It is divided into protein and sponge.
1, protein-angel cake, the main raw materials are protein, sugar and flour. Features: white, slightly rough in taste, not too good in taste, but beautiful in appearance and purulent in egg smell.
2, whole eggs-sponge cake, the main raw materials are whole eggs, sugar, flour, cake oil and liquid oil. Features: fragrant taste, soft structure, elasticity and light grease. Second, Qifeng class
In the early 1990s, as Taiwan-funded baking enterprises entered the mainland market, the Qifeng cakes they made gradually became popular. In fact, the history of Qifeng cake is not short, it has been at least thirty or forty years. The so-called Qifeng is translated from English CHIFFON. The word was originally French, which means that the mixed stuffing is as soft as the sent protein. And Qifeng's sending is to separate the egg yolk and the protein, first stir the protein part very fluffy and soft, and then mix the egg yolk batter, so this kind of cake is called Qifeng cake. Its batter is thin, soft and fluffy, and its product features: egg fragrance, oily fragrance, aftertaste, soft and elastic structure, fine and tight organization. Third, batter-heavy oil cake
It uses the solid fat in the formula to mix with air while stirring, and the batter is heated and expanded into a cake in the oven. The main raw materials are eggs, sugar, flour and butter. Its batter is thick and fluffy, and its product features: rich oil fragrance, deep taste and aftertaste, relatively compact structure and certain elasticity. Also known as cream cake, because the amount of oil reached 100%. The second quarter, the raw materials of the cake, eggs
Eggs are one of the important materials in cake making, and the cost in cake accounts for1/3-1/2.
1, chemical composition of eggs:
Eggs contain albumen, yolk and eggshell, of which albumen accounts for 60%, yolk accounts for 30% and eggshell accounts for 10%. Protein contains water, protein, carbohydrate, fat and vitamins, and the protein in protein is mainly ovalbumin, ovoglobulin and ovomucin. The main components in egg yolk are fat, protein, water, inorganic salts, egg yolk and vitamins, etc. The protein in egg yolk is mainly lecithin and yolk gall white.
2. Main functions of eggs:
(1), the role of bonding and coagulation Eggs are rich in protein, and these protein can capture a lot of air during the mixing process to form a foam.
It forms a complex network structure with the gluten of flour, thus forming the basic organization of the cake. At the same time, protein is solidified by heating, which makes the organization structure of the cake stable.
② Swelling effect
The beaten egg liquid contains a lot of air, which expands when baked, increasing the size of the cake. At the same time, the protein of the egg is distributed throughout the batter, which plays a role in protecting the gas.
3. Softening effect Because egg yolk is rich in oil and lecithin, and lecithin is a very effective emulsifier, eggs can play a softening role. In addition, eggs also play an important role in the color, fragrance and nutrition of cakes. Second, sugar
1, choice of sugar:
The sugar usually used in cake making is white sugar, and a small amount of powdered sugar or syrup is also useful, which is one of the main raw materials in cake making.
(1) White sugar, abbreviated as granulated sugar, is made by extracting sugar juice from sugarcane or beet, filtering, precipitating, evaporating, crystallizing, decoloring and drying. It is a white granular crystal with high purity, and the sucrose content is above 99%. According to its grain size, it can be divided into coarse sand, medium sand and fine sand. If you are making sponge cake or Qifeng cake, it is best to use white sugar, with fine particles as the best, because the sugar with large particles can't be dissolved because of high sugar consumption or short stirring time. If there are still white sugar particles in the finished cake, it will lead to the decline of the quality of the cake. When conditions permit, it is best to use fine sugar.
2, sugar powder It is a reproduction of sucrose, a pure white powder with the same taste as sucrose. Commonly used in heavy oil cake or cake decoration.
(3) syrup-invert syrup or starch syrup, which is made by adding water and acid to sugar; Starch syrup, also known as glucose syrup, is usually a viscous liquid made by adding acid or enzyme to corn starch, decoloring and concentrating. It can be used for cake decoration, and is often added when making cake batter abroad to improve the flavor and fresh-keeping properties of cakes.
2, the function of sugar in the cake:
(1) increasing the sweetness of the product and improving the nutritional value;
(2) Skin color. During baking, the surface of the cake turns brown and emits fragrance.
(3) Filling, which makes the batter smooth and delicate and the product soft, is the main function of sugar.
(4) keeping moisture, delaying aging, and having antiseptic effect; (3) salt.
