cake
1. Matters needing attention in cake making
1. When making cakes, the quality of flour directly affects the quality of products. Generally,
flour should be used to make cakes. Because
has no gluten, the cakes made are particularly soft, bulky and smooth. If
is short for a while, it can be made of medium gluten powder or
with a proper amount of
.
2. Another main raw material of the cake is eggs, and the bulkiness of eggs mainly depends on the
protein in the protein. However, only when the
protein is whipped at high speed, it can wrap a lot of air and form bubbles, which makes the cake bulky. Therefore, when whipping the protein, it is advisable to use high speed instead of low speed.
3. The
for making cake embryo is made by adding 5g water to 1g white sugar, boiling and cooling thoroughly. Eggs and sugar should be whipped at high speed, which is required by the characteristics of < P > protein.
4. Before
,
it must be preheated, otherwise the softness and elasticity of the baked cake will be affected. The equipment for beating the cake must be clean, especially the oil
items, otherwise the cake will not be loose, which will affect the quality and taste.
5. In the traditional method of making cakes, the inner wall of a bottomed mold is often coated with oil, so that the edges of the cakes made are often colored and the bottom color is dark. Now, you can make cakes with a cake ring, just put a piece of white paper on the bottom of the ring instead of oiling, and the edges of the cakes made are colorless and the bottom color is lighter, which can save costs, including the cakes on the surface and the bottom.
After the cake is baked and thoroughly cooled, it is not until it is used that the cake ring is removed and the paper at the bottom is removed to ensure that the cake is not air-dried to affect the quality.
6. The baking temperature of the cake depends on the amount of mixture in the cake. The more the mixture, the lower the temperature. On the contrary, the less the mixture, the higher the temperature.
7. The baking time of the cake depends on the temperature, how much mixture the cake contains, what kind of stirring method and so on. Generally speaking, the longer the time, the lower the temperature; Conversely, the shorter the time, the higher the temperature. The big cake has low temperature and long time; Cupcakes are hot and short.
8. The cake should be covered on the cake board while it is hot, so that the moisture contained in the cake will not volatilize too much and the humidity of the cake will be maintained. In addition, when the cake is hot, the shape is not completely fixed, and the surface of the cake can be leveled by the weight of the cake itself.
9. Low-gluten flour is used for making
, while medium-gluten flour is used for making oil cakes. This is because the structure of oil cakes is looser than that of
, and the structure of cakes is further strengthened by using medium-gluten flour. So as to become more compact and not loose.
2. Cake making technology (here are ten kinds of cake making methods for students who are interested and qualified to try DIY cakes)
1.
Raw materials: 6g of eggs, 3g of sugar, 29g of low-gluten flour,
3g,
1g,
appropriate amount.
utensils:
,
, small pot, pad paper, cake ring, baking tray and cake board.
Method:
(1) Preheat
to 18℃ (or fire at 18℃ and fire at 165℃) for later use.
(2) Beat the eggs into
, add the white sugar, and beat them with
until they are white and thick and creamy.
(3) Sieve the low-gluten flour and
with
, gently pour into
, add the melted and cooled
and stir evenly to form a cake.
(4) put the cake into the padded paper, put it in the cake circle in the baking tray, smooth it by hand, and bake it.
(5) Bake for about 3 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it after cooling.
2.
raw materials: 63g of eggs, 31g of sugar, 5g of
or
, 31g of low-gluten flour, 1g of vegetable oil, and a proper amount of skim milk.
utensils: mixing barrel,
, pad paper, cake ring and cake board.
Method:
(1) Preheat the oven to 18℃ (or fire it at 18℃ and fire it at 165℃) for later use.
(2) Beat the eggs into a mixing barrel, add white sugar and
or
, and beat them on the
until they are thick and white.
(3) Gently mix the sieved flour into the mixing barrel, and after a little mixing, add the vegetable oil and skim milk, and continue to mix until it is evenly mixed into a cake.
(4) put the cake into the cake circle with the spread paper and put it in the baking tray, smooth it by hand, and bake it in the oven.
(5) Bake for about 3 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it after cooling.
3.
