Sponge cake has soft taste, rich egg fragrance, simple materials, convenient production and high success rate. It is an entry-level cake baked at home.
condiments
Five eggs, low-gluten flour 130g, sugar 100g, and corn oil (or butter) 40g.
manufacturing process
1. Flour is screened in advance for use.
2. Put the cake molds into the baking tray one by one.
3. Beat the eggs into the basin, and then pour the sugar into the basin at one time.
4. Start high-speed mixing with electric egg beater. Slowly, the color of the egg liquid will become lighter and lighter, and the texture will become thicker and thicker. This is what it looks like to play for five minutes. )
5, until the eggbeater is lifted, the texture of the dripping egg paste will not disappear immediately. (The whole journey takes about ten minutes. )
6. Pour the flour into the egg paste three times. Every time you pour it, turn it from bottom to top and stir it evenly. In addition, it is best to preheat the oven at this time. Fire up and down, 180 degrees 10 minutes.
7. Pour the corn oil into the batter. At this time, you should be more careful when mixing, never ask for speed and don't beat around the bush.
8. Pour the cake paste into the mold and fill it up after seven minutes.
9. Put the whole cake in the oven and bake at 180 degrees 15 minutes.
Qifeng cake is one of the most popular cakes, with soft texture, bulky texture, high moisture content, light but not greasy taste, moist and soft. Compared with sponge cake with the same weight, Qifeng cake is twice as soft as sponge cake.
condiments
Five eggs, 90g low-gluten flour, 20g white sugar (egg yolk), 60g white sugar (egg white), 45ml corn oil, 40ml milk (or water) and a few drops of lemon juice.
manufacturing process
1. Separate the egg white and yolk and put them into two egg beaters respectively. Make sure there is no water or oil in the egg white basin. )
2. Add sugar to the egg yolk and gently break it up with an eggbeater. (You don't have to send away the yolk)
3. Add corn oil to the egg yolk and stir well.
4. Add milk (or water) to the egg yolk and stir well.
5. Sift the low-gluten flour into the egg yolk paste.
6. Turn it gently and stir it evenly with a rubber scraper. Don't stir too much to avoid thickening the batter.
7. Add a few drops of lemon juice (or white vinegar) to the egg white, and then use electric egg beater to make it fish-eye. At this time, add 20 grams of sugar and continue to beat. Preheat the oven before you prepare to deliver the protein. Up and down fire 160 degrees, preheating 10 minutes.
8. Continue to beat until the protein is sticky, and then add 20 grams of sugar to continue beating.
9. Beat until particles appear on the surface of the protein, and add the remaining 20 grams of sugar to continue beating.
10, continue to beat until the eggbeater is lifted and the protein can pull out short and upright sharp corners, indicating that it has reached a dry foaming state. Dry foaming is the best condition for making Qifeng.
1 1. Put one third of the protein in the egg yolk paste. Gently stir the mixture from bottom to top with a rubber spatula until it is evenly mixed.
12, put one-third of the protein into the cake paste and mix well.
13, put the remaining one-third of the protein into the cake paste and mix well.
14. Pour the mixed cake paste into the mold and smooth it slightly. Then pick up the mold by hand and shake it hard on the table twice.
15. Bake the cake paste in the preheated oven at 160℃ for 60 minutes.
16, the baked cake should be taken out of the oven quickly, and then put on the table and let it cool naturally.
17. After the cake is cooled, demoulding begins. You can gently press the cake along the mold by hand to separate it from the mold a little, or you can use a cake stripper. After demoulding, it can be cut into pieces for eating.
material
Ingredients for the cake: 220g low-gluten flour, 20 ml milk120, 2 eggs, 50g butter 120g sugar, 2g salt, 5g baking powder, 20 g chocolate and 0/0g cocoa powder/kloc-0.
Cream ingredients: whipped cream 200ml, cocoa powder 10g, sugar 10g.
Decorative materials: chocolate sauce, chocolate beans and chocolate rolls.
manufacturing process
1, start making cakes first. Put butter and chocolate in a basin, heat them in water until they melt, then take them out and cool them.
2. Put the sugar into the basin and stir well.
3. Put the milk, salt and eggs into the basin and mix well.
4. Put the pre-screened low-gluten flour, cocoa powder and baking powder into the basin.
5. Mix evenly.
6. Sub-package the batter into the cupcake mold. It is more convenient to put the batter in a paper bag and then squeeze it into the mold one by one. )
7. Put the baking tray in the preheated oven and bake at 180 degrees for 20 minutes. After baking, take it out and let it cool.
8. Send cream. Put the whipped cream, cocoa powder and sugar together in a basin, and then beat well with electric egg beater.
