I don't know what common sense you are talking about.
First, the equipment,
An oven and a refrigerator are necessary, one for baking and the other for freezing.
Agitator and mixing basin, used to stir cream.
Thermometer, hand-held and put into the oven to measure the temperature.
Weigh raw materials with electronic scales, and prepare more elaborate ones, such as measuring spoons and cups.
Rubber scraper for cutting and stirring.
Mouth and bag are used for decoration, or almond cakes, biscuits and the like need to be made of these.
Baking material
The terms low-gluten flour, high-gluten flour, vegetable oil ... should be clear.
Baking technology
Both kneading dough and whipping cream require long-term practice.
2. What do you have to know about cake baking 12 common sense?
Nowadays, baked goods are becoming more and more popular. Although quite a few people can make baked things in the oven, there is not much to be praised, not that they have not worked hard, but that some common sense knowledge is not enough, which leads to unsatisfactory baked things.
1, most domestic ovens are mechanically regulated. Therefore, the temperature of each oven can not be completely accurate, and it needs to be adjusted and adapted according to personal circumstances when using it. Even the ovens of the same brand and model have different temperatures.
2. Adding 20% corn starch or wheat starch to ordinary flour can reduce the gluten of flour and replace low-gluten flour.
3. When using tin foil, it is necessary to make the frosted surface of tin foil contact with food.
4. When "vegetable oil" is mentioned in the baking formula, please try to choose light and tasteless vegetable oil instead of heavy-colored and heavy-tasting oil, such as peanut oil, tea oil and olive oil.
Besides oven, the most important tools for baking are kitchen scale and measuring spoon. If you really don't want to buy a measuring spoon, please buy at least one electronic scale with the minimum range accurate to 0.1g.
6. Whole milk powder mixed with water in the ratio of 1:9 can replace whole milk. All occasions where milk is needed in the baking formula can be replaced by this method. Therefore, milk powder is more widely used in baking than milk.
Please don't put bread in the refrigerator, it will accelerate its aging.
Generally speaking, "butter" and "cream" are the same thing.
9. For most biscuits, 90% xylitol can be used to replace the sugar in the formula to make sugar-free biscuits, which is suitable for diabetics or people who want to reduce calorie intake. However, it should be noted that the daily intake of xylitol per person should not exceed 50 grams.
10, sugar can help hair protein and whole eggs, making the foam more stable. Therefore, when delivering eggs, the sugar added in eggs cannot be replaced by xylitol.
1 1. According to personal taste demand, most of the sugar in the formula can be adjusted within 30%, which will not have much influence on the finished product. But please don't add or subtract the oil in the formula at will.
12, baking tray and tin foil have heat insulation effect. When the baked food is colored, cover the surface with a piece of tin foil or put an empty baking tray on it to prevent the food surface from being colored too deeply.
3. How to do baking tips?
Practice of baking common sense
Dairy products:
1. butter: separated from milk, also called butter. There are unsalted butter and unsalted butter, and unsalted butter is often used in desserts.
2. whipped cream: low fat, also called thin cream, animal cream, margarine is also called vegetable cream.
3. Sour cream: Fresh cream is sour after fermentation and is rarely used.
4. Cream cheese: also called cheese, slightly sour, used for cheese cake.
5. Mascapone cheese: Italian cheese, high in fat, used in Tiramisu, with short shelf life and easy deterioration. You can also use cheese instead.
6. Make fruit yogurt and cheese.
Wine: 1. The most commonly used is rum ~ sugarcane juice with molasses to increase sweetness. Soak vanilla extract.
2. Coffee essence: espresso, Bailey liqueur.
3. Vanilla pods are used to soak essence or make vanilla sugar.
Nuts: almond, pistachio, walnut, hazelnut, etc.
Dried fruits: raisins, dried apricots, dried cranberries and figs.
Chocolate: milk chocolate, white chocolate and dark chocolate.
Other auxiliary materials: gelatin (generally not used at the low end) is generally made of clear film (boiled from pigskin) and soaked in six times of water (ice water).
Yeast: used for bread and pizza crust.
