Raw material formula editing
Cake material: 5 kg of rich powder, 8 kg of eggs and 4 kg of sugar.
Cream cream: butter oil 5 kg sugar 5 kg egg 1.5 kg milk 10 bottle (227 g) vanilla powder 2.5 g rum 100 g.
Sugar water: sugar 1 kg water 2 kg rum 100 g.
Food material editor
Cream cake, cream is a yellow or white fatty semi-solid food extracted from milk and goat milk.
condiments
500g of eggs, 200g of refined flour, and 0/00g of cream/kloc. condiments
150g sugar, a little essence water.
Cream cake is a kind of cake product with cream on its surface.
material
Whole egg -3, refined sugar-150g, low-gluten flour-120g, cream-15g, milk-15cc.
Practice editing
Method one
1. Beat the egg whites and yolk into two egg barrels respectively. Add sugar to the egg yolk, whip it in one direction with a cake brush until it thickens and floats, whip the egg whites in the same way, pour them into the egg yolk, and pour them while stirring. Then sift the fine powder with reeds, add it into the egg paste and stir slowly. Then add the boiled cream and essence water into the cake paste and stir gently.
2. Take 30 cake molds (iron round molds or flower molds), grease them or pad them with oil paper, then pour the cake paste into the molds, steam them in a cage for about 5 minutes, and then knock them out with a red dot in the middle. [ 1]
Method 2
1. Add the white sugar powder to the egg and beat it with an egg beater until it bubbles. If the temperature of the egg is too low, it can be heated with warm water at 40℃, which makes it easier to make a soft, elastic and delicious cake.
2. Add the sieved low-gluten flour into 1 and mix well with a wooden spoon.
3. Pour the milk and cream dissolved in water into the two ingredients and mix them quickly. If the stirring is not enough, the cake will have big bubbles and rough taste. If it is stirred too much, the cake will become hard without bubbles.
4. Pour the three materials into the cake model and bake in the oven at 180 degrees for about 30 minutes.
A special editor of dishes
Soft glutinous rice is sweet, nutritious and easy to digest.
Secret editor
If you want to make a soft sponge cake, it depends on the way the cake is stirred and foamed. If there are many bubbles, you must make them quickly before they disappear. Therefore, the materials are mixed in a shearing manner. Cleanliness of containers or eggbeaters is also very important. Eggs should not bubble when the utensils contain grease.
Precautions editing
1. It is very important to control the stability of furnace temperature during baking; 2. Keep beating the egg liquid halfway, and don't use iron or aluminum in the container.
Derived varieties with different colors can be made into cakes with different colors, such as almonds, fruits, whipped cream, margarine, chestnuts and chocolate cakes.
Nutritional value editor
Cream is the main food for people in western countries and some industrialized countries in the East. Cream extracted from milk is called natural cream. Although it has certain nutritional value, it contains high cholesterol, and it is very expensive to extract one catty of cream per kilo of milk. Only a small part of the cream people eat is natural cream, and most of it is second-generation hydrogenated cream. This kind of cream, which takes vegetable oil as raw material and adopts oil hydrogenation technology, reduces part of cholesterol content and can also be produced on a larger scale. However, it loses linoleic acid, a valuable nutrient in vegetable oil, and contains trans fatty acids harmful to human health. According to the current reports, the harm of trans fatty acids is mainly manifested in the relationship between trans fatty acids and cardiovascular diseases. Trans fatty acids, such as margarine, will reduce the content of beneficial high-density lipoprotein cholesterol and increase the harmful low-density lipoprotein cholesterol. Once the concentration of low-density lipoprotein cholesterol in blood increases, cardiovascular and cerebrovascular diseases, arteriosclerosis, diabetes, breast cancer and Alzheimer's disease may be induced. The United States, Denmark, Sweden, Germany and other western countries prohibit and restrict the use of margarine containing trans fatty acids. Denmark first legislated to prohibit the use of more than 2% trans fatty acids in oils. In new york, USA, more than 20,000 restaurants are prohibited from using trans fatty acids by law from 2007, and all catering enterprises in the city will completely ban foods containing trans fatty acids before July 2008 1. Since then, the Netherlands, Sweden, Germany, Canada and other countries have also formulated restrictive measures.
Although there is no available scientific data to determine the safe content of trans fatty acids in food, it is certain that the less trans fatty acids are consumed, the better the health. Pregnant women, new mothers who need breastfeeding, children and other special groups should try to reduce the intake of trans fats. In other words, eat less margarine food containing trans fatty acids.