How to use cake powder and what kind of powder to use to make cakes?

There are many mixing methods for batter cakes, roughly including sugar and oil mixing, powder and oil mixing and post-oil mixing, among which the most commonly used is post-oil mixing and sugar and oil mixing, and the following two will be introduced in detail: 1) Sugar and oil mixing method First use a paddle stirrer to use all the sugar, grease and salt in the recipe at medium speed or.

The cake powder on the market is almost low-gluten flour with some white sugar and baking powder, buy home to add half a bottle of 250ml of milk, three or four eggs are OK, add cake powder is to use a sieve to shake a few times, stirring cake batter, it is best to use a whisk...

Mid-range chiffon cake recipe: egg yolk part: egg yolk 250 grams of low-gluten flour 500 grams of water 325 grams of baking powder 10 grams of white sugar 350 grams of salad oil 250 grams of refined salt 5 grams of protein part:

500 grams of egg white, 300 grams of white sugar, 5 grams of tartar powder, 5 grams of high-grade chiffon cake Recipe: egg yolk part: 500 grams of egg yolk, 500 grams of low-gluten flour, 300 grams of water, 15 grams of white sugar

Be careful, make sure to use cake flour! Cake flour is not suitable for cakes! This is called "dry foaming", and it is best used to make sponges, which takes two minutes and is enough!

Well, in 10 minutes you have a successful protein. You will definitely make a cake of success! I don't need to talk about it!

You can make a fragrant and fluffy cake without baking powder.

Generally cake with cake flour.

Low-gluten flour is referred to as low-gluten flour, also known as cake flour, and is called thin-strength flour in Japanese, low-gluten flour refers to flour below water and crude protein, and is usually used to make cakes, biscuits, small cakes, pastry snacks, etc.

The sponge cake is made of low-gluten flour, because the low-gluten flour has no gluten strength, the cake made is particularly soft, the volume is expanded, and the surface is flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but cake flour also contains wheat starch and emulsifiers in addition to cake flour.

Baking common sense. Low-gluten flour: the protein content is below and is generally suitable for biscuits and cakes.

Here's a quick rundown of how.

Ingredients: 85 grams of low-gluten flour, 40 grams of olive oil (corn oil), 40 grams of milk, 50 grams of fine sugar, 5 grams of corn lake, a small bottle cap of white vinegar, 5 eggs.

Method: 1. Separate the egg yolk and white first, and put them in different basins;

2. Stir the olive oil (corn oil) and milk thoroughly, then sieve in the low-gluten flour with a fine sieve and stir, then add the egg yolk one by one and stir evenly;

3. Start beating egg whites: add a small bottle of white vinegar to the egg white, then add corn starch, add caster sugar in three times and beat with an electric whisk until the egg whites are beaten into sharp corners;

4. Mix the beaten egg whites with those prepared in the previous 2 steps;

5. Pour the mixed batter into a baking tray with tin and platinum paper;

6. Preheat the oven and bake at 170 degrees for 15 minutes.

7. If you bake with a thick cake mold, the time should be appropriately extended.

The cake should be made of low-gluten flour, with a protein content of less than 9%, otherwise the cake will be gluten and not fluffy.

Hello, the flour used to make cakes is cake flour. In addition to low-gluten flour, cakes also need vegetable oil, butter, whipping cream, eggs, etc., the vegetable oil added should be light and tasteless, and the butter should be unsalted butter as much as possible.

The cake sold outside eats very fluffy, but there is no such effect after making it yourself, if there is no problem with the production method, it may be because of the wrong type of flour, generally speaking, when making cakes, muffins, biscuits and other foods, it is best to use low-gluten flour, low-gluten flour has weak gluten, white color, low protein content, less wheat bran content, easy to form a ball by hand, after processing, it is easier to achieve a fluffy and crispy effect.

<> how do you distinguish between high-gluten flour and low-gluten flour? The method of difference is very simple, we grab a handful of flour, hold the flour hard, when the hand is released, if the flour dough is quickly dispersed, it means that it is high-gluten flour, because the activity of high-gluten flour is strong, and it is not easy to form a ball; If we hold the flour firmly and let go of the hand and the dough still retains its shape, it means that it is a low-gluten flour.

In addition to these two kinds of flour, we most commonly use in life is between high-gluten flour and low-gluten flour all-purpose flour, that is, the most common ordinary flour, when we make some Chinese-style pasta, such as noodles, dumplings, buns, steamed buns, pies, twists, etc., will use all-purpose flour, although all-purpose flour can also make cakes, bread and other foods, but the taste is very poor, not suitable for this kind of food.

