How to make a cake

Question 1: How to make a cake at home I,

II,

Originally, all the cake baked in the oven, but after baking a few times, I found that the oven is too time-consuming. Preheating 10 minutes plus baking 50 minutes, a whole hour which is too long. So I thought of the legendary rice cooker to make cakes. After learning again, finally also succeeded.

To do the cake, the whipping of the egg whites is the most important, in general, the egg whites must be whipped to the shape of the whipped cream, the professional name is hard foam. Here's what it looks like when it's whipped to stiff peaks.

The whipped egg whites look like whipped cream on the outside, turn the pan upside down and the egg whites don't pour out. Egg whites hit success, rice cooker cake is halfway to success, the next step is to make a good cake batter how to use the rice cooker to pot is also very important.

First of all, after the egg whites are well beaten, you can preheat the bottom and side of the oil to jump; secondly, after the cake batter is stirred and poured in, press the cooker switch, and so on for a short while after jumping, boiled for 10 minutes, and then press the cooker switch to jump, and then boiled for another 10 minutes on the right. The success rate is 100%, you can also test it

This is the third time after the rice cooker jumped, turn over and pour out the cake. How is it, the color is very nice, right? It's just like the one baked in the oven

This is the other time I made a rice cooker cake, the bottom side flipped and poured out the cake as beautiful as the previous one. The rice cooker cake than the cake made in the oven, there is a little advantage is more convenient to take off the mold, pour out on the line

Inside the very fluffy, eat very soft

Fresh out of the oven the cake is particularly fragrant, the most favorite freshly baked cake.

The next step is to talk about the green cake, which is not matcha but very similar to it.

This is my ravioli more down the green juice, I was going to pour out, thought, if this into the cake batter, made a green cake is not a cake? According to the popular saying, is the cottage of matcha cake ha ~

So, thought to start on the action 。。。。。。

Spell a pattern, look a little bit, heh ~

The heart is not as good as the action, I believe you can also be successful Oh

Question 2: How to do the cake embryo Best Answer

Using a rice cooker to do the cake embryo (it is very simple Oh)

The following is the method of production of this pastry ready to prepare the materials:

Flour, eggs, milk, salt, sugar, oil Note: This process is not easy. The process can not be stained with a drop of water, utensils are wiped dry and then use Oh. In accordance with the amount of eggs, here I used 4, egg white separation three chopsticks ready to hit the egg white hit two so in order to highlight the sweet, put a little salt a spoonful of sugar continue to hit continue to hit a little thick and then put a spoonful of sugar, continue to hit about 15 minutes, it will become creamy, and chopsticks on the will not fall This process is more critical, 15 minutes of continuous beating, sheer white, it is too lovely ~ egg yolk put two spoons of sugar, three spoons of rising flour, and the egg yolk, the egg yolk, the egg yolk, the egg yolk, the egg yolk, the egg yolk, the egg yolk, the egg yolk, the egg yolk. 3 tablespoons of flour, 6 tablespoons of milk, stir well, pour in half of the creamy egg whites, stir up and down, not circling, stir well, then pour in the other half of the creamy egg whites, stir up and down, stir well, press the rice cooker to preheat the rice for 1 minute, take it out of the cooker, the pan is a bit hot, just a little bit, pour in a little bit of oil, evenly coated with oil, in order to prevent sticking, pour in the mixing, and then crouch down a few times, to shake the bubbles out of the pan. about 2 minutes will automatically jump to the insulation gear, then cover the vent with a towel, smothered for 20 minutes and then press the cooker button, 20 minutes later, it's OK, open the lid, the pot coated with oil, a pour out, the bottom of the cake is darker color fluffy and tasty cake,

Problem 3: how to make cakes, especially how to beat the egg white 1, eggs can not be taken out of the refrigerator on the use of the eggs to be naturally defrosted before use, and to use a whisk, the eggs can be used to make a cake, and the eggs should be used for a cake.

These are the most important things that you can do to make a cake, especially how to beat the egg white.

