Introduction:
Cake is an ancient western pastry, usually made in an oven. Cake is made of eggs, sugar and wheat flour as the main raw materials. Milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening and baking powder are auxiliary materials. After stirring, concocting and baking, sponge-like snacks are made.
Features:
Cake is a kind of pasta, usually sweet. A typical cake is baked. Cake materials mainly include flour, sweetener is usually sucrose, binder is usually eggs, vegetarians can use gluten and starch instead, shortening is usually butter or margarine, and cakes with low fat content will be replaced by concentrated juice, liquid milk, water or juice, essence and leavening agents such as yeast or baking powder.
Taste classification:
Pasta cake: the oil content in the formula is as high as 60% of flour, which is used to lubricate the batter, make it soft, and help the batter to mix a lot of air during stirring, resulting in a puffing effect. Generally, cream cakes and pudding cakes belong to this category. Milk Foam Cake: The formula features that the main raw material is eggs, without any solid fat. Protein, which is tough and denatured in egg liquid, is used to make cakes fluffy in the process of batter mixing and baking. Bubble cake: it is made by mixing batter and foam to change the structure of foam cake.
Type:
Italian dessert-Tiramisu,
Austrian dessert-sand cake,
Austrian dessert-stolen cake,
Japanese dessert-Castela cake,
Saha cake, a famous French product,
New year's snack-wooden cake,
Boston School, a famous school in the newspaper,
The birth of the Middle Ages-Shu Fuli,
The fluffy taste-Qifeng cake,
Evergreen products-Swiss roll.