Baking ingredients are mainly divided into: chemical puffing, honey dry powder, cream of tartar, cake oil, flour.

Basic introduction Chinese name : baking ingredients Foreign name : None Mainly divided into : chemical puffing, dry honey powder, cream of tartar, etc. Uses : bread, cake, moon cakes and other baked goods chemical puffing, type, function, dry honey powder, introduction, use, cream of tartar, introduction, function, adding amount and method, cake oil, introduction, adding amount and method, precautions, the role of salt, flour, how to choose, in cake Function in cake,Sugar,Sugar selection,Sugar function in cake,Eggs,Chemical composition,Main function,Jelly Powder,Introduction,Liquid, Chemical puffing Species There are baking powder, baking soda and stinking powder, and the most used in cake making is baking powder. ①, baking powder, the composition is baking soda + acidic salt + neutral filler (starch), acidic salt is divided into two kinds of strong acid and weak acid: strong acid - fast baking powder (with water on hair); weak acid - slow baking powder (to heat before hair); mixed baking powder --double-effect baking powder, the most suitable for cakes. ②, baking soda - the chemical name of sodium bicarbonate, heat and temperature release gas, so that the puffy, alkaline, less used in the cake. ③, odor powder - chemically known as ammonia bicarbonate, when heated to produce CO2 gas, so that the expansion. Function ①, increase the volume; ②, make the volume structure fluffy; ③, the organization of the internal pores uniform. Dried Honey Powder Introduction Dried honey powder (also known as solid honey) appeared in North America in the 1950s, and later extended to Europe. Due to its high nutritional value, multi-functionality, good effect and wide range of applications, it has been widely used as an ingredient in bakery and other sweetened foods in western developed countries. Dried honey has a remarkable effect on color, aroma, taste and shape in baked goods, and baked goods using dried honey are suitable for all kinds of consumer groups, especially children and the elderly. It creates good conditions for all types of bakery enterprises to improve their products and develop new high-grade and sugar-free sweet bakery products. Baked goods with added dried honey powder have good taste, rich flavor, rich layers, full aftertaste and long freshness period. Honey dry powder is mainly processed from high quality honey, wheat starch, lecithin and other raw materials. Its color is golden yellow, light yellow or light amber, according to different uses, the production of honey net content of 40% to 70% of different specifications of the series of products. We believe that the healthy, nutritious, green and multi-functional honey powder will become the preferred ingredient of bakery products and other food industries, and provide opportunities for enterprises to create new profit growth points. Uses Bread, cake, moon cake and other baked goods, baked meat ingredients, ice cream, ***, fillings, lotus root powder, sesame paste, cereals and other foods. Cream of Tartar Introduction Cream of Tartar - chemically known as Potassium Tartrate, it is one of the essential raw materials for making chiffon cake. Chiffon cake it is the use of egg whites to rise, egg whites are alkaline, PH value of 7.6, and egg whites in the acidic environment, that is, the PH value of 4.6-4.8 in order to form a fluffy and stable foam, rise to add a large number of other ingredients to go down. Chiffon cake is the egg whites and egg yolks separate mixing, egg whites whisked after the need to mix into the yolk part of the batter down, if you do not add the egg whites can be whipped cream of tartar, but to add the yolk batter down will be sunken, can not be molded. Therefore, you can use this characteristic of cream of tartar to achieve the best result. Function ①, neutralize the alkaline of egg white; ②, help the egg white to rise, make the foam stable and long-lasting; ③, increase the toughness of the product, make the product softer. Adding amount and method The adding amount is 0.6-1.5% of the whole egg, and add it together with the sugar in the egg white part. Cake oil Introduction Cake oil, also known as cake emulsifier or cake foamer, plays an important role in the production of sponge cake. In the early 1980s, there was no cake oil added in the domestic sponge cake production, the whipping time was very slow, the yield rate was low, the finished product was rough, and there was also a serious egg smell. Later, with the addition of cake oil, the whole process of whipping takes only 8-10 minutes when making sponge cake, and the output rate is greatly improved, the cost is also reduced, and the baked products are even and fine in organization and have a soft texture. Adding amount and method The adding amount of cake oil is usually 3-5% of the eggs. Because its addition is closely followed by the eggs, whenever the eggs in the cake recipe increase or decrease, the cake oil must also be increased or decreased proportionally. Cake oil must be added before the rapid mixing of the batter, so that it can be fully mixed and dissolved, and the best results will be achieved. Precautions Cake oil must ensure that the batter is fully dissolved before mixing is complete, otherwise there will be precipitation and lumps; the addition of cake oil in the batter can not be stirred for a long time, because excessive mixing will make the air into the mix too much, instead of being able to stabilize the bubbles, resulting in rupture, which ultimately results in the finished product volume of the sagging, the organization into a cotton-like. The role of salt 1, reduce the sweetness, so that it is palatable without adding salt to the cake sweetness, after eating greasy, and salt can not only reduce the sweetness, but also bring out other unique flavor. 