10. Preheat the rice cooker slightly, apply butter, and pour the batter in.
11. Cover the lid and press Cook
12. Soon (more than 20 minutes), it will jump to the keep warm setting. Leave it alone and keep it on for half an hour. Then press Cook again. Jump to the keep warm setting and keep it on for another half hour. That’s almost it. If you are not sure, open the lid and take a look.
Note:
Many people fail to make cakes in microwave ovens. The reason is that the egg whites are not beaten. Now let me tell you my secret about whipping egg whites! It only takes 10 minutes to bake a soft cake without baking powder!
1. First check the tools you use to beat egg whites. The basin and egg beater must be clean and free of oil and water, otherwise it will increase the difficulty of beating egg whites.
2. Now let’s beat the egg whites! First add a small spoonful of salt to the egg white bowl, which is very helpful for beating the egg whites! Start beating...beat until the egg whites are frothy. This only takes 1 minute.
3. Now add 1/3 of the granulated sugar you prepared into the egg whites, and continue beating... until the egg whites form relatively uniform small bubbles. At this time, the egg whites are still watery. This may take 3 minutes.
4. Add 1/2 of the remaining sugar and beat until the egg whites turn white, watch carefully! At this time, thin bubbles can still be seen in the egg white, but it has become semi-liquid. If you are making angel food cake or chiffon cake, it will look like this. This seems to be called "wet bubble". At this time, when you stir up the egg whites with an egg beater, big drops of egg whites will flow down. This should take about 4 minutes.
5. Finally, put all the remaining sugar into the basin. In one word: after beating very quickly, your hands will feel a little heavy, and the egg whites have turned into semi-gelatin. Beat for a while longer. You can sow the egg whites to the corner of the pot at will, and it will not flow. This is called "dry soaking" and is most suitable for making sponge cakes. Two minutes is enough!
Okay, you have a successful protein in 10 minutes. It’s bound to be a successful cake! I don’t need to say anything else! You can make a fragrant and soft cake without baking powder
Answer: ANGELGK - Magician Level 5 5-30 04:07
Whole eggs-----3, refined sugar----150g, low-gluten flour-----120g, cream----15g, milk----- 15cc
2. Add the sifted low-gluten flour to the ingredients in step 1 and mix well with a wooden ladle.
3. Pour the melted milk and cream into the 2 ingredients and mix quickly. If the mixing is not enough, the finished cake will have large bubbles and a rough texture. If the mixing is excessive, the cake will harden without bubbles.
4. Pour ingredients 3 into the cake mold about eight-quarters full. , bake in the oven at 180 degrees C for about 30 minutes.
Notes
Tips for making cakes:
Want to make a soft sponge in the mouth For cakes, it depends on how the cake is stirred to create bubbles. If it contains a lot of bubbles, it must be made quickly before the bubbles disappear. Therefore, the ingredients are mixed in a cutting manner. It is also very important to clean the container or whisk. When the utensil contains grease, the eggs will not be able to bubble.
Oven cake
Round cake pan, food processor, glass bowl, deep pot, chef's knife, egg beater, wooden spoon, brush knife, metal bowl, small sieve, baking sheet, spatula, wire rack, butter paper Broad square-head knife Wire rack Hazelnuts and nuts, fine sugar, cherry liqueur, cornstarch icing sugar, light butter protein
Appropriate amount of butter and flour, hazelnuts and nuts, 250 grams of fine sugar, 300 grams of corn flour, 2 tablespoons of egg whites, 6 pieces Frosting and butter Butter: appropriate amount of water 150 ml of caster sugar 150 ml of 6 egg yolks 3 tbsp of cherry liqueur (kirsch, you can increase as appropriate) 375 g of light butter
Preparation order
1. Prepare hazelnut praline jam
2. Bake
3. Prepare butter cream
4. Combination cake
5. Decoration
——Prepare in advance——
The cake can be made 2 days in advance, wrapped tightly and frozen in the refrigerator. Since it is soft, it is easy to slice. Just add icing sugar and hazelnut nuts as decoration before serving.
Add at least 1 hour of freezing time
1. Prepare the hazelnut praline meringue sauce
1. Grease the baking sheet with butter and spread it with beef Grease paper, then grease with butter and sprinkle with flour, pour off excess flour. Turn the round cake pan onto the baking sheet and trace a circle along the edge of the pan with your fingers.
