Spongecake" means sponge cake, because cake oil is mainly used as an emulsifier for sponge cake, so the cake oil is called SP. Cake oil is also known as cake emulsifier or cake foamer.
Traditional cake production is to rely on egg protein as a foaming agent, in the high-speed beating, so that the air into the egg-sugar solution to form bubbles. However, the single-layer protein bubble film is easy to rupture, so the traditional cake production exists in the production of long time, rough organization, poor foam stability, low yield and short shelf life and other shortcomings. After the use of cake oil, because the emulsifier in the cake oil can form a protective film outside the single protein film of the foam in a close arrangement, this double-layer film has a stronger protective effect on the foam, so after the use of cake oil, the cake production has undergone a revolutionary change.
SP Cake Oil is a high-grade cake oil used in the production of medium and high-grade cakes in recent years. This kind of cake oil will shorten the time of making sponge cake more, and the appearance and organization of the finished product is more beautiful and even and delicate, and the mouth is more lubricated.
1, SP cake oil process performance
Making cake in the batter stirring, add SP cake oil, SP cake oil can be adsorbed in the air-liquid interface, can make the interfacial tension decrease, the liquid and gas contact area increases, the mechanical strength of the liquid film increases, is conducive to the paste of the foaming and foam stabilization. Stabilization of foam. The specific gravity and density of the batter is reduced, and the volume of the baked product is increased; at the same time, it can also make the distribution of bubbles in the batter uniform, and the large bubbles are reduced, so that the finished product's organizational structure becomes more delicate and uniform.
2, SP cake oil characteristics
2.1 beat fast
Short time can be beaten into foam, the general rapid mixing time in 3-4 minutes, the whole process about 7-10 minutes.
2.2 Highly whipped
The volume of the baked cake can be increased by 10-20% compared with the one without SP cake oil.
2.3 Good organization
The baked cake has fine and even organization structure, good taste, and the improvement of organization is especially significant.
2.4 Strong aroma
It can highlight the aroma of the cake and the flavor is stronger.
2.5 Good taste
Good moisturizing, more lubricated in the mouth.
2.6 Wide application
Besides making cakes, it can also play a larger role in moon cakes, shortcakes and other foods.
3, SP cake oil role effect
3.1 production of cake:
3.1.1 in the mixing of cake batter added to the batter can be quickly beat up, reduce the mixing time, so that the specific gravity of the batter is reduced.
3.1.2 After the addition of the paste to retain the shape of good air retention performance, the paste is not baked in time after beating is not harmful.
3.1.3 Make the baked cake finished volume, cost savings.
3.1.4 Make the cake's organization structure is fine, soft and flexible, the taste is soft and moist, better reflect the original flavor of the cake.
3.1.5 Quick, easy and safe operation when making cakes.
3.1.6 It has excellent anti-aging effect, which prolongs the freshness of the cake.
3.2 For making tabletop moon cake crust:
3.2.1 Easy to operate when making the crust.
3.2.2 Make the crust flaky and melt in your mouth.
3.2.3 Increase the freshness of the finished product.
3.3 In making mooncake crust with Cantonese-style syrup
3.3.1 It can make the oil and syrup easy to be mixed well and evenly in a very short time during the process of making mooncake crust, which is easy to operate.
3.3.2 Make the crust white, keep soft after baking, and more shiny after returning to the oil
3.3.3 Make the finished product return to the oil faster, and the color is more golden and oily.
3.3.4 Increase the freshness of the finished product.
3.4 Production of Chao-style pastry moon cakes
3.4.1 Make the pastry heart white and the finished product layered.
3.4.2 The texture is fluffy and melts in the mouth.
4 How to use SP Cake Oil
4.1 When making cake, just add it to the tank before the rapidity of the batter.
4.2 To make mooncake crust add with the grease.
4.3 When making Chiu Chow mooncake crust, add it inside the pastry center.
5 SP Cake Oil Additions
5.1 Low-grade sponge cake - 5% of the amount of eggs
5.2 Medium and high-grade sponge cake - 4-3% of the amount of eggs
5.3 Heavily oiled cake (post oiling method) - 3% of the egg amount
5.4 Taiwanese mooncake - 5% of the flour amount
5.5 Canton mooncake - 0.3% of flour amount
5.6 潮式月饼-一酥心面粉量的5%
6SP蛋糕油与普通蛋糕油对比的优势
6.1 SP蛋糕油添加量少，比其他普通蛋糕油可减少1-2%，节省成本；
6.2 Making cake whipping time is fast. The quick mixing time is only 3-4 minutes, which can help you save electricity and time;
6.3 The cake produced has good organization, good taste, high rise and strong flavor;
6.4 Multi-functionality, you can make many high-quality bakery products just by using SP Cake Oil.
7 Precautions for using SP Cake Oil
7.1 SP Cake Oil must make sure that it can be fully dissolved before the batter mixing is finished, otherwise it will be precipitated and clumped.
7.2 SP Cake Oil can whip the batter into foam in a short period of time, so when making the cake, you need to pay attention to the mixing time, do not mix and whip too much.
7.3 Produced according to the proportion of flour shall not exceed the contraindication to add too much, otherwise it will be counterproductive.
Source: Network FIW Food Industry World (ID: fiw001com), collection of editors, if you need to reproduce, please contact the original creator