Raw materials: 5g of eggs, 3g of sugar, 5g of fine salt, 2g of low-gluten flour, 5g of
, 5g of fragrant
and 75g of vegetable oil.
utensils: mixing barrel, mixing basin, sieve, paper pad, cake ring and cake board.
Method of making:
(1) Preheat the oven to 17℃ (or fire it at 175℃ and fire it at 16℃), spread a pad of paper on the baking tray, and then put a cake ring for later use.
(2) Divide the eggs into yolk and egg whites for later use.
BBQ
Materials:
,
, onion ginger, sugar,
,
, salt,
, BBQ sauce (
), honey
Practice:
1. Cut the washed and drained
several times first.
2. Preheat the oven at 22 degrees, put the chicken wings on the grill, and spread
on the lower baking tray (easy to clean) to catch the dripping oil juice, or put the chicken wings on the
, bake for 15 minutes (turn over several times during the period), brush with honey and BBQ sauce, sprinkle with a little cheese powder (cheese powder will make the skin more brittle), and then bake for 5-. Out of the oven. Serve.
Little Water Experience: Chicken is very fragrant
very crisp, almost the same as
! It's a pity that I put a little more honey on it, < P >. Therefore, everyone should pay attention to honey as long as it is coated with a thin layer, and don't repeatedly apply a lot on it.
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This is a simple and delicious Dongdong. Wash and dry mushrooms. Cross knife, coat with
, sprinkle with
, salt,
, and bake at 22 degrees for 15 minutes. The unique fragrance of garlic and mushrooms is soft together. As soon as you open the oven door, you can't help drooling. :)
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Melaleuca chicken
Material:
One pair, foreign evil? Refine? A.
Slice the meat, add
and
to get 1 tbsp, sugar and starch 1
each, and salt 2/3-1
(the amount of salt
is only 1
, even 2/3 teaspoons if I eat lightly), and marinate for 1 minutes to taste <
onion is half cut into filaments; Peel potatoes, slice them, shred them, add 1 teaspoon of salt to water, soak for 5 minutes, and drain. An 8-inch pie plate (or other heat-resistant and baking-resistant container) is covered with cream.
set the plate:
spread half of onion, potato and chicken, sprinkle half of cheese, then spread the remaining onion, potato and chicken,
sprinkle the remaining cheese. Hehe, put a lot of cheese!
Baking:
Preheat the oven at 2 degrees Celsius for 1 minutes, put it in and bake for 2 minutes until the cheese melts and the surface turns golden.
baked, cut open and see, the surface is a little crispy
, the chicken inside is tender, with the fragrance of cream and onion, and the pulled silk
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.
2. Take this time to peel melon seeds, a small one, which hurts my hands.
3. Stir the softened butter into a paste with
.
4. Put the white sugar in several times and mix well.
5. Beat the eggs one by one, then pour them into the butter and stir.
6. Add three tablespoons of
sauce and stir.
7. Add melon seeds and stir.
8. Add
and stir. I use
of
, which is almost a cup, and I can make almost 2.
9. Take
, put the dough embryo on it, wrap it with a film, and knead it into strips. Ferment in the refrigerator for 1 hour. After 1 hour, go to the embryo, and you will find it is a little hard. Prepare the baking tray. I put a layer of < P > on it. There is no mold. I first cut a piece with a knife and put it directly on the baking tray. Later, I found it ugly, so I dug a spoon and pushed it onto the baking tray with another spoon, so that it was round. Later, I simply dipped some water in my hand, took a small piece and kneaded it into a ball, and pressed it on the baking tray, which was a round biscuit. Look what I'm doing. Cookies are actually three shapes. Don't laugh at me ... Yes, because they will expand after heating, there should be some gaps in the middle. I baked it for 1 minutes, and the surface was golden and slightly cracked. Take it out and put it on the
to cool, just like cookies. It tastes really good.
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one small piece, one dollar and six cents of alkali, four and a half parts of clear water, one kilogram and two ounces of boiling water, cooked
.
Practice:
(1) Heat the pan, stir-fry the diced cooked ham, white sugar and cooking wine in the pan, and hold it for later use when the sugar dissolves and penetrates into the ham.
chop it into pieces for later use.
