Category:catering food

Question:
the practice of cake?

Answer:
the practice of sponge cake, sponge cake

principles of the concept and production of sponge cake
the use of foaming properties of proteins, so that the filling into the egg a lot of air, adding flour and leavening baked snack made of a kind. Because its structure is similar to the porous sponge named. Abroad, also known as foam cakes, known as the clear national cake (PlainCake).
in cake production process, protein, high-speed stirring to make one of the globulin reduces the surface tension, an increase of protein, the viscosity, because viscosity of the components contribute to the initial bubble formation, so quickly into the air, a bubble . Protein in the globulin and other proteins, by the mixing of the mechanical action, resulting in mild degeneration. Denatured protein molecules can be condensed into a layer of skin, forming a very solid film will be mixed with the air surrounded by the same time, due to the role of surface tension, allowing protein foam shrink into a sphere, coupled with protein colloid and adding the flour with the viscosity of raw materials attached to In the protein foam around, so that the bubble has become very stable and can sustain mixed with gas, the heating process, the foam inside the thermal expansion of the gas also, so that products porous and have a certain degree of flexibility and toughness.
2, sponge cake, the materials, making sponge cake recipe
materials and eggs, sugar, flour and a small amount of grease and so on, which is the production of fresh eggs, sponge cake, the most important condition, because the fresh eggs colloidal solution of high consistency can into gas, to maintain stable gas; stored a long time the eggs should not be used to make cakes. Production of cake flour often choose low-gluten flour, which should be fine silty, gluten should be soft, but have enough muscle strength to bear when the expansion force of baking for the cake to form the unique role the organization played a skeleton. If there is only high-gluten flour, can first be processed on the cage to take some flour, cooked, remove Liang Liang, and then sifting to keep the flour can be used when there is no swelling on the skin, or to add a little flour, corn starch, mix well to reduce the dough to reinforcing bar . Production of sugar cake sugar often choose to finer particles, color white are better, such as the soft white sugar or powdered sugar. Large particles are often in short mixing time is not easy to melt, easy to lead to lower quality cakes.
sponge cake in the production process, there are two approaches: one is the only egg yolk instead of the “angel cake”, and the other is to use the whole egg “yellow sponge cake”, which also have different formulas.
angel cake from the egg white, sugar, flour, oil, etc. in accordance with the ratio of 5:3:3:1 made of, because the formula did not use egg yolk, so its a good foaming properties, pudding body relatively delicate internal organization, color white, soft, almost like was leavening.
yellow sponge cake, a traditional recipe in general, there are two: one is the egg with sugar, flour ratio of 1:1:1, and the other way for the eggs and sugar, flour ratio of 2:1:1. And the angel cake is different in that its not only the use of egg white, but also used the egg yolk, if produced the right way, the finished product quality and angel cake is no different.
3, sponge cake stir paste process
1. Protein, egg yolk separated from mixing method
protein, egg yolk separated from mixing method is relatively complex and its processes, its materials in order to vote is crucial to the quality of the cake. Normally takes the protein, egg yolk separated from whipping, so it is best to have two blenders, a whipping protein, another whipping egg yolk. First protein and sugar labeled as a foam, hand dip, erect, pointed up slightly drooping; another whipping egg yolks and sugar, and slowly adding the protein foam custard, the last by adding flour and mixing evenly, the system into the batter. In the course of the operation, in order to solve the problem eating mouth drier can be whipped egg yolk, add a little fat man with the whipping, using the emulsion of egg yolk, mixing the oil with the egg yolk.
2. Whole egg with sugar and stir play
eggs, sugar, mixing method is to bubble, after whipping eggs and sugar, then add other raw materials as a method of mixing. Their production process is the formulation of all the eggs and sugar together into the mixer, first with the slow whipping two minutes until the sugar, egg mixture evenly, and then switch to medium speed to mix eggs, sugar, milky white when the finger brought back, custard will not be down the stream, and then switch to the custard can be erected quickly whipped, but not very solid, the volume of sugar to meet the original egg volume three times, the choice of flour sift slowly down has sent a good egg into the sugar, and use hand-mixing flour (or slow stirring flour), mix well can be.
3.
