/dispbbs.asp？ Boardid = 3 & ID = 2511Knowledge and skills of baking tools and materials, suitable for beginners.
General knowledge of baking (zt)
1, high-gluten flour: protein content is above 1 1.5%, which is generally suitable for making bread.
2. Low-gluten flour: protein content is below 8.5%, which is generally suitable for making cookies and cakes.
3. Sugar: used to increase the sweetness, moisture retention and fragrance of food.
4. Butter: the ingredient is cream, which is fragrant and the product is soft.
5. Egg: the main material of West Point, which can provide moisture, fragrance, bubbles and elastic taste.
6. Yeast: Yeast is a living fungus, which can be divided into fresh yeast and dry yeast. In a humid and warm environment, it will slowly multiply and release carbon dioxide, making the dough swell. Generally, it is used to make steamed bread, steamed stuffed bun and bread, and it can also be used to make soda cookies, while the cake hardly uses yeast.
7. Baking powder: B.P. for short, which is used to make the product produce bubbles, make the product have a bulky taste and a neutral pH value.
8. Baking soda: B.S. for short, which is used to make the product foam, make the product have fluffy taste and alkaline pH value.
9. Tatar powder: It is used to neutralize the alkalinity of protein and help stabilize the foam in protein, and is often used in hurricane cakes.
10. Clear film/powder: also known as animal glue, transparent film or powder, it must be soaked in 5 times of cold water and dissolved in warm water at 40℃. Generally used in jellies and mousse cakes. A tablet of gelatin is about 2.5g, which can be used as an equivalent substitute for gelatin powder. Vegetarians should not eat.
1 1, Geely T: vegetable gum, available for vegetarians. It can replace gelatin equally. It can also be used for pipeline gel.
12, cream: divided into plants and animals, generally used to decorate cakes and make mousse.
13. Milk: The dairy products of West Point can make the products fragrant and provide moisture, which belongs to wet materials. Because of lactose, baked products can be colored faster, increase the color of products and provide nutrition. It is a common raw material in baking.
14. Modifier: At present, there are two kinds of modifiers on the market, one is powder and the other is paste. Powder improver consists of flour, soybean powder, emulsifier, sugar and part of vitamin C, and paste improver consists of salt minerals, vitamin C or protease and emulsifier.
15, vanilla extract/bean: vanilla extract bean is a common natural flavor in baking, and there are also vanilla extract and vanilla powder on the market, which can increase the flavor of the product.
2006-5-25 13:44:48
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Title: Only sauerkraut, no Cui Hua.
Level: Super Moderator
Article: 2 12 1
Integral: 14388
Registration date: February 9, 2006
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Baking secret recipe (transfer)
sift flour
Hold the fine mesh high in a large bowl and sieve the flour twice, which will make the flour fluffy and the quality of the cake will be better. Adding other dry powder materials, and sieving again, so that all materials are fully mixed together.
Separate the yolk from the egg whites.
Lighten the eggshell beside the bowl, knock the eggshell in half, and quickly pour the yolk between the two eggshells to make the protein flow into the bowl.
Grind lemon peel
Grind the scrubbed or waxed lemon peel with the finest side of the grinder, but don't grind it to the bitter white soft inner layer under the skin. If you scrape the lemon peel with a peeler, it will be longer.
Melt chocolate
Peel the whole chocolate into small pieces, put it in a heat-resistant bowl, and then heat the bowl in a saucepan for about five minutes, stirring it from time to time until the chocolate melts.
Bleached pistachios
Boil the shelled pistachios in hot water for 2~3 minutes. After draining, remove the epidermis and use it when it is completely dry.
Baked bread flour
Spread the stale and peeled bread on the grid and use 140? Bake for 45~60 minutes until crisp and golden brown. Tear into pieces after cooling; Then use a food processor to grind it into powder, or put it in a plastic bag and crush it with a flour stick. Finally, sift the coarse bread flour with a fine sieve.
Send whipped cream
Pour the whipped cream into a bowl and stir with an egg beater or an electric mixer until a soft mountain peak is formed and the mountain peak bends downward. If it is used to squeeze flowers, it must be stirred until it is a little hard; But be careful not to overdo it, especially in a warm environment, otherwise the cream will condense or even spread. Chantilly cream is whipped cream, flavored with brandy or vanilla and sugar, and can be used as stuffing or decoration.
Dissolved gelatin
Gelatin, also known as bone glue, must be soaked in cold water to soften or "absorb water" before use. Dissolved gelatin can only be mixed with other mixtures after cooling; Otherwise, it will become one by one. The dissolution ratio is 1 teaspoon gelatin and 1 teaspoon water.
