Second,

Originally, cakes were baked in the oven, but after baking several times, it was found that the oven was too time-consuming. Preheating 10 minutes plus baking for 50 minutes takes a whole hour, which is too long. Then I thought of the legendary method of making cakes with rice cookers. After studying again, I finally succeeded.

When making cakes, it is most important to send egg whites. In general, egg whites must be sent to the same shape as whipped cream. The professional name is hard foaming. Let's look at hard foam.

The beaten egg whites look like whipped cream. Turn the pot upside down without pouring out the egg whites. When the egg white is beaten successfully, the rice cooker cake is half successful. Next, it is important to cook the cake paste with a rice cooker.

First, after the egg whites are beaten, the bottom and sides can be oiled and preheated until they jump; Secondly, after pouring the stirred cake paste, press the cooking switch, wait for a while to take off and cook for 10 minute, then press the cooking switch to take off and cook for 10 minute. Success rate 100%. You can also try.

This is the third time that the rice cooker has turned over the cake after jumping. what do you think? Isn't the color nice? It's like baking in the oven.

This is another rice cooker cake. The cake turned upside down is as beautiful as the last one. Compared with the cake made in the oven, the cake made in the rice cooker has another advantage that it is more convenient to demould and just pour it out.

It's fluffy inside and tastes soft.

The cake just baked is very fragrant, and I like it best.

Next, another episode is about a green cake that is not matcha but is very similar to matcha.

This is the green vegetable juice I left when I made wonton. I want to pour it out. I think, if mixed into the cake paste, isn't it a green cake? According to the popular saying, it is the matcha cake in the cottage.

So, I think I'm going to start acting. . . . . .

It looks better to spell a pattern, hehe ~

Actions speak louder than actions. I believe you can succeed, too.

Question 2: How to make the best answer for cake embryo?

Make a cake embryo with a rice cooker (very simple)

This is the way to make this kind of cake. Preparation materials:

Flour, eggs, milk, salt, sugar, oil Note: Do not touch a drop of water during this process, and dry all utensils before use. Beat eggs by the amount. I used four chopsticks here, and the egg whites were separated. I'm going to beat the egg whites twice. That's it. In order to highlight the sweetness, I put a little salt and a spoonful of sugar to continue beating. When it was a little thick, I added another spoonful of sugar. If you continue to type for about 15 minutes, it will become creamy and the protrusions on the chopsticks will not fall off. More importantly, it will be beaten continuously 15 minutes. It's so cute ~ put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk in the egg yolk, stir well and pour in half of the cream egg white. Note: stir up and down instead of in circles, then pour in the other half of the cream egg white, stir the rice cooker up and down, press the cooking button, preheat 1 min, and then take it out. When the pot is a little hot, you can pour a little oil and wipe it evenly in the pot to prevent it from sticking to the pot and pouring in the stirred things, and then squat down a few times. Shake off the bubbles and press the cooking button, and automatically jump to the heat preservation file in about 2 minutes. At this time, cover the vent with a towel, and press the cooking button after 20 minutes. It will be ready in 20 minutes. Open the lid and oil the pan, and it will come out as soon as it falls. The bottom of the cake is dark, soft and delicious.

Question 3: How to make cakes, especially how to beat egg whites 1. Eggs must be taken out of the refrigerator before they can be used. You can use it only after thawing naturally, and you should use an egg beater or more than four chopsticks. They should fight in one direction, without stopping in the middle. In fact, it only takes ten minutes (chopsticks).

It is almost impossible to play well by hand. You should buy a portable electric egg beater. I bought it early. There is one in 35 yuan. Egg whites can usually be beaten in a few minutes.

Egg whites are stirred and heated. Too high temperature is not conducive to the stability of protein cream. In addition, adding a few drops of lemon juice to egg white can stabilize protein bubbles.

