烘焙食谱（Baking recipes）
The first chapter: Foundation cake
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The first chapter (1) Chiffon Cake
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Formula 1
3 egg:
分家协议书Low powder 51g, oil 24g, milk 24g, sugar 36g+18g 4 egg:
Low powder 68g, oil 32g, milk 32g, sugar 48g+24g 5 egg:
Low powder 85g, oil 40g, milk 40g, sugar 60g+30g 130 degrees, 60 minutes
Recipe two
参考文献生成
3 egg:
Low powder 60g, oil 36g, milk 42g, sugar 42g
4 egg:
Low powder 80g, oil 48g, milk 56g, sugar 56g
5 egg:
Low Powder 100g, oil 60g, milk 70g, sugar 70g
130 degrees, 60 minutes
Small cake: the middle 160 degrees, 10 minutes, the lower 160 degrees, 10 minutes, 130 degrees, 10 minutes
How to make the perfect Chiffon Cake?:
The so-called "perfect", is not cracking, shrinkage, no waist, no shrinkage, delicate soft tissue.
Since baking, chiffon cake has done the most, roughly a calculation, nearly 100, and finally, cast out a t of suitable for their own methods.
我爱你的藏头诗1, to solve the cake body is not high method: enough protein.
2, to solve the cracking method: first u "on fire" baked cake to die and flush, "lit" baked color, it is helpful to enhance the skin toughness and tension, not easy to crack, and then to "fire" to roast.
When is it crucial to switch to "getting angry"?:
Turn late, cake body is too high, will still crack, turn early, and cau the cake body length is not high, for this, must wait until the cake to the mouth of the mold, usually only turn.
什么狗粮品牌好First，
One into the stove, I first u "lit" baking color, and then transferred to "up and down fire" continue to bake, so baked out of the cake body is not high, the bottom of the center is still part of the organization, there is no fluffy open.
3, to resolve the bottom of the method: the temperature should not be too high, otherwi, easy to sh
rink bottom. I usually u 150 degrees, into the baking tray, placed in the oven cond bottom baking, how much temperature, depending on their own oven circumstances.
4, solve the top sink method: Master baking time, avoid the cake after mature, continue baking. 8 inch round, I usually bake for 40 minutes. Over time, the furnace has sunk. In addition, cold weather, low room temperature, the baked cake will encounter cold air will sag. The solution is: when the baking time is over, turn it upside down in the oven.
5, to solve the waist way: formula wet material shoulds not be too much, protein and corn starch (increa protein stability), nt to hard foam:
Protein foam thick, feel resistance; protein foam tip upright;
3. Scraper erected in the meantime will not fall; there is no accumulation of liquid in the pelvic floor.
项目目标怎么写====================果胶铋
First chapter (2) sponge cake
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4 eggs, 100g sugar, 100g low powder, 20g butter
Whole egg + sugar side beat edge, parated by water heating, nt to 4 times
The flour sifted, stirring while adding the egg
The butter is liquefied and stir from side to side
160 degrees, 20 minutes
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First chapter (3) Japane style cotton cake
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6 egg:
Butter 60g, low flour 80g, fine granulated sugar 80g, egg 5+1, milk 80ml
鲤鱼头1. add butter into the milk pan, and then turn off the fire immediately after boiling. Don't cook it too quickly. Then sift
into the low gluten flour and mix well
2., add a whole egg, mix well, then gradually add one egg yolk, mix well, the batter is very shiny
3., three times to add milk, mix well after the appearance, batter smooth, no bubbles
Add a few drops of lemon juice and a little salt 4. times five egg white, add sugar to kill (egg neutral foaming bowl egg white picked up with a small hook, whisk is small long hook, this step is very important) protein lay after inrted scraper never fall Oh
5., 1/3 protein paste into the egg yolk paste, cut evenly mixing, cut, stir method, point here, the batter will be poured into the remaining protein paste, continue to cut evenly
6. pour the batter into the mold mold outsourcing double foil, pan placed in cold water, 170 water bath 45min
4 egg:
空手套白狼
Butter 40g, low flour 52g, fine granulated sugar 52g, egg 3+1, milk 52ml
Second chapter chee cake
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Second chapter (1) orange juice light chee cake
