4 eggs, 80 ml of evaporated milk, 20 ml of oil, 80 g of granulated sugar, and flour 100 g.

Steps to make cakes in the oven

1, beat the egg yolk and egg whites in two bowls respectively.

2. Beat the protein with an egg beater until it does not flow back, then add the young sugar and beat until the sugar dissolves.

3. Stir the egg yolk evenly, then mix it with milk and oil, and then gradually add flour and mix well. Stir clockwise, and not too fast.

4. Pour half of the egg white sugar into the egg yolk slurry and mix well, then pour the remaining half of the egg white sugar and mix well.

5. Put a layer of oil on the baking tray, and then slowly pour the evenly stirred slurry into the baking tray.

6. Preheat the oven and put it in the baking tray. Bake at 175~200℃ for 15~20 minutes.

Matters needing attention in cake making

Choose fresh eggs

When buying, you should choose fresh eggs with intact eggshells and rough surfaces. If you put the eggs in the refrigerator, you should take them out and put them at room temperature before cooking. If you need to separate the yolk from the protein when making cakes, you must separate them very cleanly. If there is yolk in the protein, the protein will not be beaten.

Protein play

If you want to beat the egg whites well, you must use a clean container, preferably a stainless steel egg beater. There should be no oil in the container, no water and no yolk in the egg whites. Otherwise, you will not be able to beat the egg whites well, and the egg whites will not flow down until they are inverted in the egg beater. When operating with a hand-held electric egg beater, you should beat the egg whites until they are foamed before slowly adding sugar. If you put the sugar in advance, it will be difficult to beat the egg whites well, and the West Point made will be beautiful and delicious.

Weighing should be accurate

It is very important to weigh when making western pastry, because it is the first step of baking success, especially when weighing powdery materials and solid oils. It is difficult to measure accurately if using cups or spoons. At this time, there must be an accurate scale to weigh them. If you still want to measure them with cups and spoons first, you can refer to the conversion table, because it is also a cup, but they all weigh a glass of water, a cup of oil or a cup of flour.

10 gram, which can be weighed with a spoon. Because most general weighing tools are based on 10 gram, if it is lower than 10 gram, it is not easy to weigh.

The use of flour

Before using, all the flour should be sieved with a sieve, and the flour should be placed on the sieve. One hand holds the sieve and the other hand taps it gently to make the flour fall from the air into the steel basin. This can not only avoid flour caking, but also make the flour mix with the air through this procedure to increase the bulkiness of the cake after baking. At the same time, there will be no small particles when mixing with cream, so that the eggs will not have a rough taste after baking.

Cream play

Frozen cream can't be made, so before use, it must be put at room temperature to soften it to the extent that it will sink when you gently press the cream with your fingers. Remember, no matter how urgent you are, you can't use the microwave oven to thaw the cream. If you really need to thaw it early, use the water-proof heating method to soften it to the extent that your fingers can sink it. Don't overheat it. If it is melted into a liquid state, it can't be sent away. The softened cream can only be beaten loose after mixing with sugar. If liquid things such as egg juice or fruit juice are added to the cream, it must be added bit by bit, otherwise the cream will not be absorbed and will appear as separated pieces.

Method of material mixing

No matter what kind of materials are to be mixed, they must be added in batches instead of all the materials, so as to make the finished product delicate and delicious. For example, when mixing flour with cream, half of the flour should be poured first, and then the cream and flour should be mixed and stirred from bottom to top with a scraper, and then the other half of the flour should be added and mixed well. The same is true if the flour is to be added to the egg mixture. If the flour is poured all at once, it will not only be laborious to stir, Moreover, the materials are not easy to mix, and there will be caking completely. In addition, when adding powdery materials for mixing, you only need to gently mix with a rubber scraper, so you don't have to stir too hard, because this will make the flour gluten, and the cakes will be harder, and the sugar added when sending cream or protein will also be divided.

Join 2-3 times, in short, whatever you do needs patience and care to produce a good finished product.

The method and steps of making cakes in the oven are simple and quick to make delicious cakes.