The role of salt in cake
1, reduce the sweetness to make it palatable. The cake without salt is heavy in sweetness and greasy after eating, while salt can not only reduce the sweetness, but also bring out other unique flavors.
2, can increase the internal whiteness
3. Strengthen the structure of gluten 4. Flour
Flour is processed from wheat and is one of the main raw materials for making cakes.
1, the choice of flour:
Flour can be roughly divided into five categories, which are high gluten flour, low gluten flour, medium gluten flour, whole wheat flour and cake (bread) special flour. The flour usually used for cakes is soft flour, that is, low-gluten flour or cake-specific flour.
Low gluten flour is ground from soft white wheat. It is characterized by low protein content, generally 7-9%, and wet gluten is not less than 22%.
Special flour for cake is a kind of flour treated with chlorine gas. This flour is pink and white, with low gluten content and high water absorption. The product made from it has high preservation rate and is specially used for making cakes.
2, the function of flour in the cake:
In cake making, the gluten of flour constitutes the skeleton of the cake, and starch plays a filling role and is one of the main components. Five, cake oil
Cake oil, also known as cake emulsifier or cake foaming agent, plays an important role in the production of sponge cake. At the beginning of 1980s, when making sponge cakes in China, there was no cake oil added, which was very slow in passing time, with low yield, rough structure of finished products and serious egg smell. Later, cake oil was added, and the whole process of making sponge cake only took 8-10 minutes, the yield was greatly improved, the cost was also reduced, and the baked finished product was even and delicate, and the taste was soft. It can be seen that the birth of cake oil in that year was a revolutionary breakthrough. Now, with the continuous improvement of people's living standards, consumers are becoming more and more particular about eating, and they are turning full into good food. Therefore, in order to meet the market demand, in recent years, major manufacturers have successively introduced a kind of SP cake oil, which is produced by using more high-grade raw materials. In this oil, the time for making sponge cakes is shortened, and the appearance and texture of finished products are more beautiful, even and delicate, and the entrance is more lubricated. The performance of cake oil will be introduced in detail below.
1, technological properties of cake oil:
When making cake batter, adding cake oil can adsorb on the air-liquid interface, which can reduce the interfacial tension, increase the contact area between liquid and gas, and increase the mechanical strength of liquid film, which is beneficial to the foaming of slurry and the stability of foam. The specific gravity and density of batter are reduced, while the volume of baked finished products is increased; At the same time, the bubbles in the batter can be evenly distributed, and the large bubbles are reduced, so that the organizational structure of the finished product becomes more delicate and uniform.
2. Addition amount and method of cake oil:
The amount of cake oil added is generally 3-5% of that of eggs. Because its addition follows the egg, whenever the egg in the cake formula is increased or decreased, the cake oil must be increased or decreased in proportion. The cake oil must be added before the batter is quickly stirred, so that it can be fully stirred and dissolved, and the best effect can be achieved.
3. Precautions for adding cake oil: The cake oil must be fully dissolved before the batter is stirred, otherwise it will precipitate and agglomerate; There is cake oil in the batter.
However, it can't be stirred for a long time, because excessive stirring will cause too much air to be mixed in, but it will not stabilize the bubbles, leading to rupture, and eventually the volume of the finished product will sink and the tissue will become cotton-like. Six, Tata powder
Tatar 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 value of 7.6. However, egg white can only form a bulky and stable foam in an 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. Qifengdan
Cake is the egg white and egg yolk are stirred separately. After the egg white is stirred, it needs to be mixed with the batter of the egg yolk. Although the egg white without tartar powder can be sent away, it will sink and cannot be formed if the egg yolk batter is added. Therefore, this characteristic of Tata powder can be used to achieve the best effect.
1, the function of tower powder:
1. Neutralize the alkalinity of protein;
(2) Help the protein to start and make the foam stable and lasting;
(3) Increase the toughness of products and make them softer.
2. Addition amount and method of tower powder:
Its addition amount is 0.6-1.5% of the whole egg, and it is added together with the sugar in the egg white. Seven, liquid
1, liquid selection:
The liquid used in the cake is mostly whole milk (fresh milk), but evaporated milk, skimmed milk or skimmed milk powder can also be added with water. If special flavor is to be added, fruit juice or jam can also be used as the liquid ingredient.
2, the function of the liquid:
(1), adjust the batter's thin consistency and poor air retention.
(2), increase water
(3), make the tissue delicate and reduce oiliness.
