The method of homemade cake is a simple method of homemade cake.

1, peach crisp. Peach crisp material: low-gluten flour 1 15g, sugar powder 60g, baking powder 1/4 tsp, baking powder 1/4 tsp, salt 1/4 tsp, white oil 65g, whole egg liquid 25g, walnut 65g. Surface coating: 20 grams of whole egg liquid. Practice: spread 1/2 low-gluten flour on the baking tray, bake in the oven at 350 F/ 180 C for 15 minutes, and cool for later use. Low-gluten flour, sugar powder, baking powder and baking soda powder are filtered and stirred evenly, and salt and white oil are added to form cakes. Add the eggs into the dough powder for 2-3 times, slowly synthesize oily dough, cover the surface of the container with plastic wrap, and put the dough in the refrigerator for 30 minutes. After 30 minutes, take out about 25 grams of dough, knead it into small balls, put it on a baking tray, put half a walnut kernel on each ball and press it into cakes, and brush the surface with whole egg liquid. Preheat the oven at 350 F/ 180 C for 20-25 minutes. After turning off the fire, simmer with low heat for about 10 minutes, and the peach crisp will become brittle and yellow (note: there are slight differences in different ovens).

2, hawthorn cake. Ingredients: hawthorn 1000g, crystal sugar 250g (adjusted according to your own taste). Practice: After the hawthorn is washed, hold the hawthorn with both hands and take out the seeds; Prepare a microwave lunch box, put the cleaned and pitted hawthorn into the box, cover it, heat it in the microwave oven for 3 minutes and take it out; Open the lid, stir the hawthorn into a semi-muddy shape with a spoon, then add the crystal sugar, cover it, put it in the microwave again for 3 minutes and take it out; Open the lid, stir the hawthorn into mud again with a spoon, tidy it up, cover it, and put it in the microwave oven for 3 minutes to take it out again; Open the lid, cool, and refrigerate for molding.

3. Chongyang cake. Ingredients: glutinous rice flour1000g, japonica rice flour 500g, red bean 250g, white sugar1000g, red and green preserved fruit100g, brown sugar 50g, soybean oil 25g and cooking wine 50g. Practice: first cut the red and green preserved fruit into silk for later use. Make bean paste with red beans, sugar (250g) and soybean oil. Mix glutinous rice flour and japonica rice flour, take 150g, mix with brown sugar, add about 50g of water, and make paste slurry. Mix the remaining powder with white sugar (750g), add 250g of water and mix thoroughly. Take a cake drawer, spread a clean wet cloth, put in 1/2 cake powder and scrape it flat, spread the bean paste evenly on it, then spread the remaining 1/2 cake powder on the bean paste and scrape it flat, then steam it with boiling water. When the steam exposes the flour, spread the paste evenly on it, sprinkle with red and green preserved fruit shreds, and continue steaming until the cake is cooked and removed from the fire. Take out the cake, cut it into the shape of diamond cake with a knife, and make a small flag with colored paper and insert it on the surface of the cake.