There are many kinds of cakes, which can be summarized into three categories: first, milk foam, also known as clear cake, is divided into protein and sponge, and 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 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 is to mix the solid oil in the formula with air, and the batter is heated and expanded into a cake 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%. Section 2 Raw materials for cake 1. Eggs and eggs are one of the important materials for making cakes, accounting for 1/3- 1/2 of the cost in cakes.

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 Adhesion and solidification. Eggs are rich in protein. These protein can capture a lot of air during the stirring process to form foam, and form a complex network structure with the gluten of flour, thus forming the basic organization of the cake. At the same time, protein was solidified by heating, which made the structure of the cake stable.

(2) The swollen egg liquid contains a lot of air, which expands during baking, increasing the size of the cake. At the same time, the protein of the egg is distributed in the whole batter, which plays a role in protecting the 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, the choice of sugar: usually the sugar used for making cakes is white sugar, and a small amount of powdered sugar or syrup is also useful, which is one of the main raw materials for making cakes.

(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 large particles of sugar 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 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) Moisturizing, delaying aging, and preventing corrosion. (3) The role of salt in cake is 1, which reduces the sweetness and makes 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, can increase the internal whiteness 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, which are 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 the 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.

5. Cake oil Cake oil, also known as cake emulsifier or cake foaming agent, plays an important role in the production of sponge cakes. 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.

Please tell us more about making cakes.

Materials:

A.4 eggs (room temperature).

B.3/4 cup of ordinary flour (preferably low gluten).

C. sugar 1/2 cups.

Yeast 1 teaspoon.

E. a little salt

F 1/4 cups of milk or water.

G. oil 1/4 cups (cooking oil is enough) [and butter to prevent the cake from sticking to tinfoil].

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Exercise:

1. Separate the egg yolk from the egg white at room temperature, and the egg white must not be stained with oil (bowls and mixers must be clean).

2. Mix BCDE in a bowl, then add egg yolk and FG, and mix all the mixture at high speed.

3. Stir the egg white (add a spoonful of Tatar powder) at high speed for 2-4 minutes until the egg white is creamy, delicate and uniform.

4. Use a big spoon to slowly add the protein into the mixture like flour, and gently turn it from bottom to top with a big spoon to fill the protein into the flour mixture. Without a big protein, it is very important to be light.

5.(a) Use an oven-put it in a test tray with tinfoil and butter at 350 degrees for 25-30 minutes.

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(2) Use the microwave oven-pour the stirred batter into a container (please butter it in advance to avoid touching the bottom), smooth the surface, then gently cover it with plastic wrap, and put it in the microwave oven to prick it with a bamboo stick from time to time until there is no liquid on the bamboo stick, indicating that the baking has been successful.

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(c) Pour the stirred paste into the preheated rice cooker with a rice cooker, beat the rice cooker several times to eliminate bubbles, press the cooking button, jump to keep warm and wait patiently. This process depends on different power rice cookers. Some rice cookers have high power, just cook for one and a half hours at a time, and those with low power need to cook several times, but don't press the cooking button frequently. After jumping to the heat preservation, keep it for 20 minutes before cooking, otherwise it will paste the bottom.

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Many people failed to make cakes in the microwave oven because protein didn't send them away. Now let me tell you the secret of my egg white! As long as 10 minutes, you can make a soft cake without baking powder!

1. Check your eggbeater first. The basin and eggbeater must be clean, oil-free and water-free, otherwise it will increase the difficulty of delivery.

Now let's beat the egg whites! First, add a spoonful of salt to the protein bowl, which is very helpful for delivering protein! Start beating ... until the egg white bubbles, which only takes 1 minute.

3. Now, you can add the 1/3 sugar you prepared to the egg white, and keep stirring … until the egg white bubbles evenly. The egg white is still watery at this time. This may take three minutes.

