Oil and gelatinous class chapter

1. butter

Butter, the English name of the butter or butter fat, the Chinese early also called the cream, is separated from the milk in the fat, Hong Kong and Macao is also called to call it "butter" which is different from another kind of butter (with the cow's body fat like lard refined out of the oil) cattle body fat oil English name beef tallow, the two must be treated differently. This is different from another kind of butter (with cow body fat like lard refining out of the oil) cow body fat oil English name beef tallow, the two must be treated differently. Butter is generally used in baking. Animal butter: baking in the commonly used is unsalted butter, because unsalted butter flavor is relatively fresh. And sweeter. The baking effect is better. Butter is more commonly used in some of the heavy oil cake or cake thousand. By whipping butter can make the cake or cookie expansion to play the role of fluffy. The flavor is more aromatic. Some recipes also call for melted butter instead of liquid oil. (Stock up on common oils).

2. Cream of wheat

English name is morgorine, is margarine, commonly known as vegetable butter, in fact, the well is not the real butter, is extracted from the seeds of plants in the oil (similar to salad oil) after hydrogenation, reduce the degree of unsaturation, become solid fat, and then add the yellow color pigment and cream spices preparation and become the appearance, taste is very similar to butter margarine. The price of ice cream is lower than butter, will produce trans-fatty acids (the same with the vegetable cream, especially on the cardiovascular damage is very great.

3. Shortening

Shortening is a low melting point of butter mixed with other animal oils or vegetable oils made of high melting point fats and is used exclusively for the production of shortening. Its melting point is usually above 44 degrees, which is the highest melting point of fats and oils, so the texture of the snacks is better.

4. Lard

From the pig's fat extracted from a kind of fat. It can be used to make Chinese pastry. Cut the lard into cubes and stir-fry it in an empty pan, and it will boil out clear lard. When cooled at low temperature, it turns white and solid.

5. White oil

Commonly known as chemical lard or hydrogenated oil, is the fat processing deodorization, decolorization. And then give different degrees of hydrogenation, so that it becomes a solid white grease, can be used for bread production or instead of lard, another similar to the white oil snow white oil, whipping good oil white and delicate, can be used for heavy cream cake, buttercream decorative use. General home baking is not recommended to use such materials, unhealthy, containing trans fatty acids.

6. Liquid oil

Salad oil, olive oil, corn oil, sesame oil, soybean oil, peanut oil, liquid cream and so on. Can be used for cake and Chinese pie crust production. Generally used in cakes. Bread and other pastry production need to choose salad oil, corn oil and other colorless and tasteless oil.

7. agar

Agar is made from seaweed as raw material coagulant. Therefore. Agar is a vegetarian food. Unlike guylian, agar is much harder to dissolve and needs to be added to a well of boiling water and simmered for a few minutes before it completely melts into the water, and once the temperature drops below 40 bar. Once the temperature drops below 40 bar, it solidifies immediately. Agar also needs to be soaked before use and will swell to four times its size when fully soaked. The texture of agar is harder than that of guylian, and it is often used to make pastries such as jellied custard and cold cakes, so agar is not interchangeable with yinli.

8. Gelatin flakes/fish gelatin

Gelatin by the English name Gelatin translation, also known as gelatin or fish gelatin, is a kind of animal material from the cow bone or fish bone extracted from a kind of gel, the main ingredient is protein, rich in 18 kinds of amino acids is an ideal protein source. Gelatin in flake form is also called gelatin flakes translucent, yellowish brown. It has a fishy odor and needs to be soaked in water to remove the fishy odor, and should be softened in cold water before using the Ghirardine tablets. In baking is mainly used for mousse cake, jelly, pudding and so on. Mainly play a role in coagulation,

9. Ghirardine powder

Sheeted Ghirardine called Ghirardine tablets, powdered called Ghirardine powder. Gileadine powder and Gileadine tablets can be used interchangeably. The dosage is the same (e.g., 5 grams of Gilead tablets have the same solidifying power as 5 grams of Gilead powder). When softening the custard powder, usually use 3-4 times the weight of water to soak the custard tablets, then soften them and fish them out. Just wring out the water.