What introductory knowledge and skills do you want to learn about baking?

It's as deep as the sea when baked. I slowly groped for bread, cakes and biscuits from a baking white, and the cakes made were delicious and healthy without any additives. There are too many fun and doorways. So what knowledge and skills do you need to bake well?

First of all, we should understand the functions and uses of various ingredients used in baking. Butter, which is indispensable for my distribution, can be used to make bread, butter biscuits and so on, and there are many other uses, such as butter cheese, souffle and so on. All kinds of flour also have differences and functions. Make cakes with low-gluten flour, and make bread with high-gluten flour. The steamed stuffed bun noodles we usually eat are all made of medium gluten flour, and its accuracy is different. It tastes different. So be sure to know what each ingredient can do to avoid excessive waste of ingredients.

Second, any formula should be accurate to grams. Western cakes are different from our Chinese cakes. Almost, it requires us to have an electronic scale. When making any food, we must weigh it to the nearest gram in the formula, so as to make the most perfect and exquisite taste. Of course, you can't follow the recipe completely. Whose taste is different from the temper of the oven, you need to constantly explore and improve and make the food that suits your taste best.

Third, the two most difficult points in baking are kneading dough and sending it away, and many friends have lost on both points. It will be a great waste of money if you don't recommend buying a toaster at the beginning of baking. Let's teach you a way to quickly rub the glove film by hand. After all the materials are mixed, we stir them evenly with chopsticks until there is no dry powder, then cover them with wet gauze and put them in the freezer for 30 minutes. Then take out the dough, add yeast powder, knead it into a ball and beat the dough on the chopping board. (Hold the surface with one hand, throw it on the chopping board with the other hand, then pull it back, and so on) Wait for seven or eight minutes, and then you will be out of the mold, then add the weighed butter, knead it into dough and beat it again. It will be released in about half an hour. This method will be tried. As for sending it away, I suggest that you can spend more than 20 yuan to buy a small electric egg beater on Taobao, which is very convenient.

Fourth, the disposal of surplus materials. When baking, there will inevitably be some extra ingredients, such as whipped cream, extra egg yolk, protein and so on. It's a pity to throw away these baking scraps. We can make it into other delicious snacks. For example, the extra protein can be made into waffles, protein rolls and the like, and it will be done in ten minutes. Cream can be made into cake slices and eaten with cream. If you don't have time to make it, such as whipped cream, you can put it in the refrigerator and freeze it. Just take it out and melt it into liquid every time you make a cake. The beaten egg whites can be refrigerated in the refrigerator and covered with plastic wrap for a week. However, if the egg yolk is eaten as soon as possible, it is very easy to deteriorate.

If we want to bake it well, we need to explore it slowly and carefully, and we must have patience and perseverance. I suggest that friends must learn from the most basic, and don't pursue some tall desserts as soon as they come up. If they fail, they will be very confident.