Cake is a puffed product with a short shelf life (1-2 days), which will directly affect the softness (water evaporation) of the product. If the product is directly sealed after cooling, the shelf life may be longer. Usually it is no problem to store it in the refrigerator for 3 or 5 days after purchase (it is best to eat it fresh, nutritious and hygienic).

The practice of cake:

Material: 1 baker,100g low-gluten flour.

Cake embryo

1, put the prepared four eggs into a clean basin, and then take out the yolk and put it into another basin (preferably with an yolk separator), but the yolk must not be mixed with the protein, otherwise the protein cannot be sent away.

2. Add sugar (60g), oil and milk to the egg yolk in three times, as long as they are evenly mixed, and do not need to be sent away. Sift the low-gluten flour into the egg yolk paste, cross it quickly with a rubber spatula, and stir it quickly and evenly (three-needle chopsticks can replace the rubber spatula).

3. Adjust the stirrer to medium speed and start to stir the protein. When beating, first add 20g of fine sugar in the form of fisheye, and then add 20g until the egg white is a little sticky. When the egg white is wrinkled, add 20g again until the egg white is pulled up and raised. If the hint can fall, it is better to keep playing.

4. Add the protein into the yolk paste three times. You can't circle when you mix. Turn it from bottom to top, gently and quickly, and don't let the egg paste defoam.

5. Now brush a layer of oil in the bread machine barrel, then pour the stirred cake paste into the bread machine barrel, shake out the bubbles a few times, and press the baking mode.

6, about 30 minutes, the steamed cake is baked, and then the cake is turned upside down to avoid the cake being forced to retract.

The practice of jam fruit:

1. Wash 500g of plums and dry them. If you don't dry the water, you need to spend more time evaporating the water when cooking the sauce, which wastes time and energy.

2. Peel and core the plums and cut them into small pieces. Cut it in half, sprinkle with 250 grams of sugar and immerse it for about 2 hours.

After the plums were flooded, the water came out. At this point, we add 250 grams of maltose that we expected to prepare and pour it into the bucket of the bread maker. If you want to make the juice taste stronger, you can pour out the concentrated mango juice bought from the mall, about 100ml. Just press the jam button function of the bread maker and you will be OK when you hear a "ding". If there is no toaster, it is ok to cook in a pot. Just stir and cook over medium heat until it becomes thick.

Cake forming

1, this step can be arbitrary, give full play to your imagination and design ability, and be creative. I spread jam on the cake embryo, and then decorated it, and the unique cake was made.

Cake making skills

You can't add too much milk. Too much water makes it difficult to dry, which affects the taste.

Sugar must use fine sand sugar, which is too thick to dissolve in protein and egg yolk. Put the sugar in the milk, and it is best to heat it properly to dissolve all the sugar.

Flour must use low-gluten flour, so that the cake is delicate and has small holes. High gluten flour is suitable for bread and steamed bread. The flour bought in the market is generally medium gluten flour, and low gluten flour can be found in baking shops.

Protein delivery is very important. You can't deliver the cake in advance without being sharp and straight. If you cook too much, you can see that the protein is shrinking without adding egg yolk paste. When heated, the cake will expand, but eventually it will collapse.

If you want to make a cake without an oven, an egg beater, a bread maker and a microwave oven, you can refer to the following resources to see how to make a cake with special powder for microwave ovens.

Matters needing attention

Jam can be prepared two days in advance and frozen in the refrigerator for about one day. If you put the freshly made jam directly on the cake, the surface of the cake will not taste good because it absorbs the moisture of the jam. If you put jam immediately, you can choose to spread a thin layer of cream on the surface of the cake and then put jam.