Three chalkboard background chalk lettering birthday poster psd source file - ps rice group
Thank you oh our class drawing star for me to draw such a delicious cake and heartwarming chalkboard.
cake production method and step-by-step picturesSince the rain mom love baking, these years after the family birthday, birthday cake is my own do, with the best ingredients, and fresh fruit, do out of the cake not only look good but also tasty, raw materials, healthy without any additives, the family ate it also rest assured. A lot of friends also have the enthusiasm to make cakes for their family members, just every time they are busy, do not come out of the appearance, today's rain mom to make a cake, with a cell phone to shoot a detailed production process, today to share the process in detail with you, carefully read through, and then pay attention to the back of the article Note, you will be able to succeed.
Six-inch cream birthday cake
Instruments: 500 grams of light cream, 40 grams of granulated sugar, 1 mango, red dragon fruit half, fig 1, peach Oreo cookies 2, six-inch chiffon cake embryo 1
Assisting tools: laminating nozzle 1, laminating bag 1, a soft spatula 1, spatula 1
Production:
Process:
Prepared for the use of the first step: ready to use, and the first step of the second step is to prepare for the use of the first step of the first step, and then note the article after the notes, you must succeed.
The first step: ready to use the ingredients, six-inch chiffon embryo, mango and dragon fruit can also be replaced with their favorite fruits, light cream must be kept refrigerated.
Step 2: Peel the fruits, cut them into small pieces, and put them on a plate.
Step 3: Divide the chiffon cake into three even-thin slices with a knife. A serrated knife is the most convenient way to divide the slices, and the number of slices can be three or two, depending on your preference.
Step 4: Take out the refrigerated light cream, pour it into the chef's jar, and add granulated sugar.
Step 5: Put it in the chef's machine, start mixing on medium speed, and mix it until it gradually thickens, then turn to the lowest speed. When mixing the light cream, you must pay close attention to the whipped state, a little carelessness will be over-beaten. If you don't pay attention, you'll over-beat it. Over-beaten light cream will become crumbly, and can't be used for laminating; it can only be used as a baking ingredient.
Step 6: Stir in the whipped cream as shown in the picture, and lift the beater head to make it solid.
Step 7: Take a slice of the cake, place it on the turntable, put a spoonful of cream on it, and gently smooth it out with a spatula.
Step 8: Spoon in the mango pieces and spread them in a flat layer, pressing gently to flatten.
Step 9: Spoon in a little more whipped cream and spread it out with the mango pieces, then add the second slice of cake.
Step 10: Add the buttercream again and smooth it out, add the dragon fruit pieces, and add the buttercream to smooth it out.
Step 11: Place the last slice of cake, spoon in the cream and smooth the top and sides with a spatula.
Step 12: If you can't use a spatula, you can use a soft spatula to assist you. Place the soft spatula on the edge of the cake, turn the rotary table, and gently rotate it to smooth out the cake.
The twelfth step:
Place the laminating bag into the laminating nozzle, put the rest of the light buttercream into the laminating bag, and cut a small opening in the bag to reveal the laminating nozzle.
Step 13: Squeeze the lines and flowers on the surface of the cake, then put in the sliced figs and mangoes to decorate, and you're done.
Step 14: Put three heart-shaped inserts, isn't it very atmospheric?
Rain mom talk:
1, about the light cream, they eat the best use of animal cream, I commonly used brands have Tower and Blue Windmill, Tower flavor is more refreshing, Blue Windmill cream flavor is more rich. The cream should be kept refrigerated and used as soon as possible after opening, using the sealing clip to hold it in place.
2, light cream laminating indoor optimal temperature of 24 degrees or less, the temperature is too high, light cream is easy to melt, summer days when the heat, you can whipped cream containers ahead of the refrigerator, and then open the air-conditioning for the production of the cake in a timely manner refrigeration.
3, cake embryo used in the fruit filling, according to their own preferences can be put, such as blueberries, kiwi, etc..
