High-grade high-gluten flour: High-gluten flour contains about 1 1 ~ 13% of protein, has strong gluten and high viscosity, and is suitable for making bread, also called bread flour. If you knead it into a ball with your hands, your hands will become loose as soon as you open them, so the hand flour generally used to prevent sticking to your hands is mostly high-gluten flour.

Medium gluten flour standard: protein 9 ~ 1 12%, gluten and viscosity are relatively balanced. Generally used to make steamed buns, steamed buns, various Chinese cakes, pies, etc. , also known as "powder heart powder".

Low gluten flour and high diet: containing about 6.5-9.5% protein, with low gluten and viscosity, suitable for making cookies and cakes. It will agglomerate in your hand and will not loosen easily. This kind of low-gluten flour is often used in dining tables and Japanese cakes that we Asians like to eat.

Whole wheat flour: It is made by grinding wheat husk with rice bran and germ, and is often used to make whole wheat bread, steamed bread and biscuits.

2. Starch

1, corn starch corn starch is starch extracted from corn kernels. In the process of pastry making, it is sometimes necessary to mix a certain amount of corn starch into flour when making pastry batter. The gelatinization of corn starch is also used in making pie stuffing. In addition, the mixture of corn starch and medium gluten flour is the best substitute for cake flour (low gluten flour), which can reduce the gluten of flour and increase the soft taste of cake.

2, Taibai potato starch, when heated with water, will condense into a transparent and viscous shape. In China cooking, white powder is often mixed with cold water and added to the cooked dishes to make the soup look thick and the food look shiny. The soup thickened with white powder will become thinner after cooling, while the soup thickened with corn starch will not become thinner after cooling. Too white powder can't be directly heated, mixed with water or put into hot food, it will immediately condense into blocks and can't be boiled. After the food boiled with white powder is cooled, the juice will become thinner, which is called "backwater". Therefore, corn starch is generally used instead of white powder to make the material sticky.

3. Sweet potato starch Sweet potato starch, like white powder, will be sticky after being dissolved in water, but the viscosity of sweet potato powder is higher than that of white powder. Therefore, sweet potato powder is used less when Chinese food is thickened, because the viscosity is sticky. Sweet potato powder is widely used to make Chinese dim sum. Sweet potato powder can also be used for cooking. After the marinated ribs are dipped in coarse sweet potato powder and fried, the sweet potato powder can present a crisp taste, and the granular skin can also bring visual effects. This coarse sweet potato powder is usually used to fry pork chops at the table.

4. Ge Fen Ge Fen is made of the underground stem of the perennial plant "arrowroot". Ge Fen can be used to thicken soup, similar to corn starch powder and white powder, but corn starch and white powder need to be thickened at a higher temperature, while Ge Fen can be concentrated at a lower temperature.

5. Cassava flour, also known as water chestnut. It will be transparent after being cooked and heated with water, and the taste of QQ is elastic. Cream: There are two kinds of salt and no salt. Salt-free taste is fresher and sweeter and baking effect is better. If salt paste is used, the salt in the formula will be reduced. Real cream is extracted from milk, which can be used as the raw material of high-grade west point and cake.

Fermented cream: The cream made by fermentation is called fermented cream.

White oil:

It means that the oil is deodorized, decolored and hydrogenated to different degrees to make it into solid white oil, which can be used to make bread or replace lard. In addition, white oil similar to white oil has good dispersibility and excellent quality, and can be used for heavy cream cakes and cream frosting.

Butter:

That is, anhydrous butter, and the general ghee is processed ghee, which is made by adding yellow pigment and cream essence to hydrogenated white oil.

Lard:

Extracted from pig fat, it can be used in cakes and Chinese snacks, and has a fragrant smell.

Liquid oil:

There are salad oil, olive oil, sesame oil, peanut oil, liquid milk oil and so on. , can be used to make cakes and China pastry skins.

Wrapped in oil:

Flaky margarine is wrapped in Danish bread, muffins and dough that needs to be layered. Preferably, the water content of the oil is less than 20%.

Baking pan oil:

Made of corn oil or cream, it can be sprayed on the baking mold to prevent adhesion, and can also be sprayed on the surface of bread as a brightener.

Margarine:

This oil contains 15% ~ 20% water and 3% salt, and has a high melting point. Can be used instead of face cream, and the price is lower than that of face cream.

Storage of grease Any grease that stays in the air for too long will be oxidized and deteriorate. Therefore, oil should be stored in a covered container and kept in a cool and dry place, while cream has a low melting point and is perishable, so it should be kept or frozen in the refrigerator. Fine sugar:

It is more delicate than ordinary sugar, and it is more suitable for making pastry cakes, because when mixed with batter, it is easier to dissolve evenly, can absorb oil better, has good emulsification, and can produce more uniform pore structure and better volume.

Second, sugar:

Contains a small amount of caramel, such as the special flavor needed for baking food, which can be used instead of white sugar and is not affected by color.

Sugar powder:

Sugar is ground into powder. Generally, about 3% starch is added to sugar powder to prevent caking. It is used for icing or soft western-style cake shells.

Moisture-proof powdered sugar:

Sugar powder with proper amount of starch and oil is moisture-proof sugar powder, which is used to decorate the surface of products.

Rock sugar:

The fineness is higher than that of fine sugar, but it has no special taste and will not be turbid when heated. It can be used to make jam, soft candy and braised pork.

