The simplest way to do it directly is just the core of the rice cooker, without mounting the four most basic raw materials: eggs, milk, sugar and flour; Materials and preparation rice cooker: power 500 W; Capacity 2.5L (for reference only, it doesn't really matter) Materials: 3 to 4 eggs, only half a box of milk (250ml), white sugar, ordinary flour (both medium gluten and low gluten are acceptable) 1, separate egg yolk and egg white, and put them in clean, oil-free and water-free bowls respectively. 2. Add 5 to 8 tablespoons of white sugar to the egg yolk (depending on your taste). Then add half a box of milk and mix well; Add flour (it is better to sift with a sieve), turn it up and down while adding it and mix well (don't circle it) until it is mixed into a slightly thick egg paste (add milk if it is too thick, and add flour if it is too thin). Unscreened flour will get coarse grains in the egg paste, so when mixing, use a spoon to flatten the coarse grains of flour and melt them. Of course, the spoon can't make it very fine. Please allow a little defect: P 3. Put aside the mixed egg paste and let's beat the egg whites. Add 2~3 tablespoons of sugar to the egg white, add a little salt (or a few drops of vinegar or lemon juice, whichever you choose), and beat in circles in one direction (never change direction! ) until it is sent into a hard foam, that is, the inverted protein in the basin will not fall off. This step is very critical, and whether the cake can be made depends on it! ! ! Electric egg beater, of course, is the most labor-saving. If you don't have it, use a manual eggbeater (spiral is the best). If you don't have it, use three chopsticks to beat it (this step is the most tiring, and your hands are sore ~ ~). 4. Add the sent protein to the egg yolk paste twice, turn it up and down, don't circle it, mix it well and add it again, until it is all mixed well, then use a spoon to cross the mixed cake paste, and turn the big bowl with the other hand at the same time. If you are patient enough, you can also prick the bubbles one by one with a toothpick: 5. Rub a thin layer of peanut oil on the inner wall of the rice cooker, cover the cooker and press the cooking switch. When the switch trips, slowly pour the cake paste into the cooker, smooth it with a spoon, or pinch the container several times to make it smooth (it's very hot, so you should pinch it with a cloth); Then cover the lid, press the cooking switch again. 6. When the cooking switch jumps again, ignore it, wait for 15~20 minutes, and press it again. After the third trip, still ignore it; After about 20 minutes, open the lid of the pot and insert a toothpick into the cake for testing. If the toothpick can be very dry, it means that the cake is OK and can be cooked. (If the toothpick is wet and brings out some cake foam, or if you think the cake skin is not dry enough, press the cooking switch again and cook in ten minutes. ) 7. The cake that is turned upside down after a little cooling is the bottom when it is in the pot, and the color is particularly good:) 8. Cut into pieces after cooling to see the effect.
2. The process of making cakes in grade five is not a composition, but a sentence-by-sentence process 1,
Separate egg yolk and egg white, and put them in clean, oil-free and water-free bowls respectively.
2、
Three chopsticks, add 2~3 tablespoons of sugar to the egg white, add a little salt (or a few drops of vinegar or lemon juice, whichever you choose), and circle in one direction (never change direction! ) until it is sent into a hard foam, that is, the inverted protein in the basin will not fall off. This step is very critical, and whether the cake can be made depends on it! ! !
Electric egg beater, of course, is the most labor-saving. If you don't have it, use a manual eggbeater (spiral is the best). If you don't have it, use three chopsticks.
3、
Add the beaten egg whites into the egg yolk paste twice, stir up and down, don't circle, mix well and add a second time until all are mixed well; Then use a spoon to cross the mixed cake paste, and turn the big bowl with the other hand at the same time, so as to defoam the cake liquid; If you are patient, you can also prick the bubbles one by one with a toothpick.
4、
Apply a thin layer of peanut oil to the inner wall of the rice cooker, cover the cooker and press the cooking switch. When the switch trips, slowly pour the cake paste into the cooker and smooth it with a spoon. You can also pinch the pot liner and shake it a few times to make it smooth (it's very hot, so you should pinch it with a cloth). Then cover the lid and press the cooking switch again.
