Also known as corn flour, corn starch, corn flour and raw flour, some places call it bean flour (this is really rare), which is starch extracted from corn kernels. Starch, including corn starch (starch can also be extracted from many other grains) is used as a thickener in cooking to help the texture of the material be soft and smooth and thicken the soup. In the process of making cakes, it is sometimes necessary to mix a certain amount of corn starch into flour when making pastry batter. The gelatinization of corn starch is also used to make pies, such as Klimt sauce. In addition, it is mentioned in the post of "Flour Know All" that mixing corn starch and 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.

2. Taibai potato starch

Instant potato starch, heated with water, will condense into a transparent and viscous shape. In China cooking (especially Taiwanese cuisine), white powder is often mixed with cold water and added to cooked dishes to make hooks, so that the soup looks thick and the food looks shiny. Generally speaking, raw flour (corn flour) is used in Hong Kong vegetable juice. However, the soup thickened with white powder will become thinner after cooling, while the soup thickened with corn starch will not become thinner after cooling.

Too white powder can't be directly heated, mixed with water or put into hot food, it will immediately condense into blocks and can't be boiled. After the food boiled with white powder is cooled, the juice will become thinner, which is called "backwater". Therefore, corn starch is generally used instead of white powder to make the material sticky.

PS: Note that unlike potato flour (also called "potato flour"), potato flour can be reduced to mashed potatoes after being boiled in hot water. In addition, it is often used in western-style bread or cakes to increase the moist feeling of the products.

3. Sweet potato starch

Excuse me, sweet potato is called "sweet potato" in Wuhan dialect. In winter, the most pleasant thing is to eat "Kangping" on the street. Haha, different places have different names. I know sweet potato, sweet potato, sweet potato, sweet potato and so on. It is related to potatoes and cassava.

Also known as sweet potato powder, it is a powder made of sweet potato starch. Sweet potato powder is generally granular, with coarse particles and fine particles. Usually, coarse sweet potato powder is better bought at home. Sweet potato powder, like white powder, will be sticky when dissolved in water, but the viscosity of sweet potato powder is higher than that of white powder. Therefore, sweet potato powder is used less when Chinese food is thickened, because the viscosity is sticky.

Sweet potato powder is widely used to make Chinese dim sum. Sweet potato powder can also be used for cooking. After the marinated ribs are dipped in coarse sweet potato powder and fried, the sweet potato powder can present a crisp taste, and the granular skin can also bring visual effects.

4. Ge Fen

Ge Fen is made from the underground stem of a perennial plant "arrowroot", because the whole node of "arrowroot" is almost pure starch. If these nodes are chopped, washed, dried and ground, this is Ge Fen (also known as arrow root, with the same name as the plant). Ge Fen can be used to thicken soup, similar to corn starch powder and white powder. But corn starch and white powder need to be at a higher temperature to thicken the soup, while Ge Fen can work at a lower temperature. Therefore, like American pudding with eggs, it is very suitable to use Ge Fen as thickener because eggs are easy to agglomerate at higher temperature. Some recipes are also called arrowroot powder.

5. Cassava flour

Also known as water chestnut powder and Thai raw powder (because Thailand is the third largest cassava producer in the world, second only to Nigeria and Brazil, it is generally used as starch in Thailand). It will be transparent after being cooked and heated with water, and the taste of QQ is elastic.

PS: Cassava is also called sweet potato and wood sweet potato. Cassava refers to cassava or cassava flour, and cassava flour refers to cassava starch, which is slightly different.

6. sago palm starch

This is not common here, but if you say sago, I believe everyone will be familiar with it. Sago is a specialty of Indonesia, which is made of cassava flour, wheat starch and corn flour. Sago has the function of restoring natural moisture of skin.

Let's go a little deeper. On many islands in the Philippines, Indonesia, Malaysia and Papua New Guinea, there is a tree called Xigu Coconut. The trunk of Xigu coconut is thick and straight and contains a lot of starch. Generally, the life span of Xigu coconut trees is 20 years, and they die after flowering. Before it blooms, people cut down the trunk, remove the branches and leaves, cut it into sections, each section is about 1 m, and then split it in two. The starch in the stem is scraped out with a knife and soaked in the bucket, and the starch slowly sinks to the bottom of the bucket (this is what I want to talk about). If the water on it is poured out, it can be processed into rice grains, which the local residents call West Gu Mi.

