small holiday, what arrangements do you have? Is it going to go out to play or have a good rest at home? If you don’t go out to play, you might as well cook more food at home to share with family and friends. Small snacks such as cakes and biscuits are usually busy and don't have time to make them. Now I just have to try them. Below
, share with you 6 kinds of cake recipes. Usually, you need to use an oven to make cakes. You don't need to use these methods. Just use a steamer, rice cooker, or pan that is common at home, which is very convenient. The finished cake is soft and delicious, and more fragrant than the bought one. In short, those who like it must give it a try~
First: Original steamed cake
This kind of cake is more moist and soft than the baked one. It tastes rich in egg flavor, elastic and very delicious.
specific production method
The first step: prepare the ingredients. 5 eggs, 120 grams of low-gluten flour, 80 grams of white yarn sugar, 40 grams of corn oil (or butter).
Step 2: Sift the flour in advance and set aside.
Step 3: Put the eggs and sugar in the basin.
Step 4: Use an electric whisk to start high-speed whipping. Slowly the color of the egg liquid will become lighter and lighter, and the texture will become thicker and thicker.
Step 5: Beat until the egg beater is lifted, and the dripping egg paste texture will not disappear immediately. (The whole process takes about ten minutes.)
Step 6: Put the flour into the egg batter, stir evenly from bottom to top. (If you are not very skilled, you can put the flour in three times. This makes it easier to mix.)
Step 7: Pour the corn oil into the batter and mix evenly, then the cake batter is mixed. (When mixing, the technique should be light, do not make a circle, otherwise it will easily defoam and affect the taste of the cake.)
Step 8: Pour the cake batter into the mold, as shown in the figure.
Step 9: Cover the mold with a layer of plastic wrap, as shown in the figure.
Step 10: Put it in a pot of boiling water, cover the pot, and steam for 1 hour on medium and small heat. After steaming, take out and tear off the plastic wrap, and put the cake upside down to cool.
Eleventh step: demould, cut into pieces and eat.
say a few more words:
1, this cake is made according to the sponge cake. During the whole process, the key is to beat the whole egg. It is recommended that you use an electric whisk to do it. If not, let the male compatriots do this glorious and muscular task.
2, because it is steaming, a layer of plastic wrap must be placed on the mold, so do not put too much cake batter in the mold. For this amount, I steamed two cakes, one 8-inch and one 6-inch.
3. Cover the mold with a layer of plastic wrap to prevent the water dripping from the lid from falling into the cake, thereby affecting the effect of the cake. It is recommended to use high-temperature-resistant plastic wrap, which is more assured. If you are using the live bottom mode, it is recommended to wrap the bottom of the mold with plastic wrap for better effect.
4. Corn oil is added to the cake because corn oil has no special taste. If you don’t have corn oil at home, you can switch to an equivalent amount of cooking oil with a smaller taste. If you use butter, be sure to melt the butter before using it.
Second course: black rice steamed cake
replaces the flour in the cake with black rice noodles, it looks dark, and a mouthful of rice is fragrant and rich, especially attractive and rich in nutrition.
specific production method
The first step: prepare the ingredients. 4 eggs (medium size), 60g black rice flour, 20g corn starch, 40ml corn oil, 40ml water, 70g white sugar, a little lemon juice.
Step 2: Separate the egg white and egg yolk.
Step 3: Put the corn oil and water in the egg yolk and stir evenly. Then sift the black rice noodles and cornstarch into the pot and stir evenly, as shown in the picture.
Step 4: Add a few drops of lemon juice (or white vinegar) to the egg white, then beat with an electric whisk until the shape of a fisheye bubble. Next, put the white sugar into the egg white three times and beat until the egg white can pull out a short, upright sharp corner.
Step 5: Beat the eggs three timesPut the white into the batter, and stir well each time.
Step 6: As shown in the figure, it looks like everything is mixed.
Step 7: Pour the cake batter into the 8-inch cake mold, as shown in the picture. Then pick up the mold and shake it twice on the table to shake out the bubbles in it.
Step 8: Put the mold in the steamer and steam for 60 minutes.
Step 9: After steaming, take out the inverted button and let it cool, then demould and cut into pieces.
say a few more words
1, I use black rice noodles ready-made, you can also use a cooking machine to grind the black rice into powder. You have to sieve it before using it yourself.
2 Add some cornstarch to make the cake softer.
3, clean water can be replaced with the same amount of milk.