2、It can increase the internal white 3、Strengthen the structure of gluten Flour How to choose Flour is roughly divided into five categories, which are high-gluten flour, low-gluten flour, medium-gluten flour, whole-wheat flour and cake (bread) flour. Generally speaking, the flour commonly used for cakes is soft flour, which is also known as low gluten flour or cake flour. Low gluten flour is made from soft white wheat and is characterized by a low protein content, generally 7-9%, and wet gluten of not less than 22%. Cake flour is a kind of flour treated with chlorine, this kind of flour is white in color, with low gluten content and high water absorption, the products made by it have a high preservation rate, and it is exclusively used in the production of cakes. Function in cake In cake making, the gluten of flour forms the skeleton of the cake, and starch plays a filling role and is one of the main ingredients. Sugar Sugar selection Sugar usually used in cake production is white granulated sugar, but also a small amount of powdered sugar or sugar syrup, in cake production, is one of the main raw materials. White granulated sugar, or granulated sugar for short, is made from sugar cane or sugar beet by extracting sugar juice, filtering, precipitation, evaporation, crystallization, decoloration and drying. White granular crystals, high purity, sucrose content of more than 99%, according to the size of its grain and divided into coarse sand, medium sand and fine sand. If it is the production of sponge cake or chiffon cake is best to use white sugar, to fine particles is preferred, because large particles of sugar is often due to the use of high sugar or mixing time is short and can not be dissolved, such as the finished cake there are still particles of white sugar within the existence of the cake will lead to a decline in the quality of the cake, in the conditions allow, it is best to use fine granulated sugar. Powdered sugar is the reproductions of sucrose, it is pure white powder with the same flavor as sucrose. It is commonly used in heavy cake or cake decoration. ③, syrup-converted syrup or starch syrup, converted syrup which is made by boiling sugar with water and acid; starch syrup, also known as glucose syrup, etc., usually use corn starch hydrolyzed with acid or enzyme, decolorized, concentrated and made of viscous liquid. It can be used for cake decoration, and is often added in the production of cake batter in foreign countries to improve the flavor and freshness of the cake. Sugar in the cake function ①, increase the sweetness of products, improve nutritional value; ②, the skin color, in the baking process, the cake surface becomes brown and emit fragrance. ③, filling effect, make the batter smooth and delicate, soft products, which is the main role of sugar. ④, to maintain moisture, delay aging, has a preservative effect Eggs Chemical composition Eggs contain egg white, egg yolk and eggshell, of which the egg white accounted for 60%, egg yolk accounted for 30%, eggshell accounted for 10%. Egg white contains water, protein, carbohydrates, fat and vitamins. The proteins in egg white are mainly ovalbumin, ovalbumin and ovalbumin. The main components of egg yolk are fat, protein, water, inorganic salts, yolk protein and vitamins, etc. The protein in egg yolk is mainly yolk phosphoprotein and yolk globule albumen. Main functions ①, bonding, coagulation Eggs are rich in protein, these proteins in the mixing process can capture a large amount of air and form foam, and the gluten of the flour to form a complex mesh structure, thus constituting the basic organization of the cake, while the protein coagulation by the heat, so that the cake's organizational structure is stable. ②, the role of expansion has been whipped eggs contain a lot of air, the air in the baking heat expansion, increased the volume of the cake, while the egg protein distribution in the entire batter, play a role in protecting the gas. As egg yolk is rich in fat and lecithin, which is a very effective emulsifier, egg can play a softening effect. In addition, eggs also play an important role in the color, aroma and nutrition of the cake. Jelly Powder Introduction Jelly powder is one of the necessary ingredients for making jellies, and is also used for making pudding and mousse. Jelly powder is a translation of the English word jelly, and jelly powder is a powdered ingredient for making jelly, also known as jelly powder.　Jelly powder is not only the main ingredient for making jelly. Utilizing its good stability, boiled into jelly water, add fruit occupation can also be used as a birthday cake decoration, smeared on top of the curved cake is very beautiful. Liquid 1, the choice of liquid Most of the liquid used in the cake is whole milk (fresh milk), but you can also use light condensed milk, skimmed milk or skimmed milk powder with water, if you want to add a special flavor can also be used as a liquid ingredient juice or jam. 2, the function of the liquid ①, adjust the consistency of the batter ②, increase the water ③, so that the organization of fine, reduce the oily ④, flavor (refers to the milk, juice) The ratio of milk and water is 1 part of powdered milk plus 9 parts of water.