The difficulty of making a cake is to whip the egg whites to make a soft and soft cake that does not shrink back. The main method of making cakes is to beat the egg whites. I have failed several times. Then I tried to beat the egg yolk paste with a whisk until it is fully emulsified, then put it in the refrigerator to keep it at a low temperature. After the egg whites are beaten, take it out and mix it with the egg whites evenly. The French method is the best In addition to a special breathable and shape-proof mold for baking the famous French stick, it also requires a high-level commercial oven with a relatively balanced temperature and exhaust gas. Because during the baking period, water is sprayed three to four times, and then the water vapor will be discharged to achieve crispy outside and tender inside.

The basic operation of cakes is not difficult, but the difficulty lies in the mixing of flavors, creativity in styling, such as adding sweetness to the cream, adding ingredients to the cake embryo, such as strawberries, fruits, matcha, etc. , the shape is also the same, it is a type of product with larger block shape among Western pastries. It has the characteristics of soft texture, sweet and delicious taste, and beautiful decoration. Its ingredients are high in eggs and butter, making it rich in nutrients. Making bread requires very high requirements for the dough. It needs to be kneaded to the fully expanded stage, which is what we usually call the "glove film". It is very difficult to knead it out of the mold by hand. If you use a bread machine or a chef's machine, you need to purchase a separate one.

You need to pay attention to yeast when making bread. The status of yeast in bread is like the giant panda, and it is a key protection object. The degree of fermentation of the dough is directly related to the yeast, so protecting the yeast is the key point in making. Dissolve the yeast with water before kneading the dough, for details. Pay more attention to details when making cakes. For example, stir evenly without making circles to avoid defoaming. For example, stir quickly. For example, to what extent the egg whites should be beaten, these are all issues that need attention and are also key points. Therefore, the simpler the material, the higher the technical requirements. If the bread is not in good condition, the final product will be unpalatable. In other words, the starting threshold for bread is higher than that for cakes, so beginners may find bread difficult.