What can you do with an oven? If you don’t know much about this aspect, you may think that the oven has a narrow function and is not worth buying. But in fact, it can not only be used to make some bread and cakes, but also to bake chicken wings.

Or some common traditional Chinese dishes are good suggestions.

What I recommend to you today are suggestions and techniques for making various delicacies in the oven.

You can try the operation by hand. During the operation, you can also have a more in-depth understanding of the oven installed in your home. Consumers who are interested in purchasing can use this to decide whether to choose the oven as a necessary home appliance.

1. Cake making 1. When making cakes, the quality of flour directly affects the quality of the product.

The flour for making cakes should generally be low-gluten flour. Because low-gluten flour has no gluten, the cakes made will be particularly soft, enlarged in volume, and have a smooth surface.

If low-gluten flour is temporarily lacking, medium-gluten flour or high-gluten flour can be prepared by adding an appropriate amount of cornstarch.

2. Another main raw material of cake is eggs. The leavening of eggs mainly depends on the endosperm protein in the egg white. Only when the endosperm protein is whipped at high speed, can it wrap a large amount of air and form bubbles, which will increase the volume of the cake.

It is loose, so when whipping egg whites, it is better to use high speed rather than low speed.

3. To make the syrup for the cake embryo, add 1000g white sugar and 500g water, boil it, and then cool it thoroughly.

When beating eggs and sugar, it is advisable to use high speed, which is required for the characteristics of endosperm protein.

4. Before baking the cake, the oven must be preheated, otherwise the softness and elasticity of the baked cake will be affected.

The utensils used for whipping cakes must be clean, especially if they are not allowed to touch greasy items, otherwise the cake will not be fluffy and will affect the quality and taste.

5. The traditional method of making cakes is to smear oil on the inner wall of a bottomed mold. The edges of the cakes produced in this way are often colored and the bottom color is darker. Nowadays, cake rings can be used to make cakes. Just put a piece of paper on the bottom of the ring.

White paper replaces oiling, and the edges of the cake are colorless and the bottom layer is lighter. This can save costs, including saving the skin and bottom layer of the cake.

After the cake is baked and cooled, take off the cake ring and the paper at the bottom until it is time to use to ensure that the cake does not dry out and affect the quality.

6. The baking temperature of the cake depends on the amount of mixture in the cake. The more mixture, the lower the temperature; conversely, the less the mixture, the temperature should be increased accordingly.

7. The baking time of the cake depends on the temperature and the amount of mixture the cake contains, which whipping method and so on.

Generally speaking, the longer the time, the lower the temperature; conversely, the shorter the time, the higher the temperature.

A large cake has a low temperature and a long time; a small cake has a high temperature and a short time.

8. The cake should be covered on the cake board while it is hot. This will prevent the moisture contained in the cake from evaporating too much and maintain the humidity of the cake.

In addition, when the cake is hot and the shape is not completely fixed, you can turn it over and rely on the weight of the cake itself to make the surface of the cake flatter.

9. Low-gluten flour is used to make sponge cakes, while medium-gluten flour is often used to make grease cakes. This is because the structure of grease cakes is looser than sponge cakes. Using medium-gluten flour can further strengthen the structure of the cake.

Thus becoming tighter and less loose.

2. Cake making process? (The following is an introduction to ten cake making methods for students who are interested and qualified to try DIY cakes) 1. Cocoa sponge cake ingredients: 600g eggs, 300g sugar, 290g low-gluten flour, 30g cocoa powder, white

100g of skimmed oil and appropriate amount of skimmed milk.

Utensils: mixing bucket, sieve, small pot, paper pad, cake ring, baking pan, cake board.

Preparation method: (1) Preheat the oven to 180°C (or 180°C for upper heat and 165°C for lower heat) and set aside.

(2) Crack the eggs into a mixing barrel, add sugar, and beat with a mixer until it turns white and becomes thick and creamy.

(3) Sift the low-gluten flour and cocoa powder through a sieve, pour them gently into a mixing bucket, add the melted and cooled butter oil and skimmed milk, and mix evenly into a cake.

(4) Put the cake dough into the cake ring lined with paper, place it in the cake ring on the baking tray, smooth it out with your hands, and bake it in the oven.

(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on a cake board while it is hot, and use it after cooling.

2. Vanilla sponge cake ingredients: 630g eggs, 310g sugar, 5g vanillin or vanilla powder, 310g low-gluten flour, 100g lettuce oil, appropriate amount of skimmed evaporated milk.

Utensils: mixing bucket, sieve, paper pad, cake ring, cake board.

Preparation method: (1) Preheat the oven to 180°C (or 180°C for upper heat and 165°C for lower heat) and set aside.

(2) Crack the eggs into a mixing barrel, add sugar and vanillin or vanilla powder, beat on a mixer until thick and white.

(3) Gently stir the sifted flour into the mixing barrel, mix evenly, then add lettuce oil and skimmed evaporated milk, and continue to mix until evenly mixed into a cake.