15 Best Quick Easy Cheesecake Recipes - Strawberry Mix Recipes
1. Cream Cake Cake
Ingredients
First, the cake embryo
milk 27g
Oil 27g
salt 0.5g
Sugar powder 20g
Egg yolk 3
low powder 78g
Good chocolate sauce 30g
3 proteins
the amount of lemon juice
sugar 40g
Three, wiping cream
Light cream 500g
Mascapine Cheese 120g
White sugar 30g (like sweet can add some sugar)
Four, creamy cream face
Geely tablets 5g
light cream 100g
sugar 5g
Appropriate amount of food color
Method
First, the cake of the embryo cream cuddle cake cake practice
steps 1
1. A material with egg whipping evenly. Cream Cake Chess Cake Practices
Step 2
2. Add B material to stir, add C material with a single pumping using the painting "Z" or "a" word to stir the dry powder state, for the rubber scraper to no granules to the surface of the cake cake cake
3. The batter is divided into two copies, one for the original batter, one of which joined the D material stir for the chocolate batter. Cream Cream Chess Cake Practice
Step 4
4. The oven is preheated to 160 ° C / 150 ° C.
5.E material to send, sugar added three times, the first sugar is the protein out of the fish eye bubble state, the second sugar is the protein volume becomes larger, the bubble becomes smaller state, the third sugar is the protein bubbles become delicate state, The protein hit the hard soft state (big cocktail). (According to their usual fight Chiffon cake method to play) Cream Cake Chess cake practice
steps 6
6. The protein is roughly divided into two copies, one by two into the original batter in the mix evenly, into the six-inch cake mold; another two times to join the chocolate batter in the mix evenly, into the six-inch cake mold in.
(Sub-protein recommended to see the video, there are tips Oh) cream chedded cake cake cake practice
steps 7
7. Put the two batter into the baking pan, shake a few times, into the oven, bake 25 to 30 minutes.
8. Baked, shock plate, upside down, put cool spare. Cream Cake Chess Cake Practices
Step 9
Second, the cake split:
The cake is stripped, and each taste is cut in two pieces, each about 1.5 cm thick, cut with steel cutting (steel cut the size of the lower diameter of the nozzle in order of 9.5cm, 9cm, 5.5cm, 4.8cm) look at the details Figure, between each ring to leave the gap between the cream paste. (Recommended to watch the video oh) Cream Cream Chess Cake practice
steps 10
Three, wiping cream
1, put all the above materials together to hit into the hair into the state. Cream Cake Chess Cake Practices
Step 12
2, the different colors of the embryo as shown on the turntable. Cream Cake Chess Cake Practices
Step 13
3, in the middle of the embryo gap cream, the surface coated with a layer of cream. Cream Cake Chess Cake Practice
Step 14
4, and then by color wrong points put on the cake embryo, the middle gap filled with cream, repeat this action twice until the four embryos finished. Cream Cake Chess Cake Practices
Step 15
5, the cake will be wiped into a straight embryo, in the spatula knife tip squeeze a little pigment. Cream Cake Chess Cake Practices
Step 16
6, with a scraper to wipe the pigment with the length of the cake is almost the same, in the wipe the cream on a few laps to form a gradient of cream cream cakes cake cake cake practice
steps 17
Four, creamy cream face
1. A cold blister soft.
2. B will be heated to the saccharification of water, the temperature of about 40 ?, add soft soft giltidine stir, add food color stir, if the bubble to filter.
3. Rim temperature of about 25 ?, cake temperature of about 5 ?, began to face, as shown. Cream Cake Chess Cake Practices
Step 18
4. can be decorated with the end of the decoration (no limit to the decoration, free to play) (you can shower any color you like ~ ~) cream cream chess cake cake practice
2. Light cheese cake
Ingredients
Cream Cheese 125g
Milk 50g
3 eggs
Low powder 20g
Starch 10g
Fine sugar 50g
Butter 30g
Salt a handful of
Light cheese cake (combined with a number of master's prescription) approach
Prepare all the ingredients of the light cheese cake (combined with the master of the recipe)
steps 1
Separation of egg yolk protein, to be placed in a clean basin, the cream cheese, butter, milk into the egg pot, water heating, stirring to the delicate state of thick light cheese cake (combined with a number of master's prescription) The practice
step 2
The fire to a small fire, graded into the egg yolk, fast mixing evenly (must be fast, or cooked, and), this step can drop a few drops of lemon juice milk cheese cake (combined with a number of master's prescription) Practice
step 3
Sieve low powder and corn starch, fast mixing evenly (cover the wet cloth spare)
Protein added salt and fine sugar, with electric whisk low-speed start to play, slowly accelerated to send to the wet foam (winter can play for about 4 minutes, if too much will lead to cracking) light cheese cake (combined with a number of Master of the prescription) approach
steps 5
Take 1/3 protein into the cheese pots, mix well, then the cheese paste into the protein pot, cut evenly, this time to preheat the oven to 140 degrees
In the 6-inch cake mold cast a layer of butter, I use the live mold, so the bottom also wrapped a layer of tin foil, the cake paste into the mold, light knock a few times to eliminate the big bubble light cheese cake (combined A number of master of the prescription) approach
steps 7
The bottom of the oven into the baking pan, the water will be heated before the water into the baking pan, the bottom of the oven put the oven, the top layer of the grill, the mold put on the grill, start baking, 140 degrees 90 minutes, bake Baked for 30 minutes have to start to pay attention to the color situation, the color is good and timely cover tin foil Oh ~ light cheese cake (combined with a number of master's prescription) practice
steps 8
Hot and cold to eat is two different flavors, but are delicious ~ ~ ~ light cheese cake (combined with a number of master's prescription) practice
steps 9
Open to eat ~ ~ ~ ~ knife to heat and then look at it will look good brown cheesecake cake (combined with a number of master's prescription) approach
Tips
Protein can not pass too much and can cause cracking
If it is a live mold, the best barbecue every grill, if it is solid bottom mold, then put the pan directly, the baking pan down the second baking on it
3 . Yogurt small cake
Today, the basic formula is to do a simple yogurt small cake, taste between the light cheese cake and chiffon cake between the use of yogurt instead of cheese lower calories, taste more refreshing, and more than the general Qi Feng cake more soft and moist. Because the batter water content is relatively large, the baked cake after cooling will be slightly retracted a little, I have tried to try to add some decoration in the cake, increase the value of points. But try to try or feel that this simple look is very good, a look to know the taste is soft and delicious.
