Baking life began like this.

from this time on

The home will always be filled with all kinds of roasted aroma.

Sweet bread fragrance

An enticing smell of meat

...

On every special day.

Personally for family and friends.

Hold the cake that you baked with your heart.

Enjoy not only the delicious food that people will never forget.

And the happy time brought by baking.

below

It's 30 oven recipes.

There are biscuits, cakes, bread, snacks, oven dishes and so on.

1, cranberry cookies

This biscuit is very simple to make, and it can have a crisp taste without sending butter. Paired with sweet and sour cranberries, it is rich in taste and high in nutritional value, which makes many people like it.

Now there are many cake shops and online stores that sell this biscuit. In fact, it is safe and healthy to make it yourself, and the whole baking process is also very interesting. Let's try it when you have time.

Specific production method

Step 1: Prepare the ingredients. 0/50g of butter/kloc-0, 225g of low-gluten flour, 0/egg/kloc-1, 0/5g of powdered sugar 1 5, 50g of dried cranberries.

Step 2: Soften the butter at room temperature, then add the powdered sugar and stir well. First of all, it's cold now, so it's best to take the butter out of the refrigerator half a day in advance and soften it at room temperature. Secondly, just add powdered sugar and mix well.

Step 3: Pour the egg liquid into the basin three times, and stir evenly every time.

Step 4: Put the dried cranberries into a basin and stir evenly.

Step 5: Sieve the low-gluten flour into the pot.

Step 6: Make dough, and then start shaping. A strip about 5 cm wide and 4 cm high.

Step 7: put it in a fresh-keeping bag, and then put it in the refrigerator for freezing 1 hour.

Step 8: Take it out of the refrigerator and cut it into 0.6 cm thick square pieces.

Step 9: After preheating the oven, put the whole plate of biscuits into the oven, and bake at 160 degrees for 20 minutes.

2. Cartoon goat biscuits

This cartoon biscuit

It tastes sweet and crisp.

Serve with pure white icing and chocolate

Full of childlike interest

I believe that children will like it.

Prepare ingredients

Ordinary dough: 75g of butter, 0/40g of low-gluten flour, 0/5g of egg liquid/kloc-and 60g of powdered sugar.

Chocolate dough: 75g butter, egg liquid15g, 60g powdered sugar, 0/25g low-gluten flour, and 0/5g cocoa powder/kloc-0.

Frosting: egg white 1 piece, a few drops of lemon juice, powdered sugar100g.

Chocolate pen 1 piece

Specific production method

Step 1: Make chocolate dough first. Soften the butter at room temperature, and then beat it with an egg beater. (Don't send butter)

Step 2: Add powdered sugar and stir well.

Step 3: Add the egg liquid and stir well.

Step 4: Sieve in low-gluten flour and cocoa powder, and then make dough with smooth surface.

Step 5: Knead the dough into strips with a diameter of about 3 cm.

Step 6: Wrap it in a fresh-keeping mold and put it in the refrigerator for half an hour.

Step 7: Start making ordinary dough. Soften the butter at room temperature and beat it with an egg beater.

Step 8: Add powdered sugar and stir well.

Step 9: Add the egg liquid and stir well.

Step 10: Sift in the low-gluten flour and make dough with smooth surface.

Step 11: Roll the ordinary dough into 8 mm thick bread, then take the chocolate dough out of the refrigerator, wrap it on the bread, and knead it into long strips with smooth surface. (pictured)

Step 12: Wrap it in plastic wrap and put it in the refrigerator for half an hour.

Step 13: Take out the dough and cut it into 5 mm thick pieces.

Step 14: Put it neatly in the baking tray, leaving a little space around. Then put it into a preheated oven, heat it up and down 180 degrees and bake it 15 minutes.

Step 15: The way the cookies are baked. (It tastes good just eating like this.)

Step 16: Make icing. Add a proper amount of lemon juice to the egg white, and then break it up with electric egg beater. Add powdered sugar in three times, and beat evenly to make icing.

Step 17: put the icing in a paper bag for later use.

Step 18: Melt the chocolate pen in warm water in advance.

Step 19: After the cookies are cooled, they can be squeezed with icing. When squeezing the icing, you can draw the eyes of the sheep first, and then draw the edges. Squeeze the horns with chocolate. Chocolate pens dry easily, so it's best to always keep a bowl of warm water beside them when you use them.

Egg cake

3, cake introduction-the perfect hurricane cake

Qifeng cake is a transliteration of English Chiffon Cake. It is one of the most popular cakes because of its soft texture, bulky texture, high moisture content, light but not greasy taste and moist and soft taste. Compared with sponge cake with the same weight, Qifeng cake is twice as large as sponge cake, which shows that its texture is soft.

