First, the percentage of baking.
Baking percentage is the professional percentage of baking industry, and the proportion of other materials is calculated according to the weight of flour. It's different from the actual percentage we usually use. In the actual percentage, the total percentage is 100%, while in the baking percentage, the flour in the formula is always 100%, and its total percentage exceeds 100%.
1, comparison of baking percentage and actual percentage
Raw material weight baking percentage actual percentage
Flour 300g 100 56.72
Edible salt 6 2 1.2
Yeast 9 3 1.7
Qingshui 186 62 35.6
Shatang 12 4 2.3
Grease 9 3 1.7
The total quantity is 522 174 100.
2, baking calculation formula
1), actual percentage = baking %* 100%/ total formula%
2), baking percentage = actual percentage * 100%/ flour actual%
3) Baking percentage = material weight * 100%/ flour weight
4) Material weight = flour weight * material baking %/ 100%
5), the actual percentage = material weight * 100%/ total amount of formula materials.
6) Flour weight = dough weight * 100%/ total baking percentage
7) Total product = product bread weight * quantity
8) total dough = total product /[( 100%- fermentation loss) *( 100%- baking loss)]
9) weight of flour = weight of a certain raw material * 100%/ baking% of a certain raw material.
10), fermentation loss% = (weight of dough before fermentation-weight of dough after fermentation)/weight of dough before fermentation.
1 1), baking loss = (weight of fermented dough-total weight of finished dough)/total weight of dough after fermentation.
The above is the calculation of materials and production. In actual production, we will also encounter the problem of temperature control. The following describes the calculation of methods such as adding ice:
1), optimal water temperature = required dough temperature *3 (if quadratic law is 4)- (room temperature+sugar temperature+friction heating)
2) Friction heating = stirred dough temperature *3 (if quadratic law is 4)- (room temperature+flour temperature+water temperature)
3) Ice quantity = total water quantity * (tap water-actual water temperature) /(80+ tap water temperature)
4), the last ice quantity = total water quantity-ice quantity.
2. 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.
3. What is the common sense of using baking materials?
What is the common sense of using baking materials? Common knowledge of baking ingredients: 1, sugar: used to increase the sweetness, moisture and aroma of food.
2. Butter: the ingredient is cream, which is fragrant and the product is soft. 3. High gluten flour: protein content is above 1 1.5%, which is generally suitable for making bread.
4. Low-gluten flour: protein content is below 8.5%, which is generally suitable for making cookies and cakes. 5. Cream: There are two kinds of plants and animals, which are generally used to decorate cakes and make mousse.
6. Tatar powder: used to neutralize the alkalinity of protein and help stabilize the foam in protein. It is often used in hurricane cakes. 7. Eggs: the main material of West Point can improve the moisture, fragrance, bubbles and elastic taste of products.
8. Gelatin: Vegetable gum can be eaten by vegetarians. It can replace gelatin equally.
It can also be used for pipeline gel. 9.bakingpowder: B.P. for short, which is used to make the product produce bubbles, make the product have a bulky taste and a neutral pH value.
4. How to calculate the baking percentage?
Calculation method of baking percentage 1. Definition and advantages of baking percentage.
Baking percentage is a special percentage for baking industry, which is different from the actual percentage we usually use. In the actual percentage, the total percentage is 100%, while in the baking percentage, the weight of flour in the formula is always 100%, and the percentage of other raw materials is relatively equal to the amount of flour, and the total percentage exceeds 100%. The use of baking percentage is beneficial to bread production. The phase ratios of various materials can be clearly seen from the formula, and the formula can be adjusted simply, clearly and conveniently to meet the production needs.
