Increase the flavor and moisture of cakes and muffins, and make the texture of dry materials smoother and more delicate, thus baking cakes with delicate texture. In addition, it can improve the flavor and color of baked food. How to eliminate the fishy smell of eggs in cakes? When we make cakes, we can easily solve this problem by adding a little white vinegar when we beat eggs. Let's talk about industrial production, such as cake shops and food factories. In terms of industry, cost is the first. At this time, milk powder, light milk powder and milk essence can be considered. Belonging to food additives. The cakes we usually buy basically contain this ingredient.

The fishy smell of eggs is mainly the smell of protein. A few drops of white vinegar on protein can not only make protein better. And the same type of protein has no taste. In fact, none of the above can fundamentally cover up the egg taste of raw eggs. Especially for inexperienced novices, cakes are always not fully baked, and the skin becomes soft within a few minutes after baking. Vanilla extract can also effectively remove the fishy smell of eggs, and the cake made has vanilla flavor. But be careful not to put too much. Vanilla essence is concentrated. If you put a little more, it will have a greasy and rich vanilla flavor, which will mask the fragrance of the cake itself.

Put a little vanilla extract or lemon juice before the egg whites to get rid of the fishy smell. Many people in the west will put some rum or something. Both will do, which is more convenient. You can add a little vanilla extract, and the cake has a faint fragrance. Be careful not to add too much, it will mask the original flavor of the cake. The method of removing the fishy smell of eggs with lemon juice. After adding lemon juice, you will not only feel the taste of eggs, but also the taste of cakes will be more refreshing. If you use fresh lemon and put a few more drops, you can also eat obvious lemon flavor, sweet and sour ~ ha! That's why we need to keep lemons at home.