Introduction to cake
The auxiliary materials are milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening and baking powder. After stirring, concocting and baking, it was made into a sponge-like snack. Cake is a kind of pasta, usually sweet. A typical cake is baked.
The material of the cake mainly includes flour, the sweetener is usually sucrose, the binder is usually eggs, vegetarians can use gluten and starch instead, shortening is usually butter or margarine, and cakes with low fat content will be replaced by concentrated fruit juice, liquid milk, water or fruit juice, essence, yeast or baking powder.
Milk cake must be eaten on the same day, and it won't taste so good the next day. Milk cake is light in taste, low in fat and high in nutrition, and gradually becomes the new favorite of West Point market, but it has a short shelf life and is not easy to store. If diabetics have to eat, they must choose cakes containing sugar substitutes and eat them in small quantities.