Qifeng cake is mainly made by sending egg whites, which is different from sponge cake.

Qifeng cake is also the basic cake blank for making all kinds of decorated cakes.

Although Qifeng cake is delicious, it is not easy to make it successfully. Therefore, many people gave Qi Feng another name "mad". In fact, as long as you practice hard and sum up more experience, you will definitely bake the perfect Qifeng.

Below I will introduce each step of making Qifeng in detail, and also analyze some reasons for failure. I hope it will help everyone.

Tools used

Electric egg beater, two egg beaters (larger ones), kitchen scale, rubber scraper, flour sieve, cake mold and egg separator.

ingredients

Five eggs (about 55g each), 90g of low-gluten flour, 20g of white sugar (put in egg yolk), 60g of white sugar (put in egg white), 45ml of corn oil, 40ml of milk (or clear water) and a few drops of lemon juice (or white vinegar).

Specific production method

Step 1: Prepare the ingredients.

Step 2: Separate the egg white and yolk, and put them into two egg beating pots respectively. (Make sure that there is no water or oil in the egg white basin.)

Step 3: Add white sugar to the egg yolk and gently break it up with an egg beater. (Egg yolks don't need to be sent away)

Step 4: Add corn oil to the egg yolk and stir well.

Step 5: Add milk (or water) to the egg yolk and stir well.

Step 6: Sieve the low-gluten flour into the egg yolk paste.

Step 7: Gently turn with a rubber scraper and mix well. (Don't stir too much, so as not to make the batter stiff)

Step 8: Add a few drops of lemon juice (or white vinegar) to the egg white, and then beat it with electric egg beater until it looks like a fish's eye. At this time, add 20 grams of white sugar and continue beating. Preheat the oven before you prepare to send the egg whites. Up and down fire 160 degrees, preheating 10 minutes.

Step 9: continue to beat until the protein is thick, then add 20 grams of white sugar and continue to beat.

Step 10: Beat until the grain appears on the protein surface, add the remaining 20 grams of white sugar and continue beating.

Step 11: Continue beating until the eggbeater is lifted, and the egg white can pull out a short and upright sharp corner, which means that it has reached a dry foaming state. Dry foaming is the best condition for making Qifeng.

Step 12: Put one-third of the protein into the yolk paste. Gently stir the mixture from the bottom up with a rubber scraper until it is evenly mixed. (remember not to stir in circles, it will defoam)

Step 13: Add another third of the egg whites into the cake paste and mix well. (pictured)

Step 14: put the remaining one-third of the protein into the cake paste and mix well.

Step 15: All the cakes are turned over and evenly mixed. (pictured)

Step 16: 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. (This step is mainly to shake out the bubbles in the cake paste.)

Step 17: Put the cake paste into the preheated oven, and bake at 160 degrees for 60 minutes.

Step 18: Take the baked cake out of the oven quickly, then pour it upside down on the table and let it cool naturally.

Step 19: After the cake is cooled, start demoulding. You can press the cake gently along the mold with your hand to separate it from the mold a little bit, or you can use the cake stripper. After demoulding, you can cut into pieces and eat.

Tips

1, usually in the recipe of making Qifeng, milk is used. I have tried to change milk into water several times, and the effect is good, and the taste is just as good.

2. Lemon juice can be replaced by white vinegar.

3. The mold I used is a three-energy hollow cake mold, with a diameter of 18CM, which is just one baking.

Talking about the points needing attention in baking Qifeng

First,? Whether Qifeng is successful or not, the egg white is the key. If the egg white is not sent enough, the cake will not swell; If you overdo it, it will crack the cake. Therefore, it must be sent to a dry foaming state.

Second,? If the egg yolk paste is stirred for too long, it will make the batter gluten. Then the baked cake will collapse.

Third,? It is not recommended to replace corn oil with other heavy oil, because heavy oil will destroy the light taste of Qifeng.

Fourth,? On the technique of stirring cake paste. If the technique is wrong or the stirring time is too long, it will lead to defoaming, and after defoaming, the cake will not expand or the finished product will shrink after cooling. The so-called retraction means that when Qifeng cake is baked, it grows very tall, shrinks into a cake shape in a short time, and its texture becomes solid.

Fifth,? Qifeng cake climbs up by the mold, so don't grease the mold for good peeling. After oiling, the cake will not grow tall. Non-stick molds are also not recommended.

Sixth,? About the temperature and time of baking. If the baking temperature is too high, Qifeng will crack during baking. If the baking time is not enough, the cake will be immature in the middle and shrink after cooling. In addition, if the temperature at the bottom of the oven is too high, it will also lead to depression.