2. Bake the hazelnut nuts in the oven for 12 to 15 minutes, peel them (Method>>, and reserve 1/3 for decoration. Mix 1/2 of the fine sugar with the remaining Mix the hazelnut kernels and put them into a food processor.
3. Grind the hazelnut kernels into powder, or use a spiral plane.
4. Put the nut powder and sugar into a glass bowl, add cornstarch
5. Put the egg whites into a metal bowl, beat with a whisk or electric mixer until straight, and add the remaining fine ingredients. Continue to beat the sugar for 20 seconds until a smooth meringue paste is formed.
6. Add 1/3 of the hazelnut nut paste and stir gently with a spatula. Use one hand to insert it from the center from the top. Scoop up and stir, turn the bowl counterclockwise with one hand, and add the remaining hazelnut nut paste in two batches
2. Bake
1. Preheat the oven. Heat to 130°C (250℃, 1/2 degree for gas stove). Spread the whipped meringue sauce onto the prepared baking sheet and flatten it into a round cake shape with a wide square-headed knife. It can be made into 3 pieces.
2. Put the baking sheet into the oven and bake, turning occasionally, until the meringue sauce becomes slightly brown and becomes a protein cake, which will take about 40 to 50 minutes. p>
3. Take out the baking sheet, place it upside down on the cake plate while it is hot, cut off the excess along the edges, carefully remove the butter paper, and then place it on a wire rack to cool.
3. Prepare. Oil, butter and butter
1. Dissolve the fine sugar with water first, then continue to cook until it becomes a soft curry. No need to stir during the process. To test whether it is just right, remove the pot from the heat and use it. Scoop out the syrup with a teaspoon. After it cools for a few seconds, use two fingers to take a small amount of the syrup and knead it into small balls.
2. When the syrup is dissolved, use an electric mixer to beat the egg yolks. Stir well.
3. Slowly pour the hot syrup into the egg yolk liquid and stir.
4. Continue beating at high speed until it cools down and becomes thick. .
5. Add butter to the bowl and mix with an electric mixer (you can also mix with a wooden spoon) until it becomes soft and creamy.
6. Slowly add the butter to the thick egg sauce and continue to stir.
7. Add 3 tablespoons of cherry liqueur and continue to stir (you can increase the amount of wine as appropriate).
4. Assemble the cake
1. Cut the cardboard into a round cake base, lightly apply butter cream, spread a piece of baked meringue, and press lightly for convenience. To work, place the card paper on the bottom of the overturned cake plate before placing the meringue cake.
2. Spread 1/4 amount of butter cream on the meringue cake. Level it with a square knife, then stack the second piece of meringue cake and spread the same amount of buttercream.
3. After stacking the third piece, spread the remaining amount on the entire cake. Buttercream
5. Decoration
1. Use a small sieve to spread the frosting onto the cake surface into a thick layer.
2. Use a chef’s knife to chop the hazelnut nuts into small pieces, and lightly stick them to the edge of the cake with your hands.
3. Use a knife to arrange the hazelnut nut paste into a straight line on the cake. Freeze until firm, at least 1 hour.
Fruit Cake
Ingredients: (1) 100 grams of low-gluten flour, 100 grams of butter (2) 100 grams of powdered sugar, 1/2 tsp of salt (3) 2 eggs (4) 20 grams of milk (5) 100 grams of candied orange peel, 100 grams of rum, 1/2 lemon zest
Method:
(1) Ingredients (5) Mix together and set aside.
(2) Sift the low-gluten flour, add the cream and mix with a whisk until the volume increases and the color turns white.
(3) Add ingredients (2) together and mix well until there are no particles.
(4) Add the eggs in portions and mix well, then add the milk in portions and mix well.
(5) Finally, add the ingredients from step (1) and mix well. Place the mold into the oven and bake at 170℃ for about 30 minutes.
Mushroom cake
Ingredients: sugar, egg white, cocoa powder, salad oil, butter oil
Seasoning: sugar: egg white = 2:1, cake Embryo: chocolate: butter = 4:5:1
Method:
1 Prepare protein mushroom: sugar: egg white = 2:1. Beat the egg whites, adding sugar while beating until smooth. Use a toothless decorating head of about 1cm to decorate mushroom shapes on a baking sheet lined with white paper and sprinkled with a little flour. Sprinkle a small amount of cocoa powder on the surface. Bake at 120℃ for about 40 minutes.
