A cake is a kind of pasta, usually sweet. The typical cake is made by roasting. It is one of the pastries that people often eat. There are many kinds of cakes. Here, how to identify the quality of cakes is to divide the cake into baked and steamed according to the production method. Let's take a look at how to identify the cake.
   1. Sensory identification of baked cakes (round cakes):
(1) Color identification
Good quality cake - the surface is oily, the top and wall are golden yellow, and the bottom is brownish red. Colorful, lustrous, no scorch and black patches.
Sub-quality cake - the surface is not oily, dark brown red or gray back, uneven fire, with focal or dark spots.
Inferior cake - the surface is brownish black with a lot of dark spots on the bottom.
(2) Shape discrimination
Good quality cake - blocky and full of Zhou Zheng, the size is the same, thin and even, the surface has fine small pockmarks, no sticky edges, no broken, no collapse.
Sub-quality cake - the block shape is not round, the fine pitting is not obvious, and it is slightly broken and broken.
Inferior cakes - inconsistent size, broken top damage is too serious.
(3) Identification of organizational structure
Good quality cake - it is uniform, soft and elastic, not dead, and the cut surface is in a fine honeycomb shape, without large holes and no hard blocks.
Sub-quality cake - the hair is slightly worse, not fine, hard, and occasionally can find large holes but not many.
Inferior cakes - too much impurities, no hair, no elasticity, no face.
(4) Identification of smell and taste
Good quality cake - the egg is pure and fragrant, the taste is loose and sweet, not banging, not sticky, with the unique flavor of the cake.
Sub-quality cake - egg scent and looseness are slightly worse, no obvious unique flavor.
Inferior cake - the taste is not pure, there is a scent, burnt or astringent taste.
2. Sensory identification of steamed cakes (block cakes)
(1) Color identification
Good quality cake - the surface is milky yellow, the interior is moon white, the surface fruit is evenly removed, the stamp is clear, and the decoration is decent.
Sub-quality cake - the color is slightly worse, the fruit is not even, the stamp is different.
Inferior cake - the color is green and the surface has a flowering phenomenon.
(2) Shape discrimination
Good quality cake - the length, size, thickness and thickness of the cut into strips are uniform. If it is bowl-shaped or plum-shaped, the circumference is round.
Sub-quality cake - the cut into pieces is slightly different, and the shaped cake is not too square.
Inferior cakes - the size of the cut pieces is extremely uneven, and the difference is very different.
(3) Identification of organizational structure
Good quality cake - there are even small cells, no large air holes, flexible, and the internal clips of the fruit or jam are even and hierarchical.
Sub-quality cake - the gap is not too fine, occasionally large holes, jam or fruit in the inside is uneven.
Inferior cakes - large internal holes and high levels of impurities. There is mildew.
(4) Identification of smell and taste
Good quality cake - soft and refreshing, egg-flavored, non-sticky, easy to digest, with the unique flavor of steamed cake.
Sub-quality cake - the degree of softness is slightly worse, the special flavor of steamed cake is not prominent.
Inferior cake - smelly, moldy and tasteless.
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