What are the types of cakes Introduction to the types of cakes

Cakes are divided into: sponge cake, chiffon cake, pudding cake, mousse cake, angel cake, cheesecake.

1. Sponge cake: The sponge cake is made of eggs beaten into the air, and the air is heated and expanded through the baking art to make the cake bigger.

2. Chiffon cake: When chiffon cake is made, the egg white and egg yolk must be beaten separately, and finally mixed evenly, its tissue is the most bulky, and there is a lot of moisture but the taste is light but not greasy. Suitable for low temperature refrigeration.

3. Pudding cake: The raw materials of pudding cake are mainly butter, eggs, sugar and milk with various accessories, which are refrigerated or baked into a European-style cake.

4. Mousse cake: Mousse cake is made of gelatin coagulated into cheese and whipped cream, and it does not need to be baked to eat.

5. Angel cake: Angel only uses a part of the egg white without oil, which is not greasy and elastic. Does not contain cholesterol.

6. Cheesecake: Cheesecake is a high-grade cake made of cheese, which is expensive and needs to be refrigerated.

The more commonly used divisions:

Pastries are divided into several categories of products, such as cakes, puffs, towers, pies, mousses, biscuits, chocolates, etc., and each category has a different product line.

Cakes are divided into two categories: egg-wrapped air fluffy and butter-wrapped air fluffy, that is, milk foam cakes and heavy oil cakes, and milk foam cakes are divided into sponge cakes and chiffon cakes.

Black Forest cake is a famous German pastry, which is generally made with sponge cake as the base, so it belongs to sponge cake. The full name is: Black Forest Cherry-Cream-Sponge Cake.

Cheesecake generally refers to cakes with cheese as the main material, and the representative works are Japanese light yogurt and tiramisu; Light cheese is a froth cake, while tiramisu is a cheese mousse cake.

Mousse cake: cold paste, mousse does not belong to the cake category, but mousse generally uses sponge cake as an ingredient to combine into a finished product, so it will be called mousse cake.

Mousse and its constituent materials can be divided into three categories.

One: Thematic materials.

Two: Gelatin (gel).

Three: fluffy whipped cream and meringue.

Its texture is gentle and melts in your mouth and is easy to identify.

Napoleon belongs to the pie category, which is a combination of mille-feuille and chifon cakes.

Cheesecake, cheesecake, cheesecake are all one of a kind. It's just that the cheese content in it is different.

Generally, cheese has the highest cheese content. Cheese is minimal. But the country is basically screaming, and generally the content you buy in small and medium-sized cake shops is not high.

The cheese flavor is mild. (Generally, Chinese are not used to eating foreign originals, and there is a smell.) At present, the recipe has basically been changed to suit the taste of Chinese, sweet or slightly salty).

As for the types of cakes, go and see the reference materials I posted to you, a little later in the exam.

Cakes include mousse cake, cheesecake, art cake, sugar-free cake, French cake, continental cake, wedding cake, birthday cake, chocolate cake, children's cake, baked cheesecake, ice cream cake, cream fruit, classic cake, fresh milk cake, large cake, etc.

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.