Question 4: How to make cakes at home? Method of making cake with rice cooker

Prepare:

4 eggs, 90 grams of flour (to be sieved 1-3 times), 60 grams of sugar (you can consider reducing it if you are afraid of being fat), a little milk (add it to mix the flour evenly), and a little vegetable oil (you dare not use butter for fear that the solidified cake will not rise).

Start doing:

1 Separate the egg yolk from the egg white and put them in two clean pots without water or oil.

Add 20 grams of sugar to the egg yolk and start stirring until the sugar melts.

Mix the flour into the egg yolk in 3 minutes and 3 times, and stir well. Don't stir too much.

When mixing flour, add oil and milk to make the flour milder, otherwise the mixing will be uneven. Stir and set aside.

Now beat the egg whites. Add 2 to 3 drops of lemon juice to the egg white, and it will be very easy to remove (the mystery is only recently discovered, hehe). Add the remaining 40 grams of sugar three times while beating until the pot is upside down.

Ok, now mix the egg whites with the egg yolks. First, take one-third of the yolk paste and stir it gently and quickly from bottom to top with a flat rice shovel, then pour the yolk paste into the remaining yolk paste and stir it evenly in the same way.

Grease the bottom of the rice cooker, preheat it a little (hurry up, otherwise the cake paste will defoam and the cake will not rise after a long time), then pour the cake paste in and cook according to the instructions.

Ok, you can go and wash that pile of newly used pots and pans.

The rice cooker will jump soon. Let it keep warm for about 5 minutes, press it again, and keep warm after another jump 10- 15 minutes. If you are not at ease, insert it with a toothpick. If no cake sticks to it, it means it's done!

Question 5: How to make cakes at home (detailed process) The practice of cakes-rice cooker version

Introduce raw materials:

Eggs, flour, milk, sugar, salt and oil.

That's all. No baking powder, soda and butter are needed. 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 and yolk and put them in two large bowls, preferably soup bowls, 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 sweetness. Then, put a spoonful of sugar, which is the spoon used to drink soup at home. Then, pick up the eggbeater and beat it clockwise until it turns white. When it's all dogs, add another spoonful of sugar.

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

How to judge whether the battle is in place under such circumstances? There is a way: turn the bowl upside down, and the beaten egg white will not fall off, which means your time is up.

In fact, egg white was boring at first, but it felt particularly good when it succeeded! Ha ha!

Prepare a bag of pure milk

The egg whites are ready. Put them aside and deal with the yolk now. Put two spoonfuls of sugar, three spoonfuls of pointed flour and six spoonfuls of flat milk into a bowl, and stir evenly along the direction. Everyone will find a lot of acne, which requires you to patiently crush one by one. It's actually quite simple. In order to be delicious, it is like this after mixing evenly!

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

After all the stirring is uniform, the next step is to take out the rice cooker and 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 so on. It's best to shake it twice on the table, shake out the bubbles inside, cover it and press the cooking button. After 2 minutes, it will automatically jump to the heat preservation state 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 be free of water and oil, and hands should be kept dry.

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

3, the egg white should be quickly stirred clockwise until it touches the bowl and does not slide down, which is good; When adding the beaten egg white to the egg paste, add it several times and turn it 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.

First, tools: 1, a rice cooker 2, a manual blender (electric is better) 3, two large bowls.

Second, the material:

1, 4 eggs 2, flour100g (starch10g can reduce the gluten of flour, and cake flour is better); 3. Sugar100g; 4. Flavors such as raisins can be added a little or not.