Ingredients
4 eggs
Yogurt 175g
Low gluten flour 60g
Sugar 70g
Butter 50g
Yogurt little cake practice
Oven preheat to 150 degrees yogurt small cake practice
steps 1
Separation of egg yolk egg yogurt small cake practice
steps 2
After the egg yolk break up, pour the yogurt into the yogurt little cake
Half of the low-gluten flour sifted into the egg yolk; stir evenly and then sifted into the other half of the flour, gently stir to the batter no granule yogurt small cake practice
steps 3
Butter to melt, pour into the batter in the mix of yogurt small cake practice
steps 4
Send egg white, when the egg white bubble, pour 1/3 of the practice of small sugar yogurt small cake
steps 5
After the foam becomes delicate, then pour 1/3 of the fine sugar yogurt small cake practice
steps 6
Continue to send and add the remaining fine sugar until the egg white dry foaming yogurt small cake practice
steps 7
Dig a spoon to send a good egg white to join the batter, pour evenly; and then back to the remaining egg white, continue to mix yogurt small cake practice
steps 8
Batter and mix well, into the paper mold, and gently knock out the big bubble yogurt small cake practice
steps 9
Put in a preheated oven and bake for about 25 minutes to yogurt small cake practice
Tips
1. I use the sugar-free yogurt, sugar with yogurt, then please reduce the amount of sugar in half
2. Mix the egg yolk batter can be gently when the circle or the shape of the shape of mixing, not too hard or too fast to prevent the flour from the tendons
3. cake in the oven will be the first Peng hair and then a little retraction, and then color, see the retraction that cake completely cooked Oh
Chiffon cake recipe large delivery ---- 6 inch, 8 inch, 10 inch, 12 inch any of your election
8.6 Overall rating 4393 people have done this dish collection
Xiaoting love baking the kitchen Xiaoting love baking
Qi wind is not "mad"
I am not a master, I always hope that we learn the method, rather than that, I used to do the prescription will not fail, the following I used the common Chiffon cake embryo once issued, hoping to help you.
This formula I said before, not to say that this prescription is the best to eat, but relatively speaking, this prescription is more suitable for cake embryo. Because the load is better, cake dense.
4. 8 inch Qi Feng cake
Ingredients
8 inch Qi Feng cake material as follows (6 inch material halved) I can operate: sandwich cream 180 grams, 50 grams of wiping cream
Egg yolk paste: egg yolk 5
30 grams of fine sugar
80 grams of corn oil
Milk 80 grams
Low gluten flour 120 grams
Vanilla extract two or three drops
Protein paste: 5 protein
70 grams of fine sugar (not hi sweet can be reduced to 50 grams)
A few drops of lemon juice
Baking temperature: for reference only 150 degrees 50 minutes
10 inch chiffon cake embryo material as follows I can operate: 250 grams of sandwich cream, cream cream 350-400 grams
Egg yolk paste: 8 egg yolk
10 grams of fine sugar
Corn oil 120 grams
Milk 120 grams
Low gluten flour 180 grams
Vanilla essence three or four drops
Protein paste: 8 protein
110 grams of fine sugar (not like sweet can be reduced to 90 grams)
A few drops of lemon juice
Baking temperature: for reference only 150 degrees 55-60 minutes
12 inch chiffon cake embryo material as follows I can operate: sandwich 350 grams of cream, wiping cream 400-450 grams
Egg yolk paste: 10 egg yolk
80 grams of fine sugar
Corn oil 160 grams
Milk 160 grams
Vanilla fine
Low gluten flour 240 grams
Protein Paste: 10 Protein
100 grams of fine sugar (not like sweet can be reduced to 120 grams)
Lemon juice a little
Baking temperature: for reference only 150 degrees 60-65 minutes
Chiffon cake recipe large delivery ---- 6 inch, 8 inch, 10 inch, 12 inch any of your choice of practice
1, prepare the material. Flour needs to be sifted, protein egg yolk separation, Sheng protein basin to ensure that no oil and water, the best use of stainless steel basin.
