Cocoa Sponge Cake
Ingredients: 600g eggs, 300g sugar, 290g low-gluten flour, 30g cocoa powder, 100g butter oil, appropriate amount of skimmed milk.
Utensils: mixing bucket, sieve, small pot, paper pad, cake ring, baking pan, cake board.
Preparation method:
(1) Preheat the oven to 180℃ (or 180℃ for upper heat and 165℃ for lower heat) and set aside.
(2) Crack the eggs into a mixing barrel, add sugar, and beat with a mixer until it turns white and becomes thick and creamy.
(3) Sift the low-gluten flour and cocoa powder through a sieve, pour them gently into a mixing bucket, add the melted and cooled butter oil and skimmed milk, and mix evenly into a cake paste.
(4) Put the cake dough into the cake ring lined with paper, place it in the cake ring on the baking tray, smooth it out with your hands, and bake it in the oven.
(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.
Vanilla sponge cake
Ingredients: 630g eggs, 310g sugar, 5g vanillin or vanilla powder, 310g cake flour, 100g lettuce oil, appropriate amount of skimmed evaporated milk.
Utensils: mixing bucket, sieve, paper pad, cake ring, cake board.
Preparation method:
(1) Preheat the oven to 180℃ (or 180℃ for upper heat and 165℃ for lower heat) and set aside.
(2) Crack the eggs into a mixing barrel, add sugar and vanillin or vanilla powder, beat on the mixer until thick and white.
(3) Gently stir the sifted flour into the mixing barrel, mix evenly, then add the lettuce oil and skimmed evaporated milk, and continue to mix until it becomes a cake paste.
(4) Put the cake dough into the cake ring lined with paper and place it on the baking tray, smooth it out with your hands, and bake it in the oven.
(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and use it after cooling.
Orange sponge cake
Ingredients: 500g eggs, 300g sugar, 5g fine salt, 200g cake flour, 5g baking powder, appropriate amount of skim milk, 50g orange juice, 75g lettuce oil .
Utensils: mixing barrel, mixing basin, sieve, paper pad, cake ring, cake board.
Preparation method:
(1) Preheat the oven to 170°C (or 175°C for upper heat and 160°C for lower heat), line the baking sheet with paper, and place Good cake rings standby.
(2) Separate the eggs into yolks and whites and set aside.
(3) Pour egg yolks, fine salt and half of the sugar into the mixing barrel, beat with a mixer until thick and white, then add low-gluten flour and baking powder, skimmed milk and fragrant orange in turn. juice and lettuce oil, mix everything thoroughly.
(4) Put the egg whites and the other half of the sugar into another mixing bucket, use the mixer to beat into a soft foam, mix in the egg yolk mixture, mix evenly, and put it into the reserved cake ring. Smooth it out and bake it in the oven.
(5) Bake for about 40 minutes, until the cake is completely cooked, take it out, cover it on a cake board while it is hot, and use it after cooling.
Coffee sponge cake
Ingredients: 8 eggs, 3 egg yolks, 350g sugar, 10g instant coffee, 345g cake flour, 180g melted butter oil, skimmed evaporated milk Just the right amount.
Utensils: mixing bucket, sieve, measuring cup, paper pad, cake ring, cake board.
Preparation method:
(1) Preheat the oven to 180℃ (or 185℃ for upper heat and 165℃ for lower heat), line the baking pan with paper, and then place it Good cake rings standby.
(2) Put the eggs and egg yolks into a mixing bucket, add sugar and instant coffee, and beat with a mixer until it forms a thick foam.
(3) After sifting the low-gluten flour, carefully pour it into the mixing bucket and stir evenly, then add the melted butter oil and skimmed evaporated milk, mix everything evenly.
(4) Put the mixed ingredients into the reserved cake ring, smooth the surface with your hands, and bake in the oven.
(5) Bake for about 35 minutes, until completely cooked, take it out, cover it on a cake board while hot, and wait until it cools before use.
Classification of Bread
Bread is made from flour, yeast, water and salt as basic raw materials through dough preparation, fermentation, shaping, rising and baking. Expanded and soft products. Bread can generally be classified in the following ways:
1. Classification by flavor
(1) Staple food bread: Staple food bread, as the name suggests, is consumed as a staple food. The formula of staple bread is characterized by a lower proportion of oil and sugar than other products. According to the international practice of staple bread, based on the amount of flour, the amount of sugar generally does not exceed 10% and the amount of fat is less than 6%. The main basis is that the staple food bread is usually eaten together with other non-staple foods, so there is no need to add too many auxiliary ingredients. Staple bread mainly includes flat or curved top pillow-shaped bread, large round bread, and French bread.
