Van Murao, adding excitement to your life, the creator of the field of gourmet baking, continues to bring you expertise in cake baking!
Content Summary:
First, the cake can be divided into three categories from a more professional point of view: batter, milk foam, and chiffon;
Second, the cake from the birthplace, the origin of the points, the world's top ten famous cakes: (American) chiffon cake Boston pie, brownie; (Germany) Black Forest cake, (Switzerland) Swiss roll, (French) wood cake, soufflé, Saha cake, mousse cake, (Japanese) Castella cake, (Austria) sand rack cake, Stollen cake, Viennese chocolate almond cake, (Greek) cheesecake, (Italy) tiramisu.
Third, the cake can be divided into three categories from the applicable occasions: birthday cake, full moon cake, wedding cake, celebration cake, conference and exhibition business dessert table;
Fourth, the cake is divided from the material: chiffon cake sponge cake heavy oil cake light cheesecake;
Fifth, the cake is classified from taste: fresh milk cake, fruit cake, chocolate cake, mousse cake, cheese cake...
6. The cake is divided from the gift object: blessing cake; couple cake; children's cake; birthday cake; wedding cake; celebration cake;
First, the cake can be divided into three categories from a more professional point of view. Batter, milk foam, chiffon;
1.1 Batter type
It is made of grease, sugar and flour as the main materials, and through the stirring of grease and sugar, it is mixed with enough air to make the cake achieve the effect of swelling.
For example: marble cakes, fruit cakes, muffins, etc.
Production focus:
1) Put the butter and cream in a clean basin and beat the grease to soften with an electric whisk.
2) Add sugar and beat until the color becomes white or pale white; remember to scrape the bottom of the basin and the edge of the basin at any time.
3) The whole egg is added to the above oil sugar multiple times and mixed evenly. Each time the egg mixture is added, it must be beaten evenly before it can be added.
4) Milk (or fresh milk) is added slowly and beaten at a slow pace until the sugar granules melt.
5) Add the sifted flour and mix well.
6) Apply oil to the mold and add raw materials to bake.
1.2, foam type
It is made of eggs, sugar and flour as the main materials, and through the beating of eggs and sugar, it is mixed with sufficient air to make the cake achieve the effect of swelling and softness.
For example: sponge cake, honey cake, angel cake, etc.
1) Heat the egg in water and add sugar to it. Remember to stir constantly with the whisk, otherwise the bottom will be cooked; the temperature should not exceed 42 ° C, otherwise it will become a scrambled egg.
2) (Egg and sugar away from water) Beat with an egg beater until thick and white.
3) Sift the low gluten flour, add it and stir well.
4) After all the ingredients are mixed well, finally add some materials that can add fragrance.
5), when making angel cake, only use egg whites to beat, beat the egg greens until wet foaming, not yet dry foaming, do not beat too much. If the egg white is beaten to dry foaming, when it is to be mixed with dry powder, it is not easy to mix, and when it is beaten to dry foaming, it will not continue to expand in baking, which will make the baked cake taste drier and tougher.
1.3 Chiffon type (CHIFFON TYPE)
It mixes batter and milk foam to change the texture and granules of milk foam to have a moister and softer taste. Generally birthday cakes, Swiss rolls, Boston pie cake layers and decorative cakes are made with chiffon cakes.
1) In a basin, beat the egg yolks with sugar until thick.
2) Add milk, salad oil and vanilla extract and stir well.
3) In another clean basin, beat the egg whites until they are frothed, then add the sugar to the egg whites 2--3 times and continue until wet and close to dry foaming.
4) Add 1/3 of the egg white to the yolk and mix well.
5) Sift 1/3 of the low gluten flour into the egg yolk and mix well.
6) Add 1/3 of the egg white to mix well, then add 1/3 of the flour through a sieve and mix well.
7) Finally, add the remaining egg whites and low gluten flour to the mold, stir well and enter the mold.
8), chiffon cake because the batter is thinner, in the baking hope to expand along the baking mold upwards, so the mold is not oiled, otherwise if the cake and the mold are separated by a layer of oil, the cake can not expand upwards, not only the volume will be small, the internal tissue will become dense and not puffed.
Second, the cake from the birthplace, the origin of the points, the world's top ten famous cakes: (American) chiffon cake Boston pie, brownie; (Germany) Black Forest cake, (Switzerland) Swiss roll, (French) wood cake, Soufflé, Saha cake, mousse cake, (Japan) C a s t e l l a cake, (Austrian) sand rack cake, Stollen cake, Viennese chocolate almond cake, (Greek) cheesecake, (Italian) tiramisu.
Fluffy Texture – Chiffon Cake - (USA)
Famous schools in newspapers – Boston Cream Pie – (USA)
Brownie (USA)
Black Forest Cake (Schwarzwaelder Kirschtorte) (Germany)
Evergreen Products – Helveticrolls - (Switzerland)
The ultimate in cakes – mousse cake (Paris)
French Famous - Sakha Cake (France)
Birth of the Middle Ages – Souffle - (France)
New Year's Snacks – Yule log ( France )
Japanese dessert ------ Castella cake
Austrian dessert ------ sand rack cake
Austrian dessert ------ Stollen cake
Viennese chocolate almond cake
Cheesecake (Greek)
Italian dessert --- Tiramisu
Fifth, the cake is classified from taste:
Fresh milk cake,
Fruit cake,
Chocolate Cake,
Mousse cake,
Cheesecake,
cheesecake
Black Forest Cake,
Red velvet cake,
Matcha cake,
Tiramisu cake,
Mille-feuille cake
Russian tiramisu (honey cake)
Ice cream cake,
Sugar-free cake,
Frozen cheesecake,
yogurt cake,
Milk cake,
Milk cake,
Animal cream cake,
Vegetable cream cake
Sixth, the cake is divided from the gift object:
Blessing cake for family members;
Couple cake for lovers;
Children's cake for children;
Birthday cake for the elderly;
Send a wedding cake for the newlyweds;
Send a celebration cake for the opening of the housewarming business event;
Preview of the next issue: Cake Baking Knowledge Encyclopedia - Chapter 4, Batter Cake, How to Make Batter Cake
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