Baking tool
1. Eggbeater
2. silicone spoon, also called rubber scraper
3. Flour sieve
brush/clean one's teeth
5. Rolling pin (used when making biscuit pizza)
6. marijuana. Large, medium and small
7. Disposable oiled paper
8. Oilcloth, reused
9. Weigh. Accurate to the gram
10. Measuring spoon, optional.
1 1. Manual egg beater
12 flower extrusion bag, used to decorate flowers and biscuits.
13. Flower nozzle, used for modeling
14. spatula. Used for plastering
15. Turntable for decoration.
16. Mould 6.8. 10 biscuits, etc.
17, thermometer, thermal resistance
Understand baking materials, tools and measurements.
Flour is divided into high, medium and low gluten flour according to protein content.
Cookies, low-flour cakes, cake flour bread.
Black powder, coarse powder, rich in fiber, suitable for making bread.
Almond powder, suitable for almond cake.
Corn starch, mixed with low flour to make cookies and desserts, tastes more crisp and fragrant.
Baking powder, used with flour, can be fluffy.
Soda powder is fluffy like baking powder.
Cocoa powder, cocoa bean powder, seasoning, cake, dessert
Matcha powder, ground tea leaves, used for seasoning, cakes and desserts.
Cinnamon powder for bread seasoning.
Protein sends.
After a long time, protein has no toughness, it is not easy to have instant noodles, and its stability is poor.
When mixed with egg yolk, it will not be whipped, and egg yolk will organize foam.
There is water and oil in the basin, which won't work.
Sugar, too much, too early, not soft
Cream is easy to beat in summer, and ice water is placed in the basin.
Nine points, plastering, ten points, decoration, silk eight points, rainbow silk five points.
Heat the whole egg in warm water until it turns white.
Butter delivered, status: feathery, white.
Butter, refrigerated at 3-5 degrees, can also be frozen, frozen into small pieces, refrigerated in advance when used, softened at room temperature, and hard to make pies. Paste ~ make cookies. Melted is suitable for making a piece of dessert, heating it in water or heating it in the oven.
Egg and shell: protein: yellow ratio: 1.6.3. Generally protein 35, yolk 10. Eggs are suitable for refrigeration. Wash with warm water before use.
4. 16 as a qualified baker, what baking knowledge should I know?
1. When did baking begin on earth? Ancient Greece in 500-600 BC.
2./kloc-at the beginning of the 0/7th century, what caused the pastry chef and the baker to part ways? West point and bread need different oven temperatures, and the modified oven can't easily adjust the temperature, so bakers and pastry chefs think it is more convenient for everyone to use different ovens separately from now on. 3. What is the percentage formula of ingredients in bread making? Total weight of ingredients/total weight of flour * 100%= ingredient%.
4. What is the role of oil in baking? It can shorten the length of gluten, and the coated cake lubricates gluten so that gluten will not stick together. 5. How many steps does the baking process need? No matter the baking of bread, cakes or biscuits, it follows this process: ① the formation and expansion of gas (yeast and soda release carbon dioxide and water vapor), ② the condensation of gas in bubbles (bubbles in gluten and gas in protein paste), ③ the gelatinization of starch (starch begins to gelatinize when it is heated to about 60 degrees, Make the product have a shape) ④ Solidification of protein (protein begins to coagulate at 74 degrees) ⑤ Evaporation of a part of water (so that the baked bread will be lighter and the undercooked ash will be heavier) ⑤ Melting of oil (different oils will melt at different temperatures, releasing gas) ⑤ Formation and coloring of skin (the water on the surface of the product will evaporate and dry to form skin, and milk, sucrose and eggs will add color. )
6. Why can't bread be refrigerated? After the bread was baked, it began to age, water was lost, and the starch structure changed chemically. This change will happen faster in cold storage, but it will almost stop in freezing. 7. Why is whole wheat flour containing germ difficult to preserve? Wheat germ contains high fat and nutrition, but it is easy to rancidity.
