Cake is loved by many people for its soft and sweet taste. With the popularity of ovens, more and more people are starting to make cakes at home. Some friends will ask, do you need to add yeast powder when making cakes? This starts with the principle of making cakes.

Principles of fluffy cakes:

1. When mixing raw materials, stir in a large amount of air. On the one hand, low-gluten flour needs to be sifted, and air can enter the cake mixture during sifting; on the other hand, in the process of beating whole eggs or egg whites, an electric egg beater is generally used. This process can bring in a large amount of Air is used to form the fine structure of the cake. When whipping, you need to add an appropriate amount of white sugar in batches to stabilize the beaten egg whites or whole eggs and avoid defoaming of the small air bubbles that enter.

2. Use of leavening agent. Leavening agents can be divided into biological leavening agents and chemical leavening agents. Biological leavening agents include yeast, lactic acid bacteria, acetic acid bacteria, etc. After fermentation, the final product is carbon dioxide. Chemical leavening agents include baking soda, baking powder, baking powder, etc. Their reaction eventually produces carbon dioxide and ammonia gas. These gases can support the cake tissue and make the cake expand.

If you need to add a leavening agent to make a cake, you usually use baking powder. When making it, you only need to add it to the raw materials together with the low-gluten flour and stir. The method of use is relatively simple and the effect is obvious.

Yeast powder can also be used to make cakes. Only leavened cakes require yeast powder. Traditional sugar-egg cakes and chiffon cakes do not need to add yeast powder. Cake production involving yeast will take a longer time, and the conditions for the use of yeast are more restrictive, because yeast will be affected by temperature and humidity, so currently yeast is mostly used to make Chinese fermented pastries such as steamed buns and steamed buns. In fact, as long as you master how to sift low-gluten flour and how to beat egg whites or whole eggs, you can successfully make a soft and delicious cake without adding any leavening agent. It is very suitable for friends who want to make healthy cakes without additives. oh!