4. Add 1/2 remaining sugar, stir ... bring the protein white, and look carefully! At this time, protein can still see thin bubbles, but they have become semi-liquid. If you are making angel cake or Qifeng cake, you can do it. This seems to be called "wet bubble". At this time, you beat the egg and stir the egg white, and the egg white will drip down. This will take about 4 minutes.

5. Finally, put all the remaining sugar into the basin. Bottom line: Your hand feels a little heavy after playing, and protein has become semi-colloidal. After playing for a period of time, you can sprinkle the protein in the corner of the basin at will and it will not flow. This is called "dry bubble", which is most suitable for making sponge cakes. Two minutes, that's enough!

Ok, 10 minutes, you have a successful protein. Will make a successful cake!

3. What common sense do you need to master before learning to make cakes?

Preparation materials: flour, eggs, milk, salt, sugar and oil.

Note: Do not touch a drop of water during this process. Dry all the tableware before use.

Beat eggs by the amount. I used four eggs here, and the egg whites were separated.

Third, chopsticks should be beaten with egg whites.

Just hit it twice.

To highlight the sweetness, add a little salt.

A spoonful of sugar

Keep fighting, keep fighting, keep fighting.

Add a spoonful of sugar when it is a little thicker and continue to beat.

After about 15 minutes, it will become creamy and the chopsticks will not fall off.

This process is more critical, 15 minutes of continuous playing, not for fun, very painful.

Put two spoonfuls of sugar in the yolk.

3 tablespoons fermented flour

6 spoonfuls of milk

Stir evenly

Pour in half the cream protein.

Note: stir up and down, don't turn around.

Stir well, then pour in the other half of cream egg white and stir up and down.

Press the cooking button of the rice cooker, preheat 1 min, and then take it out, as long as the pot is slightly hot.

Pour a little oil into the pot and wipe it evenly to prevent it from sticking to the pot.

Pour in the stirred things, then squat a few times to shake out the bubbles.

Press the cooking key, and it will automatically jump to the heat preservation file in about 2 minutes. At this point, cover the vent with a towel and leave it stuffy for 20 minutes.

Then press the cook button, and it will be ready in 20 minutes.

take off a lid

The pan was oiled and came out as soon as it was poured. The bottom of the cake is darker.

Soft and delicious cake, you are done! Applause sounded.

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4. What should a novice do if he wants to make a cake?

Cooking cakes in rice cookers and steaming cakes in soup pots (with pictures) are the most detailed final version/to ensure that everyone can make butter and cream with only four basic raw materials: eggs, milk, sugar and flour without baking powder and yeast powder; It's useless to weigh yourself with a scale. There is no electric egg beater, no sieve (it's better to have one, hehe) ... You can do it! In order to make it easier for beginners to understand, I still write more verbose. Please bear with me: rice cooker P material and preparation: power 500 W；; Capacity of 2.5L (for reference only, it really doesn't matter) Materials: 3 to 4 eggs, half a box of milk (250ml), sugar, ordinary flour (medium gluten and low gluten can be used/of course, it is best to use low gluten) 1, yolk and egg white are separated and put in a clean, oil-free and waterless bowl. 2. Add 5 to 8 tablespoons of sugar (2. Then add half a box of milk and stir evenly; Add flour (preferably sifted with a sieve), turn it up and down while adding it, and stir it evenly (don't circle it) until it becomes a slightly thick egg paste (add milk if it is too thick, and flour if it is too thin). Unscreened flour will produce coarse grains in the egg paste, so use a spoon to flatten the coarse grains of flour and melt them when stirring.

Of course, the spoon can't be made very exquisitely. Please allow one flaw: P3. Put aside the stirred egg paste and let's beat the egg whites. Add 2~3 tablespoons sugar to the egg white, add a little salt (or a few drops of vinegar or lemon juice, whichever you choose), and circle in one direction (never change direction! ) until it becomes hard foam, that is, the inverted protein in the basin will not fall off.

