What are the two points that need to be paid attention to when adding grease when making sponge cake

When adding grease to sponge cakes, you need to pay attention to the amount of grease added, add grease according to a certain ratio, and in addition, you can also mix the grease into the egg yolk, so that the effect is the best.

Summary. Hello, dear.

1.The taste is different:

In terms of taste and texture, sponge cake and chiffon cake are very different. Butter is used mainly in the sponge cake, which is relatively firm and has a strong egg flavor. Chiffon has a light texture and a light taste.

The secret to a light and fluffy chaffon cake is to use vegetable oil. Everyone's preferences are different, and there is a certain gap in the senses of these two cakes.

2.Different uses:

Usually, the birthday cakes or other decorative cakes that we buy are made with sponge cakes because sponge cakes are much stronger than chiffon cakes, and they have a strong support and do not lose their shape after the decoration is done. Chiffon cakes are very soft and delicious to use to make cup cakes.

What does sponge cake do with cake oil.

Hello, add cake oil, seep well but the cake taste better, so the major crack manufacturers in order to meet the needs of the city friends shouting closed, in recent years, they have successively launched a kind of SP cake oil, which is produced using more high-grade raw materials, in which the cake oil will make sponge cake time is shorter, and the appearance and organization of the finished product is more beautiful and uniform and delicate, and the entrance is more lubricated.

Difference Between Chiffon Cake and Sponge Cake.

Hello pro 1Different mouthfeels: In terms of taste and texture, sponge cakes and chiffon cakes are very different.

Butter is used mainly in the sponge cake, which is relatively firm and has a strong egg flavor. Chiffon has a light texture and a light taste. The secret to a lightweight, fluffy chiffon cake is to use vegetable oil.

Everyone's preferences are different, and there is a certain gap in the senses of these two cakes2Different uses: Usually, the birthday cake or other decorative cakes that we buy are made with sponge cakes, because sponge cakes are much stronger than chiffon cakes, and they have a strong support and do not lose their shape after the decoration is completed.

The chiffon cake is very soft and delicious to use to make a paper cup Xiaobo Hui cake.

The main ingredients of the cake are composed.

Hello, the main ingredients of the pro-cake are eggs, sugar, wheat flour, plus milk, fruit juice, milk powder, finger pat powder, salad filial piety oil, water, shortening, baking powder as auxiliary materials, after stirring, blending, baking and making a sponge-like snack.

Summary. Good morning, dear, the main points of operation are as follows; The ingredients used to make sponge cake are eggs, sugar, flour and a small amount of oil, among which fresh eggs are the most important condition for making sponge cakes, because the colloidal solution of fresh eggs 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 flour used to make cakes is mostly low-gluten flour, which should be fine and soft, but it should have enough gluten strength to bear the swelling force during baking, and play a skeleton role in forming the unique organization of the cake.

Good morning, dear, the main points of operation are as follows; The ingredients used to make sponge cake are eggs, sugar, flour and a small amount of oil, among which fresh eggs are the most important conditions for making sponge cakes, because the fresh egg colloidal solution has a high consistency and can inject gas to keep the gas performance stable; Eggs that have been stored for a long time should not be used to make cakes. The flour should be fine and the gluten should be soft, but it should have enough gluten to bear the swelling force during baking, which plays a skeleton role in the formation of the unique organization of the cake.

expand information; In the West, cake is a representative pastry that is loved by people's stuffy socks. In our country, cake is also a kind of food that is suitable for all ages and seasonal, and has entered thousands of households.

Raw materials required:

1. Ingredients: 4 eggs, 140 grams of low flour, 100 grams of caster sugar, 40 grams of milk, 40 grams of corn oil.

2. Excipients: white sesame.

Step 1: Prepare the required raw materials first.

Step 2: Put the milk and corn oil in a small container.

Step 3: Stir well with a small manual whisk and set aside.

Step 4: Crack the eggs into a clean bowl and add the caster sugar.

Step 5: Beat with an electric whisk until the dripping lines of the egg batter do not disappear immediately.

Step 6: Then sift in the cake flour.

Step 7: Mix well with a silicone knife.

Step 8: Add the mixture of corn oil and milk along the walls of the basin.

Step 9: Then use a silicone knife to stir evenly, taking care not to defoam at this time.

Step 10: Pour into cake molds and sprinkle white sesame seeds on the surface.

Step 11: Bake in a preheated oven at 145 degrees on the top tube and 175 degrees on the bottom tube for 25 minutes.

Step 12: Remove the baked cake after baking.

How much cake oil, water, and oil to put needs to be adjusted according to the actual situation. The sponge cake is made as follows:

Ingredients: Ingredients: 100 grams of low-gluten flour.

Excipients: 5 eggs.

