Cake varieties
Cake is a kind of baked goods, it has a variety of types, the following for you to introduce the common varieties of cake:
1, sponge cake (SpongeCake)
Mainly the use of eggs beaten into the air, after baking to make the air by thermal expansion and the cake The sponge cake can be made without adding grease or oil. This kind of cake can not add fat texture soft so also known as clear cake, is the earliest appearance of the cake. Room temperature: 3 days in winter, 1 day in summer, preferably refrigerated.
2, Chiffon Cake (ChiffonCake)
Chiffon cake is a modified synthesis of milk foam and batter cake. The production of egg white, egg yolks must be separated, respectively, whipped, and finally mixed. Its organization is the most fluffy, moisture and taste light and not greasy, very popular. Most cake stores in the market use this billet. Room temperature: 3 days in winter, 1 day in summer, best to refrigerate at low temperature.
3, pudding cake
Mainly the use of butter, eggs, sugar, milk as the main ingredient with a variety of accessories, through the refrigerated or baked into a European-style cake. In summer, it should be refrigerated at low temperature, but in winter, it can be kept for 3-5 days without refrigeration.
4, mousse cake
is a gelatin curd cheese and whipped cream and become, do not have to bake can be eaten. It is the representative of today's high-class cake. In summer, it should be refrigerated at low temperature, but in winter, it can be kept for 3-5 days without refrigeration.
5, angel cake (AngelFoodCake)
belongs to the milk foam type of cake, only with the protein part of the non-fat ingredients, not greasy and elastic, very refreshing, and its finished product is refreshingly snow-white, as if the Angel's food, so it's called "angel cake". Because it does not contain fat and cholesterol, especially suitable for people who are afraid of fat or have cardiovascular disease. It is a healthy snack. Room temperature: 3 days in winter, 1 day in summer, best kept cold.
6, cheesecake (CheeseCake)
Mainly the use of a large amount of cheese made of high-grade cake. It is the representative of today's high-class cake and a new favorite of gourmets. It is very expensive on the market. Refrigerate at low temperatures.
7, batter type cake (battertypecake)
Mainly the use of a large number of solid fats, so also known as oil cake. Also divided into basic cream cake and heavy cream cake. Room temperature: can be kept for 3 days in winter and 1 day in summer, preferably refrigerated at low temperature.
Expansion: how to classify the common cake
Cake can be divided into different categories in accordance with different classification methods, such as:
1, according to the framing materials
(1) whipped cream cake: whipped cream is a plant-based fats and oils, mainly extracted from soybeans, the production of the cake into a cool and not greasy, nutritious, and well loved. It is very popular among people.
(2) fruit cake: the general cake store to make whipped cream cake, billet cut three layers, plus fruit, plus wine. Now generally said fruit cake is mainly fresh cream cake with fruit.
(3) chocolate cake: mainly chiffon cake billet cast melted chocolate and become.
(4) Ice cream cake: a cake made with ice cream instead of whipped cream.
2, according to the use of points
Can be divided into birthday cake, birthday cake, zodiac cake, wedding cake, business cake and so on.
3, according to the style points
Can be divided into European cake, Korean cake, French cake, rustic cake, simple cake, ins style cake, etc..
4, according to the creative form
Can be divided into digital cake, plug-in cake, scene cake, shaped cake, whole cake, net red cake, etc..
Today's sharing is all this, I hope it can help you.