How to make a cake fluffy
The fluffiness of a cake is one of the important criteria for measuring its taste. Whether you are a beginner or a baking expert, you all want your cakes to be fluffy and soft. So, how do you make a fluffy cake? This article will give you a detailed analysis based on the hot topics and hot content on the Internet in the past 10 days.
1. Key factors affecting the fluffiness of cakes
The fluffiness of a cake is mainly affected by the following factors:
| factors | Description |
|---|---|
| Material selection | The selection and proportion of flour, eggs, sugar, oil and other materials directly affect the fluffiness of the cake. |
| Stirring method | Over-mixing or under-mixing will affect the fluffiness of the cake. |
| Oven temperature | Temperatures that are too high or too low will cause the cake to fail to rise sufficiently. |
| starter culture | The amount and timing of using leavening agents such as baking powder and baking soda are also critical. |
2. How to choose materials
Choosing the right ingredients is the first step in making a fluffy cake. The following are some of the most popular recommended materials on the Internet:
| Material | Recommended brands | function |
|---|---|---|
| Low gluten flour | queen, golden statue | Cake flour has low protein content and is more suitable for making fluffy cakes. |
| eggs | Fresh free-range eggs | The degree of whipping of eggs directly affects the fluffiness of the cake. |
| sugar | fine sugar | Fine sugar dissolves more easily and helps the egg whites to beat. |
| baking powder | Aluminum-free baking powder | Use in moderation to increase the fluffiness of cakes. |
3. Stirring skills
Stirring is one of the key steps in making a fluffy cake. The following are the most popular mixing techniques on the Internet:
1.Beat egg white: Whipping egg whites is the core of making fluffy cakes. When whipping, make sure the container and whisk are water-free and oil-free. Add fine sugar in batches and whip until stiff peaks form.
2.Batter mixing: When mixing the beaten egg whites with the batter, you need to use a cutting and mixing method to avoid defoaming.
3.Avoid over mixing: Over-mixing the batter will cause excessive gluten formation and affect the fluffiness of the cake.
4. Oven temperature control
The control of oven temperature is crucial to the fluffiness of cakes. The following are recommended temperature settings across the network:
| cake type | preheating temperature | Baking temperature |
|---|---|---|
| Chiffon cake | 160°C | 150°C |
| sponge cake | 170°C | 160°C |
| pound cake | 180°C | 170°C |
5. Common problems and solutions
The following are the fluffy cake problems and solutions that have been hotly discussed on the Internet in the past 10 days:
| question | Reason | Solution |
|---|---|---|
| Cake collapses | The oven temperature is too high or the door is opened too early | Lower the temperature and leave in the oven for 5 minutes before taking it out. |
| The cake won't rise | Egg whites are under-beaten or over-beaten | Make sure the egg whites are whipped until they reach stiff peaks, using a cutting motion when mixing. |
| Soggy inside of cake | Insufficient baking time or too low temperature | Extend the baking time or increase the temperature. |
6. Summary
Making fluffy cakes requires starting from many aspects such as material selection, mixing skills, and oven temperature. By properly proportioning the ingredients, mastering the correct mixing method, and controlling the oven temperature, you are sure to make a fluffy and delicious cake. I hope the content of this article can be helpful to you!
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