Why do you make a cake with no ups and downs?

The time and degree of egg whites are not enough.

Production Points:

1. When making cakes, the quality of flour directly affects the quality of the product.

The flour used to make cakes should generally be low-gluten flour, because the low-gluten flour has no gluten strength, and the cake made is particularly soft, the volume is expanded, and the surface is flat.

If there is a shortage of low-gluten flour, it can be prepared with medium-gluten flour or high-gluten flour and an appropriate amount of corn starch.

2. Another main raw material of the cake is eggs, the expansion of eggs mainly depends on the endosperm protein in the egg white, and the endosperm protein can only wrap a large amount of air when it is whipped at high speed, forming bubbles, so that the volume of the cake increases and expands, so when whipping the egg white, it is advisable to use high speed instead of low speed.

4. Before baking the cake, the oven must be preheated, otherwise the softness and elasticity of the baked cake will be affected.

The utensils used to whip the cake must be clean, especially not touching grease and grease, otherwise the cake will not loosen and affect the quality and taste.

5. The traditional method of making cakes is often oiled on the inner wall of the mold with a bottom, and the side of the cake that comes out of this way often has a color and the bottom layer is darker, and the cake ring can be used to make a cake, only a piece of white paper is needed to replace the oil on the bottom pad of the circle, and the cake is colorless on the edge and the bottom layer is lighter, which can save costs including saving the skin and the bottom layer of the cake.

After the cake is baked and cold, it is not until it is used that the cake ring is removed and the paper at the bottom is removed to ensure that the cake is not air-dried and affects the quality.

6. The baking temperature of the cake depends on the amount of mixture in the cake, the more mixture, the lower the temperature;

Conversely, the less the mixture, the higher the temperature.

7. The time it takes for the cake to bake depends on the temperature and the amount of mixture the cake contains, which whipping method and so on.

In general, the longer the time, the lower the temperature; Conversely, the shorter the time, the higher the temperature. The temperature of the large cake is low and the time is long; Petit fours are warmer and shorter.

8. The cake should be covered on the cake board while it is hot, so that the moisture contained in the cake will not volatilize too much and maintain the humidity of the cake. In addition, when the cake is hot, the shape is not completely fixed, and the surface of the cake can be smoothed by the weight of the cake itself.

9. Low-gluten flour is used for making sponge cakes, and medium-gluten flour is used for making grease cakes, because the structure of the grease cake itself is looser than that of sponge cakes, and the structure of the cake is further strengthened by using medium-gluten flour. And thus become.

Preparation of cakes.

1.Meringue: Put 5 egg whites in a slightly larger egg tray and beat with an electric whisk until 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, and continue to beat at low speed until it can show a textured state.

3.Finally, add the rest of the sugar and continue to beat until it is dry and foamy, that is, when the whisk is lifted, the egg white can pull out a short, upright sharp corner.

4.Egg yolk paste: Put 5 egg yolks and 20g caster sugar in a separate egg beating tray and beat well with a manual whisk until the yolk is lighter.

5.Add 50ml of salad oil (corn oil can be used instead) while stirring, and add 50ml of milk while stirring.

6.Finally, sift in 90g of cake flour and slowly stir until smooth and fine.

7.After the egg yolk paste is stirred, take 1 3 meringue into the egg yolk paste plate and mix well with a rubber spatula; Add 1 3 of the meringue to the egg yolk paste dish and mix well with a rubber spatula.

8.Finally, pour all the batter from the egg yolk paste tray into the remaining meringue tray and mix well until smooth and smooth without particles.

9.Pour the batter into the 8-inch round cake tin and gently sip it on the table to shake out the large bubbles in the cake batter.

10.Preheat the oven for 3-5 minutes, put the cake into the middle and lower layers of the preheated oven, and heat the standard mode for 170 or 40 minutes (my oven knob can display the temperature, and it is electronic, the temperature is slightly more accurate, everyone should pay attention to the appropriate temperature adjustment when using other ovens).

11.When the cake is baked, immediately put on insulating gloves to take it out, put it on the table and snort it, shake out large bubbles, and then buckle it upside down on the grill, and when the cake is completely cooled, it can be demoulded (with the help of props).