Is it possible to make cakes without baking powder? What s the difference between putting and not pu

You don't have to use baking powder, you can use fresh eggs instead.

In the process of cake making, the globulin in the egg white is stirred at high speed to reduce the surface tension and increase the viscosity of the egg white, because the viscous component helps the initial formation of foam, so that it can quickly enter the air and form foam. Globulins and other proteins in the protein, under the mechanical action of agitation, produce mild denaturation. The denatured protein molecules can be condensed into a layer of skin, forming a very strong film to surround the mixed air, at the same time, due to the effect of surface tension, the protein foam shrinks into a spherical shape, plus the protein colloid has viscosity and the added flour raw materials are attached to the protein foam, so that the foam becomes very stable, can keep the mixed gas, and in the process of heating, the gas in the foam is heated and expanded, so that the product is loose and porous and has a certain elasticity and toughness.

Fresh egg colloidal solution has a high consistency, can inject gas, and keep the gas performance stable; Eggs that have been stored for a long time should not be used to make cakes.

The cake that you eat with low flour at home is not made of cake flour, and you don't need to use baking powder. Baking powder is used as a leavening agent, as long as enough eggs are used to make the cake fluffy. Baking powder may be used in cakes sold outside, so the cost will be lower.

Whole egg cakes are more fragrant.

You can leave it alone. As long as the whipping effect is good, the formula is fine, and the effect is just as good. It's just that it's easier to succeed, even if it's a little worse, rely on baking powder.

The role can also be compensated.

Extended Information: Baking powder is a compound leavening agent made from baking soda.

A white powder made with acidic materials and corn flour as a filler, also known as foaming powder.

and baking powder. Baking powder is a kind of pastry leavening agent, which is often used in the preparation of cakes and cakes.

Some are divided into sweet and edible baking powder, which is a kind of rapid fermentation agent, mainly used for the rapid fermentation of grain products. It is used in large quantities when making cakes, cakes, buns, steamed buns, shortbreads, bread and other foods.

There is no need to put baking powder in chiffon cakes, because the production of chiffon cakes is to divide eggs and beat them, and a large amount of air has been injected into the egg whites in the process of beating, and the function of baking powder is to release gas in the process of heating the cake batter to achieve the purpose of making the cake fluffy. Sponge cake needs to put baking powder, because sponge cake is whole egg whipping, and egg yolk has a defoaming effect, so baking powder must be added to assist in starting. Relatively speaking, chiffon cake tastes better than sponge cake, and it is safer without so many additives.

The baking powder you mentioned will be common in cookies. If you are making a cake, you don't need to put baking powder. Because baking powder is a leavening agent.

To make a cake, you can put tartar powder or lemon juice. The ratio of cream of tartar to lemon juice is 1:2.

Putting tartar powder can stabilize the beating of egg whites. You can also leave it alone.

It is completely possible to do without baking powder, as long as the whipping effect is good, the ingredients are no problem, the effect is the same, there is no difference, the cake is made as follows:

Ingredients: cake flour, eggs, egg yolks, milk, sugar, corn oil, matcha powder.

1. Egg white separation.

2. Add white sugar and beat.

3. Add corn oil, milk, and 3 egg yolks, and destroy the source.

4. Pour in low-gluten flour and beat until the base is smooth and cracked without particles.

5. Add matcha powder and stir until smooth.

6. Add low-gluten flour and stir until smooth.

7. Pour in the milk foam several times and stir until smooth.

8. Pour in the cake grinder.

9. Bubbles are shaken out.

10. Put it in the oven.

11. Take it out after 35 minutes and serve.

You can leave it alone. As long as the effect of the infiltration stove is good, the formula is fine, and the effect is just as good. It's just that it's easier to succeed, even if it's a little worse than the hall shouting, it can be made up for by the effect of baking powder.

You don't need baking powder to make cakes.

Ingredients: egg yolk paste: 90 grams of milk, 90 grams of egg yolk, 50 grams of corn oil, 100 grams of low-gluten flour.

Excipients: meringue: 190 grams of egg white, 80 grams of caster sugar, 1 gram of salt.

1. Prepare the cake ingredients, pour the milk and corn oil into a clean container, and stir well with an egg pump until you can't see the obvious oil floating on the surface, and let the two fully emulsify.

2. Then sift in the cake flour.

3. Mix well with egg pumping, and use the egg method to make the tissue more delicate, so you don't need to stir hard to prevent the flour from glutening.

4. Add the egg yolk and mix well with a whisk to get a smooth and particle-free batter for later use.

5. Next, make meringue, add salt to the egg whites to form a fisheye bubble, add one-third caster sugar to continue beating, beat until the volume is doubled, and then add one-third caster sugar.

6. When the meringue is delicate and has obvious lines, then add the remaining sugar, continue to beat, there is obvious resistance when beating the egg white, you can lift it from time to time to judge the state, beat the egg white, slowly lift the egg beater from the bottom of the basin, and the egg white of the egg head becomes a small spike.

7. Take one-third of the meringue into the egg yolk paste, because the density of the two is different, so it should be added in stages.

8. Pour the mixed cake batter into the remaining meringue.

9. Mix evenly.

10. Pour in the eight-inch mold, gently shake the mold to make the surface flat, and then shake twice to remove the large bubbles.

11. Put it in the middle and lower layers of the preheated oven, up and down 150 degrees, and bake for 55 minutes.

12. Cool the baked cake upside down before demolding.

13. a finished product.