There are many kinds of cakes, which can be summarized into three categories: first, milk foam, also known as clear cake, which is divided into protein and sponge 1, protein-angel cake, and the main raw materials are protein, sugar and flour.

Features: white, slightly rough in taste, not too good in taste, but beautiful in appearance and purulent in egg smell. 2, whole eggs-sponge cake, the main raw materials are whole eggs, sugar, flour, cake oil and liquid oil.

Features: fragrant taste, soft structure, elasticity and light grease. Second, Qifeng in the early 1990s, as Taiwan-funded baking enterprises entered the mainland market, the Qifeng cakes they made gradually became popular.

In fact, the history of Qifeng cake is not short, it has been at least thirty or forty years. The so-called Qifeng is translated from English CHIFFON. The word was originally French, which means that the mixed stuffing is as soft as the sent protein. And Qifeng's sending is to separate the egg yolk and the protein, first stir the protein part very fluffy and soft, and then mix the egg yolk batter, so this kind of cake is called Qifeng cake. Its batter is thin, soft and fluffy, and its product features: egg fragrance, oily fragrance, aftertaste, soft and elastic structure, fine and tight organization.

Third, the batter-heavy oil cake is made by mixing the solid oil in the formula with air, and the batter is heated and expanded into a cake in the oven. The main raw materials are eggs, sugar, flour and butter. Its batter is thick and fluffy, and its product features: rich oil fragrance, deep taste and aftertaste, relatively compact structure and certain elasticity.

Also known as cream cake, because the amount of oil reached 100%. Section 2 Raw materials for cake 1. Eggs and eggs are one of the important materials for cake making, accounting for1/3-1/2 of the cost in the cake.

1, chemical composition of eggs: eggs contain egg white, yolk and eggshell, of which egg white accounts for 60%, yolk accounts for 30% and eggshell accounts for 10%. Protein contains water, protein, carbohydrate, fat and vitamins, and the protein in protein is mainly ovalbumin, ovoglobulin and ovomucin.

The main components in egg yolk are fat, protein, water, inorganic salts, egg yolk and vitamins, etc. The protein in egg yolk is mainly lecithin and yolk gall white. 2. The main functions of eggs: ① Bonding and solidification. Eggs are rich in protein. These protein can capture a lot of air during the mixing process to form a foam, which forms a complex network structure with the gluten of flour, thus forming the basic organization of the cake. At the same time, protein is solidified by heat, which makes the organizational structure of the cake stable.

(2) The egg liquid that has been sent away by swelling contains a lot of air, which expands when baked, increasing the size of the cake, and at the same time, the protein of the egg is distributed throughout the batter, which plays a role in protecting the gas. 3. Softening effect Because egg yolk is rich in oil and lecithin, and lecithin is a very effective emulsifier, eggs can play a softening role.

In addition, eggs also play an important role in the color, fragrance and nutrition of cakes. Second, the sugar 1, the choice of sugar: the sugar usually used in cake making is white sugar and a small amount of sugar powder or syrup is also useful, which is one of the main raw materials in cake making.

(1) White sugar, abbreviated as granulated sugar, is made by extracting sugar juice from sugarcane or beet, filtering, precipitating, evaporating, crystallizing, decoloring and drying. It is a white granular crystal with high purity, and the sucrose content is above 99%. According to its grain size, it can be divided into coarse sand, medium sand and fine sand.

If you are making sponge cake or Qifeng cake, it is best to use white sugar, with fine particles as the best, because the sugar with large particles can't be dissolved because of high sugar consumption or short stirring time. If there are still white sugar particles in the finished cake, it will lead to the decline of the quality of the cake. When conditions permit, it is best to use fine sugar. 2, sugar powder It is a reproduction of sucrose, a pure white powder with the same taste as sucrose.

Commonly used in heavy oil cake or cake decoration. (3) syrup-invert syrup or starch syrup, which is made by adding water and acid to sugar; Starch syrup, also known as glucose syrup, is usually a viscous liquid made by adding acid or enzyme to corn starch, decoloring and concentrating.

