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The method of making cake by novice in the oven, making cake in the oven _ how to make the cake _ methods and steps of making cake

1. For beginners making cakes, instead of making complicated whipped cream, mix eggs, flour, milk, sugar and flour together to make cake batter. Cake flour is made of low gluten flour instead of medium gluten or high gluten flour. A novice cake is made by brushing a layer of pot noodles with vegetable oil and then putting it into the oven. Don't take out the freshly baked cake immediately. Wait a minute before opening the oven door.

2. First put 4 eggs in the bowl. Pour in 50 grams of sugar. Then use an egg beater to beat the eggs until the eggs are sticky. Pour in 150 grams of low gluten flour. Mix the low-gluten flour and egg liquid well. Pour the cake liquid into the baking pan and put a layer of grease paper on the baking pan to facilitate demoulding. Bake at 200 degrees in the oven for 45 minutes. Finally, take out the cake.

3. Main ingredients: 120 grams of low-gluten flour and 80 grams of fine sugar. Accessories: 4 eggs, 30 grams of corn oil. Step 1: prepare all the materials you need first. Step 2: put the whole egg into a deep plate and beat at a low speed until bubbly. Step 3: add fine granulated sugar to disturb the high speed. Step 4: beat until the egg beater is lifted, the egg paste will not fall for a long time. (it takes 15-20 minutes) step 5: then pour in the corn oil.

4. Bake butter and cream and set aside. Add powdered sugar to the egg and beat it with an egg beater to make a bubble. If the temperature of the egg is too cold, warm water of 40 degrees can be used to heat it. It is easier to make a soft, elastic and delicious cake. Add the sifted low-gluten powder to the egg powder in step 2. Pour the melted milk and cream into the 3 ingredients and stir quickly.

5. Put it in a preheated oven, medium, 20 minutes. Make mayonnaise when baking cakes. Sift the low-gluten flour and powdered sugar into 3 raw egg yolks. Mix well with chopsticks. Pour in milk and vanilla and beat well. Heat over low heat until thick. Leave the fire to cool immediately. Wash the cherries clean. The pieces of baked cake are immediately turned upside down and torn off the grease paper to cool. Turn it over and cut it into pieces of the same size, random size. I cut 8 pieces.

Step / method knead all the ingredients (except butter) into dough. I use a toaster and noodle program. 15 minutes later, add butter, knead the dough to the fascia and then ferment. Ferment to 2. When 5 times the size, divide it into 6 portions and knead it round and relax for 15 minutes. Knead the dough into long strips, weave it into an 8-shaped pattern, put it into a baking pan and ferment to 2 times the size. Brush the bread with a layer of egg and sprinkle with black sesame seeds.

The usual home practice of oven cake

Step 2: beat the whole egg into a thick bubble at a low speed and then put in white sugar to beat it at a high speed. Step 3: beat until the egg paste is not easy to drip, then add corn oil and beat for another 10 seconds. Step 4: sift in the low powder and mix well. Step 5: pour the batter into an oiled baking pan and shake a few times to create large bubbles. Step 6: put it in the middle of the oven, heat it up and down, turn on the convection fan, bake at 170 degrees, bake for 20 minutes, color the cake and cover it with tin foil.

Remove the frozen egg whites and whisk them to the wet state (i.e. large hook state), then put 1p3 egg whites into the egg yolk paste. Mix well, then pour in the remaining protein and stir until there are no particles. Spread oil paper in the mold, and then pour the cake paste from a higher place into the mold to ensure that the cake paste surface is uniform and free of air bubbles.

Put it in the oven 180 degrees for 20 minutes and you can get out of the oven! The home-made oven cake consists of 6 eggs, 80 low-gluten flour, 50 grams of butter or edible oil, 50 grams of fine sugar, 10 grams of sugar, 50 grams of milk or coconut milk, and 2 drops of lemon.

Prepare in advance 1) spread the baking sheet with butter, spread with butter paper, then spread butter and sprinkle with flour, and pour out the excess flour. Reverse the round cake tray and buckle it on the baking sheet and draw a circle along the edge of the cake plate with your fingers. 2) put the hazelnut into the oven and bake for 12 minutes and 15 minutes. Peel the nuts and keep 1 stick 3 for decoration. Mix 1x2 portions of granulated sugar with the remaining hazelnut nuts and put them into the food processor.

Pour the right amount of corn oil into the baking pan, spread the corn oil on the surface of the baking pan (to prevent the cake from sticking to the plate), then slowly pour the stirred cake paste into the baking pan, then shake the pan on the table a few times to remove the bubbles from the cake paste. As shown in the picture: oven preheating: set the temperature to 180 degrees, heating the upper and lower layers for 5 minutes.

The family practice of oven cake is as follows: heat the butter or replace it with the same amount of corn oil. Beat the eggs with an egg beater to the foaming state. If the eggs are just taken out of the refrigerator, the temperature will be relatively low. Warm water can be used to heat the cake. This will improve the elasticity of the cake and make it taste better. Always pay attention to the changes in the egg liquid when you beat the eggs, and add other ingredients before the bubbles disappear and make them quickly.

The method and recipe of baking cake

1. Add sugar, cake powder and milk to the egg yolk and stir well. Add beaten egg whites to the stirred egg yolks and stir well. Get ready for the cake (tools are scarce at home, and I used egg tart mold this time). Pour a small amount of peanut oil into each mold to prevent the cake from sticking to the wall. Pour the stirred cake paste into the mold and place it neatly on the baking pan.

