Divided into protein and sponge.
1, protein-angel cake, the main raw materials are protein, sugar and flour. Features: white, slightly rough in taste, not very good in taste, but beautiful in appearance, with purulent egg smell.
2, whole eggs-sponge cake, the main raw materials are whole eggs, sugar, flour, cake oil and liquid oil. Features: fragrant taste, soft structure, elasticity and light grease.
Second, Qifeng class
In the early 1990s, with Taiwan-funded baking enterprises entering the mainland market, Qifeng cakes made by them gradually became popular. In fact, the history of Qifeng cake is not short, at least thirty or forty years. The so-called Qifeng is translated from English Chiffon. The word was originally French, which means that the mixed stuffing is as soft as the delivered protein. Qifeng's hair is to separate the egg yolk from the protein, first stir the protein part very fluffy and soft, and then mix the egg yolk batter, so this cake is called Qifeng cake. Its batter is thin, soft and fluffy, and its product features: egg fragrance, oily fragrance, endless aftertaste, soft and elastic structure, delicate and tight organization.
Third, the batter-heavy oil cake
It uses the solid fat in the formula to mix with air while stirring, and the batter is heated and expanded into cakes in the oven. The main raw materials are eggs, sugar, flour and butter. Its batter is thick and fluffy, and its product features: rich oil flavor, deep aftertaste, compact structure and certain elasticity. It is also called cream cake because the oil content reaches 100%.
The second quarter, the raw material of the cake-eggs
Eggs are one of the important materials in cake making, accounting for 1/3- 1/2 of the cake cost.
1, chemical composition of eggs:
Eggs contain egg white, yolk and eggshell, of which egg white accounts for 60%, yolk accounts for 30% and eggshell accounts for 10%. Protein contains water, protein, carbohydrates, fats and vitamins, while protein in protein mainly contains ovalbumin, ovoglobulin and ovomucin. The main ingredients in egg yolk are fat, protein, water, inorganic salts, egg yolk and vitamins. Protein in egg yolk is mainly lecithin and yolk bile white.
2. The main functions of eggs:
(1), the role of adhesion and solidification Eggs are rich in protein, and these protein can capture a lot of air and form foam during the mixing process.
It forms a complex network structure with the gluten of flour, thus forming the basic organization of the cake. At the same time, the protein is solidified by heating, and the organizational structure of the cake is stable.
② Expansion effect
The beaten egg liquid contains a lot of air, which will expand when baking, making the cake bigger. At the same time, the protein of eggs is distributed in the whole batter, which plays a role in protecting gas.
3. Softening effect Because egg yolk is rich in oil and lecithin, and lecithin is a very effective emulsifier, eggs can play a softening role. In addition, eggs also play an important role in the color, fragrance and nutrition of cakes.
Second, sugar.
1, choice of sugar:
The sugar usually used in cake making is white sugar, and a small amount of powdered sugar or syrup is also useful, which is one of the main raw materials for cake making.
(1) white sugar, abbreviated as granulated sugar, is made by extracting sugar juice from sugarcane or beet, filtering, precipitating, evaporating, crystallizing, decoloring and drying. It is white granular crystal with high purity, and the sucrose content is above 99%. It can be divided into coarse sand, medium sand and fine sand according to its particle size. If you are making sponge cake or Qifeng cake, it is best to use white sugar, especially fine particles, because the sugar with large particles cannot be dissolved because of high sugar consumption or short stirring time. If there are white sugar particles in the finished cake, the quality of the cake will decrease. If conditions permit, it is best to use fine sugar.
2, sugar powder It is a replica of sucrose, a pure white powder, which tastes the same as sucrose. Often used for heavy oil cake or cake decoration.
(3) syrup-invert syrup or starch syrup, which is made by adding water and acid to sugar; Starch syrup, also known as glucose syrup, is usually a viscous liquid made by adding acid or enzyme to corn starch and decoloring and concentrating it. It can be used for cake decoration and is often added when making cake batter abroad to improve the flavor and fresh-keeping performance of cakes.
2, the role of sugar in the cake:
(1) Increase the sweetness of the product and improve the nutritional value;
(2) skin color. During the baking process, the surface of the cake turns brown and emits fragrance.
(3) Filling, which makes the batter smooth and delicate and the product soft, is the main function of sugar.
(4) keeping moisture, delaying senility and preventing corrosion; (3) salt.
The role of salt in cake
1, reducing the sweetness to make it palatable. Cake without salt is heavy in sweetness and greasy after eating, while salt can not only reduce sweetness, but also bring out other unique flavors.
