Baking basic theoretical knowledge books requires not only hands-on practical learning, but also learning with knowledge theory books, so as to make rapid progress, consolidate one's theoretical foundation, learn from masters and make continuous progress. The following is the sharing of books on basic baking theory.
Basic baking theory knowledge book 1 1 My world dessert book:
This is an all-round dessert book suitable for beginners to baking experts. Various baking ingredients and tools, experts' basic skills and advanced expertise are also introduced in detail. The graphic steps are simple and easy to understand, which is very useful for both beginners and baking experts with a certain foundation.
2. Happy baking time
This book is very suitable for beginners in baking. It has many basic recipes, including cakes, towers and puffs, which are all explained in detail.
3. Baking with Xiao Yan
This book is suitable for advanced baking lovers. The characteristic of this little book is that the content is small and concise, and it will not list the whole recipe. Only a few classic flavors are listed, and the steps are ridiculously detailed, covering some theoretical introductions.
4. Textbook of Never Failed Bread Baking.
This book is still in an illustrated format, with a detailed production process and theoretical knowledge introduction.
5. "kneading noodles"
A book about how to knead dough and make batter. After all, kneading dough is the most commonly used and difficult to master in baking. Books are classified according to the types of cakes, and the five basic doughs, bread, cake, cake crust, biscuits and puffs, are explained one by one, from theory to operation skills are very detailed. At the same time, the formulas of 54 kinds of cakes were also announced.
6. "Korean cream"
This book is mainly about decorating flowers. The style of cream cake is simple, generous and elegant, decorated only with fresh fruits and herbs. The graphic flow is quite detailed, and cream cake lovers can start with it.
7. "Minimalist baking concept of human dessert chefs"
The author of this book is Cedric Graulhet, a French dessert master who is praised by fans as "the prince of dessert". Whether you are a dessert chef or a dessert lover, this book can give you the guidance you need. Novices in dessert making can fully understand the dessert making process from the basic recipes and vocabulary in the book.
Basic knowledge of baking 2 Basic knowledge of baking
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. We need to melt it 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.
Basic baking theory Book III Encyclopedia of baking knowledge
1, sieving. In the baking process, flour will definitely be used, and flour often produces some small bumps because of the manufacturing process or some long-standing reasons. If you directly mix these bumps into the cake paste, the cake will definitely not taste good.
Therefore, in order to get more delicate ingredients, it is necessary to filter the ingredients with a sieve to remove the small bumps in the flour, so as to make the flour more delicate, prevent the flour from caking, make it mix more evenly with other materials, and fill the flour with more air at the same time. The cake made is soft and fluffy, and the taste is extremely delicate.
2. Send. Sending away is a method in the process of making cakes. Blow air into the raw material to make it fluffy. Such as egg white, butter, cream, etc. Usually you need to use an eggbeater, and electric egg beater is better ~
3. defoaming. This step is not done well, or the batter is not stirred properly, resulting in water or foam in the pastry. The cake made by this method is easy to cook and has a pudding layer. At this time, the flour on the eggbeater needs to be shaken off. This process is called defoaming.
4. Cutting and mixing &; Turn over. Commonly used to describe the mixing technology of cake batter.
Turning is to draw an arc from the bottom with a scraper to mix up and fish up from the bottom. When the cake batter is large, the mixing technology is most commonly used. When the cake batter is large, it is not easy to defoam, but it is not easy to mix evenly. Mixing can make the batter more uniform.
Cut and mix, just like cutting things, use a scraper to cut into the batter and quickly cross the center of The Mixing Bowl. Keep the relative angle between the The Mixing Bowl and the scraper unchanged, and gently pass through the bottom of the The Mixing Bowl. When the scraper reaches the edge of The Mixing Bowl, naturally turn the wrist to let the cake paste stuck on the scraper fall back into the The Mixing Bowl, so that the ingredients can be mixed more quickly and evenly.
Both methods can prevent the batter from producing more gluten and avoid protein defoaming.
5. Let's stand. Is to finish the preparation work of sending or kneading dough, do nothing, and let it stay quietly in one place. For example, the relaxation of bread means that the gluten needs to rest, which is convenient for the later rolling.
6. Exhaust. After most breads are fermented for the first time, there will be big bubbles in the bread. In order to restore the bread tissue (pores) to a uniform state, beat the dough with your hands and break the big bubbles, which is called venting.
7. Make the fermented dough into various shapes you want, such as toast, round bread and fancy bread. Simply put, it is to change the dough into a shape. This process is called plastic surgery.
8. Plastic surgery. This word is generally used to describe cakes. When you pick up a cake mold and throw it at the desktop vertically, this action is called shaking the mold. Before the cake enters the oven, vibrating the mold can eliminate the big bubbles inside and prevent the cake from appearing empty.
The vibrating mold just released from the oven is to discharge the excess heat of the cake as soon as possible. In addition to cakes, other bread that needs to be shaped, such as toast, also needs to be shaped after baking to prevent the waist from shrinking.
9. diaphragm. After the cake is shaken out of the oven, it is put on the cooling rack in turn to cool down. This is called inverted buckle. This action is to fix the shape of the cake and prevent the middle of the cake from collapsing. The cake cannot be demoulded until it is cooled to room temperature.
10, preheating. Be sure to preheat the bread before using the oven. Preheating means that before putting the ingredients into the oven, adjust the oven to the temperature required for baking, let the oven heat up first, and then put the ingredients into the oven for baking. Generally, the oven needs to be preheated for 10 minutes. Look at your own oven habits and develop a good habit of preheating the oven.