If you want to beat the egg whites well, you must use a clean container, preferably a stainless steel eggbeater. There can be no oil and water in the container, and no egg yolk in the protein. Otherwise, you can't beat the egg whites well, and the egg whites won't flow down if you turn the eggbeater upside down. When manipulating by hand or holding a electric egg beater, you need to beat the egg white until it bubbles, and then slowly add sugar. If sugar is put into the club in advance, it is difficult to beat the egg whites well, and every place should be beaten evenly, so that the west point will be beautiful and delicious, and the texture of the cake will be meticulous.
? Use of flour: all flour should be sieved with a sieve before use. Put the flour on the sieve, hold the sieve in one hand and pat it on the side with the other hand to make the flour fall into the steel basin from the air. This can not only avoid flour caking, but also mix flour with air to increase the bulkiness of the cake after baking. At the same time, there will be no small particles when mixed with cream, so that the cake will not have a rough taste after baking. ? How to play with cream and freeze cream can't be done, so it must be placed at room temperature before use, and gently press the cream with your fingers to soften it to the degree of depression. Note that you can't thaw cream in the microwave oven no matter how urgent it is. If you really need to thaw in advance, use waterproof heating method and press it gently with your fingers to soften it to the point where it can be sunken. Do not overheat. If it melts into liquid, it can't be sent away. Softened cream can only be beaten loose after it is mixed with sugar. If you want to add liquid things such as egg liquid or fruit juice to the cream, you must add them bit by bit, otherwise the cream will not be absorbed and separated fragments will appear.
? How to beat the whipped cream: It is best to pack it in aluminum foil or bottle the liquid whipped cream. Although canned whipped cream is easy to use, it is not only expensive but also rough in texture, and it is not suitable for smearing. Before using whipped cream, you need to shake it a few times or stir it with chopsticks, and then use an electric mixer to make it into a wavy consistency, so that the extruded floral ornaments are too thin and easy to collapse; Play too long, the texture is too rough? On the cake, rough pores will appear on the surface of the cake.
Mixing method: No matter what kind of material is to be mixed, it should be added in stages, not all, so as to make the finished product fine and thick. For example, when flour and cream are mixed, first pour half of the flour, then mix the cream and flour from bottom to top with a scraper, then add the other half of the flour and stir evenly; The same is true of adding flour to egg liquid. If you pour the flour all at once, it will not only be laborious to stir, but also the materials will not be easily mixed completely, and caking will occur. In addition, when adding powdery materials to stir, gently stir with a rubber scraper, and don't stir too hard. Because this will make the flour gluten and the cake will be harder; The sugar added when whipping cream or egg white should also be added in 2~3 times.
When baking cookies:
The thickness and size should be consistent, and the baked color will look good. The freshly made biscuit dough will be soft and can be frozen hard before baking. When baking, bake only one plate of cookies at a time. If the color of cookies is not uniform enough, you can turn the baking tray around before baking. If you want to bake a second plate of biscuits, you should wait until the baking plate is cold before putting the raw biscuits in. Because the baking tray is too hot, it will spoil the shape of the cake. Baked biscuits should be completely cooled and shaped before they can be taken down. When making western-style cakes, if you want to make the surface of the cakes bright and golden, you can brush egg juice on the cakes.
? How to use baking molds:
When baking a cake, the baking mold must be coated with a thin layer of cream before use, and then sprinkled with a layer of high-gluten flour, or the baking mold should be covered with anti-sticking paper first, so that the baked cake will not stick to the mold, and the biscuit mold must be sprinkled with flour to make it easy to take off the extruded biscuits. When baking snacks, the baking tray should also be coated with a thin layer of oil to prevent sticking, or an anti-sticking backing paper such as waxed paper can be spread on the baking tray.