Cake production process
I'll teach you some of your methods are relatively simple, no pictures, their own feel to do, skilled on the good
Cake production process
1, cocoa sponge cake
Raw materials: eggs 600g, sugar 300g, 290g of low gluten flour, cocoa powder 30g, white oil 100g, skim milk.
Appliances: mixing bowl, sieve, small pan, paper towel, cake ring, baking pan, cake board.
Method:
(1)Preheat the oven to 180℃ (or 180℃ at the top and 165℃ at the bottom) and set aside.
(2)Beat the eggs in a mixing bowl, add the sugar and beat with a mixer until white and creamy.
(3) Sift the low gluten flour and cocoa powder through a sieve, gently pour it into the mixing bowl, add the melted and cooled white skimmed oil and skimmed milk, and whisk well to make the cake.
(4) Put the cake into a paper-lined cake ring in a baking pan, smooth it out with your hands and bake it in the oven.
(5)Bake for about 30 minutes, remove the cake when it is completely cooked, cover with a cake board while it is still hot, and then cool before using.
2, vanilla sponge cake
Raw materials: eggs 630g, sugar 310g, vanillin or vanilla powder 5g, low gluten flour 310g, lettuce oil 100g, skimmed milk.
Appliances: mixing bowl, sieve, paper towel, cake ring, cake board.
Method:
(1)Preheat the oven to 180℃ (or upper heat 180℃, lower heat 165℃) and set aside.
(2)Beat the eggs in a mixing bowl, add sugar and vanillin or vanilla powder, and beat on a mixer until thick and whitish.
(3) Gently fold in the sifted flour into the mixing bowl, then add the lettuce oil and skimmed evaporated milk, and continue to mix until smooth.
(4) Put the cake into a parchment lined baking sheet and smooth it out with your hands, then bake it in the oven.
(5)Bake for about 30 minutes, remove the cake when it is completely cooked, cover with a cake board while it is still hot, and let it cool before using.
3, orange sponge cake
Raw materials: eggs 500g, sugar 300g, fine salt 5g, low gluten flour 200g, baking powder 5g, skim milk, orange juice 50g, lettuce oil 75g.
Utensils: mixing bucket, mixing bowl, sieve, paper, cake ring, cake board.
Method:
(1)Preheat the oven to 170℃ (or 175℃ at the top, 160℃ at the bottom), line a baking sheet with paper liners, and then put a cake ring on it.
(2) Separate the eggs into yolks and whites.
(3) Pour egg yolks, fine salt and half of the sugar into a mixing bowl and beat with a mixer until thick and white, then add low gluten flour and baking powder, skimmed milk and clarified juice, and lettuce oil, and mix well.
(4) Put the egg white and the other half of the sugar into another mixing bowl and beat with a mixer until soft peaks form, then add the egg yolk mixture, mix well, put it into the reserved cake ring, smooth it out, and bake it in the oven.
(5) Bake for about 40 minutes or until the cake is completely cooked through, remove from the oven, cover with a cake board while it is still hot, and allow to cool.
4, almond sponge cake
Raw materials: egg 500g, sugar 250g, skimmed milk, low gluten flour 240g, almond flour 80g, melted white oil 50g.
Utensils: mixing bucket, sieve, paper pads, cake ring, cake board.
Method:
(1)Preheat the oven to 180℃ (or 180℃ at the top, 170℃ at the bottom), line the baking sheet with paper liners, and then put the cake ring on standby.
(2) beat the eggs into the mixing bowl, add sugar, mixer beat until white and thick creamy foam, add the appropriate amount of skim milk, turn to medium or low speed beat for a while.
(3) Carefully mix in the sifted low-flour flour and almond flour, mix well, then add the melted white skimmed oil, mix well, put it into a spare cake ring and bake in the oven.
(4)Bake for about 30 minutes, until the cake is completely cooked through, remove from the oven, cover with a cake board while it is still hot, and allow to cool before using.
5, honey sponge cake
Raw materials: cake emulsified oil 20g, a little warm water, 500g eggs, sugar 250g, 250g low gluten flour, baking powder 5g, peanut butter 100g, melted white skimmed oil 45g, skimmed milk moderate.