2 Prepare chocolate cream: add cocoa powder and salad oil, mix thoroughly and mix in butter oil (thickness depends on need).
3 Use S.P sponge cake embryo, peel it, cut it into three layers, embed chocolate cream in the middle, scrape the top surface and vertical sides with chocolate cream, scrape the butter into a small round in the center, and decorate with mushroom decoration.
Glass cake
Ingredients:
Milk, egg yolk, sugar, cornstarch, butter, agar, custard powder
Flaving Ingredients:
Custard cream milk: egg yolk: sugar: cornstarch: butter: agar: custard powder=6:3:2:1:0.5:0.04:0.02.
Cake embryo: custard ice cream: transparent agar=2:5:3.
Method:
(1) Fluff the egg yolks with sugar, add cornstarch and custard powder and mix well, then pour in the hot milk and agar liquid (water: agar = 5:3 :0.1). Heat over fire until mushy and serve hot.
(2) Wash the cake embryo ring of the required size, surround it with cellophane paper, embed a layer of S.P sponge cake embryo, pour hot custard ice cream and mount it into a diamond-shaped network. Then boil the transparent agar liquid in the ratio of water: agar: sugar = 4:0.1:1, and pour it on the surface when it is slightly cold.
(3) After solidification, demould and decorate with fruits
Black Forest Cake Schwarzwaelder Kirschtorte
Ingredients: 850 grams of whole eggs, 540 grams of sugar, 30 grams of emulsifier grams, 120 grams of fresh milk, 294 grams of low-gluten flour, 147 grams of cocoa powder, 80 grams of liquid cream, 500 grams of animal fresh oil, appropriate amount of fermented black cherries, and 50 grams of cherry liqueur.
Method
1. Beat the egg whites together until they are 90% distributed, and use your fingers to take them into a sharp shape without dripping.
2. Mix the emulsifier and fresh milk and beat, add the egg yolk and stir together until it becomes foamy, then add the egg white to the fresh milk solution and mix evenly.
3. Mix low-gluten flour and cocoa powder and sift, add to the evenly stirred egg batter, and mix evenly with your hands or a spatula.
4. Add liquid cream and mix well to form a batter, then pour it into the baking mold. Bake at 170℃ for upper heat and 180℃ for lower heat. After baking for about forty-five minutes, lower the temperature to 170℃. Bake at a lower temperature for another twenty minutes, remove from the mold after cooling, and set aside.
5. Use a steel knife to scrape out the finely chopped chocolate chips from the bittersweet chocolate bricks and set aside.
6. Cut off the uneven surface layer of the cooled cake body, then cut it into three equal parts, then use cherry wine and an equal amount of water, carefully brush the surface with a small brush, and finally Spread with whipped cream.
7. Cut the wine-soaked black cherries in half, spread them flat on the fresh cream, then cover them with a layer of chocolate cake, repeat the steps of spreading the cream and spreading the cherries, and then cover them with another layer. Chocolate cake. Finally, spread a thin layer of fresh cream evenly on the surface, sprinkle with chocolate chips, and you're done
This Nagasaki-style honey cake
★Ingredients: 8 medium-sized eggs ( 7 for large size) 300g sugar, 4 tablespoons honey, 50cc hot water (or warm MILK)
Mix the above ingredients and dissolve them and set aside.
200g high-gluten flour, parchment paper model (about 20*20cm), rubber spatula, bowl with a diameter of about 23cm (BOWL), portable egg beater
★Instructions
1 Beat the eggs first, add the sugar all at once, beat with a handheld egg beater at high speed for about 10 minutes, and beat evenly along the edge of the bowl until foaming.
2 Add the dissolved honey and beat for another 1 to 2 minutes.
3 Set the hand mixer to medium speed, add high-gluten flour in 2 to 3 batches, and mix for 2 to 3 minutes. At this time, be careful not to make big bubbles or leave any pink pellets.
4 Stop the portable egg beater, lift the batter with the tip, and try to write a Japanese character (の). If this word can be clearly seen, it means that the egg beating is complete. At this time, the test box is preheated to 170℃~180℃.
