How to make a cake base to make the cake thick?

To make a cake to have a sense of thickness, the proportion of various ingredients should be right, the egg white should be in place, be sure to beat until the whisk appears sharp corners, do not stir when mixing in flour, use the method of stirring, and the speed should be fast, do not let the egg white bubble.

In addition, the mold used should match the amount of ingredients, and if the ingredients are small, the cake will not feel thick if the mold is large.

If you make a cake, you can choose a better flour when choosing a cake, add some eggs to it, and then let it run for a longer time during your development.

Hello, to make a cake base, if the key cake wants to be thick, you need to make the bread thicker, use a little more material, if you use less material, then there is definitely no thickness.

This is mainly a matter of making your raw materials, and you need to beat the egg whites and sugar strictly according to the tutorial before making it.

How do you make the cake feel thick when making the cake base? I actually just think it's okay if you don't get too thin on that side.

First of all. This question is not a good one.

First of all, there are many kinds of cake embryos, some are soft, and some are tight, not that soft means good.

For example, chaffon. Light cheese.

Sponge cake. These three are soft in themselves, and if you follow the steps, you will be soft if you succeed.

Ingredients. 100 g cake flour.

3 eggs. Accessories.

30 grams of corn oil.

40 grams of sugar.

A few drops of white vinegar. Milk to taste.

Weigh all the ingredients. Separate the egg whites from the yolks. Mix the egg yolks with the corn oil and milk and stir well.

Add a few drops of white vinegar to the egg whites. Start beating the egg whites and add the sugar in three trips. Whip until rigid lather.

Sift the low flour into the egg yolk liquid, gently pour in the whipped egg whites, and mix well. After pouring into the mold lined with oiled paper, put it in the oven at 170 degrees for about 18 minutes.

Summary. Dear, hello, I'm glad to answer for you the reasons why the cake is not fluffy: 1. Temperature, the oven temperature is not adjusted, the temperature is too high, the cake is easy to be battered on the outside and raw on the inside, and it will not be fluffy.

2. The time for beating the egg whites is not enough, so you must completely beat the egg whites. Beat until the egg whites are upside down in the basin and will not fall off, or the chopsticks will stand in the egg whites. 3. The stirring method is wrong, and the egg white paste and egg yolk paste cannot be stirred vigorously in a circle.

4. The choice of baking powder. Baking powder is generally about two grams. If the egg whites don't always make a cream, add a little baking soda or cream of tartar before beating the egg whites.

Why is the cake base not fluffy and fluffy?

Dear, hello, I'm glad to answer for you the reasons why the cake is not fluffy: 1. Temperature, the oven temperature is not adjusted, the temperature is too high, the cake is easy to be battered on the outside, and it will be fluffy if it is not wanton. 2. The time for beating the egg whites is not enough, so you must completely beat the egg whites.

To beat until the egg white to the basin upside down will not fall, Huai hail or chopsticks are good to stand in the egg white. 3. The stirring method is wrong, and the egg white paste and egg yolk paste cannot be stirred vigorously in a circle. 4. The choice of baking powder.

Baking powder is generally about two grams. If the egg whites don't always make a cream, add a little baking soda or cream of tartar before beating the egg whites.

Pay attention to the limb when making cakes: When making cakes, the quality of the flour directly affects the quality of the product. The flour used to make cakes should generally be low-gluten flour, because the low-gluten flour has no gluten strength, the cake made is particularly soft, the volume of the rubber liter is expanded, and the surface is flat.

If there is a shortage of low-gluten flour, it can be prepared with medium-gluten flour or high-gluten flour and an appropriate amount of corn starch.

It is necessary to separate the egg beating, that is, to separate the egg yolk from the egg white, and use an electric whisk to beat the egg white at high speed, which can be beaten very fluffy, and the egg yolk is mixed with flour, water and oil, and then mixed with the beaten egg white, so that the cake is particularly fluffy, the organization is very delicate, and the hair is very high.

Method: 1: First of all, separate the egg white and yolk, it should be noted that there can be no egg yolk in the egg white, otherwise it will fail.

2) Add corn oil to the egg yolk and stir well in one direction until the egg yolk is well emulsified.

3: Then add the milk and one-third of the sugar and continue to stir well.

