Who can tell me how to make heavy oil cakes, such as Harley cups,

5 eggs, 200g sugar and a little salt-stir well, preferably with or without bubbles.

200 grams of butter-melt in the microwave for 3 minutes and add the above materials.

200g low-gluten flour and 5g baking powder are mixed and sieved-add the above.

Oven 160 degrees for 20 minutes

The temperature and time should be determined according to the actual situation of your oven, for reference only.

According to your own preferences, you can add caramel nuts, dried fruits and so on. I'll introduce you to one of the simplest ways to make a cake:

A cup of yogurt (that is, a plastic box sold in the supermarket, which seems to be about 125g, you can choose the fruit flavor or the original flavor, depending on your personal preference), pour it into a large container, add a small bag of yeast (preferably, put about 10g with baking powder specially made for cakes), beat three eggs, and then stir.

Uniformly, then measure 3 cups of flour 1.5 cups of sugar (you can put less sugar if you don't like it too sweet or yogurt contains too much sugar) and 0.5 cups of peanut oil (you can also put melted butter) in that yogurt bottle, mix it evenly, pour the stirred cake liquid into the mold, put it in the oven, and bake at 180 degrees for about 40 minutes.

Simple and delicious. Try to put all kinds of fruits into the stirred cake liquid. It is best to put chopped bananas. Bananas will melt in it and taste good.

bake a cake

Ingredients: 3 eggs, 80g low-gluten flour, 5g baking powder, 80g milk, 70g-80g sugar, 30g salad oil and raisins.

1, separate the egg white from the yolk.

2. Add sugar (about half) to the egg yolk and beat it into a milky paste. Add milk and salad oil and mix well. Add flour and baking powder and beat it into a uniform paste.

3. Add a few drops of white vinegar to the egg white and beat it into foam (the volume is increased several times, and the egg white cannot be stained with oil) and stir it evenly with the egg yolk paste.

4. Grease the cake mold, pour in the egg paste, preheat the oven, and bake at 175℃ for 30 minutes.

Cake making technology

Cake Cake refers to a sponge soft cake made of egg paste and its replica with sugar paste, protein paste and cream paste, which is called cake for short. Pastry is divided into three categories: clear cake, oil cake and compound cake.

I. Matters needing attention in cake making

1. When making cakes, the quality of flour directly affects the quality of products. Generally, low-gluten flour is used to make cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, large and flat. If the low-gluten flour is temporarily insufficient, it can be made of medium-gluten flour or high-gluten flour with appropriate amount of corn starch.

Another main ingredient of cake is eggs. The bulkiness of eggs mainly depends on the endosperm protein in protein. Only by high-speed beating can endosperm protein wrap a lot of air to form bubbles, which increases the size of the cake. Therefore, when beating protein, it is advisable to use high speed instead of low speed.

3. The syrup for making cake embryo is made of1000g white sugar and 500g water, boiled and thoroughly cooled.

Eggs and sugar should be whipped at high speed, which is required by the characteristics of endosperm protein.

Before baking the cake, the oven must be preheated, otherwise it will affect the softness and elasticity of the baked cake. The equipment for beating cakes must be clean, especially not touching grease, otherwise the cakes will not be loose, which will affect the quality and taste.

5. In the traditional method of making cakes, the inner wall of the bottomed mold is often coated with oil, so the edges of the cakes are often colored and the bottom is darker. Now you can make a cake with a cake ring, just put a piece of white paper at the bottom of the ring instead of oiling. The edge of the cake is colorless and the bottom color is lighter, which can save costs, including the cake on the surface and at the bottom.

After the cake is baked, it is thoroughly cooled, and the paper on the cake ring and bottom is removed until it is used to ensure that the cake will not be air-dried and affect the quality.

6. The baking temperature of the cake depends on the amount of mixture in the cake. The more the mixture, the lower the temperature. On the contrary, the less the mixture, the higher the temperature.

7. The baking time of the cake depends on the temperature, how much mixture the cake contains, what kind of stirring method and so on. Generally speaking, the longer the time, the lower the temperature; Conversely, the shorter the time, the higher the temperature. The cake has low temperature and long time; Cupcakes are hot and short.

8. Cover the cake on the cake board while it is hot, so that the moisture contained in the cake will not volatilize too much and the humidity of the cake will be maintained. In addition, when the cake is hot, the shape is not completely fixed, and the surface of the cake can be leveled by the weight of the cake itself.

9. Use low-gluten flour for sponge cake and medium-gluten flour for pastry. This is because the structure of fat cake itself is looser than sponge cake, and the use of medium gluten flour further strengthens the structure of cake. So as to become more compact and not loose.