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.

Tap the eggshell on the side of the bowl, knock the eggshell in half, and quickly pour the yolk between the two eggshells to make the protein flow into the bowl. You can use an egg yolk protein separator and knock it down!

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, and we need to melt them 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℃!

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 bake 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 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

Fish glue, also known as 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.

Steps:

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 skills

◆ 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.

Two. Basic technology

Preparation of emulsified batter

The cake made from this batter is a bit thick and moist. If you "emulsify" cream, sugar and eggs, you can blow air into the mixture, which is the key to the success of the cake.

Steps:

1. Beat 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.

Making of mixed batter

The stirred batter is light, delicate and soft. Bake immediately at this time, otherwise the stirred batter will collapse.

Steps:

1. Beat the egg yolk and sugar in a large bowl until the surface is smooth as a 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 press. The stirred dough with low moisture content needs smooth skin and good toughness, and needs immediate shaping, otherwise it will easily lead to dough aging and fermentation.

Steps:

1. First, put the dry materials into a mixing tank, add the wet materials 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 skills

◆ Don't press 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 intermediate seed method

This kind of dough needs a high-speed mixer, and its moisture content is higher than that of dough, so the bread made is also very soft.

Steps:

1. Mix some flour and water slowly, then stir quickly until gluten begins to spread, 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.

Making bread dough by direct method

This kind of dough also needs a high-speed mixer, and its water content is higher than that of dough, so the bread made is also softer.

Steps:

1. Put flour, improver, yeast, sugar, salt and milk powder into a jar and mix well.

2. Add eggs and water and stir slowly until there is no dry powder, and then quickly beat until the gluten swells.

3. Add oil and stir slowly 1 min, then stir quickly until the gluten is fully expanded, and then stir slowly 1 min.

4. Continue to ferment for 15 minutes, and you can get plastic.

Choose fresh eggs

When making a cake, if you need to separate the egg white from the yolk, you must separate it very cleanly. Fresh eggs have rough surfaces. The surface of stale eggs is smooth, sometimes there are black spots, and the yolk is easily broken.

Accurate weighing

When making West Point, the materials must be weighed very accurately. Especially for the weighing of solid oily or powdery materials, it is difficult to accurately measure if cups or measuring spoons are used. The amount of powder is less than 10g, which can be measured with a spoon.

Butter or white oil game

Frozen butter or white oil is not allowed. Before use, it should be softened naturally at room temperature without heating. If you want to add liquid such as egg liquid or fruit juice, you need to put it in bit by bit, otherwise the butter will not be absorbed and separate pieces will appear.

Bright cake shell surface making

If the surface of the crust is bright and golden, you can brush it with egg yolk liquid. If the color is dark, you can add a few drops of soy sauce to the egg yolk liquid, but if you add too much, your skin will turn black and not look good.

Matters needing attention after baking Qifeng cake

After the Qifeng cake is baked, try to insert it with a bamboo stick. If the bamboo stick is not sticky, it means that the cake is ripe. You can take it out of the oven, tap it on the table or on the ground immediately, and then buckle it upside down on the upside-down rack. This can prevent the cake from collapsing when it is cold, and the tissue will be softer. After the cake is completely cool, insert a spatula along the outer edge of the cake and scrape it, then lift the cake from the bottom, and finally scrape the chassis with a spatula to take the cake out completely.