④ Flavor (referring to milk and juice)
(The ratio of milk water is 1 milk powder plus 9 parts water. ) Eight, grease
1, choice of grease:
Salad oil and butter are the most commonly used in cake making.
Butter has the characteristics of natural and pure frankincense taste, good color and high nutritional value, which is of great help to improve the quality of products; Salad oil is colorless and tasteless, which does not affect the original flavor of cakes, so it is widely used.
2. Function of oil in cake:
(1) Solid grease can retain air during the stirring process, which is helpful to the swelling of batter and increase the volume of cake;
2. Make gluten and starch granules smooth and soft (softness can only be achieved by oil, but water can't be achieved in cakes);
(3) It has emulsifying properties and can retain water;
4. Improve the taste of the cake and increase the flavor. Nine, chemical leavening agent
1, type:
There are baking powder, baking soda and smelly powder, and baking powder is the most used in cake making.
(1), baking powder, ingredients are baking soda+acid salt+neutral filler (starch), acid salt has two kinds of strong acid and weak acid:
Strong acid-fast hair powder (hair with water);
Weak acid-slow powdering (only when heated);
Mixed baking powder-double-effect baking powder is most suitable for cakes.
(2) Baking soda, whose chemical name is sodium bicarbonate, releases gas when heated to make it bulky and alkaline, and is rarely used in cakes.
(3), smelly powder-chemical name is ammonium bicarbonate, CO2 gas is generated when it is heated, which makes it expand.
2. Function:
(1) increase the volume;
(2) making the volume structure soft;
③ The pores in the tissue are even. The basic principle of cake bulking 1. The function of air. Air can enter the cake mixture by sieving dry ingredients, stirring ingredients and adding whipped whole eggs or egg whites.
1, when making heavy oil cake, sugar and oil can be mixed with a lot of air when stirring. Sugar and oil generate bubbles due to friction caused by stirring. This kind of bubble expands further after heating in the furnace, which makes the cake bigger and more bulky. Heavy oil cakes are mainly made by mixing oil with air. In order to easily generate air when sugar and oil are stirred, the sugar used must be dry. Generally, fine sugar is more suitable for making heavy oil cakes, and dry sugar and crystals are easy to generate friction.
2. When making sponge cakes and hurricane cakes, stirring whole eggs and egg whites can bring in a lot of air. Eggs have the dual functions of melting air and expanding, and cake oil plays the role of 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.
Biological leavening agents such as yeast, lactic acid bacteria and acetic acid bacteria, etc., their final products after fermentation are carbon dioxide. Chemical leavening agents, such as baking soda, stinking powder and baking powder, react to produce carbon dioxide and ammonia, which make the cake swell. Third, the role of water vapor
Cake produces a lot of steam in the oven, and the combination of steam and air and carbon dioxide in the cake makes the cake volume expand. Section 4: Cake Formula Balance 1. All kinds of cakes have certain formulas, but they are not static. As long as the proportion of raw and auxiliary materials is appropriate, the quality requirements of products can be met. The raw materials of cake can be divided into dry materials and wet materials, strong materials and weak materials.
Drying: flour, milk powder, baking powder and tata powder;
Moisture: eggs, milk and water;
Strong: flour, eggs and milk;
Weakness: sugar, oil, cake oil, tata powder and baking powder. Dry materials need wet materials to wet, and weak materials need strong materials to carry. Strong materials will have multi-molecular protein, especially gluten in flour. protein has the function of forming and strengthening the product structure. Weak materials are low molecular components, they can't be the skeleton of products, on the contrary, they can weaken or disperse the structure of products, and they need strong materials to carry them.
Belt.
1, dry-wet balance:
The water content of cake slurry is greater than that of dough, so more liquid is needed. Sponge cake is a foam system, and oil cake is an emulsion system. Sponge cake can be added with more water and water-containing materials.
2, the balance of strength:
1) the ratio of oil and sugar
2) the balance of cake oil
3) Balance of high proportion of cakes
Second, the influence of formula imbalance on product quality
1, too much liquid-when the cake is cooled out of the oven, there will be a "wet zone" at the bottom, or even collapse, and the volume of the product will shrink.
2, too much sugar and baking powder-will make the cake structure weak and the top collapse.
3, too little sugar and baking powder-will make the cake texture tight, not loose, the top protrusion is too high, or even broken.
4, too much grease-it will also make the top sink, and the cake heart is bright and greasy.