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Introduction:
Cake is an ancient Western pastry, usually made in an oven. Cake uses eggs, sugar, and wheat flour as the main raw materials. Using milk, juice, milk powder, powder, salad oil, water, shortening, and baking powder as auxiliary materials. After mixing, modulating and baking, it becomes a sponge-like snack.
Characteristics:
Cake is a kind of pasta, usually sweet. A typical cake is made by baking. The ingredients of cakes mainly include flour, sweetener is usually sucrose, and binder is usually eggs. Vegetarians can use gluten and starch instead. Shortening is usually butter or margarine. Low-fat cakes will use concentrated fruit juice. Instead, liquid milk, water or juice, flavors and leavening agents such as yeast or baking powder.
Taste Category:
Batter Cake: The amount of fat in the formula is as high as about 60% of the flour, which is used to lubricate the batter, create a soft texture, and help the batter fuse during the mixing process. Plenty of air to create leavening. Generally, cream cakes and pudding cakes fall into this category. Foam cake: The formula is characterized by the main raw material being eggs and not containing any solid fat. The strong and denatured proteins in the egg liquid are used to make the cake rise during the batter mixing and baking process. Chiffon cake: It is made by mixing two batters, batter and foam, to change the structure of the foam cake.
Type:
Italian dessert---Tiramisu,
Austrian dessert------Sand cake,
Austrian dessert------Stollen cake,
Japanese dessert------Castella cake,
French famous product-Saha cake,
New Year's Eve snack - wood cake,
The famous pie in the newspaper - Boston pie,
The birth of the Middle Ages - soufflé,
The fluffy texture - chiffon cake,
The evergreen product - Swiss roll.