Lately, everyone is making cakes at home. Some people don't understand the principle of cake and confuse cake with cake making. As a result, it is easy to fail. Recently, some people ask what is the difference between a cake and a cake? Do you need yeast to make a cake? The cake we make today is the same as today's cake. Finally, we will answer the question of whether yeast is needed in cake making.

Comparison of cake and cake ingredients

Cake ingredients

1 egg, 200g of flour, 30g of cornstarch (optional), 150g of warm water, 30g of corn oil, 40g of sugar, 3g of yeast

Cake ingredients

4 eggs, 120g of flour, 30g of water, 30g of corn oil, 50g of sugar

Purpose of Eggs: In cakes, eggs play an important role in adding texture and elasticity. They are not an essential ingredient. They can be excluded as well. However, in cakes, eggs are the most important ingredient. Cakes rely heavily on beating the proteins in the eggs and injecting air into the proteins through mechanical mixing. The protein expands in volume and acts as a fluff. Therefore, the most important ingredient of cake is egg.

Function of flour: Flour is the main ingredient of cake. The principle of making cakes is to add water and yeast to the flour. At a certain temperature and humidity, the yeast multiplies in the flour and breaks down carbon dioxide gas. The carbon dioxide is encapsulated by the gluten, causing the dough to expand. The flour in the cake is functional and essential to support the proteins, but the amount of flour in the cake is much less than the flour in the cake.

The role of water: the water in the cake is also important. The proteins in flour can only become gluten when they absorb water. In addition, water provides humidity and temperature for the yeast to multiply, so water is essential. The water in the cake is there to add moisture to the cake so that it doesn't taste dry. Because egg whites contain a lot of water, the cake can be made without adding water.

The role of oil: the fat in the cake can increase the ductility and softness of the gluten, can not be put in, but will affect the taste and flavor. The oil in the cake plays the role of emulsification, both to retain moisture and increase the softness of the cake.

The role of sugar: the sugar in the cake provides conditions for yeast to multiply, promoting fermentation and adding flavor. The sugar in the cake is used to stabilize the churned proteins. The melted sugar syrup locks in the moisture in the whisked proteins, making them less likely to deflate.

The role of yeast: There is no question that yeast must go into the cake because yeast reproduction produces carbon dioxide, which makes the cake fluffy. Many people question why yeast is not put into the cake. Cakes are filled with gas through external forces into the proteins and do not rely on yeast fermentation to expand. In addition, yeast is acidic and eggs are alkaline. The yeast in the cake would be inactive. So cakes don't need yeast at all.

How to make the cake

Pour 150 grams of warm water into a basin, add 40 grams of sugar, stir until the sugar melts, then add the yeast and stir until the yeast is dissolved, pour in the corn oil, then add the eggs and stir well. Finally, add the flour and cornstarch. Cornstarch can add color and flavor, or not. Mix until there is no dry powder or particles. Brush the bottom and side walls of the molds with oil, pour all the batter into the molds, shake gently, cover with plastic wrap, and place in the oven for the fermentation section.

Principle of Cake Fermentation

During the fermentation process, the batter begins to expand slowly in the warmth of the oven as the flour contains mainly wheat protein and wheat starch. Wheat bran absorbs water to make the protein expand. Wheat starch is hydrolyzed to maltose under the action of amylase, which is then converted to glucose. The yeast absorbs the glucose and multiplies rapidly, releasing carbon dioxide gas. The carbon dioxide is encapsulated by the gluten, thus expanding the dough. After steaming in a steamer, the gluten solidifies and the cake is fluffy. Medium gluten flour is the best way to make cakes. The gluten in flour refers to the amount of wheat protein, and the ratio of wheat protein to wheat starch in medium gluten flour is optimal. Ferment the batter to 89% and you're done. Don't overdo it. Cakes contain a lot of water and ferment quickly. It usually takes half an hour to finish. Once the fermentation is over, all sorts of bacteria are produced and the flavor turns sour.

Cake Making

We made the cake batter before the cake was ready. For simplicity's sake, I just beat the whole eggs together, beat four eggs into a large bowl, drizzle on some white vinegar or lemon juice to deodorize the eggs, and beat them out