1. powdered sugar 80g

2. Flour 70g, starch 30g

In fact, it should have been 100g low flour, but it is difficult to buy low flour, so we have to add some starch to reduce the gluten of flour, and the effect is the same.

4. 4 eggs

Separate the egg white from the egg yolk, and never mix the egg yolk into the egg white, otherwise it will be difficult to send it away.

5. 60g milk

6. 60g butter

I bought butter in bright 6 10ml, which happens to be sold in all major supermarkets.

Steps:

1. First send the protein to dry foaming. The so-called dry foaming is that the liquid protein is sent into a cotton shape, and a chopstick will not fall in it. During this period, add powdered sugar three times;

2. The butter melts at room temperature (but the weather is estimated to be heated to melt), and milk and beaten egg yolks are added;

3. Sieve the flour and starch in 2 and stir into egg yolk paste, being careful not to stiffen during the period;

4. Add the protein into 3 and stir;

Put it in the oven, and it will be out in about half an hour.

Cake is characterized by no oil in cake ingredients, such as green cake and flower cake.

Hard cakes are characterized by oil and some other auxiliary materials in the cake ingredients, such as fruit cakes and sun cakes.

1. Green cake raw material formula egg 2kg sugar 1 kg Fuqiang powder 1 kg essence.

The technological process is beating → forming → baking.

Production method

(1) Beating: First, put the eggs and sugar into a blender, stir and foam with a machine, then add flour and mix well.

(2) Molding: put it into the iron mold which has been rubbed by oil one by one.

(3) Baking: baking at a furnace temperature of 220℃.

2. Flower cake samples are beautiful and generous, with round and square shapes. The weight of the product ranges from several kilograms to 250 grams and 50 grams.

Raw material formula blank: 20 kg of sugar, 40 kg of eggs and 20 kg of rich powder.

Stir oil: butter 22kg sugar 22kg water 1 1 kg.

Accessories: jam 1 kg cocoa powder 50g brandy 600g vanilla powder 50g.

The technological process includes blank making → baking → molding → oiling → molding.

Production method (1) Beating: put sugar and eggs in a blender to make bubbles, then add flour and mix well. Put about 3 kilograms of material into an iron plate and smooth it with a knife.

(2) Baking: baking at 150℃.

(3) Molding: after being taken out of the furnace and cooled, it is cut into standard sizes with a knife, cut from the middle piece, and made into two layers with butter in the middle.

(4) Oiling: First, boil the sugar and water for 4-5 minutes, and then cool it slightly. When beating butter, first put the butter into a blender and stir it, then add sugar water one after another, add brandy and vanilla powder and mix well until the color turns white and becomes thick.

(5) Forming: Sprinkle a layer of butter on and around the formed cake blank, and various kinds can be squeezed on the surface. Put the molded products into paper boxes and store them in the refrigerator.

Milk birthday cake

Materials:

4 eggs, 80g of white sugar, 4 tablespoons of tartar powder1/,3 tablespoons of salad oil, 3 tablespoons of milk (I put 5 tablespoons), 80g of low flour, 4 tablespoons of salt1/,4 tablespoons of vanilla powder1/(I forgot to put it in when I was busy), and various fruits (.

Practice:

Make cake blanks first, and the recipe can be made with reference to various Qifeng cakes.

1, 4 eggs are separated into egg whites and egg yolks, and the egg yolks are broken up, and 40 grams of white sugar, 3 tablespoons of salad oil and 3 tablespoons of milk are added in stages and stirred evenly.

2. Sieve 80g of low flour, 1/4 tablespoons of salt, add it to the recipe 1 in several times, and stir well.

3. Add tata powder to the egg white, and then add sugar in several times to send. (eggs should be taken out in advance and returned to normal temperature before being sent away. If you are in a hurry, you can soak the eggs in warm water. )

4. Add the beaten protein into the yolk paste for 3 times and mix well. (When stirring with a rubber spatula, don't beat eggs in circles, but turn them upside down from the bottom. )

5. Brush a proper amount of oil into the mold, pour in the stirred batter, preheat the oven to 180 degrees, put it in the bottom of the oven for 30 minutes, take it out and let it cool, so that the cake blank is ready.

Here you can decorate the cake according to your own preferences:

First, take the cake out of the mold, then cut it horizontally from the middle into two pieces. Choose one piece as the bottom layer of the cake, put it on the plate first, and it can be taken away directly after it is done. Then, add the cream and white sugar to send it away, smear the beaten cream on the lower half of the cake blank, and then buckle the upper half of the cake blank upside down, so that there is a cream interlayer in the middle of the cake. Then spread the cream evenly on the surface of the cake blank and decorate it with your favorite.

Home-made method of cake

I. Formula of raw materials

Fresh eggs 1 kg, flour (common flour) 0.8kg, white sugar 0.9kg, water100g.

Second, the main points of operation

1, beat the egg slurry. Wash the fresh eggs with clear water, knock them into a container, add white sugar, and beat them with several pairs of chopsticks in one direction from slow to fast, so that air can be filled. When the egg liquid is almost ready, add water and continue beating until the egg liquid becomes a foam-like sticky colloid, and its volume is increased by 1.5-2 times. The beating time is about 20 minutes, which is too short and the inflation is not enough; If the time is too long, the flour will easily become stiff and lump, and the sugar molecules will gather and sink again, resulting in precipitation, which will make the finished product fail to meet the requirements of loose hair.

2. paste mixing. When the egg mixture is qualified, immediately mix the sieved flour. Powder mixing requires short time, slow mixing speed and thorough mixing. The prepared batter should not be put for a long time, so it should be put into the mold immediately to prevent it from sinking and affecting the loose hair of the finished product.

3. Steam in the mold. Wash and dry the mold (small square wooden frame, 3 cm high), put it on the steamer, and pad it with clean steaming cloth (gauze soaked with water). After the water in the steamer boils, pour the batter into the wooden frame covered with steaming cloth, spread it out with a shovel or wooden shovel, and the thickness is about 1.5 cm. Cover it and steam it in the atmosphere/kloc-0. If there is paste-like adhesion on the bamboo stick, it should continue to be steamed.

4, cut into pieces and set the plate. Buckle the steamed cake on the panel, take off the steamed cloth, cut it into a rectangle of 4 cm× 7 cm with a knife, cool it and put it on a plate, and you can eat it. The finished product is light yellow in color, regular in shape, neat in incision, uniform in thickness, uniform and fine in internal tissue pores, elastic, soft and sweet in taste, pure in egg fragrance and free of peculiar smell.