How to make a family cake 1 Preparation time: 10-20 minutes.
Production time: 30 minutes-1 hour
Dining number: 1-2 people
Brief introduction of the cake:
Do you think it is necessary to use an oven to make cakes? Must use baking soda, must use expensive butter, must have a good craft? None, as long as a pair of hard-working hands, a wrist that can withstand pain, and a rice cooker, you can easily get it! The rice cooker cake, which has won many battles, is super simple, nutritious and affordable!
As long as you master the correct method, everyone can learn.
Ingredients of the cake: main ingredients: eggs, 3 wheat flour, 3 tablespoons of accessories: milk, a little salt, a little oil, a little sugar, a little cake. Illustrative steps:
1. After preparing the eggs, separate the egg white from the yolk and put them in two large bowls, preferably the soup bowl, which should be water-free and oil-free, remember!
First of all, add a little salt to the egg white bowl, which is to make it easier to send the egg white away, and another function is to improve the sweetness.
2. Next, add a spoonful of sugar, just use the spoon for drinking soup at home.
3. Then pick up the eggbeater and beat it desperately clockwise until it turns white. When it is all DOG, add a spoonful of sugar.
Note: don't put a few paper clips on the eggbeater, you will get twice the result with half the effort! If you don't have an eggbeater, just use three chopsticks. This is full-time work! Fight for delicious food!
4. How can you tell if you hit it in place until it is like this? There is a way: turn the bowl upside down, and the beaten protein will not slip, which means that your kung fu is here!
In fact, egg whites are boring at first, but when they are successful, they feel very good! Ha ha! Prepare a bag of pure milk!
6. The egg whites have been beaten. Put them aside and now deal with the egg yolks. Put two spoonfuls of sugar, three spoonfuls of pointed flour and six flat spoonfuls of milk in a bowl and mix well along the direction. Everyone will find that there are many pimples, which requires you to crush them patiently one by one. In fact, it is very simple, and fight for delicious food!
7. After mixing evenly, it is like this!
8. Add the beaten egg white to the bowl of egg yolk paste. Note: Do not add it once, but add it twice or three times and stir well. Also pay attention. Yes, when stirring, don't stir clockwise like egg whites, but turn it up and down like cooking, remember! You can't make the yolk stick, or the cake won't be eaten!
9. After mixing all the ingredients evenly, it drops like this.
10. Next, take out the rice coOKer, preheat it, and it will be ok in about 40 seconds, and then brush a layer of cooking oil evenly in the pot (I wiped it directly with a napkin).
1 1. Pour the evenly stirred cake paste into an oiled rice cooker.
12. This is the way to pour. It is best to shake it twice on the table to shake out the bubbles inside (be careful not to knock the pot over)
13. Cover the lid and press the cooking button. After 2 minutes, it will automatically jump to the heat preservation state, wait for 20 minutes, then press the cooking button again. After waiting for 20 minutes, open the lid and the house will smell fragrant (here is a note: the air outlet of the rice cooker should be blocked with a towel).
14. You can cook. Oh, look at the finished product. It's very appetizing.
Tips:
My rice cooker is 500 watts, so we should control the time according to the actual situation.
Summarize the precautions of rice cooker cake:
(1) All utensils should be free of water and oil, and hands should be kept dry.
(2) Egg white liquid cannot be mixed with egg yolk liquid, otherwise it cannot be sent away.
(3) The egg white should be stirred quickly clockwise until it hits the bowl and does not slide down. When the beaten egg whites are added to the egg paste, they should be added in several times, and they should be turned up and down when stirring.
(4) The rice cooker should be preheated, and the air outlet should be plugged with a towel.
Practice of family cake 2 Ingredients: 4 eggs, 200 grams of homemade yogurt, 48 grams of low-gluten flour, 24 grams of corn starch and 75 grams of fine sugar.
Pot for tools, tornado, baking music stirring rod
method of work
1, yogurt is best to use the original yogurt made by yourself, and try to make it thicker. If there is no homemade yogurt, you can buy old yogurt to make it. Making method of yogurt: about 700 ml of pure milk is poured into a refrigerated square box, a small packet of lactic acid bacteria powder is added, after being evenly stirred, it is put into a yogurt machine and fermented for 10- 12 hours. After the fermented yogurt is refrigerated in the refrigerator, watery whey will be precipitated, and the watery whey will be poured out, and the solid tofu-like part will be taken to make a yogurt cake.
