How to make the cake fluffy and how to make the cake fluffy???

I guess you ask this question is that you have your own recipe It's just not very tasty to make, remember that the beating of egg whites is very important, because the cakes made at home are not like those made in the dim sum shops outside, with a lot of additives, so how well the egg whites are beaten determines how your final cake will be, and the egg whites should be beaten to the point that the cream on top of the birthday cake we buy outside is like the cake we buy out of the day, and the cake made like that is guaranteed to be fluffy When I first made cakes with a rice cooker, I just didn't know what the egg whites were going to look like It's just a simple two-time egg white, and the cake that comes out is like a flatbread, super evil, if you have a whisk, of course, it's the best, if not, use a chopstick to beat together, and the container mouth of the egg white should be larger, because letting the egg white and the air come into contact with more helps to whip the egg whites, and putting vinegar in the egg whites is also very helpful for whisking the egg whites.

And then there's the problem of using low-gluten flour, and if you can't buy it, you can mix it in a 4:1 ratio of flour and cornstarch, and don't whip it in a circular motion when you stir the batter, because the flour is easy to gluten, and of course the texture is not soft.

1.If you want the cake to be fluffy, like what you sell outside, you need to add cake oil.

The fluffy cakes sold outside are mainly due to the addition of this. If we make it ourselves at home, it's almost fine, and these additives are better to put less.

If no additives are added, a little water-based material can also increase the softness of the cake.

It is highly recommended that you try the "hot chifon" recipe, which can be searched on. It's the fluffiest, moistest cake I've ever made.

2.No need to add baking powder, only use egg yolk, whipping must be sufficient, so that the egg yolk is fully foamed, to be 2-3 times the original volume, because the fluffiness of the cake is mainly made of egg yolk protein foaming and expansion, and the protein is denatured after heating. So as long as you whip it enough and the proportion of flour is appropriate, the cake will be okay.

I also like to make cakes. Hopefully, you will be satisfied with such an answer.

Eat, I guess you'll know.

Ingredients: 6 eggs, 92 grams of low-gluten flour, 70 grams of salad oil, 65 grams of milk, 60 grams of sugar.

Excipients: 2 grams of salt.

Step 1: Cook the salad oil until lines appear, turn off the heat and pour in the flour and mix well.

Step 2: Pour in the milk and mix quickly.

Step 3: Add the egg yolks.

Step 4: Stir until smooth and fine.

Step 5: Put the egg whites in a basin without oil and water, and add salt and sugar at one time.

Step 6: Beat until the egg head is lifted and the sun is in a state of quiet branches and small angles.

Step 7: Scoop a scoop of meringue and stir in the egg yolk paste.

Step 8: After mixing, pour back the meringue and mix well.

Step 9: Molds are lined with tarpaulins and poured in the cake batter.

Step 10: Scrape flat and shake out the bubbles.

Step 11: Preheat the oven at 150 degrees, put the cake baking tray into another baking tray filled with hot water, and put it in the middle and lower layers of the oven.

Step 12: After baking for 10 minutes, lower to 140 degrees and bake for about 50 minutes. After baking, the cake is tapped on the surface with the palm of your hand without rustling.

Step 13: Finished product.

Step 14: Cut the cake and serve.

To make the cake fluffier, use low-gluten flour.

Don't use the baked morning preparation box to make the cake, teach you to make steamed Luye cake, which is soft and tumbling without collapsing, and it is delicious and not hot!