This step is crucial, and whether the cake can be made depends on it! ! ! Electric egg beater, of course, is the most labor-saving. If not, use a manual eggbeater (screw is best). If not, use three chopsticks (this step is the most tiring and my hands are sore ~ ~). 4. Add the beaten protein into the yolk paste twice, turn it up and down, don't circle it, stir it evenly before adding it until it is all stirred evenly; (Note that I missed a mixed picture here. Then use a spoon to cross the prepared cake paste, and at the same time use the other hand to turn the big bowl to defoam the cake liquid; If you are patient enough, you can prick the bubbles one by one with a toothpick: P5. Rub a thin layer of peanut oil on the inner wall of the rice cooker, cover the lid and press the cooking switch. When the switch trips, slowly pour the cake paste into the cooker, smooth it with a spoon, or pinch the container several times to make it smooth (very hot, pinch it with a cloth); Then cover it and press the cooking switch again. 6. When the cooking switch jumps again, ignore it and wait 15~20 minutes before pressing it. After the third trip, I still ignored it; After about 20 minutes, open the lid and insert a toothpick into the cake for testing. If the toothpick can be very dry, it means that the cake is ok and can be made. If the toothpick is wet and brings out some cake foam, or you think the cake crust is not dry enough, press the cooking switch again and it will be ready in ten minutes. ) 7. The upside-down cake is a little cool at the bottom, and the color is particularly beautiful:) 8. Cool and cut into pieces, isn't it great? Does it look baked? Hehe:) The food is soft, fragrant and delicious:) Practice and steps: 1. Mix the egg whites and yolks of three eggs (preferably fresh)

2, milk (must be pure milk) 7 tablespoons. Or about half a pack. Stir a few drops of salad oil evenly. 3. Put 4 piles of flour into 2 piles with a spoon.

(Preferably low-gluten flour, occasionally medium-gluten flour) 4. Stir well. Stir into a paste (this paste will stir until you feel that the chopsticks can hardly stir in it). Note: Don't stir in circles, it will cause tendons.

Only stir fry up and down, not in circles) 5. Beat the egg yolk well, pour it into 4 cups and mix well. (2-5 to form a, egg yolk paste, put aside first) 6, egg white should be placed in a clean, water-free and oil-free (very important, otherwise it can't be done) basin.

Hit it twice with an egg beater (it's available at 8 yuan in the supermarket). After foaming, put a little salt in the egg white (to help send it away). Then beat the egg whites and beat them clockwise. During the period, sugar was put twice until the egg white pot was turned upside down and the egg white could not flow down. It looks similar to the cream on the cake sold outside.

(Don't put it in the middle for too long, beat it continuously.) Note: Be sure to beat the egg white container without water or a little yolk. It must always play in one direction. For example, if you have started playing counterclockwise, you must always play counterclockwise. Never change direction (6 Form B and protein paste). 7. Mix A and yolk paste with B and protein paste.

First, use a plastic shovel (the kind used to hold rice) to stir one-third of the egg yolk evenly, and stir it up and down without circling, then pour it into the egg white paste and stir it up and down evenly for three times. Note: When mixing the beaten egg white with the egg paste, you must gently stir it up and down. Don't use too much force quickly, otherwise the air will escape and the cake will not be made. This process needs one piece, preferably no more than two minutes.

8. Rice cookers preheated in advance. Add some oil to the preheated rice cooker to prevent it from sticking.

Just press the heat. Don't press it after jumping up. Block the air holes on the cover of the rice cooker and keep the temperature for 40 minutes.

9. Take it out and pour it on a plate and let it cool. There are three main points: first, the concentration of yolk paste and paste is similar, so it is not easy to dilute and dry. Second, the protein should be delivered in a clean, water-free and oil-free basin. The egg white didn't flow down until the egg white basin was turned upside down.

Third, the rice cooker should be preheated and don't press it after jumping up. Excessive heating will also shrink.

Insert the bamboo stick in the pot, just don't touch the surface. Delicious tips Besides using rice cookers, you can also steam cakes ~ ~ Method: 1. Use a clean container (big bowl or the like), apply a thin layer of oil, and pour the prepared cake paste into the container.