5 Put the batter into the mold, being careful not to get it around. Use a rubber spatula to cut vertically and upright like a batter, and cut crosswise several times. If there are bubbles, gently stroke them away. This is called cutting bubbles. This process needs to be repeated several times.
The 6 model is placed on the ceiling of the test box and placed in the middle of the test box. After taking the test for about 1 point, take it out, cut it into bubbles according to the method of 5), and put it into the test box again. Repeat this about ? times. Then test for 8 to 10 minutes until the surface becomes a little burnt.
7 At this time, move the top plate to the lower section, set the test box to 150℃~160℃, and test for about 60 minutes.
8 Take it out after the surface is evenly browned.
9 Immediately remove the newsprint model, place it on the test net, and peel off the foil paper on the side.
1. Open the cellophane paper approximately enough to cover the cake and place it with the top of the cake facing down. Peel off all the foil at the bottom and wrap it all in cellophane while it's still hot.
Matcha red bean cake roll
Ingredients: 50g low-gluten flour, 3g baking powder, 1.5 tsp matcha powder, 3 eggs MSIZE, 50g sugar, 200g red bean paste
★Method
1) Sift low-gluten flour, matcha powder, and baking powder three times.
2) Egg separation method, separate the egg yolk and white, add half the amount of sugar to the egg yolk and beat the egg evenly and quickly until it becomes sticky.
3) Add half the sugar into the egg whites in two portions and beat until stiff peaks (lift the front end to leave a triangular shape)
4) Add 3) into 2 ), add the powder little by little, being careful not to eliminate the foaming.
5) Put a piece of anti-stick paper on the test board, pour the batter, preheat the test box to 180℃, take the test for about 10 minutes, prick it with a toothpick, if there is no batter on it, it means you have passed the test. Then use the bottom side of the test board as the inner side, apply red bean paste, and roll it up to complete.
Pineapple cake
Ingredients: sugar, liquid glucose, egg white, water, almond powder, butter oil
Seasoning: almond sugar mass: sugar: Liquid glucose: protein: water: almond flour = 1:0.15:0.15:0.3:0.6
Method:
(1) Add sugar, liquid glucose and water, heat to 118℃, mix Add almond flour, quickly stir in egg whites, and knead into a soft marzipan mass.
(2) Use S.P sponge cake to shape the cake into a pineapple shape.
(3) Use butter oil to turn it into pineapple yellow, decorate the surface with a floral tooth mounting head of about 0.4cm and dot it irregularly on the surface, and use chocolate butter oil to dot the sharp end. The marzipan is mixed with a small amount of green leaves for decoration.
(4) Peel the cake embryo, cut it into three layers transversely, insert butter in the middle to remove oil, and scrape the top surface and vertical sides to remove oil. Make a long strip of marzipan dough around the edges, use flower pliers to cut flowers, place pineapple in the center, and decorate with flowers.
Cake embryo: butter oil=4:6.
Light cheesecake
Recipe (A) 4 eggs, 120g sugar, 120g medium flour, 40g butter, a little vanilla oil
Recipe (B) milk 340g, cheese cream 500g, cream 120g
Recipe (C) 7 egg yolks, 15ml lemon juice, 240g milk, 60g cake flour, 60g corn flour
Recipe (D) 7 protein , 220g sugar, a little cream of tartar
Process (cake body)
1 Egg + sugar → Beat → Add vanilla oil and cake flour → Cut and mix evenly
< p>2 Melt the butter in water, take a little batter and mix well3 (2) Add (1) and mix well (bright) → put into baking pan → smooth out
4 Bake, preheat at 200/200℃, put in the oven at 180/0℃, about 10 minutes
5 Cut an oval shape and lay it on the bottom of the baking mold → sprinkle with raisins and set aside
Process ( Cheese body)
1 Milk 1+cream+cheese cream→heat over water to 60℃→mix evenly. (Do not exceed 80℃, casein will denature)
2 Egg yolk + lemon juice + milk 2 → Stir evenly. Mix low flour + corn flour and sift → add and mix evenly (no particles)
3 (2) Add in (1) in batches and mix gently (thick, don’t stir out too many bubbles)
4 Add kirsch and mix well (keep it warm) → filter
5 Egg white + cream of tartar + sugar → wet foaming meringue (distribute about 6 to 7 minutes) , the surface will explode and crack when baked too fast
The sugar can be added at one time at the beginning. After the sugar dissolves slowly, it will bubble quickly for a short time, and the slow speed will make the bubbles fine and soft)
6 (5) Add in (4) in batches and mix gently (do not mix in too much air, mix thoroughly until the color is the same)
7 Pour into the mold 8 minutes full, and bake using the water bath soup method. (Add cold water to the baking pan, height 1cm)
8 Bake, pre-heat 200/200℃, enter the oven at 200/0℃, color temperature change 150/150℃, last about 60 minutes (or 150/150℃ for about 90 minutes)