2, with the hand hit ah, basically no possibility to play well, you should buy a handheld electric whisk, I bought early, the big Bean 35 yuan a, egg whites usually a few minutes to play well.

Egg whites warm up with mixing, too high a temperature is not conducive to the stability of the meringue, in addition, add a few drops of lemon juice in the egg whites can stabilize the egg white foam.

Question 4: How to make homemade cake at home? Rice cooker cake method

Preparation:

4 eggs, 90 grams of flour (to sieve 1-3 times), 60 grams of sugar (afraid of fat can be discretionary to reduce the amount), a little milk (in order to mix the flour evenly added), a little vegetable oil (do not dare to use butter, for fear of solidification of the cake can not be up).

open to do:

1 Separate the egg yolks and egg whites, installed in two clean waterless and oil-free pots.

2 Add 20 grams of sugar to the egg yolks and start whisking it until the sugar dissolves.

3 3 times the flour and into the egg yolks, stirring evenly on it, do not mix too much oh.

4 In the flour, add oil and milk, so that the flour is good and a little, otherwise it is not evenly mixed. After mixing, put it aside.

5 Now start beating the egg white, add 2 to 3 drops of lemon juice in the egg white, it's very good to whip (recently discovered the mystery, hehehe), 3 times the remaining 40 grams of sugar while beating to add, beat to the basin inverted will not flow down.

6 Well, now the whites and yolks and up. First, take one third of the egg white into the yolk paste, and use a flat spatula to gently and quickly whisk it in one direction from the bottom up, then pour the yolk paste into the remaining egg white and whisk it in the same way.

7 In the bottom of the rice cooker greased with oil, slightly preheated (to fast ah, otherwise a long time the cake batter to foam, the cake will not be able to rise), and then pour the cake batter in it, press the cooker.

8 Well, you can go to wash the pile of pots and pans that have just been used.

9 The rice cooker will soon jump, let it keep warm for about 5 minutes, press it again, then jump up again and keep warm for 10-15 minutes and it's OK. If you are not sure, use a toothpick to insert it, no cake sticking to it means it's ready!

Question 5: How to make a cake at home (detailed process) How to make a cake - rice cooker version

Introduction of the ingredients:

3 eggs, flour, milk, sugar, salt, oil

Just so much, what baking powder, soda, butter, all do not use, absolutely safe and healthy nutritional food! If you have a baby at home, do it to him to eat, absolutely safer than the outside to buy, another suggestion: if you give the baby to eat, you can change the eggs into earth eggs, huh!

After preparing the eggs, the egg whites and yolks separated, respectively, in two large bowls, preferably a large bowl of soup, the bowl should be no water and no oil, remember!

The first step to start:

First of all, add a little salt in the bowl of egg whites, it is easier to whip the egg whites, another role is to improve the sweetness, and then put a spoonful of sugar, with the soup at home with a spoon can be, then it is to pick up the whisk desperately, clockwise direction, beat to the color of the whitish, all the time the froth, and then a spoonful of sugar

Note: the whisk don't have a few paper clips, half the effort! If you don't have a whisk, you can use 3 chopsticks, and this is all physical labor!

To beat like this, how to identify whether to beat in place? There is a way: the bowl is inverted, and the beaten egg white will not slide down, which means that your kung fu to

In fact, the beginning of the beaten egg white is full of boredom, but the fast success of the time, a very good feeling!

The first thing you need to do is to make sure that the egg whites are not slipping!

Prepare a bag of pure milk

The whites have been beaten, put aside, now to deal with the yolks. In a bowl put two tablespoons of sugar, 3 tablespoons of heaps of sharp flour, 6 level tablespoons of milk and mix well in the direction. You will notice that there are many lumps of flour, which requires you to be patient and squash it one by one, it's actually quite simple, for the sake of deliciousness, spell it out, mix it well, and that's how it drops!

