Methods and steps of making cakes

Methods and steps of making cakes, cakes are cakes that many people often eat, and cakes are always indispensable for our birthdays, but what do we need to prepare if we want to make a cake in our own home? Here are the methods and steps of making cakes. Method of making cake and step 1

Steaming cake at home without oven

Take two clean pots, dry the water, and separate the egg yolk from the egg white

In order to highlight the sweetness, add a little salt to the protein

Add 2-3 drops of lemon juice or white vinegar, or add sugar 3 without it (to remove the smell of eggs). Beat the egg whites until they are creamy, just lift a tip

Then add three spoonfuls of white sugar to the egg yolk

And milk. I use milk brewed with blue fat milk powder here, about half a bowl is enough, or I can brew it with cereal, yogurt and pure milk

And I may add three spoonfuls of vegetable oil and flour to the milk. Then stir evenly until there are no particles

Add one third of the egg white cream into the egg yolk liquid

Mix the egg white and egg yolk by stirring up and down, and remember not to stir in circles, so that it is easy to defoam

Then pour the stirred egg yolk liquid back into the egg white cream and continue to stir evenly by the same method mentioned above

Pour it into the mold at one time. Take Gao Zhen twice, let the' bubbles' inside shake out

Cover it with plastic wrap to prevent water from dripping in during steaming, and poke several holes with toothpicks for ventilation

Boil the water in advance, steam it directly with hot water, and add more water at one time. I have been steaming here for 3 minutes.

Don't directly boil the pot after steaming to avoid cold air entering. Stuffy for 1-15 minutes before opening the pot

After a little cooling, demould

Tips

As long as the egg whites are sent away and there is enough time for stewing, the cake can be made fluffy and soft. The method of making a cake and step 2

The method of making a truly zero-failure ancient breakfast cake

First cut four pieces of cardboard with 1cm height, length and mold. Stand on the four sides of the mold as shown on the left. Don't be afraid of trouble. These four pieces of cardboard can be reused all the time, and then cut two pieces of oiled paper. As shown on the right, cross them in the mold. Here, it is suggested that you can cut one more piece and put it for reference later, so that you don't have to cut it on the mold every time. This step is mainly for the convenience of cake climbing. Some people here are afraid that the paper box will be burnt or burnt. Don't worry, the water bath method will not be burnt!

I don't know how to make the cardboard. Look here.

Prepare the required materials. I squeezed the lemon juice directly. The lemon hasn't been taken out in the refrigerator yet, so I didn't add rum/brandy this time. I poured the corn starch directly from the bag when I used it. I can do this if I master the approximate amount.

Because corn starch is easy to stick to the plate and cause waste. In addition, I only used 11 eggs, because the eggbeater and eggbeater at home are too small. If the tools are large enough to use 12 eggs, the cake should be thicker.

I heated the vegetable oil to almost 7 degrees, so I let it cool for a while, so the temperature is just right. In actual operation, it should be 6-8 degrees, not too hot, it will hurt me. If you don't have a thermometer at home, you can just heat the oil until it is textured.

Pour the heated oil into the sifted low-gluten flour and stir it evenly (there is no sieve here, but it will be more delicate if the flour is not easy to lump)

Pour the milk into the batter of the previous step and stir it evenly, and then you may find that the batter looks like bean dregs. It is the sauce purple that must be stirred like this. At first, you will find that the milk won't dissolve. After stirring for a while, you will go in, and finally it will become like this!

To separate egg whites and yolks, the bowl containing egg whites must be oil-free and water-free; Egg yolk, rum/brandy and salt are all added into the batter like bean dregs, and the egg white is refrigerated in the refrigerator. If your eggs are not taken out of the refrigerator, you can put the egg white in the freezer here, and it is easier to send the egg white at low temperature.

Stir the egg yolk paste evenly until it is non-granular, and stir it in a Z-shape as much as possible, and do not draw circles vigorously to prevent the flour from gluten. After stirring, it looks almost like this.

