Another main raw material of cake is eggs, and the bulkiness of eggs mainly depends on the endosperm protein in protein, and the endosperm protein can only wrap a lot of air and form bubbles, which makes the cake bulky. Therefore, it is very important to beat protein at high speed instead of at low speed. 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. Therefore, baking powder can be added, but baking powder is an additive and the dosage should be strictly controlled.

You don't have to give baking powder if you cook by yourself. Cake embryo can be divided into whole egg cake and light egg cake. The whole omelet is a sponge embryo. Pay attention to the yolk in the omelet, which will affect the pie. As long as the protein is sent well and there is no leakage, the cake embryo will be sent well and there will be no problem. There are all kinds of cakes, whole egg cakes and cakes. The former is directly baked with whole eggs, flour, spices, oil, baking powder, baking soda powder, stabilizers and abrasives (Fu Miao cake). This kind of cake will not be fluffy. After taking out the baked cake from the mold, the soft texture will definitely make you move. But it's slightly different from the previous one. We added whipped cream to the cake liquid!

This combination will make the baked cake more fragrant and delicious. If you want the cake to be fluffy, I recommend you to make Qifeng cake! Make Qifeng cake with baking powder or tower powder. For details, please refer to the following picture tutorial. Please automatically reduce the proportion according to your own needs! Baking powder can help the cake swell, and it can be added or not, but it is usually added in cake shops, because it will make the cake look thinner and taste thinner, and the proportion of baking powder in the cake is not measured by the amount of flour.