Is the homemade cake thin paste or dough before it is made? What is the specific production method?

Homemade cakes are thin and soft before they are made. Egg whites should be separated from egg yolks, and egg whites should not be mixed with egg yolks. The filter cup must be clean and free of oil and water. Divide the protein into three parts in one direction and beat until it bubbles. Add a portion of sugar and continue stirring until the protein thickens and wrinkles. Add the second sugar and continue stirring until the ends are bent and the top is wet. After wet foaming, continue stirring until the lines are more obvious, smooth and white, and the hook tail is firm. At this time, it is dry foaming, and it is made according to your needs. The cake paste is so thin that the protein is scattered. This has a lot to do with how you stir the egg whites and batter.

If the egg white is stirred in place and the batter is still thin, it is necessary to consider how the egg white and batter are stirred. Mix eggs with sugar and stir at high speed. If the weather is cold, remember to send the eggs up with hot water, otherwise the effect will not be so good! After the eggs are stirred, sift the flour into the batter. The sieved low-gluten flour makes the particles more uniform and prevents the flour from caking, which leads to the bad taste of the finished product. Stir the batter and flour gently and quickly, otherwise the eggs will foam and the cake will not soften. Then add salad oil and mix well in the same way.

Put the batter into a decorative bag and squeeze it into a paper cup. Fill the cup with 80%. Preheat the oven to 180℃ and bake for 15 minutes. You don't want it to be too full, because it will rise with baking and then run out. Make pumpkin cream. Steam the pumpkin, then pour out the excess water and mash it with a blender (if there is no blender, mash it by hand). After turning into mud, filter. Again, for consistency. Stir the butter and pumpkin puree evenly. Melt the butter a little before whipping it. Stir the pumpkin puree and butter, and then stir the whipped cream until smooth. Put it in a decorative bag and refrigerate.

Bian Xiao made a detailed interpretation of this issue, hoping to help everyone. You can leave me a message in the comments section if you have any questions. You can comment with me more. If there is anything wrong, you can also interact with me more. If you like the author, you can also follow me. Your praise is the greatest help to me. Thank you.