In the bowl of egg yolk batter add beaten egg whites, note: do not add at once, but in two or three times, mix well. Also note that, when mixing, do not like whipped egg whites as clockwise mixing

All mixed well, the next step is to take the rice cooker, preheat, about 40 seconds on the OK, and then in the pan evenly brushed with a layer of cooking oil, will be evenly mixed cake batter, pour the oil coated rice cooker, pouring well is this drop ~ ~ ~ ~ the best thing to do is to shake the table twice, inside the air bubbles shake out of the lid of the pan! The best thing to do is to shake the air bubbles out of the lid, press the cooker button, 2 minutes after the automatic jump to the heat preservation state, wait 20 minutes, and then press the cooker button again, wait 20 minutes, open the lid, the house smells (there is a note here: rice cooker air holes to be blocked with a towel)

everyone according to the actual situation of the control of the time

summarize the rice cooker cake Note:

the cake is a very good cake, but it is also a very good cake.

1, all utensils can not take water, with oil, hands should also be kept dry

2, the egg white liquid can not be mixed with such as egg yolk liquid, otherwise it can not be whipped

3, egg whites should be quickly stirred in a clockwise direction, until the bowl upside down will not be slipped is considered to be good; will be good to add the egg whites into the egg batter, to be added in small batches, stirring to turn up and down

4, the rice cooker to be preheated, air holes to be plugged with a towel

rice cooker to do the cake method, comparable to the cake store Oh you must try

a, tools: 1, rice cooker a 2, hand with a mixer (electric is better) 3, two large bowls

two, materials:

1, 4 eggs 2, 100 grams of flour (which Inside to add 10 grams of starch, so that you can reduce the gluten of the surface, with cake flour is better); 3, 100 grams of sugar; 4, raisins and other flavors can be added to a small point, do not add also.

Third, production:

1, the egg yolks and egg whites were separated into two large bowls (this method can shorten the whisking time, suitable for hand mixers);

2, sugar 1/3 into the yolks, 2/3 into the egg white;

3, whisking yolks whisked into a pale yellow can be (generally churned for 1 minute on);

4, beat the egg white stirred into the cream like (beat the egg white in the tip of the hand in the ability to get up, this time can be a long time to do it, beat to the bowl of no egg liquid until this step directly depends on the quality of the cake, if there is still egg liquid in the bowl will make the cake bloat up, and become a tortilla);

5, will be put into the yolks of the flour (sifted), gently stirring evenly (stirring too vigorously will make the face of the gluten, the impact of cake), after stirring, you will be able to make the cake, the cake, the cake, the cake, the cake, the cake, the cake, the cake, the cake. quality), after stirring you will find that the dough are grouped together (no need to add water);

6, will be put into the egg white into the 5 stirring (can not use a mixer, the method is to use the hand from the bottom of the bowl upward fishing, repeat a few times after the direction of the rotation, after about 2 minutes, you will find that 5 in the dough with the egg white into a kind of paste, this time it's about the same);

7, the egg paste is ready, you can Inside the rice cooker with a layer of oil, pour the egg pulp in. Cover the lid, press the rice cooker "cook rice" button, do not know why about 5 minutes or so on ...... >>

Question 6: How do you make homemade cake at home? Cake type pastry refers to the spongy soft moist pastry made of egg paste and its replica with sugar paste, egg white paste, cream paste, referred to as cake. Cake is divided into three categories: clear cake, oil cake, compound cake.

First, the cake production notes

1, in the production of cake, the quality of flour directly affects the quality of products. The production of cake flour should generally choose to use low gluten flour, because low gluten flour gluten-free, made of cake especially fluffy, volume expansion, the surface is flat. If a lack of low gluten flour, can be used in the gluten flour or high gluten flour with the right amount of corn starch preparation.

2, another main ingredient of the cake is egg, egg puff mainly depends on the endosperm protein in the egg white, and endosperm protein only when subjected to high speed whisking, to a large number of wrapped air, the formation of bubbles, so that the cake's volume increases the puffy, so in the churning of egg white, it is desirable to high speed and should not be used at low speed.

