(1) Preparation materials: 600g cake powder, 90cc milk and eggs, 3 egg beaters (or electric mixers), 1 milk marlene (or cream), several containers (preferably with handles and sharp mouths, as shown in Figure 2), and a small brush (for oiling and cleaning the disk). (2) cake machine chooses mini Calvin cake machine cake. Manufacturing steps: step 1. Step two, then beat in three eggs. Step 3, add 90c.c milk. (At this time, you can add food according to your personal preference, such as raisins, red beans, fruit granules, etc. Step 4: After the materials are prepared, stir them evenly with an egg beater (or electric mixer), and then you can start preparing the omelet. Step 5: Turn the thermostat to the "high" position and plug it into the power socket. At this time, the power light will light up. After waiting for 3~5 minutes, the heating lamp will light up, indicating that the surface temperature of the inner plate has reached the temperature that can start baking. Step 6, open the top cover. In order to prevent the baking tray from sticking to the baked omelet, first coat a thin layer of milk marin on each model hole of the upper and lower baking trays. Step 7, then pour in the prepared materials (the egg powder will expand when baking, so you can pour it when it is about eight minutes full), and then cover it. Please add materials carefully and slowly to avoid dripping around or overflowing. Step 8: Turn the temperature adjustment knob to the "middle" position and aim at the prepared arrow. It can also be adjusted to "high" (crisp) or "low" (soft) according to personal taste. Step 9: Cover and let stand for about 5 minutes. Step 10. During this period, the green light will turn on and off alternately. Step 1 1. Open the lid and the hot omelet will be baked! Note: Only blunt plastic or wooden utensils can be used to hold cakes, not sharp or metal utensils, so as not to damage the non-stick surface. Cake powder can be bought in food stores (or pastry shops), supermarkets and some supermarkets. You can also make your own cake powder according to your personal preference. ※. Reference materials include: low-gluten flour, cereal flour, baking powder, milk powder and spices. ※.

Edit the classification of this cake.

From a more professional point of view, cakes can be divided into three categories. 1- batter is made of oil, sugar and flour. By stirring the oil and sugar, add enough air to make the cake swell. For example: marble cake, fruitcake, muffin, etc. Making key: 1), butter and cream are put into a clean basin, and the grease is softened with electric egg beater. 2) adding sugar until the color turns white or pale white; Remember to scrape the bottom and edge of the basin at any time. 3) Add the whole egg into the oil sugar several times and stir evenly. Stir well before adding the egg mixture every time. 4) Slowly add milk (or fresh milk) and slowly beat the sugar granules to melt. 5) Add the sieved flour and stir well. 6) Oiling the mold, adding raw materials and baking. 2- Foam cake (foam type) takes eggs, sugar and flour as the main raw materials, and mixes the eggs and sugar with sufficient air to make the cake swell and soften. For example: sponge cake, honey cake, angel cake, etc. Making key: 1), first put the eggs in water and heat them, then add sugar. Remember to keep stirring with the eggbeater, or the bottom will be cooked; The temperature should not exceed 42℃, otherwise it will become scrambled eggs. 2) (There is no water in eggs and sugar) Beat with an egg beater until it is thick and the color turns white. 3) Sieve the low-gluten flour, add it and stir it evenly. 4) After all the materials are stirred evenly, finally, some materials that can enhance fragrance are added. 5) When making angel cakes, only egg whites are beaten. Beat the egg whites into wet foam. Just don't hit them too much. If the egg white is dry foamed, it is not easy to stir when mixed with dry powder. Moreover, if it is dried and foamed, it will not continue to expand during the baking process, which will make the baked cake taste dry and have greater toughness. 3- chiffon type: mix batter and foam to change the texture and particles of foam, and the taste is moist and soft. Generally, birthday cakes, Swiss rolls, Boston pie cake layers and decorative cakes are all made of Qifeng cakes. Production key: 1), in a pot, add sugar to the egg yolk first until it is thick. 2) Add milk, salad oil and vanilla extract and mix well. 3) In another clean basin, beat the egg white until it bubbles, then add sugar to the egg white for 2-3 times, and continue beating until it is wet and close to dry foaming. 4) Add 1/3 egg white to the egg yolk and stir well. 5) Sift 1/3 low-gluten flour into the egg yolk and mix well. 6) Add 1/3 egg white and mix well, then sieve and add 1/3 flour and mix well. 7) Finally, add all the remaining egg whites and low-gluten flour, mix them evenly and then enter the mold. 8) Because the batter of Qifeng cake is relatively thin, I hope it can expand upward along the baking mold when baking, so the mold is not oiled. Otherwise, if there is a layer of oil between the cake and the mold, the cake will not expand upward, not only the volume will be small, but also the internal address will become dense and not thick.