Putting oil in the cake can make the cake taste more fragrant, at the same time, it can make the cake softer, increase the taste and enhance the fragrance. Copernicus made cakes that were not hollow and hard because oil had defoaming effect. Not putting oil in the cake will make
The cake tastes dry, but it is not smooth.
Cake is not easy to stick to the pan when it is oiled, but it may stick to the baking tray without oiling. ?
There is no rule about what oil must be used to make cakes. You can put corn oil, salad oil, peanut oil or other oils. It should be noted that the cakes steamed with peanut oil may taste like peanuts, and peanut oil is acceptable as long as it can accept such a taste.
If butter is added to the flour for making cakes, it can make the flour have stronger toughness and greater tension. This is because butter has good emulsification and strong water retention, which can make the cake have better expansibility, soft and delicious, good taste and sweet taste.
The most common mistakes in making cakes are:
Be sure to send egg whites without water and oil! If there is oil, you can't send egg whites, because the surface tension of oil is relatively large. As long as there is a little oil in the egg white foam, the foam will burst immediately. If there is too much foam in the glass when drinking beer at ordinary times, put the chopsticks stained with oil in and stir the foam, which is the reason. In addition, when egg white is mixed with other materials, don't stir it too much, and it is easy to defoam.
Many people think it is a waste of time to skip the step of sieving flour, but sieving is a very important step. Sieving can remove caking in flour and ensure that your cake will not dry and cake. The structure is more exquisite, and the baking and heating are more uniform.
When baking, it is easy for us to open the door of the oven and see how the cake is baked. Opening the oven can easily cause temperature fluctuation in the oven, which may cause your cake to collapse.