3, the production of cake embryo syrup, by 1000g sugar and 500g water, boiling, chilled into. Eggs and sugar whisking, it is appropriate to use high speed, this is the endosperm protein characteristics required.

4, before baking the cake, the oven must be preheated, otherwise the fluffiness and elasticity of the baked cake will be affected. The cake mixing utensils must be clean, especially not touching the grease items, otherwise the cake will not be fluffy, which affects the quality and taste.

5, the traditional way of making cakes, often in the bottom of the mold wall oiling, so that the cake is often made on the side of the color and the bottom layer of the color is darker, now available in the cake circle cake, just pad a white paper on the bottom of the circle instead of the oiling, the cake made on the side of the color and the bottom layer of the cake color is lighter, you can save costs, including savings on the epidermis and the bottom layer of the cake.

After the cake is baked and chilled, until the time of use, take off the cake ring and remove the paper at the bottom to ensure that the cake is not dried out and affect the quality.

6, the baking temperature of the cake depends on the amount of mixture in the cake, the more the mixture, the lower the temperature; conversely, the less the mixture, the temperature should be increased accordingly.

7, the cake baking time depends on the temperature and the cake contains a mixture of how much, which kind of stirring method and so on. In general, the longer the time, the lower the temperature; Conversely, the shorter the time, the higher the temperature. Big cake temperature is low, time is long; small cake temperature is high, and time is short.

8, the cake should be covered in the cake board while hot, so that the water contained in the cake will not be too much evaporation, to maintain the humidity of the cake. In addition, you can also take advantage of the cake when it is hot, the shape is not completely fixed, turn over the cake itself can rely on the weight of the cake to make the surface of the cake more flat.

9, the production of sponge cake selection of low-gluten flour, the production of grease cake is more choice of medium-gluten flour, this is because the structure of the grease cake itself than the sponge cake loose, the choice of medium-gluten flour, so that the structure of the cake to be further strengthened. Thus become more tight and not loose.

Second, the cake production process (the following to interested and have the conditions to try DIY cake students introduced ten cake production methods)

1, cocoa sponge cake

Ingredients: 600g eggs, 300g sugar, low gluten flour 290g, cocoa powder 30g, white oil 100g, skimmed milk.

utensils: mixing bucket, sieve, pan, paper, cake ring, baking sheet, cake plate.

Preparation:

(1) Preheat the oven to 180 ℃ (or upper heat 180 ℃, lower heat 165 ℃) standby.

(2) beat the eggs into a mixing bowl, add sugar, and beat with a mixer until white and thick creamy foam.

(3) Sift the low gluten flour and cocoa powder through a sieve, gently pour it into the mixing bowl, add the melted and cooled white skimmed oil and skimmed milk, and whisk well to form the cake mix.

(4) Fill the cake ring with a paper lined baking sheet and smooth with your hands and bake in the oven.

(5) Bake for about 30 minutes, until the cake is completely cooked out, cover the cake board while it is still hot, and then use it when it cools.

2, vanilla sponge cake

Ingredients: eggs 630g, sugar 310g, vanillin or vanilla powder 5g, low gluten flour 310g, lettuce oil 100g, skimmed milk.

utensils: mixing bucket, sieve, mat paper, cake ring, cake board.

Preparation:

(1) Preheat the oven to 180 ℃ (or top at 180 ℃, bottom at 165 ℃) and set aside.

(2) Crack the eggs into a mixing bowl, add the sugar and vanillin or vanilla powder and beat on a mixer until thick and whitish.

