How to make a cake oven at home?

How to make cakes in the oven at home?

The cake is soft and sweet, suitable for family daily consumption. It can also be used as a cake embryo to decorate the cake.

Protein couldn't send it away for the following reasons.

1 Eggs are not fresh

Eggs that are not taken out of the refrigerator should generally not be too hot or too hot to lose. You can put a pot of water with ice cubes under the pot to help send it away.

I feel at ease when I make it myself, and I won't add any chemical additives and pigments. Besides, cream is also animal cream, not margarine. The amount of sugar can be controlled by yourself, not too greasy or too sweet.

Usually 8 inches is enough. Just cut the cake into two layers in the middle, and then add the fruit and cream. Personally, I like bananas. Bananas are more delicious. Just put all kinds of fruits on it.

material

Eggs, 5 fresh milk, 250ml (the actual consumption of a small carton is 1.20ml, which is basically half a small carton of milk), salad oil, and 30g of sugar, with no specific restrictions. Lemon, 65,438+0, or white vinegar, 2 drops of low-gluten flour, 200g baking powder, 3g (optional) (light cream-needed for cake decoration), 8-inch baking tray with movable bottom, aluminum foil paper and ice cubes.

working methods

1 separate the egg yolk from the egg white (it is best to leave the eggs taken out of the refrigerator for 10 minute, so that the egg white and the egg yolk can be easily separated and foamed).

2 Put the egg white into a large stainless steel basin, beat it into fish's eye bubbles with an egg beater, add 1/3 sugar, that is, 20g, and continue beating (put a big bowl outside the egg white basin, add ice cubes, add water to make it into ice water, and the egg liquid will pass through the ice water, otherwise it will not be easy to beat if the temperature is too high).

Beat until the protein is thick and has coarse bubbles, then add 1/3 sugar to continue beating.

When the protein becomes thicker and thicker, add the remaining sugar and continue stirring. Adding two drops of white vinegar or lemon juice can well neutralize the alkalinity of protein, so that the cake will not have fishy smell.

5. When beating, lift the eggbeater with the long arc inverted triangle, which is the degree of wet foaming, and then continue beating until the eggbeater is lifted with the short inverted triangle, which has reached the stage of dry foaming. Put the beaten egg whites in the refrigerator for use.

6 Add a little sugar to the egg yolk and mix well. There is no need to send it. If you send it, the cake will have too many holes and not be exquisite enough. Pour in the milk, then add the salad oil, and stir slowly with an egg beater until the yolk is mixed with the oil and milk evenly. Then add the sieved flour and baking powder, and sieve a small amount of flour (see the picture of the sieve basket) and baking powder in turn. Stir well with a spatula, don't beat with an egg beater, or it will harden.

Remarks: It is very important to sieve the flour, so that there is air between the flour, and the baked snacks will be softer and impurities can be screened out. If you pour flour directly, it will become hard and stiff (that is, stick together to make bread, the batter of the cake is thin, there is no gluten, and the baked cake is soft).

7 Take out the egg white, add 1/3 egg white paste into the egg yolk batter, turn it up and down without stirring, and add the remaining egg white paste into the egg yolk batter in turn.

8 Pour the cake paste into the cake mold with movable bottom, which is convenient for demoulding. Then smooth it with a spatula and shake the cake mold on the table a few times.

9 65 minutes, the middle layer burns at 230 degrees, and it is preheated in the fifth minute. Add the cake blank, bake for 10 minutes, and then bake at 150 degrees for 50 minutes. At this time, it is ripe. When removing aluminum foil, be careful and use tools to remove it, otherwise the hot air will easily burn your hands.

(power 1800 W)- The temperature and time I provided are for reference only. Adjust the time and temperature according to your oven. Observe when baking for the first time. If the upper temperature is too high, the cake will crack easily. I'm afraid to paste aluminum foil and bake it twice to find out the temperature and time suitable for my oven. )

10 will continue to bake for about 5 minutes. You can't leave at this time. As long as you see the surface turning a little yellow.

1 1 Take it out immediately after baking, and it will be automatically demoulded when it is poured on the cooling rack. You can also draw cakes around the baking tray with a knife, which makes demoulding easier (you can buy a plastic bag demoulding knife, as shown in the figure).

12 Cut it into equal triangular pieces with a bread knife and share it with your family.

13 If you make a decorative cake, you should use sugar and whipped cream to make cream foam.

skill

Send protein to. ......

How to make cakes in a small oven at home?

Ingredients: 80g flour, chocolate or orange juice (according to personal taste), 4 eggs, 100g sugar, a little butter (or cooking oil), 1.0ml boiled water (milk) and a little salt.

-oven 180 preheating

-Four eggs. Add 80 grams of sugar to the egg yolk and beat the egg yolk into foam with an egg beater.