(2) Colored bread: There are many varieties of colorful bread, including stuffed bread, surface-coated bread, fried bagels and varieties with different shapes. Its formula is better than the staple bread, and its auxiliary ingredient ratio is at a medium level. Calculated based on the amount of flour, the amount of sugar is 12% to 15%, the amount of oil is 7% to 10%, and there are other auxiliary materials such as eggs and milk. Compared with the staple bread, its structure is softer, larger in size, and has an excellent flavor. In addition to the taste of the bread itself, it also has the flavor of other ingredients.
(3) Prepared bread: It is a secondary processed bread. The baked bread is processed again. The main varieties are: sandwiches, hamburgers, hot dogs, etc. It is actually a product derived from the staple bread.
(4) Danish Ghee Bread: This is a new product developed in recent years. Since the formula uses more fat and a large amount of solid fat is included in the dough, it is a mid-range bread. Higher product. This product not only maintains the characteristics of bread, but also is close to Western-style pastries such as pie and puff pastry. After the product came out, it has been very popular among consumers due to its soft and refreshing taste, unique flavor, and rich aroma. It has achieved significant growth in recent years.
2． Classification by degree of processing
(1) Finished products: bulk bread, packaged bread, cakes, snacks.
(2) Semi-finished products: frozen bread.
3． Classify homemade bread and supplier bread according to product source.
2. The fermentation principle of bread
The fermentation principle of bread dough is mainly determined by the characteristics of the basic raw materials that make up bread (flour, water, yeast, salt).
1. The role of flour
Four is composed of protein, carbohydrates, ash and other components. In the bread fermentation process, protein and carbohydrates play the main roles. The protein in flour is mainly composed of gliadin, glutenin, wheat albumin and globulin, among which glutenin and gliadin can absorb water and expand to form gluten. This kind of gluten can expand with the expansion of carbon dioxide gas during the fermentation process of the dough, and can prevent the escape of carbon dioxide gas and improve the air-holding ability of the dough. It is an important condition for the expansion and softness of bread products. Most of the carbohydrates in flour are in the form of starch. The amylase contained in starch can convert starch into maltose under suitable conditions, and then continue to convert it into glucose to provide the energy needed for yeast fermentation. The transformation of starch in dough plays an important role in the growth of yeast.
2． Function of yeast
Yeast is a biological expansion agent. When yeast is added to the dough, the yeast can absorb the nutrients in the dough, grow and reproduce, and produce carbon dioxide gas, making the dough form an expanded, soft, and honeycomb-like tissue. structure. Yeast plays a decisive role in the fermentation of bread, but you must pay attention to the amount used.
If too much is used, the gas production in the dough will increase, and the pore walls in the dough will quickly become thinner. The dough will have good gas-holding properties in a short period of time. However, after the time is extended, the dough will quickly mature and the gas-holding properties will deteriorate. Therefore, the amount of yeast used should be determined based on gluten quality and product needs. Generally speaking, the dosage of fresh yeast is 3% to 4% of the flour dosage, and the dosage of dry yeast is 1.5% to 2% of the flour dosage.
3． The role of water
Water is an important raw material for bread production. Its main functions are: water can make the protein in the flour fully absorb water and form a gluten network; water can make the starch in the flour absorb water when heated and gelatinize; Water can promote amylase to break down starch and help yeast grow and reproduce.
4． The role of salt
Salt can increase the density of gluten in the dough, enhance elasticity, and improve the strength of gluten. If there is a lack of salt in the dough, the dough will collapse after rising. Salt can adjust the fermentation speed. Although the fermentation speed of dough without salt is fast, the fermentation is extremely unstable, it is easy to over-ferment, and the fermentation time is difficult to control. Too much salt will affect the activity of the yeast and slow down the fermentation speed. The amount of salt used is generally 1% to 2.2% of the amount of flour.
To sum up, the four major elements of bread dough are closely related and indispensable. Their interaction is the principle of dough fermentation. Other auxiliary materials (such as sugar, oil, milk, eggs, improvers, etc.) are also complementary to each other. They not only improve the flavor characteristics and enrich the nutritional value, but also have a certain auxiliary effect on fermentation. Sugar is the source of energy for yeast. When the sugar content is within 5%, it can promote fermentation. If the sugar content exceeds 6%, fermentation will be inhibited and the fermentation speed will become slow. Oil can lubricate the fermented dough and make the bread products The volume of dough is expanded and loose; eggs and milk can improve the organizational structure of fermented dough, increase gluten strength, improve gluten's gas holding capacity and fermentation endurance, make the dough more expandable, and at the same time supply yeast nutrients and improve yeast vitality.