(3) Gently mix the sifted flour into the mixing bowl, mixing slightly, then add the raw ...... >>

Question 7: How is the cake made with a rice cooker to make a cake Ingredients: 110 grams of flour, 110 grams of sugar (with refined sugar), 5 fresh eggs, a number of butter, 50 or 60 grams of milk. Flour and sugar are 1:1, but you can put in other things as well. You can also put some of their favorite flavors, such as fruit juice, chocolate, cream, coconut and so on 1, flour sifted three or four times 2, egg yolks, egg whites separate 3, egg whites put a little salt (to help whipping) 4, beat the egg whites, and has been beating the egg white basin upside down, the egg white can not be down on the right 5, take two-thirds of the sugar, in the process of beating the egg whites three times in 6, the remaining one-third of the sugar Put into the egg yolks, and mix thoroughly with the yolks until the yolks become lighter in color 7 7, add the butter and milk to the egg yolk batter, also mix thoroughly 8, slowly put the sifted flour into the above custard (you can put it in a few times), still mixing thoroughly 7 9, now, pour the beaten egg whites into the batter, make sure to mix well 10, preheat the rice cooker slightly, grease it with butter, and pour the batter into it 11, Cover the lid, press cook 12, very quickly (more than 20 minutes it), eat

Question 8: how to do the cake ingredients a common cake baking 1, ingredients (A) eggs 4 pounds 2.5 pounds of sugar 1.8 pounds 1.4 pounds (B) 2.2 pounds of flour 1.6 pounds of baking powder a bag of half a bag of cake oil 3 two 2 2 pairs of spices moderate moderate moderate calcium propionate a small amount of little a small amount of (C) 700 ml water 400 ml milliliter 2, production method ...

Question 9: How to make a cake at home? The materials are: a rice cooker, 4 eggs, flour, sugar, slightly baking powder (there are also ready-made cake flour, but I did not go to buy, the first time to test it first!) If there are raisins and milk is better.

The first step, the egg yolks and egg whites to separate, in two large bowls. (I am too poor, the light points yolks and whites of the egg to get a long time, the rest of the egg simply do a mask, make full use of resources!)

The second step, in the egg yolks and egg whites were added to the sugar, egg whites to some. At the same time, you can also add some milk, so it will be more sweet.

The third step, respectively, stirring the yolk and egg white, this is the most important and critical step, success or failure is all in this. Originally, I saw others say that this is very difficult to beat, I always do not believe. Today finally practiced operation, the hand is too sore, the egg is still not good. I pity myself and no whisk, so my "cheap labor" - BF pulled on the field, fully entrusted him. Egg yolks are easier to beat, 1 or 2 minutes, and the final product is a light yellow liquid, while egg whites take a long time to beat, and the final product has to be whisked into a creamy consistency. You can also try to use your fingers to dip a little bit of egg white, can be in the fingertip up even if successful.

The fourth step is to put the flour (it is better to sift it, so that the powder is finer, the result will be better.) Add it to the egg yolk mixture and gently whisk it in.

Step 5, then put the egg white mixture into the egg yolks with flour, and then whisk it well to make a paste.

Step 6, the egg has been prepared, now you can finally start to steam. (BF's hands are also sore, it seems to do a cupcake or strength work! If you're not at home with your BF, it's better not to do it. Two people together to do is also good ah, quite a mood. (Hehehe~~) first in the bottom of the rice cooker smeared with a layer of oil (so that the cake does not stain the bottom of the pan) will be poured into the egg mixture (at the same time I collected some of the family's dried fruits, raisins, dates and what not, sprinkled on the top, into the fruit cake. Maybe it would be better if it was fresh fruit). Then press "cook" and it's done. The rice cooker heated up very quickly, and it would jump up and down in 5 minutes. I looked at it and saw that it didn't seem to be cooked well, so I pressed the button down again. This is repeated 2 or 3 times, open the lid, the surface is light yellow, and than the original "grow taller" a little bit, with chopsticks to poke a little bit, will not stick up the egg is really "accomplished".

Finally, take out the pot, put it on a big plate, pour some jam on it, wow, I can't stop drooling! I was on the phone with my dad when I was finishing the cake. I can't believe I'm doing this for the first time. I'm really feeling accomplished, and I'm going to do it for my mom and dad when I get home! （

Question 10: How to make a cake at home, to those materials Soda can replace the baking powder, where to buy baking powder with a small bag? What is low gluten flour, do we old folks grow low gluten or high gluten?