"The first book essential to baking novice" Description: absolutely unprecedented, the recipe world's strongest pastry baking book, with a complete baking illustration as the main line, designed to cookies, cakes and all kinds of desserts 13 categories of topics.

The content is very detailed, the introduction of ingredients is okay.

I, flour

High-gluten flour: protein content averages 11.5-13.5%, high protein content, so gluten, mostly used for bread, pie crust. Due to the high gluten is not easy to moisture, with the hand grip is not easy to form a ball, often used as anti-staining hand powder;

Medium gluten flour: protein content of an average of 8.5-10.5%, moderate content, viscosity is more balanced, suitable for most of the Chinese dim sum, eaten in soft with strength;

Low-gluten flour: protein content of an average of 6.5-8.5%, the content of the low gluten weak, suitable for making fluffy cakes and various types of cake, and the gluten is weak. It is suitable for making fluffy cakes and all kinds of cookies.

Two, corn starch

Corn refined starch, no gluten, can be used to adjust the gluten of the flour, to a certain proportion to replace the low-gluten flour used in the production of cakes, can make the finished product more fluffy texture.

Three, granulated sugar

Granules fine easier to dissolve, in addition to increasing the sweetness of the finished product flavor, there is viscosity, gloss, stability and other baking functions. In some use is irreplaceable, such as chiffon cake in the egg whites need to add fine sugar to whip, can not be replaced with other sugar.

Four, powdered sugar

is the sugar ground into a fine powder mixed with corn starch and become a few times more than the average sugar fineness, easier to dissolve, is the production of cookies, cookies, an important ingredient; moisture-proof powdered sugar because of strong moisture resistance, the color of the snow-white, mostly used in the decoration of the finished product of baking.

Fifth, maltose

Refined by the malt and then refined a syrup, generally used in large quantities for peanut sugar, cinnamon cake, etc., in addition to increase the sweetness of the most important role in bonding the role of the ingredients.

Six, unsalted butter

is separated from milk combined with milk fat and made, as the name suggests, no added salt, also known as light butter, is a natural fat. As an important ingredient in the production of butter cookies, it needs to be whipped in a solid state for use, and is an important source of baking fats in addition to salad oil.

Seven, light cream

Refined from milk, milk fat content is higher than milk, generally around 35%, after whipping can be done to make the center of the cake and decorative, but also the production of various types of mousse irreplaceable a natural ingredient, different whipping state will have a different taste experience.

Eight, baking powder / baking soda

Both are food additives, is a baking agent. Baking powder, also known as baking powder, dissolved in water will release carbon dioxide, after heating will produce gas, commonly used in the production of cakes and cookies, to increase the fluffy and soft taste;

Sodium bicarbonate of baking soda, encountered in yogurt, chocolate, jam and other liquids containing acidic substances, the formation of bubbles will produce gas, play a role in increasing fluffiness and balancing the role of acidity, but too much to join will lead to excessive alkali flavor and destroy the natural flavor.

The two additives, although they seem to be about the same, but the reasons for adding them and the amount added are very different, and they should not be substituted for each other.

Nine, fast-fermenting yeast

Yeast fermentation produces bubbles to make the product fluffy, is an indispensable material for the production of bread, pizza crust. The advantage of quick-fermenting yeast is that it is fast-fermenting and easy to store, and can be sealed and refrigerated after opening.

Ten, Ghirardine

is refined from animal skin or bones in the gelatinous, yellowish-brown color was translucent, when used to soak in ice water to soften, add desserts can be made into mousse, jelly, pudding and so on, the taste is better.