Is it important for the cake to be delicious or good looking?

It's important to look good, because many people don't actually like this kind of sweet and greasy food, and they don't have an appetite if they don't shape well, and they still have to have noodles.

It depends. Birthday cakes and the like are important to look good, after all, a group of people gather around to celebrate you, the form is more important, the atmosphere is more important, and the taste is secondary. I remembered the cake for a girl's birthday in the previous class, Peppa Pig (made of sugar) sat on the cake, the cake was sky blue, to be honest, it was really good-looking, but it tasted really average, I felt full of saccharin and pigments, but everyone was very happy, this girl and her boyfriend had blue cream on their faces, it was important if they usually ate cakes, but they couldn't be too ugly, at least they could see it.

I think it is more important to be delicious, now everyone in the market is pursuing a healthier diet, mainly healthy products, which are beneficial to the body Everyone can accept it, we must first use good ingredients to make pastries, and the taste of good ingredients is to be more prominent, so when we buy or recommend our own products, we should introduce the characteristics and characteristics of the product itself, so that everyone is more willing to buy, sometimes we see why an ordinary product sells so well, This is the advantage, taste, and characteristics of the products that the store provides to customers! The elderly and children can eat it with confidence, and it is what everyone is most interested in. ‍‍

It's all important, how can people have an appetite without a good-looking appearance, but they have to look bad and delicious, what's the use of having a virtual appearance. ‍‍

Although the cake is a Western-style dessert, from the perspective of Chinese, the color, aroma and taste are the perfect pastry.

It must be more important to be both good-looking and delicious, look at a lot of fondant cakes and decorated cakes now, but high-value products, now is an era of appearance is victory, good-looking is very important, but delicious is not important? Definitely not, after all, the original intention of food is to be delicious, if a food has no taste just by appearance, I don't think there is any need for it to exist. As a student majoring in West Point at Chongqing New Oriental, I feel that I can do both.

It's all important, but I think it's more important to be delicious, no matter how good it looks, I won't buy it again next time if it's unpalatable. But like stinky tofu, it doesn't look good, but many people still buy it.

Of course, it's all important. Relatively speaking, it is more important to look good. Because if it's too ugly, you won't have the first chance to make a deal. And whether it looks good or not, it can at least have a chance to make a deal.

If you give it away, it is more important to look good, and the most important thing is to eat it yourself.

It is definitely important to eat good-looking, because cake cannot be used as a staple food, cannot be used as a nutritional product, so only if it looks good, children will be happier.

It has to be both good-looking and delicious, otherwise it won't look good, and I'm not even in the mood to buy it. ‍‍

Cake is a kind of high-calorie food, mainly used for celebrations, the appearance is good-looking, pleasing to the eye can make people have a better appetite, so it is more important for the cake to look good.

Whether it looks good determines whether it will be eaten, and whether it is delicious determines whether it will continue (or eat it a second time). My attitude towards cakes. ‍‍

I think the cake I buy outside must look good, because, if you want to take pictures, you have to send it to Moments to show off. But I make it myself, and it's delicious.

The cake made by yourself is beautiful and delicious.

Color, flavor, and flavor are all important.

Creamy chestnut cake.

It is a sweet cake that combines the unique sweetness of chestnuts. A cream cake made with chestnut puree is coated with whipped cream with vanilla sugar in the middle, giving it a smooth and soft texture. Sprinkle cocoa powder on top of the baked cake and garnish it with chestnuts in sugar water, and the creamy chestnut cake is complete.

Material. Noodles: 4 eggs, 100g sugar, 500g of minced chestnuts (canned or boiled chestnuts with a little sugar).

Cream: 200g whipped cream, 50g sugar (vanilla added). Decorations:

Less allow cocoa powder, chestnuts in syrup, roasted molds (diameter 24 cm).

1.Whisk the eggs and sugar to make them creamy, then add the cherry puree little by little.

2.Spread butter or fish oil on baking molds.

3.Place the mixture stirred in step 1 into a baking mold and bake at 200 °C for 45 minutes.

4.Remove from the oven and after cooling, cut everything horizontally so that it becomes two pieces.

5.Mix the whipped cream and sugar and lather with a frother.

6.Spread the mixture from step 5 on the cut two-thirds of the cake, make a cream layer, put the cake on top, and spread the remaining cream on the surface of the cake.

7.Finally, sprinkle the cocoa powder on top and garnish with chestnuts in sugar water.

Sponge petit four.

Ingredients. 2 eggs, 50 grams of low flour, 25 grams of unflavored vegetable oil, 45 grams of powdered sugar.

Method. 1. Beat the eggs in a large bowl with no oil and no oil, and pour in the powdered sugar.

2. Start to whip, there will be more bubbles at the beginning, and then it will become more and more delicate. Hit to the full hair, at this time the state is more delicate, there are no big bubbles at all, lift the egg head egg batter will be hung not easy to drip, and can pull out a small 3 corners.

