Crispy cake

Material A: whole egg, sugar 40, cake oil 2000g, tartar powder 20g, salt 30g, sugar 20g.

Accessories: low-gluten flour 1500g baking powder 17g custard powder 50g milk powder 20g sesame seeds.

Method for making shortcake

1. Clean the mixing barrel first, then beat the eggs into the mixing barrel one by one. If the eggshell accidentally falls in, clean it up. Then the white sugar, Tatar powder and salt are weighed together and poured into a bucket.

2. Put into an egg beater and stir at medium speed. Stir the sugar until it melts completely. This step is very important. Stir the sugar until it melts. While doing this step, do the third step at the same time.

When you do the second step, you should do this step at the same time. Sieve the flour with a flour sieve, so that the particles can be filtered out. It can also be screened in many air. The cake made in this way is more fluffy. At the same time, add baking powder, custard powder, milk powder and flour. Baking powder is a chemical leavening agent, custard powder plays a role in enhancing fragrance and color, and milk powder plays a role in enhancing fragrance.

4. When the second step and the third step are carried out at the same time, high-speed mixing is used. At the same time, add cake oil to the barrel, and be sure to add it at a high speed. Killing time is about 20 minutes, and killing time in winter and summer is different. Specifically, you can tie a bow and write on the pulp as the pulp flows, and you can clearly see the raised traces. Inserting a chopstick won't fall off. As thick as cream on a birthday cake, three or four times thicker than the original rest. Be sure to send it away, this is a crucial step, and it will be fluffy after sending it away.

5. When finished, switch to medium speed. Slowly add the flour weighed in the third step into the bucket and stir well. Don't stir for too long, it will blister. It means that when it is sent away, it will disappear when it is filled with a lot of bubbles. The basic principle of fluffy is to make the product full of bubbles, uniform, delicate and elastic.

6. When you do the last step, you should do it at the same time, or do it at the first step. Because this step of sending must be good to succeed. This step can be done before the first step, that is, mixing salad oil with liquid ghee. The ratio is 3: 7. Because the cake made of liquid ghee is full of attractive golden yellow, it is best to use ghee, because the cake made of ghee is more crisp.

7. Turn off the eggbeater and take out the mixing barrel. Put the pulp in a paper bag and squeeze it into a baking tray. About two-thirds of them are full, because they swell when baked. After baking, it just covers the baking mold, which looks good. It won't stick together because all the cakes are too full and baked. Then sprinkle some sesame seeds and raisins (soaked in water for later use), or melon seeds and fried peanuts. Put them in the oven together, so that the finished product will taste better. It's best to choose a single one, not cross talk.

8. When the oven is delivered at high speed, it should be turned on and preheated, and the temperature should be adjusted to 200 degrees and 265,438+00 degrees. According to the actual temperature of the oven, some ovens have strong ignition, and the stronger ones can be turned down. For example, the noodles baked on the fire will soon be burnt, and they will not be cooked when they are cut. This is a big fire, the top one is not ripe, and the bottom one is burnt. This is a big fire. Flexible baking!

9. Don't turn on the oven in the middle of baking, because it will shrink when it is cold. This will not be fluffy. When baking, you must pay attention to the coloring state of the cake surface. After baking, the two baking pans rotate and bake once. After baking until it is nine minutes cooked, open the oven door to ensure that the cake will not shrink and harden after opening. At this time, brush the cake with ghee, preferably with ghee. Bake in the door for two minutes, so that the baked product tastes more crispy.

10. Bake until golden brown, and pour out immediately after baking. Don't pour it after cooling, otherwise it won't come out and will be dried by waste heat. Will it shrink or not? Do not fail because of the last step.

pumpkin cake

Main ingredients: pumpkin puree 130g flour and 70g eggs.

40g of seasoned corn oil and 30g of sugar.

Method for making pumpkin cake

1.a: 3 egg yolks, 0 g of fine sugar, 30ml of corn oil, pumpkin puree 130 g (please adjust according to the water content of your own pumpkin), and 70 g of low flour.

B: 4 egg whites, 30 grams of fine sugar, a little lemon juice (or white vinegar) and a little salt.

2. Before beating the egg white, drop a few drops of lemon juice or white vinegar into the egg white, add salt and sugar together, add sugar three times, and beat with an egg beater until dry and foaming.

3. Cook the pumpkin in a microwave oven, press it into mud with a spoon, and let it cool for later use; Put the yellow and white eggs into two absolutely clean pots without water and oil, break the yolk, add oil and stir well, and add pumpkin puree and stir well.

4. Add low flour and stir gently.

5. Add 1/3 protein to 3, stir well, then pour all the mixed batter into the protein bowl and stir well.

6. Pour into the mold paper cup

7. After mixing evenly, pour into the mold and bake in the middle and lower layer of the oven at 175 degrees for about 40 minutes.

8. Take out the stove and let it cool.