8. Is bread flour the same as high-gluten flour? The bread flour contains about 0/2% protein/kloc-,and the high-gluten flour should be above 0/4%. 9. Can you name the functions of several sugars (sweeteners) in baking? ① Sweet and fragrant; ② Soften gluten structure; refine texture; ③ Increase surface color; ④ Moisturize; prolong shelf life; ⑤ Mix with oil to make emulsifier; mix with eggs to make foaming agent; ⑤ The target of yeast is 10. What proportion of corn flour should be added to grind sugar into powdered sugar? 3% 1 1. Is the same amount of milk equal to the same amount of water in bread making? Fresh milk contains 88%-9 1% moisture, and the rest solid substances are protein, lactose and minerals. Therefore, if milk is used instead of water in the formula, it is necessary to add more to prevent the dough from being too dry.
12. What are the three kinds of whipped cream? What is the best storage temperature of eggs with 30%-35% low-fat whipped cream, 36%-40% high-fat whipped cream and 48% heavy cream? 2℃ 14. What grades can eggs be classified by weight (with shell)? Super 70g, super 64g, big 57g, medium 50g, small 43g and minimal 35g 15. What is the role of eggs in baking? ① Structure: protein will condense during baking; Eggs can make food more chewy and tough, and adding proper amount of fat or sugar can make the finished product softer. ② Promote the emulsification of fat and liquid: Egg yolk contains natural emulsifier, which can make the dough smoother, help to increase the volume and make the texture softer.
(3) Foaming: during the beating process, the egg liquid is wrapped with a large amount of air, and the air expands thermally during baking, which helps the batter expand. ④ Use of grease: The grease in egg yolk can be used as grease. When the oil content in the product is low, the oil function in eggs is very important.
⑤ Moisture: Egg liquid contains a lot of moisture, which can be regarded as a part of the total moisture in the formula. 6 taste: egg flavor (some people think it is egg flavor).
⑦ Nutritional value ⑧ Color: Egg yolk gives dough and batter yellow. At the same time, eggs tend to turn brown when heated, thus enhancing the color of the product appearance. What is fermentation? Fermentation is a process in which yeast reacts with sugar to produce carbon dioxide and alcohol (alcohol will volatilize and carbon dioxide will expand, thus increasing the product volume) 17. What is the relationship between yeast activity and temperature? 1℃ has no activity (storage temperature), 15-20℃ has low activity, 20-32℃ has high activity, above 38℃-the reaction is slow, and 60℃ 18 is inactivated. What are these two kinds of yeast powders? What are the characteristics? ① Single-effect baking powder: a product that produces gas immediately when it meets water, and is only used for baking immediately after mixing; ② Double-effect baking powder: some gases are released at low temperature, and the reaction will be complete after heating. After the batter is ready, it can be left for a while. 19. Can Geely powder and tablets replace each other? Yes, except for the different handling methods, its function is exactly the same. 1 teaspoon of rubber powder =2.8g20 and what is the water absorption rate of gelatin? Gelatin can absorb 5 times of its own water.
2 1. How did the reddish brown in the devil's cake come from? Use a lot of pure cocoa powder without alkalization (adding proper amount of baking soda to neutralize it can restore the color-cocoa powder such as fafnir is natural pure cocoa powder without alkalization) 22. Is white chocolate chocolate? White chocolate is made of cocoa butter, sugar and milk.
5. What basic knowledge does bread baking need?
First, prepare the necessary materials and utensils before making bread.
There is also a workbench for kneading dough. But remember not to do it in an unstable place, because there will be knocking or pushing during the kneading.
Then there is the preparation and measurement of materials. Note: Be sure to use an electronic scale to measure according to the weight in the bill of materials.
Second, the mixing in several stages (manual mixing) 1, the strength and uniformity of the materials piled into powder first, and the mixing speed is faster when they can be picked up by hand (picking up stage). 3. (Roll-up stage) Continue stirring until all the water is evenly absorbed by the flour and gluten begins to form.
Dough is easy to break when pulled with both hands and has poor ductility. 4. (Expansion stage) Knead until the expansion stage, and add grease.
At this time, the dough is smooth and elastic, but it is still easy to break by hand. 5. (Completion stage) The dough at this stage has been fully expanded because of gluten, and its ductility and elasticity are good. When the dough is pulled by hand, it looks like a smooth film (the dough is slowly pulled out from the middle to the four sides), and it is smooth, round and serrated when broken. This stage is the best level.
