How to make a cake

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Cake making and materials:

& lt materials > two parts

Whole egg -3, refined sugar-150g, low-gluten flour-120g, cream-15g, milk-15cc.

& lt practice >

1. Add the white sugar powder to the egg and beat it with an egg beater until it bubbles. If the temperature of the egg is too low, it can be heated with warm water at 40℃, which makes it easier to make a soft, elastic and delicious cake.

2. Add the sieved low-gluten flour into 1 and mix well with a wooden spoon.

3. Pour the milk and cream dissolved in water into the two ingredients and mix them quickly. If the stirring is not enough, the cake will have big bubbles and rough taste. If it is stirred too much, the cake will become hard without bubbles.

4. Pour the three ingredients into the cake model and bake in the oven 180℃ for about 30 minutes.

Matters needing attention

The secret of making cakes:

If you want to make a soft sponge cake, it depends on the way the cake is stirred and foamed. If there are many bubbles, you must make them quickly before they disappear. Therefore, the materials are mixed in a shearing manner. Cleanliness of containers or eggbeaters is also very important. Eggs should not bubble when the utensils contain grease.

Oven cake

Round cake baking tray food processor glass bowl deep pot chef knife beater wooden spoon brush knife metal bowl small screen baking tray scraper wire rack butter paper wide square knife wire rack hazelnut protein fine sugar cherry liqueur corn flour frosted light butter protein.

Butter and flour 250g hazelnut sugar 300g millet flour 2 tablespoons protein 6 frosting and butter cream 150ml sugar 150ml egg yolk 6 3 tablespoons cherry liqueur (cherry wine, which can be increased as appropriate) 375g light yellow oil.

factory order

1. Prepare hazelnut oil.

toast

3. Prepare butter and cream.

Step 4 combine cakes

Step 5 decorate

Prepare in advance

Cake can be made 2 days ago, wrapped tightly and frozen in the refrigerator. Because it is soft, it is easy to slice. Just add icing and hazelnuts for decoration before eating.

Plus at least 1 hour freezing time.

1, making hazelnut custard

1. spread butter on the baking tray, spread butter paper, spread butter on the baking tray, sprinkle flour on it, and dump the excess flour. Turn the round cake pan upside down on the baking pan and draw a circle along the edge of the cake pan with your fingers.

2. Bake hazelnuts in the oven for 12 ~ 15 minutes, and peel them (method >; & gt 1/3 reserved for decoration. Mix 1/2 parts of fine sugar with the rest hazelnut and put it into a food processor.

3. Grind hazelnuts into powder or use a spiral plane.

4. Put the nut powder and sugar into a glass bowl and add the corn flour.

5. Put the egg whites in a metal bowl and stir with an egg beater or an electric mixer until the egg whites become straight. Add the remaining fine sugar and continue stirring for 20 seconds until a smooth custard is formed.

6. Add 1/3 hazelnut sauce and stir gently with a spatula. You can insert one hand from the center, scoop it from top to bottom, cover it and stir it, and turn the bowl counterclockwise with the other hand. Add the remaining hazelnut paste twice.

Second, baking

1. Preheat the oven to 130℃(250? , gas furnace 1/2 degrees). Shovel the stirred custard onto the prepared and circled baking tray, and scrape it flat into a round cake shape with a wide square-headed knife, with three pieces in front and back.

2. Bake the baking tray in the oven, and turn it from time to time until the custard is slightly Huang Gan and turns into a protein cake, which takes about 40 to 50 minutes.

3. Take out the baking tray, turn the cake tray upside down while it is hot, cut off the excess parts along the edge, carefully remove the butter paper, and then put it on the wire rack to cool.

Third, prepare butter and cream.

1. Dissolve the fine sugar with water first, and then continue to cook until it looks like a soft curry without stirring. To test whether it is just right, remove the pot from the fire, scoop up the syrup with a teaspoon, cool it for a few seconds, take a little syrup with two fingers and rub it until it becomes small round particles.

2. When dissolving the syrup, stir the egg yolk evenly with an electric mixer.

3. Slowly pour the hot syrup into the egg yolk liquid and stir.

4. Continue to beat at high speed, and cool to a sticky state.

5. Add the butter to the bowl and stir it with an electric stirrer (or a wooden spoon). It should be stirred until it is soft and creamy.

