It is easy for beginners to make cupcakes. In our daily life, as we all know, food is the foundation of our life, and food needs certain preservation skills to be stored for a long time. Many people will also make their own food. It is easy for beginners to make cupcakes.

Simple for beginners to make cupcakes 1 black sesame Madeleine cupcakes

Required materials: 2 eggs (the weight of each shell is not less than 55g), 95g of low-gluten flour, 80g of fine sugar, 2g of aluminum-free baking powder, 20g of black sesame seeds and 90g of coconut oil.

1 Let's first pour 90g of coconut oil into a bowl and melt it into liquid through hot water. Coconut oil here can also be replaced by the same amount of butter and corn oil, but the flavor will be somewhat different.

2. Then pour15g of black sesame into a cooking machine and beat it into black sesame powder for later use. The black sesame used in the formula must be fried, because the fried black sesame is more fragrant. In addition, if there is no cooking machine at home, you can also buy ready-made black sesame powder.

3. Then pour 2 eggs and 80g of fine sugar into an oil-free and water-free basin, and beat with electric egg beater at medium speed until the volume expands and becomes thick, and the color becomes lighter. It is not necessary to completely send it away. If there is no electric egg beater, you can just pump the egg liquid directly without hitting this level, but the finished product will not be so crisp.

4. Then we pour the beaten black sesame powder, 5g of black sesame, 95g of low-gluten flour and 2g of aluminum-free baking powder into the egg liquid basin, and mix them evenly. The low-gluten flour here needs to be screened in advance.

5. After mixing evenly, pour in the melted coconut oil and continue to mix evenly with a scraper.

6. Pour the mixed cake paste into a paper bag, seal the bag tightly and send it to the refrigerator for refrigeration 10 minute. You can use a fresh-keeping bag instead of a flower-mounting bag.

7. Then we prepare a mold. Today, we use a doughnut cake mold. The mold needs to be oiled and powdered in advance, which can play an anti-sticking role.

8. After 10 minutes, take out the refrigerated cake paste, cut a small hole in the decorating bag, and squeeze the cake paste into the mold until it is full in 6 minutes. At this time, the oven is preheated 170 degrees, and preheated for 3 minutes.

9. Finally, put it into the middle layer of the preheated oven, heat it at 160 degrees, heat it at 150 degrees, and bake it for 18 minutes. The temperature and time are for reference only. As long as the surface of Madeleine cake starts to turn yellow, it may be baked.

10, the cake still likes this one, which is crisp outside and soft inside, unique in taste and simple in making.

Small cakes suitable for beginners to learn to make are not difficult to do, with high success rate and even tasteless taste. Come and collect them and try them.

Making a small cake for beginners is simple. 2. Prepare ingredients: common flour 160g, milk 150ml, sugar 60g, oil 60g, yeast 2g, edible vinegar (white vinegar is also acceptable), candied dates and raisins (any dried fruit you like).

Step 1: deal with egg white and egg yolk. Beat the eggs into a bowl, and put the egg white and yolk in two bowls respectively. Add 60g of cooking oil and 150g of milk to the egg yolk, and stir to break up.

Sift160g ordinary flour into the bowl, and stir it evenly with a shovel until the flour has no particles for later use. When the shovel is lifted delicately, it can be silky (

This step must be turned over, not stirred, stirring will easily make the flour strong, and the cake will not taste tender.

Treat egg whites.

Add a few drops of vinegar (white vinegar or balsamic vinegar, not too much) into the bowl to remove fishy smell and help fermentation. Add 60 grams of prepared white sugar, and add the white sugar in three times. Add the white sugar for the first time when there is a big bubble in the egg white with electric egg beater, and continue to quickly send it. When the protein is stirred to a delicate feeling, add the white sugar again, and quickly send it again until the protein has a layered feeling. Add the remaining white sugar and stir until the protein frost.

Step 2: Make a cake. Add half of the egg yolk liquid into the prepared egg yolk liquid and mix evenly with a shovel.

This step must be mixed evenly, and stirring will easily break the bubbles in the meringue and affect the cake proofing.

After mixing well, pour the mixture of egg yolk and egg white cream into the remaining egg white cream, and mix well again for later use.

Step 3: Prepare four small bowls, spread oil-absorbing paper in the bowls, put the prepared candied dates and raisins, and pour the prepared cake liquid into the bowls, which is about 1cm away from the mouth of the bowl. Cover each small bowl with high-temperature plastic wrap and put it on the steamer for later use.

