What are the basic knowledge of baking?

What are the basic knowledge of baking?

What are the basic knowledge of baking? Baked foods are grains processed by baking. Baking is a process of talking to yourself, and baking is a particularly fulfilling thing. What are the basic baking knowledge shared below?

What are the basic baking knowledge 1 1? Do you know the basics of baking for beginners?

1, too white powder can't be directly heated and mixed with water or put into hot food, it will immediately condense into blocks and can't be boiled.

2. After the food boiled with white powder is cooled, the juice will become thinner, which is called "backwater". Therefore, corn starch is generally used instead of white powder to make the material sticky.

3. Sweet potato starch Sweet potato starch, like white powder, will be sticky after being dissolved in water, but the viscosity of sweet potato powder is higher than that of white powder. Therefore, sweet potato powder is used less when Chinese food is thickened, because the viscosity is sticky.

Sweet potato powder is widely used to make Chinese dim sum. Sweet potato powder can also be used for cooking. After the marinated ribs are dipped in coarse sweet potato powder and fried, the sweet potato powder can present a crisp taste, and the granular skin can also bring visual effects.

This coarse sweet potato powder is usually used to fry pork chops at the table.

2. What common sense should a baker know?

Here is a brief summary of the main points of roasting fine coffee:

(1) First of all, we should master the basic baking technology of commercial coffee introduced in The Complete Book of Coffee Tasting.

(2) The basic classification of fine coffee is similar to that of commercial coffee. But "feature" is added to the coordinate axis, so it is necessary to understand this concept in advance.

(3) There are too many coffee beans to be simply classified and need to be treated individually. It is best to find out the characteristics of each coffee bean first and find the right time to stop baking as soon as possible.

(4) There is little difference between water content and density.

(5) Make use of the roasting degree of coffee beans, give full play to their personality, and get a simple taste.

(6) The softer the beans, the greater the change of their characteristics. It is difficult to grasp the timing of stopping baking beans A and B. ..

(7) Fine coffee can omit the hand selection step, but at the same time, it also tests the technology and knowledge of the baker.

3. 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.

4. What do you have to know about cake baking 12 common sense?

Nowadays, baked goods are becoming more and more popular. Although quite a few people can make baked things in the oven, there is not much to be praised, not that they have not worked hard, but that some common sense knowledge is not enough, which leads to unsatisfactory baked things.

1, most domestic ovens are mechanically regulated. Therefore, the temperature of each oven can not be completely accurate, and it needs to be adjusted and adapted according to personal circumstances when using it.

Even the ovens of the same brand and model have different temperatures.

2. Adding 20% corn starch or wheat starch to ordinary flour can reduce the gluten of flour and replace low-gluten flour.

3. When using tin foil, it is necessary to make the frosted surface of tin foil contact with food.

4. When "vegetable oil" is mentioned in the baking formula, please try to choose light and tasteless vegetable oil instead of heavy-colored and heavy-tasting oil, such as peanut oil, tea oil and olive oil.

Besides oven, the most important tools for baking are kitchen scale and measuring spoon. If you really don't want to buy a measuring spoon, please buy at least one electronic scale with a minimum measuring range of 0. 1 g.

6. Whole milk powder mixed with water in the ratio of 1:9 can replace whole milk. All occasions where milk is needed in the baking formula can be replaced by this method.

Therefore, milk powder is more widely used in baking than milk.

Please don't put bread in the refrigerator, it will accelerate its aging.

Generally speaking, "butter" and "cream" are the same thing.

9. For most biscuits, 90% xylitol can be used to replace the sugar in the formula to make sugar-free biscuits, which is suitable for diabetics or people who want to reduce calorie intake.

However, it should be noted that the daily intake of xylitol per person should not exceed 50 grams.

10, sugar can help hair protein and whole eggs, making the foam more stable.

Therefore, when delivering eggs, the sugar added in eggs cannot be replaced by xylitol.

1 1. According to personal taste demand, most of the sugar in the formula can be adjusted within 30%, which will not have much influence on the finished product.

But please don't add or subtract the oil in the formula at will.

12, baking tray and tin foil have heat insulation effect.

When the baked food is colored, cover the surface with a piece of tin foil or put an empty baking tray on it to prevent the food surface from being colored too deeply.

What are the basic knowledge of baking 2 0 1?

The first step, of course, is to buy some primary tools, such as ovens, electric egg beater, electronic scales, measuring cups, multi-specification measuring spoons, flour sieves and so on. These are all necessary. Besides, there are many other tools for baking, which can be selected according to the dessert you want to make, such as some molds.

02

The second step is to bring tools, prepare ingredients and start work. When I first saw many kinds of ingredients, I almost didn't understand them at all. I must be confused. So I suggest that you can choose some simple desserts you want to learn first, then find the corresponding recipes and buy them according to the recipes. I suggest starting with the simplest biscuits and egg tarts, and then bread.

