Can Angel Yeast Make Cake

Angel yeast can be used to make cakes, especially suitable for making cake types that require fermentation. Angel yeast is an active dry yeast mainly used for dough fermentation, which can help make cakes fluffy and soft. When making cakes, yeast can be mixed with flour, sugar, eggs and other ingredients to increase the volume and improve the taste of the cake through fermentation. Yeast cake usually requires a longer fermentation time and is suitable for making varieties such as honey cake, yogurt cake, etc. that require a fluffy texture. For cake types that do not require fermentation, such as sponge cake or chiffon cake, yeast is not needed. When using Angel yeast to make cakes, attention should be paid to the activation steps of the yeast. Mix yeast with warm water, add a small amount of sugar, and let stand for a few minutes until foam is formed, indicating that yeast has good activity. The activated yeast can be mixed with other raw materials to ensure fermentation efficiency. After mixing the cake batter, it needs to be placed in a warm environment for fermentation, and then baked after the batter volume has significantly increased. The fermentation time is greatly affected by temperature, and may be shorter in summer and longer in winter. When baking, it is necessary to control the temperature to avoid excessive temperature, which may cause premature solidification of the cake surface and affect the expansion of internal fermentation gases. Although yeast cake has a unique flavor and texture, not all cakes are suitable for adding yeast. Traditional cream cakes, cheesecakes, etc. rely on whipping egg or butter to achieve a fluffy texture, and adding yeast may actually affect the taste. Some quickly made cakes, such as Mafen and Pound cakes, do not rely on the fermentation process. For those who are trying yeast cake for the first time, it is recommended to start with a simple recipe and gradually master the techniques of controlling fermentation time and temperature. The amount of yeast used also needs to be adjusted according to the formula. Too much may lead to excessive fermentation and sour taste, while too little may result in insufficient fluffiness. After the cake is made, it is recommended to pair it with fresh fruits or light cream to enhance the taste and balance the special flavor brought by yeast fermentation. When storing yeast cake, it should be sealed to avoid a damp environment that may cause the texture to harden. Yeast cake contains active yeast ingredients, and people with gastrointestinal sensitivity should consume it in moderation. In daily diet, yeast cake can be used as breakfast or afternoon tea Dim sum, and supplemented with milk or soybean milk. If insufficient yeast activity or abnormal fermentation is found during the production process, the shelf life and storage conditions of the yeast can be checked, and fresh yeast can be replaced if necessary to ensure success rate.