4. If steaming in a steamer, boil the water pot.
5. When steaming, if the lid of the steamer is easy to drop water droplets, be sure to cover the mold with a plate or high-temperature plastic wrap.
Third course: Matcha mousse cake
This little cake tastes refreshing and soft, very delicious. The method is not difficult. You don't need an oven, just stir the cake batter and refrigerate it for a few hours. It is very simple and has a high success rate.
specific production method
Step 1: Prepare ingredients.
cake bottom: 80 grams of digestive biscuits, 20 grams of butter.
cake body: 250ml whipped cream, 100g yogurt, 50g milk, 50g white sugar, 10g matcha powder, 10g gelatin slices. (Gelatin tablets have the effect of coagulation. They can be bought online, or they can be replaced with gelatin powder.)
embellishment: some honey red beans.
Step 2: Cut the gelatine slices into small slices and put them in a bowl, then pour an appropriate amount of water and soak for ten minutes until the gelatin slices become soft.
Step 3: Put the digestive biscuits in the fresh-keeping bag and break them (the more broken the better).
Step 4: Melt the butter in water, as shown in the figure.
Step 5: Pour the melted butter into the biscuits and mix well.
Step 6: Put the biscuit crumbs into the mold and flatten it with a spoon, as shown in the figure, and then put it in the refrigerator to chill. (The bottom of the cake does not need to be too thick, about 1 cm or so.)
Step 7: Start making the cake body. Put the white sugar, yogurt, milk, and matcha powder into a large bowl and stir until there are no particles, as shown in the picture.
Step 8: Take out the soaked gelatin slices, put them in a small bowl, melt them in water, as shown in the picture, then take them out and let cool.
Step 9: Whip the cream to a slightly grainy and flowing state.
Step 10: Pour the matcha paste and gelatin liquid into the cream together, and then stir well.
Eleventh step: Pour the mixed cake batter into the mold, as shown in the figure. Then put it in the refrigerator for 3 hours. (This amount can make 5 small cakes with a diameter of about 10 cm.)
Step 12: After the cake is refrigerated, take it out, put some honey red beans to decorate, and then start.
Fourth way: pan cake
and below, is the method of making cakes with a pan. Without a little oil, the color is golden and attractive, it tastes soft and delicious, and it is very suitable for breakfast.
specific production method
The first step: prepare the ingredients. 2 eggs, 20 grams of milk, 10 grams of corn starch, 30 grams of low-gluten flour, 35 grams of white sugar.
Second step: Separate the egg white and egg yolk, and put them in oil-free and water-free basins.
The third step: Put 5 grams of white sugar into the egg yolk and beat, then pour the milk into the egg liquid and beat evenly.
Step 4: Sift the corn starch and low-gluten flour into the basin, as shown in the figure.
Step 5: Use a rubber spatula to gently stir evenly, as shown in the figure.
Step 6: Put the remaining 30 grams of white sugar into the egg white three times, and use an electric whisk to beat the egg white to a dry foaming state. (If you lift the whisk, you can pull out a short, upright sharp corner.)
Step 7: Put the beaten egg whites into the egg yolk paste three times, and stir evenly each time, as shown in the figure. (When mixing, do not draw circles or use too much force, so as to avoid defoaming and affect the taste.)
Step 8: Heat the pot with a small fire, then scoop a spoonful of cake batter into the pot, cover the pot and heat 2 -3 minutes.
Step 9: Turn it over, cover and heat for 1-2 minutes.
Step 10: Load the plate and start it~
Say a few more words:
1. Put some cornstarch on it to make it softer. It is not recommended to omit it.
2. To make this cake, it is very important to beat the egg whites. You must follow the steps, otherwise it will affect the taste.
3. Use a non-stick pan to make it.
4. Because the firepower of each stove is different, it is recommended to try one at the beginning.
Fifth way: rice cooker jujube cake
can also make cakes at home without an oven, and share with you a way to make jujube cake with rice cooker. The finished jujube cake is rich in jujube, soft and delicious, and more fragrant than the bought one.
specific production method
The first step: prepare the ingredients. 150 grams of red dates, 200 grams of flour, 4 eggs, 40 grams of sugar, 50 milliliters of edible oil, 5 grams of baking powder, appropriate amount of cooked white sesame seeds (white sugar can also be replaced with brown sugar).
Step 2: Remove the pits of the red dates, put them in the pot, and cook until they can be easily pierced with chopsticks.
