How to describe the selling point of red velvet cake

It's actually quite delicious. My favorite cake is red velvet cake. They are not only nutritious, but also contain many kinds of berries.

The main color is beautiful and bright.

Baking refers to the process of dehydration, drying and hardening of materials by dry heat under the ignition point of materials.

Baking is an indispensable step in the production of bread and cake. After baking, a series of chemical changes such as gelatinization and protein denaturation of starch can make bread and cake mature and change the taste of food.

Bread baking generally includes the following three stages:

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1) Stage 1: surface fire 120- 160℃, primer180-220℃; After the actual temperature reaches the set temperature, put the bread into the oven. The maintenance time is about 2- 15 minutes.

Note: the steamed stuffed bun has high temperature and short time; Bread has low temperature and long time;

Function: Bread increases volume, mainly to make it grow taller.

2) Stage 2: Raise the surface fire to 180-220℃ and the primer to 200-250℃, and keep it until the surface fire meets the requirements for about 5- 10 minutes.

Function: make the bread form a hard bread shell and shape the bread.

3) The third stage: maintain the surface fire at 180-220℃ and lower the primer to 180℃ until the bread is evenly colored, which takes about 5- 10 minutes.

Function: make bread form uniform burnt yellow or golden yellow.

Internal changes of bread during baking

1) changes of temperature and moisture and formation of internal structure of bread blank

After the bread blank enters the oven, the sources or ways to receive heat at the same time are: heat radiation from the heating tube, heat conduction from the baking tray, and convection heat transfer from the hot air in the oven.

A. initial baking stage

A. Formation of epidermis

The surface temperature of the green body just entering the furnace is about 30℃, and it first encounters hot air. The moisture in the hot air will be condensed into water droplets by the cold blank and attached to its surface. But this happens in a very short time, and soon the water droplets will evaporate, and the surface temperature of bread will quickly rise above 100℃, so that the surface will dry and form a thin white skin.

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B. Formation of crust

At the same time, heat is conducted to the inside, and the temperature of the inner layer is also rising. In a short time, the temperature under the epidermis is close to 100℃, forming a temperature gradient distribution with high outside and low inside. In this way, the direction of heat transfer (driving force) is from outside to inside.

The distribution of water in bread is just the opposite, which is a gradient distribution of water with low outside and high inside. In this way, water is replenished from the inside out, and an evaporation layer is formed under the epidermis (because the temperature is close to 100℃).

However, during the baking process, the internal temperature will continue to rise. When the gelatinization temperature of starch is reached (higher than 50℃), the water will be combined by starch, so the water added from the inside will be less and less, the water in the evaporation layer will be reduced, and the temperature will exceed 100℃. Then the crust will be dried into a layer of anhydrous crust (the product is called crust after it absorbs water and softens).

A. Late baking stage

A. bread bag formation

Baking continues, and the heat is continuously transferred inward.

Due to the blocking effect of the shell and the gelatinization effect of the internal sediments, the water diffused outward is limited, but the temperature will continue to rise, and finally it will approach 100℃, so the protein will also be denatured. After starch gelatinization and protein denaturation, the lower part of the bread shell forms a bread sac, which is actually mature.

B. Formation of bread core

The geometric center of bread gets the least heat and the slowest heating speed during baking. Because of the great difference between the central temperature and the crust temperature, the water in the middle of bread bag not only diffuses outward, but also permeates and condenses inward. After bread bag molding, the moisture in the bread center is 2% higher than before, and the temperature will eventually rise to 90-98℃. And form a bread core.

2) Changes and appearance of microorganisms during bread baking!