Fancy sugar cake Fancy sugar is a transliteration of Fancy sugar, which is often used for the surface decoration of cakes and West Point. It is a kind of cake with strong craftsmanship. It's different from the cream or cream cake we usually eat. It uses soft candy as the main material, replaces the common whipped cream, covers the cake body, and is decorated with various sugar-molded flowers and animals. The cake is as exquisite and gorgeous as an ornament. Because it is more durable than the cake decorated with whipped cream, and it is beautiful, three-dimensional, easy to shape, and has more room to play in modeling, it is the most popular cake abroad and the most commonly used cake for weddings and anniversaries.
The cake body of fondant cake must adopt the American cake making method, using the most natural ingredients such as fresh eggs, imported cream, raw milk (19 pieces), and even adding healthy fresh fruits or dried fruits and vegetables pickled with imported brandy-a solid and meticulous sandwich with rich layers of taste and diverse tastes; Whether it's sweet fruit fragrance or thick chocolate flavor, it's very enjoyable to eat. Slice the cake, which is very suitable with milk, coffee, fragrant tea or cocktails.
Qifeng cake, transliteration of English chiffon cake, belongs to sponge cake type, with light texture, and takes vegetable oil, eggs, sugar, flour and baking powder as basic raw materials. Because vegetable oil does not foam as easily as butter (traditional cakes are made of butter), egg whites should be foamed to provide enough air to support the size of the cake. Qifeng cake contains enough vegetable oil and eggs, so the texture is very moist, not as easy to harden as traditional butter cake. Qifeng cake also contains less saturated fat. However, due to the lack of rich flavor of cream cake, Qifeng cake usually needs rich ingredients such as juice or chocolate and fruit. Qifeng cake is fluffy in texture, high in water content, light but not greasy in taste, moist and tender. It should be noted here that Qifeng cake is extremely soft in texture. If you bake the same weight of whole egg mixed sponge cake batter at the same time, the size of Qifeng cake may be twice that of the former. Although Qifeng cake is soft, it is very elastic and does not feel soft and rotten. It's delicious with all kinds of sauces. In addition, Qifeng cake can also be made into various cake rolls, Boston pies and so on.
Sponge cakes rely entirely on eggs (whole eggs or divided eggs) to form pores in the cake tissue. A typical sponge cake contains only eggs, flour and sugar. The taste is tight and dense, and it is easy to choke when eating (relatively Qifeng). Wind cake is an improved sponge method. In addition to eggs, flour and sugar, vegetable oil and water are also put in it (increasing tissue humidity and making the taste fluffy and moist), but because the batter is wet and not easy to swell, BP should be added to help the batter foam and swell. Because Qifeng batter is wet, you need to climb the baking mold wall when baking, otherwise the batter will not grow high, the cake will be flat, the structure will be a little hard and there will be no pores.
Mousse cake originated in Paris, the capital of food. Sally Wenmousse added more than ten kinds of fresh auxiliary materials with taste and flavor to fresh cream, which has very strict requirements in temperature control, raw material ratio, PH value control, etc., making the appearance, color and structure varied, making the taste more natural and pure, and the frozen edible flavor more memorable, in line with people's pursuit of exquisite fashion, natural and healthy life philosophy.
Mousse, like pudding, is a dessert, softer than pudding and melts in the mouth. The most important ingredients for mousse are agar, Geely powder, jelly powder and other jelly materials. Now there is also special mousse powder. In addition, the largest variety of mousse cake (20 pieces) is characterized in that the protein, egg yolk and whipped cream in the formula should be mixed with sugar separately, and then mixed together and stirred evenly, so the texture is softer, a bit like whipped cream. The jelly used for mousse is animal glue and needs to be preserved at low temperature.