1. foaming: solid fat and raw materials are stirred to produce foam. When the mixture begins to soften or decrease in volume, the stirring should be stopped. The foaming value of oil that can be put into the air during stirring is called the foaming value of oil, which will affect the volume and quality of cake.
2. Whipping: The mixed ingredients can be foamed by a blender for the purpose of beating air.
Add the dough and spread the gluten.
3. Folding: the stirring action from the bottom layer to the top layer can be operated with a glue knife to make the gluten mix evenly and swell.
4. Kneading: Mix all kinds of ingredients by hand or mixing hook, depending on the degree of gluten expansion. The purpose of kneading dough is to accelerate the water absorption of flour to form gluten, destroy the tough film on the surface of flour, and make water evenly penetrate into flour particles. There is no good way to determine the length of time except hand feeling and eye observation. Generally, the beating process is divided into six stages: (1). At the beginning, (.
The second is fermentation molding. During the beating time, yeast can ferment to produce carbon dioxide, and the released carbon dioxide forms pores due to the network structure of gluten, which increases the dough volume. After basic fermentation, you can cut the dough into a fixed size and then knead it round. The divided dough becomes soft because it loses a part of carbon dioxide, so it should be shaped directly and kneaded round. Then the fermented carbon dioxide will disappear. The purpose of rounding is to form a layer of skin on the dough surface to prevent gas loss, and also to make the dough look good. After rounding, it can be shaped by intermediate fermentation, and the gas in the dough can be squeezed out by shaping to make its internal structure uniform. After setting, most of the gas is lost, and the gluten loses its softness. Therefore, dough regeneration is needed to increase the softness of gluten, so there is a final fermentation step. The third is baking. Baking is the last step. Due to heat, batter or dough becomes soft and easy to digest. At the same time, starch and protein undergo chemical changes when heated, and the functions of microorganisms and enzymes are also destroyed and stopped. In addition, the epidermis will produce new compounds, giving baked food special color and flavor.