9 Take it out of the oven (the edge of the cake shrinks slightly and separates from the mold) → Unmold immediately.
(Rotate the baking mold so that the cake body is completely separated from the mold → Cover the iron sheet on the mold → Flip → Gently pick up the baking mold and cover the cake box → Flip and remove the iron sheet)
10 Apply mirror glue to the surface
Low-fat coffee cream cake
Coffee sponge cake ingredients: 4 eggs, 60 grams of flour, 25 grams of skimmed milk, 80 grams of honey, 25 grams of margarine, 3 grams of instant coffee powder
Coffee cream ingredients: 20 grams of skim milk, 2 teaspoons of isinglass powder, 2 tablespoons of hot water, 15 grams of instant coffee powder, 80 grams of honey , 100 grams of cheese
Coffee cream: Dissolve isinglass powder in hot water, dissolve instant coffee in skim milk, add other ingredients, mix evenly, and beat into cream.
Method:
Coffee Sponge Cake:
1. Preheat the oven to 220 degrees;
2. Beat the eggs first, Add honey and beat again, set aside;
3. Dissolve the instant coffee into the skimmed milk, sift in the flour, mix well, then mix in the warm melted margarine, mix well, and add eggs batter, then send;
4. Put butter paper on the baking sheet first, slowly pour the flour batter into the baking sheet, put it in the preheated oven and bake for 35-40 minutes.
Banana Chocolate Cake
2 bananas, 200g chocolate, 100g butter, 2 eggs, 60g sugar, 1 tablespoon Rum, 50g flour, 1 teaspoon baking powder, appropriate amount of salt
Method:
Put a little butter into the square mold and sprinkle with a little flour. Preheat the oven to 180℃.
Peel the bananas Crush it with a spoon.
Grate chocolate into shreds and mix with butter. Stir in hot water to dissolve.
Mix eggs, salt and sugar, then add to (3) and mix again Mix well.
Add the mashed banana and Rum wine to (4) and mix well. Pour in the flour and baking powder, beat well with a whisk, and beat until foamy.
Pour into the mold, smooth the surface, and bake for 30 minutes. You can take it out and cut it into pieces for eating.
Cheesecake
Ingredients: 540G cream cheese, 120G chestnut flour, tartar flour ( Tartar Powder) 30G, 2 teaspoons lemon juice, 5 egg whites, 6 egg yolks, 300G sugar, 60G flour, 360G fresh milk, 150G cream
Method:
1. Cheese Stew and dissolve (you can add a little fresh milk to help it dissolve quickly), then pour in the egg yolk and stir well;
2. Stir the remaining fresh milk and cream together, then slowly pour in the cheese Mix well into the egg yolks;
3. Slowly sift the flour and chestnut flour into the cheese egg yolks, and finally add lemon juice;
4. Add the egg whites to the tartar powder and beat until light. After soaking, slowly add the sugar and continue beating until the egg whites become hard;
5. Prepare a 7-inch basin and apply a little oil on the bottom of the basin (so that the cake can be easily taken out after it is baked). Wrap it with paper (the paper should also be coated with oil, preferably butter paper);
6. Pour all the mixture into the basin, place it in the oven that has been preheated for 15 minutes, and bake for 40 to Serve in 50 minutes.
Sugar-free cake
Ingredients: 1000g low-gluten flour, 1000g liquid maltitol, 1000G eggs, 5g meringue, 100g pumpkin powder, 40g cake oil, 400g water, 5g water
Operating technology: 1. Beat the eggs: Put the eggs, liquid maltitol, protein sugar, and water into the beater, mix at medium speed, and after mixing completely, add the cake oil. After the cake oil melts, add water to the paste. The water should be divided. Add slowly several times and stir at high speed to increase the volume of the egg liquid to 2 to 3 times its original volume.
