Basic course of baking, the baked food in life is the grain processed by baking. Baking is a process of talking to yourself, and baking is a particularly fulfilling thing. Let's share the introductory course of baking basics.

Basic baking tutorial 1 1 to learn about baking.

Baking, from English, is defined in the book as the process of dehydrating, ripening and drying food through dry heat under the ignition point of food. The core of this food processing method is to use an oven, which is mainly used for western food. In fact, we say that someone likes baking, which means that this person likes baking to make western-style cakes. Common western pastry includes biscuits, cakes and bread.

2. Brief introduction of biscuits, cakes and bread

There is no need to introduce what cookies, cakes and bread are. Everyone has eaten. What I want to explain here is their classification. Some novices often ask:

I want to make cakes. What materials do I need?

I want to make crackers. Please recommend ingredients!

Such a question is difficult to answer.

Cakes can be divided into many kinds (Qifeng Cake, Cheese Cake, Mousse Cake, Tiramisu Cake, etc. ) according to raw materials, production methods, modeling, etc. Every kind of cake needs different materials and tools, so do biscuits and bread. What's the difference between so many kinds of biscuits, cakes and bread? What kind of opening should a novice make? Don't worry, it will be introduced in detail below.

3. Formulas, tools/molds and steps

Just now I said there are many kinds of cakes. What's the difference between them? The difference lies in three aspects: formula, tools/molds and steps, which are also the three basic elements that must be understood before making any west point.

* Prescription

Formula, also known as formula, refers to the types and proportions of raw materials needed to make a certain West Point. For example, the following is the recipe for making cookies:

The formula of Chinese food is often said to be a little salt and a proper amount of cooking wine, and the formula of West Point needs to be accurate to grams, which requires special attention. Different West Point needs completely different raw materials and recipes. When making, the raw materials should be purchased in strict accordance with the formula, and the proportion of each raw material should not be changed at will.

* Tools/molds

In the process of making western-style cakes, it is necessary to carry out a series of treatment and molding of raw materials, which inevitably requires some tools and molds. Some tools/molds are basically used to make any pastry, which we call common tools, including egg beater, scraper, egg separator, egg beater, flour sieve and so on. This set of tools is essential for baking enthusiasts. In addition, for a specific cake, some special tools and molds may be needed, such as making heart-shaped mousse cakes and heart-shaped mousse rings, which need to be purchased on demand.

* Steps

Step is the operation process of turning raw materials into finished products. Although some pastry making steps seem to be many, they are basically a combination of some "basic baking operations". The "basic baking operation" here refers to "butter whipping, protein whipping, demoulding, gelatin softening, dough kneading, fermentation and so on. After many times of practice, these movements can be mastered, and even complex cakes can be handled freely. This can also answer the following questions:

4. Is baking difficult?

No matter what kind of cakes you make, it is nothing more than these steps: think about what cakes you want to make, determine the formula, buy raw materials and tools/molds, and implement them according to the steps. Various recipes of West Point can be found in blogs, forums and baking books. There is no difficulty. All you need to do is practice according to the recipe, so baking is not difficult at all. After a period of' exercise', even those dazzling snacks in baking master can still be made!

5, refuse additives, and be more assured to do it yourself.

Many people like cookies and cakes very much, especially babies and children. But there are all kinds of additives in the biscuits in the supermarket, cakes in the cake shop and the ingredient list. In addition, the sanitary conditions in the production process are not reassuring. If you are so worried, you might as well learn to do it yourself. You can not only make delicious food with confidence, but also have a lot of fun from it.

Basic baking tutorial 2 1. How is the cake shaped in the oven?

After the cake batter is poured into the baking mold and sent to the oven, the originally flowable viscous emulsion is transformed into a solid gel with a fixed organizational structure, and the internal organization of the cake forms a porous structure, making the cake soft and elastic. When the outer layer of batter is baked at high temperature, the sugar browns and caramelizes, and the color gradually deepens, forming a pleasant yellow-brown color, which exudes the unique flavor of cake.

2. The size of the cake and the baking time and temperature?

The temperature and time should be determined according to the size and category of the cake, and the small cake should be baked at high temperature for a short time; Thick cakes need low temperature and long baking time.

