Cake base recipe

There are many ingredients needed to make cake base, such as eggs, ordinary flour, and white sugar. Beat the egg mixture into a paste, put it into a mold and steam it, and finally cut it into pieces and place it on a plate. When making cake base, you need to understand some precautions and pay attention to the heat, so that you can make a soft and sweet cake base. Let's learn about this aspect below.

Cake base recipe

1. Raw material formula: 1 kg fresh eggs, 0.8 kg flour (ordinary flour), 0.9 kg white sugar, 100 g water.

2. Operation points 1. Beat the egg paste. Wash fresh eggs with clean water, crack them into a container, add white sugar, and use several pairs of chopsticks to beat in one direction from slow to fast to allow air to enter. Add water before the egg liquid is almost ready, and continue beating until the egg liquid becomes a foamy, viscous colloid and its volume increases by 1.5-2 times than the original. The beating time is about 20 minutes. If the time is too short, the flour will not be aerated enough; if the time is too long, the flour will easily clump together, and the sugar molecules will re-aggregate and sink, resulting in precipitation, which will make the finished product fail to meet the requirements of being loose and fluffy. 2. Make the paste. When the egg liquid is beaten to the required quality, immediately add the sifted flour. Mixing powder requires a short time, slow stirring speed and thorough mixing. The prepared batter should not be kept for a long time and should be put into the mold immediately to prevent it from sinking to the bottom and affecting the fluffiness of the finished product. 3. Steam in mold. Wash and dry the mold (a small square wooden frame, 3 cm high), place it on the steamer, and cover it with a clean steaming cloth (gauze soaked in water). After the water in the steamer boils, pour the batter into the wooden frame covered with the steaming cloth. Use an iron or wooden shovel to spread the batter to a thickness of about 1.5 cm. Cover and steam over high heat for 15-20 minutes. Insert a thin bamboo stick into the center of the cake. After pulling it out, if there is no paste-like adhesion on the bamboo stick, it means the cake is cooked and you can stop the heat; if there is paste-like adhesion on the bamboo stick, continue steaming. 4. Cut into pieces and arrange on a plate. Place the steamed cake on a panel, remove the steaming cloth, cut it into 4 cm x 7 cm rectangles with a knife, place it on a plate after it cools down, and it is ready to eat. The finished product is light yellow in color, regular in shape, neat incision, uniform thickness, uniform and fine pores in the internal structure, elastic, without lumps of flour, sugar, etc., with a soft and sweet taste, pure egg flavor and no peculiar smell.

Cake making precautions

1. When making cakes, the quality of flour directly affects the quality of the product. The flour used to make cakes should generally be low-gluten flour, because low-gluten flour has no gluten strength, and the cakes made from it are particularly soft, have a larger volume, and a smooth surface. If you are temporarily short of low-gluten flour, you can use medium-gluten flour or high-gluten flour and add an appropriate amount of corn starch to make it. 2. Another main ingredient of cake is eggs. The fluffiness of eggs mainly depends on the endosperm protein in the egg whites. Only when the endosperm protein is beaten at high speed can it wrap a large amount of air to form bubbles, which will increase the volume of the cake and make it fluffier. Therefore, when beating the egg whites, it is better to use high speed rather than low speed. 3. To make the syrup for the cake base, add 1000g of sugar and 500g of water, boil, and then cool thoroughly. When beating eggs and sugar, it is advisable to use high speed, which is required by the characteristics of endosperm protein. 4. Before baking the cake, the oven must be preheated, otherwise the softness and elasticity of the baked cake will be affected. The utensils used to beat the cake must be clean, especially they must not touch greasy items, otherwise the cake will not be fluffy, affecting the quality and taste. 5. The traditional method of making cakes is to apply oil to the inner wall of the mold with a bottom. The edges of the cakes made in this way are often colored and the bottom layer is darker in color. Now you can use a cake ring to make cakes. Just put a piece of white paper at the bottom of the ring instead of applying oil. The edges of the cakes made will be colorless and the bottom layer will be lighter in color, which can save costs, including saving the cake on the surface and the bottom layer.

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