Cake is a kind of pasta, an ancient western pastry, usually sweet, usually made in the oven and baked into sponge-like snacks.
The materials needed to make a cake mainly include six parts:
1, flour;
2, sweetener (usually sucrose, do not like to eat sweet, or diabetics can add xylitol);
3. Adhesives (usually eggs, vegetarians can use gluten and starch instead);
4. Shortening oil (usually butter or margarine, cakes with low fat content will be replaced by concentrated juice);
5. Liquid (milk, water or juice, honey, etc.). );
6, essence and starter (such as vanilla extract, yeast or baking powder).
To sum up:
Cake is mainly made of eggs, sugar and flour. 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.
Second, the nutritional value of the cake:
The main ingredients of the cake are flour, eggs, cream and so on. It contains carbohydrates, protein, fat, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium and selenium. It is very convenient to eat and is one of the most commonly eaten cakes.
Three: cake making process-eight ways to play:
3. 1, Qifeng type-that is, egg separation type, egg white is beaten with sugar, and mixed with another egg yolk, other liquid materials and powder batter.
3.2. Sponge bomb-that is, whole egg bomb, the egg white, yolk and sugar are stirred together until they are thick and milky, and the milk foam is stirred for about 2 seconds before dropping, and then other liquid materials and powder are added to mix.
3.3. French sponge method-egg separation method: add 1/2 sugar to egg white, add 1/2 sugar to egg yolk until milky white, and then add other powders and liquid materials to mix.
3.4. Angel cake method-add tartar powder to the egg white to foam, then add 1/2 sugar several times and stir until it is wet and foamed (don't wait until it is dry). Add 1/2 sugar to the flour, sieve, then add it and stir until it is absorbed.
3.5. Sugar-oil mixing method-beat the oil until it is soft, then add sugar or powdered sugar and stir until it is soft and fluffy, then add eggs and mix well, and finally add powdered materials and mix well. For example: biscuits and cream cakes.
3.6. Flour-oil mixing method-first soften the oil, beat it with flour until fluffy, then beat it with sugar, and stir it with eggs until smooth, which is suitable for the formula with oil content above 60%. For example: fruitcake.
3.7. Wet foaming-After the protein or whipped cream is foamed, add sugar and stir until it becomes textured, white and smooth. When it is hooked, it is elastic and upright, but the end is slightly bent.
3.8. Dry foaming-After the protein or whipped cream is foamed, add sugar and stir until the lines are obvious, white and smooth, the hooks are elastic and the tail is straight.
Fourth: bake a cake.
4. 1. Baking temperature is the key to making cakes. The oven must be preheated before baking. In addition, the thickness of the cake blank will also require the baking temperature and time. If the cake blank is thick and large, the baking temperature should be reduced and the time should be extended accordingly; If the cake blank is thin and small, the baking temperature should be increased correspondingly and the baking time should be shortened relatively. Generally speaking, the ignition temperature of thick billet is 180℃ and 150℃. The furnace temperature of thin slab should be ignition 200℃, ignition 170℃ and baking for 35 ~ 60 minutes.
4.2. Whether the cake is mature or not can be tested by gently pressing the surface with your fingers. If there are fingerprints on the surface or you feel soft floating inside, it is immature; If it feels elastic, it is ripe. Take the cake out of the baking tray immediately after baking, otherwise it will shrink.