Soft candy cake soft candy is a transliteration of fondant, which is often used for the surface decoration of cakes and west points. This is a cake with exquisite craftsmanship. It is different from the cream or cream cake we usually eat. It uses soft candy as the main material to replace ordinary whipped cream, covers the cake body, and then decorates it with various sugar-molded flowers and animals. The cake is as exquisite and gorgeous as an ornament. Because it is more durable than the cake decorated with whipped cream, and it is beautiful, three-dimensional, easy to shape, and has more room to play in modeling, it is the most popular cake abroad and the most commonly used cake at weddings and anniversaries.
The cake body of fudge cake must adopt the American cake making method, use the most natural ingredients such as fresh eggs, imported cream and raw milk (19 sheets) needed for making fudge cake, and even add healthy fresh fruits or dried fruits and vegetables pickled by imported brandy-a solid and meticulous taste with rich layers and rich sandwiches with diverse tastes; Whether it is sweet fruit fragrance or strong chocolate charm, it is very enjoyable to eat. Slice the cake, which is very suitable with milk, coffee, fragrant tea or cocktails.
Qifeng cake is a transliteration of English chiffon cake, which belongs to sponge cake type. It is very light in texture and uses vegetable oil, eggs, sugar, flour and baking powder as basic materials. Because vegetable oil does not foam as easily as butter (traditional cakes are made of butter), it is necessary to foam the egg white to provide enough air to support the size of the cake. Qifeng cake contains enough vegetable oil and eggs, so the texture is very moist, not as easy to harden as traditional butter cake. Qifeng cake also contains less saturated fat. However, due to the lack of rich flavor of cream cake, Qifeng cake usually needs rich ingredients such as juice or chocolate and fruit. Qifeng cake has a fluffy texture, high moisture content, light but not greasy taste, and moist and smooth taste. It should be noted that the texture of Qifeng cake is extremely soft. If you bake the same weight of whole egg mixed sponge cake batter at the same time, the volume of Qifeng cake may be twice that of the former. Although Qifeng cake is soft, it is very elastic and does not feel soft and rotten. It is delicious when served with various sauces. In addition, Qifeng cake can also be made into various cake rolls, Boston pies and so on.
Sponge cakes rely entirely on eggs (whole eggs or divided eggs) to form pores in the cake tissue. A typical sponge cake contains only eggs, flour and sugar. The taste is tight and dense, and it is easy to choke (compared with Qifeng). Qifeng cake is an improved sponge method. In addition to eggs, flour and sugar, vegetable oil and water are also put in it (to increase tissue humidity and make the taste fluffy and moist), but since the batter is wet and not easy to swell, BP should be added to help the batter foam and swell. Because Qifeng batter is wet, you need to climb the baking mold wall when baking, otherwise the batter will not grow tall, the cake will be flat, and the structure will be a little hard without pores.
Mu Si cake originated in Paris, the capital of food. Sally Wenmousse has added more than ten kinds of fresh auxiliary materials with taste and flavor to whipped cream, which has very strict requirements in temperature control, raw material ratio and PH value control, making the appearance, color and structure change rich, the taste more natural and pure, and the edible flavor after freezing is endless, which is in line with people's pursuit of exquisite fashion, natural and healthy life philosophy.
Mu Si, like pudding, is a kind of dessert, which is softer than pudding and melts in the mouth. The most important ingredients for making mousse are jelly materials such as agar, gelatin powder and jelly powder. Now there is also special mousse powder. In addition, the largest variety of mousse cake (20 pieces) is characterized by the fact that protein, yolk and whipped cream in the formula must be mixed with sugar separately, and then mixed together to mix evenly, so the texture is softer, a bit like whipped cream. The jelly used for mousse is animal glue, so it needs to be preserved at low temperature.