6. Slowly add the butter to the already thick egg sauce and continue to stir.

7. Add 3 tablespoons of cherry liqueur and continue to stir (the amount of alcohol can be increased as appropriate).

Fourth, the combination cake

1. Cut the cardboard into the shape of a round cake, lightly spread butter and cream, spread the baked protein cake, and gently press it. In order to facilitate work, you can put the cardboard at the bottom of the upside-down cake tray first, and then put the protein cake.

2. Spread 1/4 butter and cream on the protein cake, smooth it with a square knife, then fold the second protein cake, and also spread 1/4 butter and cream.

After folding the third piece, spread the remaining butter and cream on the whole cake.

Verb (abbreviation of verb) decoration

1. Sprinkle icing on the cake surface with a small sieve to form a thick layer.

2. Chop the hazelnuts with the chef's knife and gently stick them on the edge of the cake by hand.

3. Arrange a string of hazelnuts on the cake with a knife and freeze tightly for at least 1 hour.

A cake mixed with dried fruit.

Ingredients: (1) low-gluten flour 100g, cream 120g (52) powdered sugar 100g, salt12 teaspoons (3) 2 eggs (4) 20g milk (5) candied fruit.

Exercise:

(1) Mix the materials (5) together for later use.

(2) Sieve the low-gluten flour, add cream and beat with an egg beater until the volume expands and the color turns white.

(3) Add the material (2) and mix thoroughly until there are no particles.

(4) Add eggs and stir well, then add milk and stir well.

(5) Finally, the materials prepared in the method (1) are added together and mixed evenly, and then put into an oven to bake at 170℃ for about 30 minutes.

Mushroom cake

Ingredients: sugar, egg white, cocoa powder, salad oil, butter.

Seasoning: sugar: protein = 2: 1, cake embryo: chocolate: butter = 4: 5: 1.

Exercise:

1 modulation protein Lentinus edodes: sugar: protein = 2: 1. While adding sugar, stir the egg whites until they are fine. Put mushrooms on a baking tray lined with white paper and sprinkled with a little flour with a toothless flower head of about 1cm, and sprinkle a little cocoa powder on the surface. Baking temperature 120℃ for about 40 minutes.

Preparation of chocolate cream: mix cocoa powder with salad oil and add butter (the thickness depends on the need).

3 use S.P sponge cake embryo, peel and cut into three layers, embed chocolate cream in the middle, scrape chocolate cream on the top and vertical sides, scrape a small circle of white oil in the middle, and decorate with mushrooms.

Glass cake

Materials:

Milk, egg yolk, sugar, corn starch, butter, agar and custard powder.

Seasoning:

Huang Qilin milk: yolk: sugar: corn starch: butter: agar: custard powder = 6: 3: 2: 1: 0.5: 0.04: 0.02.

Cake embryo: cream cream: transparent agar =2:5:3.

How to do it:

(1) Stir egg yolk with sugar, add corn starch and custard powder, stir well, and pour into hot milk and agar solution (water: agar = 5: 3: 0. 1). Heat it to a paste on the fire and use it while it is hot.

(2) Wash the cake embryo circle with the required size, enclose it with cellophane, embed a layer of S.P sponge cake embryo, pour in hot milk cream, and install a diamond net. Then, water: agar: sugar = 4: 0. 1: 1, boil the transparent liquid until it is slightly cool and pour it on the surface.

(3) demoulding after curing and decorating with fruits.

Black Forest Cake

Ingredients: whole egg 850g, sugar 540g, emulsifier 30g, fresh milk120g, low-gluten flour 294g, cocoa powder147g, liquid milk oil 80g, fresh animal oil 500g, black cherry in wine and cherry liqueur 50g.

working methods

1. Beat the egg whites together until 9 o'clock and distribute them. Hold them with your fingers until they become sharp and hard and don't drip.

2. After mixing the emulsifier and fresh milk, add the egg yolk and stir until it looks like foam, then add the protein into the fresh milk solution and stir evenly.

3. Mix and sieve the low-gluten flour and cocoa powder, add them into the evenly stirred egg paste, and stir them evenly by hand or scraper.

4. Add liquid milk oil and stir it evenly to form a batter, then pour it into a baking mold, bake at 170℃ and 180℃ for about 45 minutes, then cool down, bake at 170℃ for another 20 minutes, take it out and cool it, and demould it for later use.