2, with the whisk to the protein hit the fish eyes when the bubble, add 1/3 of the fine sugar, continue to stir the protein began to become thick, was thick foam, then add 1/3 sugar. And then continue to whipping, to the protein is thicker, the surface appears when the lines, add the remaining 1/3 sugar. (If you add too much sugar, will prevent the protein blistering, so when playing the protein, the general habit of using the way of adding sugar.
3, and then continue to play for a while, when raised whisk, the protein can pull out the corner of the bend when that has reached the degree of wet foam. If it is to do Qi Feng cake roll, the protein sent to this extent on it. But if the production of conventional Chiffon cake, you still need to continue whipping.
When the whisk is raised, the protein can pull out a short and straight sharp corners, indicating that the state of the dry foam, you can stop whipping. Hit dry foam, do not continue to whipping, and if the whipping over, the protein began to be massive, will cause Qi wind production failure. Put the good protein into the refrigerator, began to make egg yolk paste.
4, the egg yolk added to the formula in the fine sugar, with the whisk gently break up. Do not send egg yolk.
5, followed by adding corn oil and milk, stir evenly. And then add the sifted flour, with a rubber scraper gently pour evenly. Do not over-mix, so as not to flour from the tendons (flour if the tendons, may make the taste of the cake tough, affecting the taste of the cake soft).
6, Sheng 1/3 protein to egg yolk paste. Use a rubber scraper gently pour evenly (from the bottom up to mix, do not circle the mixing, so as to avoid protein defoaming). After pouring evenly, the egg yolk paste all poured into the basin of Sheng protein, with the same way to mix even until the protein and egg yolk paste full mix.
7, will be mixed with a good cake paste into the mold, smooth, hand mold live on the table with two shocks, the big bubbles out of the internal shock. Into the preheated oven, 150 degrees about 1 hour can be (try to extend the size of the time) will rebound, or with bamboo sticks into the test, do not bring out the cake paste is baked. The Bake the cake out of the oven and immediately buckle it on the cooling rack until it cools down. Then, stripping, dicing to enjoy (direct eating has been very tasty). Can also be used to make a variety of Biaohua cake.
For more details and buy information, please pay attention to my public number "billion special good", I will put some private recipes and everyone in the public to share.
Thank you for your attention ~ Chifeng cake recipe large delivery ---- 6 inch, 8 inch, 10 inch, 12 inch any of your practice steps 9
Tips
1, as a person, I have also walked into the misunderstanding, that is, the protein is not in place to play, will fail, then hard to play, playing very hard, the results of large flowering, it has been unable to control Qi wind cracking, you can start from here.
2, egg yolk paste pimple, do not stir from the pimple, stirring carefully and from the tendons, so we can use the sieve method, do not choose special screen, you will feel this is a very difficult thing.
3, Qi wind can be low temperature baking, according to their own oven to adjust the time and temperature, try not to open the oven several times to view, bake a summary of the reasons, not cooked with moisture, the next time to extend the time, Only with the cover of tin paper to achieve the purpose of not over color.
4, on the stripping, the general time I was completely cool, the cake body is better off the mold release, hand stripping the most praise, cake cake is relatively small, if not hand stripping can also use three stainless steel stripping Knife (SN4774), very easy to use, turn around to come out.
5.Chiffon cake 8-inch
Ingredients
Eggs (with about 50 grams of shell with 5, 65 grams or so with 4) 4
Milk or water 40ml
Corn oil (tasteless oil) 40ml
Low gluten flour 70 grams
White sugar (egg yolk paste) 20 grams
5 grams of fine white sugar (protein)
Lemon juice (protein used to fishy) 4 to 5 drops
Chiffon cake 8-inch super detailed version (updated) practice
For a lot of friends, I am here to do a summary solution. If the question in the later message has been here, please do not answer one by one. Every message reply is a mobile phone code word, please understand. Please refer to Article 25 to Article 30 for additional questions. You want to ask will have.
