Basic knowledge lesson plan for pastry baking

1. Baking Basics and Tips

Baking Basics and Tips 1. A few baking tips that you must know to get started

I don’t know about you What kind of common sense are you talking about?

The first thing is the equipment.

An oven and a refrigerator are necessary, one for baking and one for freezing.

Egg whisk and egg bowl, used to whip cream.

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

Electronic scales are used to weigh raw materials, and more precise ones such as measuring spoons and measuring cups are also needed.

Rubber spatula, used for cutting and mixing.

Decorating tips and piping bags are used for decoration, or for making macarons, cookies, etc.

Baking materials

Low-gluten flour, high-gluten flour, vegetable oil... these terms must be clear

Baking techniques

Kneading the dough , whipped cream, etc. all require long-term practice

2. Several useful tips for healthy baking

For novices, sometimes baking still requires basic skills. As a knock on the door, here are a few baking tips, hoping to help everyone bake better!

1. Invest in a silicone baking mat.

"Not only does it protect your pan, it cuts cleaning time in half, and the mat helps cookies bake more evenly."

2. When the edges are hardened, take your cookies out.

"If you wait until they are hardened before handling them, they will break your teeth!"

3. Get yourself some cake release spray.

4. Coat the fruit and chocolate like flour before adding it to your mixture.

"This stops all the bits from sinking to the bottom and ensures you have an even distribution of flavor"

5. Use an ice cream scoop to make your muffins and cakes.

"The ice cream scoop will make your waffles or cakes uniform in shape and size"

6. Vanilla extract.

"The taste is more similar to using real vanilla beans. Sprinkling this on the cake can enhance the vanilla flavor of the cake."

7. A spoonful of flour will give you an accurate measurement.

"When measuring flour, don't use your measuring cup. Use a spoon to put the flour into your measuring cup. It's convenient, simple and easy to grasp the amount over time."

8. Weighing

9. Don't be afraid to use salt.

"People always think that because it is a dessert, it does not need salt - this is wrong. We can add some salt appropriately according to the actual situation to alleviate the greasy feeling! "

10. If you need to use cooled butter, freeze it in front of the stove for about an hour.

When a recipe calls for frozen butter (pie crust, cookies, etc.), place the butter in the refrigerator for an hour or so before adding it to the recipe. This will prevent the butter from melting and keep the fat molecules intact, resulting in easier chopping and melting.

11. Let your cakes cool before trying to ice them.

12. Small things, like your flour, sift through a small sieve.

13. Check the expiration date of your soda.

"Baking soda should be replaced every month" 14. Many times, we should not overmix.

15. But if you are creaming butter and sugar, make sure it is fully mixed.

"If it is not mixed well, it will appear very yellow and hard. The phenomenon of unity. ”

16. Store the bread in an airtight container to keep the cookies fresh.

"The ends of the bread will become very hard if left for a long time. We can keep the freshness of the bread by placing it in an airtight container."

17. The cake is left outside for a short time and then placed in the oven.

18. Add some instant coffee chocolate.

"It doesn't make them taste like coffee, it just makes them taste more like chocolate."

19. Test your cakes with a toothpick to check if they are ready to eat. "

20. Freeze your cookie dough.

21. Make sure your indoor temperature is right for your recipe.

"Temperature is everything! If the recipe says softened butter, that means soft, so take into account the temperature of the room. The same goes for cold ingredients. When you need to sheet any dough, just make sure everything is super cold. "

22. Adding a drop of liquefied coconut oil helps to thin the melted chocolate.

"When using melted chocolate, adding a drop of liquefied coconut oil to thin the chocolate makes it easier to spread Bake or make candy. "

23. Use the same weight of eggs, flour, sugar and butter as for a perfect sponge cake.

"When making a sponge cake, weigh your eggs and then use the same weight of flour, sugar and butter. "

24. Freeze your sugar cookies and pie crust sheets for 15 minutes before placing them in the oven.

" Your cookies or pie crust sheets hold up better their shape. ”

25. If the dough is not fermenting as you like, you can put it in the preheated oven at low temperature for a short period of time (but be sure to turn off the oven first).

If the dough Doesn't rise well, preheat your oven to 200°F (just over 90°C, or 70°C for a fan-assisted oven), turn it off, and place the dough in the oven."

26. First put the cream in the mixer and bowl and put it in the refrigerator.

"First beat the whipping cream in your mixer and metal bowl and leave it in the refrigerator for a while, your cream will beat faster!"

Have you learned it?

3. Basic knowledge of baking

1. Processing of materials: Sifting of flour: Place a piece of thicker paper under the fine-mesh sieve or sift directly on the chopping board. Put the flour into the sieve and sift it twice continuously. This will make the flour fluffy and the quality of the cake will be better.

Add other dry powder materials and sift again to ensure that all materials are fully mixed together. If additives such as baking powder are added, they need to be sifted together with the flour.

Separate the egg yolk and egg white and tap the eggshell lightly on the edge of the bowl. After breaking the eggshell into two halves, quickly pour the egg yolk back and forth between the two halves of the eggshell so that the egg white flows. In the bowl. You can use an egg yolk or egg white separator, just knock it in and it’s OK! Use the finest side of a grater to grind the scrubbed or unwaxed lemon skin, but do not get into the soft, white, bitter layer beneath the skin.

