The key to making biscuits
The importance of biscuits can be seen from the frequency of their appearance, whether it is by the general bakery, restaurant banquets, which play an important role in the small soldiers. The production of cookies is easier than other pastry, but there are still many things to pay attention to, before you want to enjoy the fun of homemade homemade food, you can not know this information.
Categories
There are two main categories of biscuits, depending on the ingredients and characteristics of the finished product.
1) Batter-type pancakes
A. Fluffy pancakes
The content of the ingredients in the recipe is grease, sugar, and water in descending order, because a large amount of grease and sugar in the mixing process, 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 aid of a spoon or a squeezing bag, as in the case of Danish pastry.
(2) milk foam type small western cake
A. Sponge type small western cake
sponge type small western cake and sponge cake recipe is similar, the main raw material are whole eggs or egg yolk, the batter texture is thin and soft, so it is necessary to squeeze the flower bag to be shaped.
B. Egg white cake
Similar to the angel food cake, the egg white is beaten to wet peaks and then mixed with other dry ingredients, which must be shaped with a piping bag, such as cream cake.
Mixing
There are two methods of mixing generally used.
1) Sugar-oil mixing method
Most biscuits are mixed using the sugar-oil mixing method, i.e., the dry ingredients in the recipe are mixed with the fat first, then the eggs in the recipe are added and mixed evenly, and then water (or milk, juice, etc.) is added in order to mix well with the flour.
(2) Direct Mixing Method
Most of the hard and crispy biscuits, i.e., refrigerator biscuits, are made by direct mixing, which means that all the ingredients in the recipe are mixed together. Usually, the length of mixing time directly affects the crispness of the finished product. Longer mixing time will make the batter fluffy and the finished product more crispy, while shorter mixing time will make the batter dry and hard, which will make the finished product more hard.
Baking
The temperature and time of baking will directly affect the success of the product, so it is necessary to pay attention to it.
1) The baking temperature of pastry is usually 175~190 degrees Celsius in medium temperature, and the top fire is high and the bottom fire is low.
(2) too low a temperature will cause the finished product dry, hard, light color, and spread the area is too large.
(3) The temperature is too high, easy to cause the edge of the cookie into the phenomenon of baking scorched, and reduce the ability to spread.
(4) correctly baked biscuits, the edges and bottom should turn golden brown.
Spicy pastry production success, looking at the fruits of their labor. Is not it feel more flavorful than the bought out of the oven pastry, then raise the hands of hard work, hands on production!