Do you need baking powder to make a cake?

When making a cake, you need to put baking powder, because the cake made in this way is soft and sweet, but you need to pay attention to the amount when using it, which is not good for your health, otherwise you should pay attention to this, and there are detailed instructions for making a cake.

Classification of baker's yeast

1. pressed yeast: a block product with a water content of 70-73% produced by Saccharomyces cerevisiae. Pale yellow, compact structure, easy to crush and strong fuzzing ability. The product that can be stored at 0℃ for 2 ~ 3 months is originally obtained by squeezing and dewatering the centrifuged yeast milk with a plate-and-frame filter press, so it is called squeezed yeast, commonly known as fresh yeast.

2. Active dry yeast: a dry yeast product, with a water content of about 8%, is granular and has the ability to ferment dough. Fresh yeast is made by cultivating dry-resistant and stable yeast, then extruding and drying. The fermentation effect is similar to that of pressed yeast. Products are packed in aluminum foil bags or metal cans filled with vacuum or inert gas (such as nitrogen or carbon dioxide), and the shelf life is from half a year to 1 year. Compared with pressed yeast, it has the advantages of long shelf life, no need for low temperature storage, convenient transportation and use.

3. Fast-active dry yeast: a new product with fine particles (diameter less than 1mm) that can be fermented quickly and efficiently. The moisture content is 4-6%. On the basis of active dry yeast, it adopts genetic engineering technology, through special nutrition ratio and strict proliferation and culture conditions, and dries with fluidized bed drying equipment to obtain a highly dry-resistant Saccharomyces cerevisiae strain. Like active dry yeast, the shelf life is longer than 1 year if it is stored in vacuum or filled with inert gas.