Appliances: mixing bowl, egg skewer, mixing bowl, sieve, measuring cup, paper towel, cake ring, cake board.
Method:
(1)Put the cake emulsified oil and warm water together in a mixing bowl, and use an egg skewer to beat evenly.
(2) Preheat the oven to 170 ℃ (or upper heat 170 ℃, lower heat 160 ℃), in the baking dish lined with paper, and then put the cake ring standby.
(3) Pour the emulsified oil into a mixing bowl, beat in the eggs and add sugar, and beat with a mixer until completely fluffy.
(4) Slowly pour the sifted flour and baking powder into the mixing bowl and mix well, then add the peanut butter and melted white skimmed oil and skimmed evaporated milk and mix well.
(5)Put the mixture into the spare cake ring and smooth the surface, bake in the oven for about 40 minutes until fully cooked, then cover the cake board with the cake while it is still hot and let it cool down.
Note: Cake emulsifying oil, also known as "SP", can make the cake to speed up the emulsification, the volume of fluffy, especially for large-scale production, but the production of the cake shrinkage ratio increased slightly. Peanut butter can be roasted crunchy peanut kernels, ground with water.
6, coffee sponge cake
Raw materials: 8 eggs, egg yolks 3, sugar 350g, instant coffee 10g, 345g of low gluten flour, melted white skimmed oil 180g, skim milk.
Appliances: mixing bowl, sieve, measuring cup, paper towel, cake ring, cake board.
Method:
(1)Preheat the oven to 180℃ (or 185℃ at the top, 165℃ at the bottom), line the baking sheet with paper liners, and then put the cake ring on standby.
(2) Put the eggs and egg yolks into a mixing bowl, add the sugar and instant coffee, and beat in a blender until the mixture is thick and creamy.
(3) Sieve the low gluten flour, pour it carefully into the mixing bowl and mix well, then add the melted white skimmed oil and skimmed evaporated milk and mix well.
(4) Put the mixed ingredients into the reserved cake ring and smooth the surface with your hand, then bake in the oven.
(5) Bake for 35 minutes or until fully cooked, remove from the oven, cover with a cake board and allow to cool.
7, strawberry sponge cake
Raw materials: egg 500g, sugar 275g, fine salt 4g, strawberry jam 100g, low gluten flour 250g, corn starch 25g, lettuce oil 50g, skimmed milk.
Appliances: mixing bowl, measuring cup, sieve, paper towel, cake ring, cake board.
Method:
(1)Preheat the oven to 170℃ (or 165℃ at the top, 155℃ at the bottom), line the baking sheet with paper liners, and then put the cake ring on it.
(2) Combine the eggs with the sugar and fine salt in a mixing bowl and beat with a mixer until completely fluffy. Add the strawberry jam and beat on medium speed.
(3) Sift together the low gluten flour and cornstarch, then slowly add to the mixer and mix well, then add the lettuce oil and skimmed milk and mix well.
(4)Put the mixed materials into the spare cake ring and bake in the oven for about 40 minutes until the cake is completely cooked through, then cover the cake board while it is still hot and let it cool down.
8, cherry sponge cake
Raw materials: candied cherries 120g, eggs 570g, sugar 270g, 300g of low gluten flour, lettuce oil 60g, skimmed milk.
Appliances: crusher or chopper, mixing bowl, sieve, measuring cup, paper towel, cake ring, cake board.
Method:
(1)Preheat the oven to 175 ℃ (or 170 ℃ on the top, 160 ℃ on the bottom), in the baking pan lined with paper, and then put the cake ring standby.
(2)Mince the candied cherries with a grinder or a chopper.
(3) Place the eggs and sugar in a mixing bowl and beat with a mixer until white and creamy.
(4) Sift the flour and carefully mix it into the mixing bowl, then add the chopped candied cherries, lettuce oil and skimmed milk, and mix them all together.
(5) Bake for about 35 minutes or until thoroughly cooked, remove from the oven, cover with a sheet pan while still warm, and allow to cool.
