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Whether using an oven or other things, the method of cake pasting is the same, and the requirements for protein pasting are the same.

Tatar powder is added to egg white.

Baking powder should be mixed with flour in advance and sieved at least three times.

No baking soda, no yeast. Gelatin for jelly or mousse and tiramisu.

Cocoa powder and coconut powder are mixed in flour and added together.

In addition, things like Tata and baking powder can be omitted, and additives are unhealthy and not good things.

The softness of the cake depends not on additives, but on the protein paste itself, so delivering protein is the key to success.

White vinegar or lemon juice was used instead of tower powder to neutralize the alkalinity of protein, and the fishy smell was removed. Using this is much healthier than using tata powder. -Why not use it in the shop? Because whether it is vinegar or lemon, the cost is higher than using additives. They bought it anyway, and they don't care about the health of the people who eat it.

Moreover, it is Qifeng's practice to divide eggs with vegetable oil, which tastes moist and soft.

The whole egg with butter is sponge cake, which is thicker and more elastic than Qifeng. Beginners are not recommended to try, because protein's state is not as clear as the egg separation method.

As I said before, the key to the success of the cake is protein.

I wish you learn to make cakes as soon as possible! (* _ _ *) Hee hee ...