Flour: Flour is the basis of bread, and its texture can affect the volume, texture and even taste of the whole bread. Generally, the flour used to make bread is high-gluten flour, first-grade flour or second-grade flour, not particularly high-grade flour, because the higher the protein content of flour, the smaller the swelling degree of dough.

Yeast: Yeast can use the sugar in flour or ingredients as nutrition to produce carbon dioxide, alcohol and organic acids, thus swelling the dough and producing the flavor of bread.

Oil: butter, shortening, and sometimes lard and olive oil are used to make bread. Oil can strengthen the ductility of gluten, make dough easier to swell and bake bigger bread; It can also keep bread moisture and prolong bread storage time.

Salt: Salt can make gluten firm and make dough bones more stable. In vegetarian bread, the amount of salt added is 2% of flour, and it will be salty if it exceeds it; In bread with rich ingredients, salt content exceeds 2% to show salty taste.

Sugar: Sugar can not only bring sweetness to bread, but also be used as nutrition for yeast. Generally, about 5% flour can make yeast absorb nutrients and increase its fermentation capacity. The caramelization reaction of sugar during baking can also bring attractive color and fragrance to bread.

Eggs: Adding 5% eggs to hard bread can make the bread center shiny, the tissue slowly stretched, the burnt skin thin and the color good. Add 10% flour, and the bread will taste like eggs.

Milk powder: Lactose in milk can make bread surface appear bright baking color, but milk is not easy to preserve, so milk powder is often used.

Others: Nuts, preserved fruits and other raw materials can make bread have a unique taste and mouthfeel, and the general addition amount is 15%-20% of the total amount.

Cake mainly depends on eggs. Take an 8-inch cake as an example:

Ingredients: just 3 to 4 eggs, sugar 135g, salad oil 3 tbsps, milk 5 tbsps, low flour 100g, baking powder 1 tsp, salt 1 4 tsp, tartar powder1tsp.

1. Beat the egg yolk lightly with 75g sugar, add salad oil one scoop at a time, stir well, add 5 scoops of milk, and stir well. Sift the flour, baking powder and salt into the egg yolk liquid and mix well.

2. Send it to protein. Add a spoonful of egg white and tartar powder (don't freeze the eggs, if the eggs are taken out of the refrigerator, put warm water in the basin. ) Beat until the foam is rough, then add 60 grams of sugar and beat until it is difficult to foam. (The basin does not flow backwards, and the protein brought out by the egg fork is straight and sharp, and does not bend)

3. Add 1/3 protein into the egg yolk batter and stir well, then pour the stirred batter into the rest of the protein and stir gently with a spatula (turn it up and down, don't stir in circles). The movable bottom die is padded with oil paper with the same shape and size as the bottom, and then the prepared batter is poured into the die.

4. Preheat the oven to 180 degrees, pick up the mold filled with batter on the table, shake out big bubbles, and bake it in the lower layer of the oven for 40 minutes. Finally, stick the cake with a toothpick. If there is no cake residue, it means that the cooked food can be baked.

5. Take the cake out of the oven, buckle it upside down on the upside-down rack or baking net together with the mold, and then demould it after thorough cooling. When demoulding, cut the periphery with a thin bamboo stick, and then push the bottom up by hand to demould. Locking the mold and cutting the periphery, then unlocking, also demoulding smoothly.

The main raw material of biscuits is low-gluten flour. Take cookies as an example:

Cookie ingredients:

200 grams of low gluten flour

Cookie ingredients: butter130g, fine sugar 35g, powdered sugar 65g and eggs 50g.

Cookie practice:

1. After the butter is softened at room temperature, beat it with an egg beater until it is muddy, pour in powdered sugar and fine sugar, and stir well.

2. Stir the mixture of butter and powdered sugar with an egg beater and beat out the butter.

3. the butter is sent to the roll, and the color is slightly lighter.

4. Add the egg liquid in two or three times and beat well with an egg beater. Each time, wait until the butter and eggs are completely mixed before adding the next time.

Butter must be completely mixed with eggs, and there can be no separation. The butter was light and thick.

6. Sieve the low-gluten flour into the butter paste, and mix the flour and the butter paste evenly with a rubber scraper to form a uniform biscuit batter.

7. After the cookie batter is finished, you can squeeze the cookie batter on the baking tray with a piping bag. This time, the medium-sized chrysanthemum-shaped installation nozzle as shown in the figure is used.

8. Put the cookie batter into a paper bag, spread tarpaulin or oil paper on the baking tray, and squeeze out the cookie batter on the baking tray.

9. Put the pressed biscuits into a preheated oven and bake at 190 degrees for about 15 minutes, then take out the biscuits with golden surface, cool them and seal them.

In addition, when making chocolate and matcha biscuits, you can adjust the proportion of cocoa powder or matcha powder according to your own preferences, but don't put too much.

For example, if the dosage of cocoa powder exceeds 30 grams, cookies will taste bitter.