Introduce the raw materials:

3 eggs, flour, milk, sugar, salt and oil.

That's all, no need for baking powder, soda and butter. It's absolutely safe and healthy nutritious food! If there is a baby at home, cooking it for him is definitely safer than buying it outside. In addition, it is suggested that if you give it to your baby, you can change the eggs into earth eggs, hehe!

After preparing the eggs, separate the egg white from the yolk and put them in two big bowls, preferably the soup bowl, which should be water-free and oil-free, remember!

The first step begins:

First, add a little salt to the egg white bowl, which is to make it easier to send the egg white away. Another function is to improve the sweetness. Then, put a spoonful of sugar, just use the spoon for drinking soup at home. Then, pick up the eggbeater and beat it desperately clockwise until it turns white. When it is all DOG, add another spoonful of sugar.

Note: don't put a few paper clips on the eggbeater, you will get twice the result with half the effort! If you don't have an eggbeater, just use three chopsticks. This is full-time work! Fight for delicious food.

How can we tell if the fight is in place when it is like this? There is a way: turn the bowl upside down, and the beaten egg whites won't fall off, which means your time is up.

In fact, egg whites were boring at first, but when they were successful, they felt very good! Ha ha!

Prepare a bag of pure milk

The egg whites have been beaten. Put them aside and now deal with the yolk. Put two spoonfuls of sugar, three spoonfuls of pointed flour and six flat spoonfuls of milk in a bowl and mix well along the direction. Everyone will find that there are many pimples, which requires you to crush them patiently one by one. In fact, it is very simple. For the sake of delicious food, after mixing evenly, it is like this!

Add the beaten egg whites to the egg yolk paste bowl. Note: Do not add them at one time, but add them in two or three times and stir well. Also note that when stirring, don't stir clockwise like egg whites.

After all are stirred evenly, the next step is to take out the rice coOKer, preheat it, and it will be ok in about 40 seconds. Then, brush a layer of cooking oil evenly in the pot, pour the evenly stirred cake paste into the oil-filled rice cooker, and pour it like this. It is best to shake it twice on the table, shake out the bubbles inside, cover the lid, press the cooking button, and it will automatically jump to the heat preservation state after 2 minutes and wait for 20 minutes.

Everyone controls the time according to the actual situation.

Summarize the precautions of rice cooker cake:

1, all utensils should not carry water or oil, and hands should be kept dry.

2, egg white liquid can not be mixed as egg yolk liquid, otherwise it can not be sent.

3, the egg white should be quickly stirred clockwise, until it hits the bowl and does not slide down, it is considered to be good; When the beaten egg whites are added to the egg paste, they should be added in several times, and they should be turned up and down when stirring.

4, the rice cooker should be preheated, and the air outlet should be blocked with a towel.

Cooking cakes with rice cookers is better than cake shops. You must try it.

1. Tools: 1, a rice cooker 2, a hand blender (electric is better) 3, two large bowls.

Second, the material:

1, 4 eggs 2, flour100g (in which10g starch is added, which can reduce the gluten of flour, and cake powder is better); 3. Sugar100g; 4. Raisins and other flavors can be added with a little bit or not.

Third, production:

1, separate the egg yolk and egg whites and put them in two large bowls (this method can shorten the beating time and is suitable for manual mixer);

2. Sugar 1/3 is put into egg yolk, and 2/3 is put into protein;

3. Beat the egg yolk until it is light yellow (generally, stir 1 minute will do);

4. Beat the egg whites into a creamy shape (it takes a long time to beat the egg whites in the tip of your hand, until there is no egg liquid in the bowl. This step directly depends on the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet);

5. Put the flour (sieved) into the egg yolk and stir it gently (stirring too hard will make the noodles stiff and affect the quality of the cake). After stirring, you will find that the noodles are all together (without adding water);

6. Put the protein into 5 and mix well (you can't use a blender. The method is to scoop it up from the bottom of the bowl by hand. After repeating it several times, turn the direction. After about 2 minutes, you will find that the dough and the protein in 5 turn into a paste, which is almost the same);

7. After the egg paste is ready, you can put a layer of oil on the rice cooker and pour the egg paste in. Cover the lid and press the "cook" button of the rice cooker. I don't know why I jumped to keep warm in about 5 minutes. After waiting for 2-3 minutes, I pressed the cooking button again. After a few minutes, I jumped again. At this time, I can smell the smell of cake. When I open the lid, the surface is light yellow, which is a little longer than the original one. Poke it with chopsticks. If you poke it in, and the chopsticks don't stick egg paste, it will be. Take out the pot, turn it over, and the cake will come down. The bottom should be a little dark.