If you still do not have the answer to your question, please leave a message, I saw the first time will be a serious reply. Help you very happy, if you can not help you really sorry. After all, I am also amateur. The The
Prepare a clean pot, put 40ml of milk and 20 grams of fine white sugar poured into the basin, whipped to the sugar to melt the egg, if the milk is too cold can not melt, you can put a hot water basin and the like, in short, let It melts it! Chiffon cake 8-inch super detailed version (updated) practice
steps 2
The corn oil into the milk at once, the beginning of the oil floating in the above, do not worry, hit it with the whisk hit it! Chiffon cake 8-inch super detailed version (updated) practice
steps 3
Whirlpool whipped the fastest, hit the milk emulsion, the state is not see the oil star, milk and oil into one, whisk across the lines, into the figure on this look, about 5 minutes, a little thick! This is a little trick for the taste of the cake. Chiffon cake 8-inch super detailed version (updated) practice
steps 4
Separation of egg yolk and protein, take a clean oil-free small bowl and pots, where the protein put the pot must be no oil. In the small bowl to separate the egg yolk (with a small bowl reasons in the back of the tips) to separate a put the egg yolk in the first 3 pots, the protein fell in the empty pot, followed by the separation of four eggs, the protein on the refrigerator Freezer. Refrigeration room is put the fruit and vegetable eggs that layer, do not put frozen Oh. The Chiffon cake 8-inch super detailed version (updated) practice
steps 5
4 egg yolk all and milk paste whipped evenly, fully emulsified completely. Chiffon cake 8-inch super detailed version (updated) practice
steps 6
The low-gluten flour with fine screen three times to screen the egg yolk, each sieve must use the whisk or scraper to mix or mix well until no dry powder. Flour must be given a fraction, to the appropriate consistency should not put. Do not have all finished. Do not squeeze the circle to avoid flour flourishing, the cake is not delicious. Three times the screen even after mixing, into the state on the map, thick, with a whisk or scraper to provoke a part of the vague, uninterrupted down, leaving the vague will not soon disappear. Chiffon cake 8-inch super detailed version (updated) practice
steps 7
In the scraper on the remaining paste into the inverted triangle look, the state of egg yolk paste attention to see pictures, delicate and shiny. On the side of the spare, novice, then covered with a plastic wrap or other cover, because the time is long egg white paste will dry. Chiffon cake 8-inch super detailed version (updated) practice
steps 8
If you are a friendly friend, you can now preheat the oven and preheat the oven. Novice now do not have to preheat the oven for the time being. Remove the protein from the refrigerator freezer and start playing the protein. Whisk to no water without oil, with a file to fight the fish into the fish eye bubble. Add 4 to 5 drops of lemon juice, mainly to fishy and stable protein, and then put one-third of the protein with white sugar. Sent with a file. Chiffon cake 8-inch super detailed version (updated) practice
steps 9
Hit the protein significantly increased, the bubble becomes smaller, plus one third of the protein with white sugar. With a file to play even after the mid-range file (my highest 5 files, with 3 files) to continue to send. Chiffon cake 8-inch super detailed version (updated) practice
steps 10
Hit the protein appears obvious lines, playing when the whisk a little resistance to lift the whisk, playing the egg on the egg showed a small hook when the time is unsuccessful. Add the rest of the protein with fine white sugar, go to a file to send. Chiffon cake 8-inch super detailed version (updated) practice
steps 11
This time to use a file to play, because they will never hit, the lines become deeper, more resistance. Chiffon cake 8-inch super detailed version (updated) practice
steps 12
Lift the egg head, the above protein cream becomes straight without bending the way, but not particularly short, and now the protein is 9 points wet foam. Playing the egg pot is also a sharp tip of the sharp, skilled children can now mix protein egg yolk, and unskilled with a file to play a few seconds. Mainly afraid of mixed when the way unskilled defoaming. But never played, and played no shiny piece of a piece. It can not be used. Chiffon cake 8-inch super detailed version (updated) practice
steps 13
There are two sharp corners that do not bend, and the buckets will not flow. The novice can now preheat the oven. Up and down the fire, if the roasting at 140 ?, transferred to 150 ? preheating oven, because the oven door when the temperature will be warm, preheated into the cake and then quickly transferred to 140 ?. The so-called preheat is the oven's heating tube is not more and more red, began to gradually return to normal color. About five to ten minutes. Chiffon cake 8-inch super detailed version (updated) practice
steps 14
Take one-third of the protein cream to the egg yolk paste basin, the use of mixing or mixing mix of uniform way, in short, do not circle a direction, or defoaming will lead to cake into a cake. The Chiffon cake 8-inch super detailed version (updated) practice
steps 15
Mixed to almost do not see the protein, (in fact, there is no point, because the rest of the large forces and also mixed), and then mixed into the protein and protein mixture of egg yolk, mixed again, pay attention to practices. Facts have proved that enough to play the protein cream is still not easy to defoaming. More people can be tossing. If it is easy to defoam, because it is not enough to pass Chiffon cake 8-inch super detailed version (updated) practice
steps 16
Manipulation problem ~ the simplest is the way when cooking, right hand scraper in the pot 4 o'clock direction into the pelvic floor, shovel up the cream cover in the upper, left hand pot, and then repeat this step. Until the lower layer of protein cream are turned over with egg yolk paste mixed evenly.
The second method is to mix and match, the right hand in the basin above the pot to write below the pot, that is, vertical painting together. Left hand in one direction to rotate the basin, I usually turn counterclockwise. The right hand at the same time and the beginning of the same painting 1. Turn a picture 1, until you can not see the white protein cream.
