Which prawn knows how to make a cream cake? I appreciate it! !

There are two kinds of cream cakes: heavy cream cakes; Cream cake.

Heavy cream cake:

Also known as pound cake, cream cake and pudding cake. The raw materials used in this cake are flour 1 lb (100%), cream 1 lb (100%) and injection-molded batter 1 lb (100%), so it is called pound cake.

Main features: at least 40% oil, at most 100%, and 0-2% baking powder. The cake is closely organized and has fine particles. Middle baking temperature (162— 190℃). Flour and eggs are willful raw materials. Because cream and sugar are flexible raw materials, such a cake is soft and delicious, which solves the shortcoming that the cake is too capricious. Heavy cream cake is a kind of high-grade cake, because its ingredients are high and its cost is higher than other kinds of cakes.

Cream cake:

The minimum amount of grease is 30% and the maximum amount is 60%. The minimum dosage of baking powder is 4% and the maximum dosage is 6%. The cake has soft tissue and coarse particles. The baking temperature is high (190-232℃).

pay attention to

Because cream cake is made of flour, sugar, grease, cream and eggs, these raw materials are rich in nutrition and high in water content, and are easily infected by bacteria. Coupled with the survival and reproduction of high-temperature resistant bacteria remaining in the cake itself, it is easy to spoil the cake. Therefore, cream cakes should be eaten while buying, and should not be stored for a long time. Even in winter, the storage time should not exceed 7 days.