Materials for making birthday cake: eggs, gelatin, soy protein isolate, casein, hydroxymethyl cellulose, sucrose, konjac flour, agar, sodium alginate, citric acid, cream essence. All are commercially available. Egg white, casein, pectin, gelatin and soy protein isolate are all high or high foaming food materials, which can be used as the base material of margarine.

Determination of foaming power: stirring method: 50ml of the solution prepared from food materials is put into a 250ml tall beaker, and stirred at the speed of 1200r/min with a stirrer, so as to measure the height of the foam and calculate the foaming expansion degree.

Foam expansion% = height of foam after whipping (cm)/ height of solution before whipping × 100%

The preparation method is as follows: firstly, the base material is prepared or prepared, then the sucrose and agar are boiled into syrup with a concentration of 90%, sucrose-agar slurry is added to the base material while stirring, and seasoning is slowly added before the stirring is completed, so that the required margarine is formed, and the foam is white, delicate, soft and upright.

(In fat-free margarine, protein, casein and soy protein isolate replace oil and form a huge foam group under stirring, and one base solution is roughly filled with three parts of air. When the boiled syrup is slowly stirred into the foam group while it is hot, the syrup is evenly distributed between bubbles. With the decrease of syrup temperature, the fluid between foams changes into gel structure. The mobile phase no longer flows like the soap foam film we see, and the foam group becomes solid and stable, with certain smearability and plasticity. When this kind of foam group is put into the mouth, heated and squeezed by the mouth, the foam stabilizer melts and the foam bursts, thus giving people a comfortable feeling of oral dissolution. )

Practice 2 of birthday cake:

Materials needed to make a birthday cake: cake powder, I used 2 boxes at a time. Then there are chocolate chips, butter, 5 eggs and milk.

How to make a birthday cake: Pour 2 boxes of cake powder, 80 grams of butter (I put 5 tablespoons), 3 cups of whole milk and 5 eggs into a big basin. Stir with an eggbeater! I made a cake once before, and found that this is the most important step! If the stirring time is enough, the cake will be very soft. Otherwise, it will be like a stone.

Oven 180 degree preheating. Because I want to make a double layer, I take two containers, one large and one small, and spread butter all over them. Pour half and half of the beaten flour liquid, then put it in the oven and adjust the temperature to 230 degrees. Hmm! Wait! The sweet and fragrant perfect cake will be baked in about 40 minutes. (It is recommended that those who don't have an oven go to the market to buy a second-hand one.)

Raw materials for double chocolate:

L 1 cup butter; 1- 1/4 cups of sugar; 4 eggs, well beaten; 1- 1/2 cups of self-raising flour; 1/2 cups of sugar-free cocoa powder;

L making cake stuffing: 1 cup whipping cream; 125g white chocolate;

L making cake cream: 600 grams of semi-sweet chocolate; 1/2 cups butter; 6 tablespoons whipped cream;

L cake decoration:175g semi-sweet chocolate; 2 teaspoons of powdered sugar and sugar-free cocoa powder, mixed together;

The practice of double chocolate cake:

L making cake stuffing: heat the cream in a pan at low temperature; Break the white chocolate in an electric mixer, add hot cream and continue stirring for 10 second until the chocolate and cream are blended; Pour the stirred cream chocolate into a bowl, seal it, and refrigerate for 10 hour; After the cake is ready, stir it and prepare for filling;

L making chocolate roll decoration: put chocolate in a heat-resistant bowl, then put the bowl in hot water, and melt the chocolate with low torch; Pour a quarter of the chocolate on the baking tray and cool for a few minutes until the chocolate loses its luster and is firm; Scrape out a plurality of chocolate rolls with a metal cutter; Then put the chocolate roll in the refrigerator and refrigerate it;

L heat the oven to 175 degrees; Grease a round cake baking pan with a diameter of 20 cm and spread wax paper; Beat the butter and sugar together in a large bowl, slowly add the eggs and stir well; Sift the flour and cocoa powder together in another bowl, then pour them into the stirred butter and egg liquid, and finally pour them into the baking tray; Bake the baking tray in the oven for 50 minutes until the cake is elastic, and it is clean to insert the cake with chopsticks and pull it out; Put the cake in the baking tray for 5 minutes, then take it out, take out the wax paper and put it on a metal rack to cool;

L making cake cream: melt the chocolate in a heat-resistant bowl; Add butter and cream, cool slightly and stir until the chocolate is thick;

L cut the baked cake into three layers with a west point knife, add chocolate stuffing to each layer, and apply chocolate cream on and around the cake; Finally, sprinkle sugar powder and cocoa powder on the cake for decoration;

Materials for making cakes with rice cookers:

Very simple, a rice cooker, a big bowl of flour, two eggs, two tablespoons of sugar, a spoonful of baking soda, and some chopped walnuts or raisins that you like.