Baked cupcakes:

Ingredients: cake powder, eggs, milk, sugar, oil and salt.

method of work

1, separation of egg yolk and egg white.

2. Add a little salt and sugar to the egg white and beat it with an eggbeater.

3. Add sugar, cake powder and milk to the egg yolk and mix well.

4. Add the beaten egg white to the stirred egg yolk and stir well.

5. Get ready for the cake (tools are scarce at home, so I used an egg tart mold this time).

6. Pour a small amount of peanut oil into each small mold to prevent the cake from sticking to the wall.

7. Pour the stirred cake paste into the mold and place it neatly on the baking tray.

8. Preheat the oven, put the cake in the oven and bake it at180 for about 30 minutes (eventually my cupcake is burnt).

The method and steps of making cakes in the oven are simple and quick to make delicious cakes.

Making cake embryo in oven

Ingredients: 4 eggs, 25g milk powder, 60ml water, 60g sugar, 90g flour and 25ml cooking oil. (If you don't put milk powder, don't put water, please put 60ml of milk)

method of work

1. Separate the egg yolk, add 40 grams of white sugar to the egg white, and beat it into snowflake shape with an electric egg beater.

2. Beat the egg yolk and add 20 grams of sugar to continue to beat, then add flour and cooking oil and mix well for later use.

3. Pour the snowflake egg white into the yolk paste and mix well.

4. Pour the evenly mixed egg paste into the mobile cake mold.

5. Entering the oven is divided into two steps:

① Step 1: Bake for 25 minutes at the temperature of 140℃.

(2) Step 2: The temperature is 170℃, fire up and down, bake for 25 minutes, take it out and let it cool thoroughly. .

How to save the cake

Most of the time, the shelf life of cakes is short, so it is a great pity to throw them away if they are not finished. Give you some tips on keeping cakes.

Cake can only be stored in a cool and ventilated place in the house, and it can only be kept for one day. The cake tastes best when eaten on the same day. The two tips recorded here can help you keep the cake fresh and keep the original fresh taste of the cake to a certain extent. But remember, it doesn't apply to fruitcakes.

Method 1:

1 Cover the cake with a kitchen paper towel (ordinary paper towels can be clean).

2. Spray some water on the paper towel, not too much.

3. Put the cake in the original box.

4. Refrigerate in the refrigerator.

Method 2:

1, put the cake in a sealed container, and add a piece of fresh bread in the sealed container.

2. When the bread is hard, replace it with a fresh one in time, so that the cake can keep fresh for a long time.

3. Wrap it in plastic wrap and put it in the refrigerator. (If you put it outside without putting it in the refrigerator, it will be kept for up to 3 days. ) Method 3:

In the case of cold storage (about 5 degrees):

1, such cakes with cream as Black Forest Cake are usually within 3 days, and it is best to eat them on the same day.

2. Cheese and Mu Si cakes can be kept in cold storage for 3 days. If they are not finished, they can be kept in cold storage for several months, but the taste will be reduced.

3. Furthermore, cake, a delicious food, should avoid its odor, so that the cake should be well sealed or stored separately.

4. When you encounter cakes with fresh fruits and cream, you should eat them as soon as possible, or eat the fruit cream first.

In the absence of refrigeration equipment:

1, put it in a cupboard or a cool place, or put it in a steamer for sealed storage, or put it in a food basket, cover it with a wet cloth and wrap it with oil paper. These methods can only slow down the hardening speed of flour food, as long as the time is not too long, they can all receive certain results.

2. The cake that can't be eaten can be divided into several parts and placed in a sealed box or jar, and then placed in the cupboard.

3, just cut the apple, and then put it in the box with the cake, and keep it with the cake until the next day, the cake is still delicious! The cake placed with apples can not only keep the moisture, but also make the cake more fragrant with the smell of apples.

4. Put the cake in a sealed container, and add 1 slice of fresh bread in the sealed container. When the bread is hard, change 1 slice of fresh bread in time, so that the cake can be kept fresh for a long time.