5、
Pour in half the creamy egg white, and be careful to stir it up and down instead of in circles.
6、
Pour in the stirred things, and the finished product is like this, and then pop all the bubbles.
7、
The cake that comes out upside down after a little cooling is the bottom when the upward side is in the pot. It is particularly beautiful in color.
matters need attention
When the cooking switch jumps again, ignore it, wait 15~20 minutes, and press it again; After the third trip, still ignore it; After about 20 minutes, open the lid and insert a toothpick into the cake for testing. If the toothpick can be very dry, it means that the cake is OK and can be cooked. (If the toothpick is wet and brings out some cake foam, or if you think the cake skin is not dry enough, press the cooking switch again and cook in ten minutes.
Note that the rice cooker is very hot, so don't burn it.
Hand-to-hand, please adopt.
3. Writing a cake composition in the third grade is about 300 words. The sunshine in winter is warm.
Just like her mood. Open the door and rush to the kitchen.
Reach out your hand, rice cookers, wheezing powder and flour are all in front of you. Imagine quickly searching for recipes that have just been learned in your heart, making a delicious cake, and retaining the smell that once wrapped around your nose! Mixing dough, wheezing, and plugging in electricity for cooking, time passed anxiously in the ticking, and finally I could taste it, but the wind flashed and the misty clouds covered my beautiful face. God, is this the cake in the original imagination? Looking at the failure, my heart became depressed.
At first, the impatient mood fluttered in the bubble, and I chewed hard on myself who was tired and slumped in the back of the chair! Turn around, stare, and lose. The gloomy mood filled my belly at random, and I was silly and happy with the familiar ridicule. I used to warm my cooking and admire my delicious food, but now I am very annoyed. I used to be beautiful in color and fragrance, so wait, hum, and suddenly dream of him.
Suddenly, I served tea and beat my back. I was diligent like a servant. Alas, the haze has gone away. The initial throbbing has become a dull pain in my heart, always inadvertently eroding my weak heart.
The delicious sad cake in my heart, farewell, I don't want to clean up the fiasco battlefield again, and I am tired enough to wash it. Meet, talk about, the whole process of making cakes! The jokes along the way have become the eternal bright fireworks in others' hearts.
In an instant, I betrayed my clumsy self, beautiful blooming youth, distressed and sweet. Time has been frozen in the process of cake, and it has quietly passed through the fingers.
In this way, I was slowly chewed by a person, savoring the joys and sorrows of my cakes. Although the opportunity was short-lived, the joy of laughing and laughing gave me a happy mood, which was engraved into words and left to the cake in my memory.
Lying in front of the computer, I lost the bad mood of the cake. I asked from afar, where is the cake? Silent, lonely sadness is crushed in music. I have the courage to tell everyone that I threw away the stiff cake and burst into laughter. Alas, I silently endured the torture I took in the jokes of others, and the silent failure in my heart left a broken landscape in my memory and a new feeling with the taste of cake.
4. How to write a composition about making a cake? Make a cake in about 400 words.
Today, I made a "whole wheat cake". This is my first time to make a cake. I'm so excited!
First, my mother and I went to Meilianmei Supermarket to buy a box of cake powder, which is on the basement. When we got to the basement, my mother and I went straight to the land where we bought flour. Hey, why not? Look for it again. My mother and I searched carefully again, but we still couldn't find it. So I asked the waiter aunt: "Aunt, do you have any cake powder?" "Yes, it's next to dairy products." Aunt said. I was just about to leave when I remembered that I had forgotten one thing. So I turned around and said, "Thank you." After that, I said to my mother, "Next to the dairy products, let's go." After that, we just walked a few steps when we heard someone shouting at us from behind: "It's on this shelf!" I looked into the shelf, and it was here. We looked for it for so long just now, and it was right under our noses! At this time, I always think of the "famous saying" of dim sum, and what the dolls in the doll-clip machine of Jindi in Obi Island said: "What do you need such big eyes for?"
I did it as soon as I got home. First, I took out a big bowl from the cupboard and a bottle of oil and an egg from the refrigerator. Then, I tore open the wrapping paper with excitement. Smell it, wow, it smells good! I first beat an egg into the bowl, stirred it evenly, and then poured a packet of cake powder and a little oil, stirring it carefully. Because this is the first time, I dare not be careless and do it carefully according to the introduction.