2． Mixing the batter: After the egg liquid is beaten, slow down the speed of the egg beater, pour in the flour and pumpkin powder and mix well. Do not wait too long to avoid the egg paste becoming glutenous.
3． Assemble the mold: Pour the egg batter into the mold, and the amount should account for 2/3 of the mold volume.
4. Baking: Put the baking pan into the oven and bake it at 220°C with the bottom fire. When the cake swells, turn on the top heat and set the temperature to 210°C. Turn off the bottom heat and take it out when the surface turns golden brown.
5． Brush with oil: Brush the surface of the cake with a thin layer of cooked oil.
6． Demoulding: After demoulding, cool and package, it is the finished product
Salty cake
Ingredients: *6 taels of lean minced pork*4 tablespoons of shallots (sliced)*5 eggs* 3/2 cup of low-gluten flour * 3/2 cup of fine sugar * 1 piece of cellophane
Seasoning: *A little each of salt and MSG *1 tablespoon of soy sauce
Method: 1. Slice the shallots and fry until golden brown. Add the minced meat and stir-fry. Add seasonings and mix well to make the filling.
2. Beat the eggs and sugar with a whisk until milky white (about 20 minutes), then sift in the flour and mix well to form a batter.
3. Place cellophane paper in the steamer, pour half of the batter into the steamer and smooth it out, steam over medium heat for 8 minutes, take it out, sprinkle the filling, pour in the remaining batter into the steamer and smooth it out, continue to steam for 8 minutes. Test it with a utensil before taking it out. It can be taken out without sticking to the raw material
Kiwi cheese mousse cake
Ingredients: 4 eggs, 60 grams of flour, 25 grams of skim, and 80 grams of honey. , 25 grams of margarine, a little Vanilla sesame oil
Method
Preheat the oven to 220 degrees.
Beat the eggs, add honey and set aside.
Beat the margarine until soft with a whisk at medium speed, then stir in the milk, sesame oil, and sift in the flour and egg paste.
Put the batter you just mixed into a baking sheet lined with butter paper and bake for 40 minutes.
Honey Cake
Ingredients: 320g whole eggs, 250g fine sugar, 4g salt, 60g honey, 200g cake flour, 6g milk powder, 54g water
p>
Method:
1. Prepare the wooden frame (wrapped with paper)
2. Sift the flour and set aside
3. Put the whole eggs , sugar, and salt together in a jar and beat until wet and foamy (similar to sponge cake)
4. Add (honey + water) and mix well (note: the honey must be mixed well)
5 Stir in (flour + milk powder)
6 Pour into the wooden frame 7 to 8 minutes full, and place 4 layers of white newspaper between the baking tray and the bottom of the wooden frame (to slow down the damage caused by rapid heating larger bubbles)
7 Before putting it in the oven, leave it outside for 10 minutes to defoaming, and use a rubber spatula to lightly stir the batter before putting it in the oven
8 Put it in the oven at 180℃/ Bake at 150°C, pulling out the baking sheet every 1.5 minutes and gently stirring the batter with a rubber spatula to help defoaming. Repeat this action about 3 times. (If you omit this step, the cake will still be successful, but there will be some larger bubbles in the cake body)
9 After 4.5 minutes, adjust the oven to 200℃/200℃ and bake until the surface is light golden. yellow, cover the surface with another baking pan, and finally simmer the cake.
Pudding cake (one layer of pudding, one layer of cake)
Pudding part:
(1) 60g yellow granulated sugar, 60g brown sugar, 200g water grams, 15 grams of jelly powder (2) 300 grams of milk, 30 grams of brown sugar, 2 whole eggs
l. In the ingredients (1), first take 50 grams of water and jelly powder, stir until it becomes transparent ,spare. Pour brown sugar, brown sugar and the remaining water into a pot, boil it into a dark brown syrup, then pour in the jelly powder and mix well, pour it into the mold while it is hot, and wait until it cools until it becomes jelly-like.
2. Heat the milk to about 60℃, mix it with the brown sugar, wait until the sugar dissolves, let it cool, mix it with the eggs, filter it twice with a filter, and pour it on top of the condensed caramel.