5. Scrape the bitter-sweet chocolate brick into thin chocolate chips with a steel knife for later use.

6. Cut off the uneven part of the cooled cake surface, then cut it into three equal parts, add the same amount of water and cherry wine, carefully brush it on the surface with a small brush, and finally coat it with animal fresh cream.

7. Cut the wine-stained black cherry in half, spread it flat on the whipped cream, then cover it with a layer of chocolate cake, repeat the actions of buttering and spreading the cherry, and then cover it with a layer of chocolate cake. Finally, spread a thin layer of whipped cream evenly on the surface and sprinkle with chocolate chips.

Nagasaki wind honey cake in this field.

Ingredients: 8 medium-sized eggs (7 large ones), 300g sugar, 4 tablespoons honey, 50ml hot water (or warm milk).

Mix and dissolve the above seeds for later use.

Model high-gluten flour 200g baking paper (about 20 * 20cm) Rubber scraper bowl portable eggbeater is about 23cm in diameter.

The way of doing things

1. Beat the eggs and sugar at one time, beat with a hand-held egg beater at high speed for about 10 minute, and move evenly along the edge of the bowl until it bubbles.

2. Add the dissolved honey and stir for 1 ~ 2 minutes.

3. Replace the portable egg beater with medium-speed high-gluten flour, add it in 2-3 times and stir for 2-3 minutes. At this time, be careful not to blow out big bubbles or leave powder particles.

4. Stop the portable eggbeater, lift the batter with the top, and try to write a Japanese character (の). If you can see this word clearly, it means that the egg is bad. At this time, the test chamber is preheated to 170℃ ~ 180℃.

5. Put the batter into the model, and be careful not to touch it around. Use a rubber scraper, called bubble cutting, just like cutting batter vertically, and cut it several times. If bubbles appear, gently stroke them off. This process has to be repeated several times.

6. The model is placed on the ceiling of the test box, in the middle of the test box. Take it out after about 1, cut it out by the method of 5), and put it into the test box again, and repeat it for about three times. After that, take the test for 8 ~ 10 minutes until the surface is a little burnt.

7. At this time, move the ceiling to the lower section, and set the test chamber at 150℃ ~ 160℃ for about 60 minutes.

8. Take it out after the surface is equal to strong tea color.

9. Take away the newsprint model immediately, put it on the test network, and peel off the LV tin foil paper on the side.

1 Open the cellophane that can wrap the cake and turn the top of the cake down. The tin foil at the bottom is also completely peeled off when it is hot and wrapped in cellophane.

Matcha red bean cake roll

Ingredients: 50g low-gluten flour, 3g baking powder, 0.5 teaspoon of 65438+ matcha powder, 3 eggs, 50g sugar and 200g red bean paste.

The way of doing things

1. Sieve the low-gluten flour, matcha powder and baking powder for three times.

2. separate the eggs, separate the yolk from the egg white, put half a amount of sugar in the yolk, beat the eggs evenly and quickly beat them until they are sticky.

3. Add half a amount of sugar to the egg white several times and beat until it is hard and foaming (the front end can be lifted to leave a triangle).

4. Put 3) into 2), add the powder bit by bit, and be careful not to mix and foam.

5. Stick a piece of release paper on the test paper, pour in the batter, preheat the test box to 180℃, and take the test for about 10 minutes. Stick it with a toothpick. If the batter is not sticky, it means that you have passed the test. Then use the lower side of the test paper as the inner side, coat it with red bean paste and roll it up.

Pineapple tart

Ingredients: sugar, liquid glucose, protein, water, almond powder, butter.

Seasoning: almond sugar: granulated sugar: liquid glucose: protein: water: almond powder =1:0.15: 0.15: 0.3: 0.6.

How to do it:

Add liquid glucose and water to (1) sugar, heat to 1 18℃, add almond powder, quickly stir in protein, and knead into soft almond candy.

(2) The shape of the cake embryo is like a pineapple with a sponge cake.

(3) use butter to make pineapple yellow. The surface is irregularly inlaid with flower heads with about 0.4cm flower teeth, and the top is coated with chocolate butter. Almond candy is decorated with a little green pigment.