This is the sago in coconut milk sago that we usually eat.

7. crystal powder clear roll cake powder

The main ingredients are starch such as corn flour and water chestnut powder (or rice flour; Starch)

8. Starch flour

Raw flour does not refer to any kind of starch. Raw flour is a term that often appears in mainland recipes and Hong Kong-style recipes, and it is mostly used for hooks. The raw flour used in Chinese mainland and Hongkong is corn flour, while the flour commonly used in Taiwan Province Province is Taibai. In China cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, besides making the food taste smooth.

Second, rice noodles

1, sticky rice flour and popcorn

Also called rice noodles again (as it is called in Taiwan Province Province), it is the main material for making many China snacks such as meatballs, radish cakes and bowls.

This is sold in Metro, and it is on the same shelf as corn starch and cassava flour.

2. Sweet rice flour with glutinous rice flowers or glutinous rice flour.

Some places are also called Yuanxiao powder, because it is often used to make glutinous rice balls (Yuanxiao). The viscosity of glutinous rice flour is higher than that of glutinous rice flour. Unless otherwise specified, generally commercially available glutinous rice flour is raw glutinous rice flour.

3, chicken powder boiled sweet rice noodles

Phoenix flake powder (also called cooked glutinous rice flour) is made by heating long glutinous rice until it is cooked and then grinding it into powder. It is beige powder. Strong water absorption and high viscosity. If you haven't seen anything on the market, cook it yourself, stir-fry glutinous rice flour with low heat (don't add oil or water, stir-fry until it changes color and smells slightly), or "bite" it in the microwave for two minutes.

At present, I only use Phoenix flake powder, that is, cooked glutinous rice flour, to make iced moon cakes. For details, please refer to the post of iced moon cakes.

4, cake powder cooked rice noodles

It is prepared by frying rice flour and grinding it into powder. It is beige powder.

Generally, baking materials companies often confuse these two materials, but it is ok to use cake powder as the filling of old women's cakes, which will be softer and less Q.

Third, wheat flour.

In fact, in the last post of "Flour Know All", it was all about wheat flour, but one or two were still missing. This time, I added, um, corn flour and other powders that are difficult to classify.

1, powdered wheat starch

Also known as noodles, starch and wheat starch. It is a gluten-free flour, and its ingredients are wheat. Can be used to make various snacks, such as shrimp dumplings, vermicelli, rice rolls, etc.

At present, I have only made crystal cream buns with milk powder, which are hot and delicious, but the cold taste is slightly worse.

This Metro also has about 200g, 1.2 yuan.

2. Wheat Protein Wheat Gluten

Wheat protein, also known as "active gluten flour", can be used to increase gluten in flour.

Wheat protein can also be used as a gluten improver for bread, and its main function is to increase the volume of bread and improve baking characteristics. Generally speaking, the higher the content of protein in flour, the larger the volume of bread. The effect of adding wheat protein is like this. At the same time, due to the increase of gluten in flour, gluten can contain more water. The gluten structure buffers the combination of starch molecules in bread, reduces the degradation of starch and slows down the hardening time of bread.

When in use, 5%-6% of flour can be added.

3. Wheat germ

Wheat germ, also known as malt powder and germ, is brown crumb powder. Malt is one of the organs of wheat germination and growth, accounting for about 2.5% of the whole wheat grain. Rich in vitamin E, B 1 and protein, it has very high nutritional value.

Wheat germ can be directly added to milk and stirred evenly. I had germ milk tea in a tea shop, and it was really delicious. Can also be coated on bread or muffins like oatmeal to increase nutrition and fragrance; It can also be used as the exterior decoration of West Point. Baking wheat germ powder in a flat baking pan in the oven can increase the aroma, but be careful not to burn it. But remember, when making bread, the amount of germ powder should not be too much, otherwise it will affect the fermentation.

