When baking cakes, a general formula can be used to simplify the makingprocess. The following is a basic cake formula:

base -1 cake base flour (for example, low-gluten flour)

1 egg (one cake can be made for every 3-4 eggs according to the size andproduction requirements of the cake)

sugar -1/3 cup

Base: 1 cake base flour (low-gluten flour)

Eggs: 2

Sugar: 1/3 cup

Water: 1/4 cup

At the same time, appropriate molds can be used to adjust the shape and size of the cake.

It should be noted that in the actualproductionprocess, the taste, elasticity and taste of the cake may be different due to various factors, such as the size, freshness and stirring skills of the eggs. Therefore, it is suggested that when making cakes, they should be adjusted and optimized according to their own tastes and needs.

what are the ingredients for the cake?

1. Angel Honey Bean Cake Material: 200 grams ofprotein, 75 grams of sugar, 65 grams of milk, 100 grams of honey red beans, a little lemon juice, 38 grams of salad oil and 80 grams of low flour. Mix milk with lemon juice and salad oil, add lowpowder and mix well. After whisking the egg whites, add sugar and beat until completely foamed. Add the batter and mix well. Spread honey red beans on the bottom of the mill, mold and bake at 200 degrees for 15 minutes. This snack is very simple.

2. Apple cake ingredients: butter or vegetable butter 80g, sugar 75g, egg 1 flour 150g, apple (medium size) 3-4 cakes, 2 teaspoons and 2 teaspoons of cinnamonpowder. Cut the butter into smallpieces, add the white sugar and mix well, then add the scattered eggs and stir into a uniform oil egg syrup. Mix flour and cake bakingpowder evenly, add oil and egg syrup, and knead it lightly with your fingers into dough. Be careful not to stir it vigorously. Wash,peel and core the apples and cut them into smallpieces. Take a round baking box with a diameter of 20 cm, spread a layer of bakingpaper or oil in it toprevent sticking, lay half of the dough flat on the bottom of the box,put a layer of applepieces on it, roll the other half of the dough into the same disc, and cover it with tight edges. Sprinkle cinnamonpowder on the surface. Preheat the oven to 200℃,put the baking box in the middle layer and bake for about 30 minutes, then make the cake. You can eat it hot, or you can eat it cold.

3. Lemon sandwich cake: filling materials, 2 eggs, 3 tablespoons of sugar and 1powder. 5 tablespoons, 300ml of milk, 1 tablespoon of soft sugar, 300g of fruit. The method of cake bottom blank is the same as lemon sandwich cake. Dust the eggs, add them to a thickpot with sugar, starch and milk, heat them with warm fire, and keepstirring until they become thick sandwich sauce. Leave the fire and let it cool for use. Peel, core and slice the fruit. After the cake is baked, take it out to cool, cut it into twopieces from the middle horizontal slice, spread a layer of sandwich sauce on the negative, and finally cover it with anotherpiece of cake. Sprinkle white sugar on the surface of the cake before eating.

4. Chocolate cake: 150g of sugar, 2 eggs, 150g of flour, 25g of cocoapowder (about 3 tablespoons), 1 tspof cake bakingpowder, 100ml of milk, 1 tangerinepeel and 175g of butter or vegetable butter. Whisk the eggs, add white sugar and beat them into foamed egg syrup. Wipe the tangerinepeel into fine chips, mix with flour, cocoapowder and cake bakingpowder, add milk and cakepaste and stir to form apaste. Cut the butter into smallpieces, soften it and gently stir it into the mud. Take a volume of about 1. 5-liter rectangular baking box, coated with oil toprevent sticking, filled with dough and flattened. Preheat the oven to 175℃,put it in a baking box and bake for 60 minutes.