cook

the best choice of eggs, eggs, ice, followed by fresh eggs, you can not use Chen eggs. This is because the ice egg albumen and yolk separated more easily than fresh eggs. In addition, if the individual will be fresh egg white stored in refrigerator 1 to 2 days, then remove the whip, protein more easily than fresh foam, foaming capacity of this change, in fact, because protein PH value from 8.9 reduced to 6.0 due.

2, should use fine sugar (or medium grain) white sugar, as this protein in the egg yolk and cream paste is easier to melt.

3, flour, cake flour is preferred, high-gluten flour can not vote. High-gluten flour will produce a large number of gluten with water to form the gluten network of the foam cake.

4, the oil should use liquid oil, such as salad oil and so on. This is because the oil is in the egg yolks and sugar until Whisk added, the use of solid fat is not easy to whip the uniform, thus affecting the quality of cake.

5, the use of tartar and baking powder, you should pay attention to whether their shelf life and moisture. The use of the failure of tartar and baking powder, it will affect the expansion of the cake.