2. Separate the protein from the yolk with an egg separator, put the yolk into a cooking bowl, add yogurt and stir well, sieve in the low-gluten flour and corn starch, and stir and mix with a baking mixer to form a fine yolk paste for later use;
3. Pour the protein into the foaming blender, first pour half of xylitol, gently shake the tornado foaming blender to make the protein liquid generate coarse bubbles, then pour the other half of xylitol, continue to shake the tornado foaming blender to send the protein to a dry foaming state, and reverse the jar so that the protein will not flow;
4. Add one-third of the protein to the yolk paste, stir it up and down evenly with a baking mixer, then put the remaining two-thirds of the protein into the batter and cut or stir it evenly again;
5. At this time, turn on the electric ceramic stove, turn on 800 watts to preheat the multi-purpose pot for 3 minutes, then pour in a proper amount of vegetable oil, so that the vegetable oil is evenly covered with the bottom and inner wall of the multi-purpose pot, and after preheating until oil lines appear, pour the batter into the multi-purpose pot, scrape the flat paste gently with a stirring rod, then cover the pot, turn on a small fire of 300 watts, and bake for about 20 minutes (the preheating and baking time will vary with different stoves, so please adjust it according to the actual situation);
6. Bake until the fragrance of the cake floats out. At this time, the cake has been baked, and the whole cake can be poured out by using a multi-purpose pot. Put it on the chopping block and cut it into small pieces with a cooked food knife. The yogurt cake is moist and soft, and its taste is similar to that of cheesecake. It tastes better after being refrigerated in the refrigerator.
Practice of family cake 3 Two bags of cake powder (available in the supermarket), two eggs and a little milk.
The steps are as follows:
1, mix the eggs, add the cake powder, stir well until it is pulpy, add a little milk and mix well, and put it in a deeper container.
2. You can add fruit cut into small pieces according to your personal taste (it is recommended to use apples and pears, this time I added oranges, which are slightly bitter after heating), mix them evenly, put them in the microwave oven, and beat them on high heat for 5 minutes.
3. Take it out, sprinkle raisins (if sprinkled from the beginning, raisins will all sink), peanuts, melon seeds and other dried fruits on the newly solidified cake, and then hit it on high heat for 3-4 minutes. It will look good after being baked. You can see oranges when you cut it. Hey, if you have any, you can also spread chocolate sauce or cream on it. It's delicious.
Practice of Family Cake 4 Passion Fruit Mu Si Cake:
Materials:
A. two pieces of passion fruit 12 chocolate cake slices.
B. Gelatin tablets, 2 pieces of milk 100ml sugar, 55g egg yolk 1 passion fruit paste100g whipped cream180g.
C. Gelatin tablets 1 passion fruit paste 40g water 50ml sugar15g
D. decoration: figs, raspberries, passionfruit, appropriate amount.
Reference weight: 3 4-inch round Mu Si circles (or 6-7 inches 1 piece)
Practice:
1. Chocolate cake slices can be made in advance, using Qifeng cake slices, cake rolls or whole egg sponge cake slices.
2. Cut the passion fruit from the middle, dig out the pulp with seeds, pour it into a blender, add a small amount of water (about 30ml), and beat for a few seconds to completely separate out the soup in the pulp, and then filter out the puree for later use.
3. Making Mu Si stuffing: soak the gelatine tablets of material B in cold water for 5- 10 minutes. Boil the milk and sugar in a small pot, then break the yolk, add the passion fruit paste and stir well, then slowly add the boiled milk and stir well.
4. Beat the whipped cream of material B, it doesn't need to be hard, as long as it is slightly thick but it can still flow. Mix it with passion fruit milk and stir well to form a mousse paste. Pour it into a Mu Si mold with cake slices, and put it in the refrigerator to freeze or refrigerate until it is solidified.
5. Making jelly layer: Soak the gelatin tablets of material C in cold water for 5- 10 minute, put passion fruit paste, water and sugar into a small pot and heat them without boiling until the sugar melts, then add the softened gelatin tablets, stir them until they melt, air them to room temperature, take out the solidified Mu Si, pour in a thin layer, and put them in the refrigerator for solidification again.
6. Take out the completely solidified Mu Si, blow it around with a hair dryer for a few seconds, then take out the mold and decorate some fresh fruits.
