More and more friends are interested in baking. Cheap ovens can be bought in 200 yuan, which has inspired many friends to bake their own food.
Baking is a very simple cooking method, but there are still many points worthy of attention in the use of the oven. This paper summarizes some points that should be paid attention to in the use of electric ovens, and friends who are interested in ovens in the near future may wish to pay attention to them. Before using the odor oven, wipe the inside and outside of the oven with a clean rag, half-open the oven door, adjust the temperature to the highest temperature of the oven and bake for 15 minutes, then it can be used normally.
Preheat the oven Before baking any food, the oven should be preheated so that the baked food will be more delicious. Usually the oven is preheated for 5- 10 minutes, and the minimum preheating temperature is 160℃.
Add some water to the baking tray. In order to prevent the baked food from being too dry and hard, and to better preserve the nutrients in the food, you can add some water to the baking tray. In order to prevent food from being burnt and cooked inside, it is easy to cover food with a layer of aluminum foil.
When baking cakes, the ratio of oil to eggs should be 1: 10 (for example, 100g of eggs10g of oil). When the ratio of oil to eggs exceeds 1:3, the baked cake is easy to deform. Temperature control during cake baking When baking a cake, the bigger the cake, the lower the baking temperature and the longer the baking time. The smaller the cake, the higher the baking temperature and the shorter the baking time.
2. Several baking tips that you must know when you start baking.
I don't know what common sense you are talking about.
First, the equipment,
An oven and a refrigerator are necessary, one for baking and the other for freezing.
Agitator and mixing basin, used to stir cream.
Thermometer, hand-held and put into the oven to measure the temperature.
Weigh raw materials with electronic scales, and prepare more elaborate ones, such as measuring spoons and cups.
Rubber scraper for cutting and stirring.
Mouth and bag are used for decoration, or almond cakes, biscuits and the like need to be made of these.
Baking material
The terms low-gluten flour, high-gluten flour, vegetable oil ... should be clear.
Baking technology
Both kneading dough and whipping cream require long-term practice.
3. Basic knowledge of baking
1. Sieving of materials: Put a thick piece of paper under the fine mesh sieve or directly sieve it on the chopping board, and put the flour into the sieve and sieve it twice continuously, which will make the flour fluffy and the quality of the cake will be better.
Adding other dry powder materials, and sieving again, so that all materials are fully mixed together. If additives such as baking powder are added, it needs to be sieved with flour.
Egg yolk and egg white are tapped at the edge of the bowl respectively. After the eggshell is knocked in half, the yolk quickly falls back and forth between the two eggshells, so that the egg white flows into the bowl. You can use an egg yolk protein separator and knock it down! Grind the lemon peel with the thinnest side of the planer, and grind the scrubbed or waxed lemon peel, but don't grind it to the bitter white soft inner layer under the peel.
If you scrape the lemon peel with a peeler, it will be longer. Melting of solid cream Some cakes need solid cream. We need to melt the cream in advance, just put it in a bowl and then put it in water or put it in the oven to melt it into a thin paste.
Melt the chocolate. Peel the whole chocolate into small pieces, put it in a heat-resistant bowl, and then heat the bowl in a saucepan for about five minutes, stirring it from time to time until the chocolate melts. Also note that the water temperature is best to melt between 40 and 50℃! Bleaching Pistachios Put peeled pistachios in hot water and cook for 2-3 minutes.
After draining, remove the epidermis and use it when it is completely dry. Self-made bread crumbs Spread the aged bread without skin on the grid and bake it at 140℃ for 45~60 minutes until it is crisp and golden brown.
Tear into pieces after cooling; Then use a food processor to grind it into powder, or put it in a plastic bag and crush it with a flour stick. Finally, sift the coarse bread flour with a fine sieve.
Send the whipped cream, pour the whipped cream into a bowl, and stir with an egg beater or an electric mixer until a soft mountain peak is formed and the peak has bent. If it is used to squeeze flowers, it must be stirred until it is a little hard; But be careful not to overdo it, especially in a warm environment, otherwise the cream will condense or even spread.