2, the internal whiteness can be increased.
3. Strengthen the structure of gluten 4. flour
Flour is processed from wheat and is one of the main raw materials for making cakes.
1, flour selection:
Flour can be roughly divided into five categories, namely, high gluten flour, low gluten flour, medium gluten flour, whole wheat flour and cake (bread) special flour. The flour usually used in cakes is soft flour, that is, low-gluten flour or cake-specific flour.
Low gluten flour is ground from soft white wheat. It is characterized by low protein content, generally 7-9%, and wet gluten not less than 22%.
Cake flour is a kind of flour treated with chlorine gas. This kind of flour is white, with low gluten content and high water absorption. The products made from it have high preservation rate and are specially used for making cakes.
2, the role of flour in the cake:
In cake making, the gluten of flour constitutes the skeleton of the cake, and starch plays a filling role and is one of the main components. Five, cake oil
Cake oil, also known as cake emulsifier or cake foaming agent, plays an important role in the production of sponge cake. In the early 1980s, when sponge cakes were made in China, cake oil was not added, which led to very slow passing time, low output, rough structure of finished products and serious egg flavor. Later, cake oil was added, and the whole process of making sponge cake only took 8- 10 minutes, which greatly improved the output and reduced the cost. The baked finished product was even and delicate in texture and soft in taste. It can be seen that the birth of cake oil was a revolutionary breakthrough. Now, with the continuous improvement of people's living standards, consumers are demanding more and more food, and they are turning full into good food. Therefore, in order to meet the market demand, in recent years, major manufacturers have successively introduced a kind of SP cake oil, which is produced with higher-grade raw materials. In this oil, the time for making sponge cake is shortened, the appearance and texture of the finished product are more beautiful, even and delicate, and the entrance is more lubricated. The properties of cake oil will be introduced in detail below.
1, technological properties of cake oil:
When making cake batter, the cake oil can be adsorbed on the gas-liquid interface, which can reduce the interfacial tension, increase the liquid-gas contact area and increase the mechanical strength of the liquid film, which is beneficial to the foaming and foam stability of the slurry. The specific gravity and density of batter decreased, while the volume of baked products increased. At the same time, the bubbles in the batter can be evenly distributed, and the large bubbles are reduced, so that the organizational structure of the finished product becomes more delicate and uniform.
2. Addition amount and method of cake oil:
The amount of cake oil added is generally 3-5% of that of eggs. Because its addition follows the egg, whenever the egg in the cake formula is increased or decreased, the cake oil must be increased or decreased in proportion. The pastry oil must be added before the batter is quickly stirred, so that it can be fully stirred and dissolved to achieve the best effect.
3. Precautions for adding cake oil: Before the batter is stirred, the cake oil must be fully dissolved, otherwise it will precipitate and agglomerate; There is cake oil in the batter.
But it can't be stirred for a long time, because excessive stirring will cause too much air to be mixed, but it will not stabilize the bubbles, which will lead to rupture, and finally the volume of the finished product will sink and the tissue will become cotton-like
Six, Tata powder
Tatar powder, whose chemical name is potassium tartrate, is one of the essential raw materials for making Qifeng cake. Qifeng cake is made of egg white, which is alkaline and has a PH of 7.6. However, egg white can only form a bulky and stable foam in an acidic environment, that is, when the PH value is 4.6-4.8, and a large number of other ingredients can be added after it is made. Qifengdan
Cake is made by mixing egg whites and egg yolks separately. After the egg white is stirred, it needs to be mixed with the batter of the egg yolk. Although the egg white without tartar powder can be sent away, the egg white with yolk batter will sink and cannot be formed. Therefore, this characteristic of Tata powder can be used to achieve the best effect.
1, the function of tower powder:
1. Neutralize the alkalinity of protein;
(2) Help protein to start and make the bubble stable and lasting;
(3) Increase the toughness of the product and make it softer.
2. Addition amount and method of tower powder:
Its addition amount is 0.6- 1.5% of the whole egg, and it is added together with the sugar in egg white. Seven, liquid
1, choice of liquid:
The liquid used in cakes is mostly whole milk (fresh milk), but evaporated milk, skimmed milk or skimmed milk powder can also be added with water. If you want to add a special flavor, fruit juice or jam can also be used as a liquid ingredient.
2, the function of the liquid:
(1), adjust the batter's thin consistency and poor gas retention.
(2) Increase water consumption
(3), make the tissue delicate and reduce oiliness.
