Eight grams of cake oil is not allowed for five eggs. Because cake oil is harmful to the body. Five eggs are about 300g, and 5g cake oil is enough. The amount of cake oil added is generally 3-5% of eggs. Because its addition follows the egg, the cake oil must be increased or decreased in proportion whenever the egg is increased or decreased in the cake formula.

The cake oil must be fully dissolved before the batter is stirred, otherwise it will precipitate and agglomerate. If the batter is added with the cake oil, it cannot be stirred for a long time, because excessive stirring will make too much air mixed in, but it will not stabilize the bubbles, which will eventually lead to the collapse of the finished product and the tissue will become cotton-like.

Component use

The main component of cake oil is a chemical synthetic product-monoglyceride plus palm oil as an emulsifier. Palm oil is a kind of saturated fatty acid oil, which will cause cardiovascular diseases in human body if used for a long time.

In the western-style pastry industry, cake oil is mainly used to stir with eggs, flour and water to make cakes, and can also be made into so-called whipped cream with vegetable oil, water and milk powder to make various patterns, which are coated on the surface and interlayer of cakes. The price of this additive is also relatively cheap, and the market retail price of 10 kg a barrel is around 80 yuan.