4 eggs, 80 ml of light milk, 20 ml of oil, 80 g of baby sugar, and 0/00 g of flour/kloc.

The steps of making a cake in the oven

1. Beat the egg yolk and egg whites in two bowls.

2. Beat the egg whites with an egg beater until the egg whites do not flow back, then add the young sugar and beat until the sugar dissolves.

3. Stir the egg yolk evenly, then mix it with milk and oil, then gradually add flour and stir evenly. Stir clockwise, not too fast.

4. Pour half of the egg white sugar into the egg yolk slurry and mix well, then pour the remaining half of the egg white sugar and mix well.

5. Put a layer of oil on the baking tray, and then slowly pour the evenly stirred slurry into the baking tray.

6. Preheat the oven and put it in the baking tray. 175~200 degrees 15~20 minutes.

Matters needing attention in cake making

Choose fresh eggs

When buying, you should choose fresh eggs with complete eggshells and rough surfaces. If you put eggs in the refrigerator, take them out and cook them at room temperature. When making a cake, if you need to separate the egg yolk from the egg white, you must separate it very cleanly. If there is yolk in the egg white, the egg white will not be beaten.

Protein game

If you want to beat the egg whites well, you must use a clean container, preferably a stainless steel eggbeater. There can be no oil, no water and no yolk in the egg white. Otherwise, you can't beat the egg whites well, and the egg whites will flow down when they are turned upside down in the eggbeater. When operating with a hand-held electric egg beater, beat the egg whites until they foam, and then slowly add sugar. If sugar is put in advance, it will be difficult to beat the egg white, and the west point made is beautiful and delicious.

Weighing should be accurate.

Weighing is very important when making western-style cakes, because it is the first step of successful baking, especially the weighing of powdery materials and solid grease. It is difficult to measure accurately if a cup or spoon is used. At this time, there must be an accurate scale to weigh them. If you still want to use a cup and spoon to measure first, you can refer to the conversion table, because it is also a cup, but it is all a glass of water, a cup of oil or a cup of flour.

10g, which can be weighed with a spoon because most common weighing tools are based on10g. If it is less than10g, it is hard to weigh.

The use of flour

Before use, all the flour should be sieved with a sieve, and the flour should be put on the sieve. Hold the sieve in one hand and pat it gently with the other hand to let the flour fall from the air into the steel basin. This can not only avoid flour caking, but also mix flour with air through this procedure to increase the bulkiness of the cake after baking. At the same time, when mixed with cream, there will be no small particles, so that eggs will not have a rough taste when baked.

Cream game

Frozen cream can't be made, so it must be kept at room temperature before use, so that it will soften to the extent that you will sink when you gently press the cream with your fingers. Remember, no matter how urgent, you can't thaw the cream in the microwave. If you really need to thaw in advance, use waterproof heating method to soften it to the point where your fingers can sink. Do not overheat. If it melts into liquid, it can't be sent away. Softened cream can only be beaten loose after it is mixed with sugar. If you add liquid things such as egg liquid or fruit juice to the cream, you must add them bit by bit, otherwise the cream will not be absorbed and separated fragments will appear.

Material mixing method

No matter which materials are to be mixed, they must be added in batches, not all of them, so as to make the finished product delicate and delicious. For example, when flour and cream are mixed, first pour in half of the flour, then use a scraper to mix and stir the cream and flour from bottom to top, then add the other half of the flour and stir evenly. The same is true if flour is added to the egg mixture. If all the flour is poured in at one time, it is not only laborious to stir, but also the materials are not easy to mix, and caking will completely occur. In addition, when adding powdery materials to stir, you only need to gently stir with a rubber scraper, and you don't need to stir too hard, because this will make the flour gluten, the cake will be harder, and the sugar added when making cream or protein will be separated.

Join 2-3 times, in short, whatever you do needs patience and care to produce a good finished product.

The method and steps of making cakes in the oven are simple and quick, and delicious cakes can be made.