The practice of family cake 5 the practice of cream cheese cake:
Girls love to eat? You can't kill a boatload of people with one stick! However, in the face of cream cheese cake, it is difficult for men, women and children to resist its charm. Before it's baked, you can already smell the rich and mellow smell of cheese ... Come and learn how to make cream cheesecake!
Ingredients: cream cheese 300g.
Accessories: egg 100g, sour cream 100g, powdered sugar 60g, Oreo biscuit 90g and butter 30g.
Practice:
First, make sour cream: the material is whipped cream150ml, and half a lemon. Pour lemon juice into whipped cream, stir it evenly with chopsticks, seal it and put it in the refrigerator for later use.
Then make the bottom of the cake:
1, remove the white core in the middle of Oreo cookies, put them in a grinder for grinding, or crush them with a rolling pin;
2. Put the butter in the microwave oven and heat it slightly until it melts, which takes about 30-60 seconds;
3. After the biscuit crumbs and butter are evenly mixed, put them into a movable bottom cake mold, flatten and compact them, seal them and put them in the refrigerator for later use.
4. After the cream cheese is chopped, add the sieved sugar, heat it in water, and stir it into mud with a manual eggbeater. Be careful not to heat it too high;
5. Add the whole broken egg into the cheese puree in several times, and stir evenly with an egg beater every time;
6. Add sour cream and stir evenly until there are no particles;
7. Take the cake mold with the bottom of the cake out of the refrigerator and pour the cake paste;
8. Preheat the oven at 160 degrees in advance, take it out and bake it in a water bath for about 60 minutes. Put a baking tray with water on the bottom layer, and put a baking net and a cake mold on the penultimate layer;
9. After baking, pour the whipped cream mixed with lemon juice into the surface, add it and bake it in the oven for 5 minutes. After taking it out and cooling it, put it in the refrigerator for more than 3 hours. Finally, carefully demould it and serve.
The practice of family cake 6 chestnut cream cake:
Main ingredients: egg white (egg white), 3 egg yolks, 2 low-gluten flour, 60 grams of chestnut stuffing 140 grams of auxiliary materials: fig (dry), 50 grams of seasoning, salad oil, 35 grams of salt, 5 drops of lemon juice, 2 tablespoons of light cream, 250 grams of fine sugar, 90 grams of chocolate (black) and 20 grams of chestnut cream cake. Material: 3 egg whites (85 grams), 40 grams of fine sugar, and chestnut cream cake. 2 egg yolks (35g), 20g fine sugar, 60g chestnut stuffing, 2 tablespoons rum, 35g salad oil, 60g low-gluten flour and 50g figs soaked in rum (about 4).
Others: 250g of whipped cream, 30g of fine sugar, 80g of chestnut stuffing, 20 melted chocolates, and appropriate amount of frosted biscuits.
Chestnut cream cake practice:
1. Put the fig in a container, pour in rum and soak it overnight. Add white sugar to the egg yolk and stir well. Add chestnut paste, salad oil and rum and stir well.
2. Sieve in the low-gluten flour sieved twice in advance;
3. Mix evenly, add a little salt and lemon juice to the egg white until it is rough, add sugar for three times and beat until it is neutral, and mix 1/3 protein cream with egg yolk paste evenly;
4. Pour into the remaining egg white frost and mix well. Dice the figs and pour them into the mixture.
5. Pour into the mold for 7 minutes, preheat the oven at 160 degrees, and bake at 150 degrees for about 40 minutes. Taking out the inverted buckle, cooling and demoulding;
6. Beat the whipped cream with sugar and spread it evenly on the cake. 1 6 inch is about150g whipped cream;
7. The remaining100g whipped cream is mixed with chestnut puree;
8. Mix well slowly, put it into the mounting belt of Montblanc flower mouth, squeeze it on the surface of the cake, and finally squeeze the staff and decorate it with icing biscuits.
The practice of family cake 7 ingredients preparation:
Cake body: 50 grams of milk, salt-free cream 1 10, 240 grams of pumpkin puree, 0/5 grams of honey 120 grams of egg yolk 120 grams, 5 grams of baking powder, 0/20 grams of low-gluten flour/kloc-0, 240 grams of protein.
Sandwich filling: 75g milk, 50g sugar, 75g egg yolk, pumpkin puree, 75g cheese and whipped cream. 2 grams of gelatin, cinnamon powder and corn flour.
Practice steps:
1, melt the salt-free cream, add pumpkin puree, milk, egg yolk, honey, low-gluten flour and baking powder and mix well.
