Encyclopedia of Literacy of Baked Small White-Powder Articles

1. High-gluten flour

The protein content is 11.5%-13.5%, which is dark in color, active and smooth, and it is not easy to form a ball by hand; It is more suitable for making bread and some pastry, also known as bread flour.

2. Medium gluten flour

The protein content is 8.1%-11.5%, the color is milky white, and it is between high flour and low flour, and its constitution is semi-loose; It is often used in baking for souffles. Generally, Chinese dim sum is made of steamed buns, steamed buns, noodles, etc. (generally, ordinary flour sold in the market is this kind of flour).

3. Low-gluten flour

The protein content is 6.5%-8.5%, and it is white, so it is easy to lump by hand. Protein content is low. The salary is also less. Therefore, the tendons are also weak. It is also often called cake powder in China. It is more suitable for making cakes, muffins, biscuits and pastry with fluffy and crisp taste. If there is no low gluten flour at home, it can be replaced by medium gluten flour and 21% corn starch, that is, the ratio of "medium gluten flour: corn starch" is 4:1. Corn starch can reduce the gluten in flour.

4. Cake powder

Cake powder, also called cake powder. In fact, low-gluten flour is not equal to Cake FLour, because in some areas with fine flour classification abroad, low-gluten flour is also divided into two grades at the same time. One is cake flour, which means that the acid value of the original low-gluten flour is reduced after chlorine gas treatment, which is beneficial to the organization and structure of the cake; One is Pastry Flour. Pie flour has a slightly higher gluten than cake flour, but it also belongs to low gluten flour.

5. Fuqiang flour

Fuqiang flour refers to a kind of high-gluten flour which is relatively fine, high in gluten content, less in impurities, and relatively white and similar to refined flour.

6. Whole-wheat flour

Whole-wheat flour is made of whole-grain wheat through grinding and sieving (grading with appropriate particle size). Products made of endosperm, husk and germ in the same proportion as the original whole wheat are kept. Whole wheat flour is rich in nutrition and is a natural and healthy nutritious food. Whole-wheat flour is rubbed in the palm of your hand, and you can see crushed heppi in it. It tastes rougher than ordinary flour and has a stronger wheat flavor. It is often used to make whole-wheat bread, biscuits and steamed bread.

7. Corn starch

, also known as corn flour, corn flour and raw flour, is starch extracted from corn kernels. It is used as a thickener in cooking to help the texture of the material be soft and smooth and the soup be used to hook the English; In the process of dessert making, it is sometimes necessary to bump a certain amount of corn starch into flour when preparing batter. Because of the gelling effect of corn starch. It's also used when making pie stuffing. Such as Klimt sauce. In addition, mixing corn starch with medium gluten flour in proportion is the best substitute for cake flour, which can reduce the gluten of flour and increase the soft taste of cake.

8. Chengfen

is a kind of flour with lower gluten than low gluten flour, that is, wheat starch. The gluten-free batter can be translucent and crystal clear after heating, and it is used to make shrimp dumplings and crystal dumplings (also known as crystal flour).

9. Yeast powder

Yeast is an expanding agent used for bread dough fermentation. Yeast is a single-celled microorganism with tiny particles, which can be used for brewing and fermenting dough. After yeast interacts with sugar. Produce carbon dioxide and alcohol. When baking is heated. Alcohol is evaporated, and carbon dioxide will expand, that is, it will have an expansion effect. Belonging to biological fermentation. When stored, it should be placed in an opaque container and stored in cold storage.

11. baking powder

baking powder is a kind of compound leavening agent, which is made of soda powder and acidic materials. White powder made of corn flour as filler, also known as foaming powder and baking powder. Baking powder is a kind of west point swelling agent, which is often used to make cakes and cakes. Mainly used for rapid fermentation of grain products. In the production of cakes, cakes, steamed buns, shortbread, bread and other foods, the dosage is large. Belonging to physical fermentation.

11. baking soda powder

sodium bicarbonate is commonly known as baking soda. White fine crystals. Solubility in water is less than sodium carbonate. This characteristic can make it a leavening agent in food production. Baking soda is usually added in a small amount when making cookies. Baking soda powder will make cookies crisp, but excessive use will make them bitter. If baking soda is used in Chinese pastry, it can be combined with white vinegar or vinegar to balance the acid and alkali to remove the alkaline taste. Baking soda can be mixed in the noodles and used directly, or it can be dissolved in water before use (the water temperature can't be too high). Our usual twists and smiles are all made with it, and the same feature of the food made with it is crispness.

12. Tatar powder

Novices need to distinguish it from baking powder. Tatar powder is an acidic substance. Adding a little Tatar powder to the protein to adjust it to weak acidity can make the protein more stable after being sent away. Generally speaking, a teaspoon of tartar powder can be replaced by a tablespoon of lemon juice or white vinegar, but the amount of protein should be reduced by about 11 grams. When using white vinegar, you don't have to worry about the smell of vinegar, and the alkaline neutralization of protein and the feeling after baking are not very good.

13. Cocoa powder

Cocoa powder is the cocoa beans (seeds) taken from the beans (fruits) produced by cocoa trees, and the pieces of cocoa beans (commonly known as cocoa cakes) are obtained through fermentation, coarse crushing, peeling and other processes. Cocoa powder after defatting and crushing of cocoa cakes is cocoa powder, which is cocoa powder. Cocoa powder is divided into high, medium and low-fat cocoa powders according to its fat content; it is divided into natural powders according to different processing methods. Cocoa powder has a strong cocoa aroma and can be used in high-grade chocolate, drinks, milk, ice cream, candy, cakes and other foods containing cocoa.

14. Matcha powder

The raw material of Matcha is "ground tea". That is to say, a shed is added to the tea garden one month before the tea leaves are harvested, and the tea buds are picked in about 21 days. After distillation, the water on the surface of the tea leaves is removed, that is, the tea is dried and ground, and then it is ground into a very fine powder by a stone mill. After the completion, the emerald green powder is matcha. Used to add special flavor when baking.

15. Monascus powder

Monascus powder is a kind of natural red pigment, which is often used for roast meat or tofu milk in the south. Monascus is fermented by steaming glutinous rice, inoculating monascus strains, and the product is dark red glutinous rice after fermentation, which is crushed into monascus powder. Coloring is natural, but easy to oxidize, so it is widely used in catering industry, and it is widely used in baking. Bread cakes, biscuits, etc. can be colored with monascus powder!

16. custard powder

Beginners must be reminded not to mistake it for gelatine powder. custard powder is a kind of spice powder, in powder form, light yellow or light orange yellow, with rich milk flavor and fruit flavor, which is made up of loosening agent, stabilizer, edible essence, food pigment, milk powder, starch and filler. Custard powder was originally used to make cakes and puddings in western food, but custard powder is easy to dissolve, so it is suitable for soft and slippery hot and cold desserts (such as cakes, egg rolls, stuffing, bread and egg tarts, etc.), and it is an ideal food spice powder mainly based on its special aroma and taste.

17. Vanilla powder/vanilla extract

Aroma-enhancing perfume extracted from Vanilla Bean Ying is a very precious plant perfume, with fine powder and strong vanilla flavor. It can withstand high temperature baking, and is suitable for snacks, cakes, ice cream, etc., which can increase the taste and aroma of finished products and remove the fishy smell of eggs.