Cake making process 1. Cocoa sponge cake Ingredients: 600g eggs, 300g sugar, 290g low-gluten flour, 30g cocoa powder, 100g butter oil, appropriate amount of skimmed milk.
Utensils: mixing bucket, sieve, small pot, paper pad, cake ring, baking pan, cake board.
Preparation method: (1) Preheat the oven to 180℃ (or 180℃ for upper heat and 165℃ for lower heat) and set aside.
(2) Crack the eggs into a mixing barrel, add sugar, and beat with a mixer until it turns white and becomes thick and creamy.
(3) Sift the low-gluten flour and cocoa powder through a sieve, pour them gently into a mixing bucket, add the melted and cooled butter oil and skimmed milk, and mix evenly into a cake paste.
(4) Put the cake dough into the cake ring lined with paper, place it in the cake ring on the baking tray, smooth it out with your hands, and bake it in the oven.
(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on a cake board while it is hot, and use it after cooling.
2. Vanilla sponge cake Ingredients: 630g eggs, 310g sugar, 5g vanillin or vanilla powder, 310g low-gluten flour, 100g lettuce oil, appropriate amount of skimmed evaporated milk.
Utensils: mixing bucket, sieve, paper pad, cake ring, cake board.
Preparation method: (1) Preheat the oven to 180℃ (or 180℃ for upper heat and 165℃ for lower heat) and set aside.
(2) Crack the eggs into a mixing barrel, add sugar and vanillin or vanilla powder, and beat on a mixer until thick and white.
(3) Gently stir the sifted flour into the mixing barrel, mix evenly, then add lettuce oil and skimmed evaporated milk, and continue to mix until evenly mixed into a cake.
(4) Place the cake dough into a cake ring lined with paper on a baking tray, smooth it out with your hands, and bake in the oven.
(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on a cake board while it is hot, and use it after cooling.
3. Orange sponge cake Ingredients: 500g eggs, 300g sugar, 5g fine salt, 200g low-gluten flour, 5g baking powder, appropriate amount of skim milk, 50g orange juice, 75g lettuce oil.
Utensils: mixing bucket, mixing basin, sieve, paper pad, cake ring, cake board.
Preparation method: (1) Preheat the oven to 170°C (or 175°C for upper heat and 160°C for lower heat), line a baking sheet with paper, and put the cake ring in place for later use.
(2) Separate eggs into yolks and whites and set aside.
(3) Pour egg yolks, fine salt and half of the sugar into the mixing barrel, use a mixer to beat until thick and white, then add low-gluten flour and baking powder, skimmed milk, fragrant juice and lettuce oil in turn, mix everything
Even and transparent.
(4) Put the egg whites and the other half of the sugar into another mixing bucket, use a mixer to beat into a soft foam, mix in the egg yolk mixture, mix evenly, put it into the reserved cake ring, smooth it out, and put it in the oven
bake.
(5) Bake for about 40 minutes, until the cake is completely cooked, take it out, cover it on a cake board while it is hot, and use it after cooling.
4. Almond sponge cake Ingredients: 500g eggs, 250g sugar, appropriate amount of skimmed evaporated milk, 240g low-gluten flour, 80g almond powder, 50g melted butter oil.
Utensils: mixing bucket, sieve, paper pad, cake ring, cake board.
Preparation method: (1) Preheat the oven to 180°C (or 180°C for upper heat and 170°C for lower heat), line a baking sheet with paper, and put the cake ring in place for later use.
(2) Crack the eggs into the mixing barrel, add the sugar, beat with the mixer until it turns white and becomes thick foam, add an appropriate amount of skimmed evaporated milk, and beat at medium or low speed for a while.
(3) Carefully mix in the sifted low-gluten flour and almond flour, mix evenly, then add the melted butter oil, mix thoroughly, put it into the reserved cake ring, and bake in the oven.
(4) Bake for about 30 minutes, until the cake is completely cooked, take it out, cover it on a cake board while it is hot, and use it after cooling.
5. Honey sponge cake ingredients: 20g cake emulsified oil, a little warm water, 500g eggs, 250g sugar, 250g low-gluten flour, 5g baking powder, 100g peanut butter, 45g melted butter oil, appropriate amount of skimmed evaporated milk.
Utensils: mixing bowl, custard, mixing bucket, sieve, measuring cup, paper liner, cake ring, cake board.
Preparation method: (1) Put the emulsified cake oil and warm water together in a mixing bowl, beat evenly with a skewer and set aside.
(2) Preheat the oven to 170°C (or 170°C for upper heat and 160°C for lower heat), line the baking pan with paper, and place the cake ring for later use.
(3) Pour the emulsified oil into a mixing barrel, beat in eggs and sugar, and beat with a mixer until completely fluffy.