9, banana sponge cake
Raw materials: egg 500g, sugar 300g, banana jam 100g, lettuce oil 50g, 200g of low gluten flour, corn starch 100g, skim milk.
Appliances: mixing bowl, mixing bucket, measuring cup, sieve, paper towel, cake ring, cake board.
Method:
(1)Preheat the oven to 170℃ (or 175℃ at the top, 160℃ at the bottom), line the baking pan with paper liners, and then put the cake ring on standby.
(2) Separate the egg whites and yolks into two mixing bowls.
(3) Put the egg yolks and half of the sugar into a mixing bowl and beat with a mixer until white and creamy, then add the banana jam, lettuce oil, sifted flour and cornstarch, and skimmed milk, and whisk constantly until smooth.
(4) Place the egg whites and the other half of the sugar in a mixing bowl and beat until stiff peaks form, then mix into the egg yolk mixture and beat well, then fill into the reserved cake ring, smooth the top and bake in the oven.
(5) Bake for about 40 minutes or until the cake is completely cooked through, remove from the oven, cover with a cake board, and allow to cool.
10, mango sponge cake
Raw materials: 600g eggs, mango jam 60g, melted white skimmed oil 60g, 150g of low gluten flour, skimmed milk, 150g of sugar.
Utensils: mixing bowl, mixing bucket, measuring cups, sieve, paper towels, cake ring, cake board.
Method:
(1) Preheat oven to 170 ℃ (or 170 ℃, 160 ℃), baking pan lined with paper, and then put the cake ring standby.
(2) Separate the yolks and whites of the eggs and place them in two mixing bowls.
(3) Put the egg yolks into the mixing bowl and beat with a mixer until white, then add the mango jam and melted white skimmed oil, continue to beat well, then add the low gluten flour and mix well, and finally add an appropriate amount of skimmed milk and mix well.
(4) Put the egg white and sugar in another mixing bowl and beat until soft peaks form, then mix in the egg yolk mixture, mix well, put it into the reserved cake ring and bake in the oven.
(5)Bake for about 40 minutes or until the cake is completely cooked through, remove from the oven, cover with a cake board, and allow to cool until ready to use.
1 "Angel Cake"
Materials:
6 egg whites, 1 tsp cream of tartar, 120g sugar, 1/4 cup milk, a few drops of vanilla extract, 90g low gluten flour, 1/4 tsp salt
Methods:
1. Put the egg whites and cream of tartar in a steel bowl, do not dip into a trace of oil, water, or yolks (otherwise, it will not be able to beat)
2.
2. Use a whisk to beat the egg white, beat for 1 minute and then add sugar to continue to beat
3. Beat for 6 to 7 minutes to wet foam (ie, whisk pick up the tip of the egg white sagging) do not have to be like a sponge cake to rigid foam
4. Remove the whisk, milk and vanilla extract to join the mixing, gently mix with a rubber spatula
5. Flour and salt sifted into the mixing, mixing, mixing well, don't overmix
5.
6. Pour the batter into the 9 Jazincan brain does not boil Wen P oval, the surface smooth
7. Into the oven at 190 degrees baked 25 minutes, see the surface rupture slightly charred, press the sex that is cooked
8. Cut along the model with a knife around the turn over and fall hard, the cake will fall out, angel cake toughness, will not fall broken.
2》Cream Strawberry Cake
Basic Ingredients
Appliances: Baking Pan (12x25cm) 1pc
Materials:
Eggs (Beaten) 2pcs, Caster Sugar 35g, Vanilla Extract a few drops, Fresh Milk 1-2 tbsp, Low Gluten Flour 25g, Cornstarch 25g, Baking Powder 1/4 tsp, Whipping Cream Ingredients, Fresh Cheese 250g, Fresh Cream 1/4 tsp, Fresh Cheese 1 tbsp. 250g, 1/2 cup whipping cream, 30g sugar, a few drops of vanilla extract, 25-30 strawberries, mint leaves
How to make:
1) Line a baking sheet with parchment paper, and preheat the oven to 18 degrees Celsius.
