Current location - Recipe Complete Network - Diet recipes - A problem about making cake bread
A problem about making cake bread
if you don't have an oven, I suggest you use a steamed one. The cake made in the microwave oven is not delicious. Moreover, it is difficult to succeed. The middle is burnt, or it does not rise in the middle, or the surface is uneven, which is difficult to control. You are not advised to try.

in the first few years, I didn't have an oven at home, so I used steamed ones. They all tasted good, better than microwave ovens. Steaming cakes is easy. You need a cake tray, cake paper (Khan, I don't know what this thing is called), tin foil, a clean towel and a thin rope.

The method is:

1. Cut the cake paper into the shape of the bottom of the cake tray, pad it on the bottom of the tray, and coat it with butter or vegetable oil; (Generally, white paper can also be used instead)

2. After the cake mixture is prepared, pour it into the cake tray, and the surface is flat. You can use a spoon, apply some vegetable oil to the bottom, and then smooth the cake surface;

3. Seal the top of the cake tray with tin foil;

4. Cover the cake tray sealed with tin foil with a small towel, wrap it around the mouth of the cake tray with a thin rope, and tie it tightly, so that the four corners of the towel are turned upside down to make a knot (which is just convenient to take out after steaming)

5. Boil the water first, then put the cake in a strong or medium fire for 5 minutes.

6. Take it out, uncover the towel (the tin foil is incomprehensible), insert an iron needle or a sharp knife in the center of the cake, and pull it out. If it is clean, then the cake is cooked. If it is covered with sticky cake, then the cake needs to be steamed for a while to continue the test.

7. After the cake is steamed, unwrap the tin foil, leave it for 5 minutes, and then take it out.

the above steps 3 and 4 are to prevent water vapor from entering the cake. Pay attention to the general cake, the liquid should not exceed 2/3 of the volume of the cake tray, and reserve the space for cake initiation.

this method is suitable for most cakes (including sponge cakes, tea cakes with higher butter content, pudding cakes, etc.), and only a few cakes, such as angel cakes, baked protein and Swiss cake rolls, cannot be made because of material or shape problems.

And the taste is guaranteed:)

Next is the material and formula:

Basic cake:

2 cups of flour (spontaneous flour) or 1.5 cups of spontaneous flour mixed with .5 cups of ordinary flour

2 eggs

125g butter (about 25 degrees at room temperature)

1 cup of sugar (or 3/4) 2 cups of flour is about 25g, and 1 cup of sugar is about 25g (3/4 is recommended)

You can add your favorite materials.

chocolate cake:

1/2 cup of cocoa powder

1 cup of chocolate chips

1/3 cup of lime juice

1/2 ~ 3/4 cup of shredded coconut

yogurt lemon cake:

2 tablespoons of lemon juice

1 ~ 2.

2. Pour out the mixture, and then divide the flour several times (! ) With a big metal spoon, gently (! ) fold in. Go (fold, it's a bit strange, but that's it, don't stir hard! Stirring will release the air from the butter, and the cake won't come out.) Just mix it and it won't be too slippery.

3. Mix in (gently! ) chocolate chips or other things you like

4. Cook them right away! The bubbles in spontaneous flour can't stand being put down or stirred:)

This cake is very fragrant. Put it on the top of the refrigerator (cold) and it can last for 2 months, and it still tastes good after thawing.

If you have an oven, you can make the following:

Cheesecake:

A, Basic Cheesecake:

1. Bottom of the cake:

2g ordinary cookies (less sweet), or graham crackers

1 tsp Italian spice mixture (forget it)

1g butter. Some people call it cream cheese, which is sour in taste, soft and smooth in texture and white in color

(you can also use half cream cheese and half ricotta cheese)

2/3 cups of fine sugar (1 cup of 25ml, Equivalent to 1 bowl)

1 tsp (5ml) vanilla extract (which can be omitted if it is not available)

1 tsp (15ml) lemon juice

4 eggs

top layer of cake

1 cup of yogurt

1/2cm tsp vanilla extract (which can also be omitted)

1 tsp lemon juice

. Put the cookies in a blender and crush them (it's the same to crush them with something), and make them even and thin. Pour it out, put it in a big bowl, add spices and butter, mix well, scoop it into a cake pan, press it (including the bottom and sides), press it tightly, and freeze it in the refrigerator for 2 minutes.

2. preheat the oven to 18 degrees. Stir the cream cheese with a blender until it is smooth, add sugar, essence and lemon juice, and stir well; Add eggs, one by one, stir well before adding another one.

3. Pour the stirred solution into the cake pan and bake it in the oven for 45 minutes. It will feel firm in the center of the cake. If not, extend the baking time.

4. Take out the cake. Stir the yogurt, sugar, lemon juice and essence of material 3 together, spread them evenly on the cake, sprinkle with cardamom powder, put them in the oven for 7 minutes and let them cool.

The above is the basic method of making cheesecake. What I usually make is other flavors.

Other fabrics:

Mango-flavored:

Slice mango meat, spread it on the yogurt, heat the yellow peach jam until it melts, and apply it on the mango surface.

The methods of other strawberries, oranges and blueberries are similar.

Fruit:

No yogurt pavement.

Apply 3/4 cup of whipped cream (beaten)

All kinds of fruits: sliced kiwi fruit, canned yellow peach (apricot) slices, fresh strawberries, etc., which are arranged from the outer ring inward, circle by circle, until the whole cake surface is covered

Apply hot-melted yellow peach jam on the surface

< p