Basic knowledge of making cakes

Basic knowledge of making cakes. In life, many friends go to cake shops to make cakes on their birthdays. Of course, some also make them at home. Yes, just prepare some cake making materials. Below I have compiled the basic knowledge of making cakes. Basic knowledge of making cakes 1

1. Cake classification

Use raw materials, mixing methods, batter characteristics, etc. as the basis for classification

(1) Batter cakes

1. Main raw materials: oil, sugar, eggs, flour.

2. Stirring method: Use a large amount of oil with good melting properties and stir it to make it bulky. Or use chemical leavening agents to raise the cake body when heated during baking.

3. Batter characteristics: Batter that is mechanically puffed up usually has a thicker consistency. Chemically raised batter has a thinner consistency.

(2) Foam cake

1. Main raw materials: flour, eggs, sugar.

2. Stirring method: Utilize the protein properties of eggs and stir them at high speed to make them puffy.

3. Batter characteristics: The batter does not contain any fat when mixed, and the specific gravity is the lightest.

(3) Chiffon cake

1. Main raw materials: flour, eggs, sugar, oil, water.

2. Mixing method: Prepare the batter in two groups and three steps; divide the raw materials into two groups, one group is used to prepare the batter, one group is used to beat the egg whites, and in the third step, the two groups are mixed.

3. Batter characteristics: It contains the most water, but when baking, the rheology is relatively low.

Common problems, causes and solutions

1. Common problems

(1) Cake shrinkage

1. Baking time not enough.

2. Stir for too long.

3. There is too much moisture and too much oil on the mold.

(2) There are holes in the cake tissue

1. Too much baking powder.

2. The batter is too dry.

3. The primer is too large.

(3) The skin is too thick and a bit white

1. The baking oven temperature is too low and the baking time is too long.

2. There is not enough sugar water or water.

3. If the fire is too great when entering the surface, the skin will be formed early.

4. The passing time is short and the sugar is not beaten.

(4) The cake is not large in size

1. The eggs are not stirred enough.

2. The eggs are not fresh.

3. The gluten strength of the flour is too strong.

(5) The cake sags in the oven

1. Too much oil.

2. The oven temperature is too high and the baking time is short.

3. The pulp is too thick and contains too little water.

4. The number of pages is too high.

(6) Chiffon cake has a rough texture

1. The flour has high gluten content.

2. The eggs are not fresh enough.

3. The room temperature is too high.

(7) Tighten the waist of the chiffon cake after it comes out of the oven

1. There are too many wet ingredients in the formula.

2. After taking it out of the oven, let it cool completely before demoulding.

3. The baking time is too short.

(8) The sponge cake has colloid sinking to the bottom

1. The humidity of eggs and other materials is too low and needs to be heated.

2. Flexible materials in the batter too much. The furnace temperature is too low when entering the furnace.

(9) Cracks in the skin

1. The temperature is too high when entering the furnace.

2. Too much baking powder.

(10) The volume is too small

1. The egg whites are too soft.

2. Too much flour.

3. The baking time is too long

(11) The sponge cake has colloid settling to the bottom

1. The humidity of eggs and other materials is too low and needs to be added Warm,

2. There are too many flexible materials in the batter. The furnace temperature is too low when entering the furnace. Basic knowledge of cake making 2

Chiffon cake:

Separate the egg white and egg yolk. First mix the egg yolk and flour to form an egg yolk paste, then beat the egg white separately, and then mix again. become.

Sponge cake:

The most traditional cake, pour all the eggs into the egg beater and beat them. After whipping, add oil, powder, and sugar to make it.

Angel cake:

Separate the egg white and egg yolk, use only the egg white to beat, discard the egg yolk. Then add flour and sugar to make it.

Getting started with baking is both easy and difficult. Either the baked cake will be soft or it will be burnt.

7 practical basic baking knowledge that will best understand your little thoughts:

1. Why do you need to use low-gluten flour when making cakes?

Using flours with different gluten properties will cause the pastry to have different expansion and hardness. For example, when making sponge cakes, low-gluten flour is used, and the finished product has a soft texture, elastic texture, and an upright shape that will not collapse. If high-gluten flour is used, the excessive gluten will inhibit the expansion of the cake, resulting in a small baked product with a solid texture and a slightly hard texture.

2. How to beat eggs?

The beating of eggs is divided into: beating of separated eggs and beating of whole eggs.

Separate egg beating refers to the method of beating egg whites and egg yolks separately, and then combining them into one after being beaten.