8. After cooling, it can be decorated with whipped cream. It's OK if you eat it directly.

Cooking banana cake in microwave oven: 1. Eggs 1 2. Two medium-sized bananas, ground seasoning: 1. Butter or margarine 1/4 cups, Put it at room temperature 2. Sugar 1/2 cups 3. Herb 1 teaspoon 4. Milk 1/4 cups 5) All-purpose flour 1/2 cups 6. Baking soda 1/2 teaspoons 7. Salt/. Stir well. 2. Add flour, baking soda, salt, lemons and nuts. Pour into an 8-cup heat-resistant microwave ring model. Cook on high heat for 6-8 minutes until cooked. If the heating is uneven, turn the plate over. 3. Cool on a temperature-resistant plate. Garnish with cream cheese or sprinkle with dessert. [Share] The simple method of microwave cake-try it yourself and succeed! Ingredients: 1 flour 80G, 2 baking powder 5g, 3 eggs, 2 4 milk 80ML (can be omitted), 5 sugar 80g, 6 oil. A little practice: 1. Mix 1.2. 2. Separate egg yolk and egg white. 3. Mix egg yolk+milk +40G sugar+a little oil (don't produce too many bubbles). 4. Add some sugar 40G after soaking, and beat. 6. Add the egg white into the egg yolk mixture for 2-3 times, add it once and mix well, then add it again and mix well. 7. Microwave for 4-5 minutes.

