Cake carving method:
1, the mixing container should be clean, otherwise it can't be beaten again, and finally the egg white will become like water, in addition, it will directly affect the shelf life of the product. Therefore, the container must be thoroughly cleaned, and it needs to be soaked in hot water to make Qifeng cake.
2. When eggs are knocked into the bucket, you must pay attention to hygiene. It is best to wash the eggs first, which will help to improve the shelf life.
3. In the case of low temperature in winter, the beaten egg liquid can be properly heated. Adding a basin of warm water to the bottom of the stirring tank and raising the temperature of the eggs properly will help the egg liquid to foam quickly and prevent the bottom from settling and caking after baking. But be careful not to get too hot. If it exceeds 60 degrees, the egg white will denature and affect the hair. Therefore, to master the heating temperature, it will not be hot if you can touch it with your hands.
4. The cake oil must be added before the completion, and it must be completely dissolved after the completion, which also helps the cake not sink to the bottom and harden.
5, the addition of liquid, when the egg liquid is too thick and the proportion of formula powder is too high, you can add some water slowly. If you add it at last, try not to pour it out at one time, which will easily destroy the bubbles in the egg liquid and reduce the volume.
6. Sometimes in order to reduce the gluten of flour and make it taste better, starch will be added to the formula, so it must be added when sieving flour, otherwise the cake will sink before it is baked. In addition, the addition of starch should not exceed a quarter of the proportion of flour.
7. When adding baking powder, you must also sift the flour to make it fully mixed, otherwise it will cause pockmarks on the surface of the cake and some of it will be bitter.
8. When beating the egg slurry, the temperature of the egg should be 17 to 22 degrees, and it should be adjusted flexibly according to Xia Dong.
9. It is difficult to judge the starting point of the sponge cake's egg paste, but there is a method that can also be referenced, that is, stop at about the same time and gently stroke with your fingers. If your fingers feel a lot of resistance and stir up a long paste, it means you haven't started yet. On the contrary, if your fingers are too light to stir a very short spike, it's a bit too much, so pay special attention at this time, and stop at a moderate time to achieve the ideal effect.
10, when refueling, don't dump it quickly at one time, which will also cause the slurry to sink, because the oil can quickly defoam. Cake carving should pay attention to the basic structure, length of time, size and color configuration. ...