1. Egg beater: batter, cream or stuffing should be small, handle should be stable, egg white should be larger, steel wire should be stable and large, which is better.

Rubber scraper: used to stir batter or stuffing. Because the amount of homemade muffins or bread stuffing is usually small, I often use a spoon instead.

3. Brush: It can be used to apply egg liquid or syrup. The material is nylon or animal hair, and the hair thickness is different. If the egg liquid on the surface of bread is coated, it is more suitable to use a soft wool brush. After each use, the brush should be clean and completely dry.

3. Knife: used to cut and shape dough. I usually use surgical blades. If I don't have one, I can use a razor blade or a utility knife. Whichever I use, the blade should be sharp. A blunt knife will stick to the dough and will not cut easily. Even if the blade is cut, it will be untidy and affect the appearance.

5. Rolling pin: Needless to say, plastic surgery is a must.

Thermometer: used to measure the temperature of dough, melted chocolate and boiled syrup. In the latter two cases, it is more useful, but it is not necessary to measure the dough. If you pay attention, you'd better measure it every time. The suitable temperature for basic fermentation is 28℃, and the suitable temperature for final fermentation is 38℃.

Scraper: divided into metal and plastic, and plastic is divided into soft (pink) and hard (yellow). Metal is very convenient for cutting dough or scraping panels. One side of the hard (yellow) straight line is used to cut the dough, and the other side of the curve is used to scrape the dough left on the plate. This kind of hard scraper can cut butter or mix batter when making other western-style cakes, such as towers and pies, and scrape the batter off the surface when making cakes, which is very useful. Soft (pink) can also be used to cut dough, stir dough or scrape batter. Because it is too soft, it is better to make other western pastry with a hard scraper. Personally, I usually use a soft plastic scraper.

⒏ Scale: used to weigh raw materials or dough. Electronic scales are more accurate. If you can't bear to invest, you can also use such a platform scale. Anyway, your own requirements are not too strict. If you lose three or five grams, it won't affect the finished product. In the past, when I divided the dough myself, I often divided the dough into several parts without weighing it, which was very undesirable because of the large visual error.

9. Powder sieve: sieve low powder, baking powder, almond powder, etc. When making muffins and scones, put the low flour and baking powder together and then sieve them, which will make the baking powder mix more evenly.

⒑ knife mold: a tool commonly used to make scones, and also used to make bread. There are straight edges and lace.

⑴ Sawtooth knife: used to cut into bread with coarse teeth and fine teeth. Just buy one.

5. Measuring spoon: a very important tool, especially when there is no electronic scale. Used to weigh a small amount of things, such as yeast and baking powder. They are 1 spoon, 1/2 spoon, 1 teaspoon, 1/2 teaspoon and 1/4 teaspoon respectively.

Bread making related materials: this is not a tool, because it is very useful, so write it here.

Plastic wrap: cover the dough during basic fermentation and intermediate fermentation to avoid drying.

Baking paper: not the kind of oily paper with a few cents. It's okay to bake a cake. Toast will stick and tear. The recently bought quart is absolutely non-sticky when baking bread. Steamed bread and steamed buns are also very easy to use. The shopkeeper said that used paper can also be used to wrap frozen meat in the refrigerator (I haven't tried this before, so I haven't saved this step yet). In terms of cost, it is more cost-effective to use this paper than tin foil.

High temperature cloth: it can be used repeatedly and is economical, but it is not easy to wash off when it is stained with oil.

Tin foil: The anti-sticking effect is very good when baking oily bread. You can use it several times if you use it carefully. Pay attention to two points. First, baking oil-free European buns is not suitable and will not fall off; Second, the tin foil has a bright surface and a matt surface, and the matt surface should be used to contact food.

Second, the mold: the baking tray attached to the oven can bake most bread, toast or other special bread. Please continue reading.

1.450g Toast Mould: This is the most commonly used mould for making toast. It is recommended to buy a three-function non-stick mold, golden black, with first-class anti-stick effect. If you buy an ordinary non-stick mold, you should apply softened butter for anti-stick treatment, otherwise the skin will stick off.

A 450g baking mould can hold about 450-550g of dough.

2.250g fruit bar: This is a common model in bread books. It is most commonly used to make pound cakes, and it is usually non-sticky. No matter how you make cakes or bread, you should do anti-sticking treatment.

Fruit strips can hold about 250-300 grams of dough.

