Excuse me, masters … what kind of flour is used to make cake flour and bread flour … is it sticky rice flour or glutinous rice flour? Please help! thank you ...

Ingredients: 600g of eggs, 300g of sugar, 290g of low-gluten flour, 30g of cocoa powder, and 0/00g of buttermilk/kloc.

Appliances: mixing barrel, sieve, small pot, pad paper, cake ring, baking tray, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.

(2) Beat the eggs into a mixing barrel, add white sugar, and put them into a blender to stir until they turn white and become thick and creamy.

(3) Sieve the low-gluten powder and cocoa powder with a sieve, gently pour them into a mixing barrel, add melted and cooled butter and skim milk, and stir them evenly to form cakes.

(4) Put the cake into the pad paper, put it into the cake circle in the baking tray, smooth it by hand, and bake it in the oven.

(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it when it is cold.

Vanilla sponge cake

Ingredients: 630g of eggs, 3 10g of sugar, 5g of vanillin or vanilla powder, 3 10g of low-gluten flour, 0/00g of vegetable oil 100g of skim milk.

Appliances: mixing barrel, sieve, pad paper, cake ring, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.

(2) Beat the eggs into a mixing barrel, add white sugar and vanillin or vanilla powder, and put them into a blender to make them thick white.

(3) Gently mix the sieved flour into a mixing barrel, slightly stir, add vegetable oil and skim milk, and continue stirring until it is evenly mixed into a cake.

(4) Put the pad paper laid by the cake maker into the cake ring, put it into the baking tray, smooth it by hand, and bake it in the oven.

(5) Bake for about 30 minutes, take out the cake after it is completely cooked, cover it on the cake board while it is hot, and use it after cooling.

Orange sponge cake

Ingredients: 500 grams of eggs, 300 grams of sugar, 5 grams of fine salt, 200 grams of low-gluten flour, 5 grams of baking powder, appropriate amount of skim milk, 50 grams of orange juice and 75 grams of vegetable oil.

Utensils: mixing barrel, mixing basin, sieve, pad paper, cake ring and cake board.

Method:

(1) preheat the oven to 170℃ (or 175℃ fire, 160℃ fire), spread a pad of paper on the baking tray, and then put a cake ring for use.

(2) Divide the eggs into yolk and egg white for later use.

(3) Pour the egg yolk, salt and sugar into a mixing barrel, put them into a blender and stir until they are thick white, then add the low-gluten flour, baking powder, skim milk, fragrant juice and vegetable oil in turn, and stir well.

(4) Put the egg white and the other half of the sugar into another mixing barrel, beat it into soft foam with a blender, mix in the egg yolk mixture, stir it evenly, put it into a spare cake ring, smooth it, and bake it in an oven.

(5) Bake for about 40 minutes until the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.

Coffee sponge cake

Ingredients: 8 eggs, 3 yolks, 350g sugar, instant coffee 10g, 345g low-gluten flour, melted butter 180g, and a proper amount of skim milk.

Appliances: mixing barrel, sieve, measuring cup, pad paper, cake ring, cake board.

Method:

(1) Preheat the oven to 180℃ (or 185℃ fire, 165℃ fire), spread paper on the baking tray, and then put on the cake ring for later use.

(2) Put the eggs and yolk together in a mixing barrel, add white sugar and instant coffee, and put them in a blender to stir until they are thick paste.

(3) After sieving the low-gluten flour, carefully pour it into a mixing barrel and stir it evenly, then add the melted milk fat and skim milk and stir it evenly.

(4) Put the mixed materials into the spare cake ring, smooth the surface by hand, and bake in the oven.

(5) Bake for about 35 minutes until it is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.

Classification of bread

Bread is an expansive and soft product made of flour, yeast, water and salt through dough preparation, fermentation, molding and baking. Bread can usually be classified in the following ways:

1. Classified by flavor

(1) staple bread: staple bread, as its name implies, is eaten as a staple food. The formula characteristic of staple bread is that the ratio of oil to sugar is lower than other products. According to the international practice of staple bread, the consumption of sugar generally does not exceed 10%, and the consumption of oil does not exceed 6%. The main reason is that the staple bread is generally eaten with other non-staple foods, and there is no need to add too many accessories. The staple bread mainly includes flat or curved pillow bread, big round bread and French bread.

