For beginners, sometimes baking still needs basic skills as a stepping stone. Here are some baking tips, hoping to help you bake better!

1。 Invest in a baking mat made of silicon.

"It can not only protect your pot, but also reduce the cleaning time by half. The mat can also make the biscuits bake more evenly."

2。 When the edge hardens, take out your cookies.

"If you wait until they are hard, they will bite your teeth!"

3。 Prepare some cake spray for yourself.

4。 Before adding fruit and chocolate powder to your mixture, coat it with things like fruit and chocolate.

This can prevent all the debris from sinking to the bottom and ensure that you have an evenly distributed taste.

5。 Make muffins and cakes with ice cream spoons.

"An ice cream scoop will make your muffin or cake the same shape and size."

6。 Vanilla extract

"The taste is more similar to using real vanilla beans. Sprinkle this on the cake to enhance the vanilla flavor of many cakes. "

7。 A spoon with flour can make accurate measurements for you.

"When measuring flour, don't use your measuring cup. Putting flour into your measuring cup with a spoon is convenient and simple, and it is easy to master the amount after a long time. "

8。 consider

9。 Don't be afraid to use salt.

"People always think that because it is a dessert, there is no need for salt-this is wrong. We can add some salt according to the actual situation, which can alleviate the greasy feeling! "

10。 If you need to use cooled butter, just freeze it in front of the furnace for about an hour.

When the recipe requires frozen butter (pie crust, biscuits, etc.). ), put the butter in the refrigerator for about an hour in advance, and then put it into the recipe. This will prevent the butter from melting and keep the fat molecules intact, so it is easier to chop and melt. "

1 1。 Chill the cakes before you let them cool.

12。 Small things, such as your flour, are filtered through a small sieve.

13。 Check the expiration date of your soda.

"Baking soda should be replaced once a month."

14。 Many times, we shouldn't mix too much.

15。 But if you are butter and sugar, be sure to mix well.

"If the mixing is not good, it will be very yellow and hard."

16。 Put the bread in a sealed container to keep the biscuits fresh.

"If the bread is left for a long time, both ends will harden. We can keep the bread fresh by putting it in a closed container. "

17。 Leave the cake outside for a while, and then put it in the oven.

18。 Add some instant coffee chocolate.

"It won't make them taste like coffee, just make chocolate taste more like chocolate."

19。 Test your cakes with toothpicks to see if they are edible. "

20。 Freeze your cookie dough.

2 1。 Make sure your indoor temperature is suitable for your formula. .

"Temperature is everything! If the formula says softening butter, it means softening, so the indoor temperature should be taken into account. It is also suitable for cold ingredients. When you need flaky dough, make sure everything is super cold. "

22。 Adding a drop of liquefied coconut oil helps to melt chocolate.

When using melted chocolate, add a drop of thin chocolate containing liquefied coconut oil, which makes it easier to coat and bake or make candy.

23。 Use the same weight of eggs, flour, sugar and butter as the perfect sponge cake.

"When making sponge cake, you should weigh the eggs first, and then use the same weight of flour, sugar and butter."

24。 Freeze your sugar cookies and pie slices 15 minutes, and then put them in the oven.

"Your biscuit or pie slice can keep shape better."

25。 If the dough is not fermented to your liking, you can put it in a preheated oven for a short time (but you must turn off the oven first).

If the dough is not fermented well, you can preheat your oven to 200 F (just over 90°C or 70°C fan-assisted oven), turn it off and put the dough in the oven. "

26。 First put the cream in the blender and bowl, and then put it in the refrigerator.

"Stir the cream in your blender and metal bowl first, and then put it in the refrigerator for a period of time. Your cream will beat faster! "

Have you learned?

2. Baking knowledge of baking

Several baking tips: 1. Most domestic ovens are mechanically adjusted.

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. 8. In general, "BUTTER" and "cream" are the same thing, and both English names are Butter.

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.

13, excellent formula, standardized operation flow and accurate weighing of raw materials are the three basic elements of successful baking.

3. Baking beginners learn what to do first, which is easy to succeed.

If you are interested, I suggest learning cookies.

1, less equipment, just an ordinary oven. 2, few tools, just a paper bag and a paper mouth (depending on the shape of the product). 3, the process is relatively simple, butter and powdered sugar are mixed until half cooked, and then added according to the required taste (coffee, cocoa powder, etc.). ). Secondly, consider cakes. 1, the technology of heavy oil cake is similar to that of biscuits, but baking requires certain skills to ensure the cake's expansion. 2. Clear cake (sponge cake, Qifeng cake) needs an egg beater. It is very important to control the beating of egg white (to avoid defoaming), and the time control of the operation process is very important. In addition, consider whether the finished cake needs decoration. With such technical content, the tools for dispensing drugs will also increase a lot. Finally, bread.

