Why are some cakes so sweet?

Why some cakes are so sweet. My answer is: As long as the cake you buy is made of a lot of sugar, it will be very sweet. Only by making your own cake will it not be so sweet. Cake is a broad concept. There are many kinds of cakes, such as sponge cake and Qifeng cake. Muffin cake and brownie cake belong to heavy oil cake. Birthday cake, mousse cake belongs to cream cake. Light cheesecake and heavy cheesecake belong to cheesecake. Tiramisu cake and Aubrey cake belong to the category of flavor cakes. These cakes are all cakes. If the cake is bought in a bakery or supermarket, no matter what kind of cake is on it, it is very sweet. Because there is a lot of sugar in the cake formula, it tastes sweet and greasy. Sugar is an indispensable food ingredient in cakes. Why do you put a lot of sugar in the cake you bought outside? This should start with the role of sugar in cakes. The first is to increase the sweetness, because the cake itself is tasteless. The second is to increase the softness of the cake. Another is to extend the shelf life of cakes.

It is easy to understand that sugar is added to the cake to increase its softness. For example, foods with high sugar content, such as candied fruit and candied fruit, are very soft, and honey knives in Henan and Anhui also have high sugar content and are very soft. Therefore, adding sugar to the cake can make the product softer. Sugar plays a role in prolonging the shelf life in cakes, just as we pickle all kinds of foods with sugar. Salted food with sugar can be preserved for a long time. If you make a cake at home, you should first look at the sugar content in the formula. If you find the formula online, it depends on whether the amount of sugar mentioned by the person who sent the formula is appropriate. If not, you need to reduce the sugar content in the formula. If the recipe is found in the second book, just remove half the sugar. The formulas I share with you are all suitable in sweetness, so there is no need to reduce them any more. My recipes are included in the video. Let's share with you the practice of a hurricane cake.

= = = Chocolate Qifeng Cake Roll = = =

Formula: egg yolk 65g, egg white 120g, salad oil 23g, cocoa powder 13g, low-gluten flour 47g, white sugar 40g, pure milk 25g, peanut or almond crumbs and light cream.

Production method: 1. Prepare two small pots, one containing egg yolk and the other containing egg white. Add salad oil to the egg yolk basin and mix the milk evenly. Sift the low-gluten flour and cocoa powder together, pour them into the egg yolk liquid and stir them into egg yolk batter. Add the white sugar into the egg white bowl, stir slowly until the sugar melts, and then quickly send it away. The sending state is dry foaming, and the tip of the egg white can stand upright after lifting the eggbeater.

2. Add one-fifth of the egg white into the egg yolk batter and stir well, then take one-quarter of the egg white and stir again, and turn the stirred egg yolk batter back into the egg white and stir well. Pad the baking tray with silicone oil paper, then spread salad oil evenly on the oil paper, and pour in the stirred Qifeng cake paste to smooth it. Preheat the oven 160 degrees, and bake at the bottom of the oven 12 minutes or so. Take out the baked cake and let it cool.

3. Tear off the silicone oil paper on the cooled cake blank and apply a layer of cream, not too thick or too thin. Roll up the cake blank from one end, wrap it in silicone paper and put it in the refrigerator for one hour. Take out the frozen cake, squeeze a layer of cream on the surface, sprinkle with peanuts or chocolate chips, and cut into even small pieces.