1, sponge cake

Eggs are mainly used to blow air, and after baking, the air expands when heated to make the cake expand. This kind of cake can be very soft without grease, so it is also called clear cake. This is the earliest cake. Normal temperature: it can be stored for 3 days in winter and 1 day in summer. It is best to refrigerate at low temperature.

2.seaver cake

Qifeng cake is a combination of milk foam cake and batter cake. When cooking, separate the egg white and yolk, send them separately, and finally mix them evenly. Its texture is the coarsest, its moisture is abundant, and its taste is light but not greasy, so it is very popular. Most cake shops in the market use this kind of blank. Normal temperature: it can be stored for 3 days in winter and 1 day in summer. It is best to refrigerate at low temperature.

3. pudding cake

Mainly using butter, eggs, sugar and milk as the main raw materials, with various accessories, it is a European cake after refrigeration or baking. It should be refrigerated at low temperature in summer, and it can be stored for 3-5 days without refrigeration in winter.

4. Mu Si cake

It is gelatin condensed from cheese and whipped cream and can be eaten without baking. Is the representative of today's high-end cakes. It should be refrigerated at low temperature in summer, and it can be stored for 3-5 days without refrigeration in winter.

5.angel cake

It is a kind of milk-soaked cake, which only uses protein without fat, is not greasy, elastic and very refreshing. Its finished product is tender and white, like angel food, so it is called "angel cake". Because it contains no oil and cholesterol, it is especially suitable for people who are afraid of obesity or have cardiovascular diseases. This is a healthy snack. Normal temperature: it can be stored for 3 days in winter and 1 day in summer. It is best to refrigerate at low temperature.

6.cheesecake

It is mainly a high-grade cake made of a lot of cheese. It is the representative of today's high-grade cakes and the new favorite of gourmets. The market price is very expensive. It needs cold storage.

7.cream cake

Mainly used a lot of solid grease, so it is also called oil cake. Divided into basic cream cake and heavy cream cake. Normal temperature: it can be stored for 3 days in winter and 1 day in summer. It is best to refrigerate at low temperature.

Second, according to the decoration materials can be divided into

1, fresh cream cake

Cream is a kind of vegetable oil, which is mainly extracted from soybeans. Refreshing and not greasy, rich in nutrition, deeply loved by people.

2. Fruit cake

When making fresh cream cake in a well-known brand cake shop, cut the blank into three layers and add fruit and wine. Nowadays, fruit cakes mainly put fruit on fresh cream cakes.

3. Chocolate cake

It is mainly made by pouring melted chocolate on Qifeng cake blank.

4. Ice cream cake

Use ice cream instead of whipped cream.

Three kinds can be divided into according to the use:

Birthday, birthday, zodiac, wedding, business, and so on.

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From a more professional point of view, cakes can be divided into three categories.

1- batter cake (batter type)

Oil, sugar and flour are the main raw materials. By stirring the oil and sugar, add enough air to make the cake swell.

For example: marble cake, fruitcake, muffin, etc.

Production focus:

1), butter and cream in a clean basin, and beat the grease with electric egg beater until soft.

2) adding sugar until the color turns white or pale white; Remember to scrape the bottom and edge of the basin at any time.

3) Add the whole egg into the oil sugar several times and stir evenly. Stir well before adding the egg mixture every time.

4) Slowly add milk (or fresh milk) and slowly beat the sugar granules to melt.

5) Add the sieved flour and stir well.

6) Oiling the mold, adding raw materials and baking.

2- Foam Cake (Foam Type)

With eggs, sugar and flour as the main raw materials, the cake is softened by mixing eggs and sugar with sufficient air.

For example: sponge cake, honey cake, angel cake, etc.

Production focus:

1), eggs are heated first, and sugar is added. Remember to keep stirring with the eggbeater, or the bottom will be cooked; The temperature should not exceed 42℃, otherwise it will become scrambled eggs.

2) (There is no water in eggs and sugar) Beat with an egg beater until it is thick and the color turns white.

3) Sieve the low-gluten flour, add it and stir it evenly.

4) After all the materials are stirred evenly, finally, some materials that can enhance fragrance are added.

5) When making angel cakes, only egg whites are beaten. Beat the egg whites into wet foam. Just don't hit them too much. If the egg white is dry foamed, it is not easy to stir when mixed with dry powder. Moreover, if it is dried and foamed, it will not continue to expand during the baking process, which will make the baked cake taste dry and have greater toughness.

3- Qifeng Cake (Chiffon Type)

It mixes batter and foam, changes the texture and particles of foam, and has a moist and soft taste. Generally, birthday cakes, Swiss rolls, Boston pie cake layers and decorative cakes are all made of Qifeng cakes.

Production focus:

1), in a pot, first add sugar to the egg yolk until it is thick.

2) Add milk, salad oil and vanilla extract and mix well.

3) In another clean basin, beat the egg white until it bubbles, then add sugar to the egg white for 2-3 times, and continue beating until it is wet and close to dry foaming.

4) Add 1/3 egg white to the egg yolk and stir well.

5) Sift 1/3 low-gluten flour into the egg yolk and mix well.

6) Add 1/3 egg white and mix well, then sieve and add 1/3 flour and mix well.

7) Finally, add all the remaining egg whites and low-gluten flour, mix them evenly and then enter the mold.

8) Because the batter of Qifeng cake is relatively thin, I hope it can expand upward along the baking mold when baking, so the mold is not oiled. Otherwise, if there is a layer of oil between the cake and the mold, the cake will not expand upward, not only the volume will be small, but also the internal address will become dense and not thick.