2. Beat the egg whites, adding sugar when the egg whites are beaten into a big foam for the first time, adding sugar when the egg whites are beaten into a wet foam for the second time (there is long protein on the head when the eggbeater is lifted), adding sugar for the third time after a little beating until the egg whites are dry and foamed (the protein on the head of the eggbeater is not bent), and don't beat any more. I suggest you buy a small eggbeater, otherwise beating egg whites is a crazy challenge to your physical strength.
3. When the egg white is poured into the batter, it should be divided twice. Put half of it in the first time, scoop it up from the bottom and stir it gently. Don't foam. Mix well before adding the other half.
4. You can put 5 grams of baking powder in this recipe, which is fluffy.
I made it fluffy, just like selling it. If you are a novice, do more.
Question 2: Why is the homemade cake not fluffy? When egg white and egg liquid are mixed. Don't turn around. It is best to stir in a cross shape. Is it baking soda or baking powder next?
Question 3: homemade cake, what can be added to make the cake fluffy? 1. When making cakes, the quality of flour directly affects the quality of products. Generally, low-gluten flour is used to make cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, large and flat. If low-gluten flour is insufficient, it can be made of medium-gluten flour or high-gluten flour with appropriate amount of corn starch.
Another main ingredient of cake is eggs. The bulkiness of eggs mainly depends on the endosperm protein in protein. Only by high-speed beating can endosperm protein wrap a lot of air to form bubbles, which increases the size of the cake. Therefore, when beating protein, it is advisable to use high speed instead of low speed.
3. The syrup for making cake embryo is made of1000g white sugar and 500g water, boiled and thoroughly cooled.
Eggs and sugar should be whipped at high speed, which is required by the characteristics of endosperm protein.
Before baking the cake, the oven must be preheated, otherwise it will affect the softness and elasticity of the baked cake. The equipment for beating cakes must be clean, especially not touching grease, otherwise the cakes will not be loose, which will affect the quality and taste.
5. In the traditional method of making cakes, the inner wall of the bottomed mold is often coated with oil, so the edges of the cakes are often colored and the bottom is darker. Now you can make a cake with a cake ring, just put a piece of white paper at the bottom of the ring instead of oiling. The edge of the cake is colorless and the bottom color is lighter, which can save costs, including the cake on the surface and at the bottom.
After the cake is baked, it is thoroughly cooled, and the paper on the cake ring and bottom is removed until it is used to ensure that the cake will not be air-dried and affect the quality.
6. The baking temperature of the cake depends on the amount of mixture in the cake. The more the mixture, the lower the temperature. On the contrary, the less the mixture, the higher the temperature.
7. The baking time of the cake depends on the temperature, how much mixture the cake contains, what kind of stirring method and so on. Generally speaking, the longer the time, the lower the temperature; Conversely, the shorter the time, the higher the temperature. The cake has low temperature and long time; Cupcakes are hot and short.
8. Cover the cake on the cake board while it is hot, so that the moisture contained in the cake will not volatilize too much and the humidity of the cake will be maintained. In addition, when the cake is hot, the shape is not completely fixed, and the surface of the cake can be leveled by the weight of the cake itself.
9. Use low-gluten flour for sponge cake and medium-gluten flour for pastry. This is because the structure of fat cake itself is looser than sponge cake, and the use of medium gluten flour further strengthens the structure of cake. So as to become more compact and not loose.
Question 4: Why is the homemade cake not fluffy enough? The main reason is egg white, and of course baking powder.
Egg whites usually don't fall off when knocked into a basin, or chopsticks can stand in the egg whites.
Baking powder is generally about two grams. Some cakes don't even need baking powder, just rely on protein's strength.
If LZ protein can't be frosted all the time, just add a little baking soda or tartar powder before beating the protein, just a little bit.
Baking soda/Tatar powder will volatilize during baking, so don't worry.
In addition, there are some ovens that must be preheated in advance! This is very important, especially for making cakes.
Because protein is very unstable. Often the foam at the bottom of the back disappears just after the front is finished. So preheating is very important.
When mixing the front materials with egg white cream, you should also pay attention to gently stirring. At the same time, be careful not to defoam.
If the economy permits, buying a electric egg beater will save a lot of effort ~
Question 5: Why is the homemade cake not fluffy enough? The main reason is egg white, and of course baking powder.
Egg whites usually don't fall off when knocked into a basin, or chopsticks can stand in the egg whites.
Baking powder is generally about two grams. Some cakes don't even need baking powder, just rely on protein's strength.
If LZ protein can't be frosted all the time, just add a little baking soda or tartar powder before beating the protein, just a little bit.
Baking soda/Tatar powder will volatilize during baking, so don't worry.
In addition, there are some ovens that must be preheated in advance! This is very important, especially for making cakes.
Because protein is very unstable. Often the foam at the bottom of the back disappears just after the front is finished. So preheating is very important.
When you mix the front materials into the pastry, you should also pay attention to gently stirring. I use mixing here, not stirring! At the same time, be careful not to defoam.
If the economy permits, buying a electric egg beater will save a lot of effort ~
Question 6: How to make the cake fluffy 1. The secret of making a cake is:
If you want to make a soft sponge cake, it depends on the way the cake is stirred and foamed. If there are many bubbles, you must make them quickly before they disappear. Therefore, the materials are mixed in a shearing manner. Cleanliness of containers or eggbeaters is also very important. Eggs should not bubble when the utensils contain grease.
