Tips for tasting cakes

The raw material of cake mainly includes flour, sweetener (usually sucrose), adhesive (usually eggs, which can be replaced by gluten and starch for vegetarians), cake emulsifier, shortening (usually butter or margarine, and cakes with low fat content will be replaced by concentrated juice), gel powder, liquid (milk, water or juice), essence and starter (such as yeast or baking powder).

The cake has witnessed almost all the happy times in people's lives. Birthdays, festivals, celebrations and weddings are all icing on the cake. Everyday people also like to eat cake or drink tea for breakfast.

There are two kinds of cakes: Chinese and western. It is mainly a sponge-like body formed after eggs and sugar are whipped (full of bubbles) and mixed with flour to make paste, poured into a mold and baked or steamed. There are many kinds of cakes, both Chinese cakes and western cakes have different types and characteristics.

Nutritional analysis cake is mainly composed of flour, eggs and cream. It contains carbohydrates, protein, fat, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium and selenium. It is very convenient to eat and is one of the most commonly eaten cakes. The relevant population can be eaten by the general population, and diabetics are fasting.

Note 1. Fresh milk cake must be eaten on the same day, and the taste will not be so good the next day; 2. Fresh milk cake is light in taste, low in fat and high in nutrition, and gradually becomes the new favorite of West Point market, but it has a short shelf life and is not easy to preserve. 3. If diabetics must eat, they must choose cakes with sugar substitutes and eat them in small quantities. Eight ways of playing-egg separation, mixing egg white with sugar, and mixing with the batter of another egg yolk and other liquid and powder.

Sponge bomb-that is, whole egg bomb, egg white, egg yolk and sugar are stirred together until they are thick and milky white, and the milk foam is stirred for about 2 seconds and then dripped, and then other liquid materials are added and mixed with powder. French sponge method-egg separation method, egg white is beaten with 1/2 sugar, egg yolk is beaten with 1/2 sugar until milky white, and then other powders and liquid materials are added and mixed.

Angel Cake Method-Beat the egg white with tower powder until it bubbles, then add 1/2 sugar several times and stir until it bubbles wet (dry it thoroughly and then stir it). Sieve the flour with 1/2 sugar, then add it and stir until it is absorbed. Sugar-oil mixing method-beat the oil until soft, then add sugar or powdered sugar and stir until soft and fluffy, then add eggs and stir evenly, and finally add powdered materials and stir.

For example: biscuits and heavy cream cakes. Flour-oil mixing method-first soften the oil, beat it with flour until fluffy, then beat it with sugar, and stir it with eggs until smooth, which is suitable for the formula with oil content above 60%.

For example: fruitcake. Wet foaming-after the egg white or whipped cream is foamed, add sugar and stir until it is textured, white and smooth, elastic and upright, but the tail end is slightly bent.

Dry foaming-add sugar to egg whites or whipped cream and stir until the lines are obvious, white and smooth, and the ends are hooked and flat and elastic. Cake baking 1. Baking temperature is also the key to making cakes.

The oven must be preheated before baking. In addition, the thickness of the cake blank will also require the baking temperature and time.

If the cake blank is thick and large, the baking temperature should be reduced and the time should be extended accordingly; If the cake blank is thin and small, the baking temperature should be increased correspondingly and the baking time should be shortened relatively. Generally speaking, the ignition temperature of thick billet is 180℃ and 150℃. The furnace temperature of thin slab should be ignition 200℃, ignition 170℃ and baking for 35~45 minutes.

2. Whether the cake is mature or not can be tested by gently pressing the surface with your fingers. If there are fingerprints on the surface or you feel soft floating inside, it is immature; If it feels elastic, it is ripe. Take the cake out of the baking tray immediately after baking, otherwise it will shrink.

[Edit this paragraph] There are many kinds of cakes, which can be summarized into three categories: 1. Milk foam, also known as clear cake, is divided into protein and sponge: 1, protein-angel cake, and the main raw materials are protein, sugar and flour. Features: white, slightly rough in taste, not very good in taste, but beautiful in appearance, with purulent egg smell.

