What are the types of cakes? How many types of cakes are there?

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. 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.

There are still many types of cakes, such as: sponge cake, chiffon cake, heavy oil cake, mousse cake, cheesecake, etc., depending on which one you like, if you say you make it yourself, let's start with chiffon cake, it's easy to make.

Materials5 eggs.

Meimei low-gluten flour 90 grams (I use Meimei low-gluten flour at home, the surface of the cake is flat, loose and soft, not easy to retract, if you use other low-gluten flour instead it is OK).

80 grams of caster sugar (50 grams for whipped egg whites, 30 grams added to egg yolks).

Pure milk 50ml

Salad oil 50ml

PracticeMeringue:

1. Put the egg whites in the basin and beat them with a whisk until they are coarse foam.

2. Add 1 3 caster sugar (a total of 50 grams of granulated sugar) to the egg white, turn to medium and high speed to beat until the fine foam, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state.

3. Add the rest of the sugar and continue to beat until it is dry and foamy.

Egg yolk paste: 1. Put the egg yolk and 30 grams of caster sugar in another basin, beat well until the egg yolk becomes lighter.

2. Add salad oil (corn oil can be substituted) while stirring, add 50ml of milk, sieve in 90g of Meimei low-gluten flour, and stir well until there are no particles.

3. Take 1 3 meringue into the egg yolk paste, stir evenly with a spatula; Take another 1 3 meringue and repeat this step, and finally pour all the batter of the egg yolk paste into the remaining meringue basin, and mix it completely until smooth and delicate without particles.

4. Pour the batter into the 8-inch cake mold and gently sip a few times to shake out the big bubbles.

5. Preheat the oven for 10 minutes, put the cake in the middle layer, top and bottom heat, 170 degrees, and bake in 40 minutes.

6. After taking it out, put it a few times, and then demold it after cooling it upside down on the grill.

There are three types of pastries: cakes, desserts, and breads. The name of pastry in the West is baking food, which is simply understood as baked goods, common snacks, breads, biscuits, etc. are all from baked food, and the taste mainly has two flavors: salty and sweet. For example, baguettes, bread, doughnuts, caterpillars, toast, burgers, etc. can be called pastries.

Cakes are a very common type of pastries, with a sweet taste and a variety of shapes. The cake is divided into chiffon cake, sponge cake, angel cake, tiger skin cake, rainbow cake, cupcake, Swiss cake, etc., so there are many subdivisions.

The types of pastries are divided into three categories: cakes, desserts, and breads, and each type can also be subdivided into many categories.

Sponge cake has a soft taste, rich egg aroma, simple ingredients, easy to make, and high success rate, making it an entry-level cake for home baking.

Ingredient. 5 eggs, 130 grams of cake flour, 100 grams of sugar, 40 grams of corn oil (or butter).

The production process. 1. Sift the flour in advance for later use.

2. Put the cake molds into the baking tray one by one.

3. Crack the eggs into the basin, and then pour the white sugar into the basin at one time.

4. Start whipping at high speed with an electric whisk. As time passes, the color of the egg will become lighter and lighter, and the texture will become thicker and thicker. (This is what it looks like to play for five minutes).

5. Beat until the whisk is lifted, and the texture of the dripping egg batter will not disappear immediately. (The whole journey takes more than ten minutes).

6. Pour the flour into the egg batter in three portions. Every time you pour it, mix it well from bottom to top. Also, at this time, it is best to preheat the oven. Heat at 180 degrees for 10 minutes.

7. Pour the corn oil into the batter. At this time, you should be more careful and careful to stir, do not ask for fast, do not draw circles.

8. Pour the cake batter into the mold and fill it for seven minutes.

9. Put the whole plate of cake in the oven and bake at 180 degrees for 15 minutes.

There are many types of cakes, which can be summarized into three main categories:

1. Milk foam, also known as clear cake.

It is further divided into two types: protein and sponge.

1. Egg whites - angel cake, the main raw materials are egg whites, sugar and flour. Characteristics: white, slightly rough taste, taste.

Not too good, but nice in appearance and pus-filled in the eggy.

