There are three ways to make cakes now-oven, microwave oven and rice cooker. Let me explain it to you one by one.

Save trouble in microwave oven

Ingredients: flour 1 00g dry yeast powder 5g sugar 30g butter 45g milk1tablespoon cream essence several drops.

1: First, mix the eggs and sugar, and use an eggbeater to make a hard foam, so that it feels heavy.

2. Put the flour, baking powder, butter (melted by microwave heating in advance), milk and cream essence into the egg mixture and stir well.

3. Pour the stirred batter into a container (please wipe it with butter in advance so as not to touch the bottom), smooth the surface, then gently cover it with plastic wrap, and put it into the microwave oven to pierce it with a bamboo stick from time to time until there is no liquid on the bamboo stick, which indicates that it has been baked successfully.

4: Take out the baked cake and decorate it with whipped cream and fruit as you like.

You can do without milk, just use water instead, and the taste is different.

Add some chocolate powder or fruit or strawberry powder.

It doesn't matter whether there are raisins or not, and any other small dried fruit will do.

(In fact, some big supermarkets sell cake powder, but Wal-Mart does. You can mix a bag of powder with an egg and microwave it for 3 minutes.)

Rice cooker cake

Raw materials:

(Note: A large spoon refers to a ceramic spoon for drinking soup. A little is a little, there is no measuring tool, it is pinched by hand. )

1, 3 eggs, 3 tablespoons of flour (as big as a hill), 3 tablespoons of sugar (flat three tablespoons), 3 tablespoons of oil and water (which can be replaced by milk), corn starch 1 flat spoon, and a little baking powder by hand.

2. Separate egg yolk and egg white, and put them in clean containers without water and oil.

3. Making yolk paste: a. Take half of sugar and stir with water until the sugar is dissolved in water.

B, adding oil and continuously stirring until the water, oil and sugar are uniformly dissolved (slightly thick)

C. Add the mixed and sieved flour (mixed flour, corn starch and baking powder) in stages and stir evenly.

D, adding the egg yolk, and uniformly stirring with the flour paste to obtain the egg yolk paste.

4. Send the egg white: a. Add a few drops of white vinegar to the egg white and beat it in one direction until coarse bubbles appear.

B. Add sugar for three times and beat until hard and foaming. (Hard foaming sign: it can pull out a strong small sharp corner, can hold a small spoon and not pour it down, and the egg liquid will not flow down when the container is inverted.)

5. Take one-third of the beaten egg white paste and stir it with the egg yolk paste (stir it from bottom to top), then take one-third to continue stirring, and then pour the egg yolk paste into the remaining one-third of the egg white paste and finally stir it evenly (remember, the stirring method is from bottom to top).

6. Pour the stirred paste into the preheated rice cooker, pat the rice cooker hard several times to eliminate bubbles, press the cooking button, jump to the heat preservation and wait patiently. This process depends on different power rice cookers. Some rice cookers have high power, so it's good to cook for one and a half hours at a time, while those with low power have to cook for several times, but don't press the cooking button frequently, and keep cooking for 20 minutes after jumping to the heat preservation, or I'll suffer so much.

The oven cake is the most authentic, but I don't have an oven at home, so I haven't made it. In fact, the materials are all the same, just baking it in the oven at last.

The above is my experience, you have a try. By the way, I'll tell you how to send the egg whites (this is the key to the softness of the cake)

There are many people who fail to make cakes in the microwave oven, and the reason is that the protein is not sent away. Now I'll tell you the secret of my egg whites! As long as 10 minutes, you can make a soft cake without baking powder!

1. Check your egg beater first. The basin and egg beater must be clean, oil-free and water-free, otherwise it will increase the difficulty of sending.

Now let's beat the egg whites! First, add a spoonful of salt to the protein bowl, which is very helpful to send the protein! Start beating ... until the egg whites are foaming, which only takes 1 minute.

3. Now, you can add 1/3 of the sugar you prepared to the egg white, and continue to beat ... until the egg white bubbles evenly. At this time, the egg white is still watery. This may take three minutes.

4. Add the rest of the sugar 1/2, and beat it ... until the protein turns white, look carefully! At this time, the protein can still see thin bubbles, but it has become semi-liquid. If you are making an angel cake or a Qifeng cake, it will do. This seems to be called "wet bubble". At this time, when you beat the egg to stir up the protein, the protein will drip down. This will take about 4 minutes.

5. Finally, put all the remaining sugar into the basin. In one word: your hand feels a little heavy after beating, and the protein has become semi-colloidal. After beating for a while, you can sow the protein in a corner of the basin at will, and it will not flow. This is called "dry bubble", which is most suitable for making sponge cakes. It takes two minutes, that's enough!

Ok, 10 minutes you have a successful protein. Will make a successful cake! I don't need to say it below! You can make a fragrant and soft cake without baking powder!