Ingredients

500g of eggs, 200g of refined flour, and 0/00g of cream/kloc.

ingredients

White sugar150g, a little essence water.

preparation

1. Knock the egg white and yolk into two egg barrels respectively. Add sugar to the egg yolk, whip it in one direction with a cake brush until it thickens and floats, and whip the egg whites to float in the same way, and pour them into the egg yolk, stirring while pouring. Then sift the refined powder through the reed, add it into the egg paste and stir slowly. Then add the boiled cream and essence water into the cake paste and stir gently.

2. Take 30 cake molds (iron round molds or flower molds), grease them or pad them with oil paper, then pour the cake paste into the molds, steam them in the upper cage for about 5 minutes, and then knock them out, with a red dot at the center.

characteristic

Soft and sweet, nutritious and easy to digest.

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Cupcakes:

Absolutely available formula, the cost is relatively high. 240 grams of eggs, sugar 102 grams, flour (low strength flour) 102 grams, cake instant oil 10 grams, 56 grams of water (which can be changed into half milk and half water), 40 grams of oil and several paper cups.

First, there must be a whisk. Put the eggs, white sugar and cake quick-acting oil into the whisk. When whisking, stir the eggs and white sugar quickly. After about 2-3 minutes, use the quick-acting whisk. When whisking, you will see that the eggs and cake quick-acting oil begin to foam, and the eggs in the container begin to expand. When you stir up the egg bubbles with your fingers, it will be almost ready (plasticity means that the surface is smooth and sharp).

At this time, you don't need to whip. Add flour and water in turn and mix slowly with a hand beater (don't stir too hard). Finally, add salad oil and mix well (be sure to mix well or the oil will sink to the bottom of the baking tray when baking). Pour it into a paper cup and smooth it.

The temperature is: getting angry 180 getting angry 180 getting angry (you can raise the temperature to get angry if you want a darker color).

Identification of maturity: take it out after baking for 8- 10 minutes, and gently press the surface of the cake with your palm if there is a "cheep, cheep" sound, or stab it with a toothpick, and feel whether the toothpick is dry or wet.

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Strawberry Cake

Materials: (4 persons)

1. Strawberry-about 250 grams. 6. Eggs-2.

2. Milk-100 gram. 7. Vanilla powder-appropriate amount.

3. Low gluten flour-75 grams. 8. powdered sugar-30 grams.

4. Cream-75 grams. 9. Salt-a little.

5. White sugar-60 grams.

Practice:

1. Wash strawberries, remove pedicles, absorb water with paper towels, and cut into half.

2. Take a clean bowl, add eggs and white sugar, and mix well.

3. Then, add flour (slowly and in stages), salt, milk, whipped cream and vanilla, and mix well to form a batter.

4. Brush a thin layer of cream on the baking tray, spread the strawberries on the baking tray, then pour the batter on the strawberries and sprinkle with 1/2 powdered sugar.

5. Then put it into the preheated 180C oven and bake for about 30-40 minutes until the surface is golden yellow.

6. After cooling, take it out of the baking tray, slice it and sprinkle the remaining powdered sugar, and it will be finished!

[Note]:

1. The baking time will be related to the depth and surface size of the baking tray. Please hold it by yourself and bake it until the surface is golden.

2. Porcelain baking trays are also possible.

3. Before serving, pour homemade fruit sauce or ice cream to add flavor.

Feelings:

1. You can put more strawberries, and the taste will be better!

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Chocolate cake

Ingredients: sugar 1 50g, 2 eggs, flour 1 50g, cocoa powder 25g (about 3 tablespoons), cake baking powder1teaspoon, milk100ml, tangerine peel1piece, butter or plants.

Practice:

1, whisk the eggs, add white sugar and beat them into foam egg syrup.

2. Wipe the tangerine peel into fine chips, mix them with flour, cocoa powder and cake baking powder, add milk and cake paste and stir them into dough.

3. Cut the butter into small pieces, soften it and gently stir it into the mud.

4. Take a rectangular baking box with a volume of about 1.5 liter, coat the inside with oil to prevent sticking, and put it into the dough and press it flat.

5. Preheat the oven to 175℃, put it in a baking box and bake for 60 minutes.

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Fruitcake

1. Put the dried fruit preserves into a large glass bowl; 2. Add lemon juice, brandy, whisky and sherry as you like, stir well and set aside. 3. Put other raw materials (sugar, flour, almond powder, mixed spices, honey and butter) in another glass bowl, and prepare to add eggs; 4. Stir the raw materials with a wooden spoon; 5. Stir until uniform and smooth; 6. Mix the two raw materials; 7. Stir evenly; 8. Put the mixed raw materials into a tin plate prepared in advance and smooth the top with a metal spoon. Prepare for baking; 9. Cool after baking, take it out and put it on a metal frame; 1 1. Wrap paper around the cake and wrap the cake with gold paper for preservation; 12. Peel off the metal foil and oil paper. The formula of brown bread is: 500g coarse ground rye flour, 500g wheat flour, one spoonful of sugar, 0.25 heated water, 0.25l butter milk or milk residue pulp, and 2 spoonfuls of salt.