With a jingle, the cake was ready. When I tasted it, I felt very fragrant, because this is my own cake, which belongs to me.
5. I learned to make a cake composition on Saturday, May 22nd. Today, my mother and I went to Berry Art Cake Center to make cakes by ourselves.
I learned four steps to make a cake. The first step is to make a cake embryo. The second step is to spread thick cream and miscellaneous fruits in the middle of the cake embryo; The third step is to spread white cream all over the cake; The fourth part is painting on and around the cake. Such a delicious and beautiful cake is finished.
There are two difficulties in making cakes. The first is to spread cream all over the cake embryo.
I need to keep turning the tray and use a shovel to thicken the cream on and around the cake. The smell of thick cream makes my appetite big, but the soft cream is not so easy to control. Finally, I finished the task with the help of my teacher.
The second difficulty is to draw the outline of the picture with a toothpick before painting, and then draw with the cream and jam with the pigment. This process is difficult to grasp the intensity of squeezing cream to control the thickness of drawing lines and the size of patterns.
I finally finished my work "Lovely Mom". I thought it was easy to make a cake, but I didn't expect it to be so difficult.
The teacher said, "Make cakes with good ideas". I will try my best to design my own patterns and make a really delicious art cake of my own next time.
6. How to make a cake 600-word composition (explanatory text) I don't know why, today I especially want to eat cakes, but my mother looks at me with strange eyes and asks me to buy them myself, because I don't eat them every time she buys them, so my helpless mother has to give them all to others.
Looking at the hot weather outside the window, I really don't want to rush around in the heat for a cake, so I came up with a new idea, that is, making cakes by myself. I won't be as naive as I was when I was a child. I just mix the eggs and flour, then pour them into the ice cube, and finally put them in the microwave oven for processing. As a result, what I made was paste-like, which was really hard to eat.
This time, I found out how to make the cake online before making it, so I have 200% confidence that I will succeed. First of all, I want to separate the yolk and egg white of two eggs. According to the online production method, when I beat the eggs, I pour them left and right in the eggshell twice to separate the yolk and egg white. Then, add sugar and a little salt to the egg white and keep stirring until it is as thick as milk. After about half an hour, my hands are sour and tired, but I finally fulfilled the requirements. Then I added sugar to the egg yolk, then added flour and a little milk, and continued to stir.
I really don't understand why the egg white and yolk have to be stirred separately, but they still fall together in the end, but they still have to be stirred. Finally, it's time to cook. I first poured some oil into the rice cooker, then poured the prepared materials into it, and then I had to wait patiently for another 15 minutes. Finally, the delicious and golden cake would be cooked.
It's only been five minutes, and I can't wait to walk around the kitchen. I really want to open the lid, but my mother doesn't agree, saying that if I open the lid, I will wait longer. Fifteen minutes finally passed, and I quickly opened the lid, and the hot air filled the whole room, and the fragrance came to the nose. But when I looked carefully, the cake seemed to be not ripe, because it looked flat and there was no sign of swelling at all.
So I entered the state of waiting again. About ten minutes later, the cake was still flat. My mother took it out and looked at it. It didn't look like a cake, but it looked like an egg filling cake.
Why the cake is like this, I am puzzled. Perhaps my lack of experience led to this failure, but my courage to try is also a new challenge to myself.
So I must sum up my experience. I believe I will make a delicious and golden cake next time.
7. The process of making a cake Qifeng cake (weight: an 8-inch round mold) Ingredients: 5 eggs (about 50g/piece), 85g of low-gluten flour, 40g of salad oil (tasteless vegetable oil), 40g of fresh milk, 60g of fine sugar (added to egg white) and 30g of fine sugar (added to egg yolk) and baking:/kloc-
(The amount of ingredients for making a 6-inch round mold is halved. However, it is not easy to calculate the half of five eggs in the formula. In order to facilitate the calculation, all the ingredients can be multiplied by 0.6 to make a 6-inch round mold.
