It takes about 40 minutes to ferment the cake with yeast powder.

When making cakes, the ratio of yeast to flour is 100:1, and the function of adding yeast is to produce a large amount of carbon dioxide gas in the dough, which expands when heated during the cooking process, thereby making the cake soft and delicious.

Yeast is divided into two types: fresh yeast and dry yeast. It is an edible and nutritious single-cell microorganism. In nutrition, it is called an "inexhaustible source of nutrition". In addition to proteins, carbohydrates, and lipids, yeast is also rich in a variety of vitamins, minerals, and enzymes.

How to add yeast powder when making cakes

When making cakes, adding yeast powder to it can make the cake more fluffy and less likely to layer up and down. It should be noted that when making cakes, it is best to beat egg yolks and egg whites separately, otherwise the egg yolks will affect the foaming of the egg whites.

Furthermore, when beating egg whites, it is best to stir in the same direction. Add sugar in three times during the stirring process to make the egg whites foam better. When the chopsticks are inserted and it doesn't fall over, the egg white is ready.

If you use yeast powder to make cakes, the ratio of yeast powder to eggs is 1.5 grams of yeast powder and five eggs. Although yeast powder can make the cake more fluffy, adding too much or too little will directly affect the taste of the cake.

In addition, it is best to use low-gluten flour for making cakes. Because low-gluten flour has no gluten, the cake made is particularly soft, expanded in volume, and has a smooth surface. Low-gluten flour is similar to cake flour and pastry flour in daily life, but in addition to low-gluten flour, cake flour also contains wheat starch and emulsifiers.