Dissolved fish gelatin powder, also called fish film, must be soaked in cold water to soften or "absorb water" before use. Dissolved gelatin can only be mixed with other mixtures after cooling; Otherwise, it will become one by one.
The dissolution ratio is 1 teaspoon gelatin and 1 teaspoon water. Step: 1. Pour water into a heat-resistant bowl, sprinkle with gelatin and let it "absorb water" for 5 minutes.
2. Put the bowl into the pot, add water and heat until the gelatin is clear and transparent. Use after cooling.
Practical secret ◆ Prepare water first, then add gelatin, otherwise it will agglomerate and cannot be effectively dissolved. ◆ Heating should be moderate, otherwise the freezing effect will be lost.
Second, the basic process of making emulsified batter. The cake made from this batter is a bit thick and moist. By "emulsifying" cream, sugar and eggs, air can be injected into the mixture, which is the key to the success of the cake. Step: 1. Stir the cream in a bowl for 1~2 minutes until the cream is soft and creamy.
Add sugar and stir vigorously for 3~5 minutes until the color becomes lighter, the texture is fluffy and the volume doubles. 2. Add the eggs and stir together, one at a time. Stir well before adding each egg.
The mixture will be loose at first, then it will thicken. You can add the next egg at this time. 3. Scoop some sifted flour into a sieve higher than the bowl, and then sift the flour into the emulsified mixture.
4. Gently stir the flour with a metal spoon by cutting and overlapping, and don't stir or send it away, otherwise the original bubbles will disappear. 5. The finished batter should be smooth, thick and creamy, and it is not easy to slip off when attached to the spoon.
Practical skills ◆ The size of the The Mixing Bowl should make the stirring action effortless. ◆ There are fewer bubbles in the caked mixture. The remedy is to add a little flour and one or two eggs to continue stirring.
The production of mixed batter has a light, delicate and soft texture. Bake immediately at this time, otherwise the stirred batter will collapse.
Step: 1. Beat the egg yolk and sugar in a large bowl until the surface is smooth as ribbon; The color of the mixture will become lighter, thicker and double. If a strip is pulled from the surface and hung down, it can last for 4~5 seconds.
2. Beat the egg white into soft foam, then dig two tablespoons in the egg yolk paste and stir to soften the tissue. Gently stir the sieved flour with a metal spoon.
3. Slowly drip the melted cream from the edge of the batter and stir evenly; Be careful not to drop the milky sediment. 4. Add the remaining foaming protein and gently stir well, but be careful not to stir too much.
Making bread dough by dough pressing method This kind of dough does not need a high-speed mixer, but only a slow mixer and a dough pressing machine. The stirred dough should have smooth skin and good toughness, and it needs to be shaped immediately, otherwise it will easily lead to dough aging and fermentation. Step: 1. First, put the dry ingredients into a mixing tank, add the wet ingredients except oil removal, and stir until the dough is rough.
2. Add oil and continue to stir into a smooth dough. 3. Then put it into a dough press and press it to the epidermis.
Practical tips ◆ Don't press it for too long, or the gluten will break easily. ◆ Don't add too much water, otherwise it will be difficult to press the surface.
◆ It needs to be reshaped immediately after pressing, and should not be placed in high temperature environment for too long. Making bread dough by medium seed method This kind of dough needs a high-speed mixer, and its water content is higher than the pressing surface, so the bread made is also very soft.
Step: 1. Slowly mix some flour and water, then stir quickly until the gluten begins to swell, and then ferment. (The temperature is controlled at 24-26℃, the relative humidity is 75%, and the fermentation is 60-120min at 26-28℃. If the temperature is low, it should be fermented in the wake-up room.
2. Mix the raw materials except the oil on the main surface with medium and rapid stirring until the gluten begins to swell, then add the seed powder to swell, and then add the oil. 3. Stir at medium speed until the gluten is fully expanded, and finally stir at slow speed 1 min.
4. Continue to ferment for about 20 minutes, and you can finalize the design. The direct method of making bread dough also needs to use a high-speed mixer, and its water content is higher than that of the dough, so the bread made is also soft.
Steps.
