The separation process of egg white and yolk is relatively complicated, and its feeding order is very important to the quality of cake. Usually, egg whites and egg yolks need to be beaten separately, so it is best to have two mixers, one for egg whites and the other for egg yolks. Beat the egg white and sugar into foam, dip it in your hand and stand up until the tip droops slightly; On the other hand, beat the egg yolk and sugar evenly, slowly add the protein foam into the egg paste, and finally add the flour and stir evenly to make the batter. In the process of operation, in order to solve the problem of dry mouth, you can add a little oil to beat the egg yolk, and use the emulsification of egg yolk to mix the oil and egg yolk evenly.
2. Stir the whole egg with sugar
Egg-sugar mixing method is a method of mixing eggs and sugar until foaming, and then adding other raw materials. The production process is to put all the eggs and sugar in the formula together, put them in a blender and stir them slowly for 2 minutes. When the sugar and eggs are mixed evenly, stir at medium speed until the egg sugar is milky white, and hook it with your fingers. When the egg paste does not flow down, beat it quickly until the egg paste can stand up, but it is not very solid, and its volume is about 3 times that of the original egg sugar. Sift the flour, slowly pour it into the egg sugar, and then.
3. Emulsification method
Emulsification refers to the method of adding emulsifier when making sponge cake. Cake emulsifier, also called cake oil in China, can promote the stability of foam and oil-water dispersion system. Its application is an improvement of traditional technology, especially reducing the difficulty of making traditional sponge cake. At the same time, more water and oil can be dissolved in the sponge cake, so that the product is not easy to age, dry and harden, and the taste is more moist, which is more suitable for mass production.