3. Start to whip, there will be more bubbles at first, and then it will become more and more delicate. Hit to the full hair, at this time the state is more delicate, there are no big bubbles at all, lift the egg head egg batter will be hung not easy to drip, and can pull out a small 3 corners.

4. Sieve in 2 times with low powder, use a rubber spatula to stir-fry vegetables up and down evenly, do not make circles, so as not to defoam.

5. Turn the partner until all is even, take a little egg paste and put it in the oil, and turn it up and down evenly.

6. After accompaniment, go back to the egg batter and turn it up and down evenly.

7. Arrange the molds on the baking sheet, pour in the cake batter respectively, put it in the preheated oven, and bake it at 180° for about 20 minutes.

Yogurt cake. Ingredients.

96g yogurt, 25g cake flour, 7g corn starch, 2 eggs, 25g caster sugar, 20g corn oil.

Method. 1. Put the yogurt and oil in a bowl and mix well with a manual whisk.

2. Add the egg yolk and mix well, mix the two powders through a sieve and mix into a batter.

3. Add caster sugar to the egg white in two parts, and beat it with an electric whisk until it is dry and foamy. Add one-third of the whipped meringue to the egg yolk batter and mix well from the bottom up with a spatula.

4. Mix into a delicate cake batter and pour back into the remaining meringue.

5. Mix evenly with the same technique, do not mix in circles, so as not to defoam.

6. Pour it into a square solid bottom mold, and lay oil paper in the mold.

7. Put the mold into a baking tray filled with hot water, put it in the bottom layer of the Dongling K40C oven that has been preheated at 120 degrees and 140 degrees at 140 degrees, and bake for about 60 minutes.

The general method is very delicious, and the types of cakes that are often eaten are chiffon cake, ancient cake, and angel cake.

1 slice of 8-inch chiffon cake, 3 slices of gelatin, 400g of pumpkin puree, 250g of whipping cream, 30g of sugar and 1 packet of orange-flavored QQ sugar.

1 Peel the pumpkin and steam it over water;

2 Put it in a food processor and mix until pureed;

3 Add sugar to the whipping cream, beat until 7 rounds, then mix well with the pumpkin puree;

4 After the gelly slices are soaked in boiled water until soft, then melt them through the water and pour them into the pumpkin cream paste;

5 Stir well to form pumpkin mousse paste;

6 Put the cake slices into the mold and pour the batter in;

7 Refrigerate until solidified;

8. Take out and pour in the heated and melted QQ sugar solution, and then put it in the refrigerator until it solidifies;

9 Remove the cut piece and serve.

Pumpkin chiffon cake] (6 inches), aEgg white, 3 egg whites, 5g corn starch, a few drops of white vinegar, 50g of sugar, bEgg yolk paste, 3 egg yolks, 40g pumpkin puree, 30g milk, 40g corn oil, 50g low flour, a little salt, pumpkin yogurt mousse cake] (8 inches), a

Pumpkin yogurt paste, pumpkin puree 250g, yogurt 100g (I use homemade yogurt), sugar 40g, milk 60g, gelatin powder 20g, bCream paste, 350g of whipped cream, 50g of sugar

Method. Pumpkin chiffon cake (6 inches).

In a waterless and oil-free container, place in (a.).) in all materials.

Pumpkin yogurt mousse cake (5 photos).

Use a whisk at high speed to beat until hard to soak and form a protein paste.

In a waterless and oil-free container, put it in (b.).In addition to the low powder, the whisk stirs well at low speed.

Sift in the low flour and mix well into egg yolk paste.

Take 1 3 egg white paste and add it to the egg yolk paste, stir evenly, then pour the mixed egg yolk paste into the egg white paste, and mix evenly.

Preheat the oven at 150°C, pour the mixed batter into the mold and shake out the bubbles, put it in the oven, 150°C, water bath for 25-30 minutes, dry bake for about 10 minutes. After the furnace shocks the mold, the upside down buckle can be cooled.

Pumpkin yogurt mousse cake (8 inches).

Cut off the skin of the pumpkin chiffon cake and cut it into three slices (take two slices).

Will (b..)Mix the medium materials, sit on ice water at high speed and beat until wet soaking, which is a cream paste; Replace (a..)Put Zhongnan Yuwu melon puree, yogurt and sugar into a container, mix well at low speed, and make pumpkin yogurt paste.

Replace (a..)After mixing the fish gelatin powder and milk evenly, heat and stir in hot water until there is no granularity, add pumpkin yogurt paste and stir well, mix the cream paste and pumpkin yogurt paste evenly to form pumpkin yogurt mousse filling.

Place a slice of pumpkin chiffon cake in the middle of an 8-inch round mold, pour in half of the pumpkin yogurt mousse filling, and then add the second slice of pumpkin chiffon cake.

Pour the remaining mousse filling into the mold, then take a tablespoon of whipping cream outside the square, put it into a piping bag, draw vertical or concentric circles on the surface of the cake, and then use a toothpick to draw out the marbling, and put it in the refrigerator overnight.