4, hand powder Ke Anding flour

Strictly speaking, this classification is also unscientific, because hand powder does not refer to any kind of powder. Hand powder is anti-sticking powder sprinkled on hands, dough or containers or tables when making cakes or pies. Generally, high-gluten flour is used as hand flour. In principle, the gluten of handmade flour is not lower than that of flour used for making snacks or similar flour.

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Fourth, other powders

1, corn flour

Yellow corn flour is directly ground from corn. The kind with fine powder is called corn flour, and its color is light yellow. Powdered yellow corn flour has a high proportion in the use of biscuits, which is light yellow and extremely fine powder.

Another kind of coarse-grained corn flour, like fine sand, is called corn flour. Fine-grained corn flour is mostly used for bread or cakes with miscellaneous grains, and is often sprinkled on baking pans as an anti-sticking agent for dough, such as using corn flour to prevent sticking when baking pizza.

2. Lotus root powder

It is what we often call lotus root starch. Honghu Lake in Hubei and West Lake in Hangzhou are important producing areas.

Generally, we just drink hot water with sugar (sweet-scented osmanthus honey will be more fragrant), but now we find that we can make jelly and add sago. The specific method is to cook sago first (if you don't want to add sago, boil water directly), add appropriate amount of lotus root starch and mix well after cooking, then mix Geely T with sugar, pour it into the pudding mold while it is hot, let it cool, and then put it in the refrigerator for refrigeration.

3. custard powder, egg powder

Also known as custard powder, it is different from cheese powder, which is made by grinding cheese. It is a pre-mixed powder, which is pre-processed by the manufacturer. Add a small amount of liquid and stir to reduce it to thick custard sauce. The commonly used liquid is water or milk.

I use custard powder, which is usually used for filling milk. It's really fragrant, and yellow is very attractive. This is sold in the baking market. Wuhan friends can visit Quan Min Road in Wang Jiaxiang. Many small shops sell them, generally ranging from 10 to 20 yuan,1000g.

Custard powder is a kind of mixed seasoning, which is light yellow powder with rich milk flavor and fruit flavor. It consists of loosening agent, stabilizer, edible essence, edible pigment, milk powder, starch and filler. Custard powder was originally used in western food to make cakes and puddings, but before it was used in Chinese cooking, it was introduced by Hong Kong chefs.

Custard powder has four advantages: first, it enhances the flavor, which can make the product produce rich milk flavor and fruit flavor; Secondly, adding custard powder to the paste can produce bright yellow; Third, it can increase the crispness and determine the shape of the product. Custard powder is added to the puffy paste, so that the fried product is crisp but not soft and flat, and the shape is beautiful; Fourth, improve viscosity and smoothness. Adding custard powder to some dishes can produce a sticky and smooth feeling, which has a good thickening effect and a good transparency of thickened juice.

Although custard powder has the above advantages, in practice, we should be clear about what vegetables we need and how much. If used improperly, the advantages of custard powder will become disadvantages under certain conditions. For example, when making crispy fried dishes that need to keep the original flavor of the raw materials, if a large amount of custard powder is added to the crispy paste, the color and crispness of the dishes can be increased, but the milk flavor and fruit flavor will mask the original flavor of the raw materials and make the dishes lose their characteristics. In fact, if you use another leavening agent and add a coloring agent, you can avoid it. In addition, if custard powder is added to the sizing of fish, shrimp and crab meat, the original flavor of fish, shrimp and crab meat will definitely be lost, and even the taste will become nondescript.

The dosage of custard powder for different dishes can be referred to as follows:

-1, custard powder is used to code the taste of raw materials for dishes, mainly lime juice, fruit juice and Hong Kong-style sweet and sour juice dishes, and its dosage should be about 5 grams of custard powder per 500 grams of raw materials. When cooking garlic-flavored ribs, the dosage of custard powder can be appropriately increased, and it is appropriate to put about 15g.

-2. When using custard powder thicken dishes, the dosage ratio is 2-5g of custard powder per 500g of raw materials, which should be used together with water starch.