Use low-gluten flour to make cakes.

The main flour for baking cakes:

1. High-gluten flour: the protein content in flour is about 11%-13%, and it is mostly used to make bread, also known as "bread flour".

2. All-purpose flour: The protein content of flour is about 9%-12%, and it is generally used to make steamed buns, steamed buns, and various Chinese pasta-grade pie wrappers.

3. Low-gluten flour: the protein content of flour is about 7%-9%, and the gluten is low, which is generally used to make cakes and biscuits.

4. Whole wheat flour: It is made by grinding the wheat husk of wheat with rice bran and embryo bone endosperm, and is commonly used to make whole wheat bread, steamed bread and biscuits.

In addition to the four flours described above, some other flours are sometimes used in baking:

Corn starch: referred to as corn flour, is maize starch, can be used as a thickening and thickening material, has the ability to jelly, after adding water to open, when heated to 65 degrees, it can produce gelling effect, mostly used for pie filling, pudding filling.

Lantern Festival Powder: After the soaked glutinous rice is ground into rice milk with water, it is then dried into powder, which is extremely fine. It is mostly used to make soup yuan, lantern festival, snow skin moon cakes, etc.

Flour: that is, wheat lake, gluten-free, used to make shrimp dumpling skin, crystal dumplings, etc.

Cake powder: After the round glutinous rice is soaked in water, it is fried, and then ground into powder, because it is cooked powder, so it should be refrigerated so that it will not produce an oily smell, and it is mostly used to make wife cakes.

The flour used to make cakes is cake flour. The abbreviation of low-gluten flour is low-gluten flour, also known as cake flour, the name in Japanese is thin-strength flour, low-gluten flour refers to a kind of flour with moisture content and crude protein in the following, low-gluten flour is usually used to make cakes, biscuits, small cakes, puff pastry, etc. If you can't find cake flour at home and want to make a cake, you can choose to use all-purpose flour and cornstarch in 4:

The ratio of 1 is mixed as a flour raw material, of course, if you want to lower gluten, then you can increase the proportion of cornstarch. If you only have high-gluten flour at home, then you need to mix high-gluten flour and corn starch in a ratio of 1:1, both of which are based on the principle of reducing the protein content of non-gluten flour and artificially making low-gluten flour, because the difference between high and low gluten flour is mainly the difference in protein content.

New recipes in 5 minutes! It is a skinny tea cake that contains no eggs or fat. You can get the cake in a few minutes! Every novice chef can bake a simple tea cake at home. This is a very simple and quick cake recipe.

Make a simple cake in 5 minutes. This quick cake is made with the simplest ingredients you'll always have in your home. **On how to make a delicious cake with tea**. Just don't forget - the main thing is to cook with love.

Tea cake recipe: Brew a cup of strong tea.

Mix 180 g (1 cup) of sugar, a pinch of salt.

2 tablespoons jam.

2 tablespoons of unscented vegetable oil.

Add a cup of strong tea.

1 1 2 cups (240 grams) flour.

10 g baking powder.

Bake at 180°C for 35-40 minutes.

Cake is a very common sweet food in our daily life and loved by men, women and children, many friends will make their own cakes at home or go to the supermarket to buy some cakes to prepare for consumption at home. However, when some friends buy cake powder in the supermarket, they find that they don't know how to make cakes with cake mix, and the cake powder that is not processed correctly is easy to deteriorate, damage or change in taste, resulting in the cake being inedible at all. So how do we solve this situation where we don't know how to make cakes with cake mix?

So let me introduce the steps to make a cake with cake mix.

Step 1:

First, pour the cake mix into a large, clean container.

Step 2:

Slowly add 200ml of cold water to the container, stir slowly while pouring cold water, and stir the cake mix into a paste.

Step 3:

Coat the walls of the 24 cm cake tin with pre-melted butter, or replace it with salad oil or vegetable oil if you don't have one, so that the cake can be removed from the mold when it is baked.

Step 4:

Pour the freshly stirred cake batter into the cake tin, preheat the oven and bake at 160 degrees for 60 minutes.

After looking at my method, now have you learned how to make a cake with cake mix? If you learn it, share this method quickly, so that more people know how to make cakes with cake mix. While performing the above steps, we need to pay attention to the fact that if there is no butter, you can also use salad oil or vegetable oil instead.

The above are the steps to make a cake with cake mix.