The whole production of bread is a physical and chemical reaction. 2. Because of the difference of air temperature and space humidity, the recipe of this dough making process is affected. Time, speed and shaping also need to be practiced many times. Stuffing, molding, venting, proofing and baking are the key points. Control of awakening degree and baking temperature and time As the saying goes, bread is baked in three parts and baked in seven parts. Relatively speaking, the requirements for equipment are also the highest.

I hope I can help you.

4. Several baking tips that you must know when you start baking.

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.

5. 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 their intake of heat E684E79Fa5E98193313336565663. 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.

6. Basic knowledge of baking

1. Generally, things on Taobao are relatively complete ~ some have physical stores, so you can go directly to the store to buy them ~ I don't know where you are.

There are general hotel equipment supermarkets in Beijing and Shanghai, and there are also ~2. Cup, spoon, etc. It refers to measuring cups specially used for baking, and measuring spoons ~tbsp refers to spoons ~tsp refers to teaspoons ~ these measuring spoons are marked ~ you don't need to remember them specially. 3. Flour is generally divided into high flour, medium flour and low flour to high flour, which is jiaozi flour. Medium flour is snow pollen for home use ~ Low flour can be directly mixed with ordinary flour and corn starch 4: 1 ~ High flour and low flour are sold in Wal-Mart and Carrefour ~4. That kind of small oven is not suitable for making cakes ~ it can only be used for making cookies or baking bread ~ cakes are easy to paste.

7. What problems do you often encounter during baking?

Summarized six major problems! 1. Regarding the use of the oven, you may find it easy to cook with the oven, because you can see the flame rising or falling, so you can control the heat well.

But it is difficult for you to bake food in the oven, because you can't see the flame in the oven at all, and you can only know the temperature according to the thermometer. Without an intuitive visual experience, you may feel that you can't know the real temperature of the oven.

Because the temperature displayed by the thermometer may be different from the actual temperature, for example, the thermometer shows 350 degrees Fahrenheit, and the actual temperature may only be 325 or 400 degrees Fahrenheit. So at this time, what you need is an oven thermometer, so that you can know the actual temperature accurately, and then you can set the oven temperature according to the actual temperature.

The oven thermometer can also tell you whether there is temperature fluctuation during baking. Your oven may also have hot spots.

In the process of baking, you can pay more attention to whether a certain position of the cake or bread baking tray will be easier to cook than other places. If you find such a hot spot in the oven, try to avoid it when baking, or adjust the position of the baking tray every once in a while.

In this way, I can help you bake more perfect snacks. Bread with insufficient heat in the oven is characterized by too big, grainy, rough texture, thick skin, light skin color and large baking loss.

Because the dough temperature is low. With the increase of enzyme action time, the solidification time of bread also increases.

The baking elasticity of dough is too large, and as a result, the bread is too large, losing its proper fine particles and smooth texture. Long baking time and long skin drying time; The epidermis is thicker than normal, and due to insufficient heat, the epidermis cannot be fully coked.

The last point about the oven is that you must remember to preheat the oven before baking. If the oven is not preheated to the proper temperature, it will start baking, which may lead to uneven baking or complete mess.

So, all you need to do is set the oven temperature, preheat it to the required temperature, and then put the food to be baked in. 2. Not weighing raw materials correctly is emphasized by many experienced bakers and also mentioned in many articles about baking skills.

Both dry and wet materials need to be weighed correctly, because the proportion of ingredients will directly affect the success and taste of the product. It is best to weigh dry materials and wet materials separately with different weighing tools.

In baking, some fuzzy quantifiers such as "a handful", "a pinch" and "a small amount" are rarely used. If it is liquid, it is best to weigh it with a plastic or glass measuring cup with a handle, but if it is dry, it is best to weigh it with a plastic or metal measuring cup.

Generally speaking, a liquid measuring cup can weigh 8 ounces, while a dry measuring cup can hardly weigh 8 ounces directly. Therefore, when weighing raw materials, some bakers will prepare measuring cups, electronic scales, measuring spoons and other tools to weigh different kinds of ingredients.

When weighing liquid ingredients, you only need to pour the liquid ingredients to the scale line of the measuring cup, but it is best to pick up the measuring cup and look parallel to the scale line before you can prepare to weigh the required amount. If you just put it on the table and observe whether it reaches the scale line from top to bottom, there may be some small deviation in the weighed weight.

The correct way to weigh dry materials is to scoop flour into a measuring cup with a spoon, not directly scoop flour into a flour bag with a spoon, which is incorrect. Finally, scrape the excess flour on the measuring cup with a scraper to remove the excess part.

Baking is a "science", and inaccurate measurement of materials will directly affect the final result. For example, too much sugar will affect the dough-sugar will liquefy when dissolved, too much liquid will soften the dough, and cookies will become thinner and bigger.

