Regarding the professional knowledge of baking, many people want to cultivate a hobby, but we know that no matter what we learn, we need an introductory method and then practice hard, but many people can't find an introductory method. The following is the professional knowledge about baking.

Professional knowledge in baking 1.40℃ can be used to ferment dough and yogurt instead of warm water and quilts.

At 50 degrees Celsius, food can be dehydrated and made into various dried products of fruits, vegetables and meat for storage and drying.

Sometimes, the oven door should be slightly opened to promote water distribution.

60 degrees Celsius, can be used to make sausages and bacon.

Baking tray and baking net,

Generally, the oven comes with a baking tray and a baking net. Baking trays are used to hold foods that need baking, such as meat, biscuits and bread. Grilled nets can be used to place food with molds, such as cakes and pies. Another important function of barbecue is to cool the baked food on it. Heat insulating gloves and baking pan handles are very useful tools for preventing burns.

Electric egg beater is recommended for the egg beater, which can be either manual or desktop, saving time and effort.

An ordinary eggbeater is ok, but it is a crazy challenge to arm strength and endurance. Stir the whipped cream and egg whites with rice,

There are also raw materials such as butter and cheese, which are also very laborious to stir by hand. The power in electric egg beater is different. Generally speaking, the greater the power, the greater the flapping intensity and the shorter the flapping time. Electric egg beater with power above100W is the best choice.

1, always open the oven.

This is not good for the oven, and it is not good for the baked products. The biggest disadvantage is that it is easy to make snacks unfamiliar and it will also affect the internal state of the oven. This is a very important point. If the conditions are good, you can consider buying a lamp and observing the situation in real time.

2, the baking tray is too lazy to pad oil paper

Be sure to get into the habit of spreading oiled paper on the baking tray, because I didn't know that the baking tray would stick, especially when making cake rolls. If it sticks to the skin, it will greatly affect the appearance. Therefore, oiled paper is a tool that cannot be saved.

Step 3 change materials at will

Constant material is the most basic principle of baking. Only original dim sum duck can satisfy you. If it is advanced, products can be developed, but the changed food cannot be named with the original name. This is special.

4. Change the formula at will

Can the ingredients in the formula be changed? Many times we will tell our friends: Don't change easily,

Because each formula has been experimented by the teacher many times, the success coefficient is relatively high. If you have experience, you can be innovative. But if you are a novice in baking, I suggest you really don't change it casually!

Bread made by direct method has wrinkles on the surface. What's going on here?

In fact, this is mainly because the dough is not stirred well, and the dough temperature is too high when stirring. However, if it is left for too long in the molding process, the above problems will also occur.

Baking expertise II. Treatment of materials

Screening treatment of flour

Put a piece of thick paper under the fine sieve or sieve it directly on the chopping board, and put the flour into the sieve and sieve it twice continuously, which will make the flour fluffy and make the cake better. Adding other dry powder materials, and sieving again, so that all materials are fully mixed together. If additives such as baking powder are added, it needs to be sieved with flour.

Egg yolk is separated from egg white.

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. Of course, there is an egg yolk protein separator now, so knock it down and it will be OK!

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.

Melting of solid cream

Some cakes need solid cream, and we need to melt them in advance. Just put the cream in a bowl, then drain it or put it in the oven to melt it into a thin paste.

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. Also note that the water temperature is best to melt between 40 and 50 degrees Celsius!

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.

Homemade bread crumbs

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.

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.

Second, the basic process

Preparation of emulsified batter

The cake made from this batter is a bit thick and moist. If you "emulsify" cream, sugar and eggs, you can blow air into the mixture, which is the key to the success of the cake.

Steps:

Stir 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 the eggs. 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 sift the flour into the emulsified mixture again.

4. With a metal spoon, gently stir the flour with the action of cutting and folding. Don't stir or send, or 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 mixing easy.

There are fewer bubbles in the caked mixture. The remedy is to add more flour and one or two eggs and continue stirring.

Making of mixed 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 protein into soft foam, then dig two spoonfuls into the 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.

Making bread dough by dough pressing method

This kind of dough does not need a high-speed mixer, but only a slow' dough mixer' and a dough press. Its water content is low, and the stirred dough should have smooth skin and good toughness, which needs immediate shaping, otherwise it will easily lead to dough aging and fermentation.

Steps:

1. First, put the dry ingredients into a mixing tank, add the wet ingredients except grease, and stir until the dough is rough.

2. Add oil and continue to stir into a smooth dough.

3. Then put it into a dough press and press it to the epidermis.

Practical skills

Don't press it for too long, or the gluten will break easily.

Don't add too much water, or it will be difficult to press the noodles.

After pressing, it needs to be reshaped immediately, and it cannot be placed in a high temperature environment for too long.

Making bread dough by intermediate seed method

This kind of dough needs a high-speed mixer, and its moisture content is higher than that of dough, so the bread made is also very soft.

Steps:

1. Mix some flour and water slowly, then stir quickly until gluten begins to spread, and then ferment. (The temperature is controlled at 24-26℃, the relative humidity is 75%, and the fermentation is 60-120min at 26-28℃. If the temperature is low, it should be fermented in the wake-up room.

2. Mix the raw materials except the oil on the main surface with medium and rapid stirring until the gluten begins to swell, then add the seed powder to swell, and then add the oil.

3. Stir at medium speed until the gluten is fully expanded, and finally stir at slow speed 1 min.

4. Continue to ferment for about 20 minutes, and you can finalize the design.

Making bread dough by direct method

This kind of dough also needs a high-speed mixer, and its water content is higher than that of dough, so the bread made is also softer.

Steps:

1. Put flour, improver, yeast, sugar, salt and milk powder into a jar and mix well.

2. Add eggs and water and stir slowly until there is no dry powder, and then quickly beat until the gluten swells.

3. Add oil and stir slowly 1 min, then stir quickly until the gluten is fully expanded, and then stir slowly 1 min.

4. After continuous fermentation 15 minutes, the plastic can be obtained.

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 on the ground immediately, and then buckle it upside down on the upside-down rack. This can prevent the cake from collapsing when it is cold, and the tissue will be softer. 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.

Professional knowledge in baking 3 The influence of eggs on cake quality: The cake is realized by the mechanical action of eggs, and the volume and organization of the cake are optimized by pumping air into the egg liquid, so the quantity and quality of eggs have a vital influence on the quality of the cake.

The quality of eggs is measured by the solid content, solid composition and freshness of eggs. In egg liquid, the higher the solid content, that is, the higher the protein content, the better the egg quality. Of course, it is easier to inject air when stirring, and the cakes made are more delicate.

Traditional cake workshops may not care much about the influence of egg freshness on cake quality, but modern scientific research has clearly concluded that the influence of egg freshness on egg inflatable ability is very important.

Compared with eggs stored at room temperature for 10 day, the swelling capacity of fresh eggs decreased by 20%. The reason is that during storage, the alkalinity of eggs increases and the gas-retaining ability of egg membranes weakens, so the fresher the eggs, the better.

The basic knowledge of baking includes the specification of oven, the placement of baking tray and baking net, the use of heat insulating gloves and baking tray handles, etc. And when baking, you should choose the right materials. For example, the most common raw material is butter.

Butter is the main raw material for baking, and its quality directly affects the quality of cake. When buying, you should choose vacuum-packed butter with soda, which is easily broken and bubbly. Bad butter smells before it is unsealed, but it doesn't smell like milk after it is dissolved.