Fruit cake materials: (1) low-gluten flour 1 00g, cream100g (2) powdered sugar100g, salt12 tsp (3) 2 eggs (4) 20 milk. (2) Sieve the low-gluten flour, add the cream and beat with an egg beater until the volume expands and the color turns white. (3) Add the materials (2) and mix well until there are no particles. (4) Add the eggs and mix well, then add the milk and mix well. (5) Finally, the materials prepared in the method (1) are added together and evenly mixed, and then put into an oven and baked at 170℃ for about 30 minutes. Mushroom cake materials: sugar, protein, cocoa powder, salad oil, butter-free seasoning: sugar: protein = 2: 1, cake embryo: chocolate: butter-free = 4: 5:1Practice:1Protein-free mushroom: sugar: protein = 2:/. Beat the egg whites until fine while adding sugar. Use a toothless flower mounting head of about 1cm to mount mushrooms on a baking tray lined with white paper and sprinkled with a little flour, and sprinkle a little cocoa powder on the surface. Baking temperature 120℃ is about 40 minutes. 2 Preparation of chocolate cream: Mix cocoa powder with salad oil and add butter (the thickness depends on the need). 3 use S.P sponge cake embryo, peel and cut three layers, embed chocolate cream in the middle, scrape chocolate cream on the top and vertical sides, scrape a small round with white oil in the center, and decorate with mushrooms. Glass cake materials: milk, egg yolk, sugar, corn starch, butter, agar, custard powder seasoning: milk-making Huangqilin milk: egg yolk: sugar: corn starch: butter: agar: custard powder = 6: 3: 2:1:0.5: 0.04: 0.02. Cake embryo: cream cream: transparent agar =2:5:3. Method: (1) Stir the egg yolk with sugar, add corn starch and custard powder, stir well, and pour into hot milk and agar solution (water: agar = 5: 3: 0.1). Heat it to a paste on the fire and use it while it is hot. (2) Wash the cake embryo circle with the required size, surround it with cellophane, embed a layer of S.P sponge cake embryo, pour in hot milk cream and mount a diamond network. Then, the water: agar: sugar = 4: 0.1:1ratio is boiled and poured on the surface after a little cooling. (3) after solidification, demoulding, and decorating the black forest cake with fruits, namely, 850g of whole egg made of Schwarzwaelder Kirschtorte material, 540g of sugar, 30g of emulsifier, 20g of fresh milk 120, 294g of low-gluten flour, 20g of cocoa powder147g, 80g of liquid cream and 500g of animal fresh oil. Practice 1. Beat the egg whites together until 9: 00, and stick them with your fingers until they are sharp and stiff, and do not drip. 2. After mixing the emulsifier and fresh milk, add the egg yolk and stir until it looks like a foam, then add the protein into the fresh milk solution and mix well. 3. Mix and sieve the low-gluten flour and cocoa powder, add them into the evenly stirred egg paste, and mix well by hand or scraper. 4. Add the liquid cream and mix well to form a batter, then pour it into a baking mold, bake at the temperature of upper fire 170℃ and lower fire 180℃ for about forty-five minutes, then cool down and bake at the temperature of 170℃ for another twenty minutes, then take it out and cool it, and demould it for later use. 5. Scrape the bitter-sweet chocolate brick into fine chocolate chips with a steel knife for later use. 6. Cut off the uneven surface of the cooled cake, then cut it into three equal parts, then add the same amount of clear water with cherry wine, carefully brush it on the surface with a small brush, and finally apply the whipped cream of animals. 7. Cut the wine-stained black cherry in half, spread it flat on the whipped cream, then cover it with a layer of chocolate cake, repeat the actions of buttering and spreading the cherry, and then cover it with another layer of chocolate cake. Finally, evenly spread a thin layer of whipped cream on the surface, and sprinkle with chocolate chips, and you can get the Nagasaki Wind Honey Cake ★ Material: 8 medium-sized eggs (7 large ones), 300g sugar, 4 tablespoons honey, 50cc hot water (or warm milk), mixed and dissolved, and set aside. Model of high-gluten flour 200g baking paper (about 20 * 20＊20cm) BOWL with rubber scraper diameter about 23cm Hand-held egg beater ★ Method 1 Beat the eggs and sugar all at once, beat with hand-held egg beater at high speed for about 10 minutes, and move along the edge of the bowl and basin until it bubbles. 2 Add the dissolved honey and beat1~ 2 minutes. 3. Change the portable whisk to medium-speed and high-gluten flour, add it in 2 ~ 3 times and mix for 2 ~ 3 minutes. At this time, be careful not to blow out big bubbles or leave powder pellets. Stop the hand-held eggbeater, lift the batter with the tip, and try to write a Japanese character. If you can clearly see this word, it means that the egg is broken. At this time, the test box is preheated170℃ ~180℃. 5 put the batter into the model and be careful not to touch it around. Using a rubber spatula, it is called bubble cutting, which is like cutting batter vertically, crosscutting several times, and if bubbles appear, gently stroking them off. This process has to be repeated several times. The model is placed on the ceiling of the test box and in the middle of the test box. After about test 1 minute, take it out, cut it with the method of 5), and put it in the test box again, which will probably be repeated three times. After 8 ~10 minutes, until the surface is a little burnt. 7 At this time, move the ceiling to the lower section, and set the test box to150℃ ~160℃ for about 60 minutes. 8 Take it out after the surface is evenly tested into a strong tea color. Immediately take away the newsprint model, put it on the test network, and peel off the LV foil paper on the side. 1 Open the cellophane that can wrap the cake, and put it down on the top of the cake. The foil paper at the bottom is also completely peeled off and wrapped in cellophane when it is hot.

Huaguocha Toast Material: 1. Yeast powder 16 g fine sugar 100 g egg 65 g water 4 15 g salt 15 g 2. High-gluten flour 8 10 g milk powder 25 g 3. Kloc-0/60 g method: preparation-soak 80 g of flower and fruit tea in 40 g of orange wine and 40 g of hot water to soften and moisten it. 1. Mix the materials 1 until they are dissolved for later use. 2. Material 2 is sieved, added with recipe 1 and mixed well to form a dough, then added with cream and kneaded until it becomes smooth and bright dough. 3. Cover with plastic wrap and let stand at 27℃ for basic fermentation 1 hour. 4. Take out the dough, roll it round again, let it stand and relax for 10 minutes, then use a stick to make an oval dough, take out the flower and fruit tea soaked in orange wine, drain it, sprinkle it evenly on the dough, roll it up from one end, and the dough must be pinched at the closing position. 5. Put the dough into the model, brush a layer of egg juice on the surface, and put it in an oven or other closed container for final fermentation. 6. When the dough swells to the top level with the model, it can be put into an oven preheated to 180℃ and baked for about 30 minutes. Double-skin milk 1, boil milk (low fire) 2, pour it into a bowl after boiling, and let it cool; 3, break the egg white with an egg beater (remember it is egg white) 4, at this time, the milk is also cold, and the surface is covered with milk skin; 5, lift a corner of the milk skin, pour the milk back into the pot, add sugar and beat it evenly (be careful not to break the milk skin, but leave it at the bottom of the bowl). Then how to stir the egg whites are all pieces and uneven (after mixing, pour the mixture into the bowl with milk skin on the bottom just now, be careful not to break the milk skin) 6. Cover with plastic wrap and steam for 15 to 20 minutes! Don't use a big fire, just use a medium fire!