Emulsification emulsification method is the production of sponge cake emulsifiers are added in the method. Cake emulsifier in the country, also known as cake oil, can promote foam and oil and water dispersion stability, and its application is an improvement of traditional processes, in particular, to reduce the difficulty of making the traditional sponge cake, while making to produce the sponge cake can be integrated into more water, grease, so that product is not easy to aging, dry hardening, eat more moist mouth, so it is more suitable for mass production.
its operation, in the traditional craft of sugar when whipping eggs, so eggs, sugar, beat leveling, you can join the 10% of the amount of flour cake oil, eggs, sugar, pass the white to be, adding selected the flour, using medium-speed stirring to cream color, and then can join the 30% of the water and 15% of the oil, stir can be.
4, sponge cake filling cake mold
stir evenly adjusted raw materials, the general model should be immediately irrigated into the oven baking. Eggs, sugar, mixing law should control the transfer within 15 minutes, emulsion may be appropriate to extend the law some time. Shape of the cake from the mold shape to decide.
1. The choice of
cake mold forming are generally accomplished by means of molds. The molds are used to commonly tinplate, stainless steel, white metal, aluminum, and heat-resistant glass material. The shape of round, rectangular, lace-shaped, heart-shaped, square and so on. Edge can also be divided into two kinds of high-side and low side. Selected based on when the cake recipe is different from the proportion of different internal organization of the different conditions, flexible choices. Sponge cake because of its loose organization, easy-to-mature and have the flexibility to choose Mold, generally based on the shape of the finished products to select the mold.
2. Cake paste mold filling the requirements of
order to bake a cake is easy to remove from the mold to prevent adhesion of cake in the oven, or die on the batter before loading the module need to make mold cleaning, but also in the mold and around the bottom of the Shop on a layer of clean oil-paper, in the oil-paper you had to be uniformly coated with a layer of grease. If it can be rubbed a layer of grease and flour a better effect.
sponge cake to kill based on degree of leavening and eggs sugar flour ratio varies, the general to fill the mold 78 into a full advisable. As a practical matter, to just filled with oven baked cakes, non-spill edge, the top non-protruding, this fashion-mode capacity of the batter just right. If the amount of loading too much cake after baking expansion of overflow, affecting the product appearance, resulting in waste. On the contrary, the amount of installed too low, in the baking process due to excessive evaporation of water to lower the soft nature of the cake.
5, sponge cake baking
1. Properly set cake baking temperature and time
baking temperature on the quality of the baked cake, a great influence. The temperature is too low, bake a cake, top of the subsidence, within the relatively rough; baking temperature is too high, then the cake top of the uplift, the central part of the easy to split, four sides to the inside contraction, cake body hard. Usually baked temperature to 180 ℃ -220 ℃ better. Baking time for the cake baking quality of a great impact. Under normal circumstances, baking time is 30 minutes. If time is short, then the internal hair sticky, unfamiliar; such a long time, then easy to dry and surrounded by hard and brittle. Baking time should be based on product size and thickness to carry out decisions, while the formula based on sugar content and flexible to adjust. Sugar high and lower temperatures, a long time; sugar content is low, the temperature is somewhat higher, long time.
2. Processing
baked cakes baked before the cake mature or not to be identified, such as the observation of the surface color of cake to determine the degree of raw and cooked. Hand push the button on the cake, let go after recovery, indicated that they had baked and can not recover, then do not bake. There is also a more direct approach is to use a thin bamboo stick into cake center, and then pull out, if the bamboo stick on the very smooth, no custard, said the cake had cooked; if the bamboo stick on the stick with custard, then Cake not cooked. If not ripe, need to continue baking, until the grilled up.
If the test cake has been cooked, then remove from the oven, remove from the mold, will immediately turn over sponge cake, cake on the rack, so that the front end down, so that the cold penetration, and then packaged. There are two ways cool cake, one is a natural cooling, cooling should be moved to reduce products, products and products should be maintained between a certain distance from the product should not be stacked. The other is air-cooled, hair should not be a direct blow to prevent the product surface crust. In order to maintain product freshness, the cake can be placed in 2 ℃ -10 ℃ in refrigerator cold.
6, sponge cake, sponge cake quality standards
quality standards are: the surface of golden brown, the internal milk-yellow color uniform, cake body lighter, at the top of flat or slightly raised, organization dense uniform, no big holes , soft, flexible, non-health within the heart, taste is not sticky quit, slightly moist, eggs, sweet taste is relatively modest.
In short, to acquire the above election materials, formulas, principles and system of laws, you can also make a tasty cake to!

