How to make the most basic cake

How to make the most basic cake, many of you have eaten cakes, right, and some of you have made many kinds of cakes, too, and the following teaches you a few basic cakes that are the ones that appear the most on our table because it's super easy. The following share how to make the most basic cake?

How to make the most basic cake 1

Milk and corn oil together Egg whisk until emulsified;

Low gluten flour sifted into the emulsion;

Highlights: Flour mixing techniques to pay attention to the use of the zig-zag type of mixing to avoid the flour gluten;

Eggs part of the egg yolks and whites of eggs separate;

The egg yolks and the whites of the eggs separate;

The egg yolks and the whites of eggs separate

Separate the egg yolks and add them to the batter, still using the zigzag technique;

Add lemon juice or white vinegar to the egg whites, and beat the egg whites with a whisk on a medium-high speed;

Add the sugar in three batches;

Whip the egg whites until you get the bends in the sides, and don't over-whip them or they will crack during the baking process;

The egg whites should be whipped until the cake is done. burnt

The cake out of the baking paper removed to cool, the color side up, while rolling and dragging

After the cut can be

How to make the most basic cake 2

Eggs from the refrigerator out of the 5 to warm up

Separate the yolks with the whites in two clean, dry, oil-free pots. The eggs can be beaten one by one in a small dish and then divided

Weigh the weight of sugar

20 grams into the yolks

Add white vinegar to the egg whites at the beginning of the beat, to help stabilize the egg whites

Add sugar to the egg whites three times, and beat the egg whites until they have stiff peaks. We whipped the light cream with granulated sugar until fluffy and creamy, and then put it in the refrigerator to save

After the cake came out of the oven, tear off the greaseproof paper while it is still hot, and turn it over, and then smear the cream in the middle of the cake when it is slightly cooled

Then roll the cake roll up, and then use the greaseproof paper to keep it in the refrigerator to save for half an hour, and then take it out to decorate and then you can eat!

Then roll the cake and keep it in the refrigerator with greaseproof paper for half an hour, then take it out and decorate it and eat it.

The most basic cake how to do 3

A Japanese cotton cake

Ingredients

60 grams of butter, 80 grams of low-flour, 80 grams of milk, 6 eggs, 90 grams of granulated sugar, 1 gram of salt, lemon juice 3 drops.

Practice

1, cut the butter into small pieces and put it into the pot, heat it over low heat until the butter boils and immediately turn off the heat.

2. While the butter is boiling, pour in the flour and stir well to make a hot dough.

3. Add one whole egg to the hot dough and gently toss up and down with a rubber spatula.

4. Add the remaining 5 beaten egg yolks and mix well.

5. Pour in the milk and mix well to form a smooth batter.

6. Add salt and lemon juice to the remaining 5 egg whites, and beat with an electric mixer on low speed until fish-eye bubbles form, then add 1/3 of the sugar.

7, continue to beat until the egg white is thick, thicker bubbles and then add 1/3 granulated sugar.

8, and then continue to whisk the egg white until the appearance of lines when the remaining 1/3 of the granulated sugar added.

9, continue to whisk for a short while, lift the whisk, the emergence of sharp corners and the end of the end of the bend slightly sagging when it is dry foam.

10, take 1/3 of the whipped egg white paste to the yolk paste, gently mix up and down evenly, like a Chinese stir-fry technique.

11, and then pour the batter into the original whipped 2/3 of the egg white batter.

12, the same method of mixing evenly, so that it is fully integrated into a thick and delicate cake batter (if the mixing constantly appear small bubbles, the protein has been defoamed, resulting in the finished product will be baked out of the collapse, shrinkage, pudding layer, the texture of the solid not fluffy and so on, which is in the first step of the ironing of the dough when the heat and stirring of the flour to master).

13, the baking tray on the greaseproof paper, pour into the cake batter, with a spatula to smooth the skin, gently shocked to remove large air bubbles.

14, preheat the oven to 140 degrees Celsius, in the upper part of the oven into the baking rack, baking racks on a piece of tinfoil, and then in the middle of the oven into the baking pan with the cake batter, upper and lower heat baking 45 minutes.

15, when the cake baked to the last 10 minutes, pull out the upper layer of tinfoil, so that the cake crust evenly colored, baked and removed the cake inverted on a cooling rack.

16, after cooling, remove the greaseproof paper, cut into pieces and serve, or add jam, cream, fruit together.

Second, cranberry yogurt cupcakes

Ingredients

3 eggs, homemade yogurt 90 grams, a few drops of white vinegar, cranberries 50 grams, 50 grams of sugar, 80 grams of low-flour, 40 grams of corn oil.

Practice

1, dried cranberries chopped, add some low-flour mixing to be used (the purpose of adding the cake batter does not sink to the bottom).

2, egg whites and yolks separated.

3, add 20 grams of sugar, corn oil and good yogurt at a time, stirring well each time.

4, add the low-flour mix, pay attention not to draw a circle mix, mix the yolk paste to be used.

5, egg whites add white vinegar, add 30 grams of sugar whipped in three times.

6, whipped egg white powder three times into the egg yolk paste, then add the powder and cranberry mix.

7, the cake batter poured into paper cups seven full, into the preheated ` oven 170 degrees upper and lower heat for 30 minutes.

Three sponge cupcakes

Instructions

2 eggs, 50 grams of low-flour, 25 grams of unflavored vegetable oil, 45 grams of powdered sugar.

Methods

1, beat the eggs in a clean, oil-free, grease-free, large bowl and pour in the powdered sugar.

2, start whipping, at first it will be more bubbles, then it will be more and more delicate. Beat to full hair, this time the state of the more delicate, no big bubbles, lift the beating head batter will be hanging not easy to drip, and can pull out the small 3 corners.

3, start whipping, at first there will be more bubbles, and then will be more and more delicate. Beat to full hair, this time the state is more delicate, no big bubbles, lift the beating head batter will hang on not easy to drip, and can pull out the small 3 corners.

4, 2 times sifted into the low-flour, with a rubber spatula like stir-fry up and down to mix evenly, do not circle, so as to avoid defoaming.

5, flip accompanied by all even, take a little egg paste into the oil, up and down flip accompanied evenly.

6, accompanied by a good, back to the egg batter, up and down to accompany evenly.

7, the molds lined up on the baking sheet, respectively, poured into the accompanied cake batter, into the preheated oven, middle and upper and lower heat 180 ° bake for about 20 minutes.

Four, yogurt cake

Ingredients

Yogurt 96g, 25g of low gluten flour, 7g of corn starch, 2 eggs, 25g of sugar, 20g of corn oil.

Methods

Practices

These are the most important things you can do to make a cake. strong>

1, yogurt and oil into a bowl, mix well with a hand whisk.

2. Add the egg yolks and mix well, sift the two powder mixes in and mix into a batter.

3, egg whites in two parts add granulated sugar, with an electric whisk until dry peaks. Take one-third of the whipped meringue into the egg yolk batter, and use a spatula to mix evenly from the bottom up.

4. Mix into a fine cake batter and pour back into the remaining meringue.

5. Use the same technique to mix well, and do not turn in circles to avoid foam.

6. Pour it into a square solid-bottomed mold lined with greaseproof paper.

7, put the mold into the hot water on the baking sheet, into the preheated upper heat 120 degrees, lower heat 140 degrees in the bottom layer of the Tohling K40C oven, baking for about 60 minutes.