-Add 80g flour,100ml water and chocolate powder (less water if orange juice is added) and mix well.

-Pour the evenly stirred batter into the mold, and pay attention to spread a layer of butter (edible oil) in the mold to prevent sticking.

-Beat the egg whites until they are foamed (using an egg beater), add a little salt (stabilizing effect) and continue beating, then add 20 grams of white sugar and stir well until it looks like whipped cream.

-Pour the protein foam into the mold and mix well. Be careful not to stir it in a rotating way. Gently turn it up and down, stir it evenly and bake it in the oven for 30 minutes immediately. Don't turn on the oven in the middle.

What's the best oven for making cakes at home?

It is best to choose the hot air circulation system for the oven, because the heating performance of the domestic oven itself is not as good as that of the professional oven, so it can make the heating more uniform with the hot air circulation system, and it is best to control the temperature separately from the upper and lower baking. The temperature of some ovens can only be adjusted by baking up and down, which is not easy to control and is not conducive to the production of products. If you want to bake bread, you need an oven with low temperature control function, so you can ferment at low temperature, but it doesn't matter if you bake cookies. A 30-liter oven is enough. Generally, the ovens sold in electrical appliance city are not professional ovens. The effect of baking cakes and cookies is not very good, but the chicken wings and legs are ok. Prices vary according to performance, function and size.

How to make cakes in a small oven at home?

material

40 grams of honey, 2 eggs, 35 grams of sugar (according to your own taste), about 90 grams of flour, and appropriate amount of butter.

working methods

1. Mix honey and sugar together.

2. Put the eggs in it and send them together.

3. Add flour and mix together with a rubber knife. Stir into a zigzag shape, or stir fry. Don't stir in circles, or the eggs will be wasted.

4. Add butter and mix well.

5. When you are ready, pour it into the paper cup.

6. Finally, bake in the oven at 200 degrees 10 for a few minutes.

I want to make my own cakes and scones at home. Why is the oven suitable for home use?

Bake cakes and cookies, the normal oven is about 400, a single box, but it is not suitable for baking big cakes, and small ones are fine.

How to make a cake at home, the material is simple, use the oven.

material

4 eggs

50 grams of low-gluten flour

50 grams of milk

40 grams of corn oil

40 grams of fine sugar

Two drops of white vinegar

Refined salt 1g

The practice of melting cotton cakes in the mouth

Separate the yolk and protein of three eggs, and mix the yolk with 1 whole egg.

Beat into egg yolk liquid.

Add milk and mix well with chopsticks.

Pour the corn oil into the pot, heat it until it is slightly boiling, that is, when lines appear, immediately add the sieved low-gluten flour, remove from the heat, quickly stir it into hot dough, then continue to stir it until it is smooth, and let it cool for later use. (Note: Corn oil can be boiled until it is slightly boiling. If the oil is boiled for too long or too hot, it will paste when adding low flour. Because the flour is still warm, it is easy to cook the eggs when adding them, which leads to all the operations failing. )

After the scalded dough is slightly cool, add salt, pour the egg yolk liquid several times, and stir evenly with a scraper. Pay attention to mixing evenly before pouring each time, and stir it into a flowable thin paste yolk batter with an egg beater.

Add 2 drops of white vinegar to the egg white and stir with electric egg beater at low speed until it looks like a fish eye.

Add 1/3 fine sugar to egg white.

Beat until the bubbles in the protein paste become thinner, and then add the remaining 2/3 fine sugar to the protein.

Send it to wet foaming (the egg white is upright but the tip is slightly drooping when the eggbeater is lifted), and it is not necessary to dry it, otherwise it will be difficult to stir with the egg yolk liquid.

Put 1/3 beaten egg whites into the yolk batter.

Stir evenly with a scraper from bottom to top, and be careful not to stir in circles, otherwise it will easily lead to defoaming of the beaten protein.

Pour the egg yolk paste back into the egg white paste and stir it evenly in the same way until the egg white and egg yolk paste are fully mixed into a cake paste.

Pour the prepared cake paste into the mold covered with oil paper and shake it a few times to shake off the big bubbles. Put the mold on a baking tray filled with hot water, put it in an oven preheated to 170℃, bake the lower layer for 10 min, then switch to 150℃ and continue baking for 40 min. After baking, insert the toothpick into the cake and take it out. There is no residue on it, which means the cake is ripe. Immediately after being taken out of the oven, it is inverted on the baking net, cooled, demoulded and cut into pieces for tasting.

skill

1. Corn oil can be replaced by other tasteless vegetable oil or butter.

2. White vinegar can be replaced by lemon juice. If you are sensitive to the taste of eggs, you can add a few drops of vanilla extract.

