Most of the birthday cakes we usually eat are made of Qifeng cake. It was first invented by an American chef, and then the recipe was made public in 1948, which gradually spread. The English name of Qifeng Cake is Chiffon Cake, which translates as "as soft as satin".
In addition to Qifeng cake, there is also a kind of cake called "Guzao" which is very popular in recent years. Nowadays, there are many cake shops in online celebrity, and the main one is Guzao cake. What is the difference between it and Qifeng cake? Today, Lazy Meow will talk to you about this topic. Let's take a look:
What's the difference between ancient breakfast cake and Qifeng cake?
0 1 has different methods.
Chiffon Cake
Whether it is Qifeng cake or ancient breakfast cake, eggs need to be separated and stirred before mixing. On this basis, the production method of ancient breakfast cake is two steps more than that of Qifeng cake, that is, it needs to be scalded first, and finally the "water bath method" should be adopted when baking.
When making ancient breakfast cakes, it is necessary to heat the vegetable oil in the raw materials to about 70 degrees, that is, when the oil almost produces lines, and then pour the heated oil into the sieved low-gluten flour and mix well. This step is called "hot noodles". Qifeng cake does not need to heat the oil.
Chocolate ancient breakfast cake
When baking ancient breakfast cakes, you should first pour an appropriate amount of cold water into the baking tray, and then put the mold into the baking tray. The amount of water in the baking tray should be based on the standard of not overflowing. This step is called "water bath method". When baking Qifeng cake, just put the mold directly on the baking tray, without adding water to the baking tray.
From the perspective of manufacturing method, when making ancient breakfast cakes, it is necessary to go through two steps: "scalding noodles" and "water bath baking"; When making Qifeng cake, there is no need to iron noodles or take a water bath.
02 different appearance
Guzao cake
In ancient times, cakes were mostly baked with raised square molds, so the baked cakes were tall and rectangular in shape. Qifeng cakes are mostly baked with circular movable bottom molds or chimney molds, so the Qifeng cakes we see are mostly round. However, this can't be generalized. There are also ancient cakes that are round and Qifeng cakes that are square, mainly depending on the shape of the mold used.
From the appearance, the shape of ancient early cakes is mostly rectangular, and the cake body is higher; The shape of Qifeng cake is mostly round, and the cake body is not as high as the ancient breakfast cake.
03 taste different
Guzao cake
The ancient breakfast cake tastes moist, delicate and dense, melts in the mouth, and feels wet and soft to eat; Qifeng cake tastes sweet and soft, and there is no moist feeling at the entrance, and it is not as delicate as the ancient breakfast cake, and its taste is light and not greasy.
From the taste point of view, the ancient breakfast cake tastes more delicate and moist; Qifeng cake tastes moist, light and not greasy.