Why is my cake like this? Why do I make cakes like hair cakes?

Follow my method and make sure you eat fragrant bread.

How bread is made.

Bread is made by mixing dough with fresh yeast, kneading strips, adding powder, forming, and finally baking. The key to making bread is to grasp the three links of powder selection, fermentation and baking.

1. Flour selection The main raw material for making bread is flour, and flour selection is a key to making good bread. Generally, flour containing more than 25% gluten is used. Bread made from this flour is good, elastic and fluffy.

2. Fermentation The yeast fermentation method is used to make bread. In the preparation of bread dough, in addition to the use of liquid fresh yeast, auxiliary ingredients such as oil, sugar, and eggs are also used. The amount of feed varies depending on the variety. The following is an example of general bread to introduce its fermentation method.

1. Feeding standard.

5 kilograms of flour (preferably rich and strong flour), about kilograms of sugar (kilograms in hot days, 1 kilogram in cold days), about 750 grams of oil (lard, vegetable oil), about 750 grams of eggs, 120 150 grams of fresh yeast, about kilograms of water (2 kilograms in hot days, 3 kilograms in cold days), and a little rest such as salt, flavor, and syrup.

2. Dispensing method.

It is carried out in two stages. The first stage is small leaven. Add one-third of the amount of flour, add about 500 grams of water, then add fresh yeast and knead well, let it stand and ferment for 2 hours (some hair 3 4 hours), and then it is a small yeast noodles.

3. Baking Mastering the heat of baking green bread is also the key to making good bread. There are coal ovens, electric ovens, and far-infrared ovens for baking bread. The green bread is baked at high temperature in the oven.

The products can not only change from raw to cooked, but also form the characteristics of golden surface, loose tissue, sweet and delicious, elastic and so on. The following is an example of a coal oven to illustrate how to adjust the oven temperature when baking bread. To bake bread, the general requirement is to use a high fire, but different stages should be used for different heats.

In the first stage, the fire should be low (about 120) and the primer should be high (no more than 250-260), which can not only avoid the surface of the bread from being shaped quickly, but also make the bread expand moderately. In the second stage, the face fire and the bottom fire should be high, the face fire can reach 270, and the bottom fire does not exceed 270 300, so that the bread is shaped. In the third stage, the dough fire is gradually reduced to 180 200 and the primer is reduced to 140 160 yuan, and the surface of the bread is charred, forming a bright color and improving the flavor.

The total baking time depends on the size of the bread, e.g. 8 to 10 minutes for 100 grams of loaf (the front fire refers to the fire on the surface of the coal pile, and the bottom fire refers to the fire at the bottom of the coal pile). In this way, the three stages are used to bake bread that meets the quality requirements by using different heat levels of "first low, then high, and then low". The temperature of other ovens can also be appropriately controlled according to this change.

The temperature is adjusted too high, and the face is coke! The belly is too bulging and not yet cooked! It is recommended to lower the temperature, if you want to know whether the cake is cooked or not, you can take a chopstick to stab the cake to see, if the chopsticks are still wet, there are slag in the test! Let's take a look at it next time.

People ask about cakes, and you say bread???

Bake cakes in a household oven at a temperature that can be a little longer.

The cake should not be made too thick, the thickness occupies about 1 3 heights of the inside of the oven on it.

There is no sweetness, it is too little sugar.

Do it a few more times and be proficient. If you do it often, it is recommended to buy a whipped cream machine, it will work well to make cakes.

First of all, the cake should be made in the right proportions. 2. The face fire and bottom fire of the oven should be controlled (generally the face fire is greater than the bottom fire.)

The oven is not good, buy a high-end one and bake it well!

Don't add too much, remove the milk and add less oil. Eggs must be beaten. Is there any flour added?

Is it evenly beaten? How big is the oven? How big is the mold? Can you give us the recipe and the production process?

Because the egg whites are not whipped in place. Li buried.

Here's how to whip egg whites:

1. Preparation: The container for egg whites should be waterless and oil-free, and the separated egg whites should not have egg yolks. Otherwise, it can't be discarded. One egg white usually adds 15 grams of sugar and is added in two parts. The powdered sugar is sifted first to save time.

2. Use a whisk to beat the foam at medium speed. Add half of the powdered sugar, then switch to high and whip quickly.

3. When the volume of egg whites is doubled, add the remaining half of the powdered sugar and continue to whip at high speed.

4. When there are wrinkles on the surface of the egg white, provoke the egg white to view. When the tip of the egg white is curved, it is wet foaming.

5. When the egg white is very shiny and the tail end is erect, it is dry foaming, and dry foaming protein is generally used for chiffon cakes.

6. If you continue to whip, the egg white will lose its elasticity and become cotton-like. At this time, it failed.

There is only one problem with the cake being soft and sticky, that is, your egg whites are still not strong enough, not beaten to a stable state, adding sieved flour will find that the bubbles disappear quickly, and you can hear a slight bubble breaking sound, adding water and oil to defoam very strongly, resulting in even if you put it in the oven quickly, it will still collapse, so that the surface of the cake is very beautiful, but the inside is sticky. The hard egg whites should be written or patterned by you with the beaten egg whites, and you can still see that they don't change much after a few minutes, and you can rarely hear the sound of defoaming. (Of course, you don't have to leave it for so long, you can beat the eggs first, then sift the noodles, measure the oil and water, and then come in a hurry.)

