With gold kiwi fruit and green kiwi fruit as the main ingredients, three kinds of lover cakes have three feelings respectively. The surface of the "true love" cake is covered with green kiwi fruit, small tomatoes, yellow peaches, coconuts and mangoes. Cake makers say that these fruits are rich in dietary fiber, which can enhance digestion and play a certain role in slimming women. If it is for her who does word work or often operates the computer, "love" is the most appropriate. Yellow and green kiwifruit make people full of vitality. Apples and tomatoes are rich in organic acids, which can promote the better absorption of vitamin C in fruits. I hope her skin is like jelly. Love is a romantic picture of "taking you to see a meteor shower". In addition to kiwi fruit, there are different colors of raw materials such as medlar, almond, chocolate and silver beads, which have a hint of marriage proposal.
Engagement, immersed in the golden dream of "holding your hand and growing old with your son", is an important moment for lovers to move towards another stage of their lives. Of course, the wedding cake used at the wedding banquet should not be sloppy. "Jin Meng" is full of mangoes loved by ladies inside and outside, and the shape of "Love in Flowers" is as beautiful as a bride's bouquet. In the cakes of "Love Life" and "It's all because of you", a couple in Chinese and western dresses danced among fresh fruits ... from Chinese and western traditional styles to fairy tales, they made waves with all kinds of fruits, cream and chocolate.
Pay attention to eating 1. Milk cake must be eaten on the same day, and it won't taste so good the next day. 2. Milk cake is light in taste, low in fat and high in nutrition, and gradually becomes the new favorite of West Point market, but it has a short shelf life and is not easy to preserve. 3. If diabetics must eat, they must choose cakes with sugar substitutes and eat them in small quantities. Raw materials.
Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which can be replaced by gluten and starch for vegetarians), cake emulsifier and shortening (usually butter or margarine, and cakes with low fat content will be replaced by concentrated juice). Gel powder, liquid (milk, water or fruit juice), essence and starter (such as yeast or baking powder).
In the process of making, three chopsticks are going to beat the egg white a few times, and big bubbles will appear. At this time, the ingredients will be put. In order to highlight the sweetness, add a little salt and a spoonful of sugar to continue beating. When it is a little thick, add another spoonful of sugar. If you continue to type for about 15 minutes, it will become creamy and the chopsticks will not fall off. This process is more critical. Continue to beat 15 minutes, and put two spoonfuls in the egg yolk. Stir well and pour in half of the cream protein. Note: stir fry up and down, that is, stir fry from the bottom rather than in circles. After stirring well, pour in the other half of cream egg white and stir up and down. Press the cooking button of the rice cooker to preheat 1 min, and then take it out. When the pot is a little hot, pour a little oil and wipe it evenly in the pot to prevent it from sticking. Pour in the stirred things, then drop the pot a few times to shake out the bubbles. Press the cooking key for about 2 minutes, and it will automatically jump to the heat preservation file. At this point, cover the vent with a towel, stuffy for 20 minutes, and then press the cooking button. In 20 minutes, it will be fine. After the lid is opened, the pan will be oiled and come out as soon as it falls. The bottom of the cake is dark, soft and delicious. The cake is ready.
Nutritional analysis cake is mainly composed of flour, eggs and cream. It contains carbohydrates, protein, fat, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium and selenium. It is very convenient to eat and is one of the most commonly eaten cakes.
Simple method of making family cake
Material 1. Low gluten flour: 120g 2. Sugar: 45g 3. Tatar powder: 2g 4. Boda powder: 2g 5. Cooking oil: 75ml 6 .. Fresh milk: 90ml 7 .. Four eggs.
