1. Starch 1, corn starch is also called corn flour, corn starch, corn flour and raw flour, and in some places it is called bean flour, 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, when heated with water, it 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 a hook, which makes the soup look thick and makes the food look 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 is interrupted, sweet potato, Wuhan dialect is called "stubborn", the most pleasant thing in winter is to eat "Kangjue" on the street, which is called by different places, including sweet potato, sweet potato, sweet potato and so on. , like 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, Ge Fen is made from the underground stem of a perennial plant "arrowroot", because the whole stem of "arrowroot" is almost pure starch. If these stems are chopped, washed, dried and ground, it is Ge Fen (also called arrowroot, 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 powder, 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 is not common here, but if you say sago, I believe everyone will be familiar with it. Sago, or West Gu Mi, is an Indonesian specialty, 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. The main components of crystal flour pancake powder are corn flour, water chestnut powder and other starches (or rice flour; Starch) 8. Raw flour 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. 2. Rice flour 1, sticky rice flour, also called rice flour again (as it is called in Taiwan Province Province), is the main material for making many Chinese 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. Glutinous rice flour or sweet rice flour is also called Yuanxiao powder in some places, 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. Phoenix flake powder cooked sweet rice noodle 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. You can cook it yourself, stir-fry glutinous rice flour with low fire (without oil or water, dry-fry it until it changes color slightly and smells delicious), or "bite" it in the microwave for two minutes. When making ice-covered moon cakes, we use sliced chicken and instant glutinous rice flour. 4. Cooked rice noodles are cooked rice noodles and then ground into powder. It is beige powder. Generally, baking materials companies often confuse these two kinds of materials, but it is ok to use cake powder as the stuffing of old women's cakes, which will be softer and less Q. Third, wheat flour is actually all about wheat flour in the last post "Flour Know All", but one or two are still missing. This time, make up, um, put corn flour with other powders that are not easy to classify. 1, powdered wheat starch is also called flour, 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. 2, wheat protein wheat gluten wheat protein, also known as "active gluten powder", 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 a 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 specifically refer to which kind of powder, hand powder is the anti-sticking powder sprinkled on hands, dough or containers and desktops 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 the flour used to make snacks or the same flour. Fourth, other flour types 1, corn flour yellow corn flour is directly ground from corn, and there is a very fine powder called corn flour, which is light yellow in color. 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 starch is what we often say. Honghu Lake in Hubei and West Lake in Hangzhou are both 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 in custard powder is also called Carstad powder, so it should be distinguished 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. Can be used as milk stuffing. 4. Tatar powder 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 a product of grinding (such as grinding wheat into flour), but a fine powder that grinds almonds into flour. Now almond powder is brewed with milk, which is said to be beautiful. 5. leavening agent 1 and baking powder baking powder, also known as "instant powder" or "baking powder" for short, is one of the leavening agents in West Point 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 powder, also known as baking soda, baking soda powder or baking soda, has a chemical name of "sodium bicarbonate" and an English name of baking soda, or B.S., and is also a west point expansion 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. Tip: 1) Although baking soda powder and baking powder are both commonly used chemical leavening agents in West Point, it is better 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. 3, baking powder Strictly speaking, this classification is not scientific, because baking powder does not specifically refer to a certain type of expansion agent, but a general term for expansion 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. So when the menu says "baking powder", you need to judge the taste of the finished product and the category of the finished product itself, and then you can decide whether to use baking powder or yeast. 4. The chemical expansion agent used in ammonia cream hollow cake (puffs) is ammonia. Because it smells like a toilet, there is also a commonly known as ammonia powder, also known as ammonia powder. 6. There are many kinds of gelatinous things. I only said three kinds are the most common and easy to buy at home. Others, such as pectin, xanthan gum, Arabic gum (commonly used as brightening agent for mirror decoration of cakes) 1, gelatin gelatin, also known as gelatin or fish gelatin, are 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. Gelatin powder, also known as gelatin powder, is the "oral powder" in Hong Kong-style recipes, and its efficacy is exactly the same as that of gelatin 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 known as jelly powder, is a kind of mixed gum and belongs to plants. Its taste is between gelatin and watercress, and it can solidify at room temperature. Before use, it should be mixed with sugar and then boiled with water. 3. Agar, also known as agar, is extracted from seaweed and is also known as plant-based 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.