I bought an oven, and I'm going to do a big job in baking, but I really don't know how to start in the face of a large number of baking recipes. Then you should try the following West Point, which is easy to operate and has a low failure rate. It is most suitable for practicing hands!

There are three basic types of bakery, bread, cake and biscuits. The difficulty of making bread is generally greater than cake, and cake is greater than cookies, so the introduction to West Point should start with cookies. Let's make a popular cranberry biscuit first! As long as you follow the weight and steps of the recipe, there is basically no failure.

cranberry biscuit

ingredients:

115g of low-gluten flour, 1 tablespoons (15ML) of egg liquid (whole egg), 75g of butter, 61g of powdered sugar and 35g of dried cranberries.

baking time:

1.65 degrees, middle layer, about 21 minutes, until the surface is slightly golden yellow.

Practice:

1. After the butter is softened, add powdered sugar and stir well. There is no need to send it.

2. Add 1 tablespoons of chicken egg liquid and mix well.

3. Pour in dried cranberries. If the dried cranberries are big, they need to be chopped first (don't cut them too much).

4. Pour in low-gluten flour

5. Stir well to form dough. Shape the dough into a cuboid with a width of about 6CM and a height of about 4CM by hand, and put it in the refrigerator to freeze until it is hard, which takes about 1 hours.

6. The frozen rectangular dough is cut into pieces about 1.7CM thick with a knife. After cutting, put it in a baking tray and bake it in a preheated oven.

The materials and steps of making crispy biscuits are very similar, mainly using butter to make the taste crisp. Cookies are also a kind of crispy biscuits. By making this biscuit well, you can make some changes in ingredients and taste.

You can try to make cakes after you are proficient in making cookies. The difference between cake and biscuit is that the taste of cake is fluffy and soft, and the key to create this taste is to use baking powder or beat the protein to a foaming state. Cupcakes often use baking powder, and cakes with larger sizes often use protein that is beaten until it bubbles, such as Qifeng cake and sponge cake.

Qifeng cake

(weight: an 8-inch round mold)

Ingredients:

5 eggs, 85g low-gluten flour, 41g salad oil (tasteless vegetable oil), 41g fresh milk, 61g fine sugar (added to protein) and 31g fine sugar (added to egg yolk)

Baking time.

Practice:

1. Sieve the flour and separate the egg yolk.

2. When the protein is beaten into a fish's eye bubble shape, add 1/3 of fine sugar, and continue to beat until the protein is coarse foam, then add 1/3 of sugar. Continue to beat until there are lines on the surface of the protein, and add the remaining 1/3 sugar.

3. After drying and foaming, put the protein in the refrigerator.

4. Add 31g of fine sugar to 5 egg yolks, and gently break them up with an egg beater. Don't send them away.

5. Add 41g of salad oil and 41g of milk in turn, and mix well. Add the sieved flour, and gently mix with a scraper. Don't stir too much to avoid gluten in the flour.

6. Put 1/3 of the egg white into the egg yolk paste. Gently stir with a scraper from the bottom up. After mixing evenly, pour in all the egg yolk paste and mix it in the same way until the protein and egg yolk paste are fully mixed. Showing a thick and uniform light yellow.

7. Pour the cake paste into the mold, smooth it, and shake it hard twice on the table to shake out the big bubbles inside. Put it in a preheated oven at 1.71 degrees for about 1 hours.

8. Take out the cake and pour it on the cooling rack to cool. Then, demoulding and cutting into pieces.

Tip:

When the eggbeater is lifted, the protein can be pulled out of the curved sharp corner, which is wet foaming. If you continue to beat and lift the whisk, the egg white can pull out a short and upright sharp corner, which is dry foaming.

The principle of making cakes is basically similar. If you are proficient in making this basic Qifeng cake, you can still try other flavor changes. Just add these ingredients to make it into matcha flavor and chocolate flavor, and the basic material steps are still the same.

the cake is ready, and then you can try the bread. The difference between bread and cake is that bread tastes tough, not as soft as cake. The similarity is that they are all fluffy.

the toughness of bread is due to the use of high-gluten flour, and it is necessary to knead the dough to the expansion stage, that is, to pull out the fascia.

and their fluffy principles are different. Foamed protein is mixed with a lot of air, so the cake is fluffy. Yeast is added to bread flour, and the yeast breathes during the fermentation process, which inflates the dough and makes the bread fluffy. Therefore, the key to making bread lies in the process of kneading dough and dough fermentation.