2. Beat the egg whites, sugar and tartar powder to dryness, and add them in step 1 several times and stir well to form a cake.
3. Pour the cake into the baking pan, bake at 170℃ for about 20 minutes, and let it cool after taking out the oven.
4. Mix the egg yolk, sugar, corn flour and milk well, then heat it in water and stir until it turns white and thick.
5. Add step 4 into softened cheese and mix well, then add pumpkin puree and melted gelatin and mix well.
6. After cooling the step 5 to normal temperature, add the whipped cream in several times and mix well, then add the cinnamon powder and mix well to form the sandwich stuffing.
7. Cut the spare cake body into 3 pieces, first put one piece in the mold sealed with plastic wrap, and pour the filling with the height of 1/3 to smooth it.
8. Cover the cake slice and flatten it, then put in 1/3 filling to flatten it, then put in a cake slice and pour in the remaining filling to flatten it.
9. Scrape the pattern on the surface of the stuffing with a scraper and put it in the refrigerator for freezing and solidification.
10, take it out after freezing, demould it, cut it into pieces, and decorate it.
The practice of family cake 8 ingredients preparation:
Whole wheat flour100g, low-gluten flour 80g, baking powder 1/2 teaspoons, baking powder 1/2 teaspoons, salt1/8 teaspoons, unsalted butter (room temperature) 80g, brown sugar 80g, 2 eggs, and chopped pumpkin.
Practice steps:
1, whole wheat flour, low-gluten flour, baking powder, baking soda powder and salt, and sift well for later use.
2, soft butter and brown sugar until creamy, slowly add eggs and mix well, add pumpkin mince and mix well.
3. Add 1/2 of the sieved powder and stir it quickly with a rubber scraper until it is smooth.
4. After mixing the fresh milk, add the remaining powder and mix well. Finally, add pumpkin seeds and mix well.
5. Put the batter in a paper mold and bake it for 20 to 25 minutes until the surface is golden yellow or insert it into the center with a bamboo stick. When it is taken out, it does not adhere to the batter, which means that it is baked. Take it out and let it cool for a while, and then enjoy it.
Practice of Family Cake 9 Cake body materials: 4 eggs, 60g low-gluten flour, cocoa powder 10g, corn oil 45ml, white sugar 80g, instant coffee solution 45ml, salt 1g and 2 drops of white vinegar.
Cream stuffing: 250ml of whipped cream and 20g of white sugar.
Decoration: Fresh strawberries in moderation.
Baking: the middle and lower layers are fired 175 degrees for about 45 minutes.
Practice:
1. Separate the egg yolk and egg white and put them in a big bowl respectively;
2. Add 20g white sugar to egg yolk and stir well with manual egg pumping, then add corn oil and instant coffee solution and stir well;
3. Sieve in the low-gluten flour, cocoa powder and salt, and stir well with eggs to form a granular yolk paste;
4. Add 2 drops of white vinegar to the egg white to make a big bubble with electric egg beater, and add the remaining white sugar in three times to send it to the hard foam of the protein;
5. oven preheating 175 degrees. Add 1/3 protein cream into the egg yolk paste, stir it quickly and evenly, and then pour the egg yolk paste back into the egg white pot and mix well;
6. Pour the cake paste into the mold to smooth the surface, knock out the big bubbles on the table, send it to the middle and lower layers of the oven, bake at 175 degrees for about 40 minutes, and then buckle it on the grid after being discharged, and naturally cool and demould it;
7. Take the whipped cream out of the refrigerator, add sugar and use electric egg beater to send out slight lines;
8. Cut the cake into three pieces horizontally, spread appropriate amount of cream on each piece of cake, and put on strawberry granules.
The method of family cake 10 material selection:
Spontaneous flour 1 cup, 2 pieces of chocolate, about 650g of Winnipeg ice cream, 3 cups of cherries (foreign cherries), cotton candy 1 cup, half a cup of chopped peanuts, 2 eggs, 2 pieces of vegetable butter, and proper amount of sugar and salt.
Method:
1, add salt and melted butter, sugar, chocolate and eggs to the flour and mix well.
2. Put the dough on a flour-sprinkled board, make a crust with a thickness of 1 cm and a width of 10cm, put it in the oven, bake it at 350 degrees Fahrenheit for 8- 10 minutes, and take it out for later use.
3. Put cherries, marshmallows and peanuts into the ice cream and mix well. After freezing, cut them into blocks and put them in the chocolate cake skin. After cooling, they can be eaten.