Tips for authentic shortcrust cake

Many people like crispy cakes, which taste very good and have certain nutritional benefits. They can be eaten as breakfast or as an appetizer dessert. The method of making crispy cakes is actually not difficult. As long as you master some tips for making authentic crispy cakes, you can make delicious crispy cakes. In order to make a fluffy, soft and crispy cake, the fermentation process is quite important, and the selection of ingredients is also quite important.

Authentic crispy cake

Main ingredients part a: 40 whole eggs, 2000g sugar, 20g cake oil, 30g tartar powder, 20g salt. Accessories: 1500g low-gluten flour, 17g baking powder, 50g custard powder, 20g milk powder, sesame seeds as needed.

1. First wipe the mixing bucket clean to avoid any moisture. Otherwise, it won’t work and you’ll fail if you don’t do it. Then crack the eggs into the mixing bucket one by one. If any eggshells accidentally fall in, pick them out. Then weigh the sugar, cream of tartar and salt and pour them into the bucket.

2. Install the egg beater bucket and mix at medium speed. Stir until the sugar is completely dissolved. This step is very important. Be sure to stir the sugar until it melts. While doing this step, do the third step at the same time

3. When doing the second step, you must complete this step at the same time. Sift the flour through a flour sieve to filter out the particles. A large amount of air can also be filtered in. This will make the cake fluffier. At the same time, add baking powder, custard powder, milk powder and flour. Baking powder is a chemical leavening agent, custard powder adds flavor and color, and milk powder adds fragrance.

4. When the second and third steps are completed at the same time, switch to high-speed stirring. At the same time, add the cake oil into the bucket, making sure to add it at high speed. It takes about 20 minutes to kill time, and the time is different in winter and summer. Specifically, the paste flows on the paste to make bows and write, and the convex marks are clearly visible. Even if you stick a chopstick in it, it won't fall over. It's as thick as birthday cake cream and three to four times its original volume. Be sure to whip it, this is a crucial step, and it will only be fluffy if it is whipped well.

5. After beating, switch to medium speed. Slowly add the flour weighed in the third step into the bucket and stir evenly. Do not stir for too long, otherwise the foam will disappear. This means that when whipping, a large number of bubbles will disappear. The basic principle of making the product fluffy is to make the product full of bubbles, with a uniform, delicate and elastic texture.

6. Do this step at the same time as the previous one, or do this step as the first step. Because you must pay attention to this step to succeed. This step can be done before the first step, which is to mix salad oil and liquid ghee together. The ratio is 3:7. Because the cake made with liquid shortening is full of attractive golden color, it is best to use shortening, because the cake made with shortening is crispier.

7. Turn off the egg beater and remove the mixing bowl. Put the batter into a piping bag and squeeze into the baking pan. Fill about two-thirds full as it will expand during baking. This way, it will just cover the baking pan after baking, and it looks good. The cakes will not stick together after baking due to being overfilled. Then sprinkle some sesame seeds, raisins (soak in water before use), or melon seeds, and fried peanuts. Put them in and bake them together, the finished product will taste more fragrant. It is best to choose a single type and avoid mixed flavors.

8. When the oven is beating at high speed, it is necessary to turn on the oven and preheat it, and adjust the temperature to 200 degrees for the upper fire and 210 degrees for the lower fire. It depends on the actual temperature of the oven. Some ovens have stronger fires, so you can adjust the temperature lower. For example, the surface of the food becomes burnt quickly when it is grilled, and it is still not cooked when it is cut. This will cause strong heat in the body, and the upper part will not be cooked and the lower part will be mushy. This one is very effective in reducing internal heat. Baking flexibility!

9. Do not open the oven during baking as the food will shrink when it gets cold. This way it won’t be fluffy. When baking, you must pay attention to the color of the cake surface. After baking, turn the two baking trays over and bake again. After baking to 90% done, open the oven door to make sure the cake does not shrink or become solid and hard. At this time, brush a layer of ghee on the cake, preferably shortening. Bake for two minutes right after you bake it, so that the finished product will be crispier and more crunchy.

10. Bake until golden brown and then take it out of the oven. Turn it upside down immediately after taking it out of the oven. Do not pour it out after it has cooled down, otherwise it will not only be unable to be poured out, but the residual heat will also dry out the moisture. It will also shrink and not be fluffy. Don't let something that takes so long to make fail at the last step.

Cooking tips The basic principle of making food fluffy is to induce chemical or biochemical reactions to produce a large amount of gas in food made of flour, so that the dough or batter can fully expand in volume, and the gluten in the flour forms a network that can retain gas, and under the action of gas, it becomes a uniform and dense porous state, thus making the food fluffy, crispy or soft and delicious, forming the various pasta we are familiar with. This is a commercial recipe and has a high rate of repeat customers. Don't use a 5-liter mixer for my recipe, it won't hold it. I use a 30 liter bucket.