Oven
The oven is the mainstay of baking, and a tool that cannot be left out. To bake delicious pastry, choosing a favorite oven is the first step.
Microwave ovens can't replace ovens, their heating principles are completely different. Even a microwave with a grill function won't work.
On the purchase and use of the oven, because of the length, I put to the end of this article, you can see it by scrolling down.
Measuring spoons and kitchen scales
An absolute must for baking. Unlike Chinese food, pastry is not quantitative, and the proportion of each ingredient must be accurate.
Baking pan, baking net, insulated handle
Most breads, cookies and cakes need to be baked on a baking sheet. It's best to have 2 baking trays to make daily use more convenient (e.g. cookies usually can't be baked on one tray, so if you have 2 baking trays, you can prepare a second tray while the first tray is baking). The grill grid can be used not only for grilling chicken wings and kebabs, but also as a cooling rack for bread and cakes. Insulated handles (or insulated mitts) will prevent you from getting burned while holding the baking sheet/grid. Usually these three tools come with the oven when you buy it.
Manual and electric whisks
Whether you're whipping butter, eggs or light cream, you'll need a whisk. Whisks are also needed when some wet ingredients are mixed together.
Electric beaters are more convenient and labor-saving, and whole eggs are difficult to beat and must be used with electric beaters. However, electric beaters are not suitable for all occasions. For example, whipping a small amount of butter, or certain occasions that do not require whipping, but only need to mix the eggs, sugar, oil mixing occasions, the use of a manual whisk will be more convenient and faster. So both kinds of whisks need to be equipped haha.
Rubber Spatula, Plastic Spatula
The plastic spatula (above) is a small but useful tool that can be used on many occasions. It can be used to scoop off the dough that sticks to the board while kneading. It also assists us in transferring the shaped dough to the baking sheet.
The rubber spatula (below) is a flat, soft spatula suitable for mixing batter. It is the most powerful tool when making chiffon cake and mixing the egg white and egg yolk batters together. And while mixing, it can cling to the wall of the bowl and scrape clean the cake batter attached to the bowl wall.
Stainless steel bowl, glass bowl
Prepare at least two stainless steel pots or large glass bowls for whisking, and some small bowls for holding various ingredients.
Plates and rolling pins (bottom left)
Neither of these items needs to be introduced. However, it should be added that for pasta making, it is more recommended to use a non-wooden board. Such as metal and plastic tabletops. They are less sticky and less likely to harbor bacteria than wooden counterparts.
Tin foil, greaseproof paper
Baking mat, used to put on the baking sheet to prevent sticking. Sometimes in the baking dish on the oil can also play the effect of anti-stick, but the use of paper can avoid the trouble of cleaning the baking dish. Greaseproof paper is less expensive than tinfoil. However, tinfoil can wrap the food while baking and prevent moisture loss. During the baking process, food coloring after the surface of a layer of tinfoil can also play a role in preventing the color is too deep.
Flour sifter
Used to sift flour or other powdered ingredients. Sifting the flour not only removes small flour particles from the flour, but also makes the flour more fluffy, which is good for mixing. If there are other powders such as cocoa powder, baking powder, baking soda, etc. in the ingredients, mixing them with the flour and sifting them will help make them mix more evenly.
Cake molds (
If you don't make a cake, you haven't really done any baking. 8-inch or 6-inch cake molds are a good idea to have at least one. Purchasing a live-bottomed mold will make it easier to release, and don't purchase a non-stick cake mold if you're making chiffon cake.