The method is as follows: first, stir and mix the two kinds of flour. Dig a hole in the center, add the dough, wrap the dough with a clean towel and leave it in a warm place for 20 minutes. Add the remaining warm water, yeast, salt and flour for 20 minutes, shape the flour into the desired shape, then leave it for 1 hour, and then put it in the oven. Remember to put a layer of oil on the bottom of the baking tray and bake it at medium temperature for about 1 hour and a half. In order to prevent the bottom and skin of bread from being burnt, the dough can be wrapped with Chinese cabbage leaves. After baking for 20 minutes, turn down the fire slowly, and the hot bread can be eaten with butter and honey, leaving its teeth fragrant. The biggest highlight of this period's diet is the famous Russian pie. From all kinds of meat to fruits, mushrooms, milk residue and vegetables, stuffing can be added. It is an indispensable ornament in festivals and wedding banquets. Every family has its own secret recipe for making pies, which grandma gives to her granddaughter. It is said that Dumas, a famous French writer, likes the pie of the famous poet Klassov's house very much and has been pestering his hostess Avdotya for the recipe.

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Vanilla cake

Ingredients: white flour 37 kg machine sugar 32 kg fresh eggs 47 kg cooking oil 3 kg rice thin 1.5 kg vanillin 30 g baking soda a little.

Special color: Vanilla cake is a famous product originally created in Wuhan. It uses the imported spice "Vanilla Powder" as an auxiliary raw material, and puts "Vanilla Powder" in the cake, so it is named "Vanilla Cake". In addition to its own egg fragrance, this product also has a unique fragrant bamboo fragrance, which is delicious and sweet.

Operation: 1. Strict selection of materials: to produce vanilla cake, the raw materials needed should be strictly checked first, the eggs should be fresh, the machine sugar should be pure and clean, and the first-class refined flour should be fresh, dry, fine, white in color and have the fresh and sweet smell of flour, otherwise it can not be used for vanilla cake.

2. Take the second beating method: firstly, put the egg water and organic sugar into a vertical protein mixer for stirring, and then put them into another barrel-type forward and backward egg beater to continue beating. By using the mechanical friction, the egg slurry is fully physically emulsified, and a large amount of air is charged to destroy the original liquid state, so that the egg slurry tissue is filled with gas, thus the cake forms a loose and porous sponge tissue.

3. Add rice flour and baking soda: When the egg pulp is down to 80%, it is appropriate to add rice flour and a little baking soda. After the cake is molded into the furnace, the gas of baking powder expands and escapes when it is heated, and the sponge with porous structure is more perfect, and the inner quality is soft, delicate and elastic.

Quality standard: golden color, slightly raised surface, smooth and oily, no wrinkle, no flowering, tender inner quality, soft as cotton, good elasticity, delicate entrance, and easy to crisp. This product contains essential nutrients and minerals for human body. Eating cakes often can enhance human health and disease resistance. It is an ideal food for the elderly, children, the sick, pregnant women and tourists. Easy to carry and eat.

Nutritional value: flour-rich in carbohydrates, cellulose and vitamin E. Eating whole wheat food is a new trend of health and weight loss. All flour recipes

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pudding

Cake Pudding

Pudding part method

(1) 60g of brown sugar, 60g of brown sugar, 200g of water, jelly powder15g (2) 300g of milk, 30g of brown sugar and 2 whole eggs.

L. in the material (1), first take 50g of water and jelly powder, and stir until it becomes transparent. Pour brown sugar, brown sugar and the rest of the water into the pot, and boil it into a dark brown syrup. Then pour jelly powder into the mold and mix well. Pour it into the mold while it is hot, and let it cool, and it will be jelly-like.

2. Heat the milk at about 60℃ and mix well with brown sugar. After the sugar is dissolved, let it cool, mix well with the egg, filter it twice with a sieve and pour it into the condensed caramel.

* Note: Do not pour the egg liquid before the caramel jelly is solidified, so as not to mix the two.

Cake part method

(a) 2 egg yolks, 50g salad oil, 70g water, low-gluten flour100g, baking powder1/4 teaspoon.

(b) 2 egg whites, fine sugar100g.

1. Mix the flour and baking powder in the material (a) and sieve, then add the liquid material and mix well.

2. Beat the egg whites, add the fine sugar twice, and continue to beat until it stands upright. Pour L/2 egg whites into the batter, mix well, then pour in1/2 egg whites, mix well quickly, and pour into the baking mold.

3. Preheat the oven to 170℃, put the baking mold on a baking tray with water (water is about the height of baking mold1/3), bake for about 40 minutes, take it out, and refrigerate it after cooling.

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Green tea cake

Preparation: preheat the oven to 180 degrees, and the number of large paper cups is about 10.

Materials:

1. 3/4 cup of flour (80g, 13 tablespoons)

2. Green tea powder10g

3. Salt 1/8 tablespoons (2g) (Note: salt can also be omitted. )

4. Sugar 1/2 cups (75g, 8.3 tablespoons)

5. Vegetable oil 1/4 cups (56g, 4 tablespoons)

6. water (or milk) 1/4 cups (60g, 4 tablespoons)

7. 4 eggs, room temperature, separate protein and yolk. Put the egg whites in a clean, oil-free basin.

