The ratio of cake powder to eggs depends on the kind of cake you want to make. The ratio of flour to eggs in steamed bread cake is about 10:7, and that in oven cake is about 5. 1, and the ratio of oven biscuits is about 5: 1. The air bubbles and gas retention of eggs play an irreplaceable role in making cakes, making them soft and swollen.

The ratio of flour to eggs when making cakes.

1, steamed bread cake

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nbsp？ Cooking cakes in a steamer usually requires 350g flour and 500g eggs, and the ratio is about 10:7. A large number of eggs are needed to make cakes in a steamer, so that the egg liquid can be fully fermented, foamed and thickened, and the color is milky white. When it is mixed with baking powder, the cake is softer, more fragrant and bigger.

2, oven cake

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nbsp？ Usually, the ratio of flour to eggs in the oven is 5: 1, so fewer eggs are needed. Eggs are mainly used for foaming and thickening. After mixing with cake powder, the baked cake is sweeter and promotes the expansion of the cake. Eggs also have the function of coloring, making the cake golden yellow.

3, oven biscuits

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When making cookies, the ratio of cake powder to eggs is about 4: 1, and less cake powder and eggs are needed. A small amount of eggs mixed with cake powder can make cookies crisp and swell, and give off fragrance, making cookies more refreshing and crisp.