1. When making cakes, the quality of flour directly affects the quality of products. Generally, low-gluten flour should be used to make cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, bulky and flat. If there is a shortage of low gluten flour, it can be made from medium gluten flour or high gluten flour with appropriate amount of corn starch. 2. Another main raw material of the cake is eggs. The bulkiness of eggs mainly depends on the endosperm protein in the protein, and the endosperm protein can wrap a lot of air and form bubbles only when it is whipped at high speed, which increases the volume of the cake. Therefore, when whipping the protein, it is advisable to use high speed instead of low speed. 3. The syrup for making cake embryo is made from 1g white sugar and 5g water, boiled and cooled thoroughly. When eggs and sugar are whipped, it is advisable to use high speed, which is required by 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 equipment for beating the cake must be clean, especially not touching grease, otherwise the cake will not be loose, which will affect the quality and taste. 5. In the traditional method of making cakes, the inner wall of a bottomed mold is often coated with oil, and the edges of the cakes made in this way are often colored and the bottom color is dark. Now, you can make cakes with a cake ring, just put a piece of white paper on the bottom of the ring instead of oiling, and the edges of the cakes made are colorless and the bottom color is lighter, which can save costs, including the cakes on the surface and the bottom. After the cake is baked and thoroughly cooled, it is not until it is used that the cake ring and the paper at the bottom are removed to ensure that the cake will not be air-dried 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. On the contrary, the less the mixture, the higher the temperature. 7. The baking time of the cake depends on the temperature, how much mixture the cake contains, what kind of stirring method and so on. Generally speaking, the longer the time, the lower the temperature; Conversely, the shorter the time, the higher the temperature. The big cake has low temperature and long time; Cupcakes are hot and short. 8. The cake should be covered on the cake board while it is hot, so that the moisture contained in the cake will not volatilize too much and the humidity of the cake will be maintained. In addition, when the cake is hot, the shape is not completely fixed, and the surface of the cake can be leveled by the weight of the cake itself. 9. Choose low-gluten powder for sponge cake and medium-gluten powder for grease cake. Please adopt it if you can ~