Skills of making cupcakes
The importance of cupcakes can be seen from their frequent appearance. No matter from ordinary bakeries or banquet places in restaurants, they all play an important role. Cookies are easier to make than other west points, but there are still many places to pay attention to. You can't help but know this information before you want to enjoy making your own food.
kind
According to the characteristics of raw materials and finished products, they can be divided into two categories.
(1) batter cake
A. crispy biscuits
The ingredients in the formula are at least oil, sugar and water in turn. Because there is a lot of oil and sugar when stirring, it wraps a lot of air, so the batter is soft.
B.crisp and hard cake
This cake contains the same fat and sugar, but less water, which makes the dough softer. It must be refrigerated in the refrigerator before it can be taken out, so it is also called the refrigerator small west point, such as chocolate walnut cake.
C. Crispy and hard biscuits
Crispy hard cakes have the highest sugar content, followed by oil and water. Their dough is so dry and hard that it can't be shaped by squeezing flowers. Most of them are molded by hand or model, and the taste is crisp and hard. Almond slices are an example.
D. soft cookies
The water content in the formula is above 35%, and the finished product tastes crisp, which can be assisted by spoons or flower bags, such as Danish cakes.
⑵ Milk foam cake
A. sponge cake
The formula of sponge cake is similar to that of sponge cake. The main ingredient is whole egg or yolk, and the batter is thin and soft, so it must be squeezed and shaped.
B. protein cookies
Similar to angel cake, egg white is beaten until it is wet and frothy, and then other dry materials are mixed, so it must be shaped in flower bags, such as cream cake.
spread
There are two common stirring methods.
(1) sugar-oil mixing method
Most cakes are mixed with sugar and oil, that is, the dry ingredients in the formula are mixed with oil, then the eggs in the formula are added several times and stirred evenly, and finally the water (or milk, juice, etc.) is added. ) Add in turn and mix well with flour.
(2) Direct mixing method
Crispy hard cakes, that is, refrigerator stickers, are usually made by direct stirring, that is, all the ingredients in the formula are stirred together. Usually the length of stirring time will directly affect the brittleness of the finished product. After a long time, the batter becomes soft and the finished product becomes brittle. If the time is short, the batter will dry and the finished product will be hard.
toast
The baking temperature and time will directly affect the success or failure of the finished product, so pay attention to it.
The baking temperature of (1) West Point is usually 175~ 190 degrees, which is different from the way of getting angry.
⑵ The temperature is too low, and the finished product is hard, light in color and too large in diffusion area.
⑶ Too high temperature can easily cause the edge of cookies to burn and reduce the diffusion ability.
(4) The edges and bottom of the correctly baked cake should turn golden yellow.
After the delicious West Point was made successfully, I looked at the fruits of my labor. Do you think it's better than the baked pastry you bought? Then raise your hardworking hands and start making!