03

Step three, let's talk about ingredients. Generally needed ingredients are low-gluten flour, high-gluten flour, butter, milk, whipped cream (animals are healthier), custard powder and baking powder. These are generally necessary, and there must be other ingredients, some of which are relatively easy to find, such as sugar, eggs, milk and so on. Some may choose ingredients according to the specific dessert you want to make.

04

The last step is to make it. At first, you can find some recipes or online cookbook tutorials online. Note that it is best to choose simple desserts with high success rate at first, and it is best to choose biscuits and egg tarts. When making, we must pay attention to the grasp of quantity and strictly follow the requirements of recipe making, otherwise it is easy to fail. But please rest assured that as long as you love baking, be patient, careful and earnest, you will find it simple and enjoy it gradually.

What are the basic knowledge of baking? 1. Selection of flour

Generally speaking, high-gluten flour is often used to make bread, pies, muffins, dumpling skins, noodles and other tough pasta snacks. Medium gluten flour is suitable for steamed bread, steamed buns, sesame cakes, sesame balls and other pasta snacks with soft taste and a little strength. Low-gluten flour is most suitable for making all kinds of cakes, Qifeng cakes, smiling faces, pot stickers and other soft cakes, snacks and biscuits.

Only by choosing good flour correctly can we make good works. Don't change my low flour into high flour just because it is not enough, so the cake you make will become hard and won't rise. Flour can't be directly replaced, just add corn starch to reduce gluten.

Conversion method:

4 medium gluten flour+1 corn starch =5 low gluten flour

For example, 40g medium gluten flour+10/0g corn starch = 50g low gluten flour.

1 high gluten flour+1 corn starch =2 low gluten flour

For example, 10g high-gluten flour+10g corn starch = 20g low-gluten flour.

5 high gluten flour +3 corn starch =8 medium gluten flour such as 10g high gluten flour +6g corn starch = 16g medium gluten flour.

Because the protein content of high, medium and low flour is not a fixed value, the above formula is for reference only.

Second, the softening of butter.

The softening of butter is a problem. Sometimes it doesn't melt for a long time at room temperature, which makes greedy friends very anxious. Some children's shoes also bake butter on the fire, heat it in water and sting it in the microwave oven. What happened? Either butter turns into oil-water state; Either half of it is melted and the other half is solid. Is it so difficult to soften butter?

Softening method:

It takes time for butter to soften at room temperature You can take it out and soften it first, and prepare other materials first. Basically, when the preparation is completed, the butter will become soft. If you don't want to wait for children's shoes, you can also try to put butter in water and heat it completely, then put it in the refrigerator for 3-5 minutes.

When I took it out again, it was already soft and semi-solidified. Although this method is very time-saving and applicable when it cannot be softened at room temperature in winter, it is not easy to control, and it is easy to solidify too much and return to its original state. Generally, the softening degree of butter can be achieved by touching butter with your fingers or squeezing butter with your fingers.

Third, the choice of mold.

Different baking uses different molds. When making pizza, pie, heavy oil cake (cheesecake, pound cake) and other foods, in order to release the mold more easily, non-stick molds are generally used for baking. Cakes like Qi Feng and sponge, which need to be stuck on the mold wall to climb, need anode molds to make them climb bigger.

Fourth, liquid materials.

Why should the egg liquid be evenly added to the butter several times? Can't you join at one time? It's troublesome to divide the time. Is there a difference between the two?

The purpose of adding butter to the egg mixture in batches is to make the eggs and butter mix better. If liquid materials such as milk are added, they should be added in stages. As for how many times it is added, it depends on the amount of liquid substance. Generally, the added liquid does not exceed one third of the total amount of butter. After each addition, the material should be fully stirred with an egg beater until it is completely emulsified before adding the next one.

We must pay attention to this process, and don't be too troublesome. If all the liquid materials are poured at once, the materials may be mixed together. If there is a lot of liquid, you can add a little low powder.

Fifth, the "temper" of the oven

Ovens are different, even in the same oven, the temperature may be different, so when baking, you should adjust it according to the actual situation of your own oven to understand the temperament of TA. Try it a few times more, and after knowing the temperament of the oven, it will be much more convenient to bake it later.

Six, the unit of material

In the general formula, it will be in grams or spoons and spoons, so that the label will be clear and easy to understand. The ingredients given in baking master's recipe will never be vague, such as not telling you to use three-egg sauce purple. Because eggs vary in size, some eggs are 30g, 40g and 50g, so if a recipe is illegible, you should pay attention to it, and it is better to change a recipe. After all, a small mistake may lead to the failure of baking.

Seven, the choice of sugar

Sugar commonly used in baking mainly includes fine sugar, powdered sugar and soft candy. A few snacks will also be decorated with coarse sugar used in our kitchen. Of course, some special cakes also use yellow sugar and brown sugar, such as spicy cakes and jujube cakes. These formulas will specify the dosage, and you can use them according to the formula.

Pay attention to the use of fine sugar and powdered sugar when making cookies, which are irreplaceable. Fine sugar can make cookies crisp and delicious, and powdered sugar can make cookies exquisite and beautiful. Please add it strictly according to the formula.