Step 3: Drain the red dates, remove them and place them in a basin to cool, as shown in the figure.
Fourth step: Crush the red dates, or use a cooking machine to break the red dates, which is convenient for you. The jujube skins don’t need to be too crushed, a little grainy is not a problem.
Step 5: Put the sugar and eggs in the basin, and use a manual whisk until the sugar melts.
Step 6: Put the flour and baking powder in the basin, and mix evenly.
Seventh step: Put the cooking oil in the basin and mix evenly. At this step, the cake batter is mixed.
Step 8: Brush a layer of cooking oil on the inner wall of the rice cooker, as shown in the figure.
Step 9: Pour the cake batter into the pot, and sprinkle some cooked white sesame seeds on the surface.
Step ten: Install the rice cooker, cover the lid, and then press the "cooking" function, heating for about 30 minutes. During the process, the rice cooker will jump to the heat preservation state. At this time, wait for the pot to cool for 3-5 minutes, and then continue to press the "cooking" function.
Eleventh step: as shown in the picture, the cake is ready.
Step 12: Take out the cake, let it cool, and cut it into pieces.
say a few more words
1. In the ingredients, the water absorption of different flours is different. Everyone must remember that the batter can flow after being mixed. If it is dry, add a little milk or water. If it feels thin, you can add a little more flour. The baking powder in the ingredients is the key to the fluffy cake and must not be omitted.
2, red dates are relatively sweet, so be careful when putting sugar. White sugar can be replaced with brown sugar, and the color of the jujube cake is heavier.
3, baking powder, can also be replaced with yeast. But after changing to yeast, firstly, the batter should not be too thin, and secondly, you must wait until the fermentation is complete before putting it in a rice cooker.
4. Before pour the mixed cake batter into the rice cooker, be sure to brush a layer of cooking oil in the pan. After doing so, it will be demoulded.
5. Different rice cookers have different functions. If there is a cake function, it is best to choose the cake function. If there is no cake function, you can wait three to five minutes after the rice cooker button pops up, and then press it again. According to the size of the cake, repeat 2-3 times.
Sixth: Matcha Melaleuca cake
Matcha Melaleuca cake, a more classic cake. You can do it with a pan at home, and usually the crust is made and the egg is wholeThe cake is more than half a success.
specific production method
The first step: prepare the ingredients. 160 grams of low-gluten flour, 50 grams of white gauze sugar (30 grams in the batter, 20 grams in the cream), 10 grams of matcha powder, 30 grams of butter, 2 eggs, 480 ml of milk, and 300 ml of cream.
Step 2: Melt the butter in water, then let it cool for later use.
Step 3: Mix the matcha powder and flour well.
Fourth step: Put the eggs in the basin and stir evenly.
Step 5: Put the milk in the basin and stir evenly.
Step 6: Put the butter in the batter and stir well.
Step 7: Pass the stirred batter through a sieve twice, as shown in the figure. (After sieving, the batter can be made more delicate.)
Step 8: Cover with plastic wrap and put it in the refrigerator for one hour.
Ninth step: After the refrigeration is over, start to burn. Heat the pan, scoop a spoon of the batter into the pan, turn the pan slightly to let the batter flatten out, then start to heat on a low heat, and heat it until the crust is ripe and then take it out. (First of all, it is best to choose a non-stick pan. Secondly, the batter after refrigeration will have some precipitation. When using it, stir it before using it.)
Step 10: Let the fried crust thoroughly cool.
Eleventh step: buckle a round mold on the pie crust, and then cut the edge along the mold, as shown in the figure.
The twelfth step: As shown in the figure, a sliced pie crust.
Step 13: Pour the remaining white sugar into the cream and beat the cream, as shown in the picture. (Whipped cream in summer, in order to improve the maturity rate, you can put the egg beater and the stirring rod in the refrigerator for a while, so that the effect of whipping is best. In addition, if the whipped cream is not used temporarily, it must be placed in the refrigerator Refrigerate.)
Step Fourteen: Start adding cream filling. Take a piece of pie crust, spread a thin layer of cream, as shown in the picture, and then cover with a layer of pie crust, a layer of cream, and so on. (Every time you put a piece of pie crust, you have to gently press the surrounding area with your hands to make the crust and the cream better fit together.)
Step 15: As shown in the figure, everything is done, then Put it in the refrigerator for two to three hours.
Step 16: When eating, sprinkle a layer of matcha powder on the surface to cut into pieces.
