The most comprehensive baking knowledge, in life, desserts can bring people a good mood, and many people like to eat desserts. Baking is an indispensable step in the production of bread and cake. Here I have compiled the most comprehensive baking knowledge. Let's have a look.
The most comprehensive baking knowledge 1 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 paste is large, mixing technology is usually used. When the cake paste is large and difficult 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 bread is 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. Fermented dough.
Make it into various shapes you want, such as toast, round bread, fancy bread, etc. 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.
The most comprehensive baking knowledge 2 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 making and bread making need different oven temperatures, but the modified oven cannot easily adjust the temperature. So bakers and pastry chefs think it will be 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?
The baking process of bread, cakes and biscuits follows this process.
(1) gas formation and expansion (yeast and soda release carbon dioxide and water vapor),
(2) Gas condensation in bubbles (bubbles in gluten, gas in protein paste).
(3) Starch gelatinization (the starch starts to gelatinize when heated to about 60 degrees, so that the product has a shape)
④ Solidification of protein (protein began to solidify at 74℃).
⑤ Evaporate some water (so the baked bread will be lighter, and the unripe ash will be heavier).
6 grease melting (different grease will melt at different temperatures, releasing gas).
⑦ Formation and coloring of skin (the moisture on the surface of the product evaporates and dries to form skin, and milk, sucrose and eggs will increase the chromaticity. )
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 and almost stop in freezing.
7. Why is it difficult to preserve whole wheat flour containing germ?
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) increases sweetness and fragrance.
② Softening gluten structure and fine texture.
③ Increase the surface color.
④ Moisturize and prolong the shelf life.
⑤ Mixing with oil can be used as emulsifier, and mixing with eggs can be used as foaming agent.
It is the target of yeast.
10. When grinding sugar into powdered sugar, add 3% corn flour.
1 1. When making bread, the same amount of milk is not equal to the same amount of water.
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.
What are 12 and whipped cream?
30%-35% of low-fat whipped cream, 36%-40% of high-fat whipped cream and 48% of heavy cream.
13, the best storage temperature of eggs is 2℃.
14. What grades can eggs be classified according to their weight (with shells)?
Super 70g, super 64g, super 57g, medium 50g, small 43g and tiny 35g.
15, 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 smell (some people think it smells fishy).
⑦ Nutritional value
Color: Egg yolk makes dough and batter yellow. At the same time, eggs tend to turn brown when heated, thus enhancing the color of the product appearance.
The most comprehensive baking knowledge 3 Introduction to baking coffee
1, variety
There are many kinds of coffee, including kiya, cappuccino, latte, American, Herbalife blue, espresso, mocha and so on. In fact, different coffee types will have different tastes, among which Macchiato and Mocha are sweeter and more suitable for women to drink, while espresso and Cumberland will have bitter taste.
2. Degree of baking
Coffee generally needs careful roasting, and there are three roasting degrees: shallow roasting, medium roasting and deep roasting. Among them, lightly roasted fruit acid has obvious taste, but it can taste the obvious taste of coffee. Moderate baking is more suitable for beginners, and deep baking is not easy to excel in the production process.
Step 3: Drinking method
When drinking coffee, we should also pay attention to it. Although coffee can be directly drunk and tasted, it is best to drink a proper amount of coffee and let it flow from the tip of the tongue to the root of the tongue, which can increase the flavor of coffee. At the same time, don't drink hot coffee directly when drinking coffee, and the taste of coffee will be better after cooling.
Step 4 choose coffee beans
At present, there are three kinds of coffee beans: Arabica, Robusta and Liberian. Some varieties of coffee beans such as Tiku, Kent, Mocha and Ka Teemo are all hybrid beans. When buying coffee beans, it is best to choose good quality coffee beans, so that the flavor will reach its peak within one week after baking.