The reference baking temperature of the 6-inch round mold is 180℃, 35 minutes). Shortly after the opening of the blog, a friend told me that he wanted me to make a Qifeng cake with super detailed steps. Considering that there are many articles on Qifeng making, there is no shortage of this one, so I have not started work. However, it seems that there are still many students who are unsuccessful in being Qi Feng. Then, I hope this article can help.
In order to make those students who fell on the Qifeng cake succeed, allow me to nag more this time. In fact, I have always been worried about the name "Qifeng cake".
Qifeng cake is a transliteration of "CHIFFON CAKE". CHIFFON means "chiffon". Just look at the name, you will know that it is a kind of delicate and soft cake like silk, but it must be translated into such a confusing word as "Qifeng". Even I have seen many students mistakenly call it "prestige cake"-a cake that should be as soft as a cloud, but it is misunderstood as such a prestigious name, which is as unacceptable as calling a slender woman Zhang Fei.
I thought: Is it better to just call it "chiffon cake"? It's emotional, artistic and beautiful. Talking about this is just to let everyone know that Qifeng cake should be a delicious cake that is meticulous and soft to the extreme.
It is no exaggeration to describe chiffon with such a name. Some students ask what kind of Qifeng is successful-refer to the original name of Qifeng, and you should be able to understand it.
It is very important for the success of Qifeng to send the protein and stir it correctly. This time I made Qifeng cake, I specially posted a clear picture of the key steps for everyone to compare. I hope everyone can succeed! Production steps: 1, prepare materials.
Flour needs to be sieved, egg whites and yolks should be separated, and the basin containing egg whites should be oil-free and water-free. It is best to use a stainless steel basin. 2. When the egg white is beaten into a fish's eye bubble shape with an egg beater, add 1/3 fine sugar (20g), and continue to beat until the egg white begins to thicken and become coarse foam, then add 1/3 sugar.
Continue to beat until the protein is thick and lines appear on the surface, and add the remaining 1/3 sugar. If you add too much sugar at a time, it will hinder the foaming of the protein, so when beating the protein, you are generally used to adding sugar in several times.
Of course, this doesn't mean that if you add all the sugar at once, the protein won't be beaten, but it will take more effort. 3. Continue to beat for a while. When the egg beater is lifted and the protein can pull out the curved sharp corner, it means that it has reached the level of wet foaming.
If you are making Qifeng cake rolls, the egg whites can be sent to this level. But if you make a regular Qifeng cake, you need to continue to beat it.
When the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, which indicates that it has reached a dry foaming state and can stop beating. Take a look at the big picture of dry foaming.
The degree of protein beating is very important. In the upper right corner is the protein left on the eggbeater. Pay attention to its shape. After dry foaming, don't continue to beat. If you beat too much, the protein will start to be lumpy, which will lead to the failure of Qifeng production.
Put the beaten egg whites in the refrigerator and start making egg yolk paste. 4. Add 5 egg yolks to 30 grams of fine sugar and gently break up with an egg beater.
Don't send the yolk away. 5. Add 40 grams of salad oil and 40 grams of milk in turn and mix well.
Add the sieved flour, and gently mix with a rubber scraper. Don't stir too much to avoid gluten in the flour (if the flour is gluten, it may make the taste of the cake too tough and affect the softness of the cake).
This is the cooked egg yolk paste. 6. Add 1/3 protein to the yolk paste.
Gently stir evenly with a rubber scraper (stir from the bottom up, do not stir in circles, so as not to defoam the protein). After mixing evenly, pour all the egg yolk paste into the bowl containing protein and mix evenly by the same method until the protein and egg yolk paste are fully mixed.
This is the mixed cake paste. The mixed state should be a relatively thick and uniform light yellow.
If you do this step and the cake paste can reach the state in the picture, then congratulations, you have succeeded 90%. 7. Pour the mixed cake paste into the mold and smooth it. Hold the mold with your hand and shake it hard on the table twice to shake out the big bubbles inside.
Put it in a preheated oven, 170 degrees, about 1 hour. The baked cake is taken out of the oven and immediately inverted on the cooling rack until it cools.
Then, demould and cut into pieces to enjoy (it is very delicious to eat directly). It can also be used to make all kinds of decorated cakes.
