Teach to do the cake video tutorials are as follows:

By the use of raw materials can be divided into three major basic types of cake:

1, clear cake (milk foam cake): this type of cake used in the raw materials for the cake as a part of the cake's organization of the flour, sugar, and a small amount of milk, the main raw material is the egg, which makes use of the eggs in the tough and denatured protein, in the batter mixing and baking process to make the cake expansion, do not need to rely on leavening, the biggest difference between its batter cake, is that it does not contain any solid fats and oils, but in order to reduce the toughness of the egg is too large in the sponge cake can be added to the discretion of the flow of oils and fats.

Milk foam cake can be divided into two categories due to the use of different egg composition:

A. Protein class: this type of cake all the protein as the basic organization of the cake and expansion of raw materials, such as angel cake, the main raw materials for the egg white, sugar, flour. Characteristics: white, slightly rough texture, not too good taste, but beautiful appearance, egg pus.

B. Sponge: this type of cake when using whole eggs or egg yolks and whole eggs mixed, as the basic organization of the cake and the expansion of the raw materials, characteristics: taste fragrant, soft structure, elasticity, light grease.

2, batter type cake - also known as heavy cream cake type: this type of cake contains high composition of fats and oils, used to lubricate the batter, so that the cake produces a soft tissue, and to help the batter in the mixing process fused with a large amount of air to produce the expansion of the role of the recipe in the amount of fats and oils if you reach the flour amount of more than 60% of the air in the mixing process fused with the fats and oils have been enough to the cake to the expansion of the oven, but less than 60% of the flour amount of the cake, the fats and oils are not enough for the cake to expand. However, if the amount of fat in the recipe is less than 60% of the flour, baking powder or baking soda is needed to help the cake expand.

Characteristics: rich oil aroma, deep flavor and aftertaste, relatively tight structure, some elasticity. Also known as buttercream because of the 100% oil used.

3, chiffon type cake is a mixture of the above two practices, some books also say that it evolved from the egg-splitting sponge. Changed the organization and particles of milk foam type, and have a wetter and softer texture. The difference with the egg-splitting sponge is: the chiffon must have a liquid salad oil inside, only whipped egg whites, not egg yolks.