Traditional cake production relies on protein to make foaming agent, which has long production time, rough structure, poor foam stability, low yield and short shelf life.
After using the cake oil, the emulsifier in the cake oil can form a protective film outside the protein film. This double-layer film has a strong protective effect on foam, making the finished product more delicate and uniform.
The biggest advantage of using cake oil is that it is convenient. To make a cake, you can add all the ingredients together and then send them together with an eggbeater, which is much simpler than the traditional method of separating eggs from sponge cakes. And you don't need to bake it right away, you can leave it for a while and wait for other products to bake.
Extended data:
The main component of cake oil is a chemical synthetic product-monoglyceride plus palm oil as emulsifier. In the western-style pastry industry, pastry oil is mainly made of eggs, flour and water, and can also be made of vegetable oil, water and milk powder into so-called "fresh cream", which can be made into various patterns and smeared on the surface and interlayer of cakes.
The price of this additive is also relatively cheap. A barrel 10 kg retail price around 80 yuan.
Baidu encyclopedia-cake oil