When the cake weight is below 100g, it needs to be baked at 200℃ for about 12 ~ 18 minutes, and the upper and lower fires are the same.

Weight 100 g ~ 450 g, need to be baked at 180℃ 18 ~ 40 minutes, the heat is greater than the fire.

When the weight is 450 g ~ 1 kg, it should be baked at 170℃ for about 40 minutes ~ 1 hour, and the fire is bigger than the fire.

The cake on the flat baking tray is baked with fire, and the fire is very small, as long as the bottom of the cake can be colored. Fire about 180 ~ 200℃, fire about 120℃, time about 15 ~ 20 minutes.

Generally speaking, the low temperature is between 160℃ and 170℃, and the high temperature is between 190℃ and 232℃. The normal temperature is between 17 1℃ and 190℃. Milk bubbles and whipped cream cakes should be baked at high temperature; Heavy cream and Qifeng should be baked at room temperature; Fruit cakes and big cakes should be baked at low temperature.

3. How to judge whether the baking temperature of the cake is appropriate?

(1) If the baking temperature is lower than it should be, the top of the baked cake will be flat and sticky, and the periphery will shrink to the center, and there will be sticky batter inside the baking tray, and the internal structure will be soft.

(2) If the baking temperature is higher than the appropriate temperature, the center of the cake bulges upward, and the top of the cake breaks, and the outer edge of the cake shrinks inward from the baking tray, but the inner side of the baking tray is smooth, with no batter sticking to it, and the internal structure is relatively tight.

(3) If the cake is not cooked, there will be a sticky layer of raw batter on the top of the crust.

(4) If there is such sticky batter or waterline near the bottom of the cake, it means that there is too much water in the formula, or the bottom material is not enough, and the grease in the formula cannot be mixed evenly when stirring.

In addition, how to judge whether the cake is ripe?

A sign to judge whether it is ripe or not.

1. The edge of the cake leaves the baking tray.

Usually, when the edge of the cake starts to leave the baking tray, it should start baking. At this time, the cake edge looks a little dry, and a small gap can be seen between the baking tray and the cake edge.

2. The cake has softened.

After the cake is baked, its middle part should become soft and elastic, which can be gently pressed with your fingers. Baked cakes usually bounce up slowly instead of sinking.

3. The cake tester is clean.

Any tiny needle can act as a cake detector, and many bakers will use simple and convenient toothpicks. Insert a toothpick into the center of the cake as a probe. If it is clean after being pulled out and there is no batter sticking to it, it means that the cake is ready. Of course, it is normal if there are some fine chips on it.

4. Test the internal temperature.

If you are not sure whether the cake is baked well, you can test the temperature inside the cake with a thermometer. Usually, the temperature inside the baked cake is about 100℃.

Basic baking tutorial 3 0 1

The first step, of course, is to buy some primary tools, such as ovens, electric egg beater, electronic scales, measuring cups, multi-specification measuring spoons, flour sieves and so on. These are all necessary. Besides, there are many other tools for baking, which can be selected according to the dessert you want to make, such as some molds.

02

The second step is to bring tools, prepare ingredients and start work. When I first saw many kinds of ingredients, I almost didn't understand them at all. I must be confused. So I suggest that you can choose some simple desserts you want to learn first, then find the corresponding recipes and buy them according to the recipes. I suggest starting with the simplest biscuits and egg tarts, and then bread.

03

Step three, let's talk about ingredients. Generally needed ingredients are low-gluten flour, high-gluten flour, butter, milk, whipped cream (animals are healthier), custard powder and baking powder. These are generally necessary, and there must be other ingredients, some of which are relatively easy to find, such as sugar, eggs, milk and so on. Some may choose ingredients according to the specific dessert you want to make.

04

The last step is to make it. At first, you can find some recipes or online cookbook tutorials online. Note that it is best to choose simple desserts with high success rate at first, and it is best to choose biscuits and egg tarts. When making, we must pay attention to the grasp of quantity and strictly follow the requirements of recipe making, otherwise it is easy to fail. But please rest assured that as long as you love baking, be patient, careful and earnest, you will find it simple and enjoy it gradually.