Is it harder to make bread or cake? I want to laugh when I see this question. Making bread and cakes is not easy. Let me talk about the reason why I want to laugh. When making bread, is there any final fermentation? Two hours passed, and the bread didn't rise. Have you finished baking the cake? Good looks, thin inside. Or it's fine in the oven, and it collapses when it's taken out.

I won't share the practice of specific varieties with you today. For the specific methods of bread and cake, please refer to my videos and articles. Today, I mainly share with you the problems that should be paid attention to when making cakes and bread. For small white novice, what problems should be paid attention to when baking again, and what preparations should be made to learn baking. Let everyone take fewer detours.

Bread and cake are both baked delicacies in West Point, so what should a person who wants to learn baking prepare? First of all, it is divided into mandatory tools and optional tools. The necessary equipment is the oven, and the oven should pay attention to the size of the brand. As long as it is a big brand, the quality can be guaranteed, whether it is domestic or imported, the size can be 28-32 liters, not less than 28 liters, not more than 32 liters.

Optional appliances are either a chef machine, a bread machine or neither. If manual dough mixing is acceptable, both machines can be ignored. If it is difficult to mix dough, it is best to choose a chef machine, so that you can mix dough and send cream and egg whites. If you want to save costs, you can choose to hold a electric egg beater instead of a chef's machine to deliver cream and egg whites.

When making bread, we need to pay attention to yeast. Like the giant panda, yeast is the key protected object. The degree of dough fermentation is directly related to yeast, so protecting yeast is the key point in making bread. Before yeast is mixed with water, it can make yeast and dough mix more evenly. In the process of dough mixing, yeast cannot directly contact salt, sugar and butter. Only in this way can the activity of yeast be maximized.

When making cakes, the most important thing is to send egg whites or whole eggs. The main things mentioned here are Qifeng cake and sponge cake. Sending egg whites is particularly strict. There can be no impurities, no water and no oil in the egg white container. In the process of delivery, you can't change the speed of the eggbeater at will. You need to keep the speed until the end of sending, and you can't stop the eggbeater at the same time. Only in this way can three states of egg white be produced, namely wet foaming, neutral foaming and hard foaming.