It can be used for cake decoration, and is often added when making cake batter abroad to improve the flavor and fresh-keeping properties of cakes. 2. The function of sugar in cake: ① To increase the sweetness of the product and improve the nutritional value; (2) Skin color. During baking, the surface of the cake turns brown and emits fragrance.

(3) Filling, which makes the batter smooth and delicate and the product soft, is the main function of sugar. (4) Keeping moisture, delaying aging, and having antiseptic effect. (3) The role of salt in cakes 1, reducing the sweetness, making it palatable to cakes without salt, which is heavy in sweetness and greasy after eating. Salt can not only reduce the sweetness, but also bring out other unique flavors.

2, can increase the internal whiteness 3, strengthen the structure of gluten 4, flour flour is processed from wheat and is one of the main raw materials for making cakes. 1, the choice of flour: Flour can be roughly divided into five categories, which are high gluten flour, low gluten flour, medium gluten flour, whole wheat flour and cake (bread) special flour.

The flour usually used for cakes is soft flour, that is, low-gluten flour or cake-specific flour. Low gluten flour is ground from soft white wheat. It is characterized by low protein content, generally 7-9%, and wet gluten is not less than 22%.

Special flour for cake is a kind of flour treated with chlorine gas. This flour is pink and white, with low gluten content and high water absorption. The product made from it has high preservation rate and is specially used for making cakes. 2. The function of flour in the cake: In the making of the cake, the gluten of flour constitutes the skeleton of the cake, and starch plays a filling role and is one of the main components.

5. Cake oil Cake oil, also known as cake emulsifier or cake foaming agent, plays an important role in the production of sponge cakes. At the beginning of 1980s, when making sponge cakes in China, there was no cake oil added, which was very slow in passing time, with low yield, rough structure of finished products and serious egg smell.

Later, cake oil was added, and the whole process of making sponge cake only took 8-10 minutes, the yield was greatly improved, the cost was also reduced, and the baked finished product was even and delicate, and the taste was soft. It can be seen that the birth of cake oil in that year was a revolutionary breakthrough. Now, with the continuous improvement of people's living standards, consumers are becoming more and more particular about eating, and they are turning full into good food.

2. Please tell us more about the knowledge of making cakes.

Materials:

A. 4 eggs (room temperature).

B. 3/4 cups of common flour (preferably low gluten).

C. sugar 1/2 cups.

D yeast 1 teaspoon.

E. a little salt.

F milk or water 1/4 cups.

G. oil 1/4 cups (cooking oil is enough) [and butter keeps the cake from sticking to the tin foil].

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Practice:

1. Separate the yolk from the egg white at room temperature, and the egg white must not touch the oil (the bowl and blender must be clean).

2. Mix BCDE in a bowl, then add egg yolk and FG, and mix all the mixture evenly at high speed.

3. Beat the egg whites (add a spoonful of tartar powder) at high speed for 2-4 minutes until the egg whites are creamy and fine and even.

4. Slowly add the protein into the mixture like flour with a large spoon, and gently turn it from bottom to top with a large spoon, so that the protein can be filled into the mixture of flour. It is very important to be light without large pieces of protein.

5.(a) Use the oven-put it in a test tray with tinfoil and butter at 350 degrees for 25-30 minutes.

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(b) Use the microwave oven-pour the stirred batter into a container (please wipe it with butter in advance so as not to touch the bottom), smooth the surface, then gently cover it with plastic wrap, and put it into the microwave oven to pierce it with a bamboo stick from time to time until there is no liquid on the bamboo stick, which indicates that the baking has been successful.

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(c) Pour the stirred paste into the preheated rice cooker with a rice cooker, beat the rice cooker several times to eliminate bubbles, press the cooking button, jump to the heat preservation and wait patiently. This process depends on different power rice cookers. Some rice cookers have high power, so it's good to cook for one and a half hours at a time, while those with low power need to cook several times, but don't press the cooking button frequently. After jumping to the heat preservation, keep it for 20 minutes before cooking, or the bottom will be burnt.

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There are many people who fail to make cakes in the microwave oven, and the reason is that the protein is not sent away. Now I'll tell you the secret of my egg whites! As long as 10 minutes, you can make a soft cake without baking powder!