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How to make Danish bread
Ingredients: 240g high-gluten flour, 60g low-gluten flour, about 120g water, 30g butter, 7g yeast, 20g sugar, 5g salt, 50g eggs , 210 grams of shortening
Preparation steps:
1. Put the yeast into the container, add 1-2 tablespoons of warm water and stir evenly
2. Mix the eggs Place it in another container and beat it up. Add water, sugar and salt while stirring, and stir until the sugar is completely dissolved
3. Add high flour, low flour and yeast water and stir to form a ball
4. Move to the workbench, add butter and mix well
5. Knead it back and forth with your hands until it becomes slightly chewy
6. After completion, put the dough into the fermentation box. Let it rest for 20 minutes in an environment of 22 degrees to 25 degrees (for the first fermentation, I boiled a little water in the pot until the water bubbled slightly, turned off the heat, and then placed a rack on top and put the dough on it. Place the container on it, cover it, and it will rise in about 20 minutes)
7. Wrap it with film and tape and put it in the refrigerator for about 1-4 hours
8. After taking it out of the freezer, let the dough return to temperature, then use a rolling pin to roll it into a 2cm thick rectangle
9. Next, fold the quilt, a total of three times. After it's done, refrigerate it for 15-20 minutes, and the last time for 30 minutes, then take it out and roll it into a square sheet, then shape it according to the style you want. After the shape is completed, ferment it for the second time. The weather here is already very hot now. , so just leave it at room temperature for about 40 minutes.
10. After the secondary fermentation is completed, brush the dough with ash and bake at 00 degrees Celsius (preheat first) for 18-20 minutes.
11. Regarding the shape of yellow peach bread: first cut out a 12*12CM square dough piece, apply a little egg juice in the middle, then fold the four corners in, pinch it tightly, and then After the secondary fermentation is completed, squeeze the custard sauce in the middle, and then put yellow peach slices (this can be changed freely, you can put meat floss, other fruits, etc.)
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Layers of pastry bread
Has It has the characteristics of crispy taste, clear layers, melt-in-your-mouth, and rich milky flavor, and is deeply loved by consumers at home and abroad. The processing technology is as follows:
1. Because there is a lot of fat and sugar in the dough, it is difficult for the processing machine to mix it evenly, so a paddle mixer should be used instead of a hook mixer.
2 recipe ingredients: 70-80 high-gluten flour, 20-30 low-gluten flour, 10-12 fine sugar, 4-9 butter, 1 emulsifier, 4-6 milk powder, 14-20 eggs, 5~8 fresh yeast, 50% water, 8~10% edible salt.
3 Mixing process ① Mix the yeast and part of the water first and set aside; ② Add oil, sugar, milk powder, and emulsifier, and mix evenly at medium speed; ③ Add the eggs slowly in portions and mix until evenly emulsified. Add the remaining flour and water, add the dissolved yeast on top of the flour, first mix the flour with other ingredients at slow speed, then switch to medium speed and mix the dough until gluten forms.
4 Low-temperature fermentation: Place 4-5kg pieces of dough on baking sheets and rest in a refrigerator at 1-3°C for 3 hours.
Fold 5 packs of oil. Roll the dough that has been fermented at low temperature for more than 3 hours into a dough sheet about 3cm thick, and then enter the folding process. The main purpose of folding is to make the fat wrapped in the dough create many layers through this process, so that the dough and fat are isolated from each other and not confused. Fold using the three-fold method, that is, brush oil on the pressed dough sheet and fold it in half from the middle. After the first folding, place it in the refrigerator to relax for 15 minutes, then fold it a second time. If you feel that the dough stretches well, fold it a third time. It must be brushed with oil before each folding and allowed to rest in the refrigerator for 15 minutes.
6 Temperature-controlled proofing. The folded dough is best fermented in a refrigerator at 1 to 3°C for 24 hours, then taken out to shape and proof. The proofing temperature of layer puff pastry bread is lower than that of the conventional method, because if the temperature is too high, the oil will easily seep out of the flour, affecting the layers of the bread. The proofing temperature is 20°C, the relative humidity is 80, and the proofing time is that of ordinary bread. 2/3. After rising, brush with egg water before putting it in the oven to increase the surface gloss.
7 Baking and decorating layered puff pastry bread should not be baked at too high a temperature, usually 165 to 175°C, for 10 to 15 minutes. Brush the surface with oil after it comes out of the oven, and sprinkle with powdered sugar for decoration after cooling.
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Cheese Bread
Ingredients:
2 slices of whole wheat bread · 1 spoon of salad dressing · Several salad leaves · 50 grams of cheese slices · 1/3 cucumber · Salt
Method:
1. Spread salad dressing on the bread slices. Spread the washed salad leaves and cheese on the bread.
2. Then cut a few thin slices of cucumber and place them on the cheese. Cut the remaining cucumber into thick slices, sprinkle with salt and pepper, and spread around the edge of the plate and next to the bread.
Tips for office workers:
Use the same ingredients to make a cheese sandwich. When carrying, cucumber slices are packed separately.