Generally, low-gluten flour is used for cakes, but it is difficult to buy. You can use corn starch + ordinary flour (not dumpling flour) mixed in a ratio of 1:4/dispbbs.asp?boardid=3&id=2511 Essential baking tools, materials, knowledge and skills for novices
Complete baking knowledge (zt) 1. High-gluten flour: protein content is more than 11.5%, generally suitable for making bread.
2. Low-gluten flour: protein content is less than 8.5%, generally suitable for biscuits and cakes.
3. Sugar: Used to increase the sweetness, moisturizing and aroma of food.
4. Butter: The ingredient is milk fat, which has aroma and softness.
5. Eggs: The main material of Western pastries, which can provide product moisture, fragrance, bubbles and elastic taste.
6. Yeast: Yeast is a kind of live fungus, which can be divided into fresh yeast and dry yeast.
In a humid and warm environment, it will slowly multiply and release carbon dioxide to make the dough expand. It is generally used to make steamed buns, steamed buns and bread, and can also be used to make soda crackers, while cakes rarely use yeast.
7. Baking powder (baking powder): referred to as b.p., is used to produce bubbles in the product and give the product a puffy texture. Its pH value is neutral.
8. Baking soda (baking soda): referred to as b.s., is used to produce bubbles in the product and give the product a puffy texture. Its pH value is alkaline.
9. Tartar powder: used to neutralize the alkalinity of egg whites and help stabilize the protein foam. It is often used in chiffon cakes.
10. Gelatine flakes/powder: Also known as animal glue, it is in the form of transparent flakes or powder. It must be soaked in 5 times cold water. It is soluble in warm water at 40°C. It is generally used in jelly and mousse cakes.
One gelatine tablet is about 2.5 grams, and can be used instead of gelatine powder in equal amounts.
Not suitable for vegetarians.
11. Geely T: plant-based glue, suitable for vegetarians.
Can be substituted for gelatine in equal amounts.
It can also be used for piping gel.
12. Fresh cream: It is divided into two types: plant-based and animal-based. It is generally used to decorate cakes and make mousse.
13. Milk: Dairy products are used in Western pastry to make the products aromatic and provide moisture. They are wet materials. Because they contain lactose, they can color the baked products faster, increase the color of the products, and provide nutrition.
It is a common ingredient in baking.
14. Improver: There are two types of improvers currently on the market, one in powder form and the other in paste form.
The ingredients of powdery improver are: flour, soybean powder, emulsifier, sugar and some vitamin C.
The ingredients of the paste improver are: salt minerals, vitamin C or protein enzymes, and emulsifiers.
15. Vanilla extract/bean: Vanilla bean is a natural spice commonly used in baking. Vanilla extract and vanilla powder are also available on the market, which can increase the fragrance of the product.
2006-5-25 13:44:48 Get the title of AK stir-fry: only sauerkraut, not green flowers. Level: super moderator article: 2121 points: 14388 registration: February 9, 2006, 3rd floor QQ baking secret recipe (repost) filter
Flour: Hold a fine-mesh sieve over a large bowl and sift the flour twice. This will make the flour fluffy and the cake will be of better quality.
Add other dry powder materials and sift again to ensure that all materials are fully mixed together.
Separate the egg yolk and white and place the eggshell on the edge of the bowl. After cracking the eggshell in half, quickly pour the egg yolk back and forth between the two halves of the eggshell so that the egg white flows into the bowl.
Use the finest side of a grater to grind the scrubbed or unwaxed lemon skin, but do not get to the soft, white, bitter layer beneath the skin.
If you use a peeler to scrape out the lemon peel, it will be longer.
Melt the chocolate. Peel the whole chocolate into several small pieces and put it into a heat-resistant bowl. Place the bowl over a saucepan over water and heat it for about five minutes, stirring occasionally until the chocolate melts.
Blanch Pistachios: Put the shelled pistachios into hot boiling water and cook for 2 to 3 minutes.
After draining, remove the skin and wait until completely dry before using.
Toasted Bread Flour: Spread stale bread with the crust removed on a wire rack and bake at 140°C for 45 to 60 minutes, until crispy and golden brown.
After cooling, tear into pieces; grind into powder with a food processor, or place in a plastic bag and crush with a pasta pin.
Finally, sift through a fine-mesh sieve to remove coarser particles of bread flour.
Whip the cream into a bowl and beat with a ball whisk or electric mixer until soft peaks form and the peaks bend down.
If you use it to squeeze flowers, you have to stir until the top is a little hard; but be careful not to beat too much, especially in a warm environment, otherwise, the fresh cream will condense and even spread.