2. Whole eggs - sponge cakes, the main raw materials are whole eggs, sugar, flour, cake oil and liquid oil. Characteristics: Taste fragrant, soft structure, elastic, light oil.

The types of cakes can be divided into batter cakes, custard cakes, chiffon cakes, muffins, steamed cakes, etc.

1. Batter cake: It is made of oil, sugar and flour as the main materials, and through the stirring of grease and sugar, enough air is mixed to make the cake achieve the effect of swelling.

2. Milk foam cake: It is made of eggs, sugar and flour as the main materials, and through the beating of eggs and sugar, mixed with sufficient air, so that the cake can achieve the effect of expansion and softness.

3. Chiffon cake: mix batter and milk foam to change the texture and particles of milk foam, with a moist and soft taste. Usually birthday cakes, Swiss rolls, Boston pie layers and decorative cakes are made from chiffon cakes.

4. Muffin cake: It is a relatively common cake, and its production method is to obtain a soft cake body tissue by using the swelling effect of baking powder.

5. Steamed cake: It is a cake made of eggs, flour and sugar, which is steamed by adding boiling water in the baking tray, with light yellow color, elasticity, sweet and soft, warm and delicious, and a strong egg flavor.

Cakes can generally be divided into three categories according to the ingredients used, the mixing method and the nature of the batter.

1. Batter cake: The amount of oil in the recipe is as high as about 60% of flour, which is used to lubricate the batter, make a soft tissue, and help the batter to fuse a large amount of air during the mixing process to produce a bulking effect. Generally, cream cakes and pudding cakes fall into this category.

2. Milk foam cake: The formula is characterized by eggs as the main raw material and does not contain any solid oil. Harnesses the strong and denatured proteins in the egg wash to make the cake fluff during batter mixing and baking.

According to the egg material used, it can be divided into protein type with single egg white (such as angel cake) and sponge type with whole egg (such as sponge cake).

3. Chiffon cake: It is made by mixing two kinds of batter, batter and milk foam, and changing the structure of milk foam cake.

There are many types of cakes, which can be divided into three categories: milk foam: also known as clear cakes, which are divided into two types: protein and sponge. The main raw materials of protein are protein, sugar, flour, and products

White, slightly rough in taste, not too good in taste, but beautiful in appearance and strong in eggy; The main raw materials of whole eggs are eggs, sugar, flour, cake oil and liquid oil, which are characterized by a fragrant taste, soft structure, elasticity and light oil.

There are two ways to sort cakes. According to the method of the blank, it can be divided into mousse cake, angel cake, batter cake, sponge cake, chiffon cake, cheesecake, pudding cake, a total of seven kinds; According to the piping material, it can be divided into four types: chocolate cake, ice cream cake, whipped cream cake, and fruit cake.

: The main types of cakes are mousse cake, black forest cake, cheesecake, fondant cake, chiffon cake, brownie. Mousse Cake The cake is mainly made of mousse powder, and the taste of mousse cake is very good, it is a creamy dessert made of eggs and cream, which is not a cake, but it is generally made with sponge cake as an ingredient.

There are many types of cakes, the more common ones are mousse cakes, cheesecakes, art cakes, sugar-free cakes, French cakes, continental cakes, wedding cakes, birthday cakes, chocolate cakes, children's cakes, baked cheesecakes, ice cream cakes, cream fruits, classic cakes, fresh milk cakes, large cakes, frozen cheesecakes, digital cakes, etc.

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.

Cakes can be classified according to the method of the blank: mousse cake, chiffon cake, cheesecake, black forest cake, tiramisu cake, mille-feuille cake, naked cake, etc.

There should be many types, such as cream cake, chocolate cake, fruit cake, depending on what you make it from, what kind of accessories does he need?

There are many types of cakes, which can be divided into batter cakes, custard cakes, chiffon cakes, muffins, steamed cakes, etc.

Cakes are divided into many kinds, such as batter cakes, custard cakes, chiffon cakes, muffin cakes, steamed cakes, etc., and then subdivided into cream cakes, pudding cakes, etc.