1. Flour
Flour is the main force in baking. According to the different content of protein in flour, flour can be divided into low gluten flour, medium gluten flour and high gluten flour. Among them, the protein content of low-gluten flour is between 6.5% and 9.5%. Because low-gluten flour has no gluten and toughness, it can make the taste of cakes softer and more delicate. Therefore, low-gluten flour is usually used when making cakes. Medium gluten flour is the most common flour, which is often used to make Chinese snacks, steamed bread, steamed buns and other pasta. High-gluten flour is generally used to make bread. If there is no low-gluten flour, 80% medium-gluten flour and 20% corn starch can be mixed to replace it.
2. Butter
English name butter, which is oil extracted from milk, is a yellow solid in cold storage. Eighty percent of fresh butter is fat, and the rest is water and milk, which has a natural and mellow taste. Butter will become very soft when the temperature is around 28 degrees, which is the best time to send butter.
3. whipped cream
Light cream is a flowable white thick liquid with strong milk fragrance. It can be divided into animal light cream and plant light cream. Plant light cream is vegetable fat dessert cream, which is a light cream product artificially synthesized from vegetable oil. It is easy to send and has good plasticity, but in general, I recommend you to use animal light cream, which has a better taste and is healthier.
4. eggs
Eggs are one of the most common baking materials, and protein in eggs will condense during baking, so eggs are one of the main ingredients of cakes.
5.cream cheese
The English name Cream Cheese is an immature full-fat cheese with white color, delicate texture and slightly sour taste, which is very suitable for making cheese cakes. Cream cheese is easy to deteriorate after opening, so it should be eaten as soon as possible.
6. Sugar
Fine granulated sugar, coarse granulated sugar and powdered sugar are the kinds of sugar that you will often see when you first come into contact with baking, and they are also one of the indispensable raw materials in baking. Fine sugar is commonly used in making cookies and cakes, while coarse sugar is generally used in boiling syrup. Powdered sugar is the finest and can be used to make cookies, macaroon, etc.
7. salt
It can make the taste of the cake more layered.
8. milk
Fresh milk makes the cake taste more mellow and can act as moisture. Generally, water and milk in making cakes can be replaced equally.
9. Cocoa powder and dark chocolate
They are often used as raw materials in making chocolate-flavored cakes and can also be used in decoration.
10. vanilla extract
Vanilla essence is a kind of edible essence extracted from vanilla. Its unique aroma is noble and elegant, which gives cakes different quality and taste. It is often used to remove the smell of eggs in cakes or make vanilla snacks.