*Note: Do not pour the egg liquid into the caramel jelly before it solidifies to prevent the two from mixing.
Cake part:
(a) 2 egg yolks, 50 grams of salad oil, 70 grams of water, 100 grams of low-gluten flour. 1/4 teaspoon of baking powder
(b) 2 egg whites, 100 grams of fine sugar
1. Mix the flour and baking powder in ingredient (a) first and sift, add the liquid ingredients and mix well.
2. Beat the egg whites, add fine sugar in 2 batches, and continue to beat until stiff. Pour 1/2 of the whipped egg white into the batter, mix well, then pour 1/2 of the egg white, mix quickly, and pour into the baking mold.
3. Preheat the oven to 170℃, place the baking mold on a baking sheet filled with water (the water is about 1/3 of the height of the baking mold), bake for about 40 minutes, take it out, cool down and refrigerate the pudding. When cool, turn upside down and unmold.
Jingjing Lemon Cake
One and a half cups of flour, one cup of sugar, 1/2 cup of milk, 1/2 cup of butter, two eggs, 1/2 teaspoon of salt, baking powder One teaspoon, one lemon (lemon peel grated, lemon juice set aside)
Method: 1. Crush the butter, add milk, eggs, and sugar and mix well
2. Add Mix flour, baking powder, salt and grated lemon zest, mix well and put it into a container
3. Bake at 220 degrees for about 15 to 20 minutes (sisters who don’t have an oven can use the microwave for 10 minutes on high Microwave over high heat and then grill for 5-10 minutes. Although the effect is not as good, it is still delicious)
4. Add a little sugar to the lemon juice and melt it over low heat to form sugar juice
< p>5. Just pour lemon sugar juice on the baked cakeSesame Butter Cake
Ingredients: 3 egg yolks, 200 grams of butter, 120 grams of sugar , 3/4 teaspoon of baking powder, 4 egg whites, 180 grams of flour, 40 grams of black sesame powder
Method:
Beat butter with 80 grams of sugar until milky white
Add egg yolks (one by one), add the sifted flour, sesame powder and baking powder and stir
After the egg whites are slightly beaten, add 40 grams of sugar and beat until stiff, add 3 .Medium
Pour into the mold and bake at 180C for 15 minutes (muffin) 30 minutes long cake
Unforgettable golden cake
Ingredients: 4 eggs, 200g sugar, 100g flour, 125g cornmeal, 1 small bag of baking powder, 250g jam (apricot), 3 oranges, 200g rock sugar, 125g butter.
Preparation:
—Mix eggs and sugar until white foam appears;
—Cut oranges into thin slices;
— Melt some of the butter in a heated pan;
— Mix some of the flour, cornmeal, baking powder, orange slices and melted butter, and cool;
— Mix Put the remaining butter and flour about 25cm into a baking pan, and put the cooled noodles on top;
—Bake on medium heat for about 40 minutes;
—We can Use the time while the cake is baking to filter out the impurities in the jam, leaving a thick juice;
-Add a tablespoon of sugar into the juice and heat it for 5 minutes to make it Melt and cool completely;
—After the cake is baked, remove it from the baking pan;
—Cut the cake in half horizontally;
— Add a layer of prepared jam to the middle of the cake.
Banana Cake 1
1. First, beat the ghee and powdered sugar until slightly fluffy.
2. Add all the whole eggs and mix well.
3. Finally add low-gluten flour, baking powder, fresh cream, and banana and mix well.
4. The oven temperature is 180℃ for upper heat and 160℃ for lower heat, and bake for about 18 to 20 minutes.
Chocolate cake (6 servings)
Ingredients: 150g sugar, 2 eggs, 150g flour, 25g cocoa powder (about 3 tablespoons), 1 hour cake baking powder spoon, 100 ml of milk, 1 orange peel, 175 grams of butter or vegetable butter
Method:
1. Dust the eggs, add sugar and beat into a foamy egg syrup.
2. Grind the mandarin orange peel into fine crumbs, mix with flour, cocoa powder, and cake baking powder. Add milk and cake batter and mix into dough.
3. Cut the butter into small pieces, soften and stir gently into the dough.
4. Take a rectangular baking box with a volume of about 1.5 liters, apply oil on the inside to prevent sticking, put the dough in it and press it flat.