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How to grill cake 2024-07-31 04:25:10 internet

In the past, cakes were often purchased in cake shops, and few people made them at home.However, as the household small electrical appliances are becoming more and more abundant, the practice of various barbecue cakes is easier to obtain, making more and more people try to make cakes with oven cakes or rice cookers at home.
Method of the electromagnetic cooker grilling cake
5 eggs are prepared, 100 grams of low powder, 75 grams of yogurt, 80 grams of sugar, 40 grams of oil, a little white vinegar, a little salt.
Method step 1. Egg yolk and protein separation, flour is treated for use;
2. Add 20 grams of sugar to the egg yolk, mix well with yogurt and vegetable oil, and then add flour and stir until no particles;
3. Add a little white vinegar to the protein, and then add 20 grams of sugar when the coarse bubbles, and add 20 sugar when it is sent to the delicate foam;
4. Continue to add 20 grams of sugar when the texture appears, and pass until the dry foaming;
5. Then add the protein to the egg yolk paste twice and mix well, pour it into the cake mold, and shake the bubble;
6. Then put it in a preheated 160 -degree oven, bake for about 40 minutes, remove the buckle, and let it cool down.
Tips containers should be clean, oil -free and water -free.
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How to grill cake
5 eggs are prepared, 85 grams of flour, 40 grams of milk, 40 grams of corn oil, and 120 grams of sugar.
Method step 1. Separate the egg yolk and egg white of the eggs, and the flour is sieved;
2. Use an egg tapping to beat the egg white until foam and add 30 grams of sugar, continue to be beaten until thick, add 30 grams of sugar, and beat until the texture will be added to 30 grams;
3. Finally, just hit the wet foam, refrigerate and wait;
4. Stir 5 egg yolks and 30 grams of sugar, then add 40 grams of oil and milk to stir well;
5. Then add the sieved rice noodles and mix well.
6. Put the pot in the induction cooker and preheat, then pour it into the cake paste, use a small or two stall for about 15 minutes.

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