2. Add water to the steamer to boil, and then put the container with cake paste into the steamer to steam for 20 minutes. Don't take it out after turning off the fire, let it sit in it for a while ~ then take it out to cool and cut into pieces:) Steamed cake is as fragrant as rice cooker cake, but it tastes moist and soft, which is more suitable for children.

5. What should I pay attention to when learning to make cakes?

Learn to make cakes and become your own boss after graduation. Many students want to open their own cake baking shop after graduation. At present, the most direct and quick way is to take part in the study. In the baking training class, the teacher will teach all kinds of popular bread, cake and pastry making techniques without reservation, so that you can become a qualified pastry chef in a short time. This can get twice the result with half the effort, save time and learn the most practical application technology.

The failure of many cake shops is more or less caused by the lack of professional knowledge of operators, because the lack of professional knowledge will increase the uncertainty of your production cost and product quality. In order to increase your business risk, the location of the cake shop has certain particularity, and it is best to choose the following areas:

1. Business centers in specific areas.

2. The transportation hub has a large flow of people.

3. School-intensive areas, because young students are the main consumers of western snacks.

It should be noted that there are many new residential areas. Although they are all high-end, the occupancy rate of people is not high. Be careful when opening a shop in this kind of community.

I want to learn how to make cakes. Please give me some knowledge.

The cake consists of two whole eggs-three, refined sugar-150g, low-gluten flour-120g, cream-15g and milk-15cc6. It is easier to make soft, elastic and delicious cakes. 2. Add the sieved low-gluten flour into 1 and mix well with a wooden spoon. 3. Pour the milk and cream that have been dissolved in water into the two ingredients and mix them quickly.

Not enough stirring, the finished cake has big bubbles and rough taste; If you stir it too much, it will harden the cake without bubbles. 4. Pour the three ingredients into the cake model for about eight minutes and bake in the oven 180℃ for about 30 minutes. Note: The secret of making a cake: If you want to make a sponge cake with soft mouth, it depends on the method of stirring and foaming the cake. If there are many bubbles, you must make them quickly before they disappear. Cleanliness of containers or eggbeaters is also very important. Eggs should not bubble when the utensils contain grease.

Oven cake round cake baking tray food processor glass bowl deep pot chef knife whisk wooden spoon brush knife metal bowl small screen baking tray scraper butter paper square knife rack hazelnut protein fine sugar cherry liqueur millet flour frosting light butter protein butter and flour right amount hazelnut 250g fine sugar 300g millet flour 2 tablespoons protein 6 frosting butter cream right amount of water 1. 50ml of fine sugar 1 50ml of egg yolk, 6 tablespoons of cherry liqueur (cherry wine can be added as appropriate), 375g of light yellow oil, making sequence1,preparing 2 hazelnut custards, baking 3 custards, preparing 4 butter and cream, and combining 5 cakes. The cakes can be prepared 2 days before decoration, wrapped and frozen in the refrigerator. Because it is soft, it is easy to slice.

Just add icing and hazelnuts for decoration before eating. Plus a freezing time of at least 1 hour. 1. Prepare hazelnut custard 1, spread butter on the baking tray, spread butter paper, then spread butter and flour, and dump the excess flour.

Turn the round cake pan upside down on the baking pan and draw a circle along the edge of the cake pan with your fingers. 2. Bake hazelnuts in the oven for 12~ 15 minutes, and peel them (method >; & gt 1/3 reserved for decoration.

Mix 1/2 parts of fine sugar with the rest hazelnut and put it into a food processor. 3. Grind hazelnuts into powder or use a spiral plane.

4. Put the nut powder and sugar into a glass bowl and add the corn flour. 5. Put the egg whites in a metal bowl and stir with an egg beater or an electric mixer until the egg whites become straight. Add the remaining fine sugar and continue stirring for 20 seconds until a smooth custard is formed.

