(This week, it was supposed to be the introduction of Fats this week, but Banana is still “researching”, and the topic of Sweeteners is also being unfinished by Anatomysu, so Mother Tortoise sits and molds it. … Eggs, for firefighting, in the meantime – Oh, what a long and confusing sentence!)
The baking process in general, to be honest, with the mother turtle, is still a mystery. In the Introduction, we deliberately consider cooking in general, and baking in particular as a science, but like any other science (please continue to consider baking as a science, which each Baking is a scientist), baking is not easy to understand. At least, to understand deeply, you have to really love, and put in the effort to learn until the end. But is there a scientist in this world who knows all the details about all fields? But they all have one thing in common, which is very basic knowledge that every scientist has to “fix” for himself. To go a long way requires good health.
With Eggs, a common ingredient, even in everyday meals. A small egg but contains so many things inside it. The lotus family of vegetables and fruits is a species of plant that people make full use of its parts, from the roots (lotus root) to the bitter lotus heart. So are eggs. In the framework of the article on the topic of kitchen ingredients, please allow me to mention only the “edible” aspect of the egg. The eggshell part, though forgotten by many people, has its own “mission”, which is very useful – anyone who wants to know the uses of eggshells in life, please look for the “Five Seasons of Love” in the near future. “Read and play (take advantage of advertising… wolf 😉 ). Because eggshells are worth loving.
Okay, let’s get to the topic.
Different proportions of ingredients result in cakes that taste different, or look different, even though they all have the same name. Furthermore, the same ingredients and different ratios can produce different types of cakes. Want to make cookies, muffins or a plate full of pancakes? You just need to use those basic ingredients to do it all. Because the ancient bakers knew the properties of the ingredients well, like an eight-year-old child memorizing the multiplication table, they could create any cake recipe they wanted (all cakes). However, being a scientist must experiment, and most importantly, the spirit of not being discouraged after each failure). For women who make cooking for the family one of their pleasures, mastering the basics, if not fun, can be quite helpful. (Sometimes the mother turtle “accidentally” reveals a bit of information to the children, which is bound to get their curious reaction, “How do you know so well?” (At least it has the effect of distracting the children. 😛 ) If you clearly understand the ingredients you use, one thing is for sure, everyone will know by themselves why their cake does not bloom, or does not have the desired color. Make your own recipe accordingly, save time and don’t have to bother anyone.Even writing a recipe will not be just for professional bakers.
In the kitchen of savory cakes, duck eggs are probably more commonly used than chicken eggs, but in pastry making the opposite is true. So this article is mainly about chicken eggs, although some types of eggs such as quail eggs, duck eggs, pheasant eggs, etc. Can be used for baking. In particular, with Gan cake, it is often made from duck eggs.
1. What is the use of eggs in cake recipes?
Not just 1, but roughly counting all 10 fingers but still not understanding the meaning of eggs in cake recipes. “Really, it’s not a joke.”
With eggs, we need to use less additives (here we refer to “healthy” additives such as baking powder), natural cake color, flour mixture with consistency, finished cake with suitable structure, taste, etc.
Eggs have two parts: the white and the yolk. Depending on the type of cake, the recipe may call for whole eggs or just the whites or just the yolks. Sometimes the ratio is uneven, for example 4 yolks + 2 whole eggs (that-you-know-what).
Hatching: When the eggs are whipped, it means that the air is “mixed” inside, “contained” in the bubble nests. Put the mixture in the oven, the right temperature, the cake will rise. Like magic.
Color: In egg yolks there are lipids, people (scientists, of course!) find cartenoids in them. This substance, when heated (baked) will have a natural yellow-brown color. However, how much gold depends on the breed of the child that lays the egg
Binding: Eggs are apricots as a bridge so that fat can be dispersed in water, and water is dispersed in fat. Try making a certain type of cookie without eggs as ingredients, and the dough will be very fragmented. At this time, the association is mainly by fat (butter), so for cakes without eggs, most of the time after mixing the dough