The following is the comparison between baking percentage and actual percentage: raw material weight (kg) baking percentage actual percentage flour 600 100 56.72 water 372 62 35. 17 fresh yeast 18 3 1. 10 improver1 Salt 1.2 2 3. 13 sugar 224 4 3.27 milk powder 12 1. 13 oil 18 3 1. 10 total/ The conversion of the ratio is 1. Find the actual proportion of the known baking percentage: Formula: Actual% = (the baking percentage of a certain raw material ÷ the total baking percentage of the formula) times 100% Example: the formula of a certain bread is known, in which the total percentage is 182.4% and the water is 58%. Then flour actual% = (100% *100%) ÷182.4% = 54.82% moisture actual% = (58% *100%) ÷/kloc-. 100%) ÷ Actual flour% Example: In the actual percentage of a certain bread, flour is 58.2% and water is 34. 1%, then: flour baking% = (58.2% *100%) ÷ 58.2.
After the formula is known, as long as one of the following conditions is decided, the required amount in the whole formula can be obtained: (1) the weight of flour; (2) the total weight of dough; (3) the weight and quantity of finished products; (4) The weight of any raw materials in the formula. (1) Given the weight of flour, find the dosage of other raw materials: fraction: raw material weight = flour weight * raw material% Example: given the dosage of flour 50 kg, the formula is as above, find the dosage of each raw material: Results: water yeast improver salt sugar milk powder oil 31.1.501. Find the weight of each raw material: under this condition, first calculate the total percentage of the formula (that is, add up all the percentages), then calculate the weight of flour according to the following formula: formula: flour weight = (total weight of dough * 100%)÷ total percentage of the formula, and then calculate the weight of other raw materials through flour weight.
Example: A class plans to beat a trough of dough, with a total amount of 150 kg. The formula is the same as above, and the dosage of each raw material is required. Solution: First find the flour weight = (total dough weight *100%) ÷176.3 = 85.08 (kg) sugar =85*4%=3.4 (kg) (the rest is omitted) (3) Know the weight and quantity of each bread product, and calculate each. Step 2: Calculate the total amount of dough = total product weight ÷0.9 Production loss includes fermentation loss (1-2%), proofing loss and baking loss (8- 10%).
Note: If "sandwich" bread is produced, baking loss is generally not considered. Step 3: Find the weight of flour and other raw materials. In general production, the means of production are often calculated according to the weight of the divided dough.
Example: One class produces 1500 steamed buns with a weight of 50g. Find out the dosage of each raw material. The formula is as follows: solution: total amount 1500 * 50 = 75000g = 75kg dough: 75 ÷ (100%-2%) = 76.53kg flour: (76.53 *100) ÷. 20%=7.55 kg of eggs: 37.75*8%=3.02 kg of high-gluten flour and low-gluten flour, sugar, oil, milk powder and total yeast improver 80 20 581810 8430.25 202.75 (4) Know the weight of any raw material in the formula, and find out the others. Formula: the weight of flour = (the weight of a certain raw material * flour%) ↓% A certain raw material and then calculate the consumption of other raw materials according to the weight of flour. For example, a class produces raisin bread, the formula is the same as above, the dry glucose is 30%, and each can consumes 60 kg. When weighing the last can of raw materials, there were still 68.5 kilograms of raisins in the can, and we are going to use them all at once.
How much are other raw materials? Solution: flour weight = (68.5 *100%) ÷ 30% = 228.3 ~ 230 kg.
5. What is the proportion of baking cakes?
Because there are many kinds of materials used in baking products, the nature and function of each material are different, and the dosage of each material is also different, which requires us to master baking calculation.
Baking percentage is the professional percentage of baking industry, and the proportion of other materials is calculated according to the weight of flour. It's different from the actual percentage we usually use.
