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 the egg whites always fail to frost, add a little baking soda or tartar powder before beating the egg whites, just a little.
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.
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.
The basic principle of cake fluffy
First of all, the role of air
In the process of making cakes, a lot of air can be mixed in while stirring sugar and oil. The friction between sugar and oil will produce bubbles, which will expand when heated in the microwave oven. The sugar used in this must be dry. Because dry sugar and crystals are prone to friction, it is also easy to produce air, which makes the cake swell.
Second, the role of leavening agent.
There are two kinds of leavening agents, one is biological leavening agent and the other is chemical leavening agent. Biological starter is similar to yeast, lactic acid bacteria and acetic acid bacteria, which will produce carbon dioxide after fermentation. Chemical leavening agents are similar to stinky powder, baking powder and baking soda. They will eventually produce not only carbon dioxide, but also ammonia, which will make the cake swell.
Third, the role of water vapor.
Putting the cake in the oven will produce a lot of steam. When water vapor combines with air and carbon dioxide in the cake, it will expand the cake.