5 eggs, 90 grams of cake flour, 80 grams of caster sugar (50 grams for whipping egg whites, 30 grams added to egg yolks), 50ml of pure milk, 50ml of salad oil

Meringue: Put 5 egg whites in a slightly larger egg tray and beat with an electric whisk until coarse foam.

Add 1 3 caster sugar (a total of 50 grams of granulated sugar) to the egg white, beat at medium and high speed until the foam is fine, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state.

Finally, add the rest of the sugar and continue to beat until the dried dates are hungry and foamy, that is, when the whisk is lifted, the egg whites can pull out a short and upright sharp corner.

Egg yolk paste: Put 5 egg yolks and 30g caster sugar in a separate egg beating tray and beat well with a manual whisk until the yolk is lighter.

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

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

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.

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.

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.

Preheat the oven for 10 minutes, put the cake in the middle of the preheated oven, top and bottom heat, 170 degrees, 40 minutes.

As soon as the cake is baked, take it out with insulating gloves, put it on the table and snort it a few times, then put it upside down on the grill, and wait for the cake to cool down completely before it can be molded (you can remove it with the help of props).

It depends on personal preference.

strawberries, chop the remaining strawberries and set aside;

2. Pour the whipping cream into a large bowl (preferably a stainless steel or enamel bowl that is not easy to break), add an appropriate amount of sugar, and stir slightly with a whisk until the whipping cream is gruel-shaped; Add the crushed strawberries and continue to stir until the whipped cream can slowly fall when the whisk is lifted;

3. Put the gelatin in a small bowl, add 80 hot water and stir well, wait for a little cooling, pour in the light cream and stir well, that is, the mousse filling;

4. Pour the stirred mousse filling into the prepared large bowl, cover the cake blank on top of the mousse filling, and press lightly on the surface with your hands to make the mousse filling fit the cake blank;

5. Put it in the refrigerator for more than 2 hours, take it out, turn the bowl upside down to make the cake come out, and tear off the plastic wrap on the surface.

Comments: Fresh strawberries with milky filling, the taste is natural and unusual, home-made mousse cakes can be adjusted according to their preferences can also be less sugar and low fat, even girls who want to ** can eat boldly and boldly.

Make cakes with the emotion of love, without negative information.

The color is light yellow, spongy, elastic, no impurities, sweet and soft, moist and delicious, and the pastry has an egg-flavored flavor.

Shape: complete shape, consistent size, no spillage.

Color: pale yellow.

Tissue: spongy, elastic, free of impurities.

First of all, there must be a whisk, put the eggs and sugar and cake instant oil into the whisk, when whipping, first use slow speed to stir the eggs and sugar, about 2-3 minutes later, switch to fast whipping, when whipping, you will see that the egg and cake instant oil begin to foam, the eggs in the container begin to expand, when you use your fingers to pick up the egg bubbles plasticity, it is almost good (plasticity is to pick on the fingers without falling on the surface of the smooth, into a stool several pointed shape). At this time, you don't need to whip, add flour and water in turn and stir slowly with a hand whisk (don't stir too hard). Finally, add the salad oil and stir well (be sure to stir well, otherwise the oil will sink to the bottom of the baking tray when baking).

Pour into a paper cup and touch flat. The temperature is: 180 on the top and 180 on the bottom (if you want the color to be dark, you can turn up the heat) Identification of maturity:

Bake for 8-10 minutes and take it out, gently press the surface of the cake with the palm of your hand if there is a "squeak, squeak" sound, or prick it with a toothpick, and touch the toothpick with your hand to see if it is dry or wet, just dry. Rough royal.

Low flour (96g), salad oil (60ml), orange water (40ml), baking powder (5g), cornstarch (8g), eggs (5pcs).

Sugar (egg yolk paste) (20g), sugar (egg white) (70g), animal whipping cream (200g).

Steps] Prepare the materials. Put the salad oil, orange water, and sugar together.

Stir them until the sugar is melted.

Stir the low flour, baking powder, and cornstarch well and sift them into the orange water.

Mix well, add the egg yolks in batches and stir well.

Set aside the batter.

Put a few drops of white vinegar on the egg whites.

Stir until fish-eyed, add sugar and beat three times. Beat until neutral foam. Stir the egg white foam into the egg yolk paste and mix well.

Fill each paper cup for 8 minutes full. Put in the oven at 160 degrees, 30--35 minutes. Remove and cool.

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Beat the whipping cream until it becomes more textured and place it in a piping bag. Squeeze on the cake.

1.Beat the butter with sugar and add the beaten eggs in portions.

2.Soak the coffee powder in a little boiling water, add coconut milk and mix well, let it cool and mix well with the egg mixture.

3.Mix the baking powder with low powder, sift it, add it to 2, and stir until there is no dry powder.

4.Fill paper cups for 8 minutes, put in a preheated 180 degree oven, top layer and bake for 18-20 minutes.

5.Purple potatoes are steamed, pressed into a puree, coconut milk is added in batches, not too much, it becomes soft and easy to squeeze, put it into a piping bag, and squeeze the pattern on the baked cake.