Classification of cheesecake

There are many kinds of cakes, which can be divided into three categories: milk foam, also called clear cake,

There are protein and Sponge. Protein's main raw materials are protein, sugar and flour. These products are:

White, slightly rough taste, not too good taste, but beautiful appearance, strong egg flavor; Whole egg

The main raw materials are eggs, sugar, flour, cake oil and liquid oil, which are characterized by fragrant taste.

Soft structure, elasticity and light grease.

Qi Feng category: In the early 1990s, with Taiwan-funded baking enterprises entering the mainland market,

Qifeng cake is gradually becoming popular. In fact, the history of Qifeng cake is not short, at least it has existed.

Thirty or forty years. The so-called Qifeng is a transliteration of English Chiffon, originally in French.

It means that the mixed stuffing is as soft as the beaten egg white. And sending Qifeng cake is exactly what will

Stir the egg yolk and egg whites separately. First, stir the egg whites very fluffy and soft, and then mix them in.

Egg yolk batter, so this kind of cake is called Qifeng cake. Product features: egg fragrance and oil fragrance.

Outstanding, unforgettable, soft and elastic structure, fine and tough organization.

Batter: also known as heavy oil cake, it is made by mixing the solid oil in the formula while stirring.

Air and batter expand into cakes when heated in the oven. The main raw materials are eggs, sugar, flour and flour.

Butter. The heavy oil cake batter is thick and fluffy, and the product has the characteristics of rich oil flavor and deep taste.

Aftertaste, the structure is relatively tight and has certain elasticity. Because of the use of oil, it is also called cream cake.

The amount is the same as that of flour.

Cheesecake, cheesecake and cheesecake can all be called cheesecake.