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Usage of Instant Cake OilInstant Cake Oil

Cake oil, also known as cake emulsifier or cake starter, is a paste emulsifier composed of glycerol monostearate, spatula and other raw materials, which is an indispensable compound emulsifier for the production of cakes, and can also be widely used in various types of Chinese and Western-style pastries. Below I bring you an introduction to the use of quick-fat cake oil.

Characteristics of quick-fat cake oil

1. Easy to operate, stable quality, suitable for cakes and all kinds of Chinese and Western-style pastries.

2. Fast whipping, the egg pulp can be beaten into foam in a short time.

3. It can make the cake organization structure uniform and delicate, and the texture is fluffy.

4. It can improve the yield and reduce the cost.

Scope of use of quick-fat cake oil

Cake, bread, Cantonese-style moon cake crust, Taiwan-style moon cake crust and Soviet-style moon cake crust.

Suggested usage of Quick Release Cake Oil

Bread: 1-2% of flour

Sponge Cake: 3-5% of egg

Heavy Cake: 5% of egg

Cantonese Moon Cake: 0.3% of flour

Taiwanese Moon Cake: 5% of flour

Cheese Moon Cake: 0.3% of flour

Taiwanese Moon Cake: 5% of flour

Cheese Moon Cake: 0.3% of flour

Cantonese Moon Cake: 0.3% of flour

Chaosiu Style Mooncake: 5% of flour for pastry

How to use Instant Cake Oil

Add Instant Cake Oil to food recipes along with fats and oils when making bread or mooncake crusts.

When making cakes add it to the tank just before the batter is quickly mixed, but make sure it is fully dissolved before the batter is finished mixing.

Introduction to Cake Oil

Cake oil, also known as cake emulsifier or cake starter, plays an important role in the production of sponge cake.

In the early 1980s, the domestic production of sponge cake has not been added to the cake oil, the whipping time is very slow, the yield rate is low, the organization of the finished product is also rough, there will be a serious egg smell. Later added cake oil, the whole process of making sponge cake whipped only 8?10 minutes, the yield is greatly improved, the cost is also reduced, and baked out of the finished product organization is uniform and delicate, soft texture.

The main component of cake oil is a chemically synthesized monoglyceride with palm oil as the emulsifier. Palm oil is a saturated fatty acid oil, which can cause cardiovascular disease with long-term use. In the western pastry industry, cake oil is mainly used with eggs, flour, water together with mixing, made of cake, but also with vegetable oil, water, milk powder together to make the so-called ? Fresh cream? It can also be used with vegetable oil, water and milk powder to make the so-called "whipped cream", which can be made into various patterns and coated on the surface of the cake and the sandwich. This additive is also cheaper, 10 kilograms of a barrel of the market retail price of about 80 yuan.

The amount of cake oil added is generally 3-5% of the eggs. Because it is added to closely follow the eggs, whenever the cake recipe in the egg increase or decrease, the cake oil must also be proportionally increased or decreased.

Cake oil must be added before the rapid mixing of the batter, so that it can be fully mixed and dissolved, which will also give the best results.

According to nutrition and health experts, cake oil is not a nutritious ingredient, but a less toxic and relatively safe food additive. In the "national food additives consumption health standards (GB2760)", the use of this additive is clearly defined, the general maximum use of 6g / kg. Despite such a clear regulation, but the actual use of the actual added how much, the consumer is not very well defined. Although moderate consumption has no effect on the human body, but after all, it is a synthetic chemical product, excessive consumption will have side effects. Consumers are unaware of the situation, long-term consumption of cakes with excessive additives, easy to cause high blood cholesterol, atherosclerosis, cardiovascular diseases.

Cake oil must ensure that the batter is fully dissolved before mixing is complete, otherwise there will be precipitation and lumps; the batter in the addition of cake oil can not be stirred for a long time, because excessive mixing will make the air mixed into too much, but can not stabilize the bubbles, resulting in the rupture of the finished product volume ultimately caused by the subsidence of the tissues into the cotton-like.