Baking recipes Daquan: baking novice essential recipes

Baking recipes Daquan: baking novice essential recipes

1, the practice of cocoa sponge cake

Raw materials: 600g of eggs, 300g of white sugar, 290g of low-gluten flour, 30g of cocoa powder, 100g of white oil, and an appropriate amount of skim milk.

Appliances: mixing bucket, sieve, small pot, pad paper, cake ring, baking tray, cake board.

System of law:

(1) Preheat the oven to 180 ° C (or 180 ° C on fire, 165 ° C under fire).

(2) The eggs are put into a mixing tank, white sugar is added, and the mixer is whipped until it becomes white and thick.

(3) The low-gluten flour and the cocoa powder are sieved through a sieve, gently poured into a mixing tank, and the melted and cooled white oil and skim milk are added, and the mixture is evenly mixed into a cake.

(4) Put the cake board into the mat paper, put it in the cake circle in the baking tray, and smooth it with your hand and bake it in the oven.

(5) Bake for about 30 minutes. When the cake is completely cooked, remove it and heat it on the cake board. After cooling, it can be used.

2. The practice of chocolate cake

Baking ingredients: 3 egg yolks, 20g of fine sugar, 3 of protein, 30g of fine sugar, 40g of low-gluten flour, 8g of cocoa powder, filling and surface materials: 200g of animal cream, 20g of sugar, brown chocolate pen, white chocolate pen Baking recipes :1. Make cake pieces: separate protein and egg yolk, egg yolk + 20g fine sugar to thick and whitish, spare. 2, the protein is added to the fine sugar 3 times, and the protein can be formed to form a right angle. 3. Take a small amount of protein, put it into the egg yolk paste of step 1, and mix it evenly with a squeegee. After mixing well, pour in most of the remaining protein and mix well.4. Mix the low-gluten flour and cocoa powder into the egg paste and mix well with a rubber spatula until the dry powder is completely invisible. 5, pour into the baking tray with baking paper, bake at 170 degrees for about 10-15 minutes, the surface is elastic to remove, avoid the fire is too large. 6. After baking, the cake piece and the baking paper are taken out from the baking tray, and the baking paper can be peeled off after a little 1-2 minutes of cooling. 7, fresh cream + 20g fine sugar, hit 10% of the hair (scraped with a right angle) 8. The surface of the cake slice is used as the inner layer of the cake roll, and then the whipped cream is applied. 9. After rolling up, put it in the refrigerator for 30 minutes. 10. After setting, apply the remaining fresh cream on the surface of the cake roll, and then cut it into pieces.

3. The practice of vanilla sponge cake

Raw materials: 630g of eggs, 310g of white sugar, 5g of vanillin or vanilla powder, 310g of low-gluten flour, 100g of lettuce oil, and an amount of skim milk.

Appliances: mixing bucket, sieve, padding, cake ring, cake board.

System of law:

(1) Preheat the oven to 180 ° C (or 180 ° C on fire, 165 ° C under fire).

(2) Put the eggs into a mixing tank, add white sugar and vanillin or vanilla powder, and whipped on a blender until thick and white.

(3) Gently mix the sieved flour into the mixing tank, mix well, add lettuce oil and skim milk, and continue to mix until it becomes a cake.

(4) Put the cake division into the cake circle in the baking tray, and smooth it with your hand and bake it in the oven.

(5) After baking for about 30 minutes, the cake is completely cooked and taken out, covered with hot cake on the cake board, and then used after cooling.

4. The practice of low-fat red jujube cake

Low-fat red jujube cake (reference component: 12 small cakes with a diameter of 4CM)

The fat content is not high, and there is a strong red jujube flavor, which is delicious and nourished.

Ingredients: 90 grams of flour, 60 grams of brown sugar, 1 egg, 135 grams of dried red dates, 135 grams of water, 30 grams of butter, 3 grams of baking powder, 1/2 teaspoon of baking soda (2.5ML)

Baking: the middle layer of the oven, fire up and down 180 degrees, about 15 minutes

Baking recipes :1. Red dates are removed and cut with a knife (try to cut a little). 2. Cut the red dates into a small pot, add water, and cook until the water is open. 3. After boiling, add baking soda and mix well, then add butter and stir until the butter melts. Finally, brown sugar is added and stirred until the brown sugar dissolves. 4. Mix the low-gluten flour with the baking powder and pour the mixture from the third step into the flour. 5. Pour in the broken eggs. 6. Mix evenly with a rubber spatula. Use the way from the bottom to the top, do not draw a circle of stirring. 7. After the flour is completely wet, stop mixing. 8. Pour the batter into the mold, 7 minutes full. Immediately put the mold into a preheated oven at 180 degrees, and bake the middle layer for about 15 minutes until the cake is fully swelled. Use a toothpick to plunge into the center of the cake and pull it out. There is no residue on the toothpick, which means the cake is baked.