6. Add 1/3 hazelnut sauce and stir gently with a spatula. You can insert one hand from the center, scoop it from top to bottom, cover it and stir it, and turn the bowl counterclockwise with the other hand. Add the remaining hazelnut paste twice. Second, 1 baking, preheating the oven to 130℃(250? , gas furnace 1/2 degrees).

Shovel the stirred custard onto the prepared and circled baking tray, and scrape it flat into a round cake shape with a wide square-headed knife, with three pieces in front and back. 2. Bake the baking tray in the oven, and turn it from time to time until the custard is slightly Huang Gan and turns into a protein cake, which takes about 40 to 50 minutes.

3. Take out the baking tray, turn the cake tray upside down while it is hot, cut off the excess parts along the edge, carefully remove the butter paper, and then put it on the wire rack to cool. Third, prepare butter cream 1. Boil the fine sugar with water first, and then continue to cook until it is soft curry-like, without stirring.

To test whether it is just right, remove the pot from the fire, scoop up the syrup with a teaspoon, cool it for a few seconds, take a little syrup with two fingers and rub it until it becomes small round particles. 2. When dissolving the syrup, stir the egg yolk evenly with an electric mixer.

3. Slowly pour the hot syrup into the egg yolk liquid and stir. 4. Continue to beat at high speed, and cool to a sticky state.

5. Add the butter to the bowl and stir it with an electric stirrer (or a wooden spoon). It should be stirred until it is soft and creamy. 6. Slowly add the butter to the already thick egg sauce and continue to stir.

7. Add 3 tablespoons of cherry liqueur and continue to stir (the amount of alcohol can be increased as appropriate). Fourth, combine the cake 1, cut the hard paper into the shape of a round cake bottom, gently spread butter and cream, spread a layer of baked protein cake and gently press it.

In order to facilitate work, you can put the cardboard at the bottom of the upside-down cake tray first, and then put the protein cake. 2. Spread 1/4 butter and cream on the protein cake, smooth it with a square knife, then fold the second protein cake, and also spread 1/4 butter and cream.

3. After folding the third piece, spread the remaining cream on the whole cake. 5. Decoration 1. Sprinkle icing on the cake surface with a small sieve to form a thick layer. 2. Chop the hazelnuts with the chef's knife and gently stick them on the edge of the cake by hand.

3. Arrange a string of hazelnuts on the cake with a knife and freeze tightly for at least 1 hour. Fruit cake materials: (1) low-gluten flour 100g, cream 120g (52) powdered sugar 100g, salt12 teaspoons (3) 2 eggs (4) 20g milk (5) orange.

(2) Sieve the low-gluten flour, add cream and beat with an egg beater until the volume expands and the color turns white. (3) Add the material (2) and mix thoroughly until there are no particles.

(4) Add eggs and stir well, then add milk and stir well. (5) Finally, the materials prepared in the method (1) are added together and mixed evenly, and then put into an oven to bake at 170℃ for about 30 minutes.

Mushroom cake material: sugar, egg white, cocoa powder, salad oil, butter-free seasoning: sugar: egg white =2: 1, cake embryo: chocolate: butter-free =4:5: 1 Practice: 1 Protein mushroom preparation: sugar: egg white = 2:/kloc. While adding sugar, stir the egg whites until they are fine.

Put mushrooms on a baking tray lined with white paper and sprinkled with a little flour with a toothless flower head of about 1cm, and sprinkle a little cocoa powder on the surface. Baking temperature 120℃ for about 40 minutes.

Preparation of chocolate cream: mix cocoa powder with salad oil and add butter (the thickness depends on the need). 3 use S.P sponge cake embryo, peel and cut into three layers, embed chocolate cream in the middle, scrape chocolate cream on the top and vertical sides, scrape a small circle of white oil in the middle, and decorate with mushrooms.

Glass cake materials: milk, egg yolk, sugar, corn starch, butter, agar, custard powder seasoning: condensed milk cream, milk: egg yolk, sugar, corn starch: white.