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 batter is large, the mixing technology is most commonly used. When the cake batter is large, it is not easy 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 breads are 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. Make the fermented dough into various shapes you want, such as toast, round bread and fancy bread. 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.
There are certain formulas to balance all kinds of West Point, but the formula of West Point is not static, but changes within a certain range according to conditions and needs. This change is not arbitrary, and a certain formula balance principle must be followed.
Formula balance is of great guiding significance to the production of West Point, and it is the basis of quality analysis, formula adjustment or modification, and new formula design.
The principle of formula balance is based on the function of raw materials and can be divided into the following groups:
1. Dry raw materials: flour, milk powder, baking powder, cocoa powder, etc.
2. Wet materials: eggs, milk, water, etc.
3. Strong raw materials: flour, eggs and milk.
4. Weak raw materials: sugar, grease and baking powder.
The basis of formula balance principle is: in a reasonable formula, the balance between dry raw materials and wet raw materials should be satisfied; Balance between strong raw materials and weak raw materials.
I. Dry-wet balance
The main source of cake liquid is egg liquid, and the basic ratio of egg liquid to flour is 1: 1. Because sponge cake mainly shows foam system, and foam can increase the hardness of slurry, so sponge cake can add more egg liquid on the basis of basic ratio.
However, the main performance of oil cake is emulsification system. Too much water is not conducive to oil-water emulsification, and the slurry is too thin, so the amount of egg liquid added generally does not exceed the amount of flour.
The basic quantity ratio of each main liquid is as follows: (flour percentage)
1. sponge cake: egg addition 100% ~ 200% or more. (equivalent to 75% ~ 150% or more of added water)
2. Oil cake: 75% water. (Egg volume 100%)
In addition, the adjustment of dry-wet balance should also pay attention to the following points:
1. When making low-grade cakes, the amount of egg liquid can be supplemented by water or milk, but the amount of water added cannot exceed the amount of flour.
2. According to the influence of oil and sugar on water absorption, when the oil and sugar in the formula increase, the amount of water added decreases relatively. Generally, every time 1% oil is added, the specific water content is reduced by 1%. In addition, if liquid such as egg liquid, syrup, fruit juice, etc. When added to the formula, the amount of water added should also be relatively reduced.
3. When the total amount of liquid in the formula is greater than the amount of sugar, it is beneficial to the dissolution of sugar.
4. Because the water content of various liquids is different, the conversion between them is not equal. The water content of egg liquid is about 75%, and the water content of milk is about 87.5%.
5. When making cocoa cake, the addition amount should not be less than 4% of flour. Because cocoa powder has stronger water absorption than flour, when removing the same amount of flour, the same amount of milk or water should be added to adjust the dry balance. If the flour in the formula is 1000g and 40g cocoa powder is added, the adjusted flour should be 960g, 40g milk, 2g baking, and other raw materials remain unchanged.
Second, the balance between strength and weakness.
(1) The strength balance is mainly the balance of oil and sugar on flour.
The more oil the cake contains, the better the crispness, but the amount of oil should not exceed the amount of flour, otherwise it will be crisp and unshaped. Non-crisp products, such as sponge cake, need less oil, otherwise it will affect the stability of bubble structure and the elasticity of the product. Under the premise of not affecting the quality, the amount of sugar can be appropriately adjusted according to the need of sweetness.
The basic proportion of oil and sugar consumption of various main products is as follows: (for flour)
1. sponge cake: sugar 80% ~ 1 10%, oil 0.
2. Cream sponge cake: sugar 80% ~ 1 10%, oil 10% ~ 50%.
3. Oil cake: sugar 25% ~ 50%, oil 40% ~ 70%.
The basic law of adjusting the balance between strength and weakness is that when strong raw materials are added to the formula, they should be balanced by adding weak raw materials. Or, conversely, Dallas goes to the auditorium to give an example. If the fat in the fat cake increases, the balance of the amount of eggs will increase correspondingly when the flour and sugar remain unchanged, and the amount of sugar will also increase appropriately when the amount of eggs increases. Both cocoa powder and chocolate contain a certain amount of cocoa butter, and the crispness of cocoa butter is about half that of solid fat, so the amount of fat in the formula can be appropriately reduced according to the addition amount of cocoa powder and chocolate.
(B) the proportion of foam hit
Baking is a chemical leavening agent, which assists or partially replaces the foaming of eggs or shortening of oil, so baking powder should be supplemented in the following situations:
1. The amount of eggs in the cake formula is reduced; When the amount of fat or sugar in the fat cake decreases; Add baking powder when adding milk.
2. Generally speaking, when the ratio of eggs to flour exceeds 150%, baking powder is not needed. The baking dosage of high and medium-grade cake formula is about 0.5% ~ 1.5% of flour, and that of low-grade cake (the amount of eggs is lower than that of flour) is about 2% ~ 4% of flour. The above principles are also applicable to crisp and oily products, such as oil cakes. The more fat you lose, the more foam you have.
3. Milk has the function of shrinking products and needs to be balanced by sugar or foam with the opposite effect.
Third, a high proportion of cakes is balanced.
A high proportion cake is a cake with high sugar and high liquid. The sugar content and total liquid content in the formula often exceed the flour content, even as high as 120% ~ 140% (sugar content) and 140% ~ 160% (liquid content) of the flour content. In the high proportion cake formula, too much sugar will increase the scattering effect on the product structure. It can be balanced by the contractile milk in Latin America. In addition, for the case of too much liquid, high specific volume flour with strong water absorption and high specific volume oil with strong emulsification should be selected.
Fourth, the influence of unbalanced formula on product quality
1. Most of the liquid will eventually make the cake "×" shaped, forming a "wet zone", and the product volume will be reduced or even some cakes will collapse. Insufficient liquid will make the product dense, rough and dry.
2. Too much sugar and baking will weaken the structure of the cake and cause the top to collapse, forming an "M" shape. Too much sugar tastes too sweet and sticky, and the bottom of the product is black. Insufficient sugar and baking will make the cake physically tight, not loose, with the top protruding too high or even broken.
3. Too much grease will weaken the structure of the product, the top will sink, the center of the cake will be shiny and the taste will be greasy. If the oil is insufficient, the cake will be tight and the top will protrude or even crack.