A must-read for novices: Standardized practical guide for household small ovens
A small-capacity oven for home use has long since become a small but useful magical appliance that can enhance people's inner happiness in the modern kitchen environment. It is not only able to quickly make delicious foods such as grilled chicken wings and bake bread, but it is also a very useful auxiliary tool in making healthy snacks.
However, many novices who have just started to get into it are often confused when they encounter this little guy. It is either not cooked yet, or it is burnt.
In fact, as long as you follow the standardized operating procedures, you can easily make baked cakes and baked sweet potatoes that are comparable to those sold in dessert shops.
The following nanny-level tutorial will help you start from scratch and become a master of playing with the oven.
Must-read for novices: safe use and operation procedures of small household ovens
Before use, be sure to conduct a comprehensive safety check.
In the first step, be sure that the timer on the oven is in a reset state, that is, pointing to the "0" or "off" position.
Then insert the power plug into a socket of quality that can withstand consideration. Be sure to use an independent socket with a voltage of 220 volts and a current of more than 13 amps. Avoid using it with other high-power electrical appliances to avoid tripping or causing a fire.
The second step is to put the prepared food into the oven.
There is a little trick here. The internal space of a small oven is compact. Do not place the food too densely. You need to leave space for the hot air to circulate.
Step three, set the temperature according to your recipe.
If the oven you are using is a temperature-controlled model, generally speaking, when baking chicken wings, you can choose the 180 to 200°C range, and when baking meatloaf, you can also choose in this temperature range. However, when baking cakes, you need to choose the milder 150 to 170°C.
The fourth step is to set the time.
Simply turn the timer knob to the number of minutes required by the recipe.
Special note: If the cooking time is less than 5 minutes, such as bread slices that are only toasted for 1 to 2 minutes, you must first turn the timer knob to 6 minutes, and then immediately turn it back to your desired time, which is, for example, 2 minutes.
This is done to trigger the internal mechanism of the timer and avoid short-term setting failure.
After setting up properly, the oven will start the operation process. When the specific time is reached, a clear, melodious and loud bell will sound to remind you that the delicious food has been baked and is ready to be tasted.
Step 5: Take out the food.
Always use insulated gloves when opening glass doors as temperatures inside the chamber are extremely high.
If you want to take out the food for observation or turn it over halfway, you must first turn the timer back to the "0" position, wait until the bell rings and confirm that the power is off, and then open the door to operate. This is the safest way.
Step six, clean and store.
After use, unplug the power plug and wait for the oven to cool down completely before wiping the inside with a damp cloth. Never use hard objects such as steel balls to scratch the inner wall.
Zero failure for newbies: a home version of basic cake with a rich texture
Many families buy ovens to make healthy snacks for their children.
This food, called Qingshui Cup Cake, uses relatively simple ingredients and has standardized production operations. The success rate of achieving the desired effect is quite high. It tastes moist and soft. It is extremely suitable for novices to engage in this type of production and learn to accumulate experience. It serves as a good guide when getting started.
[Accurate food ratio table]
As for the protein part, 3 egg whites, 50 grams of sugar, and 1 gram of salt are used. As for the salt, it can stabilize the protein and increase the flavor level. It has such an effect. This is the situation.
Regarding this part of the egg yolk batter: there are 3 egg yolks and 1 whole egg. The salad oil used for this is 50 grams (corn oil is also feasible, but the taste will be lighter), and the amount of low-gluten flour is 50 grams (it needs to be sieved in advance, so that the taste will be more delicate).
[Step-by-step practical operation process]
Step 1: Beat egg whites (key to success)
Prepare a deep basin without water or oil, pour 3 egg whites and add 1 gram of salt.
Use an electric mixer that can be used to beat at low speed and beat until rough bubbles appear, which are the size of fish eyes. At this time, add one-third of the total amount of sugar.
Turn to medium speed and beat until the foam becomes fine, then add one third of the sugar.
Finally, turn to high speed and beat until the meringue shows obvious lines, add the remaining sugar.
Continue whipping until the meringue forms a small peak that stands upright and will not fall down (that is, a dry foaming state) when the whisk is lifted.
Step 2: Make egg yolk paste
In another bowl, put 3 egg yolks, then 1 whole egg, then add 50 grams of salad oil, beat directly with an electric egg beater at low speed until evenly mixed, until the oil and eggs are completely integrated, and there are no oil stars floating on the surface.
Immediately afterwards, add 50 grams of sifted low-gluten flour, and then start the electric egg beater again and beat at low speed for a few seconds until there is no dry powder and then stop. Be sure not to over-stir, otherwise gluten will appear, which will affect the effect.
Step 3: Mixing and molding
Take out one-third of the whipped meringue and put it into the egg yolk paste. Use a spatula to mix them until they are evenly mixed (just like stir-frying, do not draw circles to avoid defoaming).
Then, pour all the mixed batter back into the remaining meringue basin, and use the same technique again to stir quickly and gently to make it uniform.
Pour the final batter into the paper cup until it is half full.
Step 4: Bake and bake
Preheat the oven to 150 degrees in advance.
Place the filled paper cups into the middle rack of the oven.
Set the temperature to 150 degrees and the time to 20 minutes .
During the baking process, you will see the small cakes slowly puff up and take on an attractive golden color on the surface.
After the time is up, take it out immediately and let it cool down on a drying net.
[Key points of cooking and tips for avoiding pitfalls]
Egg whites are whipped : The container must be oil-free and water-free, otherwise the egg whites cannot be whipped.
When using the stirring technique , mix the meringue and egg yolk paste. Move quickly and gently, and do not make circles. You must prevent the batter from defoaming, otherwise the cake will collapse.
Prevent drying and cracking : The temperature of a small oven tends to be too high. If you notice that the surface is coloring too quickly, you can open the oven door and quickly cover the surface of the cake with a piece of tin foil to avoid burning.
[Instructions on flavor characteristics and nutritional adaptation of finished products]
This small cake has a delicate internal structure and a moist and soft texture. It has a light egg aroma and a sweet taste, which is different from the sweet ones sold outside.
As a child's breakfast or a snack between classes, it is not only hygienic and safe, but also replenishes energy.
If you want more comprehensive nutrition, you can add a few dried cranberries to the batter, or sprinkle a small amount of black sesame seeds, so that the taste and nutrition will be taken to a higher level.
Enjoy the delicious food and fun created by your own hands!
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