Steps:
1. Pour water into a heat-resistant bowl, sprinkle with gelatin and let it "absorb water" for 5 minutes.
2. Put the bowl into the pot, add water and heat until the gelatin is clear and transparent. Use after cooling.
Practical skills
◆ Prepare water first, then add gelatin, otherwise it will agglomerate and cannot be effectively dissolved.
◆ Heating should be moderate, otherwise the freezing effect will be lost.
Emulsified batter
The texture of this cake is a bit dense and moist. By "emulsifying" cream, sugar and eggs, air can be injected into the mixture, which is the key to the success of the cake.
Steps:
1. Beat the cream in a bowl for 1~2 minutes until the cream is soft and creamy. Add sugar and stir vigorously for 3~5 minutes until the color becomes lighter, the texture is fluffy and the volume doubles.
2. Add the eggs and stir together, one at a time. Stir well before adding each egg. The mixture will be loose at first, then it will thicken. You can add the next egg at this time.
3. Scoop some sifted flour into a sieve higher than the bowl, and then sift the flour into the emulsified mixture.
4. Gently stir the flour with a metal spoon by cutting and overlapping, and don't stir or send it away, otherwise the original bubbles will disappear.
5. The finished batter should be smooth, thick and creamy, and it is not easy to slip off when attached to the spoon.
Practical skills
◆ The size of the The Mixing Bowl should make the stirring action effortless.
◆ There are fewer bubbles in the caked mixture. The remedy is to add a little flour and one or two eggs to continue stirring.
Stir batter
The stirred batter is light, delicate and soft. Bake immediately at this time, otherwise the stirred batter will collapse.
Steps:
1. Beat the egg yolk and sugar in a large bowl until the surface is smooth as a ribbon; The color of the mixture will become lighter, thicker and double. If a strip is pulled from the surface and hung down, it can last for 4~5 seconds.
2. Beat the egg white into soft foam, then dig two tablespoons in the egg yolk paste and stir to soften the tissue. Gently stir the sieved flour with a metal spoon.
3. Slowly drip the melted cream from the edge of the batter and stir evenly; Be careful not to drop the milky sediment.
4. Add the remaining foaming protein and gently stir well, but be careful not to stir too much.
Choose fresh eggs
When making a cake, if you need to separate the egg white from the yolk, you must separate it very cleanly. Fresh eggs have rough surfaces. The surface of stale eggs is smooth, sometimes there are black spots, and the yolk is easily broken.
Accurate weighing
When making West Point, the materials must be weighed very accurately. Especially for the weighing of solid oily or powdery materials, it is difficult to accurately measure if cups or measuring spoons are used. The amount of powder is less than 10g, which can be measured with a spoon.
Butter or white oil game
Frozen butter or white oil is not allowed. Before use, it should be softened naturally at room temperature without heating. If you want to add liquid such as egg liquid or fruit juice, you need to put it in bit by bit, otherwise the butter will not be absorbed and separate pieces will appear.
Bright cake shell surface making
If the surface of the crust is bright and golden, you can brush it with egg yolk liquid. If the color is dark, you can add a few drops of soy sauce to the egg yolk liquid, but if you add too much, your skin will turn black and not look good.
Matters needing attention after baking Qifeng cake
After the Qifeng cake is baked, try to insert it with a bamboo stick. If the bamboo stick is not sticky, it means that the cake is ripe. You can take it out of the oven, tap it on the table or the ground immediately, and then buckle it upside down on the upside-down shelf, so as to prevent the cake from collapsing when it is cold and the tissue will become soft. After the cake is completely cool, insert a spatula along the outer edge of the cake and scrape it, then lift the cake from the bottom, and finally scrape the chassis with a spatula to take the cake out completely.
2006-5-25 13:46:39
Take AK's plate
Title: Only sauerkraut, no Cui Hua.
Level: Super Moderator
Article: 2 12 1
Integral: 14388
Registration date: February 9, 2006
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For the novice baker, the oil and dairy products in the raw materials.
The various ingredients in the baking formula are also easy to confuse novices. I'll write the frequently asked questions in the version. A lot of knowledge is learned from Zhou Shuling's three books "Skillful Hands".