(2) Colored bread: There are many varieties of colored bread, including stuffed bread, flour-sprayed bread, fried bagels and varieties with different shapes. Its formula is better than the staple bread, and the proportion of auxiliary materials belongs to the middle level. Based on the amount of flour, the amount of sugar is 12% ~ 15%, the amount of oil is 7% ~ 10%, and there are other auxiliary materials such as eggs and milk. Compared with the staple bread, it has softer structure, larger volume and excellent flavor. In addition to the taste of bread itself, there are other raw materials.

(3) Conditioning bread: it belongs to secondary processing bread, and the baked bread is reprocessed. The main varieties are: sandwiches, hamburgers and hot dogs. In fact, this is a product derived from the staple bread.

(4) lurpak Bread: This is a new product developed in recent years. Because more grease is used in the formula and a large amount of solid fat is wrapped in the dough, it belongs to a high-grade product in bread. This product not only keeps the characteristics of bread, but also approaches pastry foods such as pies and puffs. After the product came out, it was welcomed by consumers because of its soft texture, refreshing taste, peculiar flavor and rich aroma, and has achieved great growth in recent years.

2. According to the degree of processing classification

(1) Finished products: bulk bread, packaged bread, cakes and snacks.

(2) Semi-finished products: quick-frozen bread.

3. classify homemade bread and supplier bread according to the source of goods.

Second, the principle of bread fermentation

The fermentation principle of bread dough is mainly determined by the characteristics of the basic raw materials (flour, water, yeast and salt) that make up bread.

1. Flour function

Flour consists of protein, carbohydrates, ash and other ingredients. Protein and carbohydrates play a major role in bread fermentation. Protein in flour is mainly composed of glutenin, glutenin, glutenin and glutenin, among which glutenin and glutenin can swell to form gluten when exposed to water. This kind of gluten expands with the expansion of carbon dioxide gas during dough fermentation, which can prevent the overflow of carbon dioxide gas and improve the gas retention ability of dough. It is an important condition for bread products to form swelling and softness characteristics. Most carbohydrates in flour exist in the form of starch. Amylase contained in starch can convert starch into maltose under suitable conditions, and then continue to convert it into glucose to supply the energy needed for yeast fermentation. The transformation of starch in dough plays an important role in the growth of yeast.

2. Yeast action

Yeast is a kind of biological expansion agent. Adding yeast to the dough can absorb the nutrients in the dough, grow and reproduce, and produce carbon dioxide gas, so that the dough forms an expanded, soft and honeycomb structure. Yeast plays a decisive role in bread fermentation, but we should pay attention to the dosage. If the dosage is too much, the gas production in the dough will increase, the hole wall in the dough will become thin rapidly, and the dough will have good gas retention in a short time, but after the time is prolonged, the dough will soon be over-mature and the gas retention will become worse. Therefore, the amount of yeast depends on the quality of gluten and the needs of products. In general, the amount of fresh yeast is 3% ~ 4% of the amount of flour, and the amount of dry yeast is 0.5% ~ 2% of 65438+ flour.

3. The role of water

Water is an important raw material for making bread. Its main functions are as follows: water can make protein in flour fully absorb water and form gluten network; Water can gelatinize starch in flour by heating and absorbing water; Water can promote amylase to decompose starch and help yeast grow and reproduce.

4. The role of salt

Salt can increase the density, elasticity and strength of gluten in dough. If there is no salt in the dough, it will collapse. Salt can adjust the fermentation speed. Although salt-free dough has a fast fermentation speed, it is extremely unstable, easy to over-ferment and difficult to master the fermentation time. Too much salt will affect the activity of yeast and slow down the fermentation speed. The amount of salt is generally 1% ~ 2.2% of the flour.

To sum up, the four elements of bread dough are closely related and indispensable, and their interaction is the principle of dough fermentation. Other auxiliary materials (such as sugar, oil, milk, eggs, modifiers, etc.). ) are also complementary. They not only improve flavor characteristics and enrich nutritional value, but also have a certain auxiliary effect on fermentation. Sugar is the energy source of yeast. When the sugar content is less than 5%, it can promote fermentation, and when it exceeds 6%, it will inhibit fermentation and slow down the fermentation speed. Oil can lubricate fermented dough and make bread products bulky; Eggs and milk can improve the texture of fermented dough, increase the strength of gluten, improve the gas holding capacity and fermentation endurance of gluten, make dough more swollen, provide nutrition for yeast and improve the vitality of yeast.

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The practice of Danish bread

Ingredients: high gluten flour 240g, low gluten flour 60g, water about 120g, cream 30g, yeast 7g, sugar 20g, salt 5g, egg 50g, shortening 2 10g.

