then make dough with smooth surface.

Step 5: Knead the dough into strips with a diameter of about 3 cm.

Step 6: wrap it in a fresh-keeping mold and put it in the refrigerator for half an hour.

Step 7: Start making ordinary dough. Soften the butter at room temperature and beat well with an egg beater.

Step 8: Add powdered sugar and stir well.

Step 9: Add the egg liquid and stir well.

Step 10: Sieve in low-gluten flour and knead it into dough with smooth surface.

Step 11: Roll the ordinary dough into 8 mm thick bread, then take the chocolate dough out of the refrigerator, wrap it on the bread, and knead it into long strips with smooth surface. (pictured)

Step 12: Wrap it in plastic wrap and put it in the refrigerator for half an hour.

Step 13: Take out the dough and cut it into 5 mm thick pieces.

Step 14: Put it into the baking tray neatly, leaving a little space around. Then put it into a preheated oven, heat it up and down 180 degrees and bake it 15 minutes.

Step 15: Cookie baking method. Just eating like this is delicious. )

Step 16: Make icing. Add lemon juice to the egg white, and then use electric egg beater to break it up. Add powdered sugar in three times, and stir evenly to make icing.

Step 17: put the icing in a paper bag for later use.

Step 18: Melt the chocolate pen in warm water in advance.

Step 19: After the cookies are cooled, they can be icing. When squeezing icing, you can draw sheep's eyes first, and then draw the edges. Squeeze the horn with chocolate. Chocolate pens dry easily, so when you use them, you'd better put a bowl of warm water beside them.

Egg cakes

3, cake introduction-the perfect hurricane cake

Qifeng cake is a transliteration of English chiffon cake. Because of its soft texture, bulky texture, high moisture content, light but not greasy taste, moist and soft, it is one of the most popular cakes. Compared with sponge cake with the same weight, Qifeng cake is twice as soft as sponge cake.

Qifeng cake is mainly made of egg white, which is different from sponge cake.

Qifeng cake is also the basic cake blank for making various decorative cakes.

Qifeng cake is delicious, but it is not easy to succeed. Therefore, many people gave Feng Qi another name "Crazy". In fact, as long as you practice hard and sum up more experience, you will be able to bake the perfect Qifeng.

Next, I will introduce each step of making Qifeng in detail, and also analyze some reasons for failure. I hope it will help everyone.

Tools used

Electric egg beater, two egg beaters (larger ones), kitchen scale, rubber scraper, flour sieve, cake mold and egg separator.

condiments

Five eggs (about 55g each), 90g low-gluten flour, 20g white sugar (egg yolk), 60g white sugar (egg white), 45ml corn oil, 40ml milk (or water) and a few drops of lemon juice (or white vinegar).

Specific production method

Step 1: Prepare the ingredients.

Step 2: Separate the egg white and yolk and put them into two eggbeaters respectively. Make sure there is no water or oil in the egg white basin. )

Step 3: Add sugar to the egg yolk and gently break it up with an egg beater. (You don't have to send away the yolk)

Step 4: Add corn oil to the egg yolk and stir well.

Step 5: Add milk (or water) to the egg yolk and stir well.

Step 6: Sieve the low-gluten flour into the egg yolk paste.

Step 7: Turn it gently with a rubber scraper and stir it evenly. Don't stir too much to avoid thickening the batter.

Step 8: Add a few drops of lemon juice (or white vinegar) to the egg white, and then beat it with electric egg beater until it looks like a fish eye. At this time, add 20 grams of white sugar to continue beating. Preheat the oven before you prepare to deliver the protein. Up and down fire 160 degrees, preheating 10 minutes.

Step 9: Continue beating until the egg whites are thick, and then add 20 grams of sugar to continue beating.

Step 10: Beat until particles appear on the protein surface, and add the remaining 20 grams of sugar to continue beating.

Step 11: Continue beating until the eggbeater is lifted and the egg white can pull out a short and upright sharp corner, indicating that it has reached a state of dry foaming. Dry foaming is the best condition for making Qifeng.

Step 12: Put one-third of the protein into the yolk paste. Gently stir the mixture from bottom to top with a rubber spatula until it is evenly mixed. (Remember not to stir in circles, it will defoam)

Step 13: Add another third of the protein into the cake paste and stir well. (pictured)

Step 14: put the remaining one-third of the protein into the cake paste and stir well.

Step 15: Turn all the cakes over and stir them evenly. (pictured)

Step 16: Pour the mixed cake paste into the mold and smooth it slightly. Then pick up the mold by hand and shake it hard on the table twice. This step is mainly to shake out the bubbles in the cake paste. )

Step 17: Bake the cake paste in a preheated oven at 160℃ for 60 minutes.

Step 18: Take the baked cake out of the oven quickly, then pour it on the table and let it cool naturally.

Step 19: After the cake is cooled, start demoulding. You can gently press the cake along the mold by hand to separate it from the mold a little, or you can use a cake stripper. After demoulding, it can be cut into pieces for eating.

skill

1, milk is usually used in the recipes for making Qifeng. I have tried to change milk into water several times, and the effect is good and the taste is just as good.

Lemon juice can be replaced by white vinegar.

3. The mold I used is a three-energy hollow cake mold with a diameter of 18CM, just enough to bake one.

Discussion on matters needing attention in baking paint

First,? Egg white is the key to the success of Qifeng. If the egg white is not sent enough, the cake will not swell; If you overdo it, it will crack the cake. Therefore, it must be sent to a dry foaming state.

Second,? If the egg yolk paste is stirred for too long, it will make the batter gluten. Then the baked cake collapsed.