Baking cupcakes:

Ingredients: cake powder, eggs, milk, sugar, oil and salt.

working methods

1, separation of egg yolk and egg white.

2. Add a little salt and sugar to the egg white and beat well with an egg beater.

3. Add sugar, cake powder and milk to the egg yolk and mix well.

4. Add the beaten egg white to the stirred egg yolk and stir well.

5. Prepare the cake (tools are scarce at home, so I used an egg tart mold this time).

6. Pour a small amount of peanut oil into each small mold to prevent the cake from sticking to the wall.

7. Pour the stirred cake paste into the mold and put it neatly on the baking tray.

8. Preheat the oven, put the cake in the oven, and bake it for about 30 minutes at 180 (eventually my cupcakes are burnt).

The method and steps of making cakes in the oven are simple and quick, and delicious cakes can be made.

Make cake embryos in the oven

Ingredients: 4 eggs, 25g milk powder, 60ml water, 60g sugar, 90g flour and 25ml cooking oil. (If you don't put milk powder or water, please put 60ml of milk.)

working methods

1. Separate the egg yolk, add 40 grams of white sugar to the egg white, and beat it into snowflakes with electric egg beater.

2. Beat the egg yolk well, then add 20 grams of sugar and continue to beat well, then add flour and cooking oil and mix well for later use.

3. Pour the snowflake protein into the egg yolk paste and stir well.

4. Pour the evenly stirred egg paste into the moving cake mold.

5. Entering the oven is divided into two steps:

① Step 1: Bake at the temperature of 140℃ for 25 minutes.

② Step 2: Bake at 170℃ for 25 minutes, then take it out and cool it thoroughly. .

How to save the cake

Many times, the shelf life of cakes is very short, so it is a pity to throw them away before eating. Give you some tips on making cakes.

Cakes can only be stored in a cool and ventilated place in the house and can only be kept for one day. Cake tastes best on the same day. The two tips recorded here can help you keep the cake fresh and keep the original fresh taste of the cake to some extent. But remember, it doesn't apply to fruitcakes.

Method 1:

1. Cover the cake with kitchen paper towels (ordinary paper towels can be wiped clean).

2. Spray some water on the paper towel, not too much.

Put the cake in the original box.

4. Refrigerate in the refrigerator.

Method 2:

1, put the cake in a sealed container and add a piece of fresh bread in the sealed container.

When the bread is hard, change it into fresh one in time, so that the cake can be kept fresh for a long time.

3. Wrap it in plastic wrap and put it in the refrigerator. (If you don't put it in the refrigerator, put it outside and keep it for up to 3 days. ) Method 3:

In the case of refrigeration (about 5 degrees):

1. This kind of cake with cream, such as black forest cake, usually lasts less than 3 days, and it is best to eat it on the same day.

Cheese and mousse cake can be refrigerated for 3 days. If it is not finished, it can be refrigerated for several months, but the taste will be reduced.

In addition, the cake is a delicious food, and its smell should be avoided, so the cake should be well sealed or stored separately.

When you meet a cake with fresh fruit and cream, you should eat it as soon as possible, or eat fruit cream first.

In the absence of refrigeration equipment:

1, put it in a cupboard or a cool place, or put it in a steamer for sealed preservation, or put it in a vegetable basket, cover it with a wet cloth and wrap it with oil paper. These methods can only slow down the hardening speed of pasta, as long as the time is not too long, they can all receive certain results.

2. The inedible cake can be divided into several parts and put in a sealed box or jar, and then put in the cupboard.

3. Just cut the apple, then put it in a box with the cake and keep it with the cake until the next day. The cake is still delicious! The cake with apples can not only keep moisture, but also make the cake more fragrant and have the smell of apples.

4. Put the cake in a sealed container, and add 1 slice of fresh bread in the sealed container. When the bread becomes hard, change 1 slice of fresh bread in time, so that the cake can be kept fresh for a long time.