2, whole eggs-sponge cake, the main raw materials are whole eggs, sugar, flour, cake oil and liquid oil. Features: fragrant taste, soft structure, elasticity and light grease.

Second, Qifeng In the early 1990s, with Taiwan-funded baking enterprises entering the mainland market, Qifeng cakes made by them gradually became popular. In fact, the history of Qifeng cake is not short, at least thirty or forty years. The so-called Qifeng is translated from English Chiffon. The word was originally French, which means that the mixed stuffing is as soft as the delivered protein. Qifeng's hair is to separate the egg yolk from the protein, first stir the protein part very fluffy and soft, and then mix the egg yolk batter, so this cake is called Qifeng cake.

Its batter is thin, soft and fluffy, and its product features: egg fragrance, oily fragrance, endless aftertaste, soft and elastic structure, delicate and tight organization. Third, the batter-heavy oil cake is to mix the solid oil in the formula with air, and the batter is heated and expanded into a cake in the oven. The main raw materials are eggs, sugar, flour and butter.

Its batter is thick and fluffy, and its product features: rich oil flavor, deep aftertaste, compact structure and certain elasticity. It is also called cream cake because the oil content reaches 100%.

[Edit this paragraph] Cake type Birthday Cake Blueberry Cheesecake Angelfood Cake Apple Cake Babka (a coffee cake with orange peel, rum, almonds and raisins) Ring Cake (Baumkuchen) Butter Cake (Butterfly Cake) Carrot Cake (Cheesecake) Chocolate Cake (Chocolate Cake) Christmas Cake (Christmas Cake) Xue Fang. Cake (Chiffon Cake) Cupcake (Devil's Food Cake) Raisin Cake (eccles Cake) Porn Cake (Fairy Cake) Fruit Cake (Fruit Cake) German Chocolate Cake (Génoi) Se Cake (Ginger Cake) Sticky Butter Cake (Sticky Butter Cake) Hot Milk Cake (Hot Milk Cake) Ice Cream Cake (Jaffa Cake) Madeira Cake (Paper Cake).

2. How to do baking tips?

Practice of baking common sense

Dairy products:

1. butter: separated from milk, also called butter. There are unsalted butter and unsalted butter, and unsalted butter is often used in desserts.

2. whipped cream: low fat, also called thin cream, animal cream, margarine is also called vegetable cream.

3. Sour cream: Fresh cream is sour after fermentation and is rarely used.

4. Cream cheese: also called cheese, slightly sour, used for cheese cake.

5. Mascapone cheese: Italian cheese, high in fat, used in Tiramisu, with short shelf life and easy deterioration. You can also use cheese instead.

6. Make fruit yogurt and cheese.

Wine: 1. The most commonly used is rum ~ sugarcane juice with molasses to increase sweetness. Soak vanilla extract.

2. Coffee essence: espresso, Bailey liqueur.

3. Vanilla pods are used to soak essence or make vanilla sugar.

Nuts: almond, pistachio, walnut, hazelnut, etc.

Dried fruits: raisins, dried apricots, dried cranberries and figs.

Chocolate: milk chocolate, white chocolate and dark chocolate.

Other auxiliary materials: gelatin (generally not used at the low end) is generally made of clear film (boiled from pigskin) and soaked in six times of water (ice water).

Yeast: used for bread and pizza crust.

Baking tool

1. Eggbeater

2. silicone spoon, also called rubber scraper

3. Flour sieve

brush/clean one's teeth

5. Rolling pin (used when making biscuit pizza)

6. marijuana. Large, medium and small

7. Disposable oiled paper

8. Oilcloth, reused

9. Weigh. Accurate to the gram

10. Measuring spoon, optional.

1 1. Manual egg beater

12 flower extrusion bag, used to decorate flowers and biscuits.