-3. When custard powder is used to make crisp paste, 15% custard powder can be added to the paste.

4. Tata powder wine gypsum

Tatar powder is an acidic white powder. The main purpose of making cakes is to help protein disperse and neutralize the alkalinity of protein, because protein is very alkaline. Moreover, the longer the eggs are stored, the stronger the alkalinity of protein will be, and the food made of a large amount of protein will have an alkaline taste and turn yellow. Adding Tata powder can not only neutralize the alkaline taste, but also make the color whiter. If there is no tata powder, you can also use some acidic raw materials such as lemon juice or orange juice or white vinegar instead, but the dosage should be considered because the acidity of these juices varies. Generally speaking, one teaspoon of Tata powder can be replaced by one tablespoon of lemon juice or white vinegar, but the amount of protein should be reduced by about10g. When using white vinegar, don't worry about the taste of vinegar. The alkaline neutralization in protein and the feeling after baking are not very good.

Tata powder is generally not packed in small packages, so it is not convenient to buy. If you really want to buy it, you can make an appointment at the baking market or buy it online, where sellers will sell it in small packages. So I usually add white vinegar in moderation, which is convenient and economical.

Some people will ask, if there is no tata powder, lemon juice, orange juice and white vinegar, can't you beat egg whites? The answer is: If protein is fresh enough, it is easy to send away and weak in alkalinity. At this time, it doesn't matter if there is no tata powder. As long as protein and sugar are used, you can make a beautiful protein.

5. Almond powder

"Almond powder" is not the product of grinding (such as wheat grinding into flour), but the fine powder made of almond grinding into flour.

V. Expansive agent

1, baking powder

Baking powder, also known as "instant powder" or "instant powder", is a kind of west point leavening agent and is often used to make cakes and pastries. It is a white powder, containing baking soda powder and other acidic substances, and corn flour as filler.

Although baking powder contains baking soda powder, acid powder (such as Tata powder) is added after precise detection to balance its pH value. So basically, although baking powder is alkaline, baking powder on the market is neutral. Therefore, baking powder and baking powder cannot be replaced at will.

As a filler in baking powder, corn flour is mainly used to separate acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be preserved as much as possible to avoid premature failure due to moisture.

2, baking soda powder baking soda

Soda powder, also known as baking soda, baking powder or baking soda, is also a kind of west point leavening agent. It is a white alkaline powder, which is easily soluble in water. When it is combined with water, it begins to release carbon dioxide, which is faster in acidic liquid (if it is fruit juice), and the effect of releasing gas is faster with the increase of ambient temperature.

Sodium bicarbonate will remain after the action of baking soda powder, and excessive use will make the finished product have an alkaline taste. When baking soda powder is directly mixed with oil, it will be saponified. Strong soap flavor will affect the aroma and quality of west point, so pay attention when using it.

Soda powder is also often used as a neutralizer, such as chocolate cake. Chocolate is acidic, and a large amount of it will make West Point sour. Therefore, a small amount of baking soda can be used as swelling agent and can also neutralize its acidity. At the same time, baking soda can also deepen the color of chocolate and make it look deeper and brighter.

Adding too much baking soda to West Point will not only destroy the flavor or lead to excessive alkalinity, but also make people feel flustered, numb lips and temporarily lose their sense of taste after eating.

Friendly reminder:

1) Although baking soda powder and baking powder are both commonly used chemical leavening agents in West Point, it is best not to replace each other at will because of their different swelling power and pH value.

2) Although this leavening agent has the characteristics of puffing western pastry, excessive use will make the finished product rough in texture and affect the flavor and even appearance, so pay attention to the dosage when using it.

Step 3 hair powder

Strictly speaking, this classification is also unscientific, because baking powder does not specifically refer to a certain type of leavening agent, but is a general term for leavening agents in general recipes, especially baking powder and yeast powder.

Baking powder used in cake or biscuit making refers to cake baking powder, which is mainly mixed with low powder and medium powder, and its main function is to promote fluffy taste, mainly for cakes that are not stiff (not suitable for excessive stirring).