working methods
1. First, add 2g potato powder to the flour and mix well. 2. Stir the oil and milk into a milkshake. 3. Pour the flour mixed with Potala powder into the oil-milk mixture and slowly stir evenly. Don't use too much force to avoid gluten in the flour, and mix well. 4. Separate the egg white from the yolk. 5. Add half the sugar to the egg yolk and stir well, then pour it into the batter just now. At this time, you can vigorously stir the egg whites. 6. Beat the egg whites until they are thick. Add Tatar powder (not necessary) and the remaining half of the sugar (if you beat the sugar manually, you should beat it three times) until the dough looks like a chicken tail. Sending protein is the most critical process. 7. Put one third of the egg whites into the batter and stir clockwise. 8. Pour the stirred batter into the remaining two-thirds of the egg white and stir it up and down, not too long or too long. 9. Pour the cake paste into the mold and gently shake off the bubbles. Before that, preheat the oven. Heat it up and down for 6 minutes, then add tin foil to prevent the cake surface from burning, then turn off the heat 15 minutes, and then turn it on 15 minutes.
Eight major styles of play
1. Chicken-raising type-that is, egg-splitting type, in which the egg white beaten with sugar is mixed with another liquid and powder such as egg yolk. 2. Sponge bomb-that is, whole egg bomb, the egg white, egg yolk and sugar are stirred together until they are thick and milky, and the milk foam is stirred for about 2 seconds and then dripped, and then other liquid materials are added and mixed with the powder. 3. French sponge method-egg separation method, egg white is beaten with 1/2 sugar, egg yolk is beaten with 1/2 sugar until milky white, and then other powders and liquid materials are added to mix. 4. Angel cake method-add tartar powder to egg white, foam it, then add 1/2 sugar several times, and stir until it is wet and foamed (stir it after drying). Add 1/2 sugar to the flour, sieve, then add it and stir until it is absorbed. 5. Sugar-oil mixing method-beat the oil until soft, then add sugar or powdered sugar and stir until soft and fluffy, then add eggs and mix well, and finally add powdered materials and mix well. For example: biscuits and cream cakes. 6. Flour-oil mixing method-after the oil is softened, beat it with flour until fluffy, then add sugar, add eggs and stir until smooth, which is suitable for the formula with oil content above 60%. For example: fruitcake. 7. Wet foaming-After the protein or whipped cream is foamed, add sugar and stir until it becomes textured, white and smooth. When it is hooked, it is elastic and upright, but the end is slightly bent. 8. Dry foaming-After the protein or whipped cream is foamed, add sugar and stir until the granules are obvious and white and smooth, and the hooks are elastic and the tail is straight.
Cake baking
1. Baking temperature is also the key to making cakes. The oven must be preheated before baking. In addition, the thickness of the cake blank will also require the baking temperature and time. If the cake blank is thick and large, the baking temperature should be reduced and the time should be extended accordingly; If the cake blank is thin and small, the baking temperature should be increased correspondingly and the baking time should be shortened relatively. Generally speaking, the ignition temperature of thick billet is 180℃ and 150℃. The furnace temperature of thin slab should be ignition 200℃, ignition 170℃ and baking for 35 ~ 45 minutes. 2. Whether the cake is mature or not can be tested by gently pressing the surface with your fingers. If there are fingerprints on the surface or you feel soft floating inside, it is immature; If it feels elastic, it is ripe. Take the cake out of the baking tray immediately after baking, otherwise it will shrink.
DIY cake method
(1) Preparation materials: 600g of egg cake powder, 90cc of milk, 3 egg beaters (or electric mixers), several containers of milk marlene (or cream) (preferably with handles and sharp mouths, as shown in Figure 2), and a small brush (for oiling and cleaning the disk surface).
(2) cake machine chooses a mini Kawaii Niuai cake machine cake. Making steps: Step 1. Add 600g of egg cake powder into the container (it can be made for about four times, equivalent to the amount of 28 egg cakes). Step two. Then beat in three eggs. Step three. Add 90c.c milk. (At this time, you can add food according to your personal preference, such as raisins, red beans, fruit granules, etc. ). the fourth step. After the materials are ready, stir them evenly with an egg beater (or electric mixer), and you can start preparing to make omelets. Step five. Turn the thermostat to the "high" position and connect the plug to the power outlet. At this time, the power light will light up. After waiting for 3~5 minutes, the heating lamp will light up, indicating that the surface temperature of the inner plate has reached the temperature that can start baking. Step six. Open the top cover. In order to prevent the baking tray from sticking to the baked omelet, first coat a thin layer of milk marin on each model hole of the upper and lower baking trays. Step seven. Next, pour in the prepared ingredients (because the egg powder will expand when baking, and it can be poured when it is about eight minutes full), and then cover it. Please add materials carefully and slowly to avoid dripping around or overflowing. Step eight. Turn the thermostat to the "middle" position and align it with the arrow. It can also be adjusted to "high" (crisp) or "low" (soft) according to personal taste. Step nine. Cover and let stand for about 5 minutes. Step 10. During this period, the green light will turn on and off alternately. Step 1 1. Open the lid and the hot omelet will be baked!
