蛋糕粉（Cake powder）.doc

蛋糕粉（Cake powder） Material Science The cake baking powder 60g 3 eggs Baking powder (3G); Milk 50ml White sugar 60g Salt 2G Salad oil 15-20ml Vanilla essence, a few drops, can improve the smell of eggs, neither, nor may. A few drops of lemon juice, such as lemon, white vinegar or tartar. Be careful: eggs and milk should not be removed from the refrigerator, at least at room temperature. The more fresh the egg, the stronger the foaming power. If there is no cake from powder, flour can be used in general 48g (plain flour) plus 20% corn starch (corn starch) is 12g to replace, and appropriately increase the proportion of baking powder to 4 grams. Most of the flour is medium gluten flour. Bread and steamed buns are made of high gluten flour and can not be used to make cakes. Practice: The egg, egg yolk separation, Egg yolk sent first, add a few drops of lemon juice, then add sugar 30g whisk, whisk the egg yolk in salad oil, then slowly add the milk and mix well, Biandabian slowly add the flour and baking powder mixed powder after sieving, until the end and mix well. Can also first milk, sugar, salad oil beat evenly, and then add flour, mix well, and then add the beaten egg yolk. Do not have to sift the flour, you can break up the caking of flour, flour and baking powder to make full mixing, but also to flour fully into the air and loose, favorable foaming. Particles that agglomerate in the baking powder can be removed. Stir the flour in one direction, and try to keep the flour out of the bar. Add a little salt and a few drops of lemon juice to the protein. Then beat the egg whites until it is dry. Make it about 15 minutes by hand. Add the remaining sugar 2-3 times, and then beat until you insert a chopstick. Note: egg yolk, water and oil must not be left in the egg white. Otherwise, it will not be easy to pass. Some people say that the hand can not stand the arm acid, in fact, correct posture, it is not forced by the arm, is wrist. I often use protein by hand, and the qual