Another main ingredient of cake is eggs. The bulkiness of eggs mainly depends on the endosperm protein in protein. Only by high-speed beating can endosperm protein wrap a lot of air to form bubbles, which increases the size of the cake. Therefore, when beating protein, it is advisable to use high speed instead of low speed.
3. The syrup for making cake embryo is made of1000g white sugar and 500g water, boiled and thoroughly cooled.
Eggs and sugar should be whipped at high speed, which is required by the characteristics of endosperm protein.
Before baking the cake, the oven must be preheated, otherwise it will affect the softness and elasticity of the baked cake. The equipment for beating cakes must be clean, especially not touching grease, otherwise the cakes will not be loose, which will affect the quality and taste.
5. In the traditional method of making cakes, the inner wall of the bottomed mold is often coated with oil, so the edges of the cakes are often colored and the bottom is darker. Now you can make a cake with a cake ring, just put a piece of white paper at the bottom of the ring instead of oiling. The edge of the cake is colorless and the bottom color is lighter, which can save costs, including the cake on the surface and at the bottom.
After the cake is baked, it is thoroughly cooled, and the paper on the cake ring and bottom is removed until it is used to ensure that the cake will not be air-dried and affect the quality.
6. The baking temperature of the cake depends on the amount of mixture in the cake. The more the mixture, the lower the temperature. On the contrary, the less the mixture, the higher the temperature.
7. The baking time of the cake depends on the temperature, how much mixture the cake contains, what kind of stirring method and so on. Generally speaking, the longer the time, the lower the temperature; Conversely, the shorter the time, the higher the temperature. The cake has low temperature and long time; Cupcakes are hot and short.
8. Cover the cake on the cake board while it is hot, so that the moisture contained in the cake will not volatilize too much and the humidity of the cake will be maintained. In addition, when the cake is hot, the shape is not completely fixed, and the surface of the cake can be leveled by the weight of the cake itself.
9. Use low-gluten flour for sponge cake and medium-gluten flour for pastry. This is because the structure of fat cake itself is looser than sponge cake, and the use of medium gluten flour further strengthens the structure of cake. So as to become more compact and not loose.
Question 2: Why is sponge cake not fluffy? The baking temperature of sponge cake has a great influence on the quality of baked cake. If the temperature is too low, the top of the baked cake will sink and the inside will be rough; If the baking temperature is too high, the top of the cake will swell, the central part will crack easily, and the four sides will shrink inward, making the cake hard. Usually the baking temperature is 180℃-220℃. Baking time also has a great influence on the quality of baked cakes. In general, the baking time is about 30 minutes. If the time is short, it will be sticky and unfamiliar; It will dry easily after a long time, and it will be hard and brittle all around. The baking time should be determined according to the size and thickness of the product, and can be flexibly adjusted according to the sugar content in the formula. High sugar content, slightly lower temperature and longer time; Low sugar content, slightly higher temperature and long time.
1, you can't have water, oil or cake in the protein, you need to add some sugar, otherwise you can't make it. 2. Even if protein sent it away, he hit the realm of "pouring the cup without spilling it"; 3. In order to make the flour gluten-free when stirring, it is necessary to use a cross to stir, not to turn around; 4. After oiling the rice cooker, preheat it for a few minutes, then take it out and pour the cake liquid. Before you are ready to do it, hit the bottom and shake out the bubbles; 5. After the rice cooker jumps to the heat preservation file, it is recommended to turn off the power first, then put a clean wet towel on the air outlet for 20 minutes, and then turn on the power to cook again. Using wet towels can make the cake softer and taste better; 6. After the cake is done, let it cool a little and you can go out. Note that the white side of the bottom of the plate should be turned upside down, so that the cake will not collapse ~ * 4-6 is the practice of rice cookers, and these practices should be followed when using the oven.
Question 3: How to make sponge cake soft enough? Why can't I make it soft enough every time? (Sponge cakes can be made in several ways. You need some tools to do them well. Do you have an eggbeater? It's easy to do with it. If not, stir in a steel basin with a manual egg beater. I'll give you five simple formula eggs,180g sugar, 250g flour (if it's loose, sieve it) and100g oil. Practice: Mix the eggs and sugar slowly to melt the sugar, and then beat the excess dry amount by force, about two or three times (the machine is five or six minutes faster, and the manual is about ten minutes). Add powder and stir slowly, add oil and stir evenly to bake. Baking with some jam is very comfortable. If you need to make more advanced and delicious cakes, please call me at any time. Welcome baking enthusiasts to discuss technical issues!