do use the microwave cake?
Ingredients prosperous flour 150 grams sugar 150 grams of fine, 5 eggs, butter 150 grams
characteristics of soft sweet spices
types of dim sum dessert
class
production process 1, eggs knock Rupen, the sugar used to fight eggs, whipping until egg whitish device played when foam, and then slowly added to flour, while stirring add edge. Stir after the first labeled as fluffy cream with whisk cream-like, and then slowly stir into the custard even further.
2, the walls painted a layer of butter pudding basin, and slowly pour cream custard, and then a clean cloth covered cake basin, with a strong wave of fire can heat 8 minutes.

another
Ingredients: flour, 100 grams of dried Jiaofen 5 g sugar 30 g butter, 45 grams of milk 1 tablespoon butter, a few drops of essence
1: first of all the eggs and sugar mixture with the whisk force play bubble that There can be a heavy sense of

2: the flour, baking powder butter (in advance with the microwave to melt) together with milk and cream into the egg force Flavor Stir

3: to mix a good batter into the containers (in advance please use the butter and rub it again will not stick at the end) and then gently smooth out the surface of
the cover with plastic wrap into the microwave oven heated from time to time during the period until the bamboo stick with the bamboo stick pierced
no longer stained liquid that has been roasted on the success

4: Remove the baked cake according to their own preferences decorated with fresh cream and fruit can be a

to do with the rice cooker cake
Ingredients: 4 eggs, flour, chocolate, Koshiro sugar, milk, butter
steps:
1. Separation of egg yolk; butter, melted back;
2. Sieve flour +3 spoon chocolate powder 3-4 times back;
3. Add 3 tablespoons of the egg yolk inside the white granulated sugar, playing uniform, then add melted butter, playing uniform, then add the flour a good screen (min 2-3 times to join), playing uniform, finally add milk (to taste), playing uniform batter backup,;
4. Start playing egg white, clockwise vigorously the points three times, respectively, 10-by adding an appropriate amount of sugar, egg white will be able to play 15 minutes or so very fat, and the pots upside down, egg white and leave without even playing a down.
5. Will lay the egg white into the batter graded in sub-bottom whipped with a wooden shovel, mix the batter, and egg white paste.
6. Pour the batter has been preheated and coated with butter rice cooker, the press the cook key, when the cooking heat jump lie down again, cook for 10 minutes after the key, so repeated 3 times, the cake was fine.

Note: my family’s rice cooker is extremely small, is the simplest kind, 5 minutes from the cooking heat jump, and each of the rice cooker at different times, therefore, the time needed to master their own. As long as a toothpick inserted into cake with a toothpick apply again and again out of the cake clean even do the work.

cake,

Materials: * Lean Meat 6 2 * red onion (sliced) 4 tbsp * Egg 5 * low-gluten flour, 3 / 2 cup fine sugar * 3 / 2 cup * 1

cellophane Seasoning: * salt, monosodium glutamate 1 tablespoon each of soy sauce a little *

practice:

1, red onion slices, fried to golden brown, put Meat fry, add seasonings and mix well, namely filling.

2, eggs and sugar beat with mixer until creamy white (about 20 minutes), you can sieve into the flour, and absorbed into the batter.

3, cellophane inside a shop in the steaming, pour half the batter disappearing, in order to remove the steam for 8 minutes, sprinkle with the stuffing, and pour the remaining batter disappearing, continued steam 8 minutes, remove the equipment prior to the test stamp does not stick raw material can be removed.

Chinese:蛋糕的作法?

类别: 餐饮食品

问题:
蛋糕的作法?