2) Raw materials
1] oil and dairy products
Chemically, the ester formed by chain carboxylic acid and glycerol is called oil. Oil, which is liquid at room temperature, is mainly unsaturated fatty acid; What is solid at room temperature is called fat, which contains a lot of saturated fatty acids. Most of what is obtained from plant seeds is oil, and most of what is obtained from animals is fat. The main physiological function of oil is to store and provide heat energy, and the heat energy provided in metabolism is about twice that of sugar and protein.
Liquid oil:
Salad oil, melted butter and melted margarine used in daily cooking are all liquid oils.
When liquid oil is used to make sponge cakes and Qifeng cakes (bubbles are generated by baking powder or egg liquid), it can make the cakes more delicate and delicious. After the egg mixture is beaten, add the liquid oil and mix the batter evenly. If there is too much oil, which can't be mixed with the egg mixture and batter, it will precipitate at the bottom, which will delaminate the cake. Too much oil will destroy the foam that has been produced.
When making bread and pizza blanks (foam is produced by yeast fermentation), softened butter or salad oil must be added to the dough after kneading, otherwise it will prevent flour from absorbing water and forming gluten.
When making puffs and soda cookies, use melted butter or margarine or salad oil instead.
Lard:
Cut pork suet into pieces, stir-fry in an empty pot, and you will get a transparent pot of lard (if the temperature is too high or the stir-fry time is too long, the oil will turn brown), while leaving some dry residue. Lard is a white solid after cooling and can be frozen in the refrigerator. Of course, it is almost impossible to buy pork suet or even large pieces of fat in the supermarket now, so you need to make a special appointment at the meat stall in the vegetable market (I have to ask others about the price, I bought it for 5 yuan a catty, and I can cook seven or two oils).
Lard has a very low melting point and is very soft at room temperature, so the crisp effect is the best. Chinese snacks mostly use lard, such as bean paste crisp, peach crisp, etc., which has a unique taste and taste.
Butter:
Butter is butter, transliterated as butter, also called butter (butter generally does not refer to the oil boiled from beef, because the oil boiled from beef tastes bad), and some recipes are written as butter.
Butter is fat extracted from milk or whipped cream (all nutrients in milk that are only soluble in oil and insoluble in water are extracted from butter). Some butter sold in the market is salted.
The melted or softened butter in the formula is equivalent to liquid oil.
It is also delicious to butter bread or steamed bread directly after softening, and you can sprinkle some sugar.
After the solid butter is whipped with sugar, the color becomes lighter and the volume increases, and a large number of tiny bubbles are wrapped in it. Cream cakes and biscuits produce a loose taste by whipping butter.
When making pie crust and egg tart crust, small pieces of solid butter and flour are mixed together, instead of being evenly mixed and kneaded into dough. After baking, the butter melts, so the crust is crisp and fragile.
When making a thousand-layer cake, butter is directly used as the coating oil, and the dough and butter are alternately layered. After baking, the butter melts and many crispy layers are separated from the dough.
Gil Michaels:
Gil Michaels is a transliteration of margarine, which is margarine. Oil extracted from plant seeds (similar to salad oil) is hydrogenated to reduce unsaturation and become solid fat, and then added with essence to become margarine which looks and tastes like butter. The price of ice cream is lower than butter. Some margarine is also salted. In theory, margarine can completely replace butter, but in fact, because margarine is not as mellow as natural butter and has a slightly lower melting point, it is generally only used to make crispy oil.
Shortening oil:
Butter refers to a kind of food unique to Tibetans, and it is also used for butter sculptures unique to Tibetans. It is made of yak, cow and goat's milk and has nothing to do with baking. Shortening oil can be called shortening as long as it is the oil used for shortening. The less water in shortening, the better, so it is also called anhydrous shortening. It can be animal fat, vegetable fat, hydrogenated vegetable fat or a mixture of the three.
Cream:
Cream, whipped cream, or simply fresh milk, whipped cream, is cream, transliterated as cream. Fat extracted from milk can be pasted on cakes, added to coffee, ice cream, fruits and snacks, and even eaten directly. But now the fresh milk on the market is almost all vegetable fat. Just as margarine is margarine, vegetable butter is artificial milk. Vegetable oil is hydrogenated and added with essence that can produce milk fragrance, instead of fresh milk. The fresh milk added with vegetable fat is liquid, which can be cut into required sizes after being frozen into blocks, packaged in blocks and frozen. When in use, take out a piece of cream, melt it into liquid, and beat through the ice water with an egg beater until the volume expands, and one corner can be pulled out without collapsing, so that the flower can be mounted.
