What to do when you start baking is as follows:

What to learn when you start baking:

1, cookies:

Cranberry cookies, almond wafers, grape soufflé, fun and plenty of Dutch countryside cookies, cartoon cookies, scallion oil cookies, cookies, green tea and red bean cookies, oatmeal cookies.

2. Breads:

Matcha Acacia, Dark Knight, Chicken Burger, Brioche, Blueberry Cheese Bun, Meat Loaf, Brioche, Country Walnut Soft O's, Pumpkin Soft O's, Old Bread, Red Wine and Cinnamon Soft O's, and Hand Torn Bread.

3.Cakes:

Light cheesecake, caramel pudding, red velvet cake, honeycomb cake, Japanese Oshiba, tiger cake, semi-cooked cheese, caramel madeleine, brownie, New York cheesecake.

4, pastry, etc.:

Wife cake, taro pastry, custard, lasagna, butterfly pastry, twisted pastry, two-color croissant, Danish yellow peach, hand-torn bag, dirty bag, yellow peach pie, walnut pie, apple pie, Cantonese moon cake, French cheese moon cake.

Baking Basics:

Sifting Flour:

Pad a thicker piece of paper underneath the fine mesh sieve or sift it directly on the board, and put the flour into the sieve for two consecutive sifts, which will make the flour fluffy and the quality of the cake you make will be better. Add the other dry ingredients and sift again so that all the ingredients are well mixed together. If you have added baking powder or other additives, it's even more important to sift it with the flour.

Separating the yolks from the whites:

Tap the egg shells on the side of the bowl to break them in half, then quickly pour the yolks back and forth between the two halves of the shells so that the whites flow into the bowl. You can use a yolk and egg white separator and just tap it down.

Grinding Lemon Zest:

Use the finest side of a grater to grate the skin of a scrubbed or unwaxed lemon, 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 longer.