200g butter - microwave for 3 minutes to melt, add the above
200g gluten flour, baking powder 5g mixed and sifted - add the above
200g gluten flour, baking powder 5g mixed and sifted - add the above. Mix and sieve 5g of baking powder - add the above.
Oven 160 degrees 20 minutes
About the temperature and time according to the actual situation of their own oven, this is just a reference
According to their own preferences, you can add caramel Nuts dried fruit, etc. ~ To introduce you to the simplest way to make a cake:
A cup of yogurt (that is, the kind of supermarkets sell the kind of plastic box, seems to be about 125g), can choose the fruit flavor, but also can be used to make the cake. You can choose fruit-flavored or plain, depending on your own preferences), poured in a large container, add a small bag of yeast (it is best to use a special cake baking powder, put about 10g or so), beat 3 eggs, and then stir
even, and then use the bottle of yogurt to measure 3 cups of flour, 1.5 cups of sugar (if you don't like too sweet or yogurt contains a lot of sugar you can put less) and 0.5 cups of peanut oil (you can also put melted butter), mix well, pour the mixed cake mixture into the mold, put into the oven, 180 degrees bake for about 40 minutes on it.
It's easy and tastes great. Try adding a variety of fruits to the mixture, and chopped bananas are the best, as the bananas will melt into the mixture.
Bake the cake
Materials: 3 eggs, 80g of gluten, 5g of baking powder, 80g of milk, sugar (70-80g), salad oil (30g), raisins.
1, separate the egg white, egg yolk.
2, egg yolks with sugar (about half), whip to a creamy paste, add milk and salad oil to mix, add flour and baking powder to make a uniform paste.
3, egg whites with a few drops of white vinegar, whisked into a foamy (volume increased several times, beat the egg whites of the utensils can not be stained with oil) and yolk paste and mix well.
4, the cake mold greased, poured into the egg batter, preheated oven, 175 degrees baked 30 minutes. (A toothpick inserted into the cake can be used for non-stick).
Cake production process
Cake pastry refers to the egg paste made of sponge soft moist pastry and its and sugar paste, egg white paste, cream paste of the replica, referred to as cake. Cake is divided into clear cake, oil cake, compound cake three categories.
I, cake production notes
1, in the production of cake, the quality of flour directly affects the quality of products. Making cake flour should generally choose to use low gluten flour, because low gluten flour gluten-free, made of cake especially fluffy, volume expansion, the surface is flat. If a lack of low gluten flour, can be used in the gluten flour or high gluten flour with the right amount of corn starch preparation.
2, another main ingredient of the cake is egg, egg puff mainly depends on the endosperm protein in the egg white, and endosperm protein only when subjected to high speed whisking, can a large number of wrapped air, the formation of bubbles, so that the cake's volume increases the puffy, so in the churning of egg white, it is appropriate to high speed and should not be used in the low-speed.
3, the production of cake embryo syrup, by 1000g of sugar with 500g of water, boiling, chilled into.
Eggs and sugar whisking, it is appropriate to use high speed, this is the endosperm protein characteristics required.
4, before baking the cake, the oven must be preheated, otherwise the fluffiness and elasticity of the baked cake will be affected. The cake mixing utensils must be clean, especially not touching the grease items, otherwise the cake will not be fluffy, which will affect the quality and taste.
5, the traditional way of making cake, often in the bottom of the mold wall oiling, so that the cake out of the side of the cake is often color and the bottom layer of color is darker, now available in the cake circle cake, just in the bottom of the circle pad on a piece of white paper instead of oiling, out of the cake on the side of the color and the bottom layer of the cake color is lighter, you can save costs, including savings on the epidermis and the bottom layer of the cake.
After the cake is baked and cooled, it is not until it is used that the cake ring is taken off and the paper at the bottom is removed to ensure that the cake is not dried out and the quality is affected.
6, the baking temperature of the cake depends on the amount of mixture in the cake, the more the mixture, the lower the temperature; conversely, the less the mixture, the temperature should be increased accordingly.
7, the cake baking time depends on the temperature and the cake contains more or less of the mixture, which kind of mixing method and so on. Generally speaking, the longer the time, the lower the temperature; on the contrary, the shorter the time, the higher the temperature. A large cake is cooler and takes longer; a small cake is warmer and takes less time.
8, the cake should be covered with cake board while it is still hot, so that the water contained in the cake will not evaporate too much, to maintain the humidity of the cake. In addition, when the cake is hot, the shape of the cake is not completely fixed, so you can rely on the weight of the cake itself to make the surface of the cake more flat.
9, the production of sponge cake selection of low-gluten flour, the production of grease cake is more often used in the gluten powder, this is because the structure of the grease cake itself than the sponge cake loose, the selection of gluten powder, so that the structure of the cake to be further strengthened. Thus become more tight and not loose.