Learn to make cakes and pastries

Cake is a kind of Western pastry. In recent years, it has gradually become popular in my country. Whether it is a birthday or afternoon tea, people always like to eat a piece of cake. Of course, there are many types of cakes, such as coconut cake cups, steamed cakes, and matcha cream cakes. Different cakes have different making methods. Here we will introduce the specific methods of making these three cakes for reference by baking enthusiasts!

1. How to make coconut cake cups

1. Mix the egg yolk with 40 grams of yogurt, 20 grams of sugar and 40 grams of corn!

2. Sift the low flour and starch and add them into the mixed egg yolks!

3. Stir evenly!

4. Put the egg whites into an oil-free and water-free container, add sugar in three times, and beat until dry foam with upright pointed corners!

5. Take one-third of the egg whites and add them to the egg yolks and stir evenly, stir like stir-frying!

6. Add the remaining ingredients and mix well!

7. Pour the silicone cup into the cup until it is 80% full!

8. Sprinkle cranberries and coconut on the surface!

9. Preheat the oven in advance and bake at 160 degrees for 30 minutes!

10. Let cool and remove from the mold!

2. How to make steamed cake

1. Prepare flour, baking powder, eggs, white sugar, cooking oil, raisins, and weigh them separately

2. Put the eggs and sugar in a water-free and oil-free bowl and beat them in 50-degree water.

3. Beat with an electric whisk until it slowly drips.

4. Then add cooking oil and stir up and down with a spatula

5. Then sift in the flour and baking powder, stir evenly with a spatula, and do not make circles to prevent defoaming

6. Then add appropriate amount of raisins and stir evenly.

7. Then put it into the egg tart mold, shake it to make it flat, and sprinkle some raisins on it.

8. Steam for 15 minutes and simmer for 5 minutes

9. It seems not fluffy after it comes out of the pan

10. Potting

3. How to make Matcha Cream Cake

1. Separate the egg white and egg yolk, beat the egg yolk, add half of the sugar while beating the egg yolk, beat until it becomes thick, then add the milk and stir thoroughly.

2. Mix the low flour, baking powder and chocolate powder together, then add into the egg and milk mixture and stir evenly. Be patient.

3. Use a whisk to beat the egg whites into a creamy state, adding sugar while beating. Be patient and beat until the egg whites do not fall off when turned upside down.

4. Brush a layer of salad oil in the rice cooker and preheat it for about five minutes. At the same time, mix the beaten egg white into the chocolate batter. Remember not to stir it in a circular motion, as it will dissolve the egg white.

5. Pour the mixture into the pot and steam for 40 to 45 minutes. I used an electric pressure cooker with a cake setting, so I set it to 45 minutes.

6. Put the soaked red beans into the pressure cooker and simmer until they are soft. Add honey or sugar to taste the sweetness. Try to make it a little sweeter.

7. Beat the cream - Beat it slowly, until it becomes dry, and it becomes more and more difficult to beat it in circles. Add condensed milk while beating the cream. The secret to delicious cream is to use condensed milk instead of sugar to enhance the sweetness! The amount to add depends on personal preference, but I personally recommend that the cake tastes better if it is a little sweeter.

8. You can trim the previously made cake base into the shape you like, slice it into three pieces, one layer of cake and one layer of cream, then a thin layer of red bean paste on top, then another layer of cake and one layer of cream and red beans, and finally put the last piece on top. Trim with a knife!

9. Add matcha powder to the remaining cream and mix well with a whisk. Start applying it on the cake base and spread it evenly. You can create according to your personal preferences.

10. Finally, put some fruits on top and you’re done!