Brown sugar date cake
Information: 110 grams of dates 100 grams of brown sugar 100 grams of eggs 4 low-flour 180 grams of corn oil 70 grams of baking powder 7 grams of baking soda 4 grams
Doing method
1, dates to remove the core of the water to cook through, a little sticky look.
2, jujube fish out and add 100 grams of brown sugar with a whisk until the brown sugar sugar rotten jujube.
3, add eggs and beat until large foam, no need to whip.
4, sifted into 180 grams of low-flour, baking powder, baking soda, quickly mix well, try not to let the batter gluten.
5, add the corn oil still quickly mix well, try not to let the batter gluten.
6, baking pan lined with silicone greaseproof paper, batter poured into the baking pan sprinkled with white sesame seeds. 160 ℃ for about 40 minutes. Bake to about 30 minutes when the top of the cake can be covered with silicone paper to prevent the color is too heavy.
Tips
1, this cake can also be made with gluten-free flour (that is, regular flour), low-flour is more fluffy.
2, the oil can also be used to blend the oil or home to eat what oil to use what oil, corn oil is relatively good a little bit no flavor.
Rice cooker cake
Materials: flour, eggs, milk, salt, sugar, oil. Note: This process can not be stained with a drop of water, utensils are wiped dry and then use Oh.
Practice: 1, according to the amount of beaten eggs, where I used 4, egg white separation
2, three chopsticks ready to beat the egg whites
3, beat two so
4, in order to highlight the sweetness of a little bit of salt,
5, continue to beat continue to beat continue to beat a little bit thicker when a spoonful of sugar, continue to beat
6, about 15 minutes will become creamy. minutes later, it will become creamy, and chopsticks on the will not fall down, this process is more critical, 15 minutes of continuous beating, is not a joke, it is very painful to drop
7, egg yolks put two spoons of sugar
7, add 3 spoons of rising flour
7, add 6 spoons of milk and stir well
8, pour half of the creamy egg whites, note: up and down Stir instead of circling
9, mix well and then pour in the other half of the creamy egg whites, stirring up and down
10, rice cooker press cooker Ken preheat for 1 minute and take out, the pan is a little bit hot on it, pour a little bit of oil, evenly coated in the pan, in order to prevent sticking to the pan
11, pour in the stirred things, and then squat a few times the pan, to the bubbles shocked out
12, press the cook button, 2 minutes or so will automatically jump to the insulation gear, then use a towel to cover the vent, smothered for 20 minutes, and then press the cook button, 20 minutes after the OK
13, open the lid
14, the pan coated with oil, a pour out of the bottom of the cake, the cake is darker in color, fluffy and tasty cake, the cake, the big job is done! The cake was a great success.
Cocoa Cake
Materials:
2 eggs, 120ml milk, butter (melted) 80g, 1g salt, 100g low gluten flour, 10g cocoa powder, 1g baking powder, 25g of sugar
Do:
1. 2 eggs to take the yolks, pour into the milk, butter and salt and beat it well;
2.
2. Sift in the low gluten flour, cocoa powder, baking powder and mix well together;
3. 2 egg whites, 25g of sugar, a few drops of lemon juice whipped, poured into the batter and stirred well until no particles;
4. Spoon a spoonful of batter into the bottom of a non-stick pan, and with the bottom of the spoon will be the batter of the circle of the spread (try to turn round, do not be too thick) and then turn on the low heat;
5. 5. Until the surface of the cake is dry and there are many small holes, you can take it out;
6. First, take a cake, use a chopstick to roll it up at one end, and when it reaches the 2/3 point, put another one to continue to roll it up, and then roll it up to the thickness you like, and then withdraw the chopsticks;
7. When it is well set up and cooled down, use a knife to cut it into small pieces and arrange on a plate.
Tips:
Remember to spread the batter before turning on the heat! Don't make the cake crust too thick or it will crack easily when you roll it.
When removing the crust, if it is too firmly attached, use a wooden spatula to peel small slits in the edge of the cake cake, and then use your hands to slowly unroll it.
Roll it while it's hot, or it will crack when it cools.