In the actual percentage, the total percentage is 100%, while in the baking percentage, the flour in the formula is always 100%, and its total percentage exceeds 100%. I comparison of baking percentage and actual percentage raw material weight baking percentage actual percentage flour 300g 100 56.72 edible salt 6 2 1.2 yeast 9 3 65438+ 0.7 clear water 186 62 35.6 sand sugar 12 4 2.3 grease 93/kloc-. .7 Total amount 522 174 100 baking formula 1), actual percentage = baking %* 100%/ total amount of formula% 2), baking percentage = actual percentage * 100%/ actual flour%. Actual percentage = material weight * 100%/ total amount of formula materials 6), flour weight = dough weight * 100%/ total amount of baking% 7), total amount of products = products (100- baking loss)] 9), flour weight = weight of some raw materials */. Fermentation loss% = (weight of dough before fermentation-weight of dough after fermentation)/weight of dough before fermentation 1 1) In actual production, we will also encounter the problem of temperature control. Here are some calculation methods such as adding ice: 1), optimal water temperature = required dough temperature *3 (if the quadratic law is 4)- (room temperature+sugar temperature+friction heating) 2).
Friction heating = stirred dough temperature *3 (for example, quadratic rule is 4)- (room temperature+flour temperature+water temperature) 3), ice quantity = total water quantity * (tap water-actual water temperature) /(80+ tap water temperature) 4), and finally ice quantity = total water quantity-ice quantity. Once this ratio is mastered, there will be no increase or decrease in quantity in the future.
6. How to do baking tips?
Practice of baking common sense
Dairy products:
1. butter: separated from milk, also called butter. There are unsalted butter and unsalted butter, and unsalted butter is often used in desserts.
2. whipped cream: low fat, also called thin cream, animal cream, margarine is also called vegetable cream.
3. Sour cream: Fresh cream is sour after fermentation and is rarely used.
4. Cream cheese: also called cheese, slightly sour, used for cheese cake.
5. Mascapone cheese: Italian cheese, high in fat, used in Tiramisu, with short shelf life and easy deterioration. You can also use cheese instead.
6. Make fruit yogurt and cheese.
Wine: 1. The most commonly used is rum ~ sugarcane juice with molasses to increase sweetness. Soak vanilla extract.
2. Coffee essence: espresso, Bailey liqueur.
3. Vanilla pods are used to soak essence or make vanilla sugar.
Nuts: almond, pistachio, walnut, hazelnut, etc.
Dried fruits: raisins, dried apricots, dried cranberries and figs.
Chocolate: milk chocolate, white chocolate and dark chocolate.
Other auxiliary materials: gelatin (generally not used at the low end) is generally made of clear film (boiled from pigskin) and soaked in six times of water (ice water).
Yeast: used for bread and pizza crust.
Baking tool
1. Eggbeater
2. silicone spoon, also called rubber scraper
3. Flour sieve
brush/clean one's teeth
5. Rolling pin (used when making biscuit pizza)
6. marijuana. Large, medium and small
7. Disposable oiled paper
8. Oilcloth, reused
9. Weigh. Accurate to the gram
10. Measuring spoon, optional.
1 1. Manual egg beater
12 flower extrusion bag, used to decorate flowers and biscuits.
13. Flower nozzle, used for modeling
14. spatula. Used for plastering
15. Turntable for decoration.
16. Mould 6.8. 10 biscuits, etc.
17, thermometer, thermal resistance
Understand baking materials, tools and measurements.
Flour is divided into high, medium and low gluten flour according to protein content.
Cookies, low-flour cakes, cake flour bread.
Black powder, coarse powder, rich in fiber, suitable for making bread.
Almond powder, suitable for almond cake.
Corn starch, mixed with low flour to make cookies and desserts, tastes more crisp and fragrant.
Baking powder, used with flour, can be fluffy.
Soda powder is fluffy like baking powder.
Cocoa powder, cocoa bean powder, seasoning, cake, dessert
Matcha powder, ground tea leaves, used for seasoning, cakes and desserts.
Cinnamon powder for bread seasoning.
Protein sends.
After a long time, protein has no toughness, it is not easy to have instant noodles, and its stability is poor.
When mixed with egg yolk, it will not be whipped, and egg yolk will organize foam.
There is water and oil in the basin, which won't work.
Sugar, too much, too early, not soft
Cream is easy to beat in summer, and ice water is placed in the basin.