Ingredients: 3 eggs, refined white sugar 150g, low-gluten flour 120g, cream 15g, milk 15cc. Add white sugar powder to the eggs, and beat with an egg beater to make them foam. If the temperature of the eggs is too cold, If the stirring is not enough, the finished cake will have big bubbles and rough taste; if the stirring is excessive, it will harden the cake without bubbles. 4. Pour the three ingredients into the cake model for about eight minutes, and bake it in an oven at 180 C for about 30 minutes. The secret of making a cake: If you want to make a sponge cake with a soft entrance, it depends on the method of stirring and foaming the cake. If there are many bubbles, you must make it quickly before the bubbles disappear. Therefore, the materials should be mixed in a cut way. The cleaning of containers or egg beaters is also very important. When the utensils contain grease, the eggs can't bubble. Oven cake round cake baking tray food processor glass bowl deep pot chef knife egg beater wooden spoon brushing knife metal bowl small screen baking plate scraping wire rack butter paper square head knife wire rack hazelnut protein fine sugar cherry liqueur millet powder icing light butter protein butter and flour right amount hazelnut 250g fine sugar 300g millet powder 2 tablespoons protein 6 icing and butter cream right amount of water/ Kloc-0/50ml of fine sugar 1 50ml of egg yolk, 6 3 tbsps of cherry liqueur (kirsch, which can be increased as appropriate), 375g of light butter making order1,preparation of hazelnut custard 2, baking 3, preparation of butter cream 4, combination of cakes 5, preparation in advance for decoration: the cakes can be made 2 days ago, wrapped tightly and frozen in the refrigerator. Because it is soft, it is easy to slice. Just add icing and hazelnut as decoration before eating. In addition, add at least 1 hour freezing time 1, prepare hazelnut custard 1, coat the baking sheet with butter, spread the butter paper, then coat the butter and sprinkle the flour, and pour off the excess flour. Turn the round cake plate upside down on the baking plate and draw a circle along the edge of the cake plate with your fingers. 2. Bake hazelnut in the oven12 ~15 minutes, and peel (method >; > , keep 1/3 for decoration. Mix 1/2 of fine sugar with the remaining hazelnut and put it in a food processor. 3. Grind hazelnut into powder, or use a spiral planer. 4. Put the nut powder and sugar into a glass bowl and add corn flour. 5. Put the egg whites in a metal bowl, and beat them with an egg beater or an electric mixer until they are straight. Add the remaining fine sugar and continue beating for 20 seconds until a smooth custard is formed. 6. Add 1/3 hazelnut paste and mix lightly with a spatula. You can insert it from the center with one hand, scoop it up from top to bottom, cover it and stir it, and turn the bowl counterclockwise with the other hand. Add the remaining hazelnut paste twice. 2, baking 1, oven preheating to 130℃(250? , gas furnace 1/2 degrees). Shovel the stirred custard onto the already prepared and circled baking sheet, and scrape it flat into a round cake shape with a wide square-headed knife, and three pieces can be made before and after. 2. Put the baking sheet into the oven and bake it, turning it from time to time, until the custard is slightly Huang Gan and becomes a protein cake, which takes about 40 ~ 50 minutes. 3. Take out the baking sheet, pour the cake plate upside down while it is hot, cut off the excess along the edge, carefully remove the butter paper, and then put it on the wire rack to cool. 3. Prepare butter cream 1. First, boil the fine sugar with water, and then continue to cook until it is soft curry-like, without stirring. To test whether it is just right, remove the pot from the fire, scoop up the syrup with a teaspoon, and after cooling for a few seconds, take a little syrup with two fingers and rub it until it becomes small round particles. 2. When dissolving the syrup, stir the egg yolk evenly with an electric stirrer. 3. Slowly pour the hot syrup into the egg yolk liquid and stir it. 4. Continue to beat at high speed until it is thick and sticky after cooling. 5. Add butter to the bowl and beat it with an electric mixer (it can also be mixed with a wooden spoon). It should be stirred until it is soft and creamy. 6. Slowly add the butter to the already thick egg sauce and continue to stir. 7. Add 3 tablespoons of cherry liqueur and continue to stir (the amount of wine can be increased as appropriate). 4. Combine cake 1. Cut the hard paper into a round cake bottom shape, lightly spread butter and cream, spread a baked protein cake, and gently press it. In order to facilitate work, you can put the card paper on the bottom of the upside-down cake tray before putting the protein cake. 2. Coat the protein cake with 1/4 of butter and cream, level it with a square-headed knife, and then fold the second protein cake, and also coat it with 1/4 of butter and cream. 3. After stacking the third piece, coat the whole cake with the remaining butter cream. 5. Decorate 1. Sprinkle the icing on the cake surface with a small sieve to form a thick layer. 2. Chop the hazelnut with the chef's knife and gently stick it on the edge of the cake by hand. 3. Arrange the chopped hazelnuts on the cake with a knife and freeze them tightly, at least 1 hour. Fruit cake materials: (1) low-gluten flour 1 00g, cream100g (2) powdered sugar100g, salt12 tsp (3) 2 eggs (4) 20 milk. (2) Sieve the low-gluten flour, add the cream and beat with an egg beater until the volume expands and the color turns white. (3) Add the materials (2) and mix well until there are no particles. (4) Add the eggs and mix well, then add the milk and mix well. (5) Finally, the materials prepared in the method (1) are added together and evenly mixed, and then put into an oven and baked at 170℃ for about 30 minutes. Mushroom cake materials: sugar, protein, cocoa powder, salad oil, butter-free seasoning: sugar: protein = 2: 1, cake embryo: chocolate: butter-free = 4: 5:1Practice:1Protein-free mushroom: sugar: protein = 2:/. Beat the egg whites until fine while adding sugar. Use a toothless flower mounting head of about 1cm to mount mushrooms on a baking tray lined with white paper and sprinkled with a little flour, and sprinkle a little cocoa powder on the surface. Baking temperature 120℃ is about 40 minutes. 2 Preparation of chocolate cream: Mix cocoa powder with salad oil and add butter (the thickness depends on the need). 3 use S.P sponge cake embryo, peel and cut three layers, embed chocolate cream in the middle, scrape chocolate cream on the top and vertical sides, scrape a small round with white oil in the center, and decorate with mushrooms.