Third,? It is not recommended to use other heavy oil instead of corn oil, because heavy oil will destroy the light taste of Qifeng.

Fourth,? Talking about the mixing technology of cake paste. If the process is wrong or the stirring time is too long, it will lead to defoaming, the cake will not expand after defoaming or the finished product will shrink after cooling. The so-called retraction means that after the Qifeng cake is baked, it grows very tall, shrinks into a cake shape in a short time, and the texture becomes solid.

Fifth,? Qifeng cake climbs up by the mold. Don't grease the mold in order to peel it well. After oiling, the cake won't grow tall. Non-stick mold is also not recommended.

Sixth,? About the temperature and time of baking. If the baking temperature is too high, Qifeng will crack during baking. If the baking time is not enough, the cake will be immature in the middle and shrink after cooling. In addition, if the temperature at the bottom of the oven is too high, it will also lead to depression.

Seventh,? The baked Qifeng cake should be quickly taken out of the oven and inverted, otherwise it will easily retract.

Eighth,? Don't uncover the film until the cake is cold. It is suggested to press the cake along the mold by hand to demould it, so as to ensure the integrity of the cake.

4.blueberry muffin cake

Muffin cake, also known as muffin cake. It tastes delicate, soft and delicious. The production is very simple, takes the shortest time and has a very high success rate. Deeply loved by everyone. Today, some blueberries were added to the muffin, which made it more delicious.

Compared with Qifeng and sponge cake, muffins are mainly expanded by butter and a little baking powder.

The tools used are

Manual whisk, whisk basin (slightly larger), kitchen scale, rubber scraper, flour sieve, paper bag, cupcake mold, cake baking tray.

Specific production method

Step 1: Prepare the ingredients. 230g of low-gluten flour, butter 120g, sugar 1 10g, milk1/0g, 2 eggs, 2g of salt, 5g of baking powder and a proper amount of blueberries.

Step 2: Cut the butter into small pieces and soften it at room temperature.

Step 3: After the butter becomes soft, add the white sugar three times and beat until it is slightly white and slightly larger.

Step 4: Add the beaten egg liquid in three or four times and stir well. Mix the eggs and butter thoroughly every time.

Step 5: Pour in the milk and stir gently.

Step 6: Sift in low-gluten flour, salt and baking powder.

Step 7: Turn it gently with a rubber scraper and stir it evenly.

Step 8: preheat the oven at this time, 180 degree preheating 10 minute. Then put the batter in a paper bag.

Step 9: Squeeze the cake paste into the paper cup until it is about seven minutes full.

Step 10: Sprinkle some blueberries on the surface. Then put it in the oven and bake at 180 degrees for 25 minutes.

skill

1, just add the milk and stir it a little, or sift in the flour and pour in the milk and stir it evenly.

2, baking powder is best to choose aluminum-free, so it is safer and healthier to eat, and can be bought in general supermarkets.

3. You can mix blueberries into the cake paste, but you must pay attention to the technique and stir gently to avoid breaking blueberries.

5.sponge cake

Friends who are familiar with baking must know Qifeng cake and sponge cake. Actually, Qifeng cake is a kind of sponge cake. And I think they are like sister flowers. They look alike and have their own characteristics. Has occupied an important position in the cake industry.

Sponge cake has soft taste, rich egg fragrance, simple materials, convenient production and high success rate. It's an introduction to home baking.

There are several difficulties in making sponge cakes.

First of all, it is a complete egg. The whole egg takes longer than the egg white, so it is easier to send it at the right temperature. For example, when the ambient temperature is low, it is necessary to heat the whole egg from the water (the whole egg is most likely to be sent out at a temperature of about 40 degrees). This is because the oil contained in egg yolk will inhibit the foaming property of protein. By heating in water to increase the temperature, the surface tension of the egg can be reduced, making it easier to send the whole egg. There is no need to do this in summer when the temperature is high. Just take the eggs out of the refrigerator in advance and heat them up.

Secondly, it is the batter mixing technology. Remember not to turn in circles, but turn up from the bottom, otherwise it will be easy to defoam. In addition, the powder should be added in three or four times, because it is difficult to mix well at one time.

Finally, it is baking time. Sponge cakes are not suitable for long baking. According to the size of the cake, it usually takes about 20 minutes. Too long may cause the cake to dry.

Tools used

Electric egg beater, egg beater (larger), kitchen scale, rubber scraper, flour sieve, cupcake mold, cake baking tray.

condiments

Five eggs (the eggs I use are very small, weighing about 2 10g), low-gluten flour 130g, white gauze sugar 100g, and corn oil (or butter) 40g.

Specific production method

Step 1: Prepare the ingredients.

Step 2: Prepare the work and sift the flour in advance for use.

Step 3: Prepare the work, and put the cake molds into the baking tray one by one.

Step 4: Beat the eggs into the basin, and then pour the white gauze sugar into the basin at one time.

Step 5: Start high-speed mixing with electric egg beater. Slowly, the color of the egg liquid will become lighter and lighter, and the texture will become thicker and thicker. This is what it looks like to play for five minutes. )

Step 6: Beat until the eggbeater is lifted, and the texture of the dripped egg paste will not disappear immediately. (The whole journey takes about ten minutes. )

Step 7: Pour the flour into the egg paste three times. Every time you pour it, turn it from bottom to top and stir it evenly. In addition, it is best to preheat the oven at this time. Fire up and down, 180 degrees 10 minutes.

Step 8: Pour the corn oil into the batter. At this time, you should be more careful when mixing, never ask for speed and don't beat around the bush.

Step 9: Pour the cake paste into the mold until it is seven minutes full.