2) Sift 25g of gluten flour, 25g of cornstarch, and 1/4 tsp of baking soda, then mix well and set aside.
3)Remove the water from the fresh cheese in the whipped cream ingredients to about 180g.
4) Pour the egg yolks and sugar into a clean steel bowl, and beat well under hot water until thick
5) Add the milk and the ingredients of Ingredient A in Step 2, and mix well. Pour into a baking dish and bake at 180 degrees for 12 minutes.
6)Remove the cake from the baking tray when it is cool.
7)Whip the whipping cream in ice water until foamy. Add the sugar in 8-9 equal portions and beat slowly. Add the vanilla extract and mix well.
8)Remove the stems of the cleaned strawberries, leaving only 2-3 for decoration.
9)Spread the whipped cream that was processed in step 7 evenly on the cake, and spread the strawberries on the top.
10)After 20-30 minutes in the refrigerator, use the remaining whipped cream to decorate the top of the cake. Spread the strawberries and mint leaves on the top and put the cake in the fridge for another 20-30 minutes to finish.
Note:
In addition to the egg yolks for the sponge cake, use a non-sticky cornstarch for the flour. Instead of high-calorie whipped cream, use fresh cheese, which is high in nutritional value, to reduce calories. With the addition of strawberries, which are rich in vitamin C, this dessert is both beautiful and nutritious.
3 "recipe name tomato cake
Basic features: stomach and blood
Basic materials:
3 eggs, 50 grams of minced meat, 20 grams of seaweed and fried peanut rice, 2 tomatoes, 20 grams of peanut oil, green onion, ginger 10 grams, and salt, monosodium glutamate, and a little wine.
Method:
1, eggs into the bowl, whisked evenly;
2, seaweed, peanut rice chopped and crushed into the end of the bowl, plus minced meat, egg, ginger, green onion, refined salt, monosodium glutamate, cooking wine, mix well;
3, peanut oil into the frying pan, pour into the mix of egg mixture, simmering for 15 minutes, take out and let cool, cut into patterns Patterns;
4, tomatoes cut into large thin slices, arranged around the plate, cut the cake in the middle of the plate that is completed.
Effective:Strengthen the stomach and nourish blood.
Use: Serve with meals.
Application: For people with weak spleen and stomach, poor appetite and anemia.
4 "Zhejiang vegetable orange cake
Characteristics of cake-like fluffy texture, attractive color.
Materials
Materials
6 slices of chocolate pie, 250 grams of orange juice, 60 grams of egg yolks, 50 grams of sugar, 5 slices of Guylian, 250 grams of animal cream, 4 strawberries
Making Process
Methods:
1, Guylian slices soaked in cold water, the chocolate pie, 2 slices of chocolate pie, cut into small pieces of spare.
2, the egg yolks first filtered and then add orange juice and sugar in the water heating and cooking to about 80 degrees, that is, add the drained Guylian melting mix well.
3. Beat the above ingredients in ice water until thick, and beat the whipping cream until it reaches 6 points.
4: Place the chocolate pie mat under the cake model, add the filling to half the height, then add small pieces of chocolate pie into the filling until it is full, all the ingredients in order.
5. Freeze the cake for 2 hours until it is completely set. Remove the cake from the mold, brush on a layer of pectin (or not), and decorate with strawberries.
5 "Zhejiang vegetables hometown cheesecake
Raw materials
Filling: 225 grams of flour, 10 grams of baking powder, 50 grams of sugar, 150 grams of butter, 75 grams of water.
Filling: 500g of ricotta cheese, 100g of sherry cream, 125g of sugar, 50g of flour, 35g of thick cream, 300mls of sour cream, 6 egg yolks and 6 egg whites.
Making process
Crust:
1. Mix flour, baking powder and sugar, add water and butter, cover with impermeable paper and cool for 1 hour.
2: Preheat the oven to 180C
3: Grease the sides and bottom of a 23cm mold and put the filling on it.
4: Place on a low rack and bake on medium-low heat for 8-10 minutes, then cool.
