If you want to beat the protein well, you must use a clean container, preferably a stainless steel egg beater. There should be no oil or water in the container, and there should be no yolk in the protein. Otherwise, you will not be able to beat the protein well, and the protein will not flow down if you turn the egg beater upside down. When manipulating by hand or hand-held electric egg beater, it is necessary to beat the egg white until it bubbles before slowly adding sugar. If sugar is put into the club in advance, it is difficult to beat the egg white well, and every place should be beaten evenly, so that the West Point will be beautiful and delicious, and the texture of the cake will be meticulous.
? Use of flour: All flour should be screened with a sieve before use, and the flour should be placed on the sieve, with one hand holding the sieve and the other hand patting it on the side to make the flour fall from the air into the steel basin. This can not only avoid flour caking, but also make flour mix with air, which will increase the bulkiness of the cake after baking, and at the same time, there will be no small particles when mixing with cream, so that the cake will not have a rough taste after baking. ? How to Play Cream Frozen cream can't be made, so it must be placed at room temperature before use to soften it to the extent that it is dented by gently pressing the cream with your fingers. Note that no matter how urgent you are, you can't use the microwave oven to thaw the cream. If you really need to thaw it early, use the water-proof heating method to soften it to the extent that it can be sunken by gently pressing your fingers. Don't overheat it. If it is melted into liquid, it can't be sent away. The softened cream can only be beaten loose after mixing with sugar. If liquid things such as egg juice or fruit juice are to be added to the cream, they must be added bit by bit, otherwise the cream will not be absorbed and will appear as separated fragments.
? How to play whipped cream: It is best to use aluminum foil packaging or bottled liquid whipped cream. Although it is convenient to use canned whipped cream, it is not only expensive in price but also coarse in texture, and it is not suitable for smearing. Before using whipped cream, you need to shake it a few times or mix it with chopsticks, and then use an electric mixer to make it wave-like consistency, so that the floral ornaments squeezed out too thinly will collapse easily; Playing too long, the texture is too rough? On the cake, rough pores will appear on the surface of the cake.
Material mixing method: No matter what kind of materials are to be mixed, it is necessary to add them in stages instead of all the materials, so as to make the finished product delicate and thick. For example, when mixing flour with cream, first pour in half of the flour, then mix the cream with flour from bottom to top with a scraper, and then add the other half of the flour and mix well; The same is true for flour added to egg liquid. If the flour is poured all at once, it is not only laborious to stir, but also the materials are not easily mixed completely, and there will be caking. In addition, when adding powdery materials for mixing, just gently mix with a rubber scraper, and don't stir too hard. Because this will make the flour gluten, the cakes will be harder; Sugar added when whipping cream or egg whites should also be added in 2~3 times.
When baking cookies:
The thickness and size should be consistent, and the baked color will be beautiful. The freshly made biscuit dough will be soft, so it can be frozen hard before making and baking. When baking, bake only one plate of cookies at a time. If the color of cookies is not even enough, you can turn the baking tray around and then bake. If you want to bake the second plate of cookies, you should wait until the baking tray is cool before putting the raw cookies in. Because the baking tray is too hot, it will destroy the shape of cakes. After baking, the biscuits should be completely cooled and shaped before they are taken down. When making western pastry, if you want to make the surface of the pastry bright and golden, you can brush the pastry with egg juice.
? How to use the baking mold:
When baking a cake, the baking mold must be coated with a thin layer of cream before use, and then sprinkled with a layer of high-gluten flour, or spread with anti-stick paper inside the baking mold first, so that the baked cake will not stick to the mold, and the biscuit die must be made by sprinkling flour before the pressed biscuit can be easily taken off; When baking snacks, the baking tray should also be coated with a thin layer of oil to prevent sticking, or wax paper and other backing paper to prevent sticking can be spread on the baking tray.