The specific method of making cakes with electric cookers;

1. Beat the eggs, add sugar and a little cooking oil, and stir clockwise until the sugar is completely dissolved. Remember to stir clockwise, so that you can mix well and there will be no clots.

2. Add flour, baking soda and water and continue to stir clockwise for about ten minutes.

3. Before putting the evenly mixed ingredients into the rice cooker, remember that there is another key step, that is, put a little oil on the bottom of the pot evenly to prevent it from sticking to the pot!

4. After the material is poured into the rice cooker, you can sprinkle some chopped walnuts or raisins you like on it to increase the taste. After that, you can cover the lid, turn on the switch, and then keep the temperature for about five minutes after the switch jumps.

Fruitcake

Material of sea cake embryo: 3 eggs/90g sugar/90g flour/a few drops of cream essence/

40g butter/1 tablespoon water/

Cream material: liquid cream 1.5 cup/3 tablespoons of sugar/1 tablespoon of foreign wine/

Milk 1-2 teaspoons/

Some syrup

Prepare:

The oven is set at 160 degrees and preheated; Sieve the flour twice; A spoonful of butter, melted and evenly spread on it.

Inside the cake mold, put it in the refrigerator to cool and solidify, sprinkle a layer of flour when using it, and shake it off.

Excess flour; Add butter and water to the prepared butter solution in a small pot.

Production process:

1. Put eggs, sugar and cream essence into the container, put them on a pot filled with hot water, and use electric power.

Beat the blender at high speed for 2 minutes.

2. Remove the container from the pot, and beat it with an electric stirrer for another 2 minutes, while cooling it again.

The original material is about 4 times larger.

3. The flour is divided into three times, and added alternately with the prepared butter solution while stirring, and then quickly.

Stir well.

4. Pour the cake green embryo into the cake mold and gently cook it on the table a few times to remove bubbles.

5. Bake in the oven 160 degrees for about 45 minutes. Take out the cake embryo and put it on the shelf to cool naturally.

6. In a clean container, put in whipped cream, sugar and wine, and soak them in a large container with ice cubes and water.

In the container, beat the whipped cream with an electric mixer.

7. completely cooled cake embryo, slice into 2 pieces, coat one piece with syrup, and then coat another layer.

Cream, spread a layer of fruit, then cover another cake embryo, coat the surface with cream, and

Scrape the surface, decorate it with fruit, and finally pour a little syrup.

Strawberry Christmas cake

Materials: sea cake embryo material: 3 eggs/90g sugar/90g flour/a few drops of cream essence/40g butter/a tablespoon of water/whipped cream material: liquid whipped cream 1.5 cup/3 tablespoons sugar/a tablespoon rum/milk 1-2 tablespoons syrup.

Preparation: the oven is set at 160 degrees and preheated; Sieve the flour twice; A spoonful of butter, after melting, is evenly coated on the inside of the cake mold. After cooling and solidification in the refrigerator, a layer of flour is sprinkled when used, and the excess flour is shaken off; Add butter and water to the prepared butter solution in a small pot.

Production process:

1. Put eggs, sugar and cream essence in a container, put them on a pot filled with hot water, and beat them at high speed with an electric stirrer for 2 minutes.

2. Remove the container from the pot, and beat it with an electric mixer for another 2 minutes, while cooling it and beating it until the original material is about 4 times larger.

3. The flour is divided into three times, and added alternately with the prepared butter solution while stirring, and then quickly stirred evenly.

4. Pour the cake green embryo into the cake mold and gently cook it on the table for a few times to remove bubbles.

5. Bake in the oven 160 degrees for about 45 minutes. Take out and cool naturally.

6. In a clean container, put whipped cream, sugar and wine, soak them in a large container with ice cubes and water, and beat them into whipped cream with an electric blender.

7. Cut the completely cooled cake slices into two pieces, coat them with a layer of syrup, then with a layer of whipped cream, with a layer of fruit in the middle, then coat the whole surface with whipped cream, spray whipped cream flowers with a flower mounting port, decorate them with decorations such as strawberry chocolate and candy, and finally sprinkle them with powdered sugar with a small sieve, so as to achieve the effect of snowing.