How long does it take to learn baking?

Novices in baking know that cookies are the simplest and most basic baking. Even the simplest cookies are not necessarily as easy to make as imagined ~ there are several points to master when making cookies. Learn 6 baking skills, and it's easier to learn to make cookies!

1, be sure to preheat the oven before baking.

Preheating the oven is an important baking knowledge, don't forget it. The preheating time of the oven is about 5- 10 minutes. The larger the volume, the longer the preheating time. Before baking, you must adjust the temperature knob of the oven to the required temperature in advance, and turn on the switch to dry for a period of time, so that the product can reach the required temperature when entering the oven. The preheating of the oven can make the biscuit dough solidify quickly and keep a good taste.

2. Bring the materials needed for baking back to room temperature in advance.

Pay attention to returning the baking materials to room temperature in advance before baking. The most common is butter, which is usually stored in the refrigerator and has a hard texture. We should take it out half an hour or an hour before the operation and put it in a room temperature environment, let it return to room temperature, it will become softer, and then the operation will be easier and more effective.

The same is true for eggs, which are usually taken out of the refrigerator half an hour or an hour in advance. Eggs that return to room temperature will be more easily absorbed evenly and fully after being mixed with materials such as butter.

Cream cheese and other materials also need to be taken out of the refrigerator in advance and left at room temperature for half an hour or an hour, so it is very easy to continue the operation.

3. It is best to sieve all the baking powder.

The most commonly used raw material for baking is flour, which will absorb moisture in the air for a long time, resulting in caking and strong hygroscopicity. Flour sieving can effectively remove caking and avoid small bumps when mixed with liquid materials.

At the same time, the screened flour will become more fluffy and easy to mix with other materials. In addition to flour, other powders encountered in baking, such as baking powder, corn flour, cocoa powder and other dry powders, should be screened. When sieving, all the powders are mixed together and poured into the sieve. Hold the sieve with one hand and tap the edge of the sieve with the other hand to make the powder fall into the mixing basin through the air.

4, a small amount of egg liquid is added for many times, and oil and water are not separated.

You may think it's easier to add the materials to the mixing at one time. In fact, some materials must be added several times in a small amount to be better mixed with other materials. For example, after butter and sugar are mixed and beaten loose, the eggs need to be broken into egg liquid and then added in 2-4 times. The egg liquid must be fully absorbed by butter before being added in the next time. Because an egg contains about 74% water, if all the egg liquid is poured into the cream paste at one time, the oil and water are not easy to combine, which is easy to cause oil-water separation, and it is very difficult to stir and mix evenly. Remember, ingredients can be added in stages to make the finished product taste more delicate and delicious.

5, uniform size, excellent appearance and taste

In the production of biscuits, we should try our best to make each biscuit uniform in thickness and size, so that there will be no paste and some will not be colored when baking. Thickness is more important than size. The thinner the biscuit, the easier it is to overcook it. If you can't, you can only wait by the oven at any time while baking.

6, discharge interval is not adhesion

Many biscuits will expand in volume after baking, so when stacked on the baking tray, pay attention to leave some gaps between each biscuit to avoid the edges sticking together after baking and affecting the appearance. At the same time, leaving gaps can also make the baking temperature more uniform. If it is too dense, it will prolong the baking time and affect the baking effect.

Give it a try

Cocoa almond biscuit

Graphic | Haitian Yise _uETbsh

Raw materials:

Low flour 150g, butter 85g, almond slice 20g, egg 1, sugar 30g.

Exercise:

1, butter softens at room temperature.

2. Add sugar and stir well.

3. Stir the egg mixture evenly.

4. Sieve in the low powder.

Step 5 sift in cocoa powder

Step 6 add almonds