1. Check your egg beater first. The basin and egg beater must be clean, oil-free and water-free, otherwise it will increase the difficulty of sending.

Now let's beat the egg whites! First, add a spoonful of salt to the protein bowl, which is very helpful to send the protein! Start beating ... until the egg whites are foaming, which only takes 1 minute.

3. Now, you can add 1/3 of the sugar you prepared to the egg white, and continue to beat ... until the egg white bubbles evenly. At this time, the egg white is still watery. This may take three minutes.

4. Add the rest of the sugar 1/2, and beat it ... until the protein turns white, look carefully! At this time, the protein can still see thin bubbles, but it has become semi-liquid. If you are making an angel cake or a Qifeng cake, it will do. This seems to be called "wet bubble". At this time, when you beat the egg to stir up the protein, the protein will drip down. This will take about 4 minutes.

5. Finally, put all the remaining sugar into the basin. In one word: your hand feels a little heavy after beating, and the protein has become semi-colloidal. After beating for a while, you can sow the protein in a corner of the basin at will, and it will not flow. This is called "dry bubble", which is most suitable for making sponge cakes. It takes two minutes, that's enough!

Ok, 10 minutes you have a successful protein. Will make a successful cake!

3. What common sense do I need to master before learning to make cakes?

Prepare materials: flour, eggs, milk, salt, sugar and oil.

Note: Do not touch a drop of water in this process. Dry all the utensils before using.

Beat the eggs according to the amount. I used 4 eggs here, and the egg whites were separated.

Three chopsticks are going to beat egg whites.

Hit it twice and that's it.

To highlight the sweetness, add a little salt.

A spoonful of sugar

Keep fighting, keep fighting, keep fighting.

Add another spoonful of sugar when it is a little thick, and keep beating.

After about 15 minutes, it will become creamy, and the chopsticks will not fall off.

This process is more critical, 15 minutes of continuous play, not for fun, very painful.

Put two spoonfuls of sugar in the yolk.

3 tablespoons of rising flour

6 spoonfuls of milk

Stir well

Pour in half the creamy egg whites.

Note: Stir up and down instead of circling.

Stir well, then pour in the other half of creamy egg white, and stir up and down.

Press the cooking button to preheat the rice cooker 1 min, and then take it out, as long as the pot is a little hot.

Pour a little oil into the pan and spread it evenly to prevent it from sticking to the pan.

Pour in the stirred things, then squat down a few times to shake out the bubbles.

Press the cooking button, it will automatically jump to the heat preservation file in about 2 minutes. At this time, cover the vent with a towel and stuffy for 20 minutes.

Then press the coOKing button, and it will be ok after 20 minutes.

Open the lid

The pan was oiled and came out as soon as it was poured. The bottom of the cake was darker.

Soft and delicious cake, you're done! Applause sounded.

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4. What should beginners do if they want to make cakes?

Cooking cakes in rice cookers and steaming cakes in soup pots (with pictures) The most detailed final version/Ensure that everyone can make butter and cream without baking powder, yeast powder, only four basic raw materials: eggs, milk, sugar and flour; It's useless to weigh the weight with a scale, without a electric egg beater or a sieve (it's better to have one, hehe) ... you can do it! In order to make it easier for novices to understand, what I wrote is still verbose. Please bear with me: P Material and preparation of rice cooker: power 500 W; Capacity 2.5L (for reference only, it doesn't really matter) Materials: 3 to 4 eggs, only half a box of milk (250ml), white sugar, common flour (medium gluten and low gluten are ok/of course, it's best to use low gluten) 1, separate egg yolk and egg white, and put them in clean, oil-free and water-free bowls respectively. 2. Add 5 to 8 tablespoons of white sugar to egg yolk. Then add half a box of milk and mix well; Add flour (it is better to sieve it with a sieve), turn it up and down while adding it, and mix well (don't circle it) until it becomes a slightly thick egg paste (add milk if it is too thick, and add flour if it is too thin). Unscreened flour will produce coarse grains in the egg paste, so when mixing, use a spoon to flatten the coarse grains of flour and melt them.

