Make the cake embryo syrup, by 1000g white sugar with 500g water, boil, after cold into. When eggs and sugar are beaten, the high speed should be used, which is required for endosperm protein characteristics.
The other is the main ingredients of a cake egg, egg leavening is mainly dependent on the protein in the endosperm protein, while the endosperm protein only in the high speed beat, to a large number of air parcels, the formation of air bubbles, so that increasing the volume of cake leavening, so the whipping protein, are advised not to use high-speed and low speed.
In making cakes, the quality of flour directly affects the quality of the products. Production of cake flour in general should use low gluten flour, low gluten flour for gluten free, special cake made of soft, swelling volume, surface roughness. If short time, low gluten flour can be made from medium gluten flour or high gluten flour with proper amount of corn starch.
