What are the ways to make your own cake?
Calories of ingredients recipe: 72 1.8 (calories)
The main ingredients are 70g of sugar and 50g of corn oil.
Now prepare the ingredients, use corn oil and salad oil, but don't use peanut oil and soybean oil, because these two oils are delicious.
Find two clean cans. There should be no oil or water in it. They must be very dry. Because the first step is to separate the egg white and yolk of the egg and put them in two pots respectively, and the pot for putting the egg white must be bigger.
Isolated protein
Separated yolk
Beat the egg whites with an egg beater. First, put one third of the sugar in the egg whites and beat them at high speed for 2 minutes. Then add one third of the sugar and beat them at high speed for 3 minutes. Finally, add the last third of the sugar and beat them with an egg beater for a few minutes. When the egg white is solid, when the egg white can pull up a small corner, it won't be loose, and it will be fine.
Put flour, oil and milk into egg yolk, stir vigorously, add one third of egg white and stir well.
Pour all the contents of the egg yolk bowl into the egg white bowl and stir it up and down at once, without circling.
Prepare the cake mold, pour all the contents of the egg white basin into the cake mold, pick up the cake mold after pouring, and gently let it fall freely above 10 cm for two or three times, because the bubbles in it should fall down, and finally smooth the surface. Remember to oil the cake mold. Otherwise it will stick.
Preheat in oven 140℃ 10 min, put into cake mold, and bake at 140℃ for 50 min.
Homemade bakery cake
Materials:
55g butter, 55g low flour, 68g milk, 45g whole egg (1small egg), 80g yolk (4 eggs), protein 168g(4 eggs) and 80g sugar (I reduced the sugar to 40g).
Exercise:
1. Making butter batter: cut the butter into small pieces, boil it, remove it from the heat, sieve the flour twice, and mix well to make batter for later use;
2. Making egg yolk milk liquid: heating the milk to 60 degrees, adding/kloc-0 whole eggs and 4 egg yolks, and mixing evenly;
3. Mix the above two and adjust to egg yolk paste for later use (butter batter is very easy to solidify, so it is best to do the above two steps at the same time. My experience is to heat milk while sifting flour.
4. protein sends:
Add 1/4 teaspoons of white vinegar to four egg whites, beat at medium speed until coarse foam (30 seconds), add half sugar, beat at 1 minute until fine foam, add the other half sugar, beat at high speed for about 3 minutes, and beat until wet.
5. Mix 1/3 protein into the egg yolk paste and turn it from bottom to top (butter is easy to sink, so it must be turned evenly from bottom to top). Then pour the mixed paste into the remaining protein, stir it from bottom to top, stir it quickly and evenly, and put it into the mold (I used two small rectangular molds and two paper molds, if there is only one paper mold, about 8-9). Just drop the mold before entering the furnace, so that the surface of the batter is flat and there are no big bubbles inside.
A simple way to make a cake at home
material
4 eggs, flour, sugar, salt, vegetable oil, milk.
working methods
1, separate the egg white from the egg white, and beat the egg white with a little salt and a spoonful of sugar.
2, wait until the protein is a little bubbly, add a spoonful of sugar, turn the bowl upside down, and the protein will not fall.
3. Put one spoonful of sugar, six spoonfuls of flour and six spoonfuls of milk into the egg yolk and stir, then put the beaten protein into it and stir up and down.
4. preheat the rice cooker, put some vegetable oil, then pour the stirred egg paste into the pot and press the cooking button.
How to make your own cake at home
First, prepare eggs. First, divide the eggs into egg whites and egg whites, and then put some sugar in the yolk. If you like sweet food, you can add more sugar, then beat until it swells, add milk and continue stirring. You can use an eggbeater without a blender. Beat the egg yolk well and set aside.
Begin to beat the egg whites, and pour the white sugar in three times until the volume expands, lines appear, and they are clear and basically shaped.
Then pour the yolk into the egg white, stir it evenly, add it to the egg with a sieve while sieving the flour, and keep stirring it evenly from bottom to top, and be sure to turn it up and down.
Grease the bottom of the rice cooker, pour the prepared batter into the rice cooker, and then knock on the table a few times after use. Just wait for the heat preservation, and then open it after ten minutes.
After standing for ten minutes, slowly pour it on the basin, and then take off the film.