(1) First, you need to master the basic roasting techniques of commercial coffee, as described in the "Coffee Tasting Book".

(2) The basic categorization of fine coffee is similar to that of commercial coffee. However, "character" has been added to the axis, so it is necessary to understand this concept beforehand.

(3) There are too many beans for simple categorization, and they need to be treated individually. It is better to find out the characteristics of each bean and find the right time to stop roasting as soon as possible.

(4) There is little difference in water content and density.

(5) Take advantage of the bean's roast to bring out its personality and get a simple flavor.

(6) The softer the bean, the more variable its characteristics are, and it is difficult to know when to stop the roasting of A and B beans.

(7) Boutique coffee can skip the hand-selection step, but it also tests the roaster's skills and knowledge.

3, baking must know a few baking common sense

I do not know what you are talking about in terms of common sense

First of all, it must be the equipment,

oven and refrigerator is a must, one for baking, one for freezing.

A whisk and a whisk bowl for whipping cream.

Thermometers, handheld and in the oven, to measure the temperature.

Scales for weighing the ingredients, and for the more delicate, measuring spoons and cups.

Rubber spatula for cutting.

Mounting nozzle mounting bag, this is used for decoration, or macarons, cookies and so on need to use these to make.

Baking materials

Low-gluten flour, high-gluten flour, vegetable oil ...... These terms should be clear

Baking techniques

Kneading ah, whipping cream ah these, are need to practice for a long time

4, cake baking, must know the 12 small common sense, you know what

Nowadays, baked goods are becoming more and more popular, although there is a considerable part of the people can make baked goods through the oven, but it is worth to praise is not much, not that they do not have to try to do it with all their heart, but some of the common-sense The understanding is not enough, leading to do not make a satisfactory baked goods.

1, most home ovens are mechanical temperature regulation. Therefore, the temperature of each oven can not be completely accurate, and need to be adjusted and adapted to the individual situation when using.

Even if the same brand of the same model of the oven, the temperature will not be consistent.

2, in the ordinary flour mixed with 20% of corn starch or wheat starch, can reduce the gluten of flour, instead of low gluten flour.

3, when using tinfoil, you need to make the matte side of the tinfoil touch the food.

4, when the baking recipe mentions "vegetable oil", please try to choose light-colored and tasteless vegetable oil, rather than choosing heavy-colored and heavy-flavored fats and oils, such as peanut oil, tea oil, olive oil and so on.

5, in addition to the oven, baking the most important tools are kitchen scales and measuring spoons. If you really don't want to buy a measuring spoon, then please buy at least one electronic scale with a minimum range of 0,1 gram.

6. Whole milk powder mixed with water in a ratio of 1:9 can be substituted for whole milk. It can be so substituted in all occasions where milk is required in baking recipes.

Therefore, milk powder is more widely used in baking than milk.

7, bread, please do not put in the freezer, will accelerate its aging.

8. In general, "butter" and "cream" are the same thing.

9. Most cookies can be made sugar-free by replacing the sugar in the recipe with 90% xylitol for diabetics or people who want to lower their calorie intake.

But it is important to note that each person should not consume more than 50 grams of xylitol per day.

10. Sugar can help in the whipping of egg whites and whole eggs, and make the whipped foam more stable.

Therefore, when whipping eggs, the sugar added to the eggs should not be replaced with xylitol.

11, according to personal taste needs, most of the sugar in the recipe, can be adjusted within the range of 30% increase or decrease, will not have too much impact on the finished product.

But please do not increase or decrease the fat in the formula.

12, the baking sheet and tinfoil have a heat insulation effect.

When the baked food color, in the surface cover a piece of tinfoil, or in the upper part of an empty baking tray, can play a role in preventing the surface of the food color too dark.

01

The first step, of course, is to buy some beginner's tools, there are ovens, electric beaters, electronic scales, measuring cups, multi-size measuring spoons, flour sifters, and so on, which are all essential. In addition, there are many other tools for baking, which can be chosen specifically according to the dessert you want to make, such as some molds.

02

The second step, with the tools, is to prepare the ingredients to start. At first, see a lot of various almost completely unknown ingredients must be particularly confused. So, I suggest you can first choose some simple you want to learn dessert, and then find the corresponding recipes, according to the recipe ingredients to buy. I recommend starting with the simplest cookies and tarts, then breads and others.

03

Step 3, here are the ingredients. The general necessary ingredients are low gluten flour, high gluten flour, butter, milk, light cream (animal-based is healthier), custard, baking powder and these. These are generally necessary, in addition there must be other ingredients, some are easier to find, such as sugar, eggs, milk, etc., and some may have to choose the ingredients according to the specific dessert you want to make.