Strawberry fresh cream cake (Qifeng) Ingredients: 4 (8-inch) eggs, 90g sugar, 60 c.c salad oil, rum or fruit wine 1 tablespoon, low-gluten flour 1 0g, baking powder/kloc-0. 3 cups of whipped cream, powdered sugar120 c.c. Appropriate amount of powdered sugar for decoration. Tools: 8-inch stripper, spatula, portable electric stirrer, rubber knife, blender and sieve. * If non-stick baking molds are used, baking tray paper is also needed. Practice: 1. Wash the strawberries, choose a slightly larger and beautiful pedicle slice (as the central decoration of the cake), and remove the pedicels for later use. Take 100g strawberry, cut it into cubes, beat it into puree with a blender, pour it out, and rinse out the residual puree with 1 tablespoon of water for later use (for making cakes). Take about 10 strawberries and cut them in half (for sandwich use). Another 8 strawberries of similar size were selected for cake surface decoration. Cut the remaining strawberries into diced pieces (for sandwich use). 2. Separate the egg whites from the yolk and leave the egg whites in a clean and oil-free egg beater. Put the yolk in another beating bowl, add sugar, salad oil, wine and strawberry puree and mix well. Mix low-gluten flour and baking powder, sieve, pour into egg yolk paste and mix well. Preheat the oven to 180 C/350 F 3. Add white vinegar or lemon juice to the egg whites, beat them with a blender until they are dry and foamed, scoop out about 1/3 protein bubbles and mix them into the egg yolk batter. After mixing well, pour all the egg yolk batter into the remaining protein bubbles and mix well. 4. Pour the dough into the baking mold, shake the baking mold vigorously to release the big bubbles, and bake in the oven for about 35 minutes. (You can insert a bamboo stick to test whether it is ripe or not, if there is no sticky surface.) 5. After taking out the oven, shake the baking mold vigorously to loosen the tissue, and then immediately turn it upside down and put it on a cooling rack to be cooled. After completely cooling, demould and cut the cake into three pieces from the side. Mix the liquid whipped cream and powdered sugar, and beat it with a blender until it is solid (it won't drip even if it is tilted). 6. Spread a layer of whipped cream on the bottom cake slice and spread the strawberry diced. Cover the second layer of cake slices with a layer of whipped cream, then place the strawberries cut in half one by one on top of the whipped cream (with the cut surface facing down), then cover the gaps between the strawberries with thick whipped cream, and cover the last layer of cake slices. The remaining whipped cream is used to smooth the surface of the cake, arrange 8 strawberries, arrange the strawberries with central decoration, and finally squeeze the flowers to decorate and sprinkle powdered sugar.

