Cake Making Tips

Eggs Dumplings The production process of making

One, Sponge Cake

1 Mixing the batter:

Sponge cake mixing methods vary widely. Currently, many bakers use a step-by-step method, which will be detailed below: First, slowly mix eggs, sugar, and salt (water can also be added beforehand). Mix until the sugar dissolves, then add flour(baking powder, cocoa powder), and cake oil and continue to stir evenly. Then switch to a faster speed to fully aerate the mixture, followed by adding water at medium speed to mix uniformly, and finally slowly mix in the oil.2 Packing (into molds): First, line the baking pan or mold with parchment paper or grease it. Pour in the batter ensuring an even surface with corners.

At this point, you can add decorations as needed.

3 Baking:Preheat the oven before use; generally, bake using medium to upper heat (upper heat between 180-230°C, lower heat between 150-190°C), for about 20-25 minutes (depending on the thickness of the cake and whether there is a mold). Remove when cooked.

4 Cooling and decoration:

Immediately turn out the cake after baking to prevent shrinking, especially for molded cakes. If it's a sponge roll, once cooled slightly, spread

cream

or jam and roll up.Two, Cake 1 Mixing the batter:

The mixing method for cake differs; it involves separating the egg whites and yolks before combining them. First, separate the egg whites and yolks. Put the yolks in a bowl with 2/3 of the sugar and tartar cream, along with other ingredients. Using an electric mixer or slow speed, beat until smooth and creamy. Then, in another bowl, beat the egg whites, tartar cream, and remaining sugar to stiff peaks. Gradually fold 1/3 of the egg white mixture into the yolk mixture, then add the rest of the egg whites and mix thoroughly.2 Packing:

Similar to sponge cake.

3 Baking:The baking temperature for cake is slightly lower; it takes about 20-30 minutes. 4 Decoration:After baking a molded cake, stand it upright to prevent shrinking. For a layer cake, you can use decorative paper to roll up or flip the cake over with the bottom becoming the top. Three, Cake Batter Cakes1 Mixing the batter:

The mixing method for cake batter cakes varies widely; it includes sugar-oil mixing, oil-flour mixing, and post-oiling methods. The most commonly used are the latter two methods, which will be detailed below.

1), Sugar-Oil Mixing Method

First, using a paddle mixer, beat all the sugar, oil, and salt in the batter at medium or high speed until fully aerated. When the sugar is about 90% dissolved and the mixture resembles fluffy fibers, gradually add the eggs and water to mix evenly, ensuring no lumps before slowly adding the flour and baking powder at low speed.

2), Post-Oiling

Similar to the sponge cake mixing method; however, melt the oil into a thin paste before adding it last. Note that when beating the egg mixture, only beat until 6-8 parts aerated is sufficient.

2 Packing:Ensure you line the mold with parchment paper and do not overfill. 3 Baking:

Due to its high oil content, bake at a lower temperature for a longer time. The oven temperature is typically between 160-200°C, and baking can last about 30-40 minutes.

1 Mixing the Batter:

There are many methods for mixing batter cakes, generally including sugar-oil mixing method, flour-oil mixing method, and post-oil addition method. Among them, the most commonly used are the post-oil addition method and the sugar-oil mixing method. Below, we will provide detailed explanations of these two methods:

1) Sugar-Oil Mixing Method

First, using a whisk attachment, mix all the sugar, oil, and salt from the recipe at medium or high speed until well aerated, with the sugar about 90% dissolved, and the batter fluffy and resembling fine cotton. Gradually add the eggs and water to mix thoroughly; only after ensuring that the batter is uniform and smooth without any lumps should you add the flour and baking powder slowly, preferably by hand.

2) Post-Oil Addition

Essentially similar to mixing sponge cakes, but differs in that the oil is melted into a thin paste and added last. It's important to note that during egg mixing, it should be done until only 6-80% of the volume has increased.

2 Pouring into Molds:

Prevent overfilling by using baking paper as a liner.

3 Baking:

Due to its high oil content, this type of cake requires low temperature and long baking time. The oven temperature is typically between 160-200℃, with the baking duration lasting around 30-40 minutes.