I often combine the two, the first mix, generally do not see the white protein cream on the use of mixing, mixing more evenly. As long as the way, the cake on the success of the half. Chiffon cake 8-inch super detailed version (updated) practice
steps 17
Mixed with a good state is like this, mix up feel light a little bit of elastic, fluffy and thick. (See the blackboard to see Figure) Scraper to stir up a part of the batter, even uninterrupted down, leaving the batter will not soon disappear. If the mixture of protein cream and egg yolk paste when the speed is fast, or you mix a good cake paste may have defoaming become more dilute, this Qi wind is not long. Chiffon cake 8-inch super detailed version (updated) practice
steps 18
Paste the cooked cake into the 8-inch live mold, the anode mold is best, do not put oil in the mold or shop oil paper, because it will hinder the cake grow taller. When you go to a little bit of time to mention a little height. Almost a dozen centimeters, slowly poured into. All poured into the mold after about 10 centimeters on the table to vibrate a few, flat cake paste, mainly to vibrate big bubbles, you can see a big bubble out, vibration of the baked cake organization delicate no big hole. You can also use the scraper leveling, not very flat it does not matter, when the baking will slowly flat.
Look at the cake can see the thick paste, if very thin is the previous steps are wrong. Chiffon cake 8-inch super detailed version (updated) practice
steps 19
Placed in the middle of the oven roasted open and open the fire began to bake. My oven a total of four, on the penultimate layer, cake mold put up about the middle of the oven position. I am Dongling 33L oven, suitable for 140 ?, 50 minutes. Not the same size and brand model oven temperature is not the same. Small ovens may be 130 ° C for one hour, 110 ° C for one hour. Large oven was 150 ? or 160 ?. This temperature is just a reference. Chiffon cake 8-inch super detailed version (updated) practice
steps 20
The picture is half an hour, half an hour or so when the long to the mold and almost flush, if you go to the top ten minutes of the mold, and prove that you are too high temperature. Resulting in dry outside, which is not familiar. If half an hour, your cake was a little higher, that the temperature is too low. Chiffon cake 8-inch super detail version (updated) practice
steps 21
If the surface color is too dark, it should be your temperature is too high, remember to cover a piece of foil to prevent coloring deeper. Action to be fast, do not open the door for too long (the temperature is appropriate, then the color will not be deep, do not need to cover tin paper, it is recommended that the baking process does not open the oven door, because the chiffon cake is very sensitive to temperature, easy to collapse.) One or two minutes when the root toothpick in the cake thick point of the bar into the pull out to see if the toothpick is clean. If the toothpicks have cake paste, you need to add time, if you can take out the dry. You can also shoot a beat the surface of the cake, dry and fast rebound, do not stay hand printed without stick, hear the puff is good. Chiffon cake 8-inch super detailed version (updated) practice
steps 22
Baked out immediately after the vibration of two mold, this time is to vibrate inside the heat. Immediately buckle the barbecue on the roast. (Such as with a small bowl or plate on the four kiosks in the barbed up or put a large basin, I pot this small.) If your cake is higher than the mold, do not buckle in the baking Network, or pressure on the dwarf, higher than the mold can be flat on the table two cut vegetables board, the edge of the cake mold on the edge of the two cut vegetables board, shelves cake mold, do not touch the middle cake. Do not put it directly on the table, so that the steam does not come out, the cake is retracted and it is wet. Upside down at least two or three hours until thoroughly cool, hands touch mold cold, to stripping. Chiffon cake 8-inch super detailed version (updated) practice
steps 23
Completely cool can be demolded it! You can use a special demoulding knife in the mold inside the circle, or hand stripping can be. And then you can enjoy it! When stripping the hands gently along the inside of the mold Pa cake, turn the circle of each position are Pa Pa Pa, so that the cake from the mold around. Finally, drag the cake, with the same way out of the bottom mold. Practice makes perfect.
In fact, Qi wind is mainly moist and light taste, delicate internal organization like. Height, cracking is not the most important. Of course, friends is the pursuit of perfection in the process of life, I wish you all the best heart to make their own heart Qi Qinshu cake 8-inch super detailed version (updated) practice
steps 24
This article is based on your questions to make the answer.
(C) why the cake is not long, collapse, retraction?
Is the egg fresh? Is it cold? Ready to do the cake with the eggs to buy back into the refrigerator after the refrigerator, do the time to take out the use. When the egg yolk paste, the protein liquid to put the refrigerator cold standby. Although the frozen eggs than at room temperature more difficult to send, but to send a good protein cream than the room temperature is more solid, more resistant to frustration, baked after the more difficult to collapse.
Is the protein in place? Is it a pot to play? Is the sugar content changed? Do not be too large to fight the protein pot, whisk vertical insert protein solution should not at least two-thirds. If not enough to tilt the first-hand basin, a hand-held whisk hit. If not enough, please change the basin. Playing when the whisk to paste pots play, a little contact with the basin and pelvic floor, hand-held egg whisker around the basin around the circle or one hand basin, each part of the protein are hit, otherwise the basin and pelvic floor Protein is not hit, and so mixed when the egg yolk paste must defoaming.