It is easy to beat the egg whites to the point of firmness, and it will take a long time to beat them by hand, and it is also relatively easy. If it's a whole egg, if you used to beat it by hand, it is recommended to buy an electric whisk, which is basically not hard to beat yourself, and it is very difficult. It's related to the technique, it's hard to explain, and the teaching belt doesn't say much.

If these are all right, then the choice of eggs is also very important, I have a time when the eggs are not very fresh and a little frozen, but they are still not hard after 20 minutesyong xin xue ba.

A rice cooker is made the same as an oven.

RP is not good, you deserve it!

I just saw your question, and I spit a mouthful of old blood on the screen!!

1. It may be the reason for the cake recipe itself, I have made several recipes of cakes, some are dry, some are wet, soft and delicate.

2. If the temperature is too high for too long, it will also cause the cake to dry out. Because each oven is different, you can't blindly bake according to the temperature and time of the recipe, you need to adjust it yourself.

Putting too little butter in the cake will cause the cake to be less humid.

Stirring for too long will make the cake not fluffy enough.

When I first started learning to do it, it was almost the same as what you did. Apparently there are certain steps that you are making a mistake.

One, the egg whites you didn't whip up. To process eggs, separate the yolk from the egg white. Drop two drops of white vinegar in the egg whites. Add the sugar in three portions. Use chopsticks to whip the egg whites with each addition until the egg whites appear as shown in the picture

<> three, mix two whipped egg whites with the batter.

The key to whether the baked cake can become spongy is the role of the egg white, and the whipped egg white has many fine bubbles. And the batter is wrapped around these bubbles.

For the above three operations, we should pay attention to the problem of stirring: do not stir in one direction when stirring to avoid gluten. In addition, you must be strict in your operation, you can't be lazy, and you can't completely think about relying on baking powder to work. That's unscientific.

After that, it can be poured into molds and baked.

As for the cream. Cream is not the milk we usually drink, nor is it lumpy butter.

Cream can be divided into vegetable butter and animal butter. Generally, cake shops use margarine, which is cheaper and easier to make. Animal butter is more expensive and not easy to whip.

The method of whipping cream is simple. Pour the cream into a bowl, similar to beating the egg whites, and stir quickly and constantly.

It is worth reminding that cream has no taste. In order to make the cream flavorful, you can add some sugar, or flavors, pigments, ......Of course, if you eat it yourself, you can add some sugar.

It is important to note that cream is not allowed in the oven. After whipping, you can eat it directly.

Wow, the same as the first time I did it, it looks like you still have a long way to go, the cake recipe is wrong, the cream is bought wrong, and the order of making is wrong.

Cream can not be baked. Subsequent piping.

The ratio is related to the time of roasting.

<> "Ingredients: corn oil 25g, milk 30g, two eggs, 45g of caster sugar, appropriate amount of cocoa powder, a little lemon juice.

Egg yolk hail culture part.

Corn and oil milk Pour into a bowl Stir emulsification Sift in low-gluten flour (mix well) Sift in low-gluten flour Stir the ear to accompany evenly Add two egg yolks Stir well Egg whites Add powdered sugar in three times Beat until firm Small hook state One-third of the egg white paste Pour into the egg yolk paste Cut and mix well Pour in the remaining egg yolk paste Cut and mix well.

Bake in tin foil for 20 minutes, uncover and bake for another 20 minutes.

The techniques of the chef in the store are different from the daily life, just like taking off a mold, how to make it not sticky, to see if it is cooked or not, put some cold water when it is cooked, it is easy to see, what mold to measure the heat, how to bake it will be easy to cook, to what extent to bake it is cooked, each kind of cake embryo has its unique baking method. The raw materials used to make cakes are not available in supermarkets, and the sugar is generally Korean sugar. Because of its high purity, the sucrose content reaches more than that, and the moisture content is very small.

Imported animal butter will also be used for cream, because animal butter has high nutritional value, good taste, and is not greasy, so it will also be high. This raw material is rarely bought at home, so the taste of the production will be greatly reduced. ‍‍

There are thousands of types of cakes, and the same kind can be compared, are you sure that the types of comparisons are the same egg sponge? After baking for 3 years, I couldn't eat the cake at all after making my own cake, the taste was rough, and the taste of margarine and cream was too obvious. I have to say that the sponge cake itself is relatively dry in the cake category because of its small liquid content.

The recipe in the question is the best of the best. Fluffy moisturizing comes from liquid amounts and natural humectants, and cakes without liquid amounts cannot be soft. Compare the light cheese baked in a water bath.

The sponge cake pursues a solid and simple taste, and the successful whipping and cutting of the sponge is difficult, I have done the recipe in the "Dessert Textbook" of the above generation and the recipe in the question is very similar, not bad, for novices The success rate is very high, but this is a very dry and stable recipe. ‍‍