Except for the paint. Cake oil is also an important factor to make cakes "beautiful".
Cake oil can make the cake look soft and delicate, so the state stipulates that cake oil can play a stable role as long as it is about 0.5% of flour. But in fact, most cake houses usually increase to about 8%. This can easily make the cake smoother, softer and easier to shape. The cake made of flour with 0.5% has a large gap and looks rough.
The main component of cake oil is a chemical synthetic product-monoglyceride plus palm oil emulsifier. Generally speaking, monoglyceride is a less toxic, safer and more reliable additive, and it has no effect on human body when eaten in moderation. Some people in the world suspect that excessive consumption of monoglyceride may threaten cardiovascular health. Although it has not been confirmed, it should be taken seriously. China's National Hygienic Standard for Food Additives (GB2760) stipulates that the general maximum dosage is 6 g/kg.
When we choose a cake, in order to ensure safety, we should not only pursue the perfection of the cake appearance, but also consider it from many aspects.
Expert tips
How can I tell the quality of a cake?
Incision resolution
When the cake blank is torn or there are irregular gaps or big holes in the section, it can be considered that the amount of cake oil is relatively small.
Color and taste
When choosing cream cake, you should look at the color of cream. The color of pure cream cake is white. There are tiny bubbles on the surface of the cream, which is delicate in taste and melts in the mouth. The "plant cream" cake has low cost and cheaper price. From the appearance, there are no bubbles on the surface, the color is black and white, and the taste is not as mellow as whipped cream, which is a bit greasy and sticky.
Knowledge link
At present, the "pure cream" cakes in most bakeries are not worthy of the name, but actually use "plant cream". The pure cream we are talking about is made from whole milk and milk fat extracted from fresh milk. At present, the "cream" used by most bakeries to make cakes is actually a mixture, usually a mixture of hydrogenated vegetable oil, starch hydrolysate, protein and other food additives, commonly known as "vegetable cream". "Pure cream" comes from natural milk, and "vegetable cream" has many characteristics of natural cream after refining and modification, but there are great differences in nutritional composition and structural composition, and there are also great differences in composition.