Milk foam, also called clear cake: (1) protein-angel cake. (2) Whole egg-sponge cake.

Second, Qifeng class

Third, the batter-heavy oil cake.

Cake ingredients

First, eggs; Function: (1) adhesive curing. (2) swelling. (3) Softening effect.

Second, sugar; Function: (1) Increase the sweetness of the product and improve the nutritional value. (2) skin color. During the baking process, the surface of the cake turns brown and emits fragrance. (3) Filling makes the batter smooth and delicate and the product soft, which is the main function of sugar. (4) Moisturizing, delaying aging and having antiseptic effect.

Third, salt; Function: (1) Reduce sweetness and make it palatable. (2) It can increase the internal whiteness. (3) Strengthen the structure of gluten.

Fourth, flour; Function: The gluten of flour constitutes the skeleton of the cake, and starch plays a filling role and is one of the main components.

5. Cake oil: also known as cake emulsifier or cake foaming agent, it plays an important role in the production of sponge cake. (1) technological characteristics of Shantou cake: when making cakes, adding cake oil can be adsorbed on the gas-liquid interface, which can reduce the interfacial tension and increase the liquid-gas contact area. The increase of mechanical strength of liquid film is beneficial to the foaming of slurry and the stability of foam. The specific gravity and density of batter decreased, while the volume of baked products increased. At the same time, the bubbles in the batter can be evenly distributed, and the large bubbles are reduced, so that the folding structure of the finished product becomes more delicate and uniform. (2) Addition amount and method of cake oil: The original addition amount of cake oil is generally 3-5% of that of eggs. Because it is added after the egg. Whenever eggs are added or reduced in the cake formula, the cake oil must be increased or decreased in proportion. (3) Precautions for adding cake oil: Before the batter is stirred, the cake oil must be fully dissolved, otherwise it will precipitate and agglomerate; If cake oil is added to the batter, it can't be stirred for a long time, because excessive stirring will cause too much air to be mixed, but it will not stabilize the bubbles, which will lead to rupture. Finally, the volume of the finished product will sink and the tissue will become cotton-like.

6. Tata powder:-The chemical name is potassium tartrate, which is one of the essential raw materials for making Qifeng cake. Qifeng cake is made of egg white, which is alkaline and has a PH of 7.6. However, egg white can only form bulky and stable foam in acidic environment, that is, when the PH value is 4.6~4.8, and a large number of other ingredients can be added after it is made.

(1) The function of tower powder: 1 neutralizes the alkalinity of protein; 2. Help the protein to float and make the foam stable and lasting; 3. Increase the toughness of the product and make it softer. (2) Addition amount and method of Tata powder: the addition amount is 0.6~ 1.5% of the whole egg, and it is mixed with sugar in egg white.

Seven, liquid; Function: (1) Adjust the consistency of batter; (2) increase moisture; (3) make the tissue delicate and reduce greasy; (4) Flavor (referring to milk and fruit juice) The ratio of milk to water is 1 part milk powder and 9 parts water.

Eight, grease; Function: (1) The solid grease can retain air during the stirring process, which is helpful to the expansion of batter and increase the size of cake; (2) Make gluten and starch particles smooth and soft (the softness can only be achieved by oil, but not by water in the cake); (3) it has emulsifying property and can keep moisture; (4) Improve the taste of the cake and increase the flavor.

Nine, chemical leavening agent (1) types: baking powder, baking soda and smelly powder, baking powder is the most used to make cakes. 1 baking powder, consisting of baking soda, acidic salt and neutral filler (starch). There are two kinds of acid salts: strong acid-resistant baking powder (which can be baked with water); Weak acid-slow pulverization (only when heated); Mixed baking powder-Double-effect baking powder is most suitable for cakes. 2 baking soda-chemical name is ammonium bicarbonate, which expands when heated to produce carbon dioxide gas.

(2) Function: 1 Increase the volume; 2. Soften the volume structure; The pores in the tissue are uniform.

The basic principle of cake expansion

First, the role of air: air can enter the cake mixture by sieving dry ingredients, stirring ingredients, adding whipped whole eggs or egg whites, etc. (1) When making oil cake, sugar and oil can be mixed with air when stirring. (2) When making sponge cakes and Qifeng cakes, stirring whole eggs and egg whites can bring in a lot of air. Eggs have dual functions of air melting and expansion, and cake oil plays a role in making hair fast and retaining air.

Second, the role of leavening agent; The leavening agent can be divided into biological leavening agent and chemical leavening agent. (1) biological starter, such as yeast, lactic acid bacteria and acetic acid bacteria. The final product after fermentation is carbon dioxide. (2) Chemical leavening agents, such as baking soda, stinky powder, baking powder, etc. Their reaction eventually produces carbon dioxide and ammonia, which makes the cake swell.

Third, the role of water vapor; Cake will produce a lot of steam in the oven, and the steam will combine with air and carbon dioxide in the cake, which will expand the cake volume.