3. Change the ingredients of the recipe yourself. I believe many people have made such mistakes. For example, sometimes we want to make an oil-free or gluten-free cake or bread, but we don't want to find a recipe, so we just use another ingredient instead of one ingredient in the recipe. However, in fact, this practice is wrong.

In baking recipes, every ingredient appears for a certain reason, which will play a certain role in the taste, appearance and fragrance of baked products. Baking powder and baking soda powder can't be replaced by any other flour.

The proportion of dry and wet ingredients in the recipe will directly affect the humidity of baked products. For example, if you remove vegetable oil and butter from your diet, the baked snacks will become dry and hard. On the contrary, if honey is used instead of sugar, the baked cake may be too wet.

Eggs are essential raw materials in baking. If you don't add eggs when baking, there may be many problems. Therefore, when you don't fully understand the attributes of ingredients, it's best not to use other ingredients at will.

If the formula allows, some ingredients with the same properties can be used instead, but attention should be paid to the change of the proportion of dry and wet ingredients in the formula. For example, use syrup instead of sugar. If the batter is too thin, you can add flour to thicken it.

4. Bad batter or dough After all kinds of ingredients are mixed together, they will become batter or dough after being stirred. However, we should also pay great attention to mixing. First, stir evenly, but don't stir or rub excessively.

The purpose of kneading dough is to form gluten. The longer the kneading time, the more gluten is formed. Gluten can wrap the air produced by yeast fermentation, forming countless tiny pores. After baking, protein solidifies to form a solid structure, which supports the bread structure.

So the amount of gluten determines whether the texture of bread is delicate enough. Less gluten, rough tissue and large pores; Gluten, fine tissue and small pores.

Wet materials need to be delivered in advance, and flour should be added after mixing well. Before adding flour and other dry ingredients, it is best to sieve to remove lumps and impurities in the middle.

Not all dry materials can be added to wet materials at one time, and dry materials need to be added in stages several times. Generally speaking, dry materials are added in three times, and they should be stirred evenly after each addition.

When mixing batter or dough, you can.

Do you know the basics of novice baking?

Too white powder can't be directly heated, mixed with water or put into hot food, it will immediately condense into blocks and can't be boiled.

After the food boiled with white powder is cooled, the juice will become thinner, which is called "backwater". Therefore, corn starch is generally used instead of white powder to make the material sticky. 3. Sweet potato starch Sweet potato starch, like white powder, will be sticky after being dissolved in water, but the viscosity of sweet potato powder is higher than that of white powder. Therefore, sweet potato powder is used less when Chinese food is thickened, because the viscosity is sticky.

Sweet potato powder is widely used to make Chinese dim sum. Sweet potato powder can also be used for cooking. After the marinated ribs are dipped in coarse sweet potato powder and fried, the sweet potato powder can present a crisp taste, and the granular skin can also bring visual effects.

This coarse sweet potato powder is usually used to fry pork chops at the table.

9. Basic knowledge of baking

1. Generally, things on Taobao are relatively complete ~ some have physical stores, so you can go directly to the store to buy them ~ I don't know where you are. Beijing and Shanghai have general hotel equipment in supermarkets, and they are also sold there ~

2. cups and spoons refer to measuring cups specially used for baking. Measuring spoons ~tbsp refers to spoons ~tsp refers to teaspoons ~ these measuring spoons are marked ~ no special memory is needed.

3. Flour is generally divided into high flour, medium flour, low flour ~ high flour is jiaozi flour, medium flour is snow pollen used at home or something ~ low flour can be directly used with ordinary flour and corn starch 4: 1 ~ high flour and low flour are sold at Wal-Mart and Carrefour ~

That kind of small oven is not suitable for making cakes ~ it can only be used for making cookies or baking bread ~ making cakes is easy to paste.

10. Novices need to know what basic baking materials are available.

Basic raw materials 1, flour flour, such as high gluten flour, low gluten flour, whole wheat flour, etc.

High gluten flour, with high protein content and strong gluten, is suitable for making bread. There are many brands of high-gluten flour, which will be directly labeled as bread flour.

Whole wheat flour is a kind of flour containing gluten. In baking, this kind of flour is generally used to make whole wheat bread, which can increase the taste and flavor of bread.

Compared with high-gluten flour, low-gluten flour has lower protein content, lower gluten and viscosity, and is suitable for making cakes or biscuits with soft taste. Many brands of low-gluten flour will also be directly labeled as cake flour.

Sanming novice baking needs attention: different brands of flour have different water absorption. Therefore, when making food according to recipes, parents should increase or decrease the amount of water according to the hardness of dough.

2. Common sugars in sugar baking include soft white sugar, white sugar, powdered sugar and syrup. White gauze sugar is widely used in baking.

For example, send egg whites or something. Sugar powder refers to powdered white sugar.

In order to prevent caking during storage, about 3% starch is usually mixed into powdered sugar. Powdered sugar is very useful. It can be used to make cookies, cakes and so on. It can also be used for decoration.