It is difficult to maintain a certain standard for setting the total water content in the batter cake formula, because the water absorption rate of raw materials often changes irregularly, which will affect the water content in the formula. There is not enough water in the formula, and the expansion of the cake after entering the oven is similar to too much chemical leavening agent. The cake first expands from the periphery to the edge of the mold, and then the central part expands to the height of the mold. At the final stage of baking, the central part gradually began to sink, and when you touch it with your hands, you will feel that there is a layer of skin and a layer of skin is empty. Because the cake has less water and light batter, it is heated quickly in the oven. The concentration of sugar is high, so the skin is thick and dark, and there are spots of white undissolved sugar particles. This kind of cake has rough internal structure, large particles, dark color and strong sweetness.
The lack of water in the formula is similar to the shape and internal structure of cakes baked by leavening agent, but it can also be distinguished, mainly depending on the following points:
A. Skin part-cake with less water has smooth skin and spots of white undissolved sugar particles. However, if it is a cake with a large amount of leavening agent, the skin of the omelet is rough and there are no spots of white sugar particles, especially the surrounding edges will be broken and irregular.
B. Inside the cake-The inside color of the cake with less moisture is darker but more uniform than that of the normal cake, while the lower part of the cake with more expansion agent is burnt yellow, which is inconsistent with the upper color.
C. Taste-a cake with less water will feel slightly sweet when eaten in the mouth, but there is no other bad smell; Cake with a large amount of leavening agent has a strong alkaline smell, which is alkaline when chewed in the mouth.
When there is too much water in the formula, the cake will swell for a long time after entering the oven, and it will swell from the surrounding batter to the central part, especially in the late baking period, and the central part of the cake will swell very high, and the whole baking time is 5- 10 minutes longer than that of ordinary cakes. Because the central part is too high and too close to the upper heating tube, the color of the circle in the center of the skin is darker than that of the outer circle. When the cake is baked, it will retract immediately. Its volume is smaller than the normal cake, but its internal structure is dense, and there is a dark waterline at the bottom or center. This kind of cake is not easy to bake, and it will stick to your teeth when you eat it.