04

The last step is to make it. In the beginning, you can find some recipes online or online recipe tutorials, note that in the beginning it is best to choose simple desserts with a high success rate, preferably cookies and tarts. When you make it, you must pay attention to the amount of control, must be strictly according to the recipe requirements, otherwise it is easy to fail. But don't worry, as long as you love baking, and are patient, careful and conscientious enough, you will slowly find it easy and enjoy it.

What are the basics of baking3

A. Flour 'choice

In general, high-gluten flour is commonly used to make bread, pie crust, muffins, dumpling skins, noodles, and other pasta snacks with a tough texture. Medium gluten flour is suitable for making steamed buns, buns, biscuits, sesame balls and other pasta snacks that are soft and a little strong. Low gluten flour is most suitable for the production of various pastries, chiffon cake, open smile, pot cake and other fluffy texture, puffy cakes, snacks and various cookies.

The right choice of good flour to make a good work Oh, do not think I'm not enough low-flour to take the high-flour to replace Oh, so you make out of the cake will become very hard and not hair. The flour can not be directly replaced between the use, add corn starch to reduce the gluten can be.

Conversion:

4 gluten flour + 1 cornstarch = 5 low gluten flour

eg: 40g gluten flour + 10g cornstarch = 50g low gluten flour.

1 high-gluten flour + 1 cornstarch = 2 low-gluten flour

e.g.: 10 g high-gluten flour + 10 g cornstarch = 20 g low-gluten flour

5 high-gluten flour + 3 cornstarch = 8 medium-gluten flour e.g.: 10 g high-gluten flour + 6 g cornstarch = 16 g medium-gluten flour

As the protein content of high-, medium- and low-gluten flours is not a Fixed value, so the above formula is for reference only ha

Second, the softening of butter

The softening of butter is a problem, sometimes take it out of the room temperature after half a day does not melt, which can be anxious to die of gluttony of the partners, some of the children's shoes to the butter to get the fire baked, water heating, put into the microwave oven ding hot. What happened? Either the butter melted into a state of oil and water; or is half melted, the other half is still solid. Is it that hard to soften butter?

Softening method:

Butter at room temperature softening is time consuming, you can first take the butter out of the softening put aside, first go to the preparation of other materials, basically ready to do the work when the butter is also softened. If you don't want to wait, you can also try to melt the butter by heating it over water and then putting it in the freezer for 3-5 minutes

When you take it out again, it's soft and semi-consolidated, but this is a time-saving method that works better in the winter when you can't soften it up at room temperature, but it's not very easy to control. The degree of softening of the butter is generally able to use the finger in the butter to press out the finger touch or finger squeeze under the butter can contain the finger can also.

Third, the choice of mold

Do different baking to use different molds. Like doing pizza, pie, heavy oil cake (cheesecake, pound cake) such as food, in order to more easily release the mold, generally use non-stick mold for baking. For cakes like chiffon and sponge that need to climb up the walls of the mold, you need to use an anodized mold to make it climb bigger.

Four, liquid materials

Why do you need to add the butter to the egg mixture evenly? Can't you just add it all at once? What's the difference between the two?

The reason for adding the egg mixture to the butter is to make the eggs mix better with the butter. If you are adding liquid ingredients such as milk, you should also add them in batches. How many times you add it depends on how much liquid you have. Generally, add no more than one-third of the total amount of butter, and after each addition, use a whisk to beat the ingredients until they are completely emulsified before adding the next one.

This process must be careful, do not be too much trouble to pour the liquid ingredients all at once, this may lead to the ingredients are not mixed up. If you have a lot of liquid ingredients, you can add a little bit of low-flour powder.

Fifth, the oven's "temperament"

The oven has a difference, even if it is the same oven, their temperature may be different, so in the baking according to their own oven to adjust the actual situation, to understand the TA's temperament. The first thing you need to do is to know the temperament of your oven. The first thing you need to do is to try a few more times to understand the temperament of the oven, and then you will be able to bake a lot more easily in the future.

Sixth, the unit of the material

The general recipe will use grams or spoons, spoons as a unit, so that the indication will be clear and easy to understand. The ingredients given in the baker's recipe will never be ambiguous, for example, you won't be told to use 3 eggs for the sauce. Because the size of the egg varies, some eggs 30g, 40g, 50g have, so a recipe if the writing is not clear to pay attention to, it is best to change the recipe, after all, a little less error may lead to the failure of the baking it.

Seven, the choice of sugar

Baking in the sugar is commonly used in granulated sugar, powdered sugar and sugar. A small number of confectionery will also use the coarse granulated sugar used in our kitchen as decoration. Of course, some special pastries will also use yellow sugar, brown sugar, such as mara cake, red date cake and so on. These recipes will indicate the amount of sugar, just follow the recipe.

Cookies should pay attention to the use of granulated sugar and powdered sugar, they are not interchangeable. Sugar can make the cookies crispy and delicious, while powdered sugar makes the cookie pattern delicate and beautiful, to strictly follow the recipe to add Oh.