Toast products need to be stirred at this stage. 6. (Measure the temperature of the dough) Coat a layer of oil in a jar larger than the dough, take the dough out of the mixing jar, round it slightly and put it in the jar. Immediately test the temperature of the dough below, and take 26℃~28℃ as the best temperature.
3. Fermentation 1. Ferment the dough in a pot 2-3 times larger than the dough itself, and coat the pot with grease material to prevent the dough from sticking to the pot. When the dough expands to twice its original volume, it means that fermentation is complete. 2. The so-called fermentation refers to the process that carbon dioxide produced by yeast enters the gluten network structure in the process of reproduction, which makes the dough swell.
The temperature is 30℃~40℃ and the humidity is 80%, which is the most ideal environment. Under such temperature and humidity, yeast will be particularly active, and will decompose sucrose or starch in dough into sugar or glucose to make nutrients. In this decomposition process, carbon dioxide and flavor components will be released.
The fermentation process will last until the dough is baked. Only when the temperature rises above 60℃ will the starch solidify and the swelling stop. 4. Dough segmentation 1) After the dough is fermented, it needs to be divided into different sizes according to the types of bread.
When cutting, use a knife or scraper to cut quickly and continuously. If the dough is broken, it will destroy the gluten network structure.
2) The divided dough should be weighed, so that the baked bread will have the same size. However, in the weighing process, the weight loss caused by water evaporation during baking should be considered, which is about 10~ 13% of dough. Therefore, in one pound of dough, 50~60 grams should be added additionally or every 500 grams of dough to make up for the weight lost during baking.
The exact baking loss depends on baking time, dough size and whether the dough is put in the baking tray. 3) Weigh quickly to avoid excessive fermentation of dough.
The division loss of normal dough should be less than 1% and at most 2%. Of course, the longer the dough is divided, the more it will be lost. V. Round 1) Divided dough, round by hand.
It is an important step to shape the dough into a circle, mainly to make the dough surface stand upright, strengthen the gluten network structure and make the bread feel better. 2) After the dough is rounded, put it on the workbench with the closing position facing down, and conduct intermediate fermentation for 15~20 minutes.
This static process is to make dough easier to shape. At this time, please cover the plastic bag to prevent the dough from drying.
Small dough rounding posture: fingers curl into cat's paw posture, press the dough tightly on the kneading table and roll counterclockwise at the same time. Repeat this action for 3-4 times, and pay attention to the phenomenon of sticky hands when the dough is rounded.
Round the dough: hold the dough with both hands, and hold a part of the dough with your fingertips and the center of the kneading table. Then roll the dough from the opposite side to your side.
Every time you roll in front of yourself, put it back on the opposite side from another angle. Repeat the above actions again. This step can be repeated 3-4 times.
6. Intermediate fermentation (relaxation) Intermediate fermentation is different from fermentation. Intermediate fermentation is to soften the dough to a certain extent in a short time. If the dough that has just been rounded is reshaped immediately, the dough will be tough, which will easily cause gluten shrinkage and irregular shape. So let the dough expand and relax for a period of time to facilitate shaping. If it is carried out indoors, it will take 15~20 minutes, and it needs to be covered with plastic bags to prevent drying.
The ideal temperature is the temperature that the human body feels comfortable, which is about 26℃~28℃. 7. Importance of shaping: After the dough is properly relaxed, it is shaped into an ideal shape, such as round, long strip, olive shape and toast standard shaping method, and then placed in a baking mold or flat baking tray.
Whether the steps in the molding process are accurate or not, and whether the distance between dough is appropriate or not, is related to the internal organization and external shape of bread, which seriously affects the quality of products and can not be ignored. Correct shaping is the most important shaping step before baking. All the air bubbles in the dough should be extruded during molding, and the air bubbles left in the dough should be discharged through molding.
When the internal structure of the dough is relatively uniform, the internal structure of the baked bread will be relatively uniform and detailed, otherwise the residual bubbles in the dough will cause the pores to be too large during baking. Shaping step: 1, rounded; 2. hey; 3."; 4. packaging; Five or so.
