Now a lot of tutorials online. "Follow the gentleman to learn baking" book, a lot of the basics are taught. If you are afraid to learn not good want to go to school, you can inquire about the reputation of the better cake school there, it is estimated that the course of study is generally half a month to a month.

1, scales, measuring cups, measuring spoons (weighing materials with) pastry is not like Chinese food, the requirements of the grams is very strict, so be prepared for these weighing tools 2 . Whisks electric whisks and straight whisks (straight should be the kind of hand-beaters bought outside, cone-shaped) 3. steel pots stainless steel round-bottomed pots, preferably two of about 10 inches, one about 11 inches 4. sieve (used to sift flour, the purpose is to avoid the flour clumping) 5. rubber knives can be the batter scraped clean 6. spatula, scraper can be smeared with frosting on the cake decorated with scraping or scraping 7. the most important of all, of course, the most important thing to do, and the most important thing to do, of course, the most important thing to do, of course, the most important thing to do, of course, the most important thing to do, of course. The most important thing is of course the oven pull the rest are some small things lining paper, cooling racks, long cutter, turntable (that is, in the cake on the top of the laminating time to use, some MM on the home microwave oven inside the carousel), brushes, squeezing flower bag or flower tube flower nozzle, ball controller, pin leather knife, wire scraper)

dessert materials introduction

A, grease

1, butter () refers to the milk contained in the milk, the butter is the cream. Butter) is the milk fat contained in milk. It is rich in nutrients, delicious flavor, and easy to digest, and is a high-grade cooking oil. Some people call butter butter, this kind of name is not appropriate, because butter mostly refers to the fat fat in beef, the taste is rather stinky, is a kind of low-grade fat that is not suitable for cooking oil.

2, ice cream (Margarine) refers to vegetable cream, liquid vegetable oils processed into solid hydrogenated, and flavored, so that its color, flavor and properties are similar to cream, can be used in place of cream. Because it does not contain cholesterol, it is especially suitable for patients with cardiovascular disease.

3, vegetable oil is salad oil, sunflower oil, corn oil, olive oil and other plants in the oil.

4, white oil, also known as margarine, is a snow-white hardened snack oil. White oil has a wide range of uses, most commonly used to make batter cakes, cake cream frosting decoration, can also replace lard to do a variety of Chinese and Western shortcrust pastry, or lasagna muffins, kosher bread in the wrapping oil. However, most of the white oil is used in pastry rooms, single packages of large quantities, usually not easy to buy, so we generally use other oil instead.

5, whipped cream (Heavy Cream, Double Cream) is fresh milk after centrifugation floating in the upper layer of fat content of milk. Whipped cream must be refrigerated, and when using it, add the right amount of sugar and beat it until it reaches the right firmness (if you overbeat it, water will come out and it will not be able to take shape).

6, margarine is made of palm oil, nutrition and flavor is relatively poor, but the price is much cheaper than whipped cream, and easy to save. Margarine has been adjusted with sweet flavor, usually can be stored in the refrigerator frozen, when used to take out to make it half thawed can be stirred, very convenient and not easy to fail.

Two, sugar

Mostly use granulated sugar. Powdered sugar (frosting) is mostly used for surface decoration. Some small cakes in order to prevent the expansion of the volume also use powdered sugar. In addition to making flavorful pastries will also use honey, brown sugar, brown sugar, brown sugar, chocolate and so on.

Three, powdered materials

1, flour flour high, medium and low gluten. The whiter the color, the lower the gluten. Sometimes you can't buy low-gluten flour can be replaced by high-gluten or regular flour with cornstarch.

2, corn flour, also known as eagle corn flour. Not cornmeal, is a starch extracted from cornmeal, more used to thicken. In addition, added to the flour can reduce the gluten of the flour.

3, cocoa powder bitter brown powder without sugar, commonly used to make chocolate cake, chocolate cookies and so on. Because it is easy to clump, you need to sieve when using.

4, cream of tartar is a white acidic powder, added to the egg white, so that the protein foam white and hard. As the powdered cream of tartar is mostly large packages, and not easy to buy, sometimes can be replaced by a moderate amount of vinegar essence.

5, Baking Powder (Baking Powder) commonly known as baking powder, white powder. Usually easy to cover the lid to prevent moisture. Most cakes use it as a bulking agent. When using and flour sifted together, pay attention not to use too much, otherwise there will be a pungent flavor.

6, baking soda (Baking Soda) Chinese cuisine is often used to corned beef white powder. Because baking soda is alkaline, it is often used in making chocolate cake to neutralize the acidity of cocoa powder.

7, yeast (Yeast) an organism that slowly reproduces in a moist, warm environment and releases carbon dioxide to make the dough expand. Buns, buns, bread fermentation expansion is dependent on it.