Of course, the spoon can't make it very delicate. Please allow a little defect: P3. Put aside the mixed egg paste and let's beat the egg whites. Add 2~3 tablespoons of sugar to the egg white, add a little salt (or a few drops of vinegar or lemon juice, whichever you choose), and beat in circles in one direction (never change direction! ) until it is sent into a hard foam, that is, the inverted protein in the basin will not fall off.

This step is very critical, and whether the cake can be made depends on it! ! ! Electric egg beater, of course, is the most labor-saving. If you don't have it, use a manual eggbeater (spiral is the best). If you don't have it, use three chopsticks to beat it (this step is the most tiring, and your hands are sore ~ ~). 4. Add the sent protein to the egg yolk paste twice, turn it up and down, don't circle it, mix well and add it again until it is all mixed well; (Note, I'm missing a mixed picture here.) Then cross the mixed cake paste with a spoon and turn the big bowl with the other hand at the same time, so as to defoam the cake liquid; If you are patient enough, you can also prick the bubbles one by one with a toothpick: P5. Rub a thin layer of peanut oil on the inner wall of the rice cooker, cover the cooker and press the cooking switch. When the switch trips, slowly pour the cake paste into the cooker, smooth it with a spoon, or pinch the container several times to make it smooth (it's very hot, so you should pinch it with a cloth); Then cover the lid, press the cooking switch again. 6. When the cooking switch jumps again, ignore it, wait for 15~20 minutes, and press it again. After the third trip, still ignore it; After about 20 minutes, open the lid and insert a toothpick into the cake for testing. If the toothpick can be very dry, it means that the cake is OK and can be cooked. (If the toothpick is wet and brings out some cake foam, or if you think the cake skin is not dry enough, press the cooking switch again and cook in ten minutes. ) 7. The upside-down cake is at the bottom when it is slightly cooled, and the color is particularly nice:) 8. Cut into pieces after cooling, isn't it great? Does it look like it's not baked? Hehe:) The dishes are very soft, fragrant and delicious:) Practice and steps: 1, put the egg whites of three eggs (preferably fresh) and

2, milk (must be pure milk) 7 tablespoons. Or about half a packet. Beat a few drops of salad oil evenly. 3. Put 4 heaps of flour with soup spoon into 2.

(Preferably low-gluten flour, occasionally medium-gluten flour) 4. Mix well. Stir it into a paste (this paste will stir until you feel that the chopsticks are almost unable to stir in it). Note: Do not stir it in circles, it will cause tendons.

Only stir up and down, don't circle) 5. Beat the egg yolk, pour it into 4 medium and mix well. (2-5 to form a, egg yolk paste, put aside first) 6, egg white should be put in a clean, water-free, oil-free (very important, otherwise it will not be made) basin.

Beat twice with an egg beater (8 yuan is sold in the supermarket). After foaming, put a little salt in the egg white (which helps to send it away). Then beat the egg white and beat it clockwise. During this period, put the sugar in twice until the egg white pot is turned upside down, and the egg white can't flow down. It looks similar to the cream on the cake sold outside.

(Don't put it in the middle for a long time, and beat it continuously) Note: Be sure to pay attention to the container for beating egg whites without water or a little yolk. It must always be played in one direction. For example, if you have started playing counterclockwise, then you must always play counterclockwise. Never change the direction (6 forms B and protein paste). 7. Mix A and egg yolk paste with B and protein paste.

First, mix one-third of the egg yolk with a plastic shovel (the kind used to hold rice), stir it up and down, don't circle it, then pour it into the egg white paste and stir it up and down evenly, and mix it in three times. Note: When mixing the beaten egg white with the egg paste, you must gently stir it up and down, and never use too much force quickly, otherwise the air will run out and the cake will not be made. This process needs a block, preferably not more than two minutes.

8. Rice cookers preheated in advance. Add a little oil to the preheated rice cooker to prevent it from sticking.

Just press the heat. After jumping up, don't press it again. Block the air holes on the cover of the rice cooker and keep warm for 40 minutes.

9. Take it out and pour it on the plate, and let it cool. Three main points: First, the concentration of yolk paste and paste is similar, and it is not good to dilute and dry. Second, the protein should be sent in a clean, waterless and oil-free basin. Until the egg white basin is turned upside down, the egg white will not flow down.