8. white vinegar 1/4 tsp

Remarks: No baking powder is needed this time ~ ~ ~

Practice:

1) Sift the flour, green tea powder and salt in a large bowl.

2) Break the egg yolk, add sugar, water (or milk) and oil in turn, and stir well.

3) Pour the sieved (1) into (2) for three times, and stir evenly, but remember not to draw circles, so as not to affect the taste of the flour.

4) Pour the white vinegar into the egg white, beat the egg white with an egg beater until the egg white swells several times, easily pull out the sharp corner, or easily hold a small spoon.

5) Divide out 1/3 of the dismissed protein, pour it into the batter, and stir it from bottom to top. Remember not to draw a circle, so as not to defoam the protein and affect the swelling effect. (Preheat the oven at this time)

6) Pour the protein of 1/3 into the batter and stir.

7) Pour the batter that has been fully stirred with 2/3 protein into the remaining 1/3 protein. Then use a rubber knife to stir the batter from bottom to top until it is uniform.

8) Pour the batter into a paper cup, put it in the oven, and bake at 180℃ for 30 minutes.

9) After taking it out, reverse it immediately!

Remarks: If you like the surface cracked, stay close to the fire. If you like a flat surface, then stay away from getting angry. Maybe it's influenced by the snacks in the supermarket. I always think that the cupcakes should be cracked. I'm happy to see them, hehe.

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Eplekaka

Apple cake Ⅰ

Raw materials:

80g butter or vegetable butter.

75 grams of sugar

Eggs 1 piece

Flour150g

3-4 apples (medium size)

2 tablespoons cake baking powder

2 teaspoons of cinnamon powder

Practice:

1, cut the butter into small pieces, add sugar and mix well, then add the scattered eggs and stir into a uniform oil egg syrup.

2. Mix the flour with the cake baking powder evenly, add the oil and egg syrup, and knead it into dough with your fingers. Be careful not to stir it hard.

3. Wash, peel and core the apples and cut them into small pieces.

4. Take a round baking box with a diameter of 20 cm, spread a layer of baking paper or oil in it to prevent sticking, spread half of the dough on the bottom of the box, put a layer of apple pieces on it, and then roll the other half of the dough into the same disc, cover it and press the periphery tightly. Sprinkle cinnamon powder on the surface.

5. Preheat the oven to 200℃, place the baking box in the middle layer, and bake for about 30 minutes to make the cake. You can eat it hot, or you can eat it cold.

Features:

Pale yellow in color, soft in texture and sweet in apple flavor.

Apple cake Ⅱ

Raw materials:

200g butter or vegetable butter.

Brown sugar100g

2 eggs

Flour175g

2 tablespoons cake baking powder

Cinnamon powder 1 tablespoon

3-4 apples (medium size)

50 grams of nuts (hazelnuts or walnuts)

Practice:

1, heat the butter until it softens, add the red sugar, stir it into a paste, then beat in the eggs one by one, and stir thoroughly to form a uniform egg paste.

2. Flour, cake baking powder and cinnamon powder are mixed evenly, mixed with egg paste, and mixed into a uniform batter.

3. Wash the apples, peel and core them, and cut them into small pieces; Chop the nuts and mix them into the batter.

4. Take a rectangular baking box with a capacity of about 1 liter, coat the inside with oil to prevent sticking, pour in the batter and spread it flat.

5. Preheat the oven to 175℃, put the baking box in the middle layer and bake for 60-70 minutes.

Features:

Brown-red in color, soft and sweet in texture, and fresh in apple flavor.

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Cheesecake

[Raw material/seasoning]

1. digestive biscuits 200g melted cream 40g powdered sugar 30g 2. Cream cheese 1 000g refined sugar 200g 3. Two eggs 4. Corn flour 80g 5. Milk 400g 6. Animal whipped cream100g 7. Orange peel 50g orange wine/.

[Production process]

(1) put digestive biscuits into a plastic bag and mash it, then melt the cream and mix it well. Finally, sift the powdered sugar and mix it well, and put it in the bottom of the baking mold for compaction to form the pie base.

(2) Cut the orange peel, soak it in orange wine for 30 minutes, and then spread it on the pie base of the method (1) for later use.

(3) Mix and beat the material 2 until there is no granule, add the egg and mix well.

(4) sieve that corn flour, adding the corn flour into the material of the method (3), and mix well.

(5) Add the material 5 into the material of the method (4) and mix well.

And (6) adde that material 6 into the material prepared in the method (5) and mix well until the material is free of granules, thus finishing the dough.

(7) Pour the dough into the model of the method (2) and bake it for about 30-40 minutes at the upper fire180 C and the lower fire180 C..

Dosage: 2 8-inch round baking molds

To make the cake surface appear beautiful baking color, when the cake is baked until the surface feels dry and elastic, turn off the fire when the surface is not colored, raise the baking tray (not necessary in a domestic oven) close to the fire, heat the fire oven to 250℃ at the maximum, and bake for 5 minutes to make the surface brown and bake.