Take the egg white out of the refrigerator, add lemon juice and beat it with an egg beater until the big fish's eyes are bubbly, add 1/3 sugar, then beat

until the delicate bubbles are as shown in the figure, add 1/3 sugar, continue beating

until the egg white appears small lines, then add the last 1/3 sugar, and beat for 3-5 times. Then, under the condition of not turning on the machine, stir the cornstarch for a few times until it is dissolved in the egg white (this will prevent the cornstarch from splashing everywhere), then turn on the eggbeater and then send the egg white

If the egg white is in a hard foaming state, lift the eggbeater to have small sharp corners, and the big lines in the basin will not disappear. In fact, the basis of my initial judgment is that the egg white bubbles in the beating basin are not flowing

The oven can be warmed up at 15 degrees for 8 minutes. First, take 1/3 of the beaten egg white and add it to the egg yolk paste and stir it evenly (I forgot to take the picture, this is very simple, and there should be no problem without the picture); Then pour the stirred paste into the remaining 2/3 egg whites, and cut and mix them evenly as in the video (cut a knife in the middle, then turn it over from the bottom, and turn the pot around after turning it over until it is mixed evenly)

Finally, pour the cake paste into the initially prepared mold from a height of 2cm, scrape the surface with a scraper, pick up the mold and shake it down for 3 times from a height of 1cm to shake out the big bubbles inside. Then put it in the middle and lower layers of the preheated oven (what is the middle and lower layers? For example, if the third floor is the middle floor, put it on the second floor, according to your own oven.) When the time comes, you can eat delicious ancient breakfast cakes ~ ~

Try to wait until the cake cools before cutting the key points: pour cold water into the baking tray. You can pour cold water before putting it in the mold, or you can put it in the mold and pour cold water again, not in the mold, not in the mold, not in the mold. The important things are said three times. It is to pour a certain amount of cold water into the baking tray with the mold. This certain amount means that the water in the baking tray does not overflow normally, which is about 1cm high. How to add water to look at the picture below

How to add water to look inside

The ancient breakfast cake is moist, soft and delicious. Sometimes I will lower the amount of sugar for my children to eat for breakfast, which is much more popular than steamed bread!

Tips

1. Every oven has its own temper. At first, the temperature may be different. If the surface is too sticky, you can lower the temperature a little next time. This needs to be tried several times according to your own oven. 2. If you are afraid of being unfamiliar at first, you can insert it with wooden chopsticks. If there is no liquid on the chopsticks, you can also use toothpicks. However, because the toothpicks are small, you should be careful not to be caught.

4. Beat the protein at high speed at first, and then beat it at low speed for a while when it is almost finished, which will help to eliminate the big bubbles and make the protein more delicate and beautiful.

5. 8-inch raw materials: 6 eggs, 1 grams of low-gluten flour, 6 grams of milk, 75 grams of vegetable oil, 75 grams of sugar, ,5-1 grams of salt, 3-4 drops of lemon juice, 5 grams of corn starch, and 5 grams of rum/brandy

6. The steaming oven can't make the ancient breakfast cake, because the sealing is too good. If you want to make a cake, you can try the method and steps of baking it with a piece of cardboard Carmen. 3

online celebrity Basque Cheesecake is easy to make at home, and you don't have to wait in line anymore. 1. Cream cheese is softened by insulating water, adding sugar and stirring evenly.

2. Break up the eggs, add them into the cheese in three times, stir well every time, then add the next time and continue to stir well.

3. Add whipped cream and corn starch, stir until smooth

Sieve into a mold and shake out bubbles.

put it in a preheated oven, middle and lower floors, bake at 21 degrees for about 25 minutes, take it out and let it cool directly. It tastes better after refrigeration!

After cold storage, it has the taste of ice cream

It has a strong cheese flavor and a delicate and soft taste.

Tips

1. Remember to sift it. It tastes more delicate.

2. As for the color, it's just caramel, but it has no burnt taste at all. It has a strong cheese flavor and is delicious!