Nine points, plastering, ten points, decoration, silk eight points, rainbow silk five points.
Heat the whole egg in warm water until it turns white.
Butter delivered, status: feathery, white.
Butter, refrigerated at 3-5 degrees, can also be frozen, frozen into small pieces, refrigerated in advance when used, softened at room temperature, and hard to make pies. Paste ~ make cookies. Melted is suitable for making a piece of dessert, heating it in water or heating it in the oven.
Egg and shell: protein: yellow ratio: 1.6.3. Generally protein 35, yolk 10. Eggs are suitable for refrigeration. Wash with warm water before use.
7. How to calculate the ratio of materials for making cakes and biscuits?
Materials:
1 3 eggs
75g ordinary flour+15g corn starch (the mixing effect of low-gluten flour in this ratio is the same).
3 milk 60-80ML).
4 90 grams of sugar (I think it is a little too sweet, generally add about 50 grams, according to personal taste, see for yourself)
5 salt practical oil is getting less and less.
Utensils: clean and waterless bowl beater (if you hit the wire by hand, you really can't use three chopsticks. I'm exhausted in less than two)
A large spoon (not deep but shallow) for rice cookers.
Steps:
1 Separate egg whites from egg yolks, and put them in two clean containers without water.
* Especially in the container containing egg white, there must be no water. Pay attention to it when separating, and you can't mix egg yolk at all.
2. Beat the egg yolk evenly first, then add sugar, milk and a little cooking oil in turn until emulsified.
* Egg yolk should be beaten well, and it is best to have an egg beater, that is, when the steel wire is bent out, it should be beaten into the shape of a sand hammer by hand. If you use chopsticks, it will be very tired to beat the egg white at the back. Then, add sugar milk in turn and continue beating. At this time, the bubble will rise.
* A small amount of cooking oil with 3 or 5 drops is enough.
* It sounds scary to beat the emulsion, but in fact, there is no oil star on the surface of the egg yolk liquid (hehe, easy to beat, not tired)
3. Mix 75g flour and 15g corn starch, then add them into the egg yolk liquid beaten in step 2, and stir well.
* Maybe a mother asked, what if there is no nickname in the kitchen? I don't have it at home either. I use a spoonful of baby milk powder. The capacity of milk powder is 1 spoon 5g, and I think noodles are similar, even noodles are a spoon 5g. Let's measure it like this.
* Corn starch is available in supermarkets. It's more cost-effective to buy this than to buy low-gluten bread, and we don't have time to bake bread or try bread. It's a waste to buy so many low-gluten bread.
* Stir well without pimples. The mixed batter should be thin. If it is thick, it must be a big cake, not a cake. If some mothers find that the batter is too thick, they can add some milk to remedy it.
Prepare the rice cooker first and brush it with oil.
* Prepare the pot first to save time and reduce defoaming in protein. The cake made in this way will be very soft.
* Preheat the protein before mixing it with the egg mixture.
Beat the egg whites until they are hard and frothy (add a little salt when beating, just a little bit is enough. Slap them quickly in the same direction)
* This is the most critical step. Whether the cake is ready depends on this step. Rigid foaming means that the protein 1 can stand. It is also possible to insert a blender or chopsticks into the protein. When the container is turned upside down, protein will not flow or fall.
I did this step 10- 15 minutes, using a wire eggbeater.
Pour the beaten egg liquid in step 3 into the beaten egg white for 2-3 times, and quickly and gently stir it up and down with a spoon.
* It's egg white and egg liquid, don't turn it upside down.
* Be sure to stir up and down, and don't beat the eggs in the same direction.
* * Be sure to mix well until you can't see a lock of yellow egg liquid. Let the egg mixture and egg white mix thoroughly. Otherwise, the egg liquid that is not mixed with the egg white will become a cake! Never ignore this point.
The last step: Step 6 Pour the stirred cake paste into the preheated rice cooker, cover it and wait for the cake to come out.
