Basic knowledge/concepts/categories of cakes and desserts

Building relationships is simple, piece of cake Use a cake/host a party to bond relationships, whether it’s friends/family/colleagues No matter how busy you are, you should put down what you are doing and give them your sincere blessings. And it’s never too late to have the relationship you want So we provide 24-hour pickup and urgent order/ready-made cake services As long as you want it, I will definitely support you and help you We mainly make 7 categories of dessert products 1.Chiffon cake Whipped egg whites "Chiffon" originally refers to a kind of gauze-like fabric. Because the texture of chiffon cake is soft and smooth, just like the fabric, it was named after it. When making chiffon cake, the egg whites and egg yolks are separated. The egg whites are added with sugar and whipped until they expand and foam, and then other ingredients are added. Therefore, the cake is full of air and has a delicate texture. The biggest feature of making chiffon cake is the use of vegetable oil instead of butter, making the texture more moist. Although the milky flavor is not as rich as pound cake, it has lower calories and is not easy to be greasy. It is a cake loved by modern people who pursue health. 2. Cheesecake Heavy cheese, Basque cheese, raw cheese, silly the difference? Cheese cake is also called cheese cake. There are many types of cheese cheese cake. Generally speaking, it can be divided into light cheese and heavy cheese. As the name suggests, when comparing the differences between cheese cakes, the biggest difference between the two is that In terms of cheese content, heavy cheese cheese cake has more cheese, so the flavor is probably more intense than light cheese cake; in terms of taste, unlike light cheese cake, which is fluffy and soft, heavy cheese cake is denser and solid. Raw cheese: not grilled + animal gelatin solidified Basque: heavy cheese grilled until the surface is caramelized 3. Tower/Pie type 4. Mousse cake Mousse originated in Paris, France. The earliest method was to mix egg yolks, egg whites, sugar and spices to make a light and creamy dessert. The modern method is to mix eggs, fresh cream and gelatine. Change the structure and texture of whipped cream. 5. Mousseline cake The so-called [crème mousseline] is a milk sauce made of French crème pǎtissière (French crème pǎtissière) and fluffy butter cream (butter creme). [French crème pudding filling] is what everyone knows in English Custaed is a thick custard sauce made by mixing and heating eggs, fresh milk, sugar and flour (or corn flour). The most attractive thing is the delicate and mellow milky and smooth taste. , among which natural vanilla pods, which have the function of enhancing flavor, are definitely an indispensable and important ingredient. 6.Western snacks 7. Pound/warm cake Pound cake Beat the sugar and cream first The original proportion of pound cake is to use one pound each of sugar, cream, flour and eggs. The sugar and cream are first mixed and then beaten, then air is mixed into it, and then flour and eggs are added to bake. It tastes solid, less elastic, and full of rich milky aroma. Because of the high proportion of butter, it is also called "heavy cream cake."