TIPS: 1, about whether eggs need to be refrigerated. Ask a professional, protein should be the easiest to send at about 20 degrees, so many prescriptions mention that eggs should be taken out of the refrigerator in advance to warm back and forth when sending protein, which is the reason.
However, because egg whites are much easier to beat than whole eggs, even in cold storage, egg whites will be easy to beat. Moreover, low temperature helps to maintain the stability of foam and will not defoam too quickly. So, in fact, it's ok to call without warming up.
2. Many students reacted that the hurricane smelled fishy after baking, that is, using high-quality eggs and adding vanilla powder still smelled fishy, which was not as delicious as buying it outside. My opinion is that it is very likely that Qifeng is not fully cooked.
I have used many kinds of eggs, expensive and cheap.
8. a personal experience-making a cake composition I usually watch my mother make a delicious cake, and I want to try it myself.
Finally, the school organized a trip to "Golden Dream Kingdom" to experience making cakes for yourself. When we arrived at our destination, we were like rabbits running wildly on the green grass.
I look around, wow! It's like a resplendent castle with a few white doves standing on it. Teacher Luo took us for a photo, and then went to visit the museum first.
As soon as I entered the museum, I was attracted by the scene before me. How beautiful it is! This paper introduces the origin and history of the enterprise "Huashengyuan".
As I walked and watched, those stories had "pulled" my eyes, as if I never let go of my hands. The next step is to visit the bread production process.
We didn't blink when we watched it, for fear that we didn't see how to make bread. Those uncles and aunts are working quickly, and their skills are so fast that my eyes are about to burst into stars! Looking at the delicious bread coming out of the oven, we all ate a golden bread, and everyone thought it was delicious.
These are actually not important, but let us know the process of making bread. What is important is "making cakes". You can finally make a cake! We quickly washed our hands, disinfected, and rushed in like a wild horse.
Look, some are making cakes, some are thinking about how to make them, and some are actually tasting them quietly. All the children are very happy. I also started to make cakes, and my mind was full of imagination ... That's it! Let's start, first use yellow cream to surround the lace, then write a few words with black, green and red cream, and finally draw some patterns with orange cream ... It's really beautiful! Look at other people's paintings, such as puppies, hearts and rainbows. Our cakes are neck and neck.
After finishing, we are all satisfied, and there are endless and countless joys in our hearts. Our hearts can't be calm for a long time, because it is our own cake! Time flies. It's time for us to go back to school. This is the first time I have made a cake, and I have learned that the fruit I have earned through my own labor is the sweetest and most fragrant.
9. The teacher taught me to make a cake composition. Today, Teacher Ling taught us to make a cake. We are all looking forward to it, and we all think it is delicious.
I began to prepare materials, including flour, sugar, salad oil and four eggs. The materials are ready, and I wonder if Miss Ling will make a luxurious big cake! If so, we can feast our eyes on it.
When I started making cakes, Miss Ling knocked four eggs into the bowl, and suddenly there were four ping-pong balls lying in the bowl. Then Miss Ling scooped a spoonful of sugar, another spoonful of oil, and another eight spoonfuls of flour, and then began to stir. In the process of stirring, the teacher added some pure milk. Miss Ling said, "When stirring, you can only stir clockwise. If you stir in the opposite direction, it will interrupt the viscosity of flour, and Miss Ling will stir more and more." After getting ready, Miss Ling took out the round cake machine and opened the lid. There were seven cake nests in it, which were divided into five shapes: shell, puppy, small tree, kitten and a big smiling face.
Teacher Ling carefully scooped the mixed flour paste into cake machine, covered it and plugged it in. A minute passed, and there was an attractive smell in cake machine. I think I must eat all the cakes.
About three minutes later, when the cake was baked, Miss Ling opened the cake machine. The cakes with cute shapes were like flat stones. Miss Ling said that girls should eat them first. We watched the girls eat, and our mouths swallowed saliva from time to time. Finally, it was our boys' turn to eat. I ran up first. I chose a puppy cake. I took a bite. Cut! Compared with the luxury cake in my dream, it is far from it.
It's pointless. It's very satisfying to eat the cake made by Mr. Ling himself! I must make a cake myself next time.