(2) Pour two and a half Jin of flour into a pot, scrape a small nest, pour three or two or four pieces of cold water, and immediately pour eight or two pieces of boiling water, quickly mix them into snowflake-shaped pieces, pour them on
and air them until they are warm, then knead them on
until the dough glows, air them a little, add
before they are completely cooled, and knead them into a round with great strength. Then put it in a bowl and cover it for fermentation. The fermentation time is about four hours (short in summer and long in winter). When the dough is cut, there are many small holes (P) to form flour fertilizer.
(3) Add one or two pieces of flour to cook
and mix well to make crispy noodles, then pour six or four pieces of flour into the basin, scrape a small hole, pour one or two pieces of cold water, then pour three or two pieces of boiling water, and put them into the basin together with flour fertilizer, and pour the melted
at the same time. When they are kneaded vigorously to make them completely mixed, they are pulled into four-cent flour paste.
(4) Press the dough into an inch and a half
, put the pastry in the center and wrap it in three parts, then roll it into strips one inch wide and six or seven inches long with
(thick on one side and thin on the other), and then roll it up (into a screw shape). Then put the "screw" base board in place, press it flat by hand (about one and a half inches in diameter), put it on the left hand (with the side with
facing down), put in
crushed mud and a penny in turn, dice the ham into a round ball, press it flat by hand, and roll it into a round cake with a diameter of about two inches and two cents.
(5) Dip sugar with a brush. Brush the side with
on the cake surface, and then stick a layer of sesame seeds (the side without
does not brush sugar or stick sesame seeds).
(6)
。 There is no
at home, use a small
, bake for six or seven minutes and scoop up the sesame-free side, then dip a brush in sesame oil and apply it to the sesame surface.
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Materials:
1 egg, 6g protein, 1g sugar, 5g low-gluten flour, peeled
. Take out the stem and bake it at
16 ~17 (twice)
Fold it into a U-shape while it is hot, and then cool it ...
Supplement: the low-gluten flour should be sieved, and the
slices should be mixed from bottom to top, so the almond slices should not be broken and kept intact, and refrigeration can help shrink it.
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Homemade
Materials:
1 1/2 tsp of dry yeast, 3/4 cups of warm water (about 15g), 3g of softened cream
. 1/4 tsp of salt,
1/4 tsp of grass oregano, 1 tsp of sugar
Practice:
◎ Method of cake crust:
Sprinkle yeast on warm water, mix well to dissolve it, add material A and stir together to form a ball
Pour it on the table, add cream and knead for 1 minutes until it is smooth. Then knead the dough, put it back in the pot, cover it, put it in a warm place and ferment for 2 hours
Sprinkle some dry flour on the table, pour the dough on it, divide it as needed
, put it in the middle and ferment for 15 minutes
and defend it into a round cake, spread it on a baking tray or pizza tray, tidy up the shape, make a circle around it thicker
Punch holes in the cake crust with a fork.
◎
Practice:
Peel and chop the onion and
Heat it in a pan, add cream powder to scent the onion and
add material A to stir-fry and boil it.
Supplement: the traditional
juice does not contain sugar, but adding a little can alleviate the sour taste of tomato paste, which is more suitable for our taste. This is a thick pizza, and only two-thirds of the thin pizza is enough. In fact, the size and thickness can be adjusted by yourself, and there is no certain standard.
If you can't bake it all at once, you can bake it in batches, and it doesn't matter if you leave the uncooked pizza (
Press: it's better to cover it with
)
Making pizza doesn't need to be as particular as making bread, and the materials and methods are more flexible. Some people even make pizza with unfermented crust (
Press: Therefore, pizza can be regarded as the first entry of making bread, or even fail.
The proportion of materials can be more casual. For example, I like the smell of cream and
grass, so I put a lot more. At first, my son was not used to the taste of tomatoes, so I left it out, and it was delicious. Later, I slowly increased the dosage of
. Because I don't have tomato paste at home, I use
instead, so the sugar can be saved. I didn't switch to tomatoes until he could accept the taste of tomatoes.