Third, the rice cooker should be preheated, and don't press it after jumping up. Excessive heating will also shrink.

Open the pot and insert it with a bamboo stick, just don't touch the noodles. Delicious tip In addition to using electric cookers, you can also steam cakes ~ ~ Method: 1, put a thin layer of oil on a clean container (big bowl or the like), and pour the mixed cake paste into the container.

2. Add water to the steamer to boil, then put the container filled with cake paste into the steamer and steam it for 20 minutes. Don't take it out in a hurry after turning off the fire, let it sit in it for a while ~ then take it out and let it cool and cut into pieces:) Steamed cake is as fragrant as rice cooker cake, but it tastes moist and soft, which is more suitable for children.

5. What should I pay attention to when learning to make cakes?

Learn to make cakes and become your own boss after graduation. Many students want to open their own cake baking shop after graduation. At present, the most direct and quick way is to take part in the study. In the baking training class, the teacher will teach all kinds of popular bread, cake and pastry making techniques without reservation, so that you can become a qualified pastry chef in a short time. In this way, we can get twice the result with half the effort, save time and learn the most practical application technology.

The failure of many cake shops is more or less caused by the lack of professional knowledge of the operators, because the lack of professional knowledge will increase your production cost and the uncertainty of product quality. In order to increase your business risk, the location of the cake shop has certain particularity, and it is best to choose in the following areas:

1, the business center in a specific area.

2, transportation hub, large flow of personnel.

3. School-intensive areas, because young students are the main consumers of western snacks.

4. Residential quarters It should be noted that there are many new residential quarters. Although they are very high-end, the occupancy rate of people is not high. Be careful when opening stores in such communities.

6. I want to learn how to make cakes. Please give me some knowledge.

Cake making: two whole eggs-three, refined sugar-150g, low-gluten flour-120g, cream-15g, milk-15g. It can be heated with warm water at 40 C, which makes it easier to make soft, elastic and delicious cakes. 2. Add the sieved low-gluten flour into the 1 material and mix well with a wooden spoon. 3. Pour the milk and cream dissolved in water into the two materials and mix them quickly.

If the stirring is not enough, the finished cake will have big bubbles and rough taste, and if the stirring is excessive, it will harden the cake without bubbles. 4. Pour the three ingredients into the cake model for about eight minutes, and bake in the oven at 180℃ for about 30 minutes. Note: The secret of making a cake: If you want to make a sponge cake with a soft entrance, it depends on the method of stirring and foaming the cake. If there are many bubbles, you must make them before they disappear. The cleaning of containers or egg beaters is also very important. When the utensils contain grease, the eggs can't bubble.

Oven cake round cake baking tray food processor glass bowl deep pot chef knife egg beater wooden spoon brushing knife metal bowl small screen baking plate scraping wire rack butter paper square head knife wire rack hazelnut protein fine sugar cherry liqueur millet powder icing light butter protein butter and flour right amount hazelnut 250g fine sugar 300g millet powder 2 tablespoons protein 6 icing and butter cream right amount of water/ Kloc-0/50ml of fine sugar 1 50ml of egg yolk, 6 3 tablespoons of cherry liqueur (kirsch, which can be increased as appropriate), 375g of light butter making order1,preparation of hazelnut custard 2, baking 3, preparation of butter cream 4, combination cake 5, preparation of cake before decoration 2 days, tightly wrapped and frozen in the refrigerator. Because it is soft, it is easy to slice.

Just add icing and hazelnut as decoration before eating. Add a minimum freezing time of 1 hour. 1. Prepare hazelnut custard 1, coat the baking sheet with butter, spread the butter paper, then coat the butter and flour, and pour off the excess flour.

Turn the round cake plate upside down on the baking plate and draw a circle along the edge of the cake plate with your fingers. 2. Bake hazelnut in the oven 12~ 15 minutes, and peel (method >; > , keep 1/3 for decoration.

Mix 1/2 of fine sugar with the remaining hazelnut and put it in a food processor. 3. Grind hazelnut into powder, or use a spiral planer.

