Baking involves a lot of things, you need to slowly, step by step to understand, the following baking in the commonly used equipment, in order to better complete the production of products.
The equipment commonly used in baking are ovens, dough machines, egg beaters, waking boxes, crispers, refrigerators and so on.
(I) Oven
The oven is the basic equipment that is necessary for making baked products. There are many types and styles of ovens, generally commonly used is a flat oven, air oven and steam baking machine, mostly electric energy as a heat source, also called electric oven. The oven is mainly operated by temperature setting, timing and other buttons or knobs.
1. Temperature setting: General oven can control the upper and lower fire, in general terms, is the desired temperature of the baked product, such as a product recipe mentioned in the baking temperature for the upper fire 170 ℃.
When you buy a new oven, you generally need to use the oven thermometer to measure the temperature inside the oven, to see if it has a deviation from the actual set temperature, if there is a difference, we must remember the temperature difference, the next time you bake products, make appropriate adjustments. For example, set the temperature of 180 ℃ (product baking temperature), the actual measured temperature of 200 ℃, the temperature difference of 20 ℃, then the oven temperature will be reduced to 160 ℃ can be, and vice versa, will be adjusted in accordance with the degree of temperature difference.
Measuring the temperature difference this step is very important, especially the first into the baking of the white, the adjustment of the oven temperature is particularly critical, a little less attention, the product will be baked paste or did not reach the desired state, resulting in a waste of materials. If you are working in a store, then the wasted materials can only be at your own expense.
2. Timing:
Baking time is somewhat related to the internal temperature of the oven, the amount, shape, thickness, and serving container of the product. First of all, the temperature inside the oven has the greatest influence, generally the higher the oven temperature, the shorter the baking time, and vice versa, the longer the time. Secondly, the greater impact is the thickness of the product, because the product is heated in the oven from the outside to the inside of the process, in the baking of thicker products, if the use of high-temperature baking, the surface will be heated first, the formation of the product skin is too fast to prevent the heat from penetrating into the interior, which is easy to cause the baking is not enough, there will be a surface scorched, the internal state of the uncooked. Therefore, the baking temperature should be reduced moderately, the thicker and larger the product, the longer the baking time, such as 8-inch round chiffon cake, the thinner and smaller the thickness of the product, the shorter the baking time, such as cookies and cake rolls of the embryo.
(ii) Mixing Machine
A mixing machine is a machine that mixes various ingredients and stirs them into a dough, commonly used in the production of bread, cookies and other products. Its variable speed switch is used to control the speed of mixing, the production of different products, the control of its mixing speed is not the same, to the bread, for example, the pre-mixing stage needs to be slow mixing, a flour class because of high-speed operation and spilled everywhere, the middle of the fast mixing gluten, and then slow mixing later on, specific products should be analyzed in detail.
(C) egg beater
Egg beater is often used to whisk viscous objects, such as batter, meringue and egg, etc., mixing paddle generally have a net, fan and hook shape of three.
The mesh is generally made of stainless steel wire, which is less strong, and is mainly used for whisking smaller combinations or substances that need to be aerated, such as meringue, which relies on whipping to get into the air and puff up the volume of the egg.
The fan is forged from the whole, the shape of the edge of the shape of the inner wall of the egg-beating cylinder is the same shape, with a certain degree of strength, the role of the area is large, suitable for the viscosity of a medium-sized substances, or substances that do not need to enter the air, such as the production of frosting.
The hook-shaped mixing degree is higher, mainly used for the production of substances with a thicker texture, such as dough.