I said this prescription is normal sugar, not recommended sugar. Because the sugar is also an important factor to help stabilize the protein cream, sugar is too small, then the protein cream intolerant toss, mixed with a little time do not pay attention to the way, that defoaming is certain. This prescription sugar as long as the size of the cake is usually not collapsed, it should be just, if your cake than others fall to a lot, must feel too sweet.
? mixed way to right? Did you see or hear a clear defoaming? Mix the time to avoid the circle of mixing! Whether you mix and mix tea and paper mixing 12345678 mix, in short, do not circle in one direction. Or baked out must be a dense taste of the egg cake. Mix the speed to be fast, light, to be smooth. Manipulation problems can only practice more.
? cake paste into the mold after a few vibration? Whether it is too long to stay outside the oven, the oven is warmed up? Cake paste the production process will inevitably go into a lot of air, baked after there will be large and small bubbles. So into the oven before the earthquake a few times, you can see the bubble slowly floated to break open.
Preheat the oven takes about 6 minutes, so it is a good time to do a good job about the cake before the paste about 6 minutes to start preheating the oven, such as finishing cake paste just oven warm up, put directly into. Do not do a good job before the cake paste preheat, and so warm up, cake paste must have different degrees of defoaming. Skilled friends, playing the protein when you can preheat the oven, and unfamiliar playing the protein on the first preheat oven. If there is no oven thermometer, then see the oven turned red heating tube is no longer deep red, but began to black, it proved warm up better.
? Are there any frequent oven doors in the baking process? Or a long time to open a door?
6. Spicy Muffin Cake
This cake does not need to send eggs, especially simple and quick to do, the skin crunchy, especially delicious, especially when the baked, hot and delicious, I use the cake here is a small cup! So baking 30 minutes is enough cooked, this prescription can not omit the blown powder!
Ingredients
4 eggs
49 grams of butter
Salt 3 grams
Sugar powder 162 grams
Milk 41 grams
Low gluten flour 270 grams
Baking powder 8 grams
Spicy Muffin Cake Practice
The butter is separated from the water
Whole egg with sugar powder and salt, low-speed break up to see no sugar powder particles
Add melted butter to fight the butter blend of fragrant muffin cake practice
steps 3
Add the milk to fight the fragrant Maffin cake practice
steps 4
Skip the low-gluten flour and baking powder into the box with a scraper to the cake-free cake cake
Put the cake into a cup full of seven feet
Into the preheated temperature of the oven, up and down the fire 160 degrees, bake 30 minutes fragrant Maffen cake practice
steps 7
Bread the fragrant Maffen cake practice
steps 8
Cut the fragrance of the muffin cake practice
Tips
The butter can be softened into a microwave oven
7. Cocoa slice sweetheart box cake
Ingredients
Low gluten flour 75 grams
Corn starch 15 grams
Sugar 88 grams
A few drops of lemon juice
6 eggs
Milk 80 grams
Vegetable oil 70 grams
Stuffing:
Oreo cake 1 bag
Light cream 650 grams
White sugar 70 grams
Honey red beans 100 grams
French cocoa slices
Cocoa slice sweetheart box cake practice
Prepare all the necessary materials, protein and egg yolk separation, the protein is directly separated into the clean chef machine Mixing basin, (the weight of the protein is 155 grams) cocoa slice sweet case cake cake
steps 1
In the egg yolk by adding vegetable oil and milk on the line to stir the cocoa slice sweetheart box cake steps
Step 2
Sieve low-gluten flour and corn starch pour evenly, pay attention to do not clockwise to circle the mix, so that the flour will be a ribs cocoa slice sweetheart box cake practice
steps 3
Add sugar in the protein, if you use the whisk or to be three times to send cocoa foil sweetheart box cake practice
steps 4
Put the mixing basin into the chef machine to open the 8 files to send until the protein sent into a dry foam cocoa foil sweetheart box cake practice
steps 5
Raise the cooker's mixing head, the protein is vertical sharp corners! Protein delicate and shiny, that is, the use of whisk will also be sent to the state of this matter cocoa foil sweetheart box cake practice
steps 6
Add the protein three times to the egg in the upper and lower mix evenly cocoa slice sweetheart box cake practice
steps 7
Until the protein is fully fused with egg yolk paste, the batter is fluffy cocoa slice sweet case cake cake practice
steps 8
Put the oil on the baking pan and pour the batter into the batter with a scraper. Oven up and down preheat, put the pan into the middle of the oven, 180 degrees bake 25 to 28 minutes cocoa slice sweetheart box cake practice
steps 9
Baked cake biscuit, buckle on the grill and slowly tear off the oil paper to make the cake billet cool cocoa slice sweetheart box cake practice
steps 10
Baked pizza fluffy and delicate, and very soft cocoa slice sweetheart box cake practice
steps 11
Put the box on the cake and cut the cocoa sheet with the sweet cake box.
Step 12
I use the baking tray 35 * 28 * 30 size, so baked cake can do 709ml box cake 4! The cake is evenly cut into 8 pieces of cocoa slice sweetheart box cake practice
steps 13
Wash the bowl with a stir well and pour it into a light cream and white sugar cocoa slice sweetheart box cake.
