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As summer approaches, the frequency of making cakes by hand becomes less and less. Not only because of the hot weather, poor appetite, and don’t want to eat cakes that are too greasy, but more importantly, if the cakes are not eaten as soon as possible, , it will quickly become moldy and deteriorate. Today we will discuss how to prevent cakes from getting moldy and deteriorating in summer. I hope you can make some cool and delicious cakes in the hot summer so that the hot summer will no longer be long. Mildew on cakes is a relatively complicated process. I am not a medical student, and I am not interested in all kinds of fungi. I checked online and was shocked. There is quite a lot of information. To put it simply, cake mildew mainly refers to the spoilage of cakes caused by the invasion of potato bacilli. Since cakes infected by Potato Bacillus will appear stringy and sticky, when we break open the moldy cake, we will find traces of flocculent material inside. Don’t underestimate the power of moldy cakes. Eating such spoiled cakes may lead to food poisoning and acute gastroenteritis symptoms such as fever, vomiting, and diarrhea. In severe cases, it may be life-threatening. Therefore, moldy cakes must be disposed of in time. Throw it away and never risk eating it. So which types of cakes are prone to mildew? 1. Which cakes are prone to mildew and spoilage? According to my experience (I often encountered moldy cakes and threw them away, and my mother often scolded me for being a prodigal), the following types of cakes are most susceptible to mildew: 1. High moisture content cake. In order to pursue a smooth taste, chiffon cakes and sponge cakes need to add a certain amount of liquid materials during the production process, so the water content is relatively high. This kind of cake has a high water content, and the inside of the cake is relatively moist. It is most suitable for bacterial reproduction in the high temperatures of summer, so it is also the most susceptible to mildew. I like to make a waterless crispy cake in summer. This kind of cake does not add any liquid ingredients except whole egg liquid, so the water content is very low. There is absolutely no problem in storing it at room temperature for about a week. 2. Cake with less oil content. Oil can effectively inhibit the growth and reproduction of bacteria and extend the shelf life of cakes. Some cakes use less grease, so they are more susceptible to mold. For example, angel cake, because it pursues a fresh and elegant taste and adds less oil, it is easier to mold. Chinese pastries generally add a lot of fat, so this is why Chinese pastries have a longer shelf life than Western pastries. 3. Cake with less sugar content. Sugar can also inhibit the growth and reproduction of bacteria in the cake and prevent the cake from becoming moldy. The reason why mooncakes can be placed at room temperature for more than a month without going moldy is because they add a lot of fat and invert syrup, which are high-sugar and high-oil foods, so they have a long shelf life. 2. How to reduce cake mildew and extend cake storage time 1. Start with the formula (1) Add an appropriate amount of salt to the formula. Salt can not only improve the greasy taste of cakes, but also inhibit bacterial growth and extend the shelf life of cakes. You can add an appropriate amount of salt when making chiffon cake, which has obvious effects whether it improves the taste or extends the storage time. (2) Appropriately reduce the moisture content in the cake. There are many ways to reduce the moisture in the cake. The following two are commonly used: First, extend the baking time. This is the simplest and most direct method. Properly extending the baking time can allow more moisture inside the cake to evaporate. Try to It does not provide a moist environment for bacteria to breed, thereby extending the shelf life of the cake. The second is to reduce or replace the amount of liquid ingredients in the formula, such as replacing perishable milk with water and water with egg liquid. These can reduce the moisture in the cake and prevent the cake from going moldy too quickly. (3) Appropriately increase or replace the fat in the cake. Fat can inhibit bacterial growth, so the shelf life of cakes can be extended by appropriately increasing or replacing the fat in cakes. For example: replacing the vegetable oil in the recipe with melted butter can significantly extend the storage time of the cake. 2. Start with the production process (1) Clean the tools during production. This can effectively prevent the cake from being contaminated with excessive bacteria and reduce the risk of mold. (2) The cake must be cooked and baked through. Undercooked cakes are prone to mold, because baking at high temperatures for a long time can effectively kill the bacteria inside the cake, thereby extending the storage time of the cake. (3) Let the cake cool and dry thoroughly. Freshly baked cakes should be allowed to cool and air dry before being bagged and stored. If cakes are not air-dried and bagged too early, the water vapor emitted from the inside of the cake will accumulate on the inner wall of the plastic bag, causing the surface of the cake to absorb water and become moist, providing a breeding ground for bacteria. Suitable environment. 3. Start with the preservation process (1) Use clean food-specific bags to seal. Cakes should be packaged and stored in clean food-specific bags to avoid contamination with bacteria and the risk of mildew. (2) Store in a clean environment. Cake should be stored separately from other foods as much as possible and in a clean environment. This can effectively avoid bacterial invasion and extend the shelf life. (3) Frozen storage. Cake that cannot be eaten in a short period of time can be placed in the freezer of the refrigerator for long-term storage. When eating, it can be thawed and heated in a microwave oven to basically restore the original taste. If you are worried that the surface of the cake will lose too much moisture and become dry during the microwave heating process, you can wrap the cake with clean, moist cotton cloth and then heat it in the microwave.