回答:
海绵蛋糕的做法

海绵蛋糕的概念与制作原理
海绵蛋糕是利用蛋白起泡性能，使蛋液中充入大量的空气，加入面粉烘烤而成的一类膨松点心。因为其结构类似于多孔的海绵而得名。国外又称为泡沫蛋糕，国内称为清蛋糕(PlainCake)。
在蛋糕制作过程中，蛋白通过高速搅拌使其中的球蛋白降低了表面张力，增加了蛋白的黏度，因黏度大的成分有助于泡沫初期的形成，使之快速地打入空气，形成泡沫。蛋白中的球蛋白和其他蛋白，受搅拌的机械作用，产生了轻度变性。变性的蛋白质分子可以凝结成一层皮，形成十分牢固的薄膜将混入的空气包围起来，同时，由于表面张力的作用，使得蛋白泡沫收缩变成球形，加上蛋白胶体具有黏度和加入的面粉原料附着在蛋白泡沫周围，使泡沫变得很稳定，能保持住混入的气体，加热的过程中，泡沫内的气体又受热膨胀，使制品疏松多孔并具有一定的弹性和韧性。
二、海绵蛋糕的用料、配方
制作海绵蛋糕用料有鸡蛋、白糖、面粉及少量油脂等，其中新鲜的鸡蛋是制作海绵蛋糕的最重要的条件，因为新鲜的鸡蛋胶体溶液稠度高，能打进气体，保持气体性能稳定；存放时间长的蛋不宜用来制作蛋糕。制作蛋糕的面粉常选择低筋粉，其粉质要细，面筋要软，但又要有足够的筋力来承担烘时的胀力，为形成蛋糕特有的组织起到骨架作用。如只有高筋粉，可先进行处理，取部分面粉上笼熟，取出晾凉，再过筛，保持面粉没有疙瘩时才能使用，或者在面粉中加入少许玉米淀粉拌匀以降低面团的筋性。制作蛋糕的糖常选择蔗糖，以颗粒细密、颜色洁白者为佳，如绵白糖或糖粉。颗粒大者，往往在搅拌时间短时不容易溶化，易导致蛋糕质量下降。
海绵蛋糕在制作过程中，一般有两种做法：一种是只用蛋清而不用蛋黄的“天使蛋糕”，另一种是用全蛋的“黄海绵蛋糕”，因而配方也各有不同。
天使蛋糕由蛋清、白糖、面粉、油脂等按5：3：3：1的比例配合制作而成，因配方中没有用蛋黄，所以其发泡性能很好，糕体内部组织相对比较细腻，色泽洁白，质地柔软，几乎呈膨松状。
黄海绵蛋糕传统的配方一般有两种：一种是鸡蛋与糖、面粉的比例为 1：1：1，另一种为鸡蛋与糖、面粉的比例为2：1：1。与天使蛋糕的不同之处在于其不仅使用蛋清，同时也使用了蛋黄，如果制作方法得当，其成品品质与天使蛋糕无异。
三、海绵蛋糕的搅糊工艺
1．蛋白、蛋黄分开搅拌法
蛋白、蛋黄分开搅拌法其工艺过程相对复杂，其投料顺序对蛋糕品质更是至关重要。通常需将蛋白、蛋黄分开搅打，所以{zh0}要有两台搅拌机，一台搅打蛋白，另一台搅打蛋黄。先将蛋白和糖打成泡沫状，用手蘸一下，竖起，尖略下垂为止；另一台搅打蛋黄与糖，并缓缓将蛋白泡沫加入蛋糊中，{zh1}加入面粉拌和均匀，制成面糊。在操作的过程中，为了解决吃口较干燥的问题，可在搅打蛋黄时，加人少许油脂一起搅打，利用蛋黄的乳化性，将油与蛋黄混合均匀。
2．全蛋与糖搅打法
蛋糖搅拌法是将鸡蛋与糖搅打起泡后，再加入其他原料拌和的一种方法。其制作过程是将配方中的全部鸡蛋和糖放在一起，入搅拌机，先用慢速搅打2分钟，待糖、蛋混合均匀，再改用中速搅拌至蛋糖呈乳白色时，用手指勾起，蛋糊不会往下流时，再改用快速搅打至蛋糊能竖起，但不很坚实，体积达到原来蛋糖体积的3倍左右，把选用的面粉过筛，慢慢倒入已打发好的蛋糖中，并改用手工搅拌面粉(或用慢速搅拌面粉)，拌匀即可。
3．乳化法