Filling:
1. Mix all ingredients except egg whites until soft.
2: Whisk egg whites until well blended, then add to Mixture 1.
3: Fill crust, place on a low rack, and bake over medium-low heat for 30-40 minutes.
4: Allow to cool for 1-2 hours, then garnish with frosting and serve.
6》Honey Cake
Required ingredients:
8 eggs, 180g sugar, 1/4 cup honey, 200g low gluten flour, 1/4 tsp salt, 2 tbsp oil
Preparation:
1. Preheat the oven to 175℃.
2. Bake on the lower shelf of the oven for about 50 minutes.
3. After warming the eggs and sugar over water, beat the eggs with an electric mixer for about 3 minutes, do not beat the eggs as you would a sponge cake.
4. Add honey and beat for another 5 minutes to thicken.
5. Sift in the flour and salt, and use a straight whisk to mix thoroughly.
6. Scrape the batter into the model and smooth the surface.
7. Drop the model a few times to shake out any air bubbles, then bake.
8. After baking, invert the mold onto a cooling rack, remove the paper, and let it cool before slicing.
Remarks:
If your oven can't fit 9.5x11.5 cynical fluke P stops can instead use 7.5x9.5 cynical fluke P stops material portion multiplied by 2/3 (egg portion: 5 whole eggs, plus 1 egg yolk).
7" Raisin Sponge
Required Ingredients:
4 eggs, 120g sugar, 120g flour, 1/4 tsp salt, 2 tbsp butter, 2 tbsp milk, raisins
Step by Step:
1. Preheat the oven to 210°C.
2. Bake for 20 minutes. Mix in the raisins at the end as for a basic sponge cake with whole eggs, then spoon into the model.
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These are, after all, troublesome and require special tools, if you have an oven, then use the following method, very convenient and simple!
Raw materials: 5 eggs, 4 tablespoons of sugar, 3 tablespoons of salad oil, 150G of flour,
1.5 egg whites and yolks are separated, and then beat the egg whites with a whisk to a creamy consistency.
2. Whisk egg yolks + 4 tablespoons sugar + 3 tablespoons salad oil.
3. Sift the flour about 150G and put it into 2, then use a whisk to mix it, this time not for a long time, just evenly.
4. Put the creamy egg whites into 3 in two batches and mix well. Preheat the oven.
5. Pour 4 into a cake mold and place in the oven at 190C for 20 minutes.
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It doesn't matter if you don't have an oven or a cake mold
We'll use a rice cooker to make the cake
Ingredients: 110 grams of flour, 110 grams of caster sugar (refined fine caster sugar, Swire), five eggs (one egg, one egg, and two eggs), one egg, one egg, one egg, and one egg. Flour and sugar is 1:1, other things can be estimated to put.
1, flour sifted three or four times
2, egg yolks, egg whites separate
3, egg whites put a little salt (to help whipping)
4, beat the egg whites, until the egg whites basin upside down, the egg whites can not come down on the right
5, take two-thirds of the sugar, in the process of beating the egg whites three times
6, the remaining one-third of the sugar, in the egg white process
6, the remaining one-third of the sugar in three times
6, the remaining one-third of the sugar into the egg yolks, and the yolks together with the egg yolks, mix thoroughly until the yolks become lighter in color7
7, the butter and milk into the egg yolks paste, but also to mix thoroughly
8, the sifted flour into the above slowly into the custard (which you can be divided into a few times), or to mix thoroughly7
9, and now, the beaten egg whites into the batter, be sure to mix evenly
9, to the egg whites, and the batter, and the batter, and the batter, and the batter, and the batter, and the batter, and the batter, and the batter, and the batter. To stir evenly
10, the rice cooker a little preheating, smeared with butter, pour the batter
11, cover the lid, press cook
12, very quickly (more than 20 minutes), it will jump to the insulation, do not care about it, to keep a half an hour, and then press cook, jump to the insulation gear and then keep a half an hour, it's about the same, if you do not know! If you're not sure, open the lid and take a look.