9. Put the cream in the piping bag and squeeze it onto the cake. I use six teeth to install the nozzle. )
10, pour a little chocolate sauce on the cream, sprinkle some chocolate beans, and finally insert the chocolate roll.
material
250g of milk, 30g of powdered sugar, 30g of corn starch, 4 eggs (three whole eggs and one yolk), 20g of butter, 450g of whipped cream, 55g of baby sugar, a little vanilla extract, 350g of mango pulp and 50g of low flour (cake crust).
manufacturing process
1. Pour the milk into a container, mix the low flour, corn starch and powdered sugar, sift the flour into the milk, and stir evenly with a manual eggbeater.
2. Put three whole eggs and one yolk into the bowl, and manually stick the eggbeater on the wall of the bowl to break up the eggs.
3. Slowly pour the milk batter prepared in the last step into the egg mixture, stirring evenly while pouring.
4. Until all the flour is poured in and sieved, the flour at the bottom of the sieve is gently scraped into the batter with a scraper to obtain a uniform and delicate batter.
5. Dice the butter and melt the insulating water.
6. Take a little sieved batter, pour it into butter and stir well. Then pour the emulsified butter batter into the remaining milk batter, stir it evenly and let it stand for half an hour.
7. Take a non-stick pan and heat it for a while. Then take a proper amount of batter and spoon it into the pot. Hold the pot with your hands, shake it open and spread it out.
8. Fry on low heat until the batter is formed, and take it out. Make all the skins in turn, wrap them and refrigerate for half an hour.
9. Peel and core mango, and then cut it into cubes for later use; Pour the whipped cream into a clean bowl, add sugar and vanilla extract, and then turn from low speed to high speed.
10, take out the frozen skins and tear them one by one. Place a cake crust at the bottom of an 8-inch circular mold, with the reverse side up.
1 1, apply a little light cream. Cover with a layer of skin and flatten the surface to make the cream evenly distributed. Repeat this action twice.
12, put the cream into a paper bag, cut the mouth, and squeeze the cream in a circle. Add mango pulp evenly.
13, squeeze a proper amount of cream, smooth it, and cover it with a cake crust.
14, repeat steps 1 1 and 12. Layer by layer, until all the skins are put away and the mold is full.
15, set in the refrigerator for half an hour; Put a tray at the bottom of the mold, turn the Melaleuca cake upside down and take off the mold.
material
3 eggs, cream cheese 120g, white chocolate 120g.
manufacturing process
1. Separate the egg white from the yolk, seal the egg white plastic wrap and put it in the refrigerator for refrigeration. Heat the chocolate to 60℃ without water, stir until it melts, and preheat the oven to 170℃.
2. At room temperature, pour the melted white chocolate into the softened cream cheese and stir, then pour the egg yolk and stir well.
3. Take out the egg whites from the refrigerator and beat them with an egg beater until they are dry and foamed (the pot will not fall off when it is inverted). Add the beaten egg white cream 1/2 into the cheese chocolate egg yolk basin and stir. After stirring evenly, pour in all the rest and stir again.
4. Pour the prepared cake liquid into a (6-inch) mold, put it into a baking tray, pour hot water into the baking tray, and simmer for 170 degrees 15 minutes, then continue for 16 degrees 15 minutes. Don't turn on the oven after baking, stew with the remaining temperature of the oven 15 minutes.
5, delicate and smooth taste is excellent, I prefer the slightly burnt color on it, if it is not colored, it can be baked on the upper layer for a few minutes. You can eat it directly or decorate it with icing, cream and fruit. This is optional. Play by yourself.
material
Milk 150g, fine sugar 35g, whipped cream 200g, Geely powder 10g, digestive biscuits 80g, butter 30g and a little fruit.
manufacturing process
1, 80g digestive biscuits is poured into an eggbeater and mashed.
2. Pour into the mold for compaction.
3. Stir the cream with an eggbeater until it is 60% to 70% for use (you tilt the eggbeater and find that the cream can only flow slowly. When you lift the eggbeater, you find that the cream stuck to it is facing down. At this time, the cream is just delivered to 6, which is most suitable for making mousse cakes.
4. Pour the gelatin powder into the basin (2~3 gelatin tablets can also be used instead, and the gelatin tablets are soaked in cold water), then add the milk, and finally add the sugar, and heat until it is completely dissolved. Be sure to mix well.
5. After a little cooling, filter into the cream (to cool, you can't directly filter into the cream, which will separate oil from water).
6. You can put some diced fruit or jam and mix well.
7. Pour the mousse liquid into the mold, gently shake off the bubbles and refrigerate for more than 4 hours. After taking it out, cover it with hot towel, demould it, and then decorate the surface.
material
Cake materials: four eggs, 70g low-gluten flour, cocoa powder 15g, 40ml corn oil, 40ml milk, 80g sugar and a little lemon juice.
Ingredients of cheese paste: mascarpone cheese 250g, animal fresh cream 150ml, water 75ml, fine sugar 75g, egg yolk 2, rum 15ml, espresso 15ml, gelatin tablets 10g.
Decoration: Appropriate amount of cocoa powder and cherries.
manufacturing process
1. Separate the egg white from the yolk.
2. Add 20 grams of sugar to the egg yolk, then beat the egg beater until the sugar melts, add milk and corn in three times, and stir well.
