The secret of cake baking

If it comes to all measurements of cake baking, screening and mixing looks more like science lessons than fun, then keep clicking. With the top ten secrets of our baking cake, you will conquer the cake and enjoy it. 1. Start stirring the bowl with good results.
A cake is essentially a chemical experiment - a series of ingredients that mix together in a specific order to produce a specific effect. Butter cakes, such as pound cakes and most cakes, are prepared by first mixing fat and sugar together, adding eggs, and slowly blending the dry ingredients into the mixture while alternating with the liquid to obtain their soft, delicate texture and moisture - Debris. Such as milk or buttermilk. When the whole egg or egg white (depending on the cake) was whipped until it was large, the angel food, sponge and chiffon cake got their signature aerated, foamy texture and then folded into a batter. The air whipping eggs gives the volume of these cakes, making them elastic and elastic. So no matter what cake you make, make sure to follow the recipe instructions. The described sequence and method does include cake baking. 2. Learn about your oven.
To prevent the cake from being over or over, please prepare the oven thermometer - this is the best way to ensure that the oven is calibrated correctly. Baking the cake in the middle (too close to the top or bottom will cause excessive coloration). Gently close the oven door - a hard blow can release air bubbles trapped in the batter. To check the completion, gently press the center of the cake; if it rebounds, it is complete. Or insert a raft; it should come out clean.
3. Select the appropriate pan size (and color).
Your recipe requires two 9-inch round cake pans, but you only have 8 inch dishes. What should I do? Get two 9-inch pots. The pan size is specified in the recipe because the cake increases in volume by 50% to 100% during baking; if your pan is too small, the cake may overflow. Color is also important; glass or black non-stick pans usually require a 25 degree lower baking temperature than silver aluminum pans. 4. Use the correct flour formula.
Different flours contain different percentages of protein - the more protein, the more gluten. Cake flour has the lowest protein content and high yield, such as angel food cakes. Bread flour is the most used for more intensive items; everything is in the middle and produces tender cakes.
5. Weighing, do not measure flour.
If you don't have a kitchen scale, it's time to buy one. Weight is the only accurate way to measure flour. Depending on how tightly the flour is placed in the measuring cup, it may eventually reach twice the expected amount. This is why we first measure flour in ounces.