Now many cakes made by cake shops have eggs, white cakes? Just put the egg white. If there is yellow, put egg yolk. Of course, there is a kind of cake called "Lunjiao Cake" in Shunde District, Guangdong Province. His cake is colored with white sugar or yellow sugar, without eggs.
Protein in eggs is expansible, which can be filled with a lot of air when stirred at high speed, and becomes the source of cake expansion, and the inside becomes a porous and fluffy organizational structure. After the egg white is sent away, it can absorb and retain a lot of air, which makes the cake expand in volume during baking, replacing yeast and swelling agent, and can increase the volume of the cake. You can't make a cake without eggs. A cake is still a cake without eggs. No, that's steamed bread.
The main raw materials for making cakes are flour, eggs, cream and milk powder. The eggs are fluffy and smooth in taste. Without eggs, the baked cake is not fluffy and the color is particularly ugly. The size of the egg will become bigger, it will turn golden yellow, and the color will be particularly beautiful. It can be said that most traditional cakes contain eggs. Why? Eggs are mainly used to disperse and evenly mix air, forming delicate bubbles and supporting the whole cake. The soft taste and rich egg fragrance are all attributed to eggs. Cake is a very common dessert in our daily life. Adults and children love it. At some birthday parties, wedding banquets and other occasions. The cake is an important protagonist. Because this is the result of many people's practice, of course, you can also put duck eggs, which will be more difficult to handle, more fishy and more difficult to make. A food writer replied for you, my video was drawn, please pay attention to me and see the cold knowledge and stories of food.