The leavening of pasta mainly refers to yeast, such as making bread or steamed bread, which is mixed with medium flour and high flour. Its main function is to expand gluten, increase dough volume, and make the finished product taste better and chewy. It is mostly used for finished products that need to stir the dough until it comes out of the gluten.

Therefore, the "hair powder" mentioned in the recipe needs to be judged by understanding the taste of the finished product and the category of the finished product itself.

You can decide whether to use baking powder or yeast.

4. Ammonia, Armenia

The chemical expansion agent used in cream hollow cakes (puffs) is ammonia water.

Because it smells like a toilet, there is also a commonly known as ammonia powder, also known as ammonia powder.

Six, colloid

There are many kinds of gelatinous things. I only say three are the most common and easy to buy at home. Other gum, xanthan gum, Arabic gum (generally used as brightening agent for mirror decoration of cakes).

1, gelatin

Gelatin, also known as gelatin or fish glue, is transliterated from the English name gelatin. It is a colloid extracted from animal bones (mostly bovine bones or fish bones), and its main component is protein.

Flaky gelatine tablets, also called gelatine tablets, are translucent, yellowish brown and fishy. They need to be soaked in water to remove the fishy smell. After decoloring and deodorizing, the refined gelatin tablets are more transparent in color and more expensive. Gelatine tablets must be stored in a dry place, otherwise they will stick together when they are wet.

Gelatine powder, also known as gelatine powder, which is the "jelly powder" in Hong Kong-style recipes, has exactly the same effect as gelatine tablets.

When using gelatin powder, it should be poured into ice water to make the powder absorb enough water to expand, otherwise it will be easy to agglomerate without stirring. After the powder absorbs enough water, it should be stirred until it melts.

2. Geely t jelly t

Geely T, also called jelly powder, is a kind of mixed processed gum, belonging to plants. Its taste is between gelatin and cabbage, and it can be solidified at room temperature. Before use, it should be mixed with sugar and then boiled with water.

3. watercress agar

Also called agar, it is extracted from seaweed, and it is also called plant gelatin. It is a yellow-white transparent sheet or powder, which can absorb 20 times of water and needs heating to melt. When the temperature drops below 40℃, it will start to condense into colloid.

Gelatine needs a lower temperature than douban to completely solidify, and the snacks made by douban will not feel "trembling" to the touch and will not melt quickly in the mouth. The dim sum made of watercress tastes hard and crisp.

What snacks can we consider replacing gelatin with foreign dishes?

There are other substances with "low-temperature solidification characteristics" in some snacks, such as chocolate and cream, which help snacks to solidify. At this time, watercress can replace the use of gelatin in recipes.

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In China, West Point is an exotic product, which is an important part of the western national food culture, with complex technology and strong technology. In the production process, in order to make each operator accurately grasp the meaning of common ownership and improve production skills, we now enter some terms as explanations:

Nouns used as names of finished products:

Mu Si-is the transliteration of English Mu Si, and also translated into Mu Si, Mu Si, Mu Si, etc. It is a soft dessert made of eggs and cream mixed with other condiments or whipped cream mixed with stuffing and glue.

PUFF-is a transliteration of English puff, which is also translated as Buhu, also known as hollow cake and empty drum. It is a kind of snack made by boiling water or milk with butter, scalding flour, stirring eggs, squeezing paste, baking and filling.

Cookie is a transliteration of English COOKITS. It is a crisp biscuit made of butter, flour and sugar through stirring, extrusion and baking.

Pudding is a transliteration of English pudding. It is a soft snack made of butter, eggs, sugar and milk. As the main raw material and various auxiliary materials, it is steamed or baked.

Pai- is a transliteration of English PIE, which is also translated into Pai, pi and so on. It is a kind of cake, which contains fruit or stuffing, and is often made into blank mold with prototype mold. According to taste, there are two kinds of sweet and salty, and according to appearance, there are single-layer skin pie and double-layer skin pie.