3. Deer back mold: The triangular deer back mold is often used to make cakes. The triangular toast made with it is very eye-catching and is my personal favorite mold. This kind of mold is not necessary. If you really want to change the pattern, consider buying it again.

The amount of dough that deer back mold can hold is about180g.

4. Round cake mold: Maybe this mold is rarely used by everyone, but it can also be used to make bread. The most common is to make flower-shaped bread with an 8-inch cake mold. A 6-inch one can not only make small dough into flower-shaped bread, but also be used to make toast. The amount of dough in it is more than 200 grams.

7-inch angel cake mold: this can be made into round bread, or a few small doughs can be made into fancy bread. The specific amount of dough is not written here for the time being, because it has not been successful.

Light cheesecake mold: this is rarely used to make bread, but it can really be used. In teacher Meng's book. The amount of dough is about 300 grams. If you want to make flat-topped toast, you need to press a baking tray on it, or press a heavy object on it with the bottom of an 8-inch cake mold. Oval toast looks good.

7. Cylindrical baking mould: This is unnecessary or non-sticky. Oiling is required in advance, and each mold can hold 200-250g of dough.

⒏ Tapered mold: used to make tapered bread, there are two kinds of non-stick and non-stick bread, and non-stick bread needs to be oiled in advance. This is a rarely used mold.

Pet-name ruby all kinds of paper mold:

Round bread paper cup: if you buy it online, it may not be intuitive to see the size marked by the owner. This paper cup of the same color is divided into three types: large, medium and small. I usually use a medium size, and the dough weighs about 60 grams.

Oval bread paper cup: This kind of paper cup may only be seen in books at West Point, because it consumes less, so there are fewer in the store. This paper cup can hold about 60 grams of dough.

Big round bread paper cup: cylindrical, very suitable for making some bread with rich raw materials but simple shape, and the amount of dough is about 200 grams.

Paper cups commonly used to make muffins.

When buying paper molds, it is very important to ask the store to buy baking-resistant paper molds. Some paper molds are not resistant to baking. After a period of baking, the plastic layer inside will stick to the food, sometimes even "wiredrawing", and it will give off an unpleasant smell. Do you dare to eat baked food?

⑸ octagonal chrysanthemum mold:17.3cm×13.1cm, with non-stick coating inside, and the dough amount is about 400g. This is a special mold for making Pandora bread. Our bakery here uses it to make a cheese-filled bread called Alps. The bread I made with it was ordered here.

⒒ Googoohoff mold: silicon steel texture, non-stick mold, upper mouth diameter 18cm, bought by a friend from Japan. The amount of dough is about 500 grams. This is a special mold for making Guggenheim bread. My bread factory is here.

5.385g Toast mold: Sanneng brand, with non-stick coating, holding about 385-400g dough. The bread I made with it was ordered here.

⒔ BRIC mold: I bought it in our kitchen ware city. It's a Sanneng brand, and it doesn't stick to the coating. The dough is about 250-300 grams. Bakeries outside usually use it to make a kind of bread called "golden brick". I have never used it once.

5. Square toast mold: side length 10cm. I bought it from Japan on behalf of a friend. Non-stick, need oiling before use. The amount of dough is about 250 grams. The bread I made with it was ordered here.

5. Heart-shaped and plum-blossom-shaped inner toast molds: I bought them from Japan on behalf of my friends. They need to be oiled in advance, and the formula is given in the instructions. I order bread from here and here.

6. Fermented rattan basket: As a special fermentation tool for Ou Bao, I also bought a rectangular one. Before I use it, I need to dust the surface, put the dough in it for final fermentation, and pour it on the baking tray before baking. The bread I made with it was ordered here.

⒘ Rectangular steamed bread: These are all bought in the local kitchen ware city. The big one has not been used yet. Small dough containing about 60 grams needs to be oiled in advance. The rectangular steamed stuffed bun is very cute. The bread I made with it is here.

⑻ Flower-shaped bread mold: resin texture, put bread for final fermentation, and the dough amount is 60 grams. The bread I made with it was ordered here.

My molds and tools used to come from the internet, but now most of them are bought locally, so I can only choose Taobao for imported molds. Generally, there are kitchen shops that supply hotels or bakeries in cities. If you look carefully, you should find them. Online shopping is not necessarily cheap, and it is even more expensive to get on the freight. Because you can't see the real thing, you often can't grasp the size well and you can't choose. Once you buy something bad, it's sweet. Therefore, if you can find it locally, it is better to buy it locally.