Into the chef machine for mixing, you can directly open to 8 files cocoa slice sweetheart box cake practice
steps 15
Stir the creamy cream as hard as possible with some cocoa slices sweetheart box cake
Put the light cream into the Biaohua bag in the cocoa slice sweetheart box cake practice
steps 17
Orio cake with a knife to remove the stuffing, with a rolling pin to roll it off the cocoa slice sweetheart box cake practice steps 18
In the box first put a piece of cake cake cocoa slice sweetheart box cake practice
steps 19
Uniformly squeeze a layer of light cream cocoa slice sweetheart box cake practice
steps 20
And then sprinkle a layer of Oreo cookies and honey and red beans cocoa slice sweetheart box cake practice
steps 21
In the above and then put a layer of cake cake cocoa slice sweetheart box cake practice
steps 22
Continue to squeeze a layer of light cream cocoa slice sweetheart box cake practice
steps 23
In the middle part of the uniform sprinkle a layer of Oliver biscuits broken cocoa slice sweetheart box cake practice
steps 24
And finally around the edge of a circle of French cocoa sheet on the finished! Cocoa slice sweetheart box cake practice
steps 25
This cake has been done several times, his son and his classmates are particularly fond of! Cocoa slice sweetheart box cake practice
Tips
If there is no corn starch at home can be replaced by low gluten flour
Protein must be sent to the dry foam, can be placed in the batter for mixing, of course, can not stir too much, will cause defoaming
Oven must be preheated in advance, according to their own oven temperature baking, after all, different brands of different temperature deviation!
If there is no French cocoa slices, the top layer of the whole are all delicious
If you still do not understand and then communicate with me, microblogging message or see my home page WeChat contact!
8. Cocoa slice sweetheart box cake
Ingredients
Low gluten flour 75 grams
Corn starch 15 grams
Sugar 88 grams
A few drops of lemon juice
6 eggs
Milk 80 grams
Vegetable oil 70 grams
Stuffing:
Oreo cake 1 bag
Light cream 650 grams
White sugar 70 grams
Honey red beans 100 grams
French cocoa slices
Cocoa slice sweetheart box cake practice
Prepare all the necessary materials, protein and egg yolk separation, the protein is directly separated into the clean chef machine Mixing basin, (the weight of the protein is 155 grams) cocoa slice sweet case cake cake
steps 1
In the egg yolk by adding vegetable oil and milk on the line to stir the cocoa slice sweetheart box cake steps
Step 2
Sieve low-gluten flour and corn starch pour evenly, pay attention to do not clockwise to circle the mix, so that the flour will be a ribs cocoa slice sweetheart box cake practice
steps 3
Add sugar in the protein, if you use the whisk or to be three times to send cocoa foil sweetheart box cake practice
steps 4
Put the mixing basin into the chef machine to open the 8 files to send until the protein sent into a dry foam cocoa foil sweetheart box cake practice
steps 5
Raise the cooker's mixing head, the protein is vertical sharp corners! Protein delicate and shiny, that is, the use of whisk will also be sent to the state of this matter cocoa foil sweetheart box cake practice
steps 6
Add the protein three times to the egg in the upper and lower mix evenly cocoa slice sweetheart box cake practice
steps 7
Until the protein is fully fused with egg yolk paste, the batter is fluffy cocoa slice sweet case cake cake practice
steps 8
Put the oil on the baking pan and pour the batter into the batter with a scraper. Oven up and down preheat, put the pan into the middle of the oven, 180 degrees bake 25 to 28 minutes cocoa slice sweetheart box cake practice
steps 9
Baked cake biscuit, buckle on the grill and slowly tear off the oil paper to make the cake billet cool cocoa slice sweetheart box cake practice
steps 10
Baked pizza fluffy and delicate, and very soft cocoa slice sweetheart box cake practice
steps 11
Put the box on the cake and cut the cocoa sheet with the sweet cake box.
Step 12
I use the baking tray 35 * 28 * 30 size, so baked cake can do 709ml box cake 4! The cake is evenly cut into 8 pieces of cocoa slice sweetheart box cake practice
steps 13
Wash the bowl with a stir well and pour it into a light cream and white sugar cocoa slice sweetheart box cake.
