【烘焙学堂】海绵蛋糕的制作 - 西祠胡同（[school] Sponge Cake baking production - Xicihutong）.docVIP

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【烘焙学堂】海绵蛋糕的制作 - 西祠胡同（[school] Sponge Cake baking production - Xicihutong）.doc

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【烘焙学堂】海绵蛋糕的制作 - 西祠胡同（[school] Sponge Cake baking production - Xicihutong）

【烘焙学堂】海绵蛋糕的制作 - 西祠胡同（[school] Sponge Cake baking production - Xicihutong） [school] Sponge Cake baking production - Xicihutong User /ID password registered new user online: 29120 people Hello The alley | block | Music City | | beat | list | MMS to help people: new human | man woman | region: Beijing Shanghai Guangzhou Nanjing | | | | Hangzhou Are | digital | reporter | | | |IT| car owners travel life | media | | | | economic literature humanities sports entertainment | | art | | college education | | emotional game | animation | zayuan Hutong workshop city life Life Service baking workshop [baking school] sponge cake production Address: /b776561/htm, copy the reference [] returns hypertext copy for beginners. close window ID:Long rain online published: 2007-5-5 21:23:24 Sponge cake making In the west, cake is a typical Western pastry, which is loved by many people. At present, in our country, cake, as a kind of food suitable for both the old and the young, is gradually coming into every household. First, sponge cake concept and production principle Sponge Cake is the use of protein foaming properties, a large amount of air is filled into the egg in a class of bentonite add flour and baked snack pine. Because of its structure similar to the porous sponge named. Abroad, also known as the bubble cake, the domestic known as PlainCake. In the process of making cake protein, high-speed stirring to make one of the globulin reduces the surface tension, increase the protein viscosity, because the viscosity of the components contribute to the initial bubble formation, so quickly into the air, forming foam. The globulin and other proteins in proteins are mildly denatured by mechanical agitation. The protein unfolding can be condensed into a layer of skin, forming a very firm film will be mixed with air surrounded, at the same time, due to the effect of surface tension, the protein foam shrinkage became spherical, plus protein colloid has viscosity and add