Brown sugar (brown sugar):

It contains a strong smell of molasses and honey, and is often used in cakes and biscuits with rich flavor.

West Point Conversion Syrup: Sugar is boiled with water and acid to about 108 degrees Celsius, cooled and neutralized with alkali to obtain syrup, which can be stored for a long time without crystal cleaning.

Corn syrup:

Also known as glucose syrup, it is composed of water, plant gum dextrin and glucose-based sugar, which can increase the moisture of products and is often used for icing and candy decoration.

Caramel:

After heating, the caramelization of sugar is dark brown, which can be used for surface color matching and fragrance enhancement.

Maltose:

It is divided into transparent water malt with light sugar content and maltose with high sugar content and dark color.

Dear:

It is a kind of hot syrup containing fructose, glucose and other monosaccharides, which has special flavor, sugar conversion and moisturizing effects. Fresh milk:

As a healthy food, it has nutritional value and can be used to improve the quality of cakes and western-style cakes. Its function is: 1. Adjust the batter concentration. 2. Increase the moisture of the cake and make the organization more detailed. 3. Lactose in fresh milk can increase appearance color, taste and fragrance. Milk powder:

Full-fat milk powder: Its moisture content is less than 5%, and its milk fat content is about 26% ~ 40%. Skim milk powder: the milk fat content is lower than 1.5%, and the moisture content is lower than 5%. It is even, delicate, soft, elastic and shiny. Light milk (condensed milk):

The dairy products are evaporated and concentrated, without adding sugar, canning and sterilization. They are evaporated milk, with milk fat content of 6.5%, skim milk solid content of 16.5% and whole milk solid content of 23%. Sour cream:

It is made by adding lactic acid bacteria to milk for culture or fermentation. It contains 18% milk fat, and has a sticky texture and a sour taste.

Yogurt: made from milk by strain culture. Most yogurts on the market are added with spices or seasonings and sweetness to increase the taste and flavor, but it is best to use natural yogurts when making western-style cakes. Condensed milk:

Milk is sweetened, heated, evaporated and concentrated to make sweetened concentrated milk with fat content not less than 0.5% and milk solid content not less than 24%, that is, condensed milk. Cream cheese:

It is the most commonly used cheese, which is made of curd produced by bacterial decomposition of cheese and fresh cream. Mascapone cheese:

Fresh cheese from Italy contains 80% milk fat, refreshing sweetness and milk flavor, and is an indispensable material in Tiramisu. Cream (whipped cream):

Cream itself is a liquid, which contains a lot of oil, and its processing effect is poor. It is often used as the raw material of stuffing, icing, sauce and cold dessert. Adding vegetable gum or stabilizer can make up for the processing difficulties. Whole egg: a liquid egg containing egg white and yolk, with no shell. Sponge cake is made of whole eggs and sugar heated to 38 ~ 42 degrees in water.

Protein: The whole egg can be used to make angel cakes, icing, cookies and so on.

Egg yolk: The whole egg does not contain protein and eggshell, but contains natural coagulant. The paste can be smooth and the product is soft. It is often used to make pudding, tiger skin and souffle or egg tart liquid. Protein of eggs will coagulate during baking, which has toughness and bite force. After the eggs are beaten, they can be coated with air, which will expand with the increase of temperature after heating and baking, which will help the expansion of the finished product. It can also be used as a raw material to brush on the surface of the product to deepen the color and fragrance of the product, which is more nutritious to use. Agar powder (jelly powder):

It is made by boiling seaweed, filtering, solidifying and then freeze-drying. It comes in strips and powders, but powders are more convenient to use.

Fish meal:

This is animal glue. Protein glue is extracted from animal skin and bones. It is often used to freeze cakes at West Point and Mu Si. It needs 4 ~ 5 times of cold water to soak, absorb and soften, and then blend with water in water.

Fish film: made of animal glue by decoloration and deodorization. When in use, it is soaked in ice water to soften it, then extruded and melted in water. Yeast powder:

Micro-granular, the dosage is 1/3 of that of fresh yeast, which is the yeast for fermenting dim sum products such as bread and steamed bread. Yeast reacts with sugar to produce carbon dioxide and alcohol. When baking is heated, alcohol will be evaporated and carbon dioxide will expand, resulting in expansion effect. It should be stored in a dark container and refrigerated. Baking powder baking powder:

The basic function is to expand the product, improve the tissue particles of the product and the tissue of each air chamber, make the cake tissue elastic, increase the toughness of the batter protein, prevent the air chambers from sticking to each other, and make the cake tissue more delicate. It should be stored in a sealed jar in a cool and dry place without refrigeration. Soda powder:

It is a fine white powder, which can release carbon dioxide when heated by water or neutralized with other acidic substances. Generally used in the formula of cakes and cakes with strong acidity, especially in chocolate sandwich, it can neutralize acid and alkali and make the product darker. Smelly powder or ammonium bicarbonate:

When heated, it is decomposed into carbon dioxide and water, and the dough begins to expand when the temperature rises. Generally used for products with less moisture, such as biscuits, puffs, Shaqima, fried dough sticks and so on. Tartar cream:

Acid salt, used to reduce the alkalinity of protein and the function of boiling syrup, is added when the protein is made to enhance toughness. S.p. emulsifier (cake emulsifier):

It can help oil and flood to mix easily, and there is no oil-water separation in emulsification, so as to reduce the proportion of batter and improve the quality of cake.