With the improvement of living standards, there are many kinds of baked goods in the market, whether bread or cake, with different tastes and different prices. No matter which flavor you like, you will buy your favorite cake or bread. However, some people easily confuse cake with bread. In fact, the sizes of cakes and bread are usually different because of different raw materials and manufacturing techniques.

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Species difference

Cake type:

If divided by taste, there are countless more. According to the characteristics, it can be divided into six categories: sponge cake (cake blank), Qifeng cake (cake blank), heavy oil cake, cheese cake, mousse cake and angel cake.

Bread type:

Staple bread (hamburger blank), French bread, whole wheat bread, rye bread, sour fermented bread, Danish bread, etc.

Composition difference

Cake materials mainly include low-gluten flour, sugar, eggs, salt, cake powder, baking powder, cream essence, cake oil, water, salad oil and so on.

Bread is mainly rye, high-gluten flour, miscellaneous grains and other food crops. Hamburger noodles can also be made into various flavors, and then mixed with water, salt and yeast to make dough blanks. Accessories include sugar, eggs, dairy products, oil, improvers, sweeteners and various fillings.

Process difference

Production technology of bread: a baked product made by stirring, fermenting, shaping, proofing, baking, cooling and packaging. Fermentation methods include primary fermentation, secondary fermentation, tertiary fermentation, rapid fermentation, liquid fermentation, frozen dough and so on. Bread belongs to chemical fluffy fermentation. The important thing is that it must be high-gluten flour, which is difficult to make at home. A lot of instruments are needed, and the ideal effect cannot be achieved by hand. It needs a dough mixer, a proofing box and an oven. The dough is kneaded in the dough mixer. It is very important that the dough is twisted or not, otherwise the gas retention is not strong and it cannot be fully awakened. Take a small piece of dough with your hand and slowly pull it into thin slices, which are translucent and have neat cracks after breaking. Make it into the required shape, and you won't touch it in the future. Under the humidity of 36-38 degrees and 35 degrees, it is awakened to 2-3 times its original size in the proofing box. After fermentation, sprinkle with decorations and don't break the skin, otherwise all previous efforts will be in vain, and bake in the oven until it is mature. In the design of bread formula, the commonly used percentage indicates the dosage of each ingredient. Generally, flour is 100, and the amount of other raw materials is expressed as the percentage of flour. When the gluten content of flour in the formula is high, yeast should be added appropriately. The sugar content shall not exceed 10% and the salt content shall not exceed 0.5%. Generally speaking, bread can be made with water, flour, salt and yeast, which are the four major elements of bread.

Cake is mainly low-gluten flour and eggs, which plays a fluffy role in sending eggs. Qifeng cake also needs to separate the protein from the yolk, and the protein needs to be developed separately, so Qifeng cake has a tough taste and is mostly used to make birthday cakes. In some cake recipes, the amount of oil is as high as 60% of flour, which is used to lubricate the batter to produce soft tissue and help the batter to mix a lot of air during the stirring process to produce a puffing effect. Generally, cream cakes and pudding cakes belong to this kind of cakes.