④ Flavor (referring to milk and juice)
(The ratio of milk water is 1 part milk powder and 9 parts water. )
Eight, grease
1, choice of grease:
Salad oil and butter are the most commonly used in making cakes.
Butter has the characteristics of natural and pure frankincense taste, good color and high nutritional value, which is very helpful to improve the quality of products; Salad oil is colorless and tasteless, which does not affect the original taste of cakes, so it is widely used.
2. The function of the oil in the cake:
(1) The solid grease can retain air during the stirring process, which is helpful to the expansion of batter and increase the volume of cake;
2. Make gluten and starch particles smooth and soft (softness can only be achieved by oil, but not by water in cakes);
(3) it has emulsifying property and can keep moisture;
4. Improve the taste of the cake and increase the flavor.
Nine, chemical leavening agent
1, type:
There are baking powder, baking soda and smelly powder, and baking powder is the most used in making cakes.
(1), baking powder, the ingredients are baking soda+acid salt+neutral filler (starch), and the acid salt includes strong acid and weak acid:
Strong acid-resistant hair powder (hair with water);
Weak acid-slow pulverization (only when heated);
Mixed baking powder-Double-effect baking powder is most suitable for cakes.
(2) Baking soda, whose chemical name is sodium bicarbonate, releases gas when heated to make it bulky and alkaline, and is rarely used in cakes.
(3) Smelly powder-chemical name is ammonium bicarbonate. When heated, it generates CO2 gas, which makes it expand.
2. Function:
(1) Increase the volume;
(2) making the volume structure soft;
③ The pores in the tissue are uniform. The basic principle of cake puffing 1. The role of air. Air can dry the raw materials by sieving, stir the raw materials, and add the beaten whole eggs or protein into the cake mixture.
1. When making heavy oil cakes, a lot of air will be mixed when sugar and oil are stirred. Sugar and oil produce bubbles due to friction caused by stirring. This kind of bubble expands further after heating in the furnace, making the cake bigger and more bulky. Heavy oil cake is mainly made by mixing oil and air. In order to easily generate air when mixing sugar and oil, the sugar used must be dry. Generally, fine sugar is more suitable for making heavy oil cakes, and dry sugar and crystals are prone to friction.
2. When making sponge cakes and hurricane cakes, mixing whole eggs and egg whites can bring in a lot of air. Eggs have dual functions of air melting and expansion, and cake oil plays a role in making hair fast and retaining air.
Second, the role of leavening agent.
The leavening agent can be divided into biological leavening agent and chemical leavening agent.
Biological starter, such as yeast, lactic acid bacteria and acetic acid bacteria. The final product of their fermentation is carbon dioxide. Chemical leavening agents, such as baking soda, stinking powder and baking powder, react to produce carbon dioxide and ammonia gas, which makes the cake swell.
Third, the role of water vapor.
Cake will produce a lot of steam in the oven, and the steam will combine with air and carbon dioxide in the cake, which will expand the cake volume. Section 4: cake recipe balance 1. All kinds of cakes have certain recipes, but they are not immutable. As long as the proportion of raw and auxiliary materials is appropriate, the quality requirements of products can be met.
The raw materials of cakes can be divided into dry materials and wet materials, strong materials and weak materials.
Drying: flour, milk powder, baking powder and tata powder;
Moisture: eggs, milk, water;
Strong: flour, eggs, milk;
Weaknesses: sugar, oil, cake oil, tata powder, baking powder.
Dry materials need wet materials to wet, and weak materials need strong materials to carry. Strong ingredients will have multi-molecular protein, especially gluten in flour. Protein has the function of forming and strengthening product structure. Weak materials are low molecular components, which cannot be the skeleton of products. On the contrary, they will weaken or disperse the structure of products and need strong materials to carry them.
Belt.
1, dry-wet balance:
The water content of cake pulp is greater than that of dough, so more liquid is needed. Sponge cake is a foam system and oil cake is an emulsion system. Sponge cake can be added with more water and water-containing substances.
2, the balance of power:
1) Oil-sugar ratio
2) Balance of cake oil
3) High proportion balance of cakes
Second, the influence of formula imbalance on product quality
1, too much liquid-after the cake is cooled out of the oven, the bottom will appear "wet zone" or even collapse, and the product volume will shrink.
2, too much sugar and baking powder-it will weaken the cake structure and the top will collapse.
3, too little sugar and baking powder-will make the cake texture tight, not loose, the top protrusion is too high, or even broken.
4, too much grease-it will also make the top sink, and the cake center is bright and greasy.
Baidu will know at once.