乳化法是指在制作海绵蛋糕时加入了乳化剂的方法。蛋糕乳化剂在国内又称为蛋糕油，能够促使泡沫及油、水分散体系的稳定，它的应用是对传统工艺的一种改进，尤其是降低了传统海绵蛋糕制作的难度，同时还能使制作出的海绵蛋糕中能溶入更多的水、油脂，使制品不容易老化、变干变硬，吃口更加滋润，所以它更适宜于批量生产。
其操作时，在传统工艺搅打蛋糖时，使蛋糖打匀，即可加入面粉量的10％的蛋糕油，待蛋糖打发白时，加入选好的面粉，用中速搅拌至奶油色，然后可加入 30％的水和15％的油脂搅匀即可。
四、海绵蛋糕的灌模
蛋糕原料经调搅均匀后，一般应立即灌模进入烤炉烘烤。蛋糖调搅法应控制在15分钟之内，乳化法则可适当延长些时间。蛋糕的形状是由模具的形状来决定的。
1．模具的选择
蛋糕的成形一般都是借助于模具来完成的。一般常的用模具有马口铁、不锈钢、白铁皮、金属铝以及耐热玻璃材料制成。其形状圆形、长方形、花边形、鸡心形、正方形等。边沿还可分为高边和低边两种。选用时要依据蛋糕的配方不同、比重不同、内部组织状况的不同，灵活进行选择。海绵蛋糕因其组织松软，易于成熟而可以灵活地进行选择模具，一般可依据成品的形状来选择模具。
2．蛋糕糊灌模的要求
为了使烘烤的蛋糕很容易地从模具中取出，避免蛋糕黏附在烤盘或模具上，面糊在装模前必需使模具清洁，还要在模具四周及底部铺上一层干净的油纸，在油纸上还要均匀地涂上一层油脂。如能在油脂上撒一层面粉则效果更佳。
海绵蛋糕依据打发的膨松度和蛋糖面粉的比例不同而不同，一般以填充模具的七八成满为宜。在实际操作中，以烤好的蛋糕刚好充满烤盘，不溢出边缘，顶部不凸出，这时装模面糊容量就恰到好处。如装的量太多，烘烤后的蛋糕膨胀溢出，影响制品美观，造成浪费。相反，装的量太少，则在烘烤过程中由于水分过多地挥发而降低蛋糕的松软性。
五、海绵蛋糕的烘烤
1．正确设定蛋糕烘烤的温度和时间
烘烤的温度对所烤蛋糕的质量影响很大。温度太低，烤出的蛋糕顶部会下陷，内部较粗糙；烤制温度太高，则蛋糕顶部隆起，中央部分容易裂开，四边向里收缩，糕体较硬。通常烤制温度以180℃-220℃为佳。烘烤时间对所烤蛋糕质量影响也很大。正常情况下，烤制时间为30分钟左右。如时间短，则内部发黏，不熟；如时间长，则易干燥，四周硬脆。烘烤时间应依据制品的大小和厚薄来进行决定，同时可依据配方中糖的含量灵活进行调节。含糖高，温度稍低，时间长；含糖量低，温度则稍高，时间长。
2．蛋糕出炉处理
出炉前，应鉴别蛋糕成熟与否，比如观察蛋糕表面的颜色，以判断生熟度。用手在蛋糕上轻轻一按，松手后可复原，表示已烤熟，不能复原，则表示还没有烤熟。还有一种更直接的办法，是用一根细的竹签插入蛋糕中心，然后拔出，若竹签上很光滑，没有蛋糊，表示蛋糕已熟透；若竹签上粘有蛋糊，则表示蛋糕还没熟。如没有熟透，需继续烘烤，直到烤熟为止。
如检验蛋糕已熟透，则可以从炉中取出，从模具中取出，将海绵蛋糕立即翻过来，放在蛋糕架上，使正面朝下，使之冷透，然后包装。蛋糕冷却有两种方法，一种是自然冷却，冷却时应减少制品搬动，制品与制品之间应保持一定的距离，制品不宜叠放。另一种是风冷，吹风时不应直接吹，防止制品表面结皮。为了保持制品的新鲜度，可将蛋糕放在2℃-10℃的冰箱里冷藏。
六、海绵蛋糕质量标准
海绵蛋糕的质量标准是：表面呈金黄色，内部呈乳黄色，色泽均匀一致，糕体较轻，顶部平坦或略微凸起，组织细密均匀，无大气孔，柔软而有弹性，内无生心，口感不黏不干，轻微湿润，蛋味甜味相对适中。
总之，掌握了以上选料、配方、原理及制法后，你也可以做出一盘香喷喷的蛋糕来!