Condensed milk:
Condensed milk is to evaporate the water in milk, and then add sugar after concentration, which is more convenient for storage. Condensed milk diluted with water is equivalent to milk with sugar. But in baking, condensed milk is basically not used as raw material because of its high sugar content, and it can't replace butter or milk. Condensed milk with original flavor and various flavors can be directly coated on baked or steamed snacks.
Milk powder:
Adding milk powder to bread can increase flavor, and milk powder and water in bread formula can be replaced by milk.
Milk:
On the one hand, milk in baking provides moisture, on the other hand, it provides milk flavor, which can be mixed with milk powder and concentrated milk without affecting the effect. Full-fat, low-fat and skim milk will do.
Cheese:
Cheese, also called cheese and cheese, is transliterated as cheese and cheese. Milk is concentrated and fermented, and most of the nutrients are retained to obtain cheese. Cheese is a very broad term, with hundreds of specific types (as we said, there are yellow wine, white wine, red wine, beer, fruit wine, yellow wine, distiller's grains, fermented grains, dry red wine, dry white wine, draft beer, dry beer, Maotai, Laojiao ... Oh, gosh). Mozzarella cheese is mainly used for baking, especially for making pizza, which can play a good role in drawing, and cream cheese is used for making cheesecake.
Cheese, butter and fresh milk are basically bought in large supermarkets or supermarkets affiliated to shopping malls, in the freezer. In particular, imported dairy products are very diverse and complete, but the price is relatively expensive.
Interviewee: Prada _ SJ- Magician 1 1 Grade 7-1/Kloc-0: 24
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Other answers *** 1
The flour for baking the cake should be sieved once, which greatly reduces the probability of forming pimples and makes the cake softer.
When you pour the flour into the egg yolk liquid several times, stir it evenly, but don't use an electric mixer, which will make the flour stiff, which is a big taboo for making cakes.
Recommend several cake practices:
Ingredients: protein 200g, sugar 75g, milk 65g, honey red beans100g, a little lemon juice, salad oil 38g, low flour 80g.
1. Mix milk with lemon juice and salad oil, add low flour and mix well.
2. After stirring the protein, add sugar and stir until it bubbles completely. Add the batter and stir well.
3. Spread honey red beans on the bottom of the mill, mold and bake at 200 degrees 15 minutes. This snack is very simple.
Quote:
Ingredients: butter or vegetable butter 80g sugar 75g egg 1 flour150g apple (medium size) 3-4 cake powders 2 teaspoons cinnamon powder 2 teaspoons.
Exercise:
1. Cut the butter into small pieces, add the white sugar and mix well, then add the broken eggs and mix well to form a uniform oil egg syrup.
2. Mix flour and cake baking powder evenly, add oil and egg syrup, and knead into dough with your fingers. Be careful not to stir hard.
3. Wash, peel, core and cut the apple into small pieces.
4. Take a circular baking tray with a diameter of 20 cm, and spread a layer of baking paper or oil inside to prevent sticking. Spread half of the dough at the bottom of the box and put a layer of apple slices on it. Then roll the other half of the dough into the same disk, cover it and press the periphery tightly. Sprinkle cinnamon on the surface.
5. Preheat the oven to 200℃, put the baking box in the middle layer and bake for about 30 minutes to make the cake. You can eat it hot or cold.
Quote:
Sandwich stuffing ingredients: 2 eggs, 3 tbsps of sugar, 1.5 tbsps of flour, 300ml of milk, 1 tbsps of soft sugar and 300g of fruit.
Exercise:
1, the bottom of the cake is the same as the lemon sandwich cake.
2. Beat the eggs into powder, put them in a thick pot with sugar, starch and milk, heat them with mild fire, and keep stirring until they become thick sandwich sauce. Leave the fire and let it cool for use.
3. Peel and core the fruit and cut it into thin slices.
After the cake is baked, take it out to cool, cut it into two pieces from the horizontal piece in the middle, put a layer of sandwich sauce on the negative, and finally cover it with another cake. Sprinkle sugar on the surface of the cake before eating.
Quote:
Ingredients: sugar 150g, 2 eggs, flour 150g, cocoa powder 25g (about 3 tablespoons), cake baking powder 1 teaspoon, milk 100ml, dried tangerine peel 1, butter or vegetable butter/kloc-0.
Exercise:
1, break the eggs, add sugar and beat into foamed egg syrup.
Rub the orange peel into thin pieces, mix with flour, cocoa powder and cake baking powder, add milk and cake paste and stir to form dough.
3. Cut the butter into small pieces, soften it and gently stir it into the mud.
4. Take a rectangular baking tray with a volume of about 1.5 liter, coat it with oil to prevent adhesion, and put it into the dough to flatten it.
