Toast toast is also a kind of Western-style bread, is the English translation of toast, in Cantonese generally called toast, in fact, it is a rectangular with or without cover baking listen to the production of listening to the type of bread. The bread baked with a lid is sliced into squares and sandwiched with ham or vegetables to make sandwiches. With no lid baking hear baked bread for the rectangular dome shape, similar to our rectangular bread.
Croissants are very popular in France, not from France, but from other countries "imported". Strictly speaking, in France, bread is bread, that is, for the French people called Pain, such as the French people familiar with the French bread, but, such as "croissants" and other cream rolls, but the French people commonly known as "Vienna sweet bread or desserts", a little bit similar to our doughnuts or American Donuts, with chocolate, jam, cream, raisins and other flavors.
French BaguetteThe baguette is a long, stick-shaped bread that represents French bread, and the baguette is the most traditional type of French bread. Baguette is the most traditional French bread. It is a simple recipe, rich in nutrients, and has a strong wheat flavor, which is loved by French people and bread lovers all over the world. The standard baguette has a uniform standard in shape and weight, generally 76cm long and 250g each, and the slant cut must have 7 cracks to be considered authentic.
Whole wheat bread because whole wheat bread refers to the use of whole wheat flour without removing the outer bran and wheat germ bread made of whole wheat flour, rich in crude fiber, different from the use of refined flour made of general bread. Whole wheat bread is characterized by a slightly brownish color, many small grains of bran visible to the naked eye, and a rougher texture, but with an aroma. Because of its high nutritional value than white bread, rich in crude fiber, vitamin E and zinc, potassium and other minerals, very popular in foreign countries, rich in B vitamins, microbes especially like it, so it is easier to moldy and stale than ordinary bread.
White BreadWhite bread is made from the center of the wheat endosperm part. It has a soft texture and is easy to make. It is mainly made of high gluten flour, yeast and butter. With milk, soy milk is suitable for breakfast. But diabetics need to be careful and eat less.
Mixed grain bread using oat flour, wheat flour, flaxseed, canola, walnuts, hazelnuts and other raw materials made of bread, called "mixed grain bread". Compared to regular bread, it is richer in minerals, fiber and vitamins.
Rye BreadRye bread is a type of bread made from rye flour, common in Northern and Eastern Europe, with a heavier flavor. Compared to white bread, rye bread is darker in color and contains more dietary fiber and iron.
Cake baked goods cakes can be broadly categorized into three main types depending on the ingredients used, the nature of the batter and the mixing method.
Milk foam cake is commonly known as clear cake, the main raw material eggs, is the use of egg proteins in the batter in the mixing and baking process expansion; its biggest difference with the batter type of cake is that it does not contain any solid fats and oils, but according to the situation of the addition of a small amount of liquid fats and oils to reduce the toughness of the cake is too large. And according to the difference of using only egg white or whole egg can be divided into angel and sponge cake.
Batter cakes, commonly known as grease cakes, are high in fats and oils, which are used to lubricate the batter, soften the tissue, and help the batter to incorporate a large amount of air into the mixing process to create a bulky effect. If the recipe for this type of cake contains a high amount of fat, there is no need to add a bulking agent, and the fat is used directly to incorporate air into the mixing process to make it expand, while if the amount of fat is less than 60% of the amount of flour, baking powder or baking soda must be used to help the cake expand.
A chiffon cake is a combination of a creamy foamy cake and a batter-type cake, which is mixed in batches and then blended. It is characterized by fluffy tissue, plenty of moisture, an aromatic smell and a light flavor.
Biscuit baked goods can be distinguished into two categories according to the baking recipe ingredients and the characteristics of the finished product.
Batter type biscuits A. Fluffy biscuits
The content of the ingredients in the recipe is in the order of fat, sugar and water, because a large amount of fat and sugar in the mixing role, wrapped in a large amount of air, so that the batter is fluffy.
B. Crisp and Hard Cakes
This kind of cake has the same amount of fat and sugar, but less water, which makes the dough softer, and it has to be put in the refrigerator before it can be taken out and sliced, which is why it is also known as refrigerator cake, like chocolate walnut cake.
C. Crisp and Hard Cakes
Crisp and hard cakes have the highest sugar content, followed by oil and water, and their dough is dry and hard, so they can't be shaped by squeezing a flower bag, and they can be shaped by hand or by modeling, with a crunchy and hard texture, such as the almond brittle chips.
D. Soft pastry
The water content in the recipe is more than 35%, and the finished product has a fluffy texture, which can be shaped with the help of a spoon or a squeezing bag, as in the case of Danish pastry.
Sponge cake
Sponge cake is similar to sponge cake, the main ingredient is egg or egg yolk, the batter is thin and soft, so it is necessary to use a flower bag to form.
B. Egg white cake
Similar to angel cake, the egg whites are beaten to wet peaks and then mixed with other dry ingredients, which must be shaped with a piping bag, as in the case of cream cake.
Western pastry baked goods Western-style pastries are mainly divided into small snacks, cakes, shortening, mixed pastry and gas ancient five categories.
Small snacks are butter or white oil, sugar, eggs, rich powder as the main ingredient and some other accessories (such as ingredients, spices, cocoa, etc.) and made of a class of small shapes, styles, tastes crisp and sweet desserts. Such as wax ears, sand cookies, Dumplings, squeeze flowers and so on.
Cake is a larger class of pastry products. It has a soft organization, sweet and tasty, beautifully decorated and so on. In its ingredients in the egg, butter content is high, thus rich in nutrition. Cake category is divided into soft cake, hard cake two kinds. Soft cake is characterized by cake ingredients without oil, such as green cake, flower cake. Hard cake is characterized by cake ingredients in the oil and some other accessories, such as fruit cake, sun cake.
The main ingredients of shortening products are flour and oil. The product style is beautiful and generous. There are many kinds of products, such as ice puffs, milk rolls, such as pastry, buns, powdered sugar flowers and so on.
Mixed shortcake is a mixture of sugar and oil noodles, eggs made of multi-shaped samples, soft and crispy, sweet flavor. The surface of the product can be added to other accessories to add a variety of flavors, suitable for the mouth.
A lot of air-gu class products, small shape, there are two kinds of soft and burgundy crisp.