5. The practice of orange sponge cake

Raw materials: 500g of egg, 300g of white sugar, 5g of fine salt, 200g of low-gluten flour, 5g of baking powder, appropriate amount of skim milk, 50g of orange juice, and 75g of lettuce oil.

Appliances: mixing bucket, mixing bowl, sieve, padding paper, cake ring, cake board.

System of law:

(1) Preheat the oven to 170 ° C (or 175 ° C on fire, 160 ° C under fire), put a pad on the baking tray, and then put the cake ring for later use.

(2) Divide the egg into egg yolk and protein for use.

(3) Pour egg yolk, fine salt and half sugar into the mixing tank, stir it to thicken and whiten, then add low-gluten flour and baking powder, skimmed milk and fragrant juice and lettuce oil, all mixed Evenly.

(4) Put the protein and the other half of the sugar into another mixing tank, stir it into a soft foam, stir in the egg yolk mixture, mix well, put it into the spare cake ring, and smooth it into the oven. bake.

(5) Bake for about 40 minutes until the cake is completely cooked and taken out. Cover it on the cake plate and cool it before use.

6. The practice of yellow peach crystal cake

Baking materials:

Mousse filling: 250g of canned peaches, 40g of sugar, 3 pieces of gelatin, 350g of whipped cream

Jelly layer: orange juice 200g, gelatin 4 tablets, silver beads, yellow peach 100g Cake embryo: two pieces of 8 inch hurricane cake

Baking recipes :

1. Yellow peach is beaten into a pulp.

2. Add the sugar to the yellow peach pulp and cook it on low heat. Put the gelatin which is soaked in cold water into the peach juice and stir until it melts.3, light cream to 60% of the hair, divided into yellow peach pulp, mix well, that is mousse stuffing. 4, take a piece of cake in an 8-inch live bottom mold, pour half of the mousse stuffing; put another piece of cake, pour the remaining mousse stuffing, smooth the surface, into the refrigerator to freeze and solidify, about 3 hours can. 5, fight yellow peach blossoms. It is very simple to slice the yellow peaches and fold them into flowers. 6. Make a jelly layer. Heat 200g of fruit water, add gelatin which is soaked in cold water, stir until it melts, and let it cool at room temperature. Take out the solidified mousse filling, pour the lukewarm jelly water on the surface, and freeze it in the refrigerator for about 30 minutes. After cooling, the peach blossoms are decorated on the jelly layer. 7, demoulding. Use a cup to pad the mold, blow the side of the mold wall with a blower, and quickly release the mold. Surrounded by transparent mousse, tied with ribbons and embellished with silver beads. 8, the card is hand-made, hey, can be loaded into the cake box.

7. The practice of almond sponge cake

Raw materials: 500g of egg, 250g of white sugar, appropriate amount of skim milk, 240g of low-gluten flour, 80g of almond powder, 50g of melted butter oil.

Appliances: mixing bucket, sieve, padding, cake ring, cake board.

Baking recipes :

(1) Preheat the oven to 180 ° C (or 180 ° C on fire, 170 ° C under fire), put a pad on the baking tray, and then put the cake ring for later use.

(2) Put the eggs into the mixing tank, add the sugar, stir the mixer to whitening and form a thick milky foam, add the appropriate amount of skim milk, and switch to medium or low speed for a while.

(3) Carefully mix the sieved low-gluten flour and almond powder, mix well, then add the melted white oil, mix well, put into the spare cake ring, and bake in the oven.

(4) Bake for about 30 minutes, take it out when the cake is completely cooked, cover it on the cake board, and use it after cooling.

8. The practice of jujube cake

Baking ingredients:

90 grams of low-gluten flour, 60 grams of brown sugar, 1 egg, 135 grams of dried red dates, 135 grams of water, 30 grams of butter, 3 grams of baking powder, 1/2 teaspoon of baking soda (2.5ML) Baking: the middle layer of the oven, fire up and down 180 degrees, about 15 minutes

Production process:

1. Red dates are removed and cut with a knife (try to cut a little). 2. Cut the red dates into a small pot, add water, and cook until the water is open. 3. After boiling, add baking soda and mix well, then add butter and stir until the butter melts. Finally, brown sugar is added and stirred until the brown sugar dissolves.4. Mix the low-gluten flour with the baking powder and pour the mixture from the third step into the flour. 5. Pour in the broken eggs. 6. Mix evenly with a rubber spatula. Use the way from the bottom to the top, do not draw a circle of stirring.7. After the flour is completely wet, stop mixing. 8. Pour the batter into the mold, 7 minutes full. Immediately put the mold into a preheated oven at 180 degrees, and bake the middle layer for about 15 minutes until the cake is fully swelled. Use a toothpick to plunge into the center of the cake and pull it out. There is no residue on the toothpick, which means the cake is baked.

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