Do you want to put baking powder in the cake? Cake is an ancient western pastry, usually made in an oven. This cake is made of eggs, sugar and wheat flour as the main raw materials. Milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening and baking powder are auxiliary materials. After stirring, concocting and baking, sponge-like snacks are made.
Cake is a kind of pasta, usually sweet. A typical cake is baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), shortening (usually butter or margarine, and cakes with low fat content will be replaced with concentrated juice), liquid (milk, water or juice), essence and starter (such as yeast or baking powder).
Baking powder is a leavening agent, which can make cakes fluffy. Under what circumstances: sponge cakes generally do not need baking powder; Some are useful and some are useless; Although the butter is removed from the cream cake, sometimes a little baking powder is used. Basically, writing in the formula is a matter of success or failure.
Cakes can be generally divided into three categories according to their raw materials, mixing methods and batter properties.
1, batter cake: the oil content in the formula is as high as about 60% of the flour, which is used to lubricate the batter to produce soft tissue and help the batter to mix a lot of air during the mixing process, resulting in a puffing effect. Generally, cream cakes and pudding cakes belong to this category.
2. Milk cake: The formula features that the main raw material is eggs, without any solid fat. Protein, which is tough and denatured in egg liquid, is used to make cakes fluffy in the process of batter mixing and baking. According to the egg materials used, it can be divided into egg white (such as angel cake) and sponge (such as sponge cake).
3, hurricane cake: use mixed batter and creamy batter to change the organization of the creamy cake.
The difference between baking powder and yeast Although baking powder and yeast are both used to make dough, there are still many differences:
1, from the type, baking powder is a compound leavening agent, neutral; Yeast is a kind of biological starter.
2, different fermentation methods, baking powder is chemical fermentation, baking powder contains baking soda and tartaric acid, and generates carbon dioxide when heated with water; Yeast is biological fermentation, and yeast produces carbon dioxide through yeast.
3. Different uses. Baking powder is usually used to bake cakes, cookies and desserts, while yeast is mainly used to bake bread.
4. The start time is different (i.e. fermentation occurs). The baking powder starts quickly; But the yeast powder made by yeast is slow to start.
5. Different degrees of environmental impact. Baking powder is little affected by temperature and humidity; Yeast powder needs a certain temperature and humidity to start. If the weather is cold, it takes more time to start or it is not easy to start.
6. The price is different. The price of baking powder is low; Yeast is more expensive.
7. Health and safety are different. Baking powder is a kind of chemical expansion agent, which is composed of chemical substances. It is recommended to minimize the use of children and pregnant women at home; Relatively speaking, yeast is natural, nutritious, healthy and safe, and will not produce bad flavor.
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