2. 2. 2 grams of oil and milk were stirred into a milkshake
3. 3. 3. 3 grams of flour stirred into the baking powder was poured into the oil-milk mixture, stirred slowly, do not be too vigorous so as not to gluten the flour, and all stirred to wet
4. 4. 4. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 4. 4. 4. 4. 4. 4. 4. 5. 6. 6. 7. 8. 8. 9. 10. The batter will be mixed with the egg yolks and the sugar. This time you can stir it vigorously
6. Whip the egg whites into coarse peaks when you add cream of tartar (not available) and half of the remaining sugar (if you are manually beating the sugar should be divided into three times to beat) until the surface of the cocktail can be whipped egg whites is the most critical process Oh
7. one-third of the egg whites to the batter clockwise stirring
8. will be stirred into the remaining two-thirds batter Pour the batter into the remaining two-thirds of the egg whites, stirring up and down, do not take too long and do not beat, so as to avoid defoaming Oh
9. Pour the cake batter into the mold, gently shake out the air bubbles, and before preheating the oven Oh
10. 6 minutes of upper and lower heat, and then add tinfoil, so as to avoid the surface of the cake battered, and then turn the lower heat for 15 minutes, and then turned on the heat for 15 minutes, then it's OK.
Eight ways to beat
Chiffon beating method - that is, the egg white with sugar whipped meringue and another egg yolk with other liquid materials and powdered materials mixed batter mix.
1. Baking temperature is also the key to making cakes. The oven must be preheated before baking. In addition, the thickness and size of the cake will also have a bearing on the baking temperature and time. Cake billet thick and large, the baking temperature should be correspondingly lower, the time is correspondingly longer; cake billet thin and small, the baking temperature needs to be correspondingly higher, the time is relatively short. Generally speaking, the oven temperature of the thick billet for the upper fire 180 ℃, the lower fire 150 ℃; thin billet oven temperature should be 200 ℃, the lower fire 170 ℃, baking time to 35 ~ 45 minutes appropriate.
2. The cake is ripe or not can be used to lightly press the surface of the finger test, if the surface remains fingerprints or feel the inside is still soft and floating, that is not ripe; if you feel the elasticity is cooked. Remove the cake from the baking sheet as soon as it comes out of the oven, otherwise it will shrink.
Step 1: Add 600 grams of cake mix to a container (makes about four batches, equivalent to 28 cakes).
Step 2. Next, beat in 3 eggs.
Step 3: Add 90 c.c. of milk. (At this point, you can add food according to your personal preference, such as: raisins, red beans, fruit particles...etc.).
Step 4: Once the ingredients are blended, use a whisk (or an electric mixer) to mix well, and you're ready to make the egg cake.
Step 5: Turn the thermostat knob to "high" and connect the plug to the power outlet. The power light will come on, and after 3-5 minutes, the heat lamp will come on, indicating that the internal temperature of the pan has reached the temperature at which you can start baking.
Step 6: Open the top cover, in order to prevent the baking tray from sticking to the baked egg cake, you can first apply a thin layer of milk marinade on the top and bottom of the two pieces of baking tray in each model hole.
Step 7: Drizzle the mixture over the top (about eight minutes full because the egg powder will expand during the baking process), and cover with the lid when done. Please be careful to add the ingredients slowly so that they don't drip around or overflow.
Step 8: Turn the thermostat knob to "Medium" and set the arrow to "Ready". You can also adjust the temperature to "high" (for crispy) or "low" (for fluffy), depending on your taste.
Step 9: Cover the lid and let it stand for about 5 minutes
Step 10: During this time, the green light will turn on and off alternately
Step 11: Open the lid, and you'll have a piping hot cake!