4: When adding the sifted low-gluten flour, the flour must be sifted, and others will have small bumps.

5: Then use the hand-held whisk to continue stirring, Z-shaped or S-shaped until the batter is uniform and delicate.

6) Set aside the egg yolk paste and add the remaining caster sugar, salt and lemon juice to the separated egg whites.

7: Use a hand-held whisk to beat to about 6 percent, the wetness is medium, you can pull up a sharp angle, you must not beat or not beat.

8) Add 1 3 pieces of meringue to the egg yolk paste and stir well.

9: Add the rest of the meringue to the egg yolk paste and stir well, don't stir too long.

10: Finally, the batter is delicate and has a certain viscosity, and can be stacked.

10: Pour the cake batter into the mold, 80% full, and then shake the mold twice to discharge small bubbles.

11: Put it in the preheated oven, bake at 170 degrees above and below for 30 minutes, for about 37 minutes for 8 inches, until the surface is golden brown.

12: After baking, the mold is slightly shaken after baking, and it is buckled upside down on the grid.

13: Thoroughly dry and then demould, so that the baked cake is the most perfect.

You can put soda, the cake will become more fluffy, you don't have to put vinegar, but the vinegar effect is better, the proportion is based on personal habits, the following methods can also make the cake fluffy:

1. When making cakes, the quality of flour directly affects the quality of the product. The flour used to make cakes should generally be low-gluten flour, because the low-gluten flour has no gluten strength, and the cake made is particularly soft, the volume is expanded, and the surface is flat. If there is a shortage of low-gluten flour, it can be prepared with medium-gluten flour or high-gluten flour and an appropriate amount of corn starch.

However, the all-purpose flour is mostly used to make the fat cake, because the structure of the fat cake itself is looser than that of the sponge cake, and the all-purpose flour is used to further strengthen the structure of the cake. Thus becoming tighter and not loose.

2. The flour must be sifted, otherwise there will be large particles.

3. Another main raw material of the cake is eggs, the bulking of eggs mainly depends on the endosperm protein in the egg white, and the endosperm protein can only wrap a large amount of air when it is whipped at high speed, forming bubbles, so that the volume of the cake increases and expands.

4. After the egg yolk is separated, do not mix the egg yolk with the egg white. The basin containing the egg whites should be free of oil and water, otherwise it will not be beaten, and the eggs cannot be taken out of the refrigerator. Egg whites are generally easy to whip at 20 degrees.

The utensils used to whip the cake must be clean, especially not touching grease and grease, otherwise the cake will not loosen and affect the quality and taste.

5. Whisking egg whites is the key to making the cake fluffy. The egg whites don't have to be so dry, just dry and wet.

Cake is an ancient pastry, generally made in the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients. Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, concocted, and baked to make a sponge-like confectionery.

A cake is a pasta dish that is usually sweet, and typical cakes are made in a baked fashion. The main ingredients of the cake are flour, sweetener (usually sucrose), binder (usually eggs, gluten and starch for vegetarians), shortening (usually butter or margarine, fruit juice concentrate for cakes with low fat content), liquid (milk, water or juice), flavours and leavening agents (such as yeast or baking powder).

The time to pass the cake and the time to ferment will affect the fluffiness of the cake, and the temperature is also one of the fatal points.

How to make a fluffy cake? Beat six eggs into a dish, add 10 grams of sugar, 100 grams of flour, 50 ml of oily milk, stir into a paste, then add lemon juice to the egg whites, mix the egg whites with the egg whites, and put them in the oven.

The practice of fluffy cake embryo without collapsing:

Ingredients: 3 eggs, 35 grams of milk, 30 grams of corn oil, 35 grams of sugar, 55 grams of cake flour.

Steps: 1. Separate the egg yolk from the egg white, put it into a clean plate without oil and water, and put the egg whites in the refrigerator.

2. Add milk, corn oil and appropriate amount of sugar to the egg yolk.

3. Stir well.

4. Sift in low-gluten flour, and add the flour through the sift so that it is more delicate.

5. Mix evenly with a spatula spoon and set aside.

6. Add a few drops of lemon juice to the refrigerated egg white, stir evenly and add sugar in three times, beat until hard foaming, and lift the whisk with a small sharp corner.

