Chongqing Ouyi Training School tells you that Chinese or Western cake varieties have different types and characteristics

Chinese or Western cake varieties come in different types and characteristics

Cakes are made in both Chinese and Western styles, mainly using eggs, sugar is whipped (filled with bubbles) and then mixed with flour to make a paste, poured into an impression, baked or steamed to form a sponge-like shape. There are many varieties, and there are different types and characteristics in Chinese or Western cake varieties.

(1) Chinese cake

Chinese cakes generally account for 35% of eggs and sugar, and 30% of flour. According to the production method:

(1) Baking cake type: This cake is baked and matured, so it is also called baked cake. Brown in color, oil-free in the inner matter. Representative varieties include plum blossom, zhongyuan, horseshoe, roast square and other varieties.

Product features: soft and easy to digest, suitable for children, the elderly and the weak as supplementary food. The quality requires the appearance to be full and elastic, and the surface should be lined with oil paper when selling and storing to prevent the wind from blowing hard. (2) Steamed cake type: all steamed and mature, the color is milky yellow or such as white. Representative varieties include white yuan, chicken heart, steamed square and so on. The steaming formula is divided into different colors such as raisins, lard sand, lard roses, jams and so on.

Product features: The ingredients are basically the same as the baked cake, but the moisture content is about 2% higher, the taste is softer and moist, and the shelf life is shorter.

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(2) Western-style cake

(1) Clear cake type, this cake ingredient is named because it does not use grease, and its production and baking are basically the same as Chinese baking cakes, but the proportion of eggs is as high as 50%. Most of them are used as replicas of mounted cakes and roll cakes. Varieties that are sold directly include cupcakes and vanilla cakes.

Product features: heavy eggs light sweet, no grease, large expansion, delicate and tough.

(2) Oil cake type: mainly stirred with oil, sugar and egg, mixed with fruit, flour, poured into the impression baking. Most of the oils are made with cream, wheat ice cream or lard.

Product features: the inner fat contains high oil, suitable for mountaineering, surveying personnel as a food supplement. The oil inside and out is soft and soft, and the shelf life is long. In addition to the whole piece (1 to 3 pieces per gram) sold, it is also cut into small pieces and neatly packed, and the color is light buttery, which is very popular.

(3) Mounted cake: This cake has a variety of patterns, words, flowers, etc. on the surface, with beautiful shape and strong craftsmanship. The mounting material is soft and hard, the soft material is made of cake as the base embryo, and the noodles are framed with duplicate cream, whipped cream, wheat ice cream, protein sugar, yellow sauce and other ingredients. Representative varieties are creamy flower cake, protein mounted cake, Mai Qi drizzled flower cake, etc., hard by almond sugar paste, white hat cake framed, representative varieties are max bang cake, white hat cake and so on. The proportion of mounting material and cake embryo, protein, wheat and ice cream cake is 3/7, cream mounting cake is generally 4/6, and famous special products are 6/4.