4. What do you have to know about cake baking 12 common sense?
Nowadays, baked goods are becoming more and more popular. Although quite a few people can make baked things in the oven, there is not much to be praised, not that they have not worked hard, but that some common sense knowledge is not enough, which leads to unsatisfactory baked things.
1, most domestic ovens are mechanically regulated. Therefore, the temperature of each oven can not be completely accurate, and it needs to be adjusted and adapted according to personal circumstances when using it. Even the ovens of the same brand and model have different temperatures.
2. Adding 20% corn starch or wheat starch to ordinary flour can reduce the gluten of flour and replace low-gluten flour.
3. When using tin foil, it is necessary to make the frosted surface of tin foil contact with food.
4. When "vegetable oil" is mentioned in the baking formula, please try to choose light and tasteless vegetable oil instead of heavy-colored and heavy-tasting oil, such as peanut oil, tea oil and olive oil.
Besides oven, the most important tools for baking are kitchen scale and measuring spoon. If you really don't want to buy a measuring spoon, please buy at least one electronic scale with the minimum range accurate to 0.1g.
6. Whole milk powder mixed with water in the ratio of 1:9 can replace whole milk. All occasions where milk is needed in the baking formula can be replaced by this method. Therefore, milk powder is more widely used in baking than milk.
Please don't put bread in the refrigerator, it will accelerate its aging.
Generally speaking, "butter" and "cream" are the same thing.
9. For most biscuits, 90% xylitol can be used to replace the sugar in the formula to make sugar-free biscuits, which is suitable for diabetics or people who want to reduce calorie intake. However, it should be noted that the daily intake of xylitol per person should not exceed 50 grams.
10, sugar can help hair protein and whole eggs, making the foam more stable. Therefore, when delivering eggs, the sugar added in eggs cannot be replaced by xylitol.
1 1. According to personal taste demand, most of the sugar in the formula can be adjusted within 30%, which will not have much influence on the finished product. But please don't add or subtract the oil in the formula at will.
12, baking tray and tin foil have heat insulation effect. When the baked food is colored, cover the surface with a piece of tin foil or put an empty baking tray on it to prevent the food surface from being colored too deeply.
5. Common sense of oven: the difference between commercial electric oven and household electric oven.
The main difference between domestic electric oven and commercial electric oven lies in volume and continuous working time. Household electric ovens don't need much to bake food at one time, so they don't need a large volume and the continuous working time is short.
In addition, the heating of the household oven is uneven, and the position of the plate needs to be changed when baking. You should always pay attention to it and see if it will burn. Whether the temperature control is accurate or not, because some domestic ovens are not allowed to control the temperature, the difference between the displayed temperature and the actual temperature is 30-50 degrees, which will affect your judgment on baking time.
Operation record, the operation of some household ovens can be recorded by the system, and you can enter the next program by pressing the button directly next time. The weight of the plate used can be felt directly by lifting it.
Commercial ovens are different. Because of the large amount of food that needs barbecue at a time, the demand for barbecue is sometimes endless. Therefore, it requires a large volume and needs to work continuously.
From the design and material selection of ovens, domestic ovens generally choose relatively cheap ones; Commercial ovens should consider functionality and durability, and the relative price will be much higher.
In use, domestic ovens are not suitable for continuous baking, so they cannot be commercialized. Commercial ovens are bulky and expensive. If it is used at home, it is like "killing a chicken with a knife". If you are well off at home, you can also consider buying a small commercial oven.
6. Knowledge about baking cakes in the oven
1. The inner cavity of the domestic oven is single-layered. When in use, the shell is hot. Can you keep yourself warm?
Can and can save power consumption. Asbestos and glass fiber materials are prohibited because of toxic side effects or pricking hands. You can choose the current mainstream environmental protection materials: aluminum silicate ceramic insulation (ceramic paper) paper, which is available in the building materials market. Remember to buy aluminum foil tape for construction at the same time. The construction focuses on the top, bottom, left and right sides, excluding the front door and backboard. This is because in order to balance the heat, if the back plate of the oven is also wrapped, the innermost food in the baking tray will be baked. This is also one reason why the back plates of domestic ovens are all single-layered: they should be symmetrical and correspond to the front door temperature. A packaged oven is almost like a space satellite.
