Where can Siping teach to make West Point?

The eggshell completes the selection of fresh eggs, and the surface roughness of the bought eggs is higher than that of fresh eggs. The egg placed in the refrigerator should be the first egg taken out before production and further used at room temperature. If egg yolk and egg white are separated, then the cake maker must be very clean. If the protein and egg yolk protein in the folder can't be sent out.

Protein, oily, water-resistant, does not contain egg yolk protein, must use a clean container, preferably a stainless steel egg beater, can not be polluted. Otherwise, protein, who is not good at beating eggs, will not lose protein if he is beaten by dozens of eggs. When flanging or operating the egg white with a hand-held electric mixer, it is difficult to slowly add sugar until it foams, and it is also difficult to promote the conversion of sugar into beaten protein. And go to a beautiful and delicious place where the west point, cake and texture will be described in detail.

It is very important to weigh West Point accurately, because it is the first step of baking success, especially for heavy powdery substances and solid oils. If it is difficult to accurately measure the amount of cups or measuring spoons, it is necessary to use an accurate scale for weighing. If you want to weigh the cup and spoon first, you can refer to the conversion table, because the weight of oil and flour is different for the same glass of water. The composition of powder material is less than 10g. When weighing, the weight of a spoonful is mostly 10g. It is not easy for a unit weight to be less than1g. front

First sift the flour with a sieve, put the sifted flour on the net, hold the sieve in your hand, let the flour fall from the sky, put it in a steel basin, and pat the edge gently with your other hand. This can not only avoid flour caking, but also make flour mixed with air to increase the bulkiness of cake after baking, and there will be no small particles mixed with cream cake during baking, so that it will not be rough to eat. Frosty/frosty powder

Butter is frozen, so it must be softened at room temperature to the extent of gently pressing finger cream on the depression before use. Please note that cream can be thawed in the microwave oven no matter how long it is pressed. If they really need to be thawed and softened, gently press them with your fingers to make them sag. If it doesn't come out, don't overheat and melt into liquid. Softened butter and sugar are mixed with loose hair, broken eggs, juice and other liquid substances. If you want to add a little cream, otherwise it will cause unabsorbable fragments and separate like a cream.

Cream cream is best packaged in aluminum foil or bottled with liquid. Metal cans and cream are more convenient to use, but the price is not only expensive, but also the texture is rough. Not suitable for smear. Before using whipped cream, you need to shake or stir it, use chopsticks, and then stir it into a wavy consistency with an electric blender. If you play too thin, the flowers will easily collapse, if you play too long, the texture will be too thick and amal.

Cake The surface of the cake has big pores. Whether the mixed materials are connected in stages instead of adding all the materials, so as to make the finished product exquisite and delicious. For example, in the first half of the year, the flour mixed with flour and butter is poured in, then the butter and flour are completely mixed into egg liquid from bottom to top, and then the flour is added and mixed evenly. So is the other half of the flour. If you pour the flour at one time, it will not only save labor, but also be completely mixed, so it is difficult to have caked substances. The other is the added powdery substance, which can be gently stirred with a rubber scraper without too much force. Because this will make gluten-free flour into cakes. And hard; Whip or supplement? Should protein be divided into two parts? Add sugar three times.

Note that the oven must be preheated to the required temperature before baking. A large cake will be baked at low temperature for a long time. Worried about the appearance, the top layer of the baked cake will be baked until golden and ignited, and the layer covered with aluminum foil will separate. Cake baking is the opposite of baking at higher temperature and shorter time. Small cakes baked at low temperature for a long time will lose too much water and make the finished products too dry. No matter what kind of cake is baked or baked, never open the oven, otherwise it will affect the completion of the cake. Finishing the freshly baked cake is easy to damage. Gently take out the hot flat line, and the buttons of Qifeng cake will immediately fall on the shelf, which can prevent the cake from falling off when it is cold, and the cake will be softer and less caked.

Just bake cookies with the same thickness and size. It's just that the dough of the cookies becomes soft and the ice is difficult to make and bake. When baking cookies, the color of cookies is uneven. Turn the baking tray around and continue baking. If you want to bake a second plate of cookies, such as a baking tray, put the cookies in the cooler, because the baking tray is too hot, which will ruin the shape of the cake. After the cookies were baked, the first one completely proposed to delete the cool shape and make a west point. If you want to have a bright and golden crust, brush the surface with egg liquid. use

When baking a cake plate, be sure to spread a thin layer of butter first, then sprinkle a layer of high-gluten flour, or spread a release paper first. Baking a delicious cake will not force the pressure to be good. Cookies must be sprinkled with flour to make molds, which are easy to remove. When baking food, it is necessary to prevent death on a baking tray coated with a thin layer of oil, and use a baking tray lined with wax paper to prevent the lining paper from sticking.