Cocoa sponge cake raw materials: 600g of eggs, 300g of sugar, 290g of low-gluten flour, 30g of cocoa powder, buttered oil 100g, and a proper amount of skim milk. Appliances: mixing barrel, sieve, small pot, pad paper, cake ring, baking tray, cake board. Method: (1) Preheat the oven to 180℃ (or fire 180℃ and fire 165℃) for later use. (2) Beat the eggs into a mixing barrel, add white sugar, and beat them in a blender until they turn white and become thick and creamy. (3) Sieve the low-gluten powder and cocoa powder with a sieve, gently pour them into a mixing barrel, add the melted and cooled buttered oil and skim milk, and stir them evenly to form a cake. (4) Put the cake into the padded paper, put it in the cake circle in the baking tray, smooth it by hand, and bake it in the oven. (5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it after cooling. Raw materials of vanilla sponge cake: egg 630g, sugar 3 10g, vanillin or vanilla powder 5g, low-gluten powder 3 10g, vegetable oil 100g, and skim milk. Appliances: mixing barrel, sieve, pad paper, cake ring, cake board. Method: (1) Preheat the oven to 180℃ (or fire 180℃ and fire 165℃) for later use. (2) Beat the eggs into a mixing barrel, add white sugar and vanillin or vanilla powder, and put them in a blender to make them thick and white. (3) Gently mix the sieved flour into the mixing barrel, and after a little mixing, add the vegetable oil and skim milk, and continue to mix until it is evenly mixed into a cake. (4) Put the cake division into the cake circle with the spread pad paper and put it in the baking tray, smooth it by hand, and bake it in the oven. (5) Bake for about 30 minutes, take out the cake when it is completely cooked, cover it on the cake board while it is hot, and use it after cooling. Raw materials of orange sponge cake: 500g of eggs, 300g of sugar, 5g of fine salt, 200g of low-gluten flour, 5g of baking powder, appropriate amount of skim milk, 50g of orange juice and 75g of vegetable oil. Utensils: mixing barrel, mixing basin, sieve, pad paper, cake ring and cake board. Method: (1) Preheat the oven to 170℃ (or fire 175℃, fire 160℃), spread paper on the baking tray, and then put the cake ring in place for later use. (2) Divide the eggs into yolk and egg whites for later use. (3) Pour egg yolk, fine salt and half sugar into a mixing barrel, and beat in a blender until it is thick and white, then add low-gluten flour and baking powder, skim milk, fragrant juice and vegetable oil in turn, and mix well. (4) Put the egg whites and the other half of the sugar into another mixing barrel, beat them into soft foam with a blender, mix in the egg yolk mixture, mix them evenly, put them into a spare cake ring, smooth them, and bake them in an oven. (5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling. Raw materials of coffee sponge cake: 8 eggs, 3 egg yolks, 350g sugar, 345g instant coffee 10g low-gluten flour, melted butterfat 180g, and a proper amount of skim milk. Appliances: mixing barrel, sieve, measuring cup, pad paper, cake ring, cake board. Method: (1) Preheat the oven to 180℃ (or fire 185℃, fire 165℃), spread paper on the baking tray, and then put the cake rings for later use. (2) Put the eggs and egg yolk together in a mixing barrel, add white sugar and instant coffee, and beat them in a blender until they are thick and creamy. (3) After sieving the low-gluten flour, carefully pour it into the mixing barrel and stir it evenly, then add the melted butterfat and skim milk, and mix them all evenly. (4) Put the mixed materials into the spare cake circle, smooth the surface by hand, and bake in the oven. (5) Bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.