5. Preheat the oven to 175℃ and bake in the oven for 60 minutes.
Quote:
Composition: 1. 90g of red dragon butter, 2 pieces. Sugar powder 100g, 3. Eggs 100g, 4. Low gluten flour 140g, 5. 7g baking powder, 6 pieces. Cream 20g, 7. Fresh bananas (peeled).
80 grams
production process
1. Beat butter and powdered sugar until slightly stirred.
2. Add all the eggs and mix well.
3. Finally, add low-gluten flour, baking powder, whipped cream and bananas and mix well.
4. The oven temperature is raised to 180℃ and lowered to 160℃, and it is baked for about 18 to 20 minutes.
Quote:
2 bananas, 200g chocolate, butter 1 00g, 2 eggs, 60g sugar, 50g rum 1 spoon, 50g flour, baking powder1teaspoon and a proper amount of salt.
Exercise:
Spread a little butter and sprinkle a little flour on the square mold. Preheat the oven to 180℃.
Peel the banana and crush it with a spoon.
Chopped chocolate and butter, stirred in insulated water.
Stir eggs, salt and sugar evenly, then add them into (3) and stir evenly.
Add banana puree and rum into (4) and stir well. Pour in flour and baking powder. Beat with an eggbeater until it bubbles.
Pour into the mold, scrape the surface and bake for 30 minutes. Take out and cut into pieces.
Quote:
Ingredients: 540g of cream cheese, 0/20g of chestnut powder/kloc-,and Tatar powder (Tatar.
30G of flour, 2 teaspoons of lemon juice, 5 egg whites, 6 egg yolks, 300G of sugar, 60G of flour, 360G of fresh milk and cream 150G.
Exercise:
1. Stew the cheese until it dissolves (you can add a little fresh milk to help it dissolve quickly), then pour in the egg yolk and mix well;
2. Mix the remaining fresh milk and cream together, then slowly pour into the cheese yolk and stir well;
3. Slowly sift the flour and chestnut powder into the cheese yolk, and finally add lemon juice;
4. Add the protein into another powder and stir until it bubbles, then slowly add sugar and continue stirring until the protein becomes hard;
5. Prepare a 7-inch basin, put a little oil on the bottom of the basin (it is easy to take out the cake after baking), and surround the edge of the plate with paper (the paper should also be coated with oil, preferably butter paper);
6. Pour all the mixture into the basin, put it into the oven that has been preheated for 15 minutes, and bake for 40 to 50 minutes.
Quote:
Ingredients: low-gluten flour 1000G, liquid maltitol 1000g, egg 1000g, aspartame 5g, pumpkin powder 100g, cake oil 40g, clear water 400g, and water 5g.
Processing technology: 1. Beating slurry: put eggs, liquid maltitol, aspartame and water into a beater, stir at medium speed, and then add cake oil. After the cake oil is dissolved, add a little water to the paste, and slowly add the water in several times, and stir at high speed to increase the volume of the egg liquid to 2-3 times.
2. Paste mixing: After the egg liquid is beaten, slow down the speed of the eggbeater, pour in flour and pumpkin powder and mix well to avoid too long time, so as not to make the egg paste stiff.
3. Mold filling: paste the eggs into the mold, and the filling modulus accounts for 2/3 of the mold volume.
4. Baking: put the baking tray in the oven and bake it at 220℃ with a primer. When the cake swells, put it on high fire 2 10℃, turn off the fire, and take it out when the surface is golden yellow.
5. Brush oil: Brush a thin layer of cooked oil on the surface of the cake.
6. demoulding: cooling and packaging after demoulding to obtain the finished product.
Quote:
Ingredients: * 6 thin minced meat * 4 tablespoons red onion (sliced) * 5 eggs * 3/2 cups of low-gluten flour * 3/2 cups of fine sugar * 65438 cellophane +0 sheets.
Seasoning: * a little salt and monosodium glutamate * 1 tablespoon soy sauce.
Exercise:
1. Slice onion, stir-fry until golden brown, add minced meat and stir-fry, add seasoning and mix well to get stuffing.
2. Beat the eggs and sugar until they are milky white (about 20 minutes), then sift in the flour and stir well to form a batter.
3. Spread cellophane on the steamer, pour in half of the batter, steam for 8 minutes on medium heat, sprinkle with stuffing, pour in the remaining batter, steam for 8 minutes, and try to poke it with a utensil before taking it out, so as not to touch the raw materials.
References:
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