Step 4: Boil the water in the pot. After the water is steamed, put the steamer in the pot, just like steaming steamed bread, steam for 35 minutes, turn off the fire and stew for 5 minutes, and then you can get out of the pot. Invert the cake in a small bowl and you can eat it. You don't have to pay attention to this. The small bowl has just come out of the pot, and it is very hot. Pay attention to safety.

A delicious steamed cake in a small bowl is made, and it is upside down in the bowl, with raisins and candied dates on the top, just like the candied jujube cake sold in the market, soft and delicious, especially fragrant. My children especially like to eat, and they can eat two cakes just out of the pot. Friends who like it can try it at home by themselves. The method is simple and does not require too many molds. Novices will learn it as soon as they learn it.

Making cupcakes for beginners is simple 3 1. How to make cupcakes?

Egg milk cake

1, egg yolk separation, egg white basin to ensure oil-free and water-free, it is best to use stainless steel basin.

2. The flour needs to be sieved.

3. When the egg white is beaten into a fish's eye bubble shape with an egg beater, add 1/3 fine sugar, and continue to beat until the egg white begins to thicken, and then add 1/3 sugar. Continue to beat until the protein is thick and lines appear on the surface, and add the remaining 1/3 sugar.

4, until when the eggbeater is lifted and the protein can pull out the curved sharp corner, it means that it has reached the level of wet foaming. When the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, which is considered as a complete success. The beaten egg white is put in the refrigerator for refrigeration.

5, 5 egg yolks add 30 grams of fine sugar, gently break up with an egg beater, don't send it away.

6. Add 40 grams of salad oil and 40 grams of milk and mix well.

7. Add the sieved flour and gently mix with a rubber scraper. Don't stir too much to avoid gluten in the flour.

8. Add 1/3 protein to the yolk paste.

9. Gently mix evenly with a rubber spatula. After mixing evenly, pour all the egg yolk paste into the bowl containing the protein, and mix evenly with the same method until the protein and egg yolk paste are fully mixed.

10, put the pot on the electric ceramic stove and heat it up in advance.

1 1, and pour the mixed cake paste into the inner lid of stainless steel pot.

12. If you use an induction cooker or an electric ceramic stove, you can use the second fire. If you use the minimum fire for the gas, at first I thought that such a big cake would have to be baked for 20 minutes. 15 minutes was overwhelmed by the tangy aroma. As soon as I saw that the lid had arched, I immediately opened the lid and saw it.

Mango Cheese Mu Si Cake

1, add sugar to the eggs and stir well. Add lemon juice and beat with an egg beater until thick. Then sift in the powder and stir well.

2. Spread baking paper in the baking tray, pour the prepared egg liquid into it, knock off bubbles, put it in the middle layer of the oven, bake at 180 degrees for 20 minutes, and then let it cool.

3. Cut the cake slices into 6-inch original slices.

4. Gelatine is softened with ice water. Peel the mango and cut it into small pieces. Add 30 grams of sugar and milk to the cheese. Send it smooth through the water.

5. Put the mango and original yogurt into the blender and beat them into a paste, then pour them into the cheese paste and mix well.

6, whipped cream to 7 distribution, add mango cheese paste and stir well.

7. The soft gelatin melts in water. After cooling, add mango cheese paste and stir well to form mousse stuffing.

8. Put a cake wafer in the middle of the mold. Pour the Mu Si stuffing until it is 8 minutes full, and put it in the refrigerator for more than 4 hours.

9. Add 20 grams of sugar and water to QQ sugar and heat it in water until the QQ sugar is completely melted. Then pour it into the refrigerated Mu Si Danggao, and then put it in the refrigerator until the surface is solidified.

10. After cold storage, apply a little hot compress with a hot towel to release the mold, and then add mango or other fruits for decoration.

2. How to eat cake is not easy to get fat.

(1) Eat cake instead of cream

In order to make the cake look better and taste sweeter, you usually brush cream on the surface. If you don't want to gain weight, you'd better not eat that layer of cream, so you can lose at least half of the calories.

(2) Do not exceed 200 grams.

The calorie of cake is very high. Even if you don't eat cream, you only eat 200 grams of cake, and the calorie is 500 calories, which is equivalent to one-third of the calorie demand for a whole day.

(3) Don't eat cake at night.

It is best to eat the cake in the morning or at noon, so that the stomach can have enough time to digest the cake. At night, the stomach peristalsis is slow, and eating the cake is easy to gain weight.

(4) Have a cup of yogurt after eating the cake

Yogurt can promote digestion and prevent the body from accumulating fat. After eating the cake, it's best to drink 150 ml sugar-free plain yogurt.