Methods:

1. Pour the cake mix into a large container

2. Slowly pour in 200ml of cold water, stirring while pouring, and stirring to form a paste, then it's OK

3. Coat all four walls of a 24cm cake mold with melted butter (salad oil or vegetable oil is fine), so that you can remove it from the mold after baking.

4. Pour the batter from step 3 into the cake mold, preheat the oven to 160 degrees and bake for 60 minutes.

Food Parameters

Cake flour protein content is low, weak gluten, the general is the gluten content should be less than 24%, the dough formation time is less than 2, the evaluation value is less than 38. gluten is too strong, the cake inside the vacuoles large and uneven. Thick wall of vacuoles cake taste hard, the appearance of shrinkage and deformation, gluten is too low, cake products are too loose, lose spongy structure; flour is fine and uniform, low amylase activity; starch is less damaged, uniform and swollen, can make the pastry has a loose structure

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