1. When making cake batter, add cake oil. Cake oil can be adsorbed on the interface between air and liquid, which can reduce the interfacial tension, increase the contact area between liquid and gas, and increase the thickness of the liquid film. The increased mechanical strength is beneficial to the foaming of the slurry and the stability of the foam. The specific gravity and density of the batter are reduced, and the volume of the baked finished product is increased; at the same time, the bubbles in the batter are evenly distributed, large bubbles are reduced, and the organizational structure of the finished product becomes more delicate and uniform.

2. The amount of cake oil added is generally 3-5 times that of eggs. Because its addition follows the eggs, whenever the eggs in the cake recipe are increased or decreased, the cake oil must also be increased or decreased in proportion.

3. The cake oil must be fully dissolved before the batter is mixed, otherwise precipitation and agglomeration will occur; if cake oil is added to the batter, it cannot be stirred for a long time, because excessive stirring will cause Mixing too much air will fail to stabilize the bubbles, leading to rupture. Eventually, the volume of the finished product will sink and the tissue will become cotton-like.