The world of baking is wonderful and beautiful, and it's important to lay a good foundation if you want to make mellow flavors. From the most basic separation of egg whites and egg whites, sifting of flour to the advanced cake batter mixing and bread dough production have Oh, a window to learn!

I. The punishment of the material

flour sifting solution

will be a fine mesh sieve pad a thicker paper or indirect sieve on the board, the flour into the sieve continue to sieve twice, so that the flour can be loosened to make the cake quality will be better. Then add some other dry powder type of material sifted again, so that the whole plate of material can be enough to mix. If you have added baking powder and other additives, you need to sift with the flour.

Split the whites and whites

In the bowl of the small buckle eggshells, the eggshells cracked into two halves, in the two halves of the eggshells between the two halves of the yolks, very quickly pour the yolks back and forth, so that the whites flow into the bowl. Of course these days there are yolk and egg white separating machines that just knock it down and you're OK! When making a cake, the whites and yolks, if they need to be separated, must be separated very cleanly.

Grate the zest of lemons

Use the finest side of a grater to grate the zest of scrubbed or unwaxed lemons, but don't get to the soft, white, bitter-tasting lining under the skin. If you use a zester to scrape out the lemon peel, it will be very long.

MELTING OF SOLID BUTTER