Into the chef machine for mixing, you can directly open to 8 files cocoa slice sweetheart box cake practice
steps 15
Stir the creamy cream as hard as possible with some cocoa slices sweetheart box cake
Put the light cream into the Biaohua bag in the cocoa slice sweetheart box cake practice
steps 17
Orio cake with a knife to remove the stuffing, with a rolling pin to roll it off the cocoa slice sweetheart box cake practice
steps 18
In the box first put a piece of cake cake cocoa slice sweetheart box cake practice
steps 19
Uniformly squeeze a layer of light cream cocoa slice sweetheart box cake practice
steps 20
And then sprinkle a layer of Oreo cookies and honey and red beans cocoa slice sweetheart box cake practice
steps 21
In the above and then put a layer of cake cake cocoa slice sweetheart box cake practice
steps 22
Continue to squeeze a layer of light cream cocoa slice sweetheart box cake practice
steps 23
In the middle part of the uniform sprinkle a layer of Oliver biscuits broken cocoa slice sweetheart box cake practice
steps 24
And finally around the edge of a circle of French cocoa sheet on the finished! Cocoa slice sweetheart box cake practice
steps 25
This cake has been done several times, his son and his classmates are particularly fond of! Cocoa slice sweetheart box cake practice
Tips
If there is no corn starch at home can be replaced by low gluten flour
Protein must be sent to the dry foam, can be placed in the batter for mixing, of course, can not stir too much, will cause defoaming
Oven must be preheated in advance, according to their own oven temperature baking, after all, different brands of different temperature deviation!
If there is no French cocoa slices, the top layer of the whole are all delicious
If you still do not understand and then communicate with me, microblogging message or see my home page WeChat contact!
10. Detailed Biaohua Tutorial - Rainbow Cake
Ingredients6 inch Qi wind 1
Light cream 220-250g
White sugar 22-25g
Edible pigment red, orange / yellow, green / green, blue, purple
Sandwich fruit amount
••• Tools •••
Spatula
Biaohua Taiwan
Cake slicer
Cake slices knife
Demoulding knife
Silicone brush
Detailed Biaohua Tutorial - Rainbow Cake Practice
steps 1
Cake Fragment Detail Biaohua Tutorial - Rainbow Cake Practice
Step 2
Sandwich fruit diced
Frozen 24 hours or more of the creamy sugar, light cream and sugar ratio is generally 10: 1
Low speed sent to the state of the figure. Clear lines and dig a piece with a scraper, the basin of the edge of the cream does not collapse that is sent to complete the detailed Biaohua tutorial - Rainbow cake practice
steps 3
Put one of them on the bottom of the care, put on the appropriate amount of cream Biaohua tutorial - Rainbow cake practice
steps 4
Cut the cut fruit into the dough, then dig the amount of cream, smooth the details of the Biaohua tutorial - Rainbow cake practice
steps 5
Wipe the back with another piece of cake, the edge must be aligned
Dug the amount of cream to the cake surface, slowly turn the Biaohua Taiwan, scraper stay in the center of the cake also with the Biaohua stage rhythm around, swing around. Appear in the rhythm of the law of the details of the Biaohua tutorial - Rainbow cake practice
steps 6
Fast turn Biaohua Taiwan (spatula still keep staying at the center of the cake) Detailed Biaohua Tutorial - Rainbow Cake Practice
Step 7
The surrounding wiping the cream, still use the way to wipe the surrounding surface of the detailed Biaohua tutorial - Rainbow cake practice
steps 8
Wipe the details of the Biaohua tutorial - Rainbow Cake practice
steps 9
The emergence of such a small spikes, with a spatula from outside to inside the rapid erase the detailed Biaohua tutorial - Rainbow cake practice
steps 10
If the wiping does not matter, choose the smooth part of the sky, the uneven part of the rainbow mounted. Look at the split line in the picture detail the Biaohua tutorial - Rainbow Cake practice
steps 11
Ready to eat the pigment. Because it is six inches, only the color of the five rainbow, or too crowded
Dig a little to send a good cream, add red pigment mix well
Prepare an eight-tooth mounted flower mouth, into the Biaohua bag
You can find a cup to cover the bag, and then put the cream into the detailed Biaohua tutorial - Rainbow cake practice
steps 12
Tighten the mouth, squeeze the star flower. Surface with the bottom of the Biaohua tutorial - Rainbow Cake practice
steps 13
Orange (red pigment + yellow pigment) detailed Biaohua tutorial - rainbow cake practice
steps 14
Blue detail of the Biaohua tutorial - rainbow cake practice
steps 15
Blue Detail Biaohua Tutorial - Rainbow Cake Practice
Step 16
Purple (Red Pigment + Blue Pigment) Detailed Biaohua Tutorial - Rainbow Cake Practice
Step 17
From the inside out to squeeze small clouds on the detailed Biaohua tutorial - rainbow cake practice
steps 18
Both sides are crowded, the four detailed Biaohua tutorial - rainbow cake practice
steps 19
Complete the detailed Biaohua tutorial - Rainbow Cake practice
Tips
1. Chiffon, sponge, rice cooker cake can be. As long as the cake embryo
11. Mango cake
Ingredients
4 eggs
Mango number 3
Corn oil 50 grams
30 grams of fine sugar
Low powder 100 grams
20 grams of milk
Salt 2 grams
Method
Mango washed clean cut diced spare, mango cake practice
steps 1
Egg yolk separate, egg yolk plus milk, corn oil, salt, sugar, with a regular whisk to play evenly, do not play too long Oh, sieve into the low powder, mix well, put the spare, mango cake practice
steps 2
Oven preheat 160 degrees, the protein plus sugar sent to the hard and delicate protein cream, take one third of the protein into the egg yolk paste,
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