(4) Peel the cake embryo, cross-cut three layers, embed butter in the middle, and scrape the top surface and vertical edge with butter. Surrounded by a long strip made of almond balls, the flowers are clamped with flower tongs, and the pineapple is placed in the center and decorated with flowers.

Cake embryo: butter = 4: 6.

A light cheesecake

Formula (a): 4 eggs, sugar 120g, medium flour 120g, 40g cream and a little vanilla oil.

Formula (b): 340g milk, 500g cheese cream, and cream120g.

Formula (c) 7 egg yolks, lemon juice 15 ml, 240 g of milk, 60 g of low flour and 60 g of corn flour.

Formula (D): 7 portions of protein, 220g of sugar and a little tartar powder.

processor

1. Eggs+sugar → Beat → Add vanilla oil and low flour → Cut into sections and stir evenly.

2. Melt the cream in water, take a little batter and mix well.

3.(2) Add (1) and stir evenly (bright) → put in a baking tray → smooth.

4. Baking, preheating at 200/200℃, charging at 180/0℃ for about 10 minute.

5. Cut into oval shapes and spread on the bottom of the baking mold → sprinkle with raisins for later use.

Process (cheese body)

1. milk 1+ cream+cheese cream → heat to 60℃ in water → stir evenly. (Do not exceed 80℃, casein will denature)

2. Egg yolk+lemon juice+milk 2→ stir well. Mix and sieve the low flour and corn flour → add and stir evenly (no particles).

3.(2) Add (1) in stages and gently stir (thick, don't stir out too many bubbles).

4. Add cherry wine and mix well (keep warm) → filter.

5. Egg white+Tatar powder+sugar → wet foaming protein sugar (about 6~7 can be distributed, and the surface will burst if baked too much.

You can add sugar at the beginning, dissolve it slowly → foam quickly in a short time, and gradually make the bubbles thinner and softer)

6.(5) Add it into (4) several times and gently stir (don't mix too much air, just completely stir until the color is the same).

7. When the mold is 8 minutes full, put it into the water bath soup for baking (add cold water to the baking tray, height 1cm).

8. Baking, preheating at 200/200℃, charging at 200/0℃, color change temperature150150℃, * * about 60 minutes (or150150℃ about 90 minutes)

9. Take out the oven (the edge of the cake shrinks slightly and leaves the mold) → demould immediately.

(Rotate the baking mold to completely separate the cake body from the mold → Cover the mold with iron sheet → Turn it over → Gently pick up the baking mold, cover the cake box → Turn it over and take out the iron sheet)

10. Apply mirror glue to the surface.

Low fat coffee cream cake

Coffee sponge cake material: 4 eggs, 60g flour, 25g skim milk, 80g honey, 25g margarine and 3g instant coffee powder.

Coffee cream material: 20 grams of skim milk, 2 teaspoons of gelatin powder and 2 tablespoons of hot water, that is, instant coffee powder 15 grams, 80 grams of honey and 0/00 grams of cheese.

Coffee cream: Fish gelatin powder is dissolved in hot water, that is, coffee is dissolved in skim milk, other materials are added, mixed evenly, and whipped into cream.

Exercise:

Coffee sponge cake:

1, preheat the oven for 220 degrees;

2. Beat the eggs first, add honey and send them to spare;

3. Dissolve instant coffee in skim milk, sieve flour, stir well, mix with warm melted margarine, stir well, add egg paste, and then send it away;

4. Spread the butter paper on the baking tray first, then slowly pour the flour paste into the baking tray and bake in the preheated oven for 35-40 minutes.

Banana chocolate cake

2 bananas, 200g chocolate, butter 1 00g, 2 eggs, 60g sugar, 50g rum 1 spoon, 50g flour, baking powder1teaspoon and a proper amount of salt.

Exercise:

Spread a little butter and sprinkle a little flour on the square mold. Preheat the oven to 180℃.

Peel bananas and crush them with a spoon.

Chopped chocolate and butter, stirred in insulated water.

Stir eggs, salt and sugar evenly, then add them into (3) and stir evenly.

Add banana puree and rum into (4) and stir well. Pour in flour and baking powder. Beat with an eggbeater until it bubbles.

Pour into the mold, scrape the surface and bake for 30 minutes. Take out and cut into pieces.

Cheese cake

Ingredients: 540g of cream cheese, 0/20g of chestnut powder/kloc-,30g of tartar powder, 2 teaspoons of lemon juice, 5 egg whites, 6 egg yolks, 300g of sugar, 60g of flour, 360g of fresh milk and 0/50g of cream/kloc-.