Third, production:

1. Put the egg yolk and egg white into two large bowls respectively (this method can shorten the beating time and is suitable for manual mixer);

2. Put sugar 1/3 into egg yolk and 2/3 into protein;

3. Beat the yolk to light yellow (generally 1 minute is enough);

Beat the egg white into cream (it takes a long time to beat the egg white with your fingertips 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 (sifted) into the egg yolk and stir gently (stirring too hard will make the noodles stiff and affect the quality of the cake). After mixing, you will find that the noodles are all together (no need to add water);

6. Put the egg whites in 5 and mix well (no blender can be used. The method is to scoop it up from the bottom of the bowl by hand. After several repetitions, turn around. After about 2 minutes, you will find that the dough and the protein in 5 turn into paste, almost);

7. After the egg paste is finished, you can put a layer of oil on the rice cooker and pour the egg paste in. Cover the lid and press the "Cooking" button of the rice cooker. I don't know why it took about 5 minutes ... >>

Question 6: How to make cakes at home? Cake Cake refers to a sponge soft cake made of egg paste and its replica with sugar paste, protein paste and cream paste, which is called cake for short. Pastry is divided into three categories: clear cake, oil cake and compound cake.

I. Matters needing attention in cake making

1. When making cakes, the quality of flour directly affects the quality of products. Generally, low-gluten flour is used to make cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, large and flat. If low-gluten flour is insufficient, it can be made of medium-gluten flour or high-gluten flour with appropriate amount of corn starch.

Another main ingredient of cake is eggs. The bulkiness of eggs mainly depends on the endosperm protein in protein. Only by high-speed beating can endosperm protein wrap a lot of air to form bubbles, which increases the size of the cake. Therefore, when beating protein, it is advisable to use high speed instead of low speed.

3. The syrup for making cake embryo is made of1000g white sugar and 500g water, boiled and thoroughly cooled. Eggs and sugar should be whipped at high speed, which is required by the characteristics of endosperm protein.

Before baking the cake, the oven must be preheated, otherwise it will affect the softness and elasticity of the baked cake. The equipment for beating cakes must be clean, especially not touching grease, otherwise the cakes will not be loose, which will affect the quality and taste.

5. In the traditional method of making cakes, the inner wall of the bottomed mold is often coated with oil, so the edges of the cakes are often colored and the bottom is darker. Now you can make a cake with a cake ring, just put a piece of white paper at the bottom of the ring instead of oiling. The edge of the cake is colorless and the bottom color is lighter, which can save costs, including the cake on the surface and at the bottom.

After the cake is baked, it is thoroughly cooled, and the paper on the cake ring and bottom is removed until it is used to ensure that the cake will not be air-dried and 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 cake has low temperature and long time; Cupcakes are hot and short.

8. Cover the cake 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, and medium-gluten flour is used to make pastry cakes. This is because the structure of fat cake is looser than sponge cake, and medium gluten flour is used to further strengthen the structure of cake. So as to become more compact and not loose.

Second, the cake making process (the following is to introduce ten kinds of cake making methods for students who are interested and qualified to try DIY cake)

1, cocoa sponge cake

Ingredients: 600g of eggs, 300g of sugar, 290g of low-gluten flour, 30g of cocoa powder, and 0/00g of buttermilk/kloc.

Appliances: mixing barrel, sieve, small pot, pad paper, cake ring, baking tray, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.

(2) Beat the eggs into a mixing barrel, add white sugar, and put them into a blender to stir 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 melted and cooled butter and skim milk, and stir them evenly to form cakes.

(4) Put the cake into the pad paper, put it into 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 when it is cold.

2, vanilla sponge cake

Ingredients: 630g of eggs, 3 10g of sugar, 5g of vanillin or vanilla powder, 3 10g of low-gluten flour, 0/00g of vegetable oil 100g of skim milk.

Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.

(2) Beat the eggs into a mixing barrel, add white sugar and vanillin or vanilla powder, and put them into a blender to make them thick white.

