Medieval Europeans believed that birthdays were the day when the soul was most easily invaded by demons, so on birthdays, relatives and friends would gather around to give blessings and cakes to bring good luck to drive away demons. So every birthday cake has a certain meaning, and the same is true for wedding ceremonies, and eating a delicious cake in daily life can make people’s mood change from cloudy to sunny. So what are the ways to make cakes? Let’s take a look at how to make a cake.
Main ingredients: low-gluten flour (120G), white sugar (170G), eggs (6), salad oil (65G), whipped cream (500G), food coloring (6 colors), milk (65G).
1. Prepare the materials, and then prepare the mold. Generally, there are not many non-professional cake molds of the same type, so you have to make the mold yourself. Use the cake mold as a reference, and make one with tin foil Make 6 tin foil molds, trim the edges and set aside.
2. Separate the egg whites and yolks, and put the separated egg whites and egg yolks into separate egg beaters.
3. Add 30 grams of white sugar to the egg yolks and beat with a hand mixer until the sugar dissolves.
4. Add salad oil and milk, and continue to stir into oil and water.
5. Sift in the low-gluten flour and mix well to make a yolk paste for later use.
6. Add a few drops of lemon juice to the egg white basin (no need to add), add 90 grams of white sugar in 3 batches, (you can add while beating) beat with an electric egg beater until stiff foaming, Lifting the whisk has firm corners.
7. Use a spatula to scoop a spoonful of the beaten meringue into the egg yolk paste bowl, and stir from the bottom up to mix evenly.
8. Pour all the egg yolk batter into the meringue and continue to mix evenly, the cake batter is ready, and then color.
9. Divide the cake batter into different bowls, add food coloring, and mix well (you can bake a few at a time, adjust a few colors first, and put the other cake batter in the refrigerator).
10. Pour the color-adjusted cake batter into the prepared tin foil mold, put it in the baking pan and put it in the oven, the middle layer, 140 degrees, bake for 14 minutes, and make other colors according to the same method.
11. After baking, tear off the tin foil and buckle it upside down on the baking net to dissipate heat.
12. Add 500 grams of animal cream and 50 grams of white sugar, and beat with an electric egg beater across ice water to form a creamy texture.
13. Scoop out a bit of the whipped cream and mix it with food coloring and put it in a piping bag for later use. The color is the same as the color of the cake slices.
14. Rest the pieces of cake that have cooled thoroughly to remove any irregularities, and then stack them one by one, adding cream in the middle.
15. Spread the cream in the middle, and then spread the cake, just like other cream cakes, spread it on the top to make a rainbow.
16. Cut out the big hole of mung bean in the piping bag (if you can’t grasp it, you can cut a little and squeeze it out to see if the size is not enough), and then squeeze it according to the color to become a beautiful rainbow.
Main ingredients: low-gluten flour, eggs, powdered sugar, butter, milk, whipped cream, mango, caster sugar
Practice
1. Beat the eggs , Add icing sugar and mix well, do not beat, add milk and mix well into a thin batter.
2. Melt the butter into a liquid state, pour it into the batter, mix well, sieve the batter, and place it in the refrigerator for half an hour.
3. Coat a pan with a thin layer of oil, heat it, scoop a spoonful of batter (about 70 ml) and fry it to solidify, do not turn it over.
4. Fry the batter like this, about 12 pieces, and let it cool down for later use.
5. Take a clean container, pour in cream and sugar, and beat.
6. Wash the mango and take the meat.
7. Put the uncooked side up, spread the whipped cream, and make two layers at a time. From the third layer to the sixth layer, spread the cream on each layer, and then spread the mango meat. , spread the cream again, and then spread the next layer of crust.
8. When making the last layer, first wrap the pancake around the cake body, then spread the cream and cover the last piece of pancake.
Ingredients: chocolate, cream, dark cherries, cherry brandy, eggs
Ingredients: 3 slices of chiffon cake, 400 grams of cream, 120 grams of dark chocolate, 200 cherries gram
Accessories: 45 grams of rum, 70 grams of sugar, 10 grams of white chocolate, 10 grams of powdered sugar
Method:
1. Oven 180 degrees Preheat. Line the cake molds with oven paper, no need to grease the edges of the molds.
2. Separate the egg whites from the yolks, and place the egg whites in the refrigerator to cool.
3. Whisk egg yolks, water and sugar together.
4. Mix the flour, baking powder, low-gluten flour and cocoa powder, sieve and pour in, and stir to form a uniform batter. Add ground almonds, cherry juice, and kirsch, and stir again to combine.
5. Add a small amount of salt to the egg whites and beat with a mixer until stiff peaks (the egg liquid will not fall out when the container is turned over).