Separate the eggs and beat them. To beat the egg whites, you must first ensure that the container needs to be water-free and oil-free. It has two states, wet foaming and dry foaming.

Wet foaming: Beat the egg white into a rough foam, then add sugar and beat until it is textured, white and smooth. When you pull up the egg beater, it will be elastic and stand upright but the tail end will be slightly bent.

Dry foaming: Beat the egg whites into rough foam, then add sugar and beat until the texture is obvious and white and smooth. When you pull up the egg beater, it will be elastic and the tail end will be straight.

Whisting whole eggs refers to the method of beating egg whites, egg yolks and sugar together.

Beat whole eggs, usually with hot water. When beating whole eggs, because the egg yolks can reduce their consistency when heated, increase the formation of emulsions, and accelerate the mixing with egg whites and air, making them more likely to foam and expand, so they must be beaten with heat.

3. Is the cake batter too thick?

If the batter is too thick, you can add some water, milk, or orange juice to adjust it. Otherwise, the baked cake will easily crack or fail to rise.

4. Why can’t you stir in circles when making cakes?

Stirring the batter in circular motions can easily cause gluten in the batter, resulting in the resulting cakes and biscuits not being soft enough; when mixing batter with whipped egg whites, it is easy to cause the whipped egg whites to defoam. Therefore, it is better to mix the batter by stirring or cutting.

5. The cake collapsed during baking?

The reasons for this situation are: the batter is too thin or too thick. If too much sugar is used, the overall structure of the cake will be unstable. For stale eggs, the egg whites are over-beaten, and the instability of the egg whites also leads to the collapse of the structure.

6. The cake is very loose and has no toughness?

The amount of eggs used affects the toughness of the cake. Sometimes if the cake is very loose and breaks when touched, it may be due to the lack of eggs.

7. How to judge whether the cake is cooked?

A mature cake will emit a rich aroma, and its skin will turn golden brown and begin to harden. When you insert a bamboo skewer into the cake and pull it out, there will be no batter on it. Basic knowledge of making cakes 3

Introduction to basic tools

Measuring cup: The capacity of a measuring cup is 200 ml. The basic action when measuring is to fill the container and then flatten it.

Flour sifter: There are two layers of mesh, which can sift the flour very finely.

Egg beater: Choose one with a firm handle that fits your hand shape.

Electric mixer: Easily make eggs, cream, etc. expand and foam in a short time.

Rolling pin: Long and straight ones are preferred. When using, sprinkle some flour on the chopping board and rolling pin to make it less likely to stick to the dough.

Spatula: Used to spread butter or adjust the shape.

Dough scraper: can shape the dough into a loaf shape or cut the dough into small pieces. Thin blades make it easy to scoop dough off the cutting board.

Serrated scraper: An ideal tool for novice decorators, use this tool to scrape chocolate etc. to add interesting decorations to the top of the cake.

Serrated knives and other knives: can be used to cut cakes, cheese, etc. Serrated knives are mostly used to cut cakes and mousses that are crisper and harder. Preheating the knife before cutting can avoid sticking.

Mold: can make square pyramid-shaped cakes, mousses, etc.

Baking pan: Place the prepared cakes, desserts, etc. on the baking pan and put it directly into the oven; you can also put paper on the baking pan, which will not only prevent it from burning, but also make the finished product easier to bake. take out.

6-inch round mold with bottom: 15 cm in diameter, often used for making cakes, tarts, pies, etc.

8-inch bottom-free round mold: a good choice for novices, with a diameter of about 20 cm. It is often used for making cakes, tarts, pies, etc.

8-inch solid-bottomed round mold: When making chocolate caramel pudding, no-bake cheesecake, and inversion cake, you need to use a solid-bottomed mold.

Precautions for making cakes

1. Read the instructions carefully

The order of each step in making a cake is very important. If you forget to add certain ingredients or add them at the wrong time, you will be wrong by a thousand miles. Therefore, please read the production process carefully before taking action.

2. Prepare the tools

Please place the required tools before you start making. It is best to prepare one dry and one wet rag. Every tool should be washed clean, leaving no water or oil stains. If some materials come into contact with water or oil, the production effect will be affected. For example, if the container for beating egg whites is slightly oily, the egg whites will not be beaten beautifully.

3. Prepare the materials

When weighing the materials, the weight should be accurate. For lighter materials such as gelatin sheets, it is best to weigh three or four pieces together and then average each piece. Portion. The flour needs to be sifted first.

4. Preheat the oven

Because it takes some time for the oven to heat up to the temperature for use, so please preheat it for 10 to 2 minutes before use.