蛋糕培训学校烘焙原理知识（Cake training school baking principle knowledge）.docVIP

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蛋糕培训学校烘焙原理知识（Cake training school baking principle knowledge）.doc

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蛋糕培训学校烘焙原理知识（Cake training school baking principle knowledge）

蛋糕培训学校烘焙原理知识（Cake training school baking principle knowledge） Cake training school baking principle knowledge Section 1 Classification and properties of cakes There are many kinds of cakes, which can be divided into three broad categories: First, milk foam, also known as Qing cake, it is divided into two kinds of protein and sponge 1, protein - angel cake, the main ingredients for protein, sugar, flour. Features: white, slightly rough taste, taste is not too good, but the appearance of beautiful, egg smell pus. 2, all egg sponge cake, the main ingredients for the whole egg, sugar, flour, cake oil and liquid oil. Features: fragrance taste, structure of soft, elastic, light oil. Two, Qi wind category In the early 90s, with the Taiwanese baked enterprises entering the mainland market, the chiffon cakes produced by them gradually became popular. In fact, Chiffon Cake history is short, there are at least three, forty years, the so-called chiffon, is English CHIFFON transliteration, the original French word, meaning is prepared to send the protein as soft stuffing, and chiffon sent is the egg yolk and protein separation of mixing, put protein mixing very fluffy, very soft, stir in egg yellow paste, so this kind of cake called Chiffon Cake. The batter thin soft, fluffy, product characteristics: egg flavor and aftertaste, soft and elastic structure, fine microstructure compact toughness. Study works of Chiffon Cake Student: Xu Liang, class 11, West Point, Chengdu Study time: 1 months Major: Pastry all-around Tutor: Miss Gao 1, respectively, egg yolk paste and protein paste raw materials. 2, separate the egg white, egg yolk, with two larger containers (the egg white basin should be clean, no oil, no water) Add 30 grams of granulated sugar, 80 ml of salad oil, and 80 ml of milk into the yolk bowl 3. Mix the low powder with the baking powder. Sift two times. 4, egg white with a few drops of white vinegar, beaten to the coarse bubble, the white sugar will be 3 times to join, th