Only by mastering enough skills can things be successfully completed.
The same is true of baking, which has experienced countless failures.
What we should learn is to sum up experience.
Master baking skills
Miaomiao will summarize it for you.
10 second changes baking master's little knowledge.
I hope I can help you!
Q: Cam, what is wet foam?
A: Wet foaming describes the degree of protein hair, and the degree of protein hair has the following three stages.
Please enter a picture description.
Q: What is vegetable cream and what is the difference from animal cream?
A: In terms of taste, animal cream is more delicious than vegetable fat cream. Vegetable cream is synthetic, so eat less synthetic things!
Q: Can baking soda replace baking powder?
A: So friends, you should know that baking soda can't replace baking powder!
Q: Can coriander pods and vanilla extract be substituted?
A: 1 teaspoon (2.5-5ml) vanilla extract can replace a pod. Little friends can convert themselves!
Q: How did the mousse demould?
Answer: When the mold is demoulded, there are hot towels around the mold, which is very easy to demould. You can also use the hot air mode of electric hair dryer to blow evenly around the mold, which can easily demould.
Q: Why is the cake I made not soft at all?
A: The ingredients of any kind of cake must follow this fixed principle, and liquid cooking oil can't replace it. In the process of making this cake, the softness and softness of the oil in the greenhouse is the key. Don't add the egg mixture in a hurry. If there is oil-water separation, the cake will not be soft.
Q: Why do my cookies deform after baking?
Too much butter will make cookies difficult to keep. So what does it feel like to send a better state? Beat the butter until it is fluffy and has obvious lines, then the butter has been beaten.
Please enter a picture description.
Q: What's the difference between cream cheese and cheese?
A: Honey, cream cheese is cheese! Do you know what cheese is in English? Yes, it's cheese, so how do you say cheese in English? Yes, it's cheese, too, so they are the same thing, but they are called differently!
Q: What kind of butter should I use, unsalted butter, salted butter or vegetable butter?
A: In baking, the common butter is unsalted butter. This is because the salt content of different products is different. When baking, it is necessary to reduce the salt content in the formula. For most ordinary baking enthusiasts, it's complicated, so it's enough to use salt-free butter directly, and most of the recipes we see on the Internet are made of salt-free butter.
Q: How long is the shelf life of the cream?
Q: How many times does bread need to be fermented?
Answer: the first round: the dough of ordinary bread can generally be fermented to 2-2.5 times the size. If you put your finger into the flour and poke a hole in the dough, the hole will not retract. If the dough around the hole collapses, it means that it is over-fermented. Fermentation time is related to the sugar content, oil content and fermentation temperature of dough. Generally speaking, ordinary dough needs about 1 hour at 28 degrees.
Venting and proofing: vent the fat dough, knead it into smooth balls, and conduct intermediate fermentation. In the middle of fermentation, I woke up again. The purpose of this step is for the next plastic surgery.
Molding: dough molding directly determines whether everyone's bread shape is beautiful, so the whole is a more important step in bread fermentation!
Secondary fermentation: Secondary fermentation (also called final fermentation) is generally required at a temperature of about 38 degrees. The secondary fermented dough is 2-2.5 times larger than the dough before fermentation.
Everything has been successfully rehearsed countless times.
Only by mastering enough skills can things be successfully completed.
The same is true of baking, which has experienced countless failures.
What we should learn is to sum up experience.
Master baking skills
Miaomiao will summarize it for you.
10 second changes baking master's little knowledge.
I hope I can help you!
Q: Cam, what is wet foam?
A: Wet foaming describes the degree of protein hair, and the degree of protein hair has the following three stages.
Please enter a picture description.
Q: What is vegetable cream and what is the difference from animal cream?
Please enter a picture description.
A: In terms of taste, animal cream is more delicious than vegetable fat cream. Vegetable cream is synthetic, so eat less synthetic things!
Q: Can baking soda replace baking powder?
A: So friends, you should know that baking soda can't replace baking powder!
Q: Can coriander pods and vanilla extract be substituted?
A: 1 teaspoon (2.5-5ml) vanilla extract can replace a pod. Little friends can convert themselves!
Q: How did the mousse demould?
Answer: When the mold is demoulded, there are hot towels around the mold, which is very easy to demould. You can also use the hot air mode of electric hair dryer to blow evenly around the mold, which can easily demould.
Q: Why is the cake I made not soft at all?
A: The ingredients of any kind of cake must follow this fixed principle, and liquid cooking oil can't replace it. In the process of making this cake, the softness and softness of the oil in the greenhouse is the key. Don't add the egg mixture in a hurry. If there is oil-water separation, the cake will not be soft.
Q: Why do my cookies deform after baking?
Too much butter will make cookies difficult to keep. So what does it feel like to send a better state? Beat the butter until it is fluffy and has obvious lines, then the butter has been beaten.
Q: What's the difference between cream cheese and cheese?
A: Honey, cream cheese is cheese! Do you know what cheese is in English? Yes, it's cheese, so how do you say cheese in English? Yes, it's cheese, too, so they are the same thing, but they are called differently!
Please enter a picture description.
Q: What kind of butter should I use, unsalted butter, salted butter or vegetable butter?
A: In baking, the common butter is unsalted butter. This is because the salt content of different products is different. When baking, it is necessary to reduce the salt content in the formula. For most ordinary baking enthusiasts, it's complicated, so it's enough to use salt-free butter directly, and most of the recipes we see on the Internet are made of salt-free butter.
Q: How long is the shelf life of the cream?
Please enter a picture description.
Q: How many times does bread need to be fermented?
Answer: the first round: the dough of ordinary bread can generally be fermented to 2-2.5 times the size. If you put your finger into the flour and poke a hole in the dough, the hole will not retract. If the dough around the hole collapses, it means that it is over-fermented. Fermentation time is related to the sugar content, oil content and fermentation temperature of dough. Generally speaking, ordinary dough needs about 1 hour at 28 degrees.
Venting and proofing: vent the fat dough, knead it into smooth balls, and conduct intermediate fermentation. In the middle of fermentation, I woke up again. The purpose of this step is for the next plastic surgery.
?
Molding: dough molding directly determines whether everyone's bread shape is beautiful, so the whole is a more important step in bread fermentation!
Secondary fermentation: Secondary fermentation (also called final fermentation) is generally required at a temperature of about 38 degrees. The secondary fermented dough is 2-2.5 times larger than the dough before fermentation.
The above tips hope to help everyone.
Let your friends go further and further on the road of baking!
Of course, it is aimed at many families.
People who have no oven or time to cook.
You can also come directly to our "accompany you at this moment store" to buy.
Below is the information and address of each store.