Recipes tagged "Egg white sugar"

5 recipes found

Double berry cake

Learn how to cook Double berry cake with Baking and Good looks.

Baking Good looks
My perfect chiffon experience record [Chiffon Cake]

When it comes to chiffon cakes, it really drives people crazy. I have made them many times and they either crack badly or are undercooked on the inside, or they shrink, and sometimes they are still hard when baked. I was really excited when I finally made what I thought was a perfect chiffon. For a professional, it may not be very good, but for me, it's still quite satisfying. I celebrated my son's first birthday in advance on August 18th. I had planned a few months ago that I would make the cake for his first birthday by myself. I bought the butter and other items in advance, and I also roughly conceived the shape of the cake. Who knew that the chiffon cake made that day was so unsightly that it didn't grow at all and was hard. In the end, the cake was not made. I was ashamed to think about how long I had to prepare it in advance. The chiffon cake is still the most basic cake. I bought the oven several months ago and I still can’t make it well. It’s unreasonable, so I decided to conquer the chiffon cake. For two nights in a row, I was pouring cakes in the kitchen when my son was asleep. On the first night, I prepared the ingredients according to the original recipe, weighed and measured them, and everything from beating the egg whites to mixing was exactly the same as the original recipe, and then put it in the oven. To make sure it's done, I'll go check it out every few minutes and it feels good. However, it has only been ten minutes since the cake has grown very tall and its skin has turned dark in color. There are still forty minutes left! I didn't want it to burn if I baked it again, so I covered the cake with a piece of tin foil and lowered the temperature, which caused the cake to shrink severely. The next night, I always felt that I had done the previous steps smoothly but was a bit sloppy. When I poured the mixed egg whites into the mold, I noticed that there were still evenly mixed egg whites inside. I ignored it and learned the lesson from the previous night. I lowered the temperature and baked it this time. It was much better than the previous day. There were only a few large holes in it. I did it twice and now I am finally comfortable. Summarized the experience. 1. Bake at low temperature and slowly. If the temperature is too high, the cake will grow too fast, burst, and become dented. 2. The egg whites must be whipped in place. If they are not whipped in place, they will easily defoam when mixed with the egg yolks, and the baked cake will become hard after defoaming. 3. The egg batter should be stirred evenly. If it is not stirred evenly, the baked cake will have large air holes and will not be delicate. 4. Intention is very important. Once you use your intention, you will find that things are not as difficult as you think.

Baking cake
Original waffles

Waffles, also known as waffles, checkered cakes, checkered cakes, and embossed egg cakes, are a kind of scone originating from Belgium and baked on a special baking pan. I bought a new mold: a silicone waffle mold and tried it out immediately after dinner. Thoughts after releasing it: This is not enough to fill the gap between teeth! ! ! Haha

Baking Foreign cuisine
finger biscuits

Learn how to cook finger biscuits with Baking and Cake flour.

Baking Cake flour
Bath doll cake

Learn how to cook Bath doll cake with Baking and cake.

Baking cake