THE BASICS OF FROZEN CAKES 冷冻蛋糕基本介绍 ROY CHUNG BAKERY CONSULTANT US WHEAT ASSOCIATES SINGAPORE LEAVENING OF CAKES 蛋糕发酵 The forms of leavening can occur in cakes:蛋糕中发酵因素 Vapor pressure 水蒸汽压力 Chemical leavening 化学发酵物 Expansion of air cells incorporated during Mixing在搅拌中产生气泡澎胀 CLASSIFICATION OF CAKES 蛋糕分类 Based on functional ingredients that are involved in the retention of air cells in the batter: 依据原材料持气功能来划分 Foam cakes 乳沫蛋糕 Batter cakes 面糊类蛋糕 Chiffon cakes 戚风蛋糕 CLASSIFICATION OF CAKES 蛋糕种类 FOAM CAKES:乳沫蛋糕 Aeration properties based on egg content in Formulation 依据配方中蛋的含量来划分膨松的程度 Formation of air cells based on whipping before adding other ingredients 气泡的形成是在末加其它配料前在搅拌中形成的 Angel food cakes 天使蛋糕 - Uses only egg whites as the egg source只使用蛋白 Sponge cakes 海绵蛋糕 - uses whole eggs or fortified whole eggs使用全蛋或强化全蛋 CLASSIFICATION OF CAKES 蛋糕分类 BATTER CAKES:面糊蛋糕 Aeration properties based on fat / oil in the Formulation 以配方中的油脂来划分 A fat-water emulsion is formed during mixing which traps the air cells in the batter在搅拌过程中形成的脂肪乳状液裹住气泡 Layer cakes 多层蛋糕 Uses chemical leavening to enhance volume 使用化学膨松物来增加其体积 Pound cakes 重油蛋糕 Leavening only by air incorporated during Mixing在搅拌过程中与空气混合产生的膨松效果