Cake is made of baking powder, unlike yeast. If you stir too much, the bubbles will run away and will not regenerate. Second, if you stir too much, the flour will harden and the cake will become very hard. Therefore, when mixing the batter, it should be light, from the outside to the inside, from the bottom to the top, not 360 degrees.
3. Two things that support the size of a cake, one is butter and the other is egg white, usually one of them. Butter should be foamed and fluffy at room temperature, and egg white should be clean, undoped and moderate in hardness. Foam; When stirring, you should also use the folding method, and you can't stir. If you stir it, the bubbles that were originally punched in it will burst.
Question 7: I can't make a fluffy cake. What should I do? I'll teach you. My cake will hardly fail. Please tell me your formula and practice, and I'll see what the problem is.
Question 8: How can we make a cake as fluffy as a bakery? 1. When making cakes, the quality of flour directly affects the quality of products. Generally, low-gluten flour is used to make cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, large and flat. If low-gluten flour is insufficient, it can be made of medium-gluten flour or high-gluten flour with appropriate amount of corn starch.
Another main ingredient of cake is eggs. The bulkiness of eggs mainly depends on the endosperm protein in protein. Only by high-speed beating can endosperm protein wrap a lot of air to form bubbles, which increases the size of the cake. Therefore, when beating protein, it is advisable to use high speed instead of low speed.
3. The syrup for making cake embryo is made by boiling1000g white sugar and 500g paddy field and cooling thoroughly. Eggs and sugar should be whipped at high speed, which is required by the characteristics of endosperm protein.
Before baking the cake, the oven must be preheated, otherwise it will affect the softness and elasticity of the baked cake. The equipment for beating cakes must be clean, especially not touching grease, otherwise the cakes will not be loose, which will affect the quality and taste.
Question 9: How to make the cake soft and fluffy when making it? The cake becomes soft and fluffy.
Quasi-cutting work: Weigh two portions of fine sugar (adding egg white and egg yolk respectively) and salad oil, boil boiling water, mix low-gluten flour and baking powder and sieve. If it is fresh lemon, squeeze lemon juice.
Separate the egg yolk from the egg white, and put the egg white together with the steel basin in the refrigerator until the edge of the egg white is slightly frozen, about 5 minutes.
Add sugar to the egg yolk, gently break the egg yolk and mix the sugar. Don't beat the egg yolk.
Pour hot water and vanilla extract into salad oil, mix, add egg yolk, and gently stir with a hand mixer.
Add the sieved low flour and baking powder into 3, and quickly stir them evenly with a manual whisk until the flour disappears, so that a uniform and smooth batter can be obtained. Don't stir too much.
Take out the egg white from the refrigerator, add 3 drops of lemon juice and a spoonful of fine sugar, break the egg white with electric egg beater at low speed (only about 5 seconds), and then send it at high speed, as shown in Figure 5a, for about 2 to 2.5 minutes, until it becomes thick, add half of the remaining fine sugar, and continue to send it at high speed until the volume expands. When the surface energy keeps particles for a short time, add the remaining fine sugar and send it to a small and upright corner when the eggbeater is lifted.
(Egg white with sugar is called custard. Lemon juice can neutralize the weak alkalinity of protein, help stabilize custard and avoid defoaming. The purpose of low-speed protein breaking before sending is to cut off the coarse connection in the protein and make it easier for air to enter. Adding sugar three times can produce more bubbles than adding it all at once, making the finished cake more fluffy.
Add 1/4 cheese to the batter, and mix with a scraper in the form of stirring from the bottom for the least number of times.
Pour 6 into the remaining custard, continue to stir with a spatula, and turn the container until the custard disappears, which takes about 35 times. Don't stir too much to cause defoaming.
Pour the batter into the 8-inch mold from the height of about 10cm away from the mold, fill it for 7-8 minutes, and scrape the surface with a scraper.
Preheat the oven at 165 degrees, wrap two layers of tin foil at the bottom of the cake mold, and gently put the mold in the lower layer of the oven to bake for 35-40 minutes until the surface is evenly colored and the middle of the cake is beautiful.
After baking, put it in the oven for about 4 minutes, take it out immediately when the surface shrinks slightly and wrinkles appear, and use a demoulding knife to assist demoulding after it cools backwards.
Question 10: Why can't rice cookers make fluffy cakes? Use low-gluten flour for flour. If there is no low-gluten flour, a small amount of corn starch can be added to ordinary flour to reduce gluten. Add sugar for the first time when beating the egg whites, and then add sugar for the second time when beating the egg whites, until it is wet and frothy (there is long protein on the head of the egg beater), and then add sugar for the third time after beating for a while, until it is dry and frothy (the short protein on the head of the egg beater is not bent), and don't beat it again. I suggest you buy a small eggbeater. ) When you pour the egg white into the batter, you should divide it twice, put half of it in the first time, scoop it up from the bottom and gently stir it for a while. It is recommended not to defoam. After mixing well, mix in the other half. You can put 5 grams of baking powder, which will be fluffy. I made it fluffy, just like selling it. If you are a novice, do more.