2. The methods and recipes for baking cake are as follows: main ingredients: 4 eggs, 80 grams of flour and 60 milliliters of milk. Excipients: 80 grams of sugar, 3 grams of yeast powder. Prepare the ingredients. The yolk is separated from the egg liquid. Mix 40 grams of sugar, milk and 1 tablespoon of cooking oil into the egg yolk. Sift in the mixture of flour and yeast powder and stir well. Stir until there are no particles. Beat the egg until there are bubbles and add sugar to continue beating (sugar is added twice).

Step 10: squeeze into the cake mold. Step 11: put it into an oven preheated to 180 degrees, bake the middle layer up and down for 15 minutes, and color the surface. Step 12: the finished product is shown below.

4, the main ingredients of the cake formula: three eggs, 90 grams of low-gluten flour, 9 grams of vegetable oil ingredients: 60 grams of sugar cake step raw materials spare. Beat the whole egg into an oil-free container and pour in the sugar. Beat in warm water with an egg beater. At first, the color of the egg was relatively yellow. Beat until the color is white, the foam is delicate, and there are no big bubbles. Sift in the low-gluten flour.

5, bake cake step 1 bake cake to illustrate the practice of egg yolk separation, egg white basin to ensure that there is no oil and no water, it is best to use stainless steel basin step 2 baking cake flour need to sift step 3 with egg beater to beat the egg whites into fisheye bubbles, add 1x3 fine granulated sugar, continue to beat until the egg whites begin to thicken, showing a thicker foam, and then add 1bank 3 sugar.

6. The cake is made as follows: 5 eggs, 80 grams of low-gluten flour, 40 milliliters of pure milk, 40-50 grams of sugar, 2 drops of lemon juice and oil 40ml. Step 1 prepare all the necessary ingredients step 2 five eggs, egg whites and yolks are separated and packed into two containers. Step 3 add milk to this bowl of egg yolk. Please see the list for the quantity. Step 4 Tips, add flour and filter with a sieve.

The common practice of baking cakes is the oven.

The upper and lower temperature of the oven is 110 degrees for 30 minutes. Main ingredients: 100 grams of low-gluten flour and 4 eggs. Accessories: 25g corn oil, 80g pure milk, 40g sugar, a few drops of vinegar or lemon juice. The usual practice of baking cakes separates egg whites from yolks. Separate egg whites and yolks. Add 30 grams of sugar to the egg white. Whisk the egg whites with sugar until they can solidify.

Beat the eggs, add the sugar and stir well until the sugar is completely dissolved. Sift in the flour step by step and gently stir until there are no particles. According to personal taste, appropriate amount of milk or vegetable oil can be added to increase the wettability and taste of the cake. Pour the mixed cake batter into a prepared baking pan or mold. Preheat the Galanz oven to the specified temperature, the general baking temperature of the cake is between 160 and 180 degrees Celsius.

Ingredients: 4 eggs (about 60 grams), 130 grams of cake powder, 35 grams of baking oil, 70 grams of fine sugar, right amount of sliced almonds (or melon seeds, chopped peanuts, pumpkin seeds). Tools: electric egg beater, egg basin, screen, electronic scale, square or round 12-link mold, silicone scraper, oven. Prepare the necessary ingredients and utensils, and you can start making.

Bake for 55 minutes at 150 degrees up and down in the middle and lower part of the oven. Ingredients: egg yolk paste: 90 grams of milk, 90 grams of egg yolk, 50 grams of corn oil, 100 grams of low-gluten flour excipients: egg whites: 190 grams of egg whites, 80 grams of fine sugar, 1 grams of salt ready cake materials, milk and corn oil into a clean container, stir well with egg puff until no obvious oil floating on the surface, let both fully emulsify. Then sift in the low gluten flour.

Step 1: prepare all the materials you need first. Step 2: put the whole egg into a deep plate and beat at a low speed until bubbly. Step 3: add fine granulated sugar to disturb the high speed. Step 4: beat until the egg beater is lifted, the egg paste will not fall for a long time. (it takes 15-20 minutes) step 5: then pour in the corn oil. Step 6: mix the cake paste and corn oil well. Step 7: then sift in the low-gluten flour three times.

First of all, prepare the following ingredients: 5 eggs (white skin), 1 small bowl of low-gluten flour, 5 ml olive oil, 6 tablespoons of cotton sugar and half a lemon. The first step is to separate the yolks and whites of the five eggs, as shown in the following picture. The second step is to add sugar twice, three tablespoons each time, and stir, as shown in the following picture. The third step is to stir the egg whites until there is a white foam, as shown in the following image.

The practice of oven cake

Egg whites: put 5 egg whites in a slightly larger egg beater and beat with an electric beater until foamy. Add 1 beat 3 fine granulated sugar (50 grams of granulated sugar) to the egg whites, turn to medium speed and beat to fine foam, then add 1 big 3 fine granulated sugar, turn to high speed and continue to beat until you can show lines.

Cover the cake with kitchen paper towels (ordinary paper towels can also be clean). Spray some water on the tissue. You don't need to put too much cake into the original box. Put it in the refrigerator and refrigerate. Method 2: put the cake in a sealed container and add a piece of fresh bread to the sealed container. When the bread is hard, change a fresh piece in time, so that the cake can be kept fresh for a long time. Wrap it in plastic wrap and put it in the refrigerator.

The steps of making cake in a small oven are as follows: raw materials: main ingredients: 85 grams of low-gluten flour, 60 grams of sugar, 4 eggs, 60 grams of pure milk. Accessories: 50 grams of corn oil, 2 drops of lemon juice or white vinegar. Step 1: prepare all the ingredients and separate the eggs with two clean egg basins without water and oil. Step 2: pour milk and corn oil into the yolk and mix well with a manual egg beater.