Can you put some leavening agent in cake flour?

<> amount of leavening agent used in the following cake recipes. Ingredients: 120g of cake flour, 45g of sugar, 2g of cocoa powder, 2g of baking powder, 75ml of cooking oil, 90ml of fresh milk, 4 eggs, leavening agent method 1

Add 2g of baking powder to the flour and stir well; 2.Stir the oil and milk into a milkshake shape; 3.Pour the flour stirred into the baking powder mixture, stir slowly, not too vigorously, so as not to produce gluten, just stir wet; 4.

Separate the egg whites, egg yolks; 5.Add half of the sugar to the egg yolk and stir well, then pour it into the batter just now, and then you can stir well; 6.When beating the egg whites into a coarse bubble, add tartar powder (if you don't have it) and the remaining half of the sugar (if you beat it manually, the sugar should be divided into 3 beats) until you beat the dough into a chicken tail, and beating the egg whites is a key process; 7.

Put 1 3 egg whites into the batter and stir clockwise; 8.Pour the stirred batter into the remaining 2 3 egg whites, stirring up and down, not too long, and not in circles, so as not to foam; 9.Pour the cake batter into the grinder, gently shake the bubbles, and preheat the oven before doing it again; 10.

Heat up and down for 6 minutes, then add tin foil to avoid the surface of the cake from being mushy, then turn down the heat for 15 minutes, and then turn to the heat for another 15 minutes.

To put. The amount of leavening agent used is generally:

Material. 1 cake flour.

120 grams. 2 Sugar: 45 grams.

3 Cream of tartar: 2 grams.

4 Bubble powder: 2 grams.

5 Cooking oil: 75ml

6 Fresh milk: 90ml

7 eggs, 4 eggs.

8.Leavening agent grams.

Method. 1 Add 2 grams of bubble flour to the flour and stir well.

2 Stir the oil and milk into a milkshake shape.

3 Pour the flour stirred into the oil and milk mixture, stir slowly, not too vigorously to avoid gluten in the flour, and stir wet.

4 Separate the egg whites from the yolks.

5 Add half of the sugar to the egg yolk and stir well, then pour into the batter. At this point, you can stir vigorously.

6 Beat the egg whites, add tartar powder (if you don't have it) and the remaining half of the sugar (if you beat it manually, you should divide the sugar into three beats) until you beat the dough chicken tail, beating the egg whites is the most critical process.

7 Put one-third of the egg whites in the batter clockwise.

Mixed. 8 Pour the batter into the remaining two-thirds of the egg whites, stir up and down, not too long and do not make circles, so as not to foam.

9 Pour the cake batter into the molds and gently shake out the bubbles, preheating the oven before doing so.

Oh. 10 Heat for 6 minutes, then add the foil.

So as not to mush the surface of the cake, then turn down the heat for 15 minutes, and then turn to the heat for another 15 minutes.

Hello dear, 210 grams of flour with leavening agent need grams to carry the bush can be. The amount of 0 leavening agent is generally 10 grams of leavening agent for one pound of flour. Leavening agent refers to the wheat flour, which is added to the main raw material for the production of baked food in food processing, and is decomposed by heat during processing to produce gas, so that the dough blank starts and forms a dense and porous structure, so that the product has a bulky, soft or crispy substance.

There are two types of leavening agents: alkaline leavening agents and composite leavening hidden filial piety agents. The former is mainly sodium bicarbonate to produce carbon dioxide, which makes the dough germ originate. Acids can also neutralize the alkaline salts formed during the production of carbon dioxide and regulate the rate of carbon dioxide production.

Starch has the functions of helping to preserve leavening agents, regulating gas production speed, and evenly distributing bubbles.

About 3% cake oil is also essential! Hope it works.

grams of leavening agent are sufficient. That's what I use.

A1 Adding flour to leavening agent will make the flour softer.

A2 Adding leavening agent to flour will make the flour softer.

1. Material preparation.

5 eggs, 170 grams of fine white sugar, 200 grams of self-rising powder, 50 grams of butter, 15 grams of condensed milk, a little almonds, cherries, and a little cooking oil.

2. Cooking steps:

1.Crack 5 eggs in a spare round utensil; At the same time, put 170 grams of fine white sugar in it;

2.Then use a whisk to stir!

Note: Be sure to stir in the same direction, such as always keeping it clockwise, to ensure that the eggs are smooth and delicate.

The whisk should be clean and not greasy, otherwise the egg will not be able to bubble.

3.Then, put 200 grams of self-rising flour into the round container for beating the eggs and continue to stir in the same direction.

4.Dissolve the butter into a liquid (it can be dissolved with warm water), take about 50 grams, add it to a round vessel, and be careful to pour the butter while stirring the ingredients.

5.Then add another 15 grams of condensed milk, which can be mixed with a little water (note not too much, about 5 grams), and then stir and mix thoroughly.

6.Basically, take out the inner pot of the rice cooker, put it flat, and coat the bottom of the pot inside the inner pot with very little and very clear cooking oil (be careful not to have too much, otherwise the cake will turn black); Then, slowly pour the stirred ingredients into the inner bowl of the rice cooker, being careful not to touch the inner bowl of the rice cooker, and do not stir it, so that the ingredients will naturally spread in the inner bowl.

7.Put it in the rice cooker and you're ready to cook......Do not open the lid during cooking.

8.After about 43 minutes, the cake you have made will be filled with fragrance that will linger in the kitchen for three days!

9.Finally, take the cake out of the inner tank (take care to keep the cake intact), put it in a tray, add some almonds and cherries on top, and life will be more beautiful from then on!

Stir the mixture for a while for 30 minutes.