Eight, the final fermentation final fermentation environment is 32-38℃ temperature and 75%-80% humidity. Place the dough on a baking tray covered with baking tray paper, and cover it with plastic wrap to prevent it from drying.
After the dough is fermented and swelled by 65,438+0.5-2 times (if this multiple is not visible to naked eyes, gently pick up the dough with both hands, and when it feels sinking, it is the end of proofing). Finally, fermentation precautions: ① Don't wake up too much because the dough itself won't swell when the fermentation capacity of yeast reaches the maximum, so too much wake-up will shrink the dough itself and it won't feel full after baking.
Hard bread is also difficult to scratch the surface.
6. Is there any common sense about baking?
Hello, I have some here, I hope I can help you.
1. The most abundant component in egg yolk (1) Moisture 2. Besides water, the most abundant protein component is (1) oil 3. Generally, the most suitable water for making bread is (1) soft water 4. Among the following materials, the lowest sweetness of zui is (1) fructose. 5. Anhydrous cream comes from which of the following materials (1) beef? 6. Which of the following oils contains 10% gas (nitrogen Dan gas) (1) sesame oil? 7. It has fragrance and color. The oil without water is (1) white emulsified oil. 8. The water content in protein is (1) 50%. 9. The melting temperature of chocolate should not exceed (1)48℃ 10. The oil contained in egg yolk has (1) emulsifying effect of 65438+. 2. The water content of egg yolk is (1)30~34% 13. The water content of common butter or margarine is about (1)6 10% 14. The solid content of whole egg is 10%.
7. Basic knowledge of baking
1. Sieving of materials: Put a thick piece of paper under the fine mesh sieve or directly sieve it on the chopping board, and put the flour into the sieve and sieve it twice continuously, 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. If additives such as baking powder are added, it needs to be sieved with flour.
Egg yolk and egg white are tapped at the edge of the bowl respectively. After the eggshell is knocked in half, the yolk quickly falls back and forth between the two eggshells, so that the egg white flows into the bowl. You can use an egg yolk protein separator and knock it down! Grind the lemon peel with the thinnest side of the planer, and grind the scrubbed or waxed lemon peel, but don't grind it to the bitter white soft inner layer under the peel.
If you scrape the lemon peel with a peeler, it will be longer. Melting of solid cream Some cakes need solid cream. We need to melt the cream in advance, just put it in a bowl and then put it in water or put it in the oven to melt it into a thin paste.
Melt the 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℃! Bleaching Pistachios Put peeled pistachios in hot water and cook for 2-3 minutes.
After draining, remove the epidermis and use it when it is completely dry. Self-made bread crumbs Spread the aged bread without skin on the grid and bake it at 140℃ for 45~60 minutes until it is 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 the 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 peak has bent. 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 fish gelatin powder, also called fish film, 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. Step: 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 secret ◆ 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 of making emulsified batter. The cake made from this batter is a bit thick 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. Step: 1. 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 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.
The production of mixed batter has a light, delicate and soft texture. Bake immediately at this time, otherwise the stirred batter will collapse.
Step: 1. Beat the egg yolk and sugar in a large bowl until the surface is smooth as 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.
Making bread dough by dough pressing method This kind of dough does not need a high-speed mixer, but only a slow mixer and a dough pressing machine. The stirred dough should have smooth skin and good toughness, and it needs to be shaped immediately, otherwise it will easily lead to dough aging and fermentation. Step: 1. First, put the dry ingredients into a mixing tank, add the wet ingredients except oil removal, 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 tips ◆ Don't press it for too long, or the gluten will break easily. ◆ Don't add too much water, otherwise it will be difficult to press the surface.
◆ It needs to be reshaped immediately after pressing, and should not be placed in high temperature environment for too long. Making bread dough by medium seed method This kind of dough needs a high-speed mixer, and its water content is higher than the pressing surface, so the bread made is also very soft.
Step: 1. Slowly mix some flour and water, then stir quickly until the gluten begins to swell, 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. The direct method of making bread dough also needs to use a high-speed mixer, and its water content is higher than that of the dough, so the bread made is also soft.
Steps.