Note: Only blunt plastic or wooden utensils can be used to hold cakes, not sharp or metal utensils, so as not to damage the non-stick surface. Cake powder can be bought in food (or West Point) stores, major supermarkets and some supermarkets. You can also make your own cake powder according to your personal preference. Reference materials include: low-gluten flour, cereal flour, baking powder, milk powder and spices.
Classified cakes can be divided into three categories from a professional point of view.
1- batter is made of oil, sugar and flour. By stirring the oil and sugar, add enough air to make the cake swell. For example: marble cake, fruitcake, muffin, etc. Making key: 1), butter and cream are put into a clean basin, and the grease is softened with electric egg beater. 2) adding sugar until the color turns white or pale white; Remember to scrape the bottom and edge of the basin at any time. 3) Add the whole egg into the oil sugar several times and stir evenly. Stir well before adding the egg mixture every time. 4) Slowly add milk (or fresh milk) and slowly beat the sugar granules to melt. 5) Add the sieved flour and stir well. 6) Oiling the mold, adding raw materials and baking.
2- Foam cake (foam type) takes eggs, sugar and flour as the main raw materials, and mixes the eggs and sugar with sufficient air to make the cake swell and soften. For example: sponge cake, honey cake, angel cake, etc. Making key: 1), first put the eggs in water and heat them, then add sugar. Remember to keep stirring with the eggbeater, or the bottom will be cooked; The temperature should not exceed 42℃, otherwise it will become scrambled eggs. 2) (There is no water in eggs and sugar) Beat with an egg beater until it is thick and the color turns white. 3) Sieve the low-gluten flour, add it and stir it evenly. 4) After all the materials are stirred evenly, finally, some materials that can enhance fragrance are added. 5) When making angel cakes, beat them with egg whites only. Beat the egg whites into wet foam. Just don't hit them too much. If the egg white is dry foamed, it is not easy to stir when mixed with dry powder. Moreover, if it is dried and foamed, it will not continue to expand during the baking process, which will make the baked cake taste dry and have greater toughness.
3- chiffon type: mix batter and foam to change the texture and particles of foam, and the taste is moist and soft. Generally, birthday cakes, Swiss rolls, Boston pie cake layers and decorative cakes are all made of Qifeng cakes. Production key: 1), in a pot, add sugar to the egg yolk first until it is thick. 2) Add milk, salad oil and vanilla extract and mix well. 3) In another clean basin, beat the egg white until it bubbles, then add sugar to the egg white for 2-3 times, and continue beating until it is wet and close to dry foaming. 4) Add 1/3 egg white to the egg yolk and stir well. 5) Sift 1/3 low-gluten flour into the egg yolk and mix well. 6) Add 1/3 egg white and mix well, then sieve and add 1/3 flour and mix well. 7) Finally, add all the remaining egg whites and low-gluten flour, mix them evenly and then enter the mold. 8) Because the batter of Qifeng cake is relatively thin, I hope it can expand upward along the baking mold when baking, so the mold is not oiled. Otherwise, if there is a layer of oil between the cake and the mold, the cake will not expand upward, not only the volume will be small, but also the internal address will become dense and not thick.
(Excerpted from: Boston Cake Health Network)
References: 1 Discussion and development of angel cake making method 2 Protecting small life and creating big future 3 Study on making angel cake with bean dregs instead of flour.