* Press the cooking button and jump for 20 minutes, then press the button and jump for 20 minutes, and you can cook.
I write a little too much, which seems very troublesome. It's actually quite simple. I was mainly afraid that my parents would make another big cake, so I wrote everything I could think of. Now it takes about 1 hour from preparing materials and utensils to making cakes. I like the cake I made very much. When I took him to Kangaroo, I made my own cake as an occasional snack. It was a special exhibition!
If you make a successful cake according to this method, don't forget to reply to a post.
Delicious tip: 1 You can add some cooked sesame seeds or walnut raisins. I think it is more nutritious and healthier than butter.
I tried orange juice instead of milk, and it was delicious. It has the sweetness of oranges.
Parents can use their brains to see if they can make some other flavors.
8. How to calculate the percentage of bread baking? To put it bluntly, it means to thank you seriously.
Baking percentage should be based on flour to calculate the percentage of different raw materials in flour.
The formula is: baking percentage = (raw material weight/total flour weight) * 100%.
For example, the recipe of French bread is standard, and all bread recipes are changed from a simple recipe.
For example:1000g flour, 680g water, 20g salt and 20g fresh yeast. According to the baking percentage, this formula can be described as: 100% g flour, 68% g water, 2% salt and 2% fresh yeast. (Please note that 2 g of fresh yeast and 1 g of fast yeast have the same fermentation effect, so this is about 10 g of fast yeast powder. )
If all the above raw materials are stirred together for about 20 minutes, the final dough temperature is 24 degrees, and the dough is fermented at room temperature for 1- 1.5 hours. After setting, baking after 1 hour can make bread perfect. But if the formula changes and the type of flour used changes, the amount of water and the shape of bread will be different.
While making big bread and small bread uses the same proportion of raw materials, so bread of the same quality can be made by doubling or reducing the same amount of raw materials. No matter how much is actually used, the proportion of raw materials measured by weighing method remains unchanged.
To understand the formula, it is necessary to master the proportion of various original weights, which is also the key to master the proportion of flour, water, salt and yeast. If someone describes making dough as flour and 70% water, you can know what dough is like and what it feels like by experience.
At the same time, it is generally calculated in g, which is very simple. If 3 pounds (1 pound = 453g) is 2%, what about 5 ounces (1 ounce = 28g)? It is confirmed that E799BE5BAA6E79FA5E98193E59E7A94313365653932 will be silent. /kloc-how much is 2% of 0/500g? 30 grams! It is better to calculate according to the formula introduced here, but it is better to pay attention to the percentage of good baking.
According to the baking percentage, all the raw materials in the formula can be converted according to the total weight of flour. Generally speaking, the total weight of flour (including mixed flour) is regarded as 100%. If the dosage of formula powder is 1000g and the dosage of water is 700g, the weight of water will reach 70% of the weight of flour. Similarly, the dosage of salt in the formula is 20g, accounting for 2% of the weight of flour, and yeast also accounts for the same proportion.
This will make it easier for people to adjust the amount of raw materials in the formula: no matter what the amount of flour is, other raw materials will be simply defined as the percentage of flour weight. Whether the actual amount of flour is 500 grams or 5000 grams. Therefore, it is very important for bakers to know the percentage of baking.
According to the baking percentage, all the raw materials in the formula can be converted according to the total weight of flour. Generally speaking, the total weight of flour (including mixed flour) is regarded as 100%. If the dosage of formula powder is 1000g and the dosage of water is 700g, the weight of water will reach 70% of the weight of flour. Similarly, the dosage of salt in the formula is 20g, accounting for 2% of the weight of flour, and yeast also accounts for the same proportion.
This will make it easier for people to adjust the amount of raw materials in the formula: no matter what the amount of flour is, other raw materials will be simply defined as the percentage of flour weight. Whether the actual amount of flour is 500 grams or 5000 grams. So it is very important for us to know the baking percentage.