Seasoning: 30 grams of salad oil, 100 grams of sugar, 30 grams of water Sponge cake steps:

1.Add 5 eggs to sugar and beat in a container with warm water.

2.It is about five times the size of the original, and there are basically no bubbles on the surface.

3.Pour in the sifted flour.

4.Stir to combine.

5.Mix oil and water well. Add part of the egg batter and mix well.

6.Put it back in the original custard and mix well.

7.Pour into molds.

8.Preheat the oven to 150 degrees and bake on the third layer for 30 minutes.

After minutes, turn to 170 degrees and bake for 20-30 minutes.

10.After the surface is colored and the cake is basically retracted, take it out.

11.Buckle upside down and let cool.

12.Demoulding, that is.

Different formulas have different amounts, there is no uniformity, or are you lacking in formulas? Either?

Butter is nutritious, and the cake you add to it is mellow and delicious, sweet and delicious.

Fat has the effect of weakening the structure of flour, if there is too much oil, it will make the top of cakes and other products sag, and the taste is greasy; If the fat is insufficient, the cake will become tight, the top will protrude, or even crack.

After the first beating, the volume expands, making the cake fluffy, and it can also increase the flavor.

Put the flour first and then the cake oil, the specific method is as follows:

The ingredients that need to be prepared in advance include: 2 eggs, 60 grams of flour, 50 grams of sugar, 15 grams of cake oil, and 2 drops of vanilla extract.

1. Put eggs, caster sugar and vanilla extract in the egg bowl.

2. Beat with a whisk.

3. Sift in the flour several times.

4. Use a spatula to turn up from the bottom and mix well, and mix well each time until you can't see the dry powder.

5. Then slowly pour cake oil along the edge of the egg beater, mix well and pour it into a round mold.

6. Put the middle layer of the oven, bake at 170 degrees and bake for about 35 minutes.

7. Take out the demoulding and finish.

Cakes in general.

For example, the waterless cake sponge cake needs to use cake oil, but the cake oil is different before and after the placement, such as the waterless cake is made of egg liquid, and the cake oil will be put on the flour and water, and the sponge cake is to beat the egg liquid, and the egg liquid is white, and so on to beat up thoroughly, and the oil can be put on the oil at a slow speed, it can be said that the cake oil of the sponge cake and the noodles can be put together, I hope my answer can help you.

Chiffon is still a sponge.

Stir the chiffon cake batter part with water, oil, stir and then add flour.

Sponge cake is: eggs, sugar, noodles, water, oil.

1.No. Ghee will be too greasy, in fact, it is not necessary to use salad oil, because it is not a chiffon cake ruler, so it is not particularly particular, you can use corn oil and other light oils, I use this. In fact, it is best to use butter in the mausoleum, it will be very fragrant.

2.Are you trying to say, "Baking powder can be used as a substitute for cake powder?" "Let's get oiled.

Even if you don't make a mistake, you can't change it, and the quality of powder and oil is different. If you're asking, "Can baking powder be used instead of cake mix?" That can't be changed either.

In a cake, baking powder is only about 5 grams at most. And baking powder is very bad for the human body, so it is best to use low-gluten flour or cake mix.

Summary. Dear, hello, 1. The amount of cake oil added and the method of adding cake oil is generally 3-5% of that of eggs. Because its addition is closely followed by eggs, whenever the eggs in the recipe of the cake increase or decrease, the cake oil must also be increased or decreased in proportion, and the cake oil must be added before the rapid stirring of the batter, so that it can be fully stirred and dissolved, and the best effect can be achieved.2. Precautions for adding cake oil The cake oil must be fully dissolved before the batter is stirred, otherwise there will be precipitation and agglomeration; If cake oil is added to the batter, it should not be stirred for a long time, because excessive stirring will cause too much air to mix, but it will not be able to stabilize the bubbles, resulting in rupture, and eventually cause the volume of the finished product to sink and the tissue to become cotton-like.

Dear, hello, 1. The amount of cake oil added and the method of adding cake oil is generally 3-5% of that of eggs. Because its addition is closely followed by eggs, whenever the eggs in the recipe of the cake increase or decrease, the cake oil must also be increased or decreased in proportion, and the cake oil must be added before the batter is quickly stirred, so that it can be fully stirred and dissolved, and the best effect can be achieved2. Precautions for adding cake oil The cake laughing oil must be fully dissolved before the batter is stirred, otherwise there will be precipitation and agglomeration; If cake oil is added to the batter, it should not be stirred for a long time, because excessive stirring will cause too much air to be mixed in, but it will not be able to stabilize the bubbles, resulting in rupture, and eventually cause the volume of the finished product to sink, and the tissue will become cotton-like.

Do you add eggs to cake oil.

Plus, kiss.