使用微波炉怎样做蛋糕？
主 料 富强粉150克，细砂糖150克，鸡蛋5个，奶油150克
调 料
特 点 松软香甜
种 类 点心甜食类
制作过程 1、鸡蛋磕入盆中，加糖，用打蛋器搅打至蛋液发白、起沫时，再慢慢加人面粉，边加边搅拌。搅拌均匀后，先将奶油用打蛋器打成蓬松乳霜状，再慢慢倒入蛋糊中进一步搅拌均匀。
2、将糕盆内壁涂一层奶油，慢慢倒入奶油蛋糊，再用一条干净布盖住糕盆，以强波火力加热8分钟即可。

另一种
材料：面粉 100克 干酵粉5克 砂糖30克 黄油45克 牛奶1大勺 奶油香精数滴
1：首先 把鸡蛋和砂糖混合 用打蛋器用力打出泡沫 觉得有厚重感了就可以了

2：将面粉，发酵粉 黄油（事先用微波炉加热融化） 牛奶和奶油香精 一起放进蛋液 用力搅拌均匀

3：把搅拌好的面糊 倒入容器（事先请用黄油擦一遍 才不会沾底） 表面
抹平 然后轻轻的用保鲜膜盖住 放入微波炉加热 期间不时的用竹签刺入
直至竹签上不再沾有液体 就表明已经烤成功了

4：取出烤好的蛋糕 按自己的喜好用鲜奶油 和水果装饰 就可以了

用电饭锅做蛋糕
材料：鸡蛋4枚 面粉 巧克力粉 白砂糖 牛奶 黄油
步骤：
1。蛋清蛋黄分离；黄油溶化备用；
2。面粉+3勺巧克力粉 筛3-4次备用；
3。将蛋黄内加入3勺白砂糖，打匀，然后加入溶化了的黄油，打匀，再加入筛好的面粉（分2-3次加入），打匀，{zh1}加入牛奶（适量），打匀面糊备用，；
4。开始打蛋清，顺时针猛打，分3次分别加入适量的糖，10-15分钟左右蛋清就能打的很发了，把盆倒过来，蛋清都留不下来就算打好了。
5。将打好的蛋清分次加入到面糊中，用木铲子子上下翻飞，将面糊和蛋清糊拌匀。
6。将面糊倒入已经预热并涂了黄油的电饭煲里，按下煮饭键，当煮饭跳到保温后10分钟再次按倒煮饭键，如此反复了3次，蛋糕就好了。

注意：我家的电饭煲极小，是最简单的那种，5分钟就从煮饭跳到保温了，每家的电饭煲时间不同，所以时间需要自己掌握。只要用牙签插到蛋糕里再抽出来牙签干干净净的蛋糕就算做好了。

咸蛋糕

材料：*瘦绞肉6两*红葱头(切片)4大匙*蛋 5个*低筋面粉3/2杯*细糖3/2杯*玻璃纸1张

　　调味料：*盐、味精各少许*酱油1大匙

　　作法：

　　1、红葱头切片，油炸至金黄色，放进绞肉同炒，加入调味料拌匀，即为馅。

　　2、将蛋和糖用打蛋器打至乳白色( 约20 分钟) ，即可筛入面粉，和匀成面糊。

　　3、玻璃纸铺于蒸具内，倒入一半面糊抹平，以中火蒸8 分钟取出，撒上内馅，并将剩余面糊倒入抹平，续蒸8 分钟，取出前以用具试戳，不沾生料即可取出。