making sponge cake

in the west, cake is a representative western pastry and is loved by people. At present, in our country, cake, as a kind of food suitable for all ages and seasonal, is gradually entering thousands of households.

first, the concept and making principle of sponge cake

Sponge cake is a kind of puffy snack made by using the foaming property of protein, filling a lot of air into egg liquid and adding flour to bake. It is named because its structure is similar to a porous sponge. It is also called foam cake abroad and PlainCake at home.

in the process of cake making, the globulin in the protein is reduced by high-speed stirring, and the viscosity of the protein is increased, because the components with high viscosity are helpful to the formation of foam in the early stage, so that it can be quickly pumped into the air to form foam. Globulin and other proteins in protein are slightly denatured by the mechanical action of stirring. Denatured protein molecules can condense into a layer of skin, forming a very firm film to surround the mixed air. At the same time, due to the effect of surface tension, the protein foam shrinks and becomes spherical. In addition, the protein colloid has viscosity and the added flour raw material adheres around the protein foam, which makes the foam very stable and can keep the mixed gas. During the heating process, the gas in the foam is heated and expanded, which makes the product loose and porous and has certain elasticity and toughness.

Second, the materials and formula of sponge cake

The materials used to make sponge cake include eggs, sugar, flour and a small amount of oil, among which fresh eggs are the most important conditions for making sponge cake, because the colloidal solution of fresh eggs has a high consistency, which can inject gas and keep the gas performance stable; Eggs stored for a long time are not suitable for making cakes. Low-gluten flour is often used to make cakes. The flour should be fine and the gluten should be soft, but it should have enough gluten to bear the swelling force during baking, which plays a skeleton role in forming the unique tissue of cakes. If there is only high gluten flour, it can be treated first, and some flour can be cooked in a cage, taken out and cooled, and then sieved to keep the flour free of lumps, or a little corn starch can be added to the flour and mixed well to reduce the gluten of the dough. Sucrose is often chosen as the sugar for making cakes, and it is better to have fine particles and white color, such as soft sugar or powdered sugar. Those with large particles are often not easy to melt when the stirring time is short, which easily leads to the decline of cake quality.

In the process of making sponge cakes, there are generally two methods: one is "angel cake" with egg white instead of egg yolk, and the other is "yellow sponge cake" with whole eggs, so the recipes are different.

angel cake is made of egg white, sugar, flour, oil and so on in a ratio of 5: 3: 3: 1. Because egg yolk is not used in the formula, its foaming performance is very good, and the internal structure of the cake is relatively delicate, white in color, soft in texture and almost bulky.

There are two traditional recipes for yellow sponge cake: one is that the ratio of eggs to sugar and flour is 1: 1: 1, and the other is that the ratio of eggs to sugar and flour is 2: 1: 1. The difference from angel cake is that it uses not only egg white, but also egg yolk. If it is made properly, the quality of the finished product is the same as that of angel cake.

Third, the stirring process of sponge cake

1. Separate stirring method of protein and egg yolk

The process of separate stirring method of protein and egg yolk is relatively complicated, and its feeding order is even more important to the quality of cake. Usually, the egg whites and egg yolks need to be beaten separately, so it is best to have two mixers, one for beating the egg whites and the other for beating the egg yolks. Beat the egg whites and sugar into foam, dip them with your hands, stand up until the tips droop slightly; On the other hand, beat the egg yolk and sugar, slowly add the protein foam into the egg paste, and finally add the flour and mix well to make the batter. In the process of operation, in order to solve the problem of dry mouth, when whipping the egg yolk, add a little oil and whip it together, and use the emulsification of egg yolk to mix the oil and egg yolk evenly.

2. Beating whole eggs with sugar

Egg-sugar stirring method is a method of stirring eggs with sugar until they are foamed, and then adding other raw materials. The production process is to put all the eggs and sugar in the formula together, put them into a blender, and beat them at a slow speed for 2 minutes. When the sugar and eggs are evenly mixed, stir them at a medium speed until the egg sugar is milky white, and hook them up with your fingers. When the egg paste does not flow down, use a fast beat until the egg paste can stand up, but it is not very solid, and the volume reaches about 3 times of the original egg sugar. Sieve the selected flour, slowly pour it into the already-sent egg sugar, and then.

3. Emulsification method

Emulsification method refers to the method of adding emulsifier when making sponge cake. Cake emulsifier, also known as cake oil in China, can promote the stability of foam and oil-water dispersion system. Its application is an improvement of traditional technology, especially reducing the difficulty of making traditional sponge cakes. At the same time, it can make more water and oil dissolve in the made sponge cakes, so that the products are not easy to age, dry and harden, and the mouth is more moist, so it is more suitable for mass production.

in its operation, when the egg sugar is whipped by the traditional technology, you can add 1% of the cake oil based on the amount of flour. When the egg sugar turns white, you can add the selected flour and stir it to a creamy color at a medium speed, and then you can add 3% of water and 15% of oil to stir it evenly.

iv. Mold filling of sponge cake

After the raw materials of the cake are mixed evenly, they should generally be immediately filled into the mold and baked in the oven. The mixing method of egg sugar should be controlled within 15 minutes, and the emulsification method can be appropriately extended for some time. The shape of the cake is determined by the shape of the mold.