(3) Gently mix the sieved flour into the mixing barrel, and after a little stirring, add the raw flour. & gt

Question 7: How is the cake made? Cooking cakes with rice cookers: flour 1 10g, sugar 1 10g (with refined sugar), 5 fresh eggs, a little butter and 50 or 60g milk. Flour and sugar are 1: 1. Cream, coconut, etc. 1, sift the flour three or four times 2. Separate the egg yolk from the egg white 3. Put a little salt in the egg white (help to send it away) 4. Beat the egg white until the egg white basin is inverted, and the egg white will not flow down. 5. Take two-thirds of the sugar, put it into the egg yolk three times in the process of beating the egg white, and put the remaining one-third of the sugar into the egg yolk. Stir the egg yolk evenly until the color of the egg yolk becomes lighter. 7. Add butter and milk to the egg yolk paste and mix well. 8. Slowly put the sieved flour into the egg yolk paste (it can be put in several times), or stir it evenly. 7. Now pour the beaten egg white into the batter, and be sure to stir it evenly 10. Preheat the rice cooker slightly, butter it, and pour the batter.

Question 8: How to make a cake? 1. Ordinary cake baking 1, ingredients (a) eggs 4 kg, sugar 2.5 kg 1.8 kg 1.4 kg, (b) flour 2.2 kg 1.6 kg, baking powder, a bag and a half of cake oil 3.22, two spices and a small amount of calcium propionate. ...

Question 9: How to make cakes at home? Ingredients: a rice cooker, 4 eggs, flour, sugar, a little baking powder (there is also ready-made cake powder, but I didn't buy it, it's my first time to try! ) It would be better if there were raisins and milk.

The first step is to separate the egg yolk from the egg white and put them in two large bowls. My skill is so poor, I divided the egg yolk and egg white for a long time, and the remaining egg liquid was simply made into a mask, so make full use of resources! )

The second step is to add sugar to the egg yolk and egg white respectively, and there is more sugar in the egg white. At the same time, you can add some milk, which will be sweeter

The third step is to stir the egg yolk and egg white respectively. This is the most important and crucial step, and success or failure depends on it. It turns out that others say this is difficult to fight, but I still don't believe it. I finally practiced the operation today. My hands are sore, but I still can't beat the egg liquid well. I pity myself for not having an egg beater, so I brought my "cheap labor"-BF to the scene and entrusted him with full authority. Egg yolk liquid is easy to beat, 1, 2 minutes, and finally becomes light yellow liquid; But it takes a long time to beat the egg white liquid, and finally it has to be whipped into cream. You can also try. If you touch a little protein with your finger, it will stand on your fingertips.

The fourth step is to sieve the flour, so that the flour is finer and the effect will be better. ) put it into the egg yolk liquid and stir gently.

Step five, put the newly prepared protein solution into the egg yolk with flour, and then stir it evenly into a paste.

Step six, the egg liquid is ready, and now it can finally start steaming. (BF's hands are sore. It seems that making a cupcake is still very hard! Sisters, if BF is not at home, don't do it well. It's good for two people to do it together. Very emotional. Hehe ~ ~) First put a layer of oil on the bottom of the rice cooker (so that the cake won't touch the bottom of the pot) and pour in the egg liquid (at the same time, I collected some preserved fruits, raisins and candied dates at home and sprinkled them on it to make a fruit cake. It might be better if it is fresh fruit. ) Then press "Cook". However, it seems that the rice cooker is heating up quickly and will take off in 5 minutes. I looked at it and seemed unfamiliar, so I pressed the button again. Repeat this for 2 or 3 times, open the lid, and the surface is light yellow, and it is a little higher than the original. Poke it with chopsticks and it won't stick to the egg liquid. It's really done.

Finally, take out the pot, buckle it on a big plate and pour some jam on it. Wow, my mouth is watering! I ruined the cake while calling my dad. Unexpectedly, making a cake for the first time is really a sense of accomplishment. I must make it for my parents when I go home, hehe! ! (I found myself doing a lot more than when I was at home, hee hee ~ ~)

Question 10: How to make cakes at home? Can baking powder replace baking powder? Where can I buy baking powder? Do you have a small bag? What is low-gluten flour? Are we ordinary people low-gluten flour or high-gluten flour?