3. If you use a movable bottom mold, wrap it in tin foil at the bottom of the mold.

4. Add the heated water in the baking tray at one time. Don't open the oven door during cake baking, the cake will shrink when it is cold.

How to make cakes at home? I don't have an oven at home

Just use a rice cooker.

1. preparation materials: egg white protein is placed in two oil-free and anhydrous containers respectively. (I used six eggs) A little flour and a box of milk.

2. Put some sugar in the egg white. (I put four spoonfuls here)

Beat the egg whites into cream (I beat them with chopsticks for about fifteen minutes. ) issued.

4. Put some sugar in the egg yolk. (I put four spoonfuls)

5. Pour in the milk and mix well.

6. Add flour in batches. It is easy to stir. Stir into a batter with good consistency and no particles.

7. Pour the beaten egg whites into the batter twice, and stir evenly when pouring (be sure to stir up and down, don't circle).

8. Stir the batter

9. Spread oil evenly in the rice cooker, pour in the stirred batter, and shake it a few times by hand to shake out the bubbles in the pot. Press the cooking key, jump to the heat preservation for 20 minutes and then press the cooking key. Keep this temperature for about twenty minutes.

But in the end, I suggest you buy a Kerong oven. It's cheap and cost-effective. My family often uses it to make yogurt, cakes, biscuits and roasted wings.

There is only a small oven at home. What materials do you need to make a cake?

Your oven is not suitable for baking. There is no temperature regulation. My family has the same oven, only roasted sweet potatoes and corn.

If you really want to make it, I suggest you make egg tarts or cupcakes and buy some small molds, about the size of six egg tarts.

Eggs with low flour, low oil and low sugar can be made into recipes. There are many Baidu searches.

Silica gel suggests that the temperature below 230 degrees should be no problem.

How to make a cake? Do it at home without an oven.

Lazy microwave cake

1. Break two eggs and mix well.

2. Pour two packages of cake powder into the stirred egg liquid and stir well.

3. Pour the melon seeds into it and stir well.

4. Pour the stirred cake liquid into the cooking box (no shelf is required).

5. Cover the cooking box and put it in the microwave oven for six minutes.

6. Take out the lid, let it cool, and then take it out.

Banana cupcakes

Preheat the oven to 2 10 degrees.

Raw materials:

1. Fine sugar120g, butter130g.

Two, two eggs.

Three. Salt 1g, low-gluten flour 120g, self-raising flour 80g.

Four. 50 ml milk

Five, banana 1 root (ground into banana puree), banana extract 1 drop.

Making:

1, beat the first ingredient (oil and sugar) until creamy and white.

2. Add the second ingredient (eggs) until the eggs and sugar oil are blended together.

3. Add the third raw material (flour and salt) and mix well.

4. Add raw material 4- milk and stir well.

5. Add bananas and banana essence and stir well.

Ma Fen mold is padded with small paper cups (for example, a cake of the size in my picture can be made into 12 pieces), and then the batter is squeezed into it with a flower squeezing bag (the flower squeezing bag is squeezed directly without a flower squeezing nozzle). You can also scoop it into the mold with a small spoon without squeezing the flower bag.

As for the batter tip after extrusion, don't worry. After baking, it will naturally flatten out. What's more, this is a lazy version, and it's not so troublesome to smooth it!

Bake in the oven 15 minutes. After cooling, you can sprinkle some icing on the surface for decoration.

Take it out of the mold and put it on the grill to cool. I'm not lying to you. Even if it is not smoothed, the top layer of the cake is just as smooth and beautiful.

Description: 1, this recipe is the basic cupcake-butter cake if bananas are removed.

2, this formula is a typical western version, heavy oil, heavy sugar, so you can reduce the amount of sugar and oil according to your own taste.

3. Add banana essence to increase the fragrance of bananas. Because even if the banana I used in the picture is not ripe enough, the taste is still not rich enough. It is best to use bananas whose skins have begun to turn black, which will have the fragrance of bananas. Banana essence and vanilla essence belong to the same kind of additives and have a strong banana flavor. If not, you can not add it or add a drop of vanilla extract instead.

This kind of cake doesn't have high requirements for sending, except that the first step is to beat the oil and sugar into milky white, and the second step is to beat the eggs and mix them with oil and sugar. The remaining steps are to pat gently and stir evenly. The operation requirements are not very high. Easy to succeed.

What size oven do you use to make cakes at home?

The average 19 liter is basically enough. Of course, if it can be bigger, I personally use 34 liters to bake 10 inch cake blanks. It is better to buy a electric egg beater, such as Qihe. Usually tens of dollars, a little better 100 yuan. It's much more convenient with this. The second is to buy some molds or something as needed.