1. The mixing container should be clean, especially when making Qifeng cake, otherwise it will be hard to beat, and finally the egg white will become like water, which will directly affect the fresh-keeping period of the product. Therefore, the container must be thoroughly washed, and it needs to be soaked in hot water to make Qifeng cake.
2. Be sure to pay attention to hygiene when knocking eggs into the bucket. It is best to wash the eggs first, which will help to extend the shelf life.
3. If the temperature is low in winter, the beaten egg slurry can be heated properly. Add a large basin of warm water under the mixing tank to raise the temperature of the eggs properly, which is beneficial to the rapid foaming of the egg slurry and to prevent the bottom from depositing and caking after baking. However, it should be noted that the temperature should not be too high. If it exceeds 6℃, the egg white will denature, which will affect the hair. Therefore, it is necessary to master the heating temperature, and generally it will not be hot when touched by hand.
4. The cake oil must be added before the rapid stirring, and it can be completely dissolved after the rapid stirring is completed, which also helps the cake oil not sink to the bottom and become hard.
5. adding liquid. When the egg slurry is too thick and the proportion of formula flour is too high, some water can be added at a slow speed. If it is added at the end, try not to dump it at one time, which will easily destroy the bubbles in the egg slurry and reduce the volume.
6. Sometimes, in order to reduce the gluten of flour and make it taste better, starch is added to the formula, so it must be added when sieving with flour, otherwise the cake will sink before it is baked. In addition, the addition of starch should not exceed 1/4 of flour.
7. When baking powder is added, it must also be sieved with flour to make it fully mixed, otherwise it will cause pockmarks on the cake skin and bitter taste in some places.
8. When beating the egg slurry, the best temperature of the egg is 17 ~ 22℃, so it should be adjusted flexibly according to the season.
9. It is difficult to judge the starting and ending point of the egg paste of sponge cake. One method can also be referenced, that is, at about the same time, stop the machine and put your finger into it to stir it up with a slight stroke. If your finger feels that there is still great resistance and stirs up a long paste, it has not been stirred up yet; On the contrary, if the finger is too light to stir up, it is a bit too much without even a short sharp tip, so pay special attention at this time, and stop at the right time can achieve the ideal effect.
1. Don't pour it quickly at one time when refueling, which will also cause the slurry to sink and sink, because the oil can quickly defoam.
cake making DIY cake making process
Cake cakes refer to sponge soft cakes made of egg paste and their replicas with sugar paste, protein paste and cream paste, which are called cakes for short. Cakes are divided into three categories: clear cake, oil cake and compound cake.
1. Matters needing attention in cake making
1. When making cakes, the quality of flour directly affects the quality of products. Generally, low-gluten flour should be used to make cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, bulky and flat. If there is a shortage of low gluten flour, it can be made from medium gluten flour or high gluten flour with appropriate amount of corn starch.
2. Another main raw material of the cake is eggs. The puffiness of eggs mainly depends on the endosperm protein in the protein. Only when the endosperm protein is whipped at high speed, it can wrap a lot of air and form bubbles, which will increase the volume of the cake. Therefore, when whipping the protein, it is advisable to use high speed instead of low speed.
3. The syrup for making cake embryo is made by adding 5g water to 1g white sugar, boiling and cooling thoroughly. When eggs and sugar are whipped, it is advisable to use high speed, which is required by the characteristics of endosperm protein.
4. Before baking the cake, the oven must be preheated, otherwise the softness and elasticity of the baked cake will be affected. The equipment for beating the cake must be clean, especially not touching grease, otherwise the cake will not be loose, which will affect the quality and taste.
5. In the traditional method of making cakes, the inner wall of a bottomed mold is often coated with oil, so that the edges of the cakes made are often colored and the bottom color is dark. Now, you can make cakes with a cake ring, just put a piece of white paper on the bottom of the ring instead of oiling, and the edges of the cakes made are colorless and the bottom color is lighter, which can save costs, including the cakes on the surface and the bottom.
After the cake is baked and thoroughly cooled, it is not until it is used that the cake ring is removed and the paper at the bottom is removed to ensure that the cake is not air-dried to 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 big cake has low temperature and long time; Cupcakes are hot and short.
8. The cake should be covered 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. Low-gluten flour is used to make sponge cakes, while medium-gluten flour is used to make grease cakes. This is because the structure of grease cakes is looser than sponge cakes, and the medium-gluten flour is used to further strengthen the structure of cakes. So as to become more compact and not loose.
2. Cake making technology (here are ten kinds of cake making methods for students who are interested and qualified to try DIY cakes)
1. Cocoa sponge cake
Ingredients: 6g of eggs, 3g of sugar, 29g of low-gluten flour, 3g of cocoa powder, 1g of buttered oil and a proper amount of skim milk.
utensils: mixing barrel, sieve, small pot, paper pad, cake ring, baking tray and cake board.
