How to make a home cake and steps

Milk-foam cake

Powder → sifted and set aside

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1 Ingredients → 2 Stirring the eggs-whipped → 3 Mixed into the powder → Furnishing utensils (injection mold molding and decorating) → Cooking (baking / steaming) → Cooling and demolding → (decorating) → (Packaging) → Finished product

1. Ingredients

Determined according to the variety of cake.

Raw material pretreatment

Eggs cleaned, shelled;

Powder sifted to remove impurities within the powder, fluffy powder standby

2. Stirring of eggs or fat

l The main purpose: through some stirring of the eggs and fine sugar (or fat and fine sugar), so that the air into it, the formation of a lot of bubbles, so as to achieve the expansion of the purpose for the The foundation for the porous structure of the cake is laid.

General beating temperature 30 ℃, time 10min or so, the egg stirring end, the volume increased by about 2.5---3 times

And grease and fine sugar stirring volume is relatively small, the strength of its expansion is also poor.

3. Mixing powder

Add powder - the process of adding sifted powder to the whisked egg batter (butter batter) and stirring well to form a cake batter.

Note: the powder must be sifted, and when adding powder, you can only slowly pour the flour into the egg batter (or butter batter), while gently turning the egg batter (or butter batter), in the simplest way to blend the powder into the egg batter or batter, stirring until no dry powder can be seen in the egg batter or batter

4. The shorter the time, the better, the egg batter will not be quickly defoamed: into the mold after staying outside the shorter the time the better, in order to prevent the cake batter in the flour sink, so that the product is not well organized

Use of molds: some molds are coated with a layer of oil and sprinkled with a small amount of flour in advance before use. It can help to release the mold after baking

The amount of batter injected into the mold: generally 7 to 8 minutes full of the mold is appropriate, in order to prevent the expansion of the volume after baking overflow out of the mold. There are individual recipes as long as the mold 5 - 6 minutes full can be (these products are more chemical expansion agent)

5. Mature

(1) baking

Baking temperature and time: 150 - 200 ℃ varies, according to the needs of the product, the time varies from 10 to 45 minutes or so, the special formula will be 1 - 2 hours varies, the same! The same ingredients of the product, the size and thickness of the product on the baking time and temperature have a relative impact;

Baking process: bloating, styling, coloring, ripening

Judgment of baking maturity

Touch method: the middle of the finger pressure part of the immediate rebound, said to be ripe;

The probe method: the center of the cake inserted with a toothpick or other thin rod, pulled out, if the toothpick is not stained with wet sticky surface of the cake, then the cake will not be baked. When you pull it out, if the toothpick is not covered with wet, sticky batter, then it's cooked.

For some larger cakes, due to the longer baking time, while using the toothpick inserted. When you pull out the toothpick, the batter stuck to the top of the toothpick is blocked by the crust on the surface. If you can't see the cooked state, you can use a knife to make a small cut on the surface of the cake, and bake it for 1--2 minutes, and the surface will be cracked and uncooked. If it doesn't crack, it's already cooked

If there is a small amount of creasing around the edges of the cake while it's baking, it also means the cake is cooked. A ripe cake will shrink back as it continues to bake.

(2) steaming method

first put the water into the pot to boil, and then put on the steamer, high heat and steam 2min in the cake before the surface crust, with a hand gently patting the edge of the cage or slightly vibrate the steamer to destroy the cake surface bubbles, to avoid the surface of the formation of pockmarked, to be the surface of the crust, the fire a little lower, and add a small amount of cold water to the pot, and then steam a few minutes to make the billet shaped to increase the fire until the cake is steamed.

Six. Cooling, demolding, packaging

Milk foam cake: large round cake biscuits should be turned over immediately after the oven, placed on a cake stand, so that the front side down, the bottom side up to cool down, can prevent the cake on the top side of the cold excessive shrinkage and deformation. Cool completely before proceeding to demold.

Heavy oil cake: generally continue to stay in the baking pan (or mold) about 10min or so, until the baking mold to reduce the temperature is not hot, the cake will be removed to cool.

Adopt natural cooling, try to avoid heavy pressure during the cooling process to reduce breakage and deformation.