Cutting and mixing are fast through the center of the mixing bowl. Keep the relative angle between the The Mixing Bowl and the scraper unchanged, and gently pass through the bottom of the The Mixing Bowl. After the scraper scraped the edge of The Mixing Bowl, naturally turn your wrist to let the cake paste stuck on the scraper fall back into The Mixing Bowl. Turn the The Mixing Bowl counterclockwise by 60 with your left hand, and then cut the scraper to the same position on the upper right.
Extended data:
In addition to stirring, there are eight ways to make cakes:
Qifeng style-that is, egg separation style, the egg white is mixed with sugar, and the batter is mixed with another liquid material such as egg yolk and powder.
Sponge bomb-that is, whole egg bomb, egg white, egg yolk and sugar are stirred together until they are thick and milky white, and the milk foam is stirred for about 2 seconds and then dripped, and then other liquid materials are added and mixed with powder.
French sponge method-egg separation method, egg white is beaten with 1/2 sugar, egg yolk is beaten with 1/2 sugar until milky white, and then other powders and liquid materials are added and mixed.
Angel Cake Method-Beat the egg white with tower powder until it bubbles, then add 1/2 sugar several times and stir until it bubbles wet (dry it thoroughly and then stir it). Sieve the flour with 1/2 sugar, then add it and stir until it is absorbed.
Sugar-oil mixing method-beat the oil until soft, then add sugar or powdered sugar and stir until soft and fluffy, then add eggs and stir evenly, and finally add powdered materials and stir. For example: biscuits and cream cakes.
Flour-oil mixing method-first soften the oil, beat it with flour until fluffy, then beat it with sugar, and stir it with eggs until smooth, which is suitable for the formula with oil content above 60%. For example: fruitcake.
Wet foaming-after the egg white or whipped cream is foamed, add sugar and stir until it is textured, white and smooth, elastic and upright, but the tail end is slightly bent.
Dry foaming-add sugar to egg whites or whipped cream and stir until the lines are obvious, white and smooth, and the ends are hooked and flat and elastic.
References:
Cake-Baidu Encyclopedia