7. Take 1 3 egg whites and put them in the egg yolk paste.

8. Mix well. Do not draw circles and stir for easy defoaming.

9. Pour the egg yolk paste into the remaining egg whites and mix well.

10. Stir evenly with the same technique, do not stir in circles, and stir evenly from the bottom to the top.

11. Pour the evenly mixed batter into the mold. **A few times, the large bubbles inside** and wax resistant out.

12. Put it in a pot with boiling water.

13. Wrap in plastic wrap or cover a plate. Small and medium-sized acres of mountain fire steam for 45 minutes, turn off the fire and simmer for 1 minute.

14. Take it out and put it upside down to cool off the mold.

15. Cut into pieces after cooling.

Ingredients: 30 grams of corn oil, 30 grams of milk, 50 grams of sugar, 50 grams of cake flour, 3 eggs (egg whites and yolks separated).

Method: Pour 15 grams of corn oil, milk and white sugar into a bowl, stir until there are no particles, add low-gluten flour, egg yolk and stir well for later use.

Add 35 grams of white sugar to the egg whites and beat with a whisk until 70% rounds.

Pour the egg yolk paste into the egg white paste in batches and mix well.

Pour the tossed cake batter into the mold and shake out the bubbles.

Bake in the oven at 155 degrees for 55 minutes.

Cool and thorough demoulding. <>

The fluffy chiffon cake is ready.

This is the easiest chiffon cake to make, novices can make it, 99% success rate!

1.Separate the egg whites and yolks and set aside.

Add sugar, milk, and corn oil to the egg yolk, stir well, and whip until slightly bubbly and a little whitish in color.

Sieve in the low-gluten powder, stir to a particle-free state in the Z-row technique, and set aside.

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4.Add white vinegar to the egg whites, add sugar 3 times, and start beating. Beat until the fine bubble comes out with sugar for the first time, then beat until the lines appear, add sugar for the second time, and beat until the whisk has a long hook, that is, add sugar for the third time.

Then beat until the hook is straight and straight, and it does not change, that is, it is hard foaming. The oven is preheated at 150 degrees above and below heat.

Add one-third of the meringue to the egg yolk paste and mix well, just like a stir-fry. Take another third of the meringue and mix well. Finally, pour the mixture into the remaining meringue and mix well.

Pour the mixed cake batter into the mold and drop it down a few times to shake out the bubbles in the cake batter. Place in a preheated oven and heat for 150 minutes for 35 minutes.

After coming out, it is upside down to cool.

Demolding, slicing. It can be spread with cream or with jam.

The practice of cake embryos.

8-inch cake embryo production needs to prepare low-gluten flour, salad oil, pure milk, sugar, eggs, flour sifting, separate the egg yolk and egg white, and then put the flour, milk, oil and egg yolk together and stir evenly, add an appropriate amount of sugar when the egg white is beaten to the fisheye bubbles, and then switch to high-speed beating, lift the whisk, there is a small sharp hook, add sugar again, add it again a minute, and then stir it into the egg yolk three times after the egg white is beaten. Wait until the cake liquid is poured into the mold from a high place, preheat the oven and bake in the oven for 20 minutes, then change to 135 degrees and bake for another 20 minutes.

To make a cake embryo, you can also prepare sugar, peanut oil, flour, milk, eggs, first separate the egg white and egg yolk, add an appropriate amount of sugar to the egg yolk and stir evenly, then add an appropriate amount of peanut oil and stir, add some milk, and then add an appropriate amount of flour, add egg whites to the sugar, and then beat it into a cream with a whisk, pour the egg yolk liquid into the egg white and stir evenly, put it in the baking tray and start baking, and you can get out of the pot after baking.

The correct way to cut the cake.

If there are decorations, then you need to take down the decorations on the cake first, and then cut two knives in the middle in parallel, if it is **, then the distance between the two knives in the middle can be shorter, and then you can take out the cake in the middle, and then push the cake on both sides, and the rest of the cake can be combined together, take out the fresh cake, and then cut two knives vertically on yesterday's scratches, take out the middle two pieces, and then you can merge the other pieces together, so that the method of cutting the cake will be better, You can keep the cake in its original shape well, and you can store it in the refrigerator if you can't finish it.