1. increase the sweetness of the product, reduce the fishy smell of the egg, and make the finished product taste better.

2. During baking, the surface of the cake will turn brown and give off fragrance, making the finished product more beautiful.

3. The filling function helps the whole egg or protein to form a thick and lasting foam during the beating process, and also helps the butter to beat into a fluffy tissue, making the batter smooth and delicate and the product soft. This is the main function of sugar.

4. Keep the moisture in the finished product and delay the aging.