2. The oven temperature will change. Because the heat dissipation part of the inner cavity is controlled (more energy-saving), the temperature will be significantly lower than the actual (about 30 degrees). This is because the temperature of the original temperature control point is higher than that before heat preservation, so remember to adjust the temperature control point. The screw in the middle of the knob can be adjusted mechanically (it can be seen when the knob is removed). If we judge the temperature electronically, we can only change the position of the temperature probe (shrink it a little or add an iron cover), and it is best to change the software:-). If you are lazy, do an arithmetic problem: add 30 degrees to the original baking temperature. Of course, if you want to adjust it, you have to cooperate with the oven thermometer.
Finally, talk about the actual temperature of the oven. After checking the oven thermometer, many oven users scold their oven temperature is incorrect, which may have hurt the manufacturer unintentionally. In fact, the actual temperature and the set temperature of the oven when it is fully loaded and unloaded are really different, mainly because the manufacturer considered the compensation factor when setting the temperature knob: because the temperature probe was not placed in the middle of the oven, right? Therefore, whether it is digital display or calibration, the temperature is just a reference mark. According to many grilled prawns, it is also necessary to master the temper of your oven.
4. Regarding the baking temperature, I found that the oil temperature of butter is about 180, which is also a common default temperature in many ovens or baking recipes. A common sense is that if food contains water, its temperature will never exceed 100 degrees (for example, boiling water is also 100 degrees). Only after the water evaporates will the temperature break through the 100 mark and go straight to the temperature range you set. At this time, we must pay attention. Because there is no energy absorption of water evaporation, the temperature of food rises rapidly and will be burnt. The rice cooker uses this temperature jump to judge whether to enter the rice-covering stage.
7. When buying an oven, you need to pay attention to what kind of oven to choose.
First of all, the purpose should be clear.
First of all, be clear about what the oven is for. If it is only used to roast chicken wings, peanuts, melon seeds and other small things, of course, there is no need for a too large oven, which is small and cheap enough to cope with. If you want to roast the whole chicken, you should choose an oven with a rotating shaft in the middle of the oven, which is convenient and even to heat. If you want to bake a bigger birthday cake, you certainly need a bigger oven.
Second, different types should be clearly seen.
There are many kinds of ovens on the market now, including mechanical, electronic, time-controlled, time-controlled and three-control automatic electric ovens. The so-called three-control oven can adjust the temperature, time and power. This kind of electric oven is very convenient to use, but the price will be higher. Everyone must choose to buy an oven that suits them according to their own economic ability.
Third, the size and power should be clear.
The specifications of electric ovens are divided by power, generally between 500 and 2000 watts. In order to meet the basic baking requirements, at least 900 watts should be selected. High-power electric oven has the advantages of fast heating, less heat loss and less power consumption, especially for three-control electric oven, it is best to buy high-power oven. But when buying an oven, you should also consider the endurance of the wires in your home. Don't blindly pursue high power, but you can't work normally when you get home.
Fourth, pay attention to some details.
During the power-on test, plug in the selected oven, first check whether the power indicator light is on, and then test whether the oven heats up quickly enough. The oven needs preheating before baking food, so the faster the preheating time, the more energy-saving it is. A good oven only takes 1-2 seconds, and a bad oven takes 7-8 seconds. Finally, it is necessary to test whether the upper and lower heating rods work normally.
Electric ovens with good visual inspection quality should have uniform paint on the outer surface, bright color, no shedding, dents, serious scratches, etc. The door switch is flexible, airtight and seamless; Good transparency of window glass; All kinds of switches and knobs are finely processed, and the dial is clearly identifiable and can rotate freely.
Whether the accessories are complete Because of the different models of electric ovens, some accessories are not easy to buy, so be sure to carefully check whether the accessories in the box are complete when buying, such as baking tray, baking net and fork handle.
Whether the design is reasonable or not, the design of modern products requires humanization. Both the appearance design and the design of operation buttons and working procedures should be fully convenient for consumers to use. The bottom of some ovens can be pulled out, or the inner wall is made of special materials for easy cleaning. Pay attention to these details when choosing an oven.