1. Clear cake (milk cake): This kind of cake uses flour, sugar and a little milk as a part of the cake, and its main raw material is eggs. It uses the tough denatured protein in eggs to make the cake swell during the process of batter mixing and baking, without relying on yeast powder. The biggest difference from batter cake is that it does not contain any solid fat, but in order to reduce the excessive toughness of eggs, it uses sponge cake.

According to the different ingredients of eggs used, milk foam cakes can be divided into two categories:

A. protein: This kind of cake uses protein as the basic organization and puffing raw material, such as angel cake. The main raw materials are protein, sugar and flour. Features: white, slightly rough in taste, not very good in taste, but beautiful in appearance, with purulent egg smell.

B. Sponge: This kind of cake uses the whole egg or the mixture of yolk and whole egg as the basic tissue of the cake and the raw material for expansion. It is characterized by fragrant taste, soft structure, elasticity and light grease.

Sponges are divided into whole eggs and divided eggs:

A. Whole egg sponge:

1. Add sugar (heated to 42 degrees Celsius in water) to the egg greenhouse to send-

2. Sieve the low-gluten powder evenly with a rubber knife-

3. Add other materials (salad oil, milk juice essence, etc. )-

4. Stir with a rubber knife and put it into the mold.

B. Egg sponge: (French sponge)

1. Egg yolk+sugar salt (heated in water at 40 degrees Celsius) sent-

2. Protein (dry)

3. Sift the egg whites and egg yolks into the flour-

4. Add other (salad oil, milk essence, etc. )-

5. Stir with a rubber knife and put it into the mold.

2. batter cake-also called heavy cream cake: this kind of cake contains high content of oil to lubricate the batter, make the cake produce soft tissue, and help the batter mix a lot of air and expand during stirring. If the amount of oil in the formula reaches more than 60% of the flour, the air mixed with the oil is enough for the cake to expand in the oven, but when it is less than 60% of the flour, it is necessary to use leavening powder or flour. Features: The oil has rich fragrance, deep fragrance and aftertaste, compact structure and certain elasticity. It is also called cream cake because the oil content reaches 100%.

Heavy oil cake steps:

1. Softening the oil in the greenhouse+sending sugar and salt.

2. Add eggs n times while stirring the eggbeater+slowly add milk.

3. Stop the rotation of the blender and sift in the flour.

4. Rubber knife is mixed into the mold.

Third, Qifeng cakes.

It is a mixture of the above two practices, and some books also say that it evolved from the egg-dividing sponge. It changes the structure and particles of emulsion foam and has a wet and soft taste. Different from egg-separating sponge, Qifeng must have liquid salad oil, which only beats egg whites, not egg yolks.

Main raw materials: flour, eggs, sugar, oil and water. Features: egg fragrance, oily fragrance, endless aftertaste, soft and elastic structure, delicate and close organization.

Simple steps:

1. Beat egg yolk+sugar+milk+salad oil evenly.

Sift in flour.

Send protein.

4. Add 1/3 protein into the egg yolk paste, and then mix them all evenly-

5. Pour into the mold for baking Qifeng to shake out bubbles.

Third, according to the production method: scones and steamed cakes.

According to the raw materials used, mixing method, batter properties and expansion mode:

Heavy oil cake: main raw materials: sugar, oil, eggs, flour; The main way of expansion is that oil enters a lot of air during the stirring process, which makes the cake expand in the oven.

Like pound cake

Milk foam cake:

Main raw materials: eggs, sugar, flour and a small amount of liquid oil; Expansion mode: the eggs are mixed with air during the stirring process, and then steam pressure is generated in the furnace to expand the cake volume. According to the amount and usage of eggs, it can be divided into sponge cake and Qifeng cake.