4. Put the nut powder and sugar into a glass bowl and add corn flour. 5. Put the egg whites in a metal bowl, and beat them with an egg beater or an electric mixer until they are straight. Add the remaining fine sugar and continue beating for 20 seconds until a smooth custard is formed.

6. Add 1/3 hazelnut paste and mix lightly with a spatula. You can insert it from the center with one hand, scoop it up from top to bottom, cover it and stir it, and turn the bowl counterclockwise with the other hand. Add the remaining hazelnut paste twice. Second, bake 1 and preheat the oven to 130℃(250? , gas furnace 1/2 degrees).

Shovel the stirred custard onto the already prepared and circled baking sheet, and scrape it flat into a round cake shape with a wide square-headed knife, and three pieces can be made before and after. 2. Put the baking sheet into the oven and bake it, turning it from time to time, until the custard is slightly Huang Gan and becomes a protein cake, which takes about 40~50 minutes.

3. Take out the baking sheet, pour the cake plate upside down while it is hot, cut off the excess along the edge, carefully remove the butter paper, and then put it on the wire rack to cool. Third, prepare butter cream 1, first boil the fine sugar with water, and then continue to cook until it is soft curry-like, without stirring.

To test whether it is just right, remove the pot from the fire, scoop up the syrup with a teaspoon, and after cooling for a few seconds, take a little syrup with two fingers and rub it until it becomes small round particles. 2. When dissolving the syrup, stir the egg yolk evenly with an electric stirrer.

3. Slowly pour the hot syrup into the egg yolk liquid and stir it. 4. Continue to beat at high speed until it is thick and sticky after cooling.

5. Add butter to the bowl and beat it with an electric mixer (it can also be mixed with a wooden spoon). It should be stirred until it is soft and creamy. 6. Slowly add the butter to the already thick egg sauce and continue to stir.

7. Add 3 tablespoons of cherry liqueur and continue to stir (the amount of wine can be increased as appropriate). 4. Combine cake 1. Cut the hard paper into a round cake bottom shape, lightly spread butter and cream, spread a baked protein cake, and gently press it.

In order to facilitate work, you can put the card paper on the bottom of the upside-down cake tray before putting the protein cake. 2. Coat the protein cake with 1/4 of butter and cream, level it with a square-headed knife, and then fold the second protein cake, and also coat it with 1/4 of butter and cream.

3. After stacking the third piece, coat the whole cake with the remaining butter cream. 5. Decorate 1. Sprinkle the icing on the cake surface with a small sieve to form a thick layer. 2. Chop the hazelnut with the chef's knife and gently stick it on the edge of the cake by hand.

3. Arrange the chopped hazelnuts on the cake with a knife and freeze them tightly, at least 1 hour. Fruit cake materials: (1) low-gluten flour 1 00g, cream100g (2) powdered sugar100g, salt12 tsp (3) 2 eggs (4) 20 milk.

(2) Sieve the low-gluten flour, add the cream and beat with an egg beater until the volume expands and the color turns white. (3) Add the materials (2) and mix well until there are no particles.

(4) Add the eggs and mix well, then add the milk and mix well. (5) Finally, the materials prepared in the method (1) are added together and evenly mixed, and then put into an oven and baked at 170℃ for about 30 minutes.

Mushroom cake materials: sugar, protein, cocoa powder, salad oil, butter-free seasoning: sugar: protein =2: 1, cake embryo: chocolate: butter-free =4:5: 1 Practice: 1 Protein-free mushroom: sugar: protein = 2:/. Beat the egg whites until fine while adding sugar.

Use a toothless flower mounting head of about 1cm to mount mushrooms on a baking tray lined with white paper and sprinkled with a little flour, and sprinkle a little cocoa powder on the surface. Baking temperature 120℃ is about 40 minutes.

2 Preparation of chocolate cream: Mix cocoa powder with salad oil and add butter (the thickness depends on the need). 3 use S.P sponge cake embryo, peel and cut three layers, embed chocolate cream in the middle, scrape chocolate cream on the top and vertical sides, scrape a small round with white oil in the center, and decorate with mushrooms.

Glass cake materials: milk, egg yolk, granulated sugar, corn starch, butter, agar, custard powder seasoning: milk-making cream, milk: egg yolk, granulated sugar, corn starch: white.