If you use a peeler to scrape the lemon peel, it will be longer. Melting of solid cream Some cakes require solid cream. We need to melt it in advance. Just put the cream in a bowl and then separate it from water or put it in the oven to melt it into a thin paste.

Melt the chocolate, peel the whole chocolate into several small pieces, put it into a heat-resistant bowl, then place the bowl over a saucepan over water and heat it for about five minutes, stirring occasionally, until until the chocolate melts. Also note that it is best to melt at a water temperature between 40 and 50 degrees Celsius! 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. Homemade bread crumbs: 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 noodle 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 are using it for piping flowers, you have to stir until the top is a little stiff; but be careful not to beat it too hard, especially in a warm environment, otherwise the fresh cream will condense and even spread.

Dissolved gelatine gelatin, also known as isinglass, must be soaked in cold water to soften or "absorb water" before use. The dissolved gelatine must be cooled before being mixed with other mixtures; otherwise it will become streaks.

The dissolved ratio is 1 teaspoon gelatine to 1 tablespoon water. Steps: 1. Pour the water into a heat-resistant bowl, sprinkle the gelatin and let it "absorb water" for 5 minutes.

2. Place the bowl into a pot over water and heat until the gelatin is clear and dissolved. Cool before use.

Practical Tips ◆ Prepare the water first and then add the gelatine, otherwise it will agglomerate and cannot be effectively dissolved. ◆Heating should be moderate, otherwise the freezing effect will be lost.

2. The basic process of making emulsified batter. The texture of the cake made with this batter is a bit dense and moist. The cream, sugar and eggs are "emulsified" hard, and the air can be beaten into the mixture. Air is what makes a cake successful. Steps: 1. Use a bowl to whip the cream for 1 to 2 minutes until the cream becomes soft and creamy.

Add sugar and stir vigorously for 3 to 5 minutes until the color becomes lighter, the texture is fluffy and the volume doubles. 2. Add eggs and beat together, one at a time. Stir well before adding each egg.

The mixture will be very loose at first, then thicken, at which point you can add the next egg. 3. Scoop some sifted flour into the sieve. The sieve should be higher than the bowl. Sift the flour again into the milky mixture.

4. Use a large metal spoon to gently mix the flour with cutting and folding movements. Do not use stirring or beating methods, otherwise the originally created bubbles will disappear. 5. The finished batter should be smooth, thick and creamy, while sticking to the spoon and not slipping off easily.

Practical Tips ◆The size of the mixing bowl should allow the mixing action to be done easily. ◆The agglomerated mixture contains fewer bubbles. The remedy is to add a little more flour and one or two eggs and continue mixing.

Preparation of stirred batter The stirred batter has a light, fine and soft texture. At this point, bake immediately, otherwise the mixed batter will become loose.

Steps: 1. Beat egg yolks and sugar in a large bowl until the surface is as smooth as a ribbon; the mixture will become lighter in color, thicker and twice as swollen as before. If you pull a long strip from the surface and hang down, the long strip can last for 4 to 5 seconds.

2. Beat the egg whites into soft peaks, then add two tablespoons into the egg yolk paste and stir to make the texture soft. Gently fold in the sifted flour with a metal spoon.

3. Slowly drip the melted butter from the edge of the batter and mix gently; be careful not to drip in the milky sediment. 4. Add the remaining foamed egg whites and mix gently, but be careful not to over mix.

To make bread dough using the pressing method, you do not need to use a high-speed mixer. You only need a slow-speed mixer and a dough press. Its moisture content is low. The mixed dough should be The skin is smooth and tough, and needs to be shaped immediately, otherwise it will easily cause the dough to age and ferment. Steps: 1. First put the dry ingredients into the mixing tank, add the wet ingredients except oil and mix until a rough dough is formed.

2. Add oil and continue mixing to form a smooth dough. 3. Then put it into a dough press and press until the skin is on the surface.

Practical tips ◆Don’t press for too long, otherwise the gluten will break easily. ◆Don’t add too much water, otherwise it will be difficult to press the dough.

◆After the pressing is completed, it needs to be shaped immediately. Do not leave it in a high temperature environment for too long. The production of Chinese French bread dough requires the use of a high-speed mixer. Its moisture content is higher than that of the pressed dough, so the bread is also very soft.

Steps: 1. Mix the middle part of the flour and water slowly and then mix quickly until the gluten begins to expand and then ferment. (The temperature is controlled between 24-26℃, fermented for 60-120 minutes in a relative humidity of 75 and a temperature of 26-28℃. When the temperature is low, it needs to be fermented in the proofing room).

2. Mix the ingredients for the main dough except the oil at medium and fast speed until the gluten begins to expand, then add the flour and beat until it expands, then add the oil. 3. Stir at medium speed until the gluten is fully expanded, then stir at slow speed for 1 minute.

4. Continue fermentation for about 20 minutes before shaping. The production of direct method bread dough also requires the use of a high-speed mixer. Its moisture content is higher than that of the pressed dough, so the bread produced is softer.

Steps.

4. Several useful tips for healthy baking

For novices, sometimes baking still requires basic skills as a knock on the door. Here are a few baking tips. Little tips, I hope it can help everyone bake better!