Start-is a transliteration of English start, which is also translated as tower. It is a snack filled with fruit or stuffing, which is made of crisp dough through the processes of blank making, baking and decoration, and with the help of molds. Its shape can change with the change of mold.

Don't come to the sand-this is the transliteration of English SOUFFLE, which has also been translated into Su Fuli and Shu Zhili. There are two kinds of cold food and hot food. Protein is hot, and egg yolk and cream are cold. It is a snack with large ventilation and soft taste.

Bafei- is a transliteration of English PARFAIR. It is a frozen dessert with eggs and cream as the main raw materials.

Jelly is a frozen dessert made of sugar, water and gelatine powder in a certain proportion.

A noun used as a semi-finished product or raw material:

Gel- is a transliteration of English JELATINE or JELLY, which is also translated into dielectric power and Geely, also known as gelatin or fish glue. There are two kinds: plant type and animal type. Plant type is a colorless and odorless edible rubber powder, which is compounded with natural seaweed extract glue. Animal type is an organic compound made of animal skin and bone, which is colorless or yellowish translucent particles, flakes or powder. Mostly used for fresh-keeping and decoration of fresh fruit snacks and jelly desserts.

Yellow sauce-also known as yellow sauce, yellow sauce, Keside, milk sauce, etc. It is a paste made of milk, egg yolk, starch, sugar and a little butter. It is a semi-finished product with a wide range of uses in West Point, which is mostly used for fillings, such as inflatable fillings.

Scrubbed skin-also known as powdered sugar paste, powdered sugar, etc. A product with white texture and delicate F is made by mixing powdered sugar and egg white. It is the main raw material for making white snacks, three-dimensional cakes and exhibits, and its products have the characteristics of vivid image, firmness and long preservation time.

Puffed cream-fresh? How can you escape from the wall? What's the matter with you? /P & gt；

Butter paste-also known as ointment, syrup paste, budegan, etc. It is a semi-finished product made by adding sugar water to butter, which is mostly the ingredient of cream cakes and other products.

Protein sugar-also known as protein cream, protein cream, hot protein, etc. It is made of boiled syrup into puffed protein, which is white and delicate and has strong plasticity. For example, making fake sugar mountains for decoration.

Almond candy is the transliteration of MARZIPAN, also known as almond paste, almond powder and almond paste. It is made of almonds, sugar and a proper amount of rum or brandy. Soft and delicate, fragrant, it is a high-grade raw material for making West Point. Can be used as stuffing, skin, flowers, birds, fish, insects, plants, animals and other decorations.

It is a product made of transparent film, water and powdered sugar. It is the main raw material for making large dim sum models and exhibits. It is fine and white and plastic, and the product does not deform or collapse, so it is edible and enjoyable.

Closing the wind-also called sugar transfer. It is made of sugar as the main raw material, boiled with proper amount of water and a little vinegar essence or citric acid and repeatedly rubbed. It is the basic ingredient of sugar-coated snacks.

Technical terms:

Chemical firing-is a method of expanding the volume of products with chemical bulking agent as raw material. Commonly used chemical leavening agents are ammonium bicarbonate, sodium bicarbonate and baking powder.

Biofoaming-is a method to expand the product volume by using microorganisms such as yeast.

Mechanical foaming ∏ A method of expanding products by rapid mechanical stirring.

Beating-refers to the method of increasing the volume of egg liquid or butter by beating.

Clear the field-also called breaking eggs. It refers to the method that egg white and egg yolk are beaten separately and then combined into one.

Mix and match-also known as the whole egg method. Refers to the method of beating egg white, egg yolk and sugar together.

Oil leakage-refers to making crispy dough, and the oil in the dough overflows from the water surface layer.

The "ripening" of flour means that the oxygen in the air automatically oxidizes the pigment in the flour during storage, and the reduced hydrogen groups in the flour-sulfur hydrogen bond are converted into disulfide bonds, thus making the color of flour white and improving its physical properties.

Baking percentage-based on the weight of flour in the snack formula of 100%, the percentage of other raw materials is relatively equal to the amount of flour, and the total amount of this percentage exceeds 100%.