Method:
(1) Preheat the oven to 18℃ (or fire it at 18℃ and fire it at 165℃) for later use.
(2) Beat the eggs into a mixing barrel, add sugar, and beat them in a blender until they are white and thick and creamy.
(3) Sieve the low-gluten flour and cocoa powder with a sieve, gently pour them into a mixing barrel, add the melted and cooled butterfat and skim milk, and stir them evenly to form a cake.
(4) put the cake into the padded paper, put it in the cake circle in the baking tray, smooth it by hand, and bake it in the oven.
(5) Bake for about 3 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it after cooling.
2. Herb sponge cake
Ingredients: 63g of eggs, 31g of sugar, 5g of vanillin or vanilla powder, 31g of low-gluten powder, 1g of vegetable oil, and a proper amount of skim milk.
utensils: mixing barrel, sieve, paper pad, cake ring and cake board.
Method:
(1) Preheat the oven to 18℃ (or fire it at 18℃ and fire it at 165℃) for later use.
(2) Beat the eggs into a mixing barrel, add white sugar and vanillin or vanilla powder, and put them in a blender to make them thick and white.
(3) Gently mix the sieved flour into the mixing barrel, and after a little mixing, add the vegetable oil and skim milk, and continue to mix until it is evenly mixed into a cake.
(4) put the cake into the cake circle with the spread paper and put it in the baking tray, smooth it by hand, and bake it in the oven.
(5) Bake for about 3 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it after cooling.
3. Orange Sponge Cake
Ingredients: 5g of eggs, 3g of sugar, 5g of fine salt, 2g of low-gluten flour, 5g of baking powder, appropriate amount of skim milk, 5g of orange juice and 75g of vegetable oil.
utensils: mixing barrel, mixing basin, sieve, paper pad, cake ring and cake board.
Method of making:
(1) Preheat the oven to 17℃ (or fire it at 175℃ and fire it at 16℃), spread a pad of paper on the baking tray, and then put a cake ring for later use.
(2) Divide the eggs into yolk and egg whites for later use.
(3) Pour the egg yolk, salt and half sugar into the mixing barrel, and beat them in a blender until they are thick and white. Then, add the low-gluten flour and baking powder, skim milk, fragrant and concentrated juice and vegetable oil in turn, and mix well.
(4) put the egg whites and the other half of the sugar into another mixing barrel, beat them in a blender to form a soft foam, add the egg yolk mixture, mix them evenly, put them into a spare cake ring, smooth them, and bake them in the oven.
(5) Bake for about 4 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it after cooling.
4. almond sponge cake
raw materials: 5g of eggs, 25g of sugar, a proper amount of skim milk, 24g of low-gluten flour, 8g of almond flour and 5g of melted butter.
utensils: mixing barrel, sieve, paper pad, cake ring and cake board.
Method:
(1) Preheat the oven to 18℃ (or fire it at 18℃ and fire it at 17℃), spread a pad of paper on the baking tray, and then put a cake ring for later use.
(2) Beat the eggs into a mixing barrel, add the white sugar, and when the mixer whips until it turns white and becomes thick emulsion, add a proper amount of skim milk, and then switch to medium or low speed whipping for a while.
(3) Carefully mix the sieved low-gluten flour and almond flour, and after a little mixing, add the melted butterfat, mix thoroughly, put it into a spare cake ring, and bake it in the oven.
(4) Bake for about 3 minutes, take out the cake when it is completely cooked, cover it on the cake board while it is hot, and cool it before use.
5. Honey Sponge Cake
Ingredients: 2g of cake emulsified oil, a little warm water, 5g of eggs, 25g of sugar, 25g of low-gluten flour, 5g of yeast powder, 1g of peanut butter, 45g of melted butter, and a proper amount of skim milk.
utensils: mixing basin, egg skewer, mixing barrel, sieve, measuring cup, paper pad, cake ring and cake board.
Method:
(1) Put the cake emulsified oil and warm water together in a mixing basin and beat them evenly with an egg stand for later use.
(2) Preheat the oven to 17℃ (or fire it at 17℃ and fire it at 16℃), spread a pad paper in the baking tray, and then put the cake ring away for later use.
(3) Pour the emulsified oil into the mixing barrel, beat in the eggs and add the white sugar, and beat in the blender until it is completely puffy.
(4) Slowly pour the sieved flour and baking powder into the mixing barrel, mix well a little, then add peanut butter, melted butter and skim milk, and mix well.