Exercise:

1. Stew the cheese until it dissolves (you can add a little fresh milk to help it dissolve quickly), then pour in the egg yolk and mix well;

2. Mix the remaining fresh milk and cream together, then slowly pour into the cheese yolk and stir well;

3. Slowly sift the flour and chestnut powder into the cheese yolk, and finally add lemon juice;

4. Add the protein into another powder and stir until it bubbles, then slowly add sugar and continue stirring until the protein becomes hard;

5. Prepare a 7-inch basin, put a little oil on the bottom of the basin (it is easy to take out the cake after baking), and surround the edge of the plate with paper (the paper should also be coated with oil, preferably butter paper);

6. Pour all the mixture into the basin, put it into the oven that has been preheated for 15 minutes, and bake for 40 to 50 minutes.

Sugar-free cake

Ingredients: low-gluten flour 1000G, liquid maltitol 1000g, egg 1000g, aspartame 5g, pumpkin powder 100g, cake oil 40g, clear water 400g, and water 5g.

Operation process:

1. Beating: Put eggs, liquid maltitol, protein sugar and water into a beater, stir at medium speed, and then add cake oil. After the cake oil is dissolved, slightly add water to the paste, slowly add water several times, and stir at high speed to increase the volume of the egg liquid to 2 ~ 3 times.

2. Paste mixing: After the egg liquid is beaten, slow down the speed of the eggbeater, pour in flour and pumpkin powder and mix well to avoid too long time, so as not to make the egg paste stiff.

3. Mold filling: paste the eggs into the mold, and the filling modulus accounts for 2/3 of the mold volume.

4. Baking: put the baking tray in the oven and bake it at 220℃ with a primer. When the cake swells, put it on high fire 2 10℃, turn off the fire, and take it out when the surface is golden yellow.

5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.

6. demoulding: cooling and packaging after demoulding to obtain the finished product.

Salted cake

Ingredients: * 6 thin minced meat * 4 tablespoons red onion (sliced) * 5 eggs * 3/2 cups of low-gluten flour * 3/2 cups of fine sugar * 65438 cellophane +0 sheets.

Seasoning: * a little salt and monosodium glutamate * 1 tablespoon soy sauce.

Exercise:

1. Slice onion, stir-fry until golden brown, add minced meat and stir-fry, add seasoning and mix well to get stuffing.

2. Beat the eggs and sugar until they are milky white (about 20 minutes), then sift in the flour and stir well to form a batter.

3. Spread cellophane on the steamer, pour in half of the batter, steam for 8 minutes on medium heat, sprinkle with stuffing, pour in the remaining batter, and steam for 8 minutes. Try to poke it with a utensil before taking it out, and don't touch the raw materials when taking it out.

Kiwi cheese cake

Ingredients: 4 eggs, 60 grams of flour, 25 grams of degreasing, 80 grams of honey, 25 grams of margarine and a little Winnipeg sesame oil.

working methods

Preheat the oven to 220 degrees.

Beat the eggs and add honey to send them away.

Stir margarine with an egg beater at medium speed until soft, then add milk and sesame oil, and sift in flour and egg paste.

Put the batter into a baking tray covered with butter paper and bake for 40 minutes.

Honey cake

Ingredients: 320g whole egg, 250g fine sugar, 4g salt, 60g honey, 200g low-gluten flour, 6g milk powder and 54g water.

Exercise:

1. Prepare wooden frame (wrapping paper)

2. Sieve the flour for later use

3. Put the whole egg, sugar and salt into a jar and stir until it is wet and frothy (similar to sponge cake).

4. Add (honey+water) and stir well (note: honey should be stirred well)

5 Mix in (flour+milk powder)

6. Pour into the wooden frame for 7-8 minutes, and put 4 layers of white newspaper between the baking tray and the bottom of the wooden frame (to slow down the big bubbles generated by rapid heating).

7 Leave it outside 10 minutes before entering the oven, and gently stir the batter with a rubber scraper before entering the oven.

