Basic notes on baking. Baked foods are grains processed by baking. Baking is a process of talking to yourself, and baking is a particularly fulfilling thing. Let's share the precautions of baking basics.

Notes on baking basics 1 1. Learn how to make it in advance.

In order to reduce failures and mistakes, in any baking process, we should know and be familiar with the formula in advance, know the relevant manufacturing process and key points in detail, and write down all the steps before proceeding. Don't act impulsively if you have only a little knowledge or a half view. It is possible to give up halfway. You find that all the materials you need to add in the next step have to be sent away or thawed, which will cause you a lot of trouble and will not succeed in the end.

2. Prepare raw materials and tools in advance.

Before baking, prepare tools and raw materials according to the recipe and put them in order. In addition, when the menu indicates that you want to heat or cool in water, you should prepare hot water or ice cubes in advance. Butter needs to be softened at room temperature before delivery; Cream needs to be taken back from the freezer to the refrigerator for the night before being sent away; Frozen eggs need to be brought back to room temperature before the whole egg is sent away. These raw materials should be fully prepared, otherwise it will directly affect the success or failure of baking.

3. The oven needs preheating.

The use principle of the oven is to preheat to the specified temperature before baking. For example, if the menu indicates that it needs 170℃ fire 15 minutes, you need to open the oven in advance and bake 10 minutes. Generally, the oven can reach the specified temperature in 5-7 minutes. 15-20 minutes. It is suggested to preheat the oven when preparing ingredients, calculate the preparation process, and turn on the oven at an appropriate time before all the preparations are completed.

4. Reserve enough refrigerator space.

Bakers need a big refrigerator. They must be careful not to fill it up. In addition to the raw materials of baking supplies such as cream and butter occupying a lot of space in the refrigerator, decorative cakes, mousse and dough that need to be refrigerated are also needed when making. So leave room before making, so there is no room in the refrigerator to put things that need to be refrigerated, which will be a headache.

Notes on baking basics 2 baking basics

Sieving treatment of flour: put a thick paper under the fine mesh sieve or directly sieve it on the chopping board, and put the flour into the sieve and sieve it twice continuously, so that the flour can be fluffy and the quality of the cake will be 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.

Separate the egg yolk from the egg white: tap the eggshell at the edge of the bowl, knock the eggshell in half, and quickly pour the egg yolk between the two eggshells to make the egg white flow into the bowl. You can use an egg yolk protein separator and knock it down!

Grinding lemon peel: Use the finest side of the grinder to grind the scrubbed or waxed lemon peel, but don't grind it to the bitter white soft inner layer under the peel. If you scrape the lemon peel with a peeler, it will be longer.

Baking basics note 3 1, learn about baking.

Baking, from English, is defined in the book as the process of dehydrating, ripening and drying food through dry heat under the ignition point of food. The core of this food processing method is to use an oven, which is mainly used for western food. In fact, we say that someone likes baking, which means that this person likes baking to make western-style cakes. Common western pastry includes biscuits, cakes and bread.

2. Brief introduction of biscuits, cakes and bread

There is no need to introduce what cookies, cakes and bread are. Everyone has eaten. What I want to explain here is their classification. Some novices often ask:

I want to make cakes. What materials do I need?

I want to make crackers. Please recommend ingredients!

Such a question is difficult to answer.

Cakes can be divided into many kinds (Qifeng Cake, Cheese Cake, Mousse Cake, Tiramisu Cake, etc. ) according to raw materials, production methods, modeling, etc. Every kind of cake needs different materials and tools, so do biscuits and bread. What's the difference between so many kinds of biscuits, cakes and bread? What kind of opening should a novice make? Don't worry, it will be introduced in detail below.

3. Formulas, tools/molds and steps

Just now I said there are many kinds of cakes. What's the difference between them? The difference lies in three aspects: formula, tools/molds and steps, which are also the three basic elements that must be understood before making any west point.

* Prescription

Formula, also known as formula, refers to the types and proportions of raw materials needed to make a certain West Point. For example, the following is the recipe for making cookies:

The formula of Chinese food is often said to be a little salt and a proper amount of cooking wine, and the formula of West Point needs to be accurate to grams, which requires special attention. Different West Point needs completely different raw materials and recipes. When making, the raw materials should be purchased in strict accordance with the formula, and the proportion of each raw material should not be changed at will.

* Tools/molds

In the process of making western-style cakes, it is necessary to carry out a series of treatment and molding of raw materials, which inevitably requires some tools and molds. Some tools/molds are basically used to make any pastry, which we call common tools, including egg beater, scraper, egg separator, egg beater, flour sieve and so on. This set of tools is essential for baking enthusiasts. In addition, for a specific cake, some special tools and molds may be needed, such as making heart-shaped mousse cakes and heart-shaped mousse rings, which need to be purchased on demand.

* Steps

Step is the operation process of turning raw materials into finished products. Although some pastry making steps seem to be many, they are basically a combination of some "basic baking operations". The "basic baking operation" here refers to "butter whipping, protein whipping, demoulding, gelatin softening, dough kneading, fermentation and so on. After many times of practice, these movements can be mastered, and even complex cakes can be handled freely. This can also answer the following questions:

4. Is baking difficult?

No matter what kind of cakes you make, it is nothing more than these steps: think about what cakes you want to make, determine the formula, buy raw materials and tools/molds, and implement them according to the steps. Various recipes of West Point can be found in blogs, forums and baking books. There is no difficulty. All you need to do is practice according to the recipe, so baking is not difficult at all. After a period of exercise, you can even make those dazzling snacks in baking master!

5, refuse additives, and be more assured to do it yourself.

Many people like cookies and cakes very much, especially babies and children. But there are all kinds of additives in the biscuits in the supermarket, cakes in the cake shop and the ingredient list. In addition, the sanitary conditions in the production process are not reassuring. If you are so worried, you might as well learn to do it yourself. You can not only make delicious food with confidence, but also have a lot of fun from it.