A cup of yogurt (that is, the plastic box sold in the supermarket, it seems to be about 125g, you can choose the fruit flavor or the original flavor, depending on your preference), pour it into a large container, add a small bag of yeast (it is best to use baking powder specially for making cakes, put about 1g), and beat 3 eggs. Then use the bottle of yogurt to measure 3 cups of flour, 1.5 cups of sugar (if you don't like it too sweet or yogurt contains a lot of sugar, you can put less) and .5 cup of peanut oil (you can also put melted butter), mix well, pour the stirred cake liquid into the mold, put it in the oven, and bake at 18 degrees for about 4 minutes.
it's simple, and it tastes good. Try to put all kinds of fruits in the stirred cake liquid. It's best to put chopped banana cubes, and bananas will melt in it. It tastes good.
Baked cake
Ingredients: 3 eggs, 8g low-gluten flour, 5g baking powder, 8g milk, 7-8g sugar, 3g salad oil and raisins.
1, separate the egg white and yolk.
2. Add sugar (about half) to the egg yolk, beat it into milky white paste, add milk and salad oil and mix well, and add flour and baking powder to make a uniform paste.
3. Add a few drops of white vinegar to the egg white, whip it into a foam (the volume is increased several times, and the egg white beater can't be stained with oil) and stir it evenly with the egg yolk paste.
4. Grease the cake mold, pour in the egg paste, preheat it in the oven, and bake it at 175 degrees for 3 minutes. (Only toothpicks can be inserted without being stained.)
Cake making technology
Cake cakes refer to egg paste. Cakes are divided into three categories: clear cake, oil cake and compound cake.
1. Matters needing attention in cake making
1. When making cakes, the quality of flour directly affects the quality of products. Generally, low-gluten flour should be used to make cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, bulky and flat. If there is a shortage of low gluten flour, it can be made from medium gluten flour or high gluten flour with appropriate amount of corn starch.
2. Another main raw material of the cake is eggs. The puffiness of eggs mainly depends on the endosperm protein in the protein. Only when the endosperm protein is whipped at high speed, it can wrap a lot of air and form bubbles, which will increase the volume of the cake. Therefore, when whipping the protein, it is advisable to use high speed instead of low speed.
3. The syrup for making cake embryo is made by adding 5g water to 1g white sugar, boiling and cooling thoroughly.
when eggs and sugar are whipped, it is advisable to use high speed, which is required by the characteristics of endosperm protein.
4. Before baking the cake, the oven must be preheated, otherwise the softness and elasticity of the baked cake will be affected. The equipment for beating the cake must be clean, especially not touching grease, otherwise the cake will not be loose, which will affect the quality and taste.
5. In the traditional method of making cakes, the inner wall of a bottomed mold is often coated with oil, so that the edges of the cakes made are often colored and the bottom color is dark. Now, you can make cakes with a cake ring, just put a piece of white paper on the bottom of the ring instead of oiling, and the edges of the cakes made are colorless and the bottom color is lighter, which can save costs, including the cakes on the surface and the bottom.
After the cake is baked and thoroughly cooled, it is not until it is used that the cake ring is removed and the paper at the bottom is removed to ensure that the cake is not air-dried to affect the quality.
6. The baking temperature of the cake depends on the amount of mixture in the cake. The more the mixture, the lower the temperature. On the contrary, the less the mixture, the higher the temperature.
7. The baking time of the cake depends on the temperature, how much mixture the cake contains, what kind of stirring method and so on. Generally speaking, the longer the time, the lower the temperature; Conversely, the shorter the time, the higher the temperature. The big cake has low temperature and long time; Cupcakes are hot and short.
8. The cake should be covered on the cake board while it is hot, so that the moisture contained in the cake will not volatilize too much and the humidity of the cake will be maintained. In addition, when the cake is hot, the shape is not completely fixed, and the surface of the cake can be leveled by the weight of the cake itself.
9. Low-gluten flour is used to make sponge cakes, while medium-gluten flour is used to make grease cakes. This is because the structure of grease cakes is looser than sponge cakes, and the medium-gluten flour is used to further strengthen the structure of cakes. So as to become more compact and not loose.