Bake in the oven 180℃/ 150℃, pull out the baking tray every 1.5 minutes, and gently stir the batter with a rubber scraper to help defoam. This action is repeated about 3 times. If this action is omitted, the cake can still be successful, but there are some big bubbles in the cake. )

After 4.5 minutes, adjust the oven to 200℃/200℃ and bake until the surface is light golden yellow, then cover the upper surface with another baking tray, and finally simmer the cake.

Pudding cake (one layer of pudding, one layer of cake)

Pudding part:

1) 60g of brown sugar, 60g of brown sugar, 200g of water, 300g of jelly powder 15g(2) milk, 30g of brown sugar and 2 whole eggs.

Length in the material (1), first take 50g of water and jelly powder, and stir until transparent. Pour brown sugar, brown sugar and the rest of the water into the pot and boil it into dark brown syrup. Then pour the jelly powder into the mold and stir it evenly. Pour it into the mold while it is hot, let it cool, and it will be jelly-like.

2. Heat the milk to about 60℃ and mix well with brown sugar. After the sugar is dissolved, let it cool, mix well with the eggs, filter it twice with a sieve and pour it into the concentrated caramel.

* Note: Don't pour the egg liquid before the caramel jelly is solidified, so as to avoid mixing the two.

Cake part:

(a) 2 egg yolks, 50g salad oil, 70g water,100g low-gluten flour and 1/4 teaspoons baking powder.

(b) 2 egg whites and100g fine sugar.

1. Mix and sieve the flour and baking powder in the material (a), then add the liquid material and mix well.

2. Beat the egg whites evenly, add the fine sugar twice, and continue to beat until upright. Pour L/2 egg white into the batter, stir well, then pour 1/2 egg white, stir well quickly, and pour into the baking mold.

3. Preheat the oven to 170℃, put the baking mold on a baking tray filled with water (water is about 1/3 of the height of the baking mold), bake for about 40 minutes, take it out, cool it, refrigerate it, and then demould it in reverse.

Liang Jingjing lemon cake

One and a half cups of flour, one cup of sugar, 1/2 cups of milk, 1/2 cups of butter, two eggs, 1/2 teaspoons of salt, one teaspoon of baking powder, and one lemon (lemon peel is crushed and lemon juice is reserved).

Exercise:

1. Crush butter, add milk, eggs and sugar, and stir well.

2. Add flour, baking powder, salt and lemon peel, mix well and put in a container.

3. The oven temperature is 220 degrees, and the baking time is about 15~20 minutes (sisters who don't have an oven can use a microwave oven, microwave at high temperature for 10 minutes, and then barbecue for 5- 10 minutes, although the effect is almost bad, it is just as delicious).

4. add a little sugar to lemon juice and melt it into sugar juice with small fire.

Just pour the lemon juice on the baked cake.

Sesame paste cake

Ingredients: 3 egg yolks, 200g butter, 0/20g sugar, 3/4 teaspoon baking powder, 4 egg whites, 0/80g flour, 40g black sesame powder.

Exercise:

Stir butter and 80 grams of sugar until milky white.

Add egg yolks (one by one), add sifted flour, sesame powder and baking powder and stir.

Beat the egg whites gently, then add 40 grams of sugar and beat until firm. Add 3.

Pour into a mold and bake a long cake with 180C and 15min (muffin) for 30min.

Unforgettable golden cake

Ingredients: 4 eggs, 200g sugar, flour 100g, corn flour 125g, baking powder 1 pouch, 250g jam (apricot), 3 oranges, 200g crystal sugar and butter 125g.

Making:

1. Mix and stir eggs and sugar until white foam appears;

2. Slice the orange;

3. Melt some butter in a hot pot;

4. Mix some flour, corn flour, baking powder, orange slices and melted butter, and cool;

5. Put the remaining butter and flour about 25cm into the baking tray, and then put the cooled noodles on it;

6. Bake on medium fire for about 40 minutes;

7. We can filter the impurities in the jam when baking the cake, leaving thick juice;

8. Add a tablespoon of sugar to the obtained juice, heat it for 5 minutes to completely melt it, and cool it;

9. After the cake is baked, take it out of the baking tray;

10. Cut the cake in half horizontally;

1 1. Add a layer of jam in the middle of the cake.

Banana cake

& lt material > 1. 90g of red dragon butter, 2 pieces. Sugar powder 100g, 3. Eggs 100g, 4. Low gluten flour 140g, 5. 7g baking powder, 6 pieces. Cream 20g, 7. 80g fresh banana (peeled).