Light chocolate cake 1 Mix 250 grams of eggs and 200 grams of sugar and beat them into paste foam. 2. Mix100g flour with 60g cocoa powder, filter, add in foam and mix to make a mixture. Put a layer of oil paper in the mold, pour in the above mixture and bake in the oven. Control the fire temperature at about 200 degrees Celsius, bake for 25 minutes and then take it out for use. 4 Beat about 250 ~ 450g (about a tin) of whipped cream with an egg beater, add authentic chocolate (both made in Switzerland or Belgium are good)180g and stir. 5 spread the whipped cream on the freshly baked cake and let it cool. You can also cut the cake open, spread cream on the interlayer or put a layer of fruit pieces on it. Now is the time when fresh strawberries are on the market. Make a strawberry chocolate cake. Thick chocolate cake 1 Prepare about 500 grams of butter, add about 400 grams of sugar, and beat with an egg beater. When it is white and slightly raised, add 500 grams of flour and 200 grams of cocoa powder, and add 2 ~ 3 eggs to make a batter. 2. Pour the prepared batter into the mold with oil paper pad and bake it for preparation (the specific requirements are the same as above). Prepare 500g of dark chocolate and100g of pure fresh milk (the milk should be heated by microwave oven in advance), stir it into chocolate sauce, spread it evenly on the cake, smooth it and cool it. You will be pleasantly surprised to find that the cake has a thick chocolate crust on its surface, which looks very attractive.

Making material of fruit cake: Ingredients: white flour 600g white sugar 500g cream 500g frozen egg 750g cream essence 2ml vanilla powder1.5g candied watermelon peel 400g sugar orange cake150g honey pineapple 300g. The practice of fruit cake: 1. Chop: cut several kinds of fruits into small pieces. 2. Stir the oil: first, stir the cream and white sugar evenly with a wooden shovel, and then gradually mix the frozen eggs in several times until all the sugar is dissolved and no sugar particles can be seen. Add the spices, then mix the flour and the fruit, and don't mix any more to prevent gluten from shrinking and affecting the quality. 3. Into the mold: The model of baking cream fruit cake is a rectangular iron plate (about 6.7 cm in height) with sides, lined with paper, and the evenly mixed materials are poured in. 4. Baking: The furnace temperature should be controlled at about160 ~180℃, and it should not be moved after entering the furnace, so as not to affect the looseness. The finished product can be taken out when it is brown.

Basic materials and utensils of cream strawberry cake: baking tray (12x25cm) 1 material: 2 eggs (scattered), 35g of sugar, a few drops of vanilla extract, 2 tablespoons of fresh milk 1-2, 25g of low-gluten flour, 25g of corn flour and 25g of baking soda1. 30g of sugar, a few drops of vanilla extract, 25-30 strawberries, and mint leaves. Appropriate method: 1) Spread baking paper on the baking tray, then put it in the oven and preheat it to 18. 2) Sift 25g of low-gluten flour, 25g of corn flour and 4 tablespoons of baking soda1/respectively, stir well and set aside. 3) Dewatering the fresh cheese in the fresh cream material to about 180g. 4) Pour the egg yolk and sugar into a clean steel basin, and heat it with insulated water until it is thick. 5) Add fresh milk and the material A treated in step 2, and stir well. Pour into a baking tray and bake at 180 degrees for 12 minutes. 6) Take the cake out of the baking tray after it is cooled. 7) Send the whipped cream to foam by cooling it with ice water. After that, divide the sugar into 8-9 equal parts, slowly add it and beat it evenly. Finally, add vanilla extract and stir well. 8) Remove the pedicels from the washed strawberries, leaving only 2-3 strawberries for decoration. 9) Evenly spread the whipped cream processed in step 7 on the cake, and spread the strawberries on the top. 10) put it in the refrigerator for 20-30 minutes and decorate the cake surface with the remaining whipped cream. Spread strawberries and mint leaves, and then put them in the refrigerator for 20-30 minutes.

You can also go to soso and ask for more practices, so I won't give you an example here. I hope you will adopt it.