Production steps:

1. Put the yeast into a container, add 1-2 tablespoons of warm water and stir well.

2. Put the eggs in another container and break them. Add water, sugar and salt while stirring, and stir until the sugar is completely dissolved.

3. Add high flour, low flour and yeast water and stir to form balls.

4. Move to the workbench, add the cream and stir well.

5. Rub it back and forth with your hands until it is slightly stiff.

6. After completion, put the dough into the fermentation box and relax it for 20 minutes at 22 -25 degrees (for the first fermentation, I boil a little water in the pot until it bubbles slightly, turn off the fire, then put a shelf on it, put the container with the dough on it and cover it, and it will start in about 20 minutes).

7. Wrap it with film tape and put it in the freezer 1-4 hours or so.

8. After taking it out of the freezer, let the dough cool first, and then roll it into a rectangle with a 2cm thick rolling pin.

9. Next, fold the quilt three times. Refrigerate after folding 15-20 minutes, and last 30 minutes. Then, roll it out and make it into square pieces, and then shape it according to the style you want. After modeling, the second fermentation is carried out. The weather here is already very hot, so it can be left at room temperature for about 40 minutes.

10, after the second fermentation, brush on the dough? ② Ash? What about zinc? Bow? 00 degrees (preheating first) baking 18-20 minutes.

1 1. About the shape of the yellow peach bread: First, open a square dough piece with the size of 12* 12CM, spread a little egg juice in the middle, then fold in the four corners, pinch, squeeze the custard sauce in the middle after secondary fermentation, and then put the yellow peach slices (this can be changed at will.

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Layered crisp bread

It has the characteristics of crisp taste, distinct layers, instant taste and rich milk flavor, and is deeply loved by consumers at home and abroad. The processing technology is as follows:

1 processor Because there is a lot of oil and sugar in the dough, it is difficult to mix it evenly, so a paddle mixer should be used instead of a hook mixer.

2 formula: high-gluten flour 70-80, low-gluten flour 20-30, fine sugar 10- 12, cream 4-9, emulsifier 1, milk powder 4-6, eggs 14-20 and fresh yeast 5-20.

3. Stirring step ① First, mix yeast and part of water for later use; 2. Add oil, sugar, milk powder and emulsifier, and stir evenly at medium speed; (3) Slowly add eggs in several times and stir until emulsified evenly. Add the remaining flour and water, add the dissolved yeast to the flour, slowly mix the flour with other raw materials, and then stir the dough at a medium speed until gluten is formed.

4 low-temperature fermentation put the dough divided into 4 ~ 5 kg on the baking tray and relax it in the refrigerator at 1 ~ 3℃ for 3 hours.

5 Oil-in-oil folding The dough fermented at low temperature for more than 3 hours is rolled into a dough sheet with a thickness of about 3cm and enters the folding process. The main purpose of folding is to make the dough wrapped with oil produce many layers through this procedure, and the dough and oil are isolated from each other and will not be confused. Three-fold folding, that is, brush oil on the pressed dough and fold it in half from the middle. After the first folding, put it in the refrigerator to relax 15 minutes, and then fold it for the second time. If the dough feels malleable, fold it for the third time. Brush oil before each folding and put it in the refrigerator 15 minutes to relax.

6 temperature control and proofing. It is best to put the folded dough in the refrigerator 1 ~ 3℃ for fermentation for 24 hours, and then take it out for shaping and proofing. The temperature of layer-by-layer crispy bread is lower than that of conventional methods, because the temperature is too high, which is easy to make oil seep out of flour and affect the level of bread. The proofing temperature is 20℃, the relative humidity is 80%, and the proofing time is 2/3 of that of ordinary bread. Brush the egg water once before entering the furnace to increase the surface luster.

7 The baking temperature of crispy bread with decorative layer should not be too high. Generally, it is 65,438+065 ~ 65,438+075℃, and it is baked for 65,438+00 ~ 65,438+05 minutes. After baking, the surface should be oiled and sprinkled with powdered sugar for decoration.

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Cheese bread

Materials:

Two slices of whole wheat bread, salad dressing 1 spoon, a few salad leaves, 50 grams of cheese slices, cucumber 1/3 strips of salt.

Exercise:

1, spread salad dressing on bread slices. Spread washed salad leaves and cheese on the bread.

2. Then cut off some cucumber slices and put them on the cheese. Then cut the remaining cucumbers into thick slices, sprinkle with salt and pepper, and spread them on the edge of the plate and beside the bread.

Advice for office workers:

Cheese sandwiches can be made of the same materials. When carrying, cucumber slices are packaged separately.