How to make soft cakes
Recently, among the hot topics on the Internet, food preparation content has continued to heat up, especially the soft and waxy taste of traditional noodles has become the focus. Among them, "How to make soft cakes" has become one of the keywords with soaring search volume in the past 10 days. This article will combine hotspot data from the entire Internet to provide you with a detailed analysis of the secret of making soft and glutinous koufu cakes, and attach a structured data comparison.
1. List of popular food topics in the past 10 days
| Ranking | keywords | Search volume (10,000) | Platform popularity |
|---|---|---|---|
| 1 | How to make soft cakes | 28.5 | Douyin/Xiaohongshu |
| 2 | air fryer recipes | 25.1 | Station B/Weibo |
| 3 | Low calorie dessert making | 22.3 | Kuaishou/Zhihu |
| 4 | Fermentation techniques for old noodles | 18.7 | Douyin/Xia Kitchen |
2. Core points for making soft and glutinous koufu cakes
According to the popular tutorials on the Internet, the key factors that affect the softness of koufu cakes are as follows:
| factors | best parameters | Principle explanation |
|---|---|---|
| Flour selection | All-purpose flour + 20% low-gluten flour | Balance strength and softness |
| water temperature control | 35-40℃ warm water | Activate yeast activity |
| Fermentation time | 90 minutes for the first time/30 minutes for the second time | Fully formed honeycomb structure |
| Grease addition | 8-10% of flour amount | Delay starch aging |
3. Detailed production steps (highly praised version across the entire network)
1.Dough kneading stage: Add 100g low-gluten flour to 500g all-purpose flour, dissolve 5g yeast and 10g white sugar with warm water, pour into the flour in batches, and add 25g lard at the same time.
2.Fermentation techniques: After the dough is kneaded until smooth, cover it with wet food and place it in a 30℃ environment. A recent popular video shows that adding 1g of baking powder can increase the softness by 20%.
3.Key points of molding: Divide the dough after secondary fermentation into 80g/piece, and keep it thick in the center and thin on the edges when rolling. Xiaohongshu’s latest tutorial emphasizes that brushing honey water on the surface can enhance the moisturizing effect.
4.Frying parameters:
| Tools | temperature | time | Effect comparison |
|---|---|---|---|
| pan | 180℃ | 3 minutes/noodle | Crispy on the outside and soft on the inside |
| Electric baking pan | 160℃ | 4 minutes | Evenly soft |
4. Answers to popular questions on the entire network
Q: Why does it harden after cooling?
A: Test data from Douyin food blogger @老面家 shows that adding 5% potato starch can keep the cake soft for 48 hours.
Q: How to judge the degree of fermentation?
A: The most popular method recently: when you poke a hole with your finger and it doesn’t retract, it means fermentation is complete. If the hole rebounds quickly, it means it’s insufficient, and if it collapses, it means it’s excessive.
5. Innovation and improvement plans
1.Yogurt substitution method: According to the actual measurement by the UP owner of station B, using yogurt instead of 30% of the water, the softness of the finished product increased by 35%.
2.Tang Zhong Technique: Take 20% of the flour and scald it with 65℃ hot water. After cooling, add the main dough to extend the moisturizing time.
3.Save tips: Recommended by Weibo gourmet V. Put it into a food bag while it's hot and tie it tightly to use the residual temperature to create a moisturizing environment.
With the above data and techniques, you will definitely be able to make soft and glutinous cakes that are popular all over the Internet. Remember to follow the #TRADITIONAL Noodles Innovation# topic to get more real-time hot content!
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