As a part-time student, it is possible.

If it is a full-time job, it is not recommended.

Cake is an ancient western pastry, usually made in an oven. Cake is made of eggs, sugar and wheat flour as the main raw materials. Milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening and baking powder are auxiliary materials. After stirring, concocting and baking, sponge-like snacks are made.

Simple exercise

raw material

Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which can be replaced by gluten and starch), cake emulsifier, shortening (usually butter or margarine, cakes with low fat content will be replaced by concentrated juice), gel powder, liquid (milk, water or juice), essence and starter (such as yeast or baking powder).

manufacturing process

Hit the egg white with three chopsticks a few times, and big bubbles will appear. At this time, the ingredients will be put. In order to highlight the sweetness, add a little salt and a spoonful of sugar to continue beating. When it is a little thick, add another spoonful of sugar. After about 15 minutes, it will become creamy and chopsticks will not fall off. This process is more critical. Beat 15 minutes continuously, and put two spoonfuls of sugar in the egg yolk. Pour in half of the cream egg white (note: stir up and down, that is, stir from bottom to top instead of in circles. After stirring well, pour in the other half of cream egg white and stir up and down. Press the cooking button of the rice cooker to preheat 1 min, and then take it out. Just pour a little oil into the pot and wipe it evenly to prevent it from sticking. Pour in the stirred things, then drop the pot a few times to shake out the bubbles.

Press the cooking key for about 2 minutes, and it will automatically jump to the heat preservation file. At this point, cover the vent with a towel, stuffy for 20 minutes, and then press the cooking button. In 20 minutes, it will be fine. After the lid is opened, the pan will be oiled and come out as soon as it falls. The bottom of the cake is dark, soft and delicious. The cake is ready.

Family practice

material

1. Low gluten flour: 120g.

2. Sugar: 45g

3. Tata powder: 2g

4. Powdered powder: 2g

5. Cooking oil: 75ml

6. Fresh milk: 90 ml

7. Four eggs.

working methods

1. First, add 2 grams of PODA powder to the flour and mix well.

2. Stir the oil and milk into a milkshake.

3. Pour the flour that has been stirred into foam powder into the oil-milk mixture and stir slowly. Don't use too much force to avoid gluten in flour, just stir until it is wet.

4. Separate the egg white from the yolk.

5. Add half the sugar to the egg yolk and stir well, then pour it into the batter just now. At this time, you can stir it hard

6. Beat the egg whites until rough. Add Tatar powder (not necessary) and the remaining half of sugar (if you beat the sugar manually, you should beat it three times) until the chicken tail is beaten. Beating protein is the most critical process.

7. Put one third of protein into the batter and stir clockwise.

8. Pour the batter into the remaining two-thirds of the egg whites and stir up and down evenly. Don't play for too long to avoid defoaming.

9. Pour the cake paste into the mold and gently shake off the bubbles. Before that, preheat the oven.

10. Turn the fire up and down for 6 minutes, then add tin foil to prevent the cake surface from burning, then turn off the fire 15 minutes, and then turn on the fire 15 minutes, and it's OK.