6. Slowly mix the beaten egg whites with the batter and stir gently, taking care not to over-mix to ensure sufficient air bubbles in the mixture.
7. Pour the mixture into the mold and bake in the oven at 150-170 degrees for 50 to 60 minutes. (The baking temperature and time here are for reference only, and the specific temperature and time need to be adjusted according to the characteristics of the actual oven used).
Ingredients: 100 grams of eggs, 100 grams of caster sugar, 100 grams of low-gluten flour, a little oil, surface decoration, white sesame
Oven temperature: 180 degrees, upper and lower fire, middle layer, About 20 minutes
Preparation
1. Preheat the oven together with the six-joint cake mold in advance.
2. Sift the low-gluten flour.
3. Bring the eggs back to room temperature in advance.
Baking tools: six-connected cake mold, egg beater, egg beater, scraper, baking net
Practice
1. Pour eggs into oil-free and oil-free eggs In a container of water, pour in the caster sugar and stir with a whisk.
2. Stir until the egg mixture is thick and there are no large air bubbles on the surface.
3. Then pour in the sifted low-gluten flour and mix well with a spatula.
4. Grease the preheated mold, pour the cake batter into the mold, and sprinkle sesame seeds on the surface.
5. Preheat the oven at 180 degrees, put it on the middle layer, put the baking tray on the grill and bake it for about 20 minutes to color, then take it out and demold it.
Ingredients:
Cake base: 750 grams of rich and strong powder, 2 kg of fresh eggs, 900 grams of sugar, 150 grams of corn flour
Water and oil pastry: 700 grams of rich and strong powder, 350 grams of lard, 150 grams of fresh eggs, 800 grams of creamed sugar, and appropriate amount of vanillin
Method:
1. Flatten the pie crust with a rolling pin and place on a greased baking sheet. Napoleon cake.
2. After rubbing the surface of the pie crust with a fork, put it in the refrigerator to rest for about 1 hour.
3. Beat egg yolks and caster sugar (50g) with a whisk until light yellow.
4. Add melted unsalted butter, milk, vanilla extract and mix well, then add sifted low-gluten flour and baking powder and mix well.
5. After the egg whites are frothy, add in caster sugar (60g) and continue to beat until dry and foamy, then add in egg yolk and mix well.
6. Take a clean baking pan and line it with baking paper, pour in the material and smooth it with a soft spatula.
7. Put it in the oven at 180/150℃, bake for about 20-25 minutes, take it out and let it cool down, it is the cake body.
8. Bake the puff pastry in a preheated 200/200℃ oven for about 50 minutes.
9. When the pie crust is brown, take it out and let it cool, then cut it into long strips.
10. First spread the whipped cream evenly on the cake body, and then put it in the pie crust.
11. After the cake and the water puff pastry are made, first remove the backing paper from a plate of cake, apply a layer of cream jelly sugar, then cover the water puff pastry, and coat with cream jelly sugar, Press another plate of cake cover on the surface, then coat with cream jelly sugar, cut it into a Japanese shape with a knife, rub the water puff pastry and sprinkle it in the middle of both ends of each cake, leaving some empty space for jelly sugar. to make.
Ingredients: about 250 grams of strawberries, 2 eggs, 100 grams of milk, appropriate amount of vanilla powder, 75 grams of low-gluten flour, 30 grams of powdered sugar, 75 grams of fresh cream, salt A little, 60 grams of white sugar
Method:
1. Wash the strawberries, remove the stems, use a paper towel to absorb the water, and cut in half.
2. Take a clean bowl, add eggs and sugar, and beat well.
3. Then add the flour (slowly and gradually), salt, milk, fresh cream and vanilla, and mix carefully to form a batter.
4. Brush a thin layer of cream on the baking tray, spread the strawberries on the baking tray, pour the batter on the strawberries, and sprinkle with 1/2 powdered sugar.
5. Put it in a preheated 180C oven and bake for about 30-40 minutes until the surface is golden brown.
6. After cooling, remove from the baking pan, slice and sprinkle with the remaining powdered sugar to complete.
How to make matcha cake
Ingredients: 150g cream cheese, 100g butter, 150g milk, 6g matcha powder, 20g corn flour, 15g low flour, 40g egg yolk (about 2), 35g caster sugar, 120 egg white (about 3), 70g caster sugar
Method:
1. Mix 150g cream cheese, 100g butter, Melt 150g of milk over water and stir well.
2. Materials: 6g matcha powder, 20g corn flour, 15g low flour flour, sieve and stir in cheese paste, then add egg yolk and 35g caster sugar.
3. Beat egg whites with sugar until foamy, and mix in cheese batter one by one.
4. Pour the batter into the model, preheat the oven to 150 degrees, bake in hot water for 30 minutes, turn off the heat and continue to bake for 30 minutes.