3. Sift in cocoa powder and flour.
4. Turn it gently and stir it evenly with a rubber knife. In addition, the oven should be preheated at this time. Up and down fire 180 degree preheating.
5. Add a little lemon juice to the egg white and send it away.
6. Take one-third of the protein and put it into the batter and mix well.
7. Add the remaining protein into the batter twice and stir well.
8. Pour the cake paste into an eight-inch square cake mold, put it in a preheated oven, and bake at 160 degrees for 60 minutes.
9. Take the baked cake out of the oven and turn it over quickly. Cooling, demoulding and slicing. Then use a 6-inch square wooden wire mold to press out two cakes for use.
10, the square wood wire mould is covered with a layer of tin foil or oil paper.
1 1. Cut the gelatine into small pieces, and then soak it in cold water until it becomes soft.
12. Start making cheese paste. First, beat the yolk into a thick state with an egg beater.
13, put water and fine sugar together in the pot, boil and turn off the fire.
14, slowly pour the sugar water into the egg paste while stirring the egg paste. After all the sugar water is poured out, continue to beat with the eggbeater for five or six minutes until the temperature of the yolk paste drops, which is similar to that of the palm.
15, take another pot, pour in mascarpone cheese, and beat until smooth with an eggbeater.
16. After the mascarpone cheese is beaten, mix it with the egg yolk paste and stir well.
17. Gelatin tablets are soluble in water. Then pour the gelatin solution into the cheese paste and stir well.
18. Beat the whipped cream until it is soft and foaming, and the lines just appear. Then pour into the cheese paste and stir well.
19. Mix espresso and rum to make coffee wine.
20. Put a cake at the bottom of the mold, and then brush a layer of coffee wine on the cake.
2 1. Pour a layer of cheese paste and repeat the previous step. Finally, fill the mold with cheese paste and leave it flat in the refrigerator for 6, 7 hours or overnight.
22. When eating, take the cake out of the refrigerator, demould it, sprinkle chocolate powder on the surface and cut it into pieces.
material
Cake embryo: 3 eggs, 35g corn oil, 40g pure milk, 50g low-gluten flour, 60g fine sugar and 5g corn starch.
Milk cover: 2 egg yolks, 250g pure milk, 30g fine sugar, 25g corn starch, cream cheese 100g, 2g sea salt (or edible salt), 50g whipped cream and 50g plain yogurt.
manufacturing process
1. First, separate the egg yolk from the egg white.
2. Pour corn oil and milk into the egg yolk and shake.
3. Beat the egg whites until big bubbles appear, then add one third of fine sugar and continue beating until the white bubbles become smaller.
4. Add the remaining half of the fine sugar and beat until the foam is fine.
5. Finally, add the remaining fine sugar and corn starch, and send until the fine sugar melts and the frost becomes solid.
6. First break the egg yolk at low speed, then add the sieved low-gluten flour and beat the egg paste to a delicate state.
7. Mix the meringue and the yolk paste, stir well, pour into the mold, and then bake in the oven for about 35 minutes.
8. Spread the almond slices on the baking tray with oiled paper and bake them in the oven for about 15-20 minutes, with a little stirring in the middle.
9. First boil a pot of boiling water, put a bowl on it, and pour cream cheese, fine sugar and salt into the bowl to melt in water.
10, after melting and stirring, add light cream and stir well, then take away hot water and add yogurt and stir well.
1 1. Heat the milk with low heat until it is steaming. At the same time, separate two egg yolks, add fine sugar and stir well. After dilution, we add corn starch and mix well again.
12. Pour the milk into the egg yolk liquid and stir well to become the liquid of custard sauce. Turn on a small fire and continue to heat, while constantly stirring until smooth and delicate.
13. Pour the cheese sauce into the cheese paste while it is hot, and mix well, and our sea salt milk cover will be ready.
14. After that, we demoulded the Qifeng cake, inserted the knife obliquely from the middle, turned around and cut a mark.
15, let's squeeze the sea salt milk cover through the middle incision first, and then squeeze the noodles after swelling.
16. finally, we sprinkle almond slices on the surface and then sprinkle a layer of sugar as decoration.
material
Fine sugar 10g, cream 60g, milk 60g, gelatin tablets 3g, dark chocolate 25g, Sha Pigou mold;
1. Dissolve dark chocolate in water;
2. Squeeze the chocolate into the nose and eyes of the Sha Pigou mold, first put it in the refrigerator and let it solidify;
3. Soak and dissolve the gelatin tablets in ice water, then mix them with milk and fully stir them;
4. Pour the remaining chocolate into the mixture and stir well.
5. Beat the cream evenly and put it in a paper bag.
6. Squeeze the liquid in the decorative bag into the mold and put it in the refrigerator until it becomes hard.
7. Finally, take out the mold and demould it, and a MengMeng Sha Pigou mousse will be ready!