13. Flower nozzle, used for modeling

14. spatula. Used for plastering

15. Turntable for decoration.

16. Mould 6.8. 10 biscuits, etc.

17, thermometer, thermal resistance

Understand baking materials, tools and measurements.

Flour is divided into high, medium and low gluten flour according to protein content.

Cookies, low-flour cakes, cake flour bread.

Black powder, coarse powder, rich in fiber, suitable for making bread.

Almond powder, suitable for almond cake.

Corn starch, mixed with low flour to make cookies and desserts, tastes more crisp and fragrant.

Baking powder, used with flour, can be fluffy.

Soda powder is fluffy like baking powder.

Cocoa powder, cocoa bean powder, seasoning, cake, dessert

Matcha powder, ground tea leaves, used for seasoning, cakes and desserts.

Cinnamon powder for bread seasoning.

Protein sends.

After a long time, protein has no toughness, it is not easy to have instant noodles, and its stability is poor.

When mixed with egg yolk, it will not be whipped, and egg yolk will organize foam.

There is water and oil in the basin, which won't work.

Sugar, too much, too early, not soft

Cream is easy to beat in summer, and ice water is placed in the basin.

Nine points, plastering, ten points, decoration, silk eight points, rainbow silk five points.

Heat the whole egg in warm water until it turns white.

Butter delivered, status: feathery, white.

Butter, refrigerated at 3-5 degrees, can also be frozen, frozen into small pieces, refrigerated in advance when used, softened at room temperature, and hard to make pies. Paste ~ make cookies. Melted is suitable for making a piece of dessert, heating it in water or heating it in the oven.

Egg and shell: protein: yellow ratio: 1.6.3. Generally protein 35, yolk 10. Eggs are suitable for refrigeration. Wash with warm water before use.

3. What is the common sense of baking cake demoulding?

Cake demoulding method and skill

Anti-sticking treatment of mold is the basic work needed to do a lot of West Point. Let me give you a detailed introduction:

Whether making cakes, pies, toast or other western-style cakes, we all need baking molds to some extent. There are metal molds, silicone molds and paper molds (such as muffin paper cups). Metal dies are divided into anti-sticking dies and non-sticking dies, which need to be discussed separately.

Paper molds are generally disposable. After baking, just tear it and eat it. No special treatment is needed.

Silicone molds generally have anti-sticking characteristics. When baking West Point with a mold with anti-sticking function, it is generally unnecessary to take special anti-sticking measures, and the West Point will be easily separated from the mold after baking. But sometimes, when we use some fancy molds, we hope that our baked cakes and other works can keep very good patterns, or we will coat the molds with a thin layer of butter to make the molds more anti-sticky. This is why when we make Madeleine cake, we suggest coating a thin layer of butter on the silicone Madeleine mold.

Specific steps of cake demoulding

If the mold itself does not have anti-sticking function, it needs to be treated before baking the west point. Generally speaking, the following steps can be followed:

1. After the butter is heated and melted into a liquid state, dip the butter with a brush and brush it on the inner wall of the mold (or directly apply the softened butter on the inner wall of the mold by hand).

2. Sprinkle some dry flour in the buttered mold.

3. Shake the mold gently to make the flour stick to the inner wall of the mold evenly.

4. Dump the excess flour, and the mold will be easy to handle.

Matters needing attention in cake demoulding

When carrying out anti-sticking treatment, there are several problems to be noted:

1. If butter is replaced by vegetable oil, it also has anti-sticking function, but the anti-sticking function is not as good as butter. Flour can also be dispensed with, such as baking a buttered cake, which will not stick to the mold itself, so it is enough to spread a layer of butter on the mold to prevent sticking. Generally speaking, the anti-sticking effect of these anti-sticking methods is arranged as follows: butter+flour > only butter > only vegetable oil.

2. The anti-sticking measures for large and small molds are the same. The picture below shows a small pudding mold made of butter and a big round cake mold made of butter and flour.

