How Much Influence Does The Choice Of Flour, Fat, Salt, And Sugar Have On The Cake?
Jun 25, 2020
3. The choice and function of salt in cake
It is generally better to use refined salt in the cake. Adding salt to the cake can reduce the sweetness and make it palatable. It can also bring out the fragrance of other ingredients, increase the whiteness of the cake and the toughness of the gluten protein. If no salt is added to the cake, it will be sweet. Strong taste, greasy after eating.
4. The choice and effect of sugar in cake
(1) The choice of sugar: The sugar usually used for cake making is white granulated sugar, and a small amount of powdered sugar or syrup is also used. White granulated sugar, referred to as granulated sugar, is divided into coarse sand, medium sand and fine sand according to its crystal grain size. If you are making sponge cakes or chiffon cakes, it is best to use white granulated sugar. It is better to have fine granules. Because the sugar with large granules is often insoluble due to the high amount of sugar used or the short mixing time, for example, there is still white sugar in the finished cake. The presence of particles will cause the quality of the cake to decrease. When conditions permit, it is best to use granulated sugar; powdered sugar is a re-product of sucrose, commonly used in heavy oil cakes or cake decoration; syrups include invert sugar syrup and starch syrup (glucose syrup) , Syrup can be used for cake decoration, foreign countries are often added when making cake batter to improve the cake flavor and cake preservation properties.
(2) The effect of sugar in the cake: In addition to providing sweetness in the cake, sugar also makes the cake color, and increases the softness and moisture retention of the cake, thereby delaying the aging of the cake and prolonging the shelf life of the cake. Cake moisturizing effect is better than sugar. Too much sugar makes the cake too loose and small, while too little sugar makes the cake hard.
In addition, although the preservative is not the main raw material in the cake, its choice can not only affect the preservative effect of the cake, but also directly affect the flavor, texture and taste of the cake, especially certain monomer chemical preservatives (such as Calcium propionate), so you must carefully choose cake preservatives. The high-quality and efficient cake antiseptic preservative can not only effectively prevent the cake from growing moldy and prolong the shelf life of the cake, but also ensure that there is no thick and astringent feeling after adding chemical preservatives.
