The cake is too dry and tastes rough. What should I add: make noodles more westernized.

The cake is too dry, rough and delicate, which is not a problem.

1, too dry: baking temperature is too high, time is too long, temperature is generally 180, fire 160, about 40 minutes.

2. Roughness: insufficient whipping is caused by the power of baking powder. The purpose of beating is to use the foaming properties of eggs (eggs are natural foaming agents) to beat and foam, while the purpose of adding sugar is to form a protective layer around the tiny foam of eggs, which is why sugar is added to cakes, so that strong small bubbles can be formed and will not be destroyed after mixing with flour. The degree of egg beating should be like this: the index finger and the middle finger are close together, and the beaten egg white cream or whole egg milk is stuck. It will have a soft peak like a dead end, but it will tremble. If there is no soft peak, it means that it is not enough. If there is a dead end, it means that you have been beaten.

3. Poor flour quality will cause rough surface, but the above two steps can basically solve the problem of delicate surface.