Does the cake need to be refrigerated?

If you can't finish the cake, you should put it in the refrigerator, especially when the temperature is high. If you don't put it in the refrigerator, it will go bad in a short time and it will not taste good. In addition, try to eat the cake you bought on the same day so that it will not affect your taste. However, diabetic patients should be especially careful not to eat cake, which will affect the increase of blood sugar.

1. Fresh milk cake must be eaten on the same day, otherwise it will not taste good the next day

2. Compared with decorated cakes, fresh milk cakes are lighter in taste, lower in fat, and more nutritious. They are gradually becoming the new favorite in the Western pastry market. However, they have a short shelf life and are not easy to store.

3. If diabetic patients must eat cakes, they must choose cakes with sugar substitutes and eat them in small amounts.

Chiffon style beating method - that is, separate the eggs and beat them, mix the egg whites with sugar and the egg yolks with other liquid ingredients and powdered ingredients into the batter.

Sponge beating method - that is, the whole egg beating method, egg whites, egg yolks and sugar are stirred together until thick, milky white and the foam takes about 2 seconds to drip, then other liquid ingredients and powders are added and mixed.

French sponge beating method - separate eggs method: beat egg whites with 1/2 sugar and egg yolks with 1/2 sugar until milky white. After mixing the two together, add other powdered ingredients and liquid ingredients and mix.

Angel Cake Method - Beat egg whites and tartar powder until foamy, then add 1/2 sugar in batches and stir until wet foam (do not stir until dry). Sift flour and 1/2 sugar, then add and mix until absorbed.

Sugar and oil mixing method - Beat the oil first, then add sugar or powdered sugar and stir until soft and fluffy, then add eggs and mix well, finally add flour ingredients and mix. Examples: biscuits, cream cakes.

Flour and oil mixing method: Beat the oil first, add flour and beat until fluffy, then add sugar and beat until fluffy, add eggs and stir until smooth. This method is suitable for recipes with more than 60% oil content. Example: Fruitcake.

Wet foaming - Beat the egg whites or cream until foamy, add sugar and stir until it becomes textured and snow-white and smooth. When it is lifted up, it is elastic and upright but the end is slightly curved.

Dry foaming - Beat the egg whites or cream until foamy, add sugar and stir until the texture is clear and the cream is white and smooth, and the tip is straight when it is lifted.