First, cake powder
? The most common one in the supermarket, which is convenient for beginners to buy. As long as the right amount of water is added in proportion, a delicious and soft cake can be made. It is simple and easy to use. At that time, the real cake master would not buy it, and he was used to mixing it according to his own habits. Preparation materials: pure milk, eggs, low-gluten flour, sugar, corn oil. Separate the egg white from the egg yolk-add sugar-add milk-add corn oil-stir well-sieve the flour-stir well-send it to the egg cone-take half of the egg white and add it to the egg yolk-stir well-then pour it into the egg white and stir well-pour it into the cake mold-put it in the oven.
Second, yeast powder
? The most common Angel highly active dry yeast is a kind of microorganism, which can only be preserved under certain conditions. There is a correct way to use the package: soaking in warm water of about 35 degrees can shorten the fermentation time, and unopened yeast should be sealed and stored in the refrigerator. Preparation materials: white sugar, medium gluten flour, eggs, salt, yeast powder and invagination. First, the yeast powder is dissolved, then all the materials are put into a basin to neutralize the dough-the kneaded dough is put into a big basin to be sealed and fermented to twice the size-shaping-secondary fermentation-after secondary fermentation, flour is sprinkled, sliced-kneaded into a small bowl shape-put into an invaginated mouth-and put into a steamer.
Third, high-gluten flour has high gluten and good ductility, and is used to make high-grade snacks; Medium gluten flour is usually used to make buns, rolls and dumpling skins; Low-gluten flour is most commonly used to make cakes and biscuits. Be sure to choose the flour before cooking, or you may waste hours. Then, the water absorption of various brands of flour is influenced by wheat and the origin of protein, so we try to control the water quantity and generally fix a brand of flour.