Seventh,? The baked Qifeng cake should be quickly taken out of the oven and inverted, otherwise it will easily retract.

Eighth,? Don't take off the film until the cake cools down. It is suggested that the cake be demoulded by pressing it along the mold by hand, which can ensure the integrity of the cake.

4. Blueberry muffin cake

Muffin cake, also known as muffin cake. Its taste is delicate, soft and delicious. It is very simple to make, and it takes the shortest time and has a very high success rate. It is deeply loved by everyone. Today, some blueberries were added to muffin, which made the taste richer.

Compared with Qifeng and sponge cake, muffin mainly relies on butter and a little baking powder to swell.

The tools used are

Manual egg beater, egg beater basin (slightly larger), kitchen scale, rubber scraper, flour sieve, paper bag, cupcake mold, cake baking tray.

Specific production method

Step 1: Prepare the ingredients. 230 grams of low-gluten flour, butter120g, white sugar10g, milk10g, 2 eggs, 2g of salt, 5g of baking powder, and a proper amount of blueberries.

Step 2: Cut the butter into small pieces and soften at room temperature.

Step 3: After the butter becomes soft, add the white sugar in three times, and beat until it turns slightly white and slightly larger.

Step 4: Add the beaten egg mixture in three or four times and mix well. Mix the eggs and butter fully each time.

Step 5: Pour in the milk and stir slightly.

Step 6: Sift in low-gluten flour, salt and baking powder.

Step 7: Gently turn with a rubber scraper and mix well.

Step 8: At this time, preheat the oven, fire up and down, 180 degree preheating 10 minute. Then put the batter into a paper bag.

Step 9: Squeeze the cake paste into a paper cup until it is about seven minutes full.

Step 10: Sprinkle some blueberries on the surface. Then put it in the oven, bake at 180℃ for 25 minutes.

Tips

1, just add the milk and mix it a little, or you can sift in the flour and then pour in the milk and mix well.

2, baking powder is best to choose aluminum-free, so that you can eat more safely and healthily, and you can buy it in general supermarkets.

3. You can mix blueberries into the cake paste, but you must pay attention to the technique and gently mix them to avoid breaking the blueberries.

5. Sponge cake

Friends who are familiar with baking must know Qifeng cake and sponge cake. In fact, Qifeng cake is a kind of sponge cake. And I think the two are like sister flowers, which look similar and have their own characteristics. Have occupied an important position in the cake industry.

Sponge cake is soft in taste, rich in egg fragrance, simple in materials, convenient to make and high in success rate. It is an introductory work for home baking.

There are several difficulties in making sponge cakes.

First of all, it is a whole egg. It takes longer to send whole eggs than egg whites, and it takes a proper temperature to send them more easily. For example, when the ambient temperature is low, it is necessary to heat the whole egg from the water (the whole egg is most likely to be sent at a temperature of about 40 degrees). This is because the oil contained in the egg yolk will inhibit the foaming property of the protein. Increasing the temperature by heating in water can reduce the surface tension of the egg and make the whole egg easier to send. In summer when the temperature is high, it is not necessary to do this, just take the eggs out of the refrigerator in advance and warm them up.

Secondly, it is the batter mixing technique. Remember not to circle, but to turn it up from the bottom, otherwise it will be easy to defoam. In addition, the powder should be added three or four times, because it is difficult to mix well once.

Finally, it is baking time. Sponge cake is not suitable for baking for a long time. It is selected according to the size of the cake, usually about 20 minutes. Too long time may lead to dry taste of the cake.

Tools used

Electric egg beater, egg beater (larger), kitchen scale, rubber scraper, flour sieve, cupcake mold, cake baking tray.

ingredients

Five eggs (the egg I used is small, and it's about 1 * * * 210g), low-gluten flour130g, white gauze sugar100g, and 40g of corn oil (or butter).

Specific production method

Step 1: Prepare the ingredients.

Step 2: Prepare the work, and sieve the flour in advance for later use.

Step 3: Prepare the work, and put the cake molds into the baking tray one by one.

Step 4: Beat the eggs into the basin, and then pour the white gauze sugar into the basin at one time.

Step 5: Start high-speed beating with electric egg beater. Slowly, the color of 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.)

Step 6: Beat until the eggbeater is lifted, and the texture of the dripping egg paste will not disappear immediately. (The whole journey takes about ten minutes.)

Step 7: Pour the flour into the egg paste three times. Every time you pour it, turn it from bottom to top and mix well. In addition, at this time, it is best to preheat the oven. Up and down fire, 180 degrees 10 minutes.

Step 8: Pour the corn oil into the batter. At this time, you should be more careful and careful in mixing, never ask for speed and don't circle.

Step 9: Pour the cake paste into the mold until it is seven minutes full.