This is done, and there is an introduction:

Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), cake emulsifier, shortening (usually butter or margarine, cakes with low fat content will be replaced with concentrated juice), gel powder, liquid (milk, water or juice), essence and leavening agent (such as yeast or baking powder).

Qifeng style

-that is, egg separation, in which sugar is added to the egg white and mixed with the batter of another egg yolk and other liquid and powdery materials.

Sponge play:-that is, whole egg play, the egg white, yolk and sugar are stirred together until they are thick and milky, and then the milk foam is stirred for about 2 seconds and then dripped, and then other liquid materials are added and mixed with the powder.

French sponge play:-egg separation method, egg white is beaten with 1/2 sugar, and egg yolk is beaten with 1/2 sugar until milky white. After they are mixed, other powders and liquid materials are added for mixing.

Angel cake method:-add tartar powder to egg white to foam, then add 1/2 sugar several times and stir until wet and foaming (dry and then stir). Add 1/2 sugar to flour, sieve, then add and stir until absorbed.

Sugar-oil mixing method:-Beat the oil until soft, then add sugar or powdered sugar and stir until soft and fluffy, then add eggs and stir evenly, and finally add powdered materials and stir. For example: biscuits and heavy cream cakes.

Flour-oil mixing method:-first soften the oil with flour until fluffy, then add sugar, then fluffy, add eggs and stir until smooth, which is suitable for the formula with oil content above 60%. For example: fruitcake.

Wet foaming-after the egg white or whipped cream is foamed, add sugar and stir until it is textured, white and smooth, elastic and upright, but the tail end is slightly bent.

Dry foaming-add sugar to egg whites or whipped cream and stir until the lines are obvious, white and smooth, and the ends are hooked and flat and elastic.

Cake baking

1. Baking temperature is also the key to making cakes. The oven must be preheated before baking. In addition, the thickness of the cake blank will also require the baking temperature and time. If the cake blank is thick and large, the baking temperature should be reduced and the time should be extended accordingly; If the cake blank is thin and small, the baking temperature should be increased correspondingly and the baking time should be shortened relatively. Generally speaking, the ignition temperature of thick billet is 180℃ and 150℃. The furnace temperature of thin slab should be ignition 200℃, ignition 170℃ and baking for 35 ~ 45 minutes.

2. Whether the cake is mature or not can be tested by gently pressing the surface with your fingers. If there are fingerprints on the surface or you feel soft floating inside, it is immature; If it feels elastic, it is ripe. Take the cake out of the baking tray immediately after baking, otherwise it will shrink.