& lt production process >

1. Beat butter and powdered sugar until slightly stirred.

2. Add all the eggs and mix well.

3. Finally, add low-gluten flour, baking powder, whipped cream and bananas and mix well.

4. The oven temperature is raised to 180℃ and lowered to 160℃, and it is baked for about 18 to 20 minutes.

Chocolate cake

Ingredients: sugar 150g, 2 eggs, flour 150g, cocoa powder 25g (about 3 tablespoons), cake baking powder 1 teaspoon, milk 100ml, dried tangerine peel 1, butter or vegetable butter/kloc-0.

Exercise:

1, break the eggs, add sugar and beat into foamed egg syrup.

2. Wipe the dried tangerine peel into thin pieces, mix with flour, cocoa powder and cake baking powder, add milk and cake paste and stir to form dough.

3. Cut the butter into small pieces, soften it and gently stir it into the mud.

4. Take a rectangular baking tray with a volume of about 1.5 liter, coat it with oil to prevent adhesion, and put it into the dough to flatten it.

5. Preheat the oven to 175℃ and bake in the oven for 60 minutes.

Fruit sandwich cake

Raw materials for cake blanks

Lemon sandwich cake

Sandwich filling material

Two eggs

3 tablespoons sugar

Starch 1.5 tbsp

300 ml of milk

1 tablespoon soft sugar

300 grams of fruit

Exercise:

1, the bottom of the cake is the same as the lemon sandwich cake.

2. Beat the eggs into powder, put them in a thick pot with sugar, starch and milk, heat them with mild fire, and keep stirring until they become thick sandwich sauce. Leave the fire and let it cool for use.

3. Peel and core the fruit and cut it into thin slices.

After the cake is baked, take it out to cool, cut it into two pieces from the horizontal piece in the middle, put a layer of sandwich sauce on the negative, and finally cover it with another cake. Sprinkle sugar on the surface of the cake before eating.

Ruby chocolate cake

Ingredients: 4 eggs, coarse sugar powder 150g, flour 100g, cocoa powder 50g, corn flour 100g, butter (for baking pan coating) and a spoonful of salt.

Ingredients: 200g raspberry (fresh or refrigerated),100g raspberry jam, 4 liters of whipped cream,100g rock sugar, 5% raspberry liqueur and 250g milk chocolate.

Making:

1. Put the eggs, salt and sugar into an egg beater and stir until white foam appears;

2. Put100g of flour, 50g of cocoa powder and100g of corn flour into a sieve for sieving;

3. Stir the eggs quickly to get something very sticky;

4. In a larger baking tray, spread butter and pour the mixed dope into the baking tray;

5. A little cooler;

6. Cut into several round cakes;

7. Sprinkle a few drops of raspberry liqueur on it;

8. Mix whipped cream with sugar;

9. Put 8 round cakes into a plate and coat them with raspberry jam;

10. You can add different shapes of butter to the jam according to your own preferences;

1 1. Cover with a layer of cake and golden jam;

12. put it in the refrigerator and cool it for several hours;

13. Cut the chocolate into pieces;

14. Sprinkle chocolate chips on the top solidified whipped cream;

45. Finally, put the raspberry where there is no cream.

Strawberry Mu Si cake

12 people's materials:

(a) 1 tbsp rubber powder, (b) 1 tbsp rubber powder and 2 tbsp water.

2/3 normal water, 2 teaspoons sugar, 1 teaspoon lemon juice, 1/4 normal water, 1 tablespoon sugar, 1 20g strawberry, 8 strawberries (sliced) and1regular cream.

Exercise:

The materials of 1.(a) and (b) shall be mixed separately for later use.

2. Boil 1/2 in normal water, and add the material (a) until it is completely dissolved (do not boil).

3. Turn off the fire, add 2 teaspoons of sugar and lemon juice, mix well, pour into a bowl-shaped mold with a diameter of 18 cm, and cool and solidify.

4. Boil 1/4 boiling water, add material (b) to dissolve, turn off the fire and add 1 tablespoon sugar.

5. Dissolve 120g strawberry under pressure, beat whipped cream until it bubbles, add the materials prepared in the method (4) and stir evenly.

6. After the material of method (3) is completely cured, spread strawberry slices and pour the material of method (5) until it is completely cooled and cured.