烘焙知识大全(一)新手必备(1)（Baking knowledge Daquan (1)
novice esntial (1)）缺乏英文>多读书有什么好处
Baking knowledge (1) Changzhou福州最牛抗洪餐厅
Knowledge of cakes, breads, etc
Introduction to basic materials for baking flour
High gluten flour: medium gluten flour: low gluten flour
Whole wheat flour is wheat husk bran and germ endosperm bone even grinding, commonly ud to produce wholemeal bread, biscuits, Steamed Buns.
Corn starch is referred to as: corn flour, corn starch, starch can be ud as thickening material, jelly, by adding water after heating to 65 degrees, can produce gelation for filling, filling the role of pudding. Can also be added to the formula of the cake, you can properly reduce the gluten of flour and so on.
Broken corn: corn by grinding and fine particles, ud as corn bread and cereal bread in the bakery pro
ducts, making pizza, French bread can also be spread in the oven, as plastic sticky with increasing taste behind group.
The powder soaked glutinous rice water into rice milk, and then dried into powder, very detailed. Ud to make soup yuan, yuanxiao, ice crust, moon cakes and so on.
Elizabeth: wheat starch, gluten free, ud for making dumpling skin, Pyramid dumplings etc. (also called crystal powder).
Arrowroot: Pueraria water into powder,
Cake powder: also called chicken powder tablets, after round glutinous rice and soak cooked, and then ground into powder, becau it is so cold cooked powder, will not have the smell of oil, ud to make wife cake.
Arrowroot: Pueraria water into powder, and then drying, starch jelly is commonly ud in the production of raw materials, Japane cold, slippery mouth feel, soft hard moderate.
Oatmeal: usually oatmeal, ud in baking Cereals, breads, and pastries.
Rye rye: from the ground, becau of its protein composition and contains no gluten, wheat, and other flour mixed with most 60%-70%, or bread texture will be too tight, heavy, poor taste.
Wheat germ - the paration of the germ part from the body during the milling process for the production of germ bread. The wheat germ contains a rich nutritional value, especially for children and the elderly.
Bran -- the outermost layer of wheat, is ud mostly as a feed, but can also be added to high gluten white flour to make high fiber bran bread.
Grea: an introduction to baking ba materials
Grea can be divided into two forms: liquid and solid. When making sponge cake or chiffon cake, u liquid oil to mix in batter, so salad oil or melted butter can be ud.
浙江特色美食Do the cake batter with the solid oil, such as butter, margarine and so on, the purpo is to mix a lot of air to make cake tissue expansion.
Solid oil
新年喜庆歌曲大全
I. animal butter: also some recipes are called "cream", and "butter without butter" is ud in baking, becau the taste of salt free butter is relatively fresh and sweet, and the baking effect is better. Butter is often ud in some heavy oil cakes or biscuits, mainly by adding butter to make the cake swell, and the taste is more fragrant. Some recipes also require melting butter instead of liquid oil. (usually more oil)
Two, vegetable butter: vegetable butter is a margarine, can be ud in place of animal butter, the price is lower, but the taste is not as good as the animal butter.
Vegetable butter can also be divided into
(1) Margarine (Hydrogenated): it's margarine. Extracted from the eds of oil (similar to salad oil) after hydrogenation, reduced unsaturation, a solid fat, then add yellow and cream flavor preparation become appearance taste like butter margarine. Margarine prices lower than the butter. Some margarine has also added salt. In theory, margarine can
急刹车
completely replace the butter, but actually becau margarine tastes better than natural butter mellow, slightly lower melting point, it is generally only ud to start with cakes wrapped into oil. Making croissants, pastry and Egg Tart layered dough,
正数和负数A sheet of margarine. Grea is best for water content of less than 20%.
(2): butter (Shortening) is a kind of anhydrous margarine, butter and ghee is generally processing, using hydrogenated oil add yellow and cream, spices.
(3) shortening (Oleo Margarine): shortenings are with low melting butter mixed with other animal oil or vegetable oil made of high melting point oil, start making special pastry. Its melting point is usually above 44 degrees. It is the highest melting point in oils and fats, so the desrts are better.
Three, lard: a fat extracted from pig fat, can be ud for the production of Chine pastries. The lard into pieces and stir the pot will be empty, Aochu transparent lard.
Four white oil, commonly known as: chemical lard or hydrogenated oils, oil processing deodorization, decolorization, and then give the hydrogenation of different degrees, making oil solid white, can be ud for making bread instead of lard or u. White oil and white oil and similar, nd good, oily white and delicate, and can be ud for heavy cream cake, butter cream for.
Liquid oil: oil is liquid at room temperature (26 DEG C) and is classified as liquid oil. Commonly ud in the production of Sponge Cake and Chiffon Cake (by baking powder or liquid bubbles, nt) can
make more delicate delicious cake. The liquid oil in the egg whites into the batter mix, if too much oil can not be integrated with the egg and the batter will precipitate in the bottom of the cake layer, and the excess oil will damage the already generated bubble.
Softened butter or salad oil must be added after the dough has been kneaded to make bread and pizza (which is produced by yeast fermentation), otherwi it will interfere with the absorption of moisture and the formation of gluten.
In the production of puffs, soda crackers, u melted butter or margarine, also can be ud instead of salad oil.
Salad oil: most commonly ud in chiffon cake or sponge cake, and peanut oil and other liquid fat becau of its relatively heavy flavor, so it is not suitable for adding cake.
就字的笔顺Two, olive oil: some recipes will be in the bread making process, in the dough to add olive oil, relatively healthy, but the flavor is relatively weak.
Three, melt butter: can replace salad oil, add chiffon cake or sponge cake, will make the cake has a relatively heavy oil flavor.
The weighing tools needed for baking
