5 eggs, 20g of corn oil, choose corn oil because corn oil does not have a special odor. 100g of low gluten flour, 75g of sugar

Making the Steps

1. Rinse the paper cups needed to make the cake, pour as much clean water as possible, and set them all aside to dry a little. At this time we take a clean basin, beat the eggs we prepared, followed by the sugar to add, with an electric whisk or chef machine quickly beat the eggs, if there is really no that may have to use a hand whisk for a while.

2, until the egg white, take the whisk out of the bowl, the texture of the surface of the egg white is very slow to dissipate, so it is also good. After that we will put the flour many times in small amounts with a flour sieve to filter into the basin, after each addition to stir, stir well before continuing under the flour.

3, added, we will pour the corn oil into the egg batter, stir evenly into the paper cup. Paper cups should not be filled too full, too full if the batter in the baking process will flutter out, so we only use to pour to seven-eighths full can be, pouring the good to be a little shaking, so that the batter is more horizontal and there is no air bubbles.

4, when the oven preheating is complete, the paper cups into the oven, the upper and lower heat were 90 degrees and 120 degrees, bake half an hour or so, the cake will be swollen and fluffy. When the cake is cooled a little bit can be served out to eat.

1, cake practice

(1) egg milk cake

1, egg white and egg yolk separation, egg white basin to ensure that there is no oil and no water, it is best to use stainless steel basin.

2, the flour needs to be sifted.

3, use a whisk to beat the egg white to fish-eye bubbles, add 1/3 of the sugar, continue to whisk to the egg white began to thicken, was thicker foam, then add 1/3 sugar. Continue whisking until the egg whites are thicker and the surface appears to be rippled ` when, add the remaining 1/3 of the sugar.

4, has been beating until when lifting the whisk, the egg white can pull out the curved sharp corners of the time, that has reached the degree of wet foaming. Lift the whisk, the egg white can pull out a short upright tip even if it is done, beat the egg white into the refrigerator.

5, 5 egg yolks add 30 grams of granulated sugar, gently beat with a whisk, do not whip.

6, add 40 grams of salad oil and 40 grams of milk, mix well.

7. Add the sifted flour and gently toss with a rubber spatula to combine. Do not overmix to avoid gluten in the flour.

8. Sheng 1/3 of the egg white to the egg yolk paste.

9, with a rubber spatula, gently tossed evenly, tossed evenly, the yolk paste all the way into the egg white basin, with the same technique, tossed evenly, until the egg white and yolk paste fully mixed.

10, put the pot on the electric stove heating pad in advance of the heat.

11, mixed cake batter poured into the stainless steel pot lid.

12, if you use an induction cooker or electric ceramic stove you will use the second gear fire, if the gas with the smallest fire can be, the beginning of the cake I thought so big how to bake for 20 minutes, 15 minutes on the pungent aroma to the town, look at the lid of the pot has been arching out of the pan, immediately lifted the lid of the pot to look into it.

Cooking tips

1, the cake to do drop when I personally more important to whip, especially the protein whipping.

2, if you use the pot to bake must be their own at any time to look at the point, the pot to bake than the oven much faster, basic 15 minutes or so is almost.

(2) Chocolate Sandwich Cake

1, sift the flour twice. Beat the eggs into a bowl, add the sugar, beat at high speed, then beat at low speed until fine.

2, sift the flour in two times, mix well from top to bottom, then add a little corn oil and stir into the cake batter.

3, ready paper cups, pour the finished cake batter, cake batter about half of the paper cups, into the oven, bake at 170 degrees for 5 minutes.

4. Then take out, add chocolate or jam, add the cake batter, put it in the oven, and bake at 170 degrees with upper and lower heat for about 25 minutes.

Cooking Tips

Whole egg cakes are easier to make successfully, but they need to be beaten until they are thick and do not drip easily. Therefore, it is not recommended to use whole eggs. Although the texture of this cake is a little bit rougher, but mixed with jam and chocolate, the texture is not bad.

(3) Mango Cheese Mousse Cake

1. Whisk the eggs with sugar, add lemon juice and whip with a whisk until thick. Then sift in the powder and mix well.

2, in the baking dish lined with baking paper, pour the finished egg mixture, knock off the air bubbles, put in the middle of the oven, with 180 degrees, bake for 20 minutes, and then let cool.

3, cut the cake slices into 6-inch size original slices.

4. Soften the custard with ice water. Peel the mango and cut into small pieces. Cheese add 30 grams of sugar and milk. Whip across the water until smooth.

5. Count the mango and plain yogurt into the blender and whisk into a paste, then pour into the cheese paste and mix well.

6. Whip the light cream to 7, add to the mango cheese paste and mix well.

7. Melt the softened custard over water. Let it cool and add it to the mango cheese paste and mix well to form a mousse filling.

8. Place a cake round in the middle of the mold. Pour in the mousse filling until it is 8 minutes full, and put it into the refrigerator to chill for more than 4 hours.

9. Add 20 grams of sugar and water and heat over water until the sugar is completely melted. Then pour into the chilled mousse when high, and then into the refrigerator to continue to chill until the surface solidified.

10, after chilling with a hot towel a little warm can be removed from the mold, and then add mango or other fruit decorations can be.

Cooking Tips

The milk in the cheese paste can not be added, the yogurt mango paste is thick, it is easy to stick in the blender. So after pouring out the mango paste, you can add the right amount of water to the blender, shake it up a bit, and pour this water into the giardiniera to help melt it.

2, make the cake flour selection

(1) the choice of flour

flour is broadly divided into five categories, they are high-gluten flour, low-gluten flour, gluten flour, whole wheat flour and cake (bread) special flour. The flour that is usually used for cakes is soft flour, which is also known as low gluten flour or cake flour.

Low gluten flour it is milled from soft white wheat, it is characterized by a lower protein content, generally 7-9%, wet gluten is not less than 22%.

Cake flour, it is a kind of flour treated with chlorine, this kind of flour is white in color, low in gluten content, and high in water absorption, it makes a product with high preservation rate, and it is specially used for making cakes.

(2) the function of flour in the cake

In the production of the cake, the gluten of the flour constitutes the skeleton of the cake, starch plays a role in filling, is one of the main ingredients.

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Cake embryo:

1, 4 eggs egg whites and yolks separated. Egg whites in a deep container without water and oil opening (their hands whipped if the deep container is more open), egg yolks beat well;

2, 3 spoons of flour and baking powder mix, with a sieve over, add to the container with egg yolks, add milk and sugar (I was put two spoons of sugar), from the bottom to the top of the press-type whisking. Remember no circling!!!! Be gentle until the flour and egg yolks are completely incorporated and no longer appear as a lump.

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