Question 4: Baked cakes are always flat and not fluffy. What is the reason? I can't bake sponge cakes either. It's all based on the internet. I think egg white and flour are stirred vigorously when they are stirred. After pouring them together, stir them up and down with a shovel. Do not stir them clockwise or counterclockwise. Stiff easily, so it won't swell. Or is the flour you use low-gluten flour? If not, it can be mixed with high-gluten flour, and ordinary flour and starch can be mixed, 3 1 or 2 1. Adjust according to your own flour. I wish you success! Almost everyone is making cakes for the first time. Just try a few more times.
Question 5: Why is the sponge cake not fluffy? Hello, your leavening agent is not good. Be sure to use multi-source G-shaped foam to make the cake fluffy and full, and melt at the entrance.
Question 6: Why can't cakes always be fluffy? 1, in the making of cakes, the quality of flour directly affects the quality of products. Generally, the flour used for making cakes should be low-gluten flour, without gluten. Because of the strength of low-gluten flour, the specially made cakes are soft, swollen and smooth. If the low gluten flour is temporarily insufficient, corn starch can be added to the gluten flour or high gluten flour. -2. Another main ingredient of the cake is eggs. The fluffy egg mainly depends on the albumen and endosperm protein, but only when the endosperm protein is whipped at high speed and a large amount of air is wrapped to form bubbles, the fluffy volume of the cake will increase. Therefore, high speed and low speed should not be used when beating protein. Page three. The syrup for making cake embryo is made of1000g water and 500g sugar, which is boiled and thoroughly cooled. Stir the eggs and sugar.
High rotational speed should be used, which is a necessary endosperm protein characteristic.
Before baking the cake, the oven must be preheated, otherwise it will affect the softness and elasticity of the baked cake. The tableware of fresh milk cake must be clean, especially the items that can't be stained with grease, otherwise the cake will not be loose, which will affect the quality and taste.
Page 5: When making cakes, the bottom of the inner wall of the mold is often coated with oil. The bottom edges of cakes and colors made in this way are often darker. Nowadays, cakes are all made of cake rings, but the white rings on the cushions are coated with oil substitutes, and the cakes and colorless colors are lighter to save costs, including the skin and bottom edge of the bottom cake.
The cake is baked and completely cold. When only the cake removal ring is used, remove the bottom of the paper to ensure that the cake will not be air-dried and affect the quality. Page 6, the baking temperature depends on the cake mixture, and the lower the temperature of the inner filter cake in the mixture; When the mixture is small, the temperature should be increased accordingly.
7, cakes, baking time depends on the temperature and the mixture contains a lot of cakes, these cakes are stirred and played. Generally, the longer the time, the lower the temperature; And the shorter, the higher the temperature. The cake has low temperature and long time; Cupcakes are hot and take a short time.
8. Cover the hot cake on the cake board, so that the cake will not contain too much evaporated water and keep the moisture of the filter cake. It can also be used as an advantage of hot cakes. When it is not completely fixed, it can be turned over by the weight of the cake itself to make it smoother.
9. As for the choice of low-gluten bread, oil cakes use more flour, because the loose structure of oil cakes is further strengthened than sponge cakes and cakes made of flour. So as to relax more tightly.
Question 7: Is the fluffy principle of sponge cake the same as bread? Why? No, bread is fermented by yeast. The cake is made of egg white.
Question 8: The bottom of sponge cake is not fluffy, please give me some advice! The general reason is that the materials are unevenly mixed and sink to the bottom.
Question 9: The reasons why hurricane cakes are not fluffy are as follows:
1, there is too much oil and water in the formula, and no proper amount of baking powder is added. Just like not reversing in time, it will be crushed by its own weight.
Solution: Adjust the formula.
2. The batter comes out of the ribs and retracts after cooling.
Solution: Use low gluten flour, or 80% medium gluten flour +20% corn starch.
Operation note: Do not stir the paste in front of the yolk, just stir it with the egg for 6~7 times, and it doesn't matter if it is uneven. After adding the egg yolk, stir for a while until it becomes uniform and thin. When mixing egg yolk paste and protein paste, we should also pay attention to gently stirring and turning up and down, rather than stirring in circles.
Question 10: Why is my sponge cake hard and not fluffy? I filter the yolk with whole egg and low refined flour, and beat it with egg white and fine sugar until it can be pulled up, so it is thin and soft. That's what Qifeng cake does.