1. Use of flour. You need to use low-gluten flour (also called cake flour) to make cakes; You need to use high-gluten flour (also called bread flour) to make bread.
2. About the soft cake. Needless to say, it is necessary to use cake powder. Proper addition of baking powder is helpful to soften the cake, but the decisive factor is to increase the amount of eggs and send the egg liquid in moderation. In addition, the use of cake oil in the production process also helps the cake to be soft. There is also the method of ding, which also determines whether the cake is soft or not. Qifeng cake with eggs is the softest, followed by whole eggs, and muffin cake is not soft.
Welcome to my Baidu space, let's learn and improve baking skills together.
Question 2: What is the flour for making cakes? If you are making cakes such as Qifeng, sponge and angel cake, it is best to use low-gluten flour.
But if the cake is made of heavy oil (butter cake) or heavy oil (cupcakes), you can use low-gluten flour or refined flour.
Question 3: What kind of flour, water, eggs, flour, sugar and baking soda should be used to make a birthday cake? It's too much trouble to beat eggs, so you can buy an egg beater. As for water, it depends on whether you have no water to make cakes. Be sure to buy that kind of liquid cream and stir it for ten minutes to become semi-solid (it must be refrigerated before stirring, otherwise it will become liquid after stirring for a long time). Hehe, almost. You can also buy some canned fruits to decorate the cake.
Question 4: What is the difference between flour used for making cakes and ordinary flour? Low-gluten flour for cakes-medium-gluten flour for making cakes, biscuits and cakes-is often used in steamed bread, steamed buns, jiaozi and pancakes. The flour that is not specially marked in general recipes is this kind of high-gluten flour-the low-gluten flour used to make bread is one kind of flour. The classification of high gluten flour and low gluten flour is related to the content of protein in flour. The protein content of high gluten flour is above 10%, and the protein content of low gluten flour is 6.5~8.5%. The content of protein near wheat husk is higher than that near the center, and the content of protein in hard wheat is high, which is generally used to produce high-gluten flour. Soft wheat is used to produce low-gluten flour. Sponge cake uses low-gluten flour, and fat cake uses medium-gluten flour. Because low-gluten flour has no gluten, the cakes made are particularly soft, loose and flat. The structure of oil cake itself is looser than sponge cake, and the structure of cake is further strengthened by using medium gluten powder. So as to become more compact and not loose. Raw flour is corn flour or water chestnut powder, which is usually used for cooking.
Question 5: What flour does the rice cooker use to make cakes? Low-gluten flour is ordinary flour, and high-gluten flour is used to make bread, that is, bread flour needs to be fermented to become larger, so yeast needs to be added. To make a whole egg sponge cake, you need to beat the whole egg with an egg beater until it is fat. To make a hurricane cake, beat the egg whites on the chicken tail.
Question 6: What kind of flour do you need to bake a cake? I use gold mill low gluten flour/cake flour.
The most important thing is low-gluten flour, which must be weighed and sieved before use!
Question 7: What flour should be used to make cakes? Generally, low-gluten flour is used to make cakes, but it is difficult to buy. Corn starch can be mixed with ordinary flour (not jiaozi flour) in the ratio of 1: 4.
General knowledge of baking (zt)
1, high-gluten flour: protein content is above 1 1.5%, which is generally suitable for making bread.
2. Low-gluten flour: protein content is below 8.5%, which is generally suitable for making cookies and cakes.
3. Sugar: used to increase the sweetness, moisture retention and fragrance of food.
4. Butter: the ingredient is cream, which is fragrant and the product is soft.
5. Eggs: the main material of West Point can improve the moisture, fragrance, bubbles and elastic taste of products.
6. Yeast: Yeast is a living fungus, which can be divided into fresh yeast and dry yeast. In a humid and warm environment, it will slowly multiply and release carbon dioxide, making the dough swell. Generally, it is used to make steamed bread, steamed stuffed bun and bread, and it can also be used to make soda cookies, while the cake hardly uses yeast.
7. Baking powder: B.P. for short, which is used to make the product produce bubbles, make the product have a bulky taste and a neutral pH value.
8. Baking soda: B.S. for short, which is used to make the product foam, make the product have fluffy taste and alkaline pH value.
9. Tatar powder: It is used to neutralize the alkalinity of protein and help stabilize the foam in protein, and is often used in hurricane cakes.
10. Clear film/powder: also known as animal glue, transparent film or powder, it must be soaked in 5 times of cold water and dissolved in warm water at 40℃. Generally used in jellies and mousse cakes. A tablet of gelatin is about 2.5g, which can be used as an equivalent substitute for gelatin powder. Vegetarians should not eat.
1 1, Geely T: vegetable gum, available for vegetarians. It can replace gelatin equally. It can also be used for pipeline gel.
12, cream: divided into plants and animals, generally used to decorate cakes and make mousse.
13. Milk: The dairy products of West Point can make the products fragrant and provide moisture, which belongs to wet materials. Because of lactose, baked products can be colored faster, increase the color of products and provide nutrition. It is a common raw material in baking.
14. Modifier: At present, there are two kinds of modifiers on the market, one is powder and the other is paste. Powder improver consists of flour, soybean powder, emulsifier, sugar and part of vitamin C, and paste improver consists of salt minerals, vitamin C or protease and emulsifier.
15, vanilla extract/bean: vanilla extract bean is a common natural flavor in baking, and there are also vanilla extract and vanilla powder on the market, which can increase the flavor of the product.
Question 8: What flour should be used to make cakes? Low-gluten flour ~ Low-gluten flour is used to make cakes and biscuits, which can ensure the crisp taste. Bread is made of high-gluten flour, which is one of the keys to fine texture and fluffy volume of bread. I'll tell you another way, grab a handful of flour, knead it into pieces with your hands, and let go. If the flour is released immediately, it proves that the gluten is high, and if it is still a piece, it means that the gluten is very low ~
Question 9: What is the flour for making cakes? If you are making cakes such as Qifeng, sponge and angel cake, it is best to use low-gluten flour.
But if the cake is made of heavy oil (butter cake) or heavy oil (cupcakes), you can use ordinary low-gluten flour or refined flour.
Question 10: What flour should be used to make cakes and bread? The answer to your question is as follows:
1. Use of flour. You need to use low-gluten flour (also called cake flour) to make cakes; You need to use high-gluten flour (also called bread flour) to make bread.
2. About the soft cake. Needless to say, it is necessary to use cake powder. Proper addition of baking powder is helpful to soften the cake, but the decisive factor is to increase the amount of eggs and send the egg liquid in moderation. In addition, the use of cake oil in the production process also helps the cake to be soft. There is also the method of ding, which also determines whether the cake is soft or not. Qifeng cake with eggs is the softest, followed by whole eggs, and muffin cake is not soft.
Welcome to my Baidu space, let's learn and improve baking skills together.