1. Selection of mould

Cake is usually formed by means of mould. Generally, the molds are made of tinplate, stainless steel, tin sheet, aluminum and heat-resistant glass. Its shape is round, rectangular, lace-shaped, chicken heart-shaped, square and so on. Edge can also be divided into high edge and low edge. When choosing cakes, we should choose them flexibly according to different recipes, different proportions and different internal organizational conditions. Because of its soft tissue and easy maturity, sponge cake can choose the mold flexibly. Generally, the mold can be selected according to the shape of the finished product.

2. Requirements for filling the mold with cake paste

In order to make the baked cake easily taken out of the mold and prevent the cake from sticking to the baking tray or mold, the mold must be cleaned before the batter is put into the mold, and a layer of clean oil paper should be spread around and at the bottom of the mold, and a layer of grease should be evenly coated on the oil paper. If you can sprinkle a layer of powder on the oil, the effect will be better.

Sponge cake varies according to the bulkiness and the proportion of egg sugar flour, and it is generally appropriate to fill the mold with 7% to 8%. In practice, when the baked cake just fills the baking tray, does not overflow the edge and the top does not protrude, the batter capacity of this fashion model is just right. If the quantity is too large, the baked cake will swell and overflow, which will affect the beauty of the product and cause waste. On the contrary, if the filling amount is too small, the cake's softness will be reduced due to excessive evaporation of water during baking.

V. Baking of sponge cake

1. Setting the baking temperature and time correctly

The baking temperature has a great influence on the quality of the baked cake. If the temperature is too low, the top of the baked cake will sink and the inside will be rough; If the baking temperature is too high, the top of the cake will bulge, the central part will easily crack, and the four sides will shrink inward, making the cake hard. Usually the baking temperature is 18℃-22℃. Baking time also has a great influence on the quality of baked cakes. Under normal circumstances, the baking time is about 3 minutes. If the time is short, the inside is sticky and unfamiliar; If the time is long, it will be easy to dry and hard and brittle all around. The baking time should be determined according to the size and thickness of the product, and can be flexibly adjusted according to the sugar content in the formula. High sugar content, slightly lower temperature and long time; The sugar content is low, the temperature is slightly higher and the time is long.

2. Cake baking treatment

Before baking, you should identify whether the cake is mature or not, such as observing the color of the cake surface to judge the raw and ripe degree. Gently press the cake with your hand, and it can be recovered after letting go, indicating that it has been baked and cannot be recovered, indicating that it has not been baked. There is a more direct way, which is to insert a thin bamboo stick into the center of the cake and then pull it out. If the bamboo stick is smooth and there is no egg paste, it means that the cake is ripe. If there is egg paste on the bamboo stick, it means that the cake is not ripe. If it is not ripe, you need to continue baking until it is cooked.

If the cake is thoroughly cooked, it can be taken out of the furnace and the mold, immediately turn the sponge cake over, put it on the cake rack, face down, let it cool thoroughly, and then package it. There are two ways to cool cakes. One is natural cooling. When cooling, the products should be moved less, and a certain distance should be kept between products. Products should not be stacked. The other is air cooling, which should not be blown directly when blowing to prevent the surface of the product from crusting. In order to keep the freshness of the product, the cake can be refrigerated in the refrigerator at 2℃-1℃.

VI. Quality standard of sponge cake

The quality standard of sponge cake is: the surface is golden yellow, the inside is milky yellow, the color is uniform, the cake body is light, the top is flat or slightly convex, the tissue is fine and uniform, there are no big pores, it is soft and elastic, there is no heart in it, the taste is not sticky, it is slightly moist, and the sweetness of eggs is relatively moderate.

In short, after mastering the above ingredients, formula, principle and preparation method, you can also make a delicious cake! Berry cheese cake

pulp juice:

red gallon 4g

blueberry 4g

water 5g

cake pulp:

cream cheese 1.1kg

yogurt 6g

pulp juice 6g

12 egg yolks

fish glue 3g < > 22g of sugar

45g of butter

a little vanilla

Mirror:

25g of juice

25g of water

25g of sugar

2g of gelatin powder

Hawaiian cheese cake

Hawaiian candy:

2g of sugar

. 2.5g

cheese cake:

5kg of cream cheese

2.5kg of powdered sugar

3 eggs

5kg of whipped cream

Bottom of cake:

18g of butter

7g of brown sugar

33g of cake powder

15g of chopped walnuts

.

a little roasted Prunus mume

Cake bottom:

6g protein

5g sugar

1g brown sugar

5g almond powder

1g cake powder

Crispy rice layer:

1.2kg milk chocolate

1.4kg hazelnut sauce. Oil 5.4kg

chocolate juice:

whipped cream 35g

glucose gum 35g

dark chocolate 5g

butter 1g

butter cream cake

butter 35g

egg yolk 12

sugar 21g

lemon peel 3 < > 21g of sugar

cream:

1 liter of water

4g of instant custard powder

4g of butter

dried fruit cake

175g of butter

175g of sugar

175g of dried fruit powder

175g of cake powder

2 egg yolks

. Berries account for 3g

English fruit cake

butter 1.2kg

sugar 1.2kg

almond paste 1g

eggs 9g

cake powder 1.1kg

baking powder 15g

cherries 8g

almond powder 6g

miscellaneous peel.