In the overall process of cake making, there are many important places and key steps. If not mastered well, it will directly lead to the failure of the operation.

1. The mixing container must be clean, especially when making chiffon cakes, otherwise it will not be able to be whipped and the egg white will eventually become like water. In addition to this aspect, it will also directly affect the shelf life of the product. Therefore, the container must be thoroughly washed and soaked in hot water to make chiffon cake.

2. Be sure to pay attention to hygiene when cracking eggs into the bucket. It is best to wash the eggs first, which will help extend the shelf life.

3. If the temperature is low in winter, the egg beater can be heated appropriately. Add a large basin of warm water under the mixing tank to increase the temperature of the eggs appropriately. This will help the egg slurry foam quickly and prevent the bottom from settling and clumping after baking. However, it should be noted that the temperature should not be too high. If it exceeds 60℃, the egg white will be denatured, which will affect the rise. Therefore, the heating temperature must be mastered. Generally, it will not be hot when touched by hand.

4. The cake oil must be added before rapid stirring, and it must be completely dissolved after the rapid stirring is completed. This will also help the cake oil not sink to the bottom and become a hard lump.

5. Addition of liquid. When the egg slurry is too thick and the proportion of formula flour is too high, you can add part of the water at a slow speed. If you add it at the end, try not to pour it all at once. This will easily destroy the bubbles in the egg liquid and reduce the volume.

6. Sometimes in order to reduce the gluten of the flour and make it taste better, starch is added to the formula. It must be added when it is sifted with the flour, otherwise if it is not mixed evenly, the cake will sink before it is baked. In addition, the addition of starch should not exceed 1/4 of the flour.

7． When adding baking powder, be sure to sift it together with the flour to mix it thoroughly, otherwise it will cause pitting on the surface of the cake and a bitter taste in some places.

8. When beating the egg slurry, the best egg temperature is 17-22°C, so pay attention to flexible adjustments according to the season.

9． It is difficult to judge the starting point of the sponge cake. There is a method you can refer to. At about the same time, stop the machine and use your fingers to gently lift it up. If you feel there is still a lot of resistance with your fingers, it will take a long time. If the slurry is brought out, it has not been started yet; on the contrary, if the finger is inserted and the lift is too light, and there is no or even a short sharp edge to bring out, it is a bit too much, so special attention should be paid at this time, and the ideal time can be achieved by stopping the machine in a timely manner. Effect.

10. When refueling, avoid pouring it down quickly at once. This will also cause the slurry to sink and sink, because the oil can quickly defoam.

Cake making DIY cake making technology

Cake pastries refer to spongy soft pastries made of egg paste and their replicas with sugar paste, meringue paste and cream paste. , simply called cake. Cakes are divided into three categories: clear cakes, oil cakes, and composite cakes.

1. Things to note when making cakes

1. When making cakes, the quality of the flour directly affects the quality of the product. The flour for making cakes should generally be low-gluten flour. Because low-gluten flour has no gluten, the cakes made will be particularly soft, enlarged in volume, and have a smooth surface. If there is a shortage of low-gluten flour, medium-gluten flour or high-gluten flour can be prepared by adding an appropriate amount of cornstarch.

2. Another main raw material of cake is eggs. The leavening of eggs mainly depends on the endosperm protein in the egg white. The endosperm protein can only encapsulate a large amount of air and form bubbles when it is whipped at high speed. It increases the volume of the cake and makes it fluffy. Therefore, when whipping egg whites, it is better to use high speed rather than low speed.

3. To make the syrup for the cake embryo, add 1000g white sugar and 500g water, boil it and cool it thoroughly. When beating eggs and sugar, it is advisable to use high speed, which is required for the characteristics of endosperm protein.

4. Before baking the cake, the oven must be preheated, otherwise the softness and elasticity of the baked cake will be affected. The utensils used for whipping cakes must be clean and must not come into contact with greasy items. Otherwise, the cake will not be fluffy and the quality and taste will be affected.

5. The traditional method of making cakes is to smear oil on the inner wall of a bottomed mold. The edges of the cakes produced in this way are often colored and the bottom color is darker. Nowadays, cake rings can be used to make cakes. A piece of white paper needs to be placed on the bottom of the circle instead of oiling. The edges of the resulting cake will be colorless and the color of the bottom layer will be lighter. This can save costs, including saving the skin and bottom layer of the cake.

After the cake is baked and cooled, take off the cake ring and the paper at the bottom until it is time to use to ensure that the cake does not dry out and affect the quality.

6. The baking temperature of the cake depends on the amount of mixture in the cake. The more the mixture, the lower the temperature; conversely, the less the mixture, the temperature should be increased accordingly.

7. The baking time of the cake depends on the temperature and the amount of mixture the cake contains, which whipping method and so on. Generally speaking, the longer the time, the lower the temperature; conversely, the shorter the time, the higher the temperature. A large cake has a low temperature and a long time; a small cake has a high temperature and a short time.

8. The cake should be covered on the cake board while it is hot. This will prevent the moisture contained in the cake from evaporating too much and maintain the humidity of the cake. In addition, when the cake is hot and the shape is not completely fixed, you can turn it over and rely on the weight of the cake itself to make the surface of the cake flatter.

9. Low-gluten flour is used to make sponge cakes, while medium-gluten flour is often used to make grease cakes. This is because the structure of grease cakes is looser than sponge cakes. Using medium-gluten flour can further strengthen the structure of the cake. Thus becoming tighter and less loose.