3. For some types of cakes, anti-sticking measures cannot be taken, such as Qifeng cake. In the baking process, the cake needs to rely on the adhesion of the mold to fully expand. Generally, the varieties that cannot take anti-sticking measures will be indicated in the formula.

4. Bake those desserts with smooth appearance (such as puddings). The mold only needs to be coated with butter, without flour, otherwise it will affect the appearance of dessert.

5. In the process of making, more butter will ooze from the thousand-layer cake. After baking, the mold will not stick, and no anti-sticking measures need to be taken.

Finally, talk about demoulding.

As long as the anti-sticking effect is good, you can easily take out the mold after baking the west point.

Statistics of different cake demoulding methods

Different cakes have different demoulding time and methods! Cream sponge cake and Bisji cake must be demoulded immediately after baking to avoid steam softening the cake and causing it to collapse. Sponge cakes, such as Qifeng Cake, Sponge Cake and Angel Cake, are generally baked with non-greased movable bottom chimney molds (sticky molds). After baking, they cannot be demoulded immediately. The mold should be turned upside down and allowed to cool to prevent the cake from collapsing.

Do you know all the tips you need to master in cake baking?

I. Preparation before cake baking 1. Prepare the corresponding materials and tools for cake baking, so as to avoid being in a hurry because of looking for tools and materials everywhere in the process of making cakes.

2. Know clearly the recipe of the food that needs to be made, and know clearly what to do in each step. 3. Be familiar with and understand the functions, switch buttons and operation methods of the oven, because temperature control is an important part of baking cakes.

Hygiene must be done well, and food hygiene has always been the top priority of food. Second, the baking process 1. Temperature is always the most important part in the baking process, and mastering the temperature required for each step is half the battle.

2. The control of time is also critical, and this temperature is complementary. So much for some suggestions on baking cakes. If you love cake and baking, and want to learn cake baking and make more and more delicious cakes, you can visit us.

5. What common sense should a baker know?

The main points of roasting fine coffee are summarized as follows: (1) First of all, we must master the basic roasting technology of commercial coffee introduced in the Complete Book of Coffee Tasting.

(2) The basic classification of fine coffee is similar to that of commercial coffee. But "feature" is added to the coordinate axis, so it is necessary to understand this concept in advance.

(3) There are too many coffee beans to be simply classified and need to be treated individually. It is best to find out the characteristics of each coffee bean first and find the right time to stop baking as soon as possible.

(4) There is little difference between water content and density. (5) Make use of the roasting degree of coffee beans, give full play to their personality, and get a simple taste.

(6) The softer the beans, the greater the change of their characteristics. It is difficult to grasp the timing of stopping baking beans A and B. ..

(7) Fine coffee can omit the hand selection step, but at the same time, it also tests the technology and knowledge of the baker.

6. baking tips how to use the cake decoration bag and mouth correctly

Today, Wang will explain to you how to use the piping bag and the piping mouth correctly. Many friends who are making cakes for the first time are very uncertain about the piping bag and the piping mouth. First, when the piping mouth is placed in the piping bag, the piping bag is cut too large, which causes the contents in the piping bag to flow out from the side. Secondly, it is troublesome to put things in the paper bag, which will be everywhere and paste.

There are several steps when we use the disposable paper bag, and everyone notices that it is foolproof. 1. In order to ensure that the piping bag is not damaged or cut off, we cut a tip first, and then put the piping mouth in the piping bag; 2. Then push the piping mouth forward, find a good distance, cut off a piping bag, and forcibly squeeze the piping mouth out of the top of the piping bag and get stuck. 3. Then turn down the decorative bag and fill it with stuffing; 4. Turn the upside-down decorative bag over and squeeze out the air. The same is true for decorative bags of any material. I think everyone has mastered these steps, and I believe everyone will succeed. 1. First cut the decorative bag into small openings, which must not be too big to fit your decorative opening. 2. Put the decorative opening in the bag. 3. Twist the decorative bag vigorously. 4.