Yihao Classroom
Introduction to the basics of cake making
The source of cake development is far from the material shortage era in the ancient West. The source of eggs is hard to come by. Only royal nobles can taste the deliciousness of eggs, and cake is a kind of palace delicacy. Only at the banquet of the palace can you have the opportunity. share it. And these royal delicacies, exclusive to royal nobles, did not know how much historical development was delayed. At the same time as the development of folk animal husbandry and the abundant source of eggs, the cake slowly spread to the people and spread to various places.
Basic application of cake materials:
[1] The effect and influence of eggs on cakes:
(1) The nutritional value of eggs
At the same time when mankind began to know how to choose food,'egg' was the only nutritious product of mankind's prophet. Before ancient nutrition and medicine were civilized, the only supplement that was used to supplement nutrition and was the most convenient to obtain was'egg'. 'Whether people are sick or after giving birth, when the human body is weak and lacks physical strength, the older generation knows how to use eggs to supplement nutrition, so as to achieve the effect and purpose of restoring human health. Until today the nutritional value of eggs has been academic The above verification, affirmation and admiration have therefore become the main nutritious food indispensable in modern people’s daily life.
(2) The basic function of the egg on the cake:
Eggs are the only indispensable basic material for cakes. It has many advantages that other foods can't compare to, especially the ‘characteristic’ of eggs, which can’t be replaced by other substances. Eggs mainly have the function of foaming and holding air. After some agitation, they can absorb air and retain air (hold air), which promotes multiple volume. When they are baked, they do not need to rely on yeast or other chemical expansion. The powder (buffing powder) can achieve the effect of swelling several times, and can form the function of fragrance and soft body. It is the only essential ingredient for the volume of the cake.
(3) The relative effect of eggs on baked products:
In addition to being able to form a cake and having the effect of expanding the volume, eggs also have many beneficial functions relative to other effects, such as 1. Promotion of fragrance and color 2. Eggs have 75% of water content and can improve their quality by replacing them with egg water3. Promote puffing and loosening of the cake body4. Promote the emulsification of batter and dough5. Improve physical fitness and promote refreshing 6. Many advantages such as solidification.
(4) The main ingredients of eggs:
Whole egg composition: eggshell, egg yolk, albumen, moisture, eggshell accounts for 10.3% of egg volume, egg yolk accounts for 30.3% of egg volume,
Egg whites account for 59.4% of egg volume, moisture 75% of egg volume; egg yolk composition: moisture, oil, protein, glucose, ash, moisture accounted for 49.6%, oil accounted for 33.4%, protein accounted for 15.75%, glucose accounted for 0.15%, ashes Accounted for 1.1%; protein components: moisture, protein, ashes, glucose, moisture accounted for 88%, protein accounted for 10.7%, ashes accounted for 0.9%, glucose accounted for 0.4%. Storage method: 1. Generally at room temperature, the egg temperature is kept at 28-30 degrees for 10 days2. Generally, refrigerated eggs are kept at a temperature of 5-10 degrees for three weeks3. Generally, the temperature of frozen eggs is kept at 0-5 degrees for four weeks (the ice can still be used when it is frozen)
(5) The role of egg yolk:
1. The function of egg yolk in bakery products
Egg yolk is widely used for pastry, and the amount is very large. Conversely, because the cost of egg yolk is higher in pastry cake, there are fewer products using egg yolk. In order to meet the current popular high-grade and high-priced market demand, the chances of using egg yolk to make products have also been greatly expanded. Egg yolk has the following advantages in bakery products: ①It has a crisp and puffing effect on dry products. The product has a combined coagulation effect ③ it has a coloring effect on baking ④ an emulsification effect on the product system ⑤ increases the golden yellow in the product ⑥ promotes the expansion of baking and so on.
2. The effect of egg yolk on cake
Egg yolk is a kind of flexible material, but because of its strong emulsification, it also has the characteristics of being beaten. However, the time to beat is longer than that of white and whole eggs. Egg yolks with insufficient freshness or too fast speed are difficult to beat. . The whole egg yolk has a low water content and cannot cause an expansion effect in the cake. However, the egg yolk has a strong binding and solidification effect, which has a special effect on the pudding jelly mousse products. Most cakes use egg yolk with partial participation in order to achieve the actual effect and purpose.
(6) The effect of protein on cake
1. The characteristics of protein
Egg white is an extremely tough egg product. When comparing whole eggs or egg yolks, egg whites are the only one with the strongest foaming. Its foaming speed is much faster than egg yolks and whole eggs, and its holding power is also the greatest. It can be sent to several times its volume, and its physical state has good toughness and plasticity. In general, egg-style cakes are made because of the large amount of egg whites, which can cause rapid foaming. Therefore, the egg batter can be formed to increase the volume. Therefore, egg whites are the best raw material for increasing the volume of the cake.
2. Controlling the foaming state of protein
Egg whites have whipping properties that are unmatched by whole eggs and egg yolks, but you should pay special attention to the foaming state of the whites when they are whisked. Because the foaming speed of the whites is very fast, it can be said that the volume can be enlarged several times in a blink of an eye. However, the toughness of the protein cannot control its own "holding" energy, so the continuous rotation of the mixer while constantly absorbing air at the same time can easily cause volume overload and form physical separation. This speed is difficult to monitor and control with human experience and actions. Experienced and skilled hands may slow down the stirring speed to control the state of the protein, but it is also difficult to achieve a rational effect, especially for novices.
The steps of stirring egg whites
Stirring conditions: The only condition for stirring egg whites is to clean the mixing tank without oil
⑴Even if there is a small amount of grease left from the mixing tank or mixer, or because a little egg yolk remains in the egg, it will have a great impact on the foaming of the egg white. If it is severe, it will not foam, even if the foaming does not affect the foamed product. Ideal, because pay attention to this point
⑵ Stirring speed:
Because the protein foams quickly, it is better to use the medium speed, but the general bakery shop uses fast stirring because of the rush. The fast stirring protein bubbles are large and thick, and the toughness and stability are poor. Slowly stirred egg whites have small bubbles, soft texture, and strong stability. When high-quality protein is mixed with other materials, the bubbles are not easy to disappear, which can make the batter bulky and plastic, so that the cake can reach the ideal quality.
⑶ The stirring state of the protein and its effect on the cake:
The state formed by protein foaming can be divided into three stages: ① foaming state ② wet state ③ neutral state (cocktail shape). Among the three states, except ①, the other two can be used, especially the neutral state has the best quality and the strongest fusion force.
The egg white has an effect on the volume of the cake. When the mixing is insufficient, the batter is not good when mixed with other materials.
When mixing with other materials, it will easily cause the loss of bubbles after mixing with other materials, so good results cannot be obtained. Therefore, the cake must have a large volume and a certain understanding of the stirring state of the egg whites to make the cake more ideal.
(4) Other uses of protein:
protein also has many magical effects on other bakery products. For example, ①the maximum amount of small cakes can promote the hardness and brittleness of the cake body ②increase the dough or batter to have proper viscosity, ③have a binding effect ④can be used for surface coatings to promote baking surface gloss ⑤surface decoration materials such as meringue paste ⑥promote cake bulk And many other uses.
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