(5) put the evenly mixed materials into the spare cake ring, smooth the surface, bake in the oven for about 4 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and then use it after cooling.
Note: Cake emulsified oil, also known as "SP", can accelerate the emulsification of cakes and make them fluffy, especially suitable for mass production, but the shrinkage ratio of cakes produced is slightly increased. Peanut butter can be made by roasting crispy peanuts and adding water.
6. Coffee sponge cake
Ingredients: 8 eggs, 3 egg yolks, 35g of sugar, 1g of instant coffee, 345g of low-gluten flour, 18g of melted butter, and a proper amount of skim milk.
utensils: mixing barrel, sieve, measuring cup, paper pad, cake ring and cake board.
Method:
(1) Preheat the oven to 18℃ (or fire it at 185℃ and fire it at 165℃), spread the pad paper in the baking tray, and then put the cake ring for later use.
(2) Put eggs and egg yolk together in a mixing barrel, add white sugar and instant coffee, and beat them in a blender until they are thick and creamy.
(3) After sieving the low-gluten flour, carefully pour it into the mixing barrel and stir it evenly, then add the melted butterfat and skim milk, and mix them all evenly.
(4) Put the mixed materials into the spare cake ring, smooth the surface by hand and bake in the oven.
(5) bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.
7. Strawberry sponge cake
Ingredients: 5g of eggs, 275g of sugar, 4g of fine salt, 1g of strawberry jam, 25g of low-gluten flour, 25g of corn starch, 5g of raw vegetable oil and a proper amount of skim milk.
utensils: mixing barrel, measuring cup, sieve, paper pad, cake ring and cake board.
Method of making:
(1) Preheat the oven to 17℃ (or fire it at 165℃ and fire it at 155℃), spread the pad paper in the baking tray, and then put the cake rings for later use.
(2) Put the eggs, sugar and salt together in a mixing barrel, and beat them in a blender until they are completely fluffy. Add strawberry jam and beat them slightly at medium speed.
(3) Sieve the low-gluten flour and corn starch together, then slowly add them into the mixing barrel and stir them evenly, then add the vegetable oil and skim milk and mix them evenly.
(4) put the stirred materials into the spare cake ring, bake in the oven for about 4 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after it is completely cooled.
8. Cherry Sponge Cake
Ingredients: 12g candied cherries, 57g eggs, 27g sugar, 3g low-gluten flour, 6g vegetable oil and a proper amount of skim milk.
utensils: pulverizer or kopis, mixing barrel, sieve, measuring cup, pad paper, cake ring and cake board.
Method:
(1) Preheat the oven to 175℃ (or fire it at 17℃ and fire it at 16℃), spread a pad paper on the baking tray, and then put a cake ring on it for later use.
(2) Chop the candied cherries into pieces with a pulverizer or a kopis for later use.
(3) Put the eggs and sugar together in a mixing barrel, and beat them in a blender until they turn white and become thick emulsion.
(4) After sieving the flour, carefully mix it into the mixing barrel, and add the spare sugar-stained cherry powder, vegetable oil and skim milk in turn. After all mixing, put it into the spare cake ring and bake it in the oven.
(5) Bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling thoroughly.
9. Banana sponge cake
Ingredients: 5g of eggs, 3g of sugar, 1g of banana jam, 5g of vegetable oil, 2g of low-gluten flour, 1g of corn starch and a proper amount of skim milk.
utensils: mixing basin, mixing barrel, measuring cup, sieve, pad paper, cake ring and cake board.
Method of making:
(1) Preheat the oven to 17℃ (or fire it at 175℃ and fire it at 16℃), spread a pad paper on the baking tray, and then put a cake ring on it for later use.
(2) Separate the egg white and yolk, and pack them in two mixing pots for later use.
(3) Put the egg yolk and half of the white sugar into a mixing barrel, and beat them in a blender until they turn white and form a thick emulsion. Add banana jam, vegetable oil, sieved flour, corn starch and skim milk in turn, and beat them constantly and evenly for later use.
(4) put the egg whites and the other half of the sugar into a mixing barrel, beat them into a hard foam, mix them with the egg yolk mixture, beat them evenly, put them into a spare cake ring, smooth the surface, and bake them in the oven.
(5) bake for about 4 minutes until the cake is completely cooked, take it out, cover it on the cake board, and let it cool thoroughly before use.
1. Mango Sponge Cake
Ingredients: 6g of eggs, 6g of mango jam, 6g of melted butterfat, 15g of low-gluten flour, appropriate amount of skim milk and 15g of sugar.
utensils: mixing basin, mixing barrel, measuring cup, sieve, pad paper, cake ring and cake board.
Method:
(1) Preheat the oven to 17℃ (or fire at 17℃ and fire at 1.