What do you know about the basics of baking?

Baking is as deep as the sea. Baking is a very interesting and challenging thing. Let me share my experience about novices.

Baking can be divided into three parts: biscuits, cakes and bread. Of course, there are some egg tarts, puffs, puddings and so on.

Cookie baking is the simplest, mainly because all ingredients are mixed evenly in proportion. As long as the proportion of ingredients is correct and attention is paid to details, it will rarely fail, so if it is entry-level, you can start with baking cookies.

Because cake baking involves the transportation in protein, it is often done at the first sight and abandoned as soon as it is done. Here is a brief introduction to the matters needing attention in making cakes.

1. wet foaming of protein: the eggbeater has a great bend.

2. Protein neutral foaming: there is a small hook when lifting the eggbeater.

3. Dry foaming of protein: a small straight tip appears when the eggbeater is lifted.

4. Eggs should be sent with egg whites, which are frozen eggs. Although eggs at room temperature are easy to deliver, their stability is poor, so eggs refrigerated in the refrigerator should be used to deliver eggs. First of all, it is easier to separate the egg white from the yolk when it is refrigerated. In addition, because the temperature in protein is low, more delicate and firm bubbles can be generated. The stability and durability after dissolution are also good.

5. Add a small amount of white vinegar or lemon juice to the egg white to remove the fishy smell of the egg.

6. Egg white and sugar should be put in three times. Adding sugar once will inhibit the air denaturation in protein in protein, which will be more difficult to disperse than three times, and will produce more bubbles and be larger.

Bread baking focuses on fermentation, including low-temperature fermentation and high-temperature fermentation. Bread tastes different with different fermentation temperature and time. In short, it is more challenging to make bread simple and delicious.

Here are some common baking tools.

1. electronic scale: because all components are accurately measured, a more accurate electronic scale is needed.

2. Flour sieve: Because it involves the need for accurate measurement, a more accurate electronic scale is needed.

3. Manual egg beater: used for simple mixing and stirring.

4. electric egg beater: Used for hair protein and cream.

5. Silicone scraper: used to mix and stir egg whites and egg yolk liquid.

6. Oven: used for daily baking. If it is commonly used at home, it is recommended to choose at least 40L.

Common ingredients for baking

1. Low-gluten flour: Low-gluten flour is used to make cookies, cakes and pastries.

2. High-gluten flour: It has strong gluten and is often used to make bread.

3. Butter: It is a kind of dairy product, which is the fat in baking and is often used to make various desserts.

4. Eggs: It is an essential ingredient for all kinds of baking products.

White sugar or powdered sugar: it is an indispensable ingredient for dessert.

5. Cream: used to decorate birthday cakes and make ice cream, dairy queen and other desserts.

Summary: Baking is complex and delicate, and requires more knowledge and tools. Baking requires patience and persistence. You can bake delicious desserts by yourself.