Baking raw materials
High gluten flour-wheat flour with protein content above12.5%. It is one of the main raw materials for making bread. It is mostly used in muffins (thousand-layer cakes) and cream hollow cakes (puffs) in western cakes. In terms of cakes, it is only used in high-content fruit cakes.
The protein content of low-gluten flour-wheat flour is between 7% and 9%, which is one of the main raw materials for making cakes. It is also one of the main raw materials in mixed cakes.
Note: low-gluten flour is hard to buy, and it is really impossible to find low-gluten flour. You can use 20% raw flour +80% flour instead of the effect.
Maqilin-its water content is15 ~ 20%, salt content is 3%, and its melting point is high. It is a substitute for cream and is mostly used in cakes and western pastry.
Maggie and Maggie are the same thing, that is, Margarine. Because of transliteration, there are two names. Maiqilin is margarine (vegetable). Cream is an indispensable food on the table in western countries, especially in France. I have a special liking for cream, and I can't leave it for almost any meal. The egg skin of an egg tart is made of wheat. I have seen it made of ghee (I have never tried it), and it can also be used to make Danish crisp. Although butter is also called cream, its nature is different, so it can't be used as the raw material of the tart. It can be used to make butter cookies and butter cakes. Maiqi cream has good ductility, so it can be very thin, but butter is not)
Crispy Magiline-This oil contains animal butter with high melting point, which is used for pastry, crisp bread and expanded multi-level production.
Generally, the water content in the product should not exceed 20%.
Ghee-There are many kinds of ghee. The best ghee belongs to secondary anhydrous cream, and the most commonly used ghee is processed ghee, which is made by adding yellow pigment and cream flavor to hydrogenated white oil. Its color and fragrance are similar to real ghee, and it can be applied to any kind of baking products.
The protein content of medium gluten flour-wheat flour is between 9 ~12%, and most of the steamed bread, steamed buns and dumplings used for Chinese dim sum are
And some cakes, such as egg tart skin and pie skin.
Low-gluten flour, a special flour for cake, is treated with chlorine gas, which reduces the acid value of the original low-gluten flour and is beneficial to the organization and knot of cake.
Structure.
Whole wheat flour-wheat flour contains its outer bran, so that the proportion of endosperm and bran is the same as that of raw wheat, and it is used
To make whole wheat bread and cookies.
Wheat germ-wheat germ part is separated from the body in the process of grinding, which is used to make germ bread.
Rich in nutritional value, especially for children and the elderly.
Bran-the outermost epidermis of wheat, mostly used as feed, but it can also be mixed with high-gluten white flour to make high-fiber bran.
Bread.
Rye flour-it is ground from rye. Because its protein composition is different from wheat, it does not contain gluten, and most of it is with high gluten wheat flour.
Mixed use.
Oatmeal-usually refers to oatmeal, which is used in baking products to make miscellaneous grains bread and cookies.
Corn flour-small and fine-grained, ground from corn, used as corn flour bread and miscellaneous grain bread in baking products, such as
When French bread is made on a large scale, it can also be sprinkled on the flour tray as an anti-sticking purpose for shaping the back dough.
Corn starch-also known as corn flour, is corn starch. When it is dissolved in water and heated to 65℃, it begins to swell to produce gelling properties, which is mostly used.
In the jelly material of pie filling or cream pudding filling. The formula of the cake can also be added to appropriately reduce the gluten of flour.
White oil-commonly known as chemical lard or hydrogenated oil-is a kind of oil that is deodorized and decolored by oil factory and then hydrogenated to varying degrees to make it.
Solid white grease, mostly used for making shortcakes or replacing lard.
White cream-divided into water-containing and water-free products, is the same as white oil, but the refining process of this oil is whiter, the oil is better, and the oil is better
Bai Jie is delicate. White cream with water is mostly used to make decorated cakes, while white cream without water is mostly used for cream cakes, cream frosting and
Other high-grade west point uses.
Emulsified oil-adding different emulsifiers to white oil or snow-white cream can make water and oil mix evenly when making cakes.
Li, mainly used to make high-content cream cakes and cream frosting.
Cream-there are two kinds of water and no water. Real cream is made from milk, which is used to make high-grade cakes and cakes.
Main raw materials.
Lard-extracted from pig fat, can also be used in bread, pie and various Chinese and western snacks in baked products.
Liquid oil-oil in the indoor temperature (26℃) in a liquid state are classified as liquid oil, the most commonly used liquid oil salad oil,
Rapeseed oil and peanut oil, etc. Peanut oil is most suitable for Cantonese moon cakes, while salad oil is widely used in Qifeng cakes and sponge eggs.
In the cake.
Coarse sugar-white sugar, with coarse particles, can be used in the production of bread and cakes or sprinkled on the surface of biscuits.
Fine sugar-is a kind of sugar commonly used in baking food production. Except for a few varieties, it is suitable for others, such as Qifeng cake.
Wait.
Sugar powder-generally used in icing or cream frosting and products with less water.
Brown sugar-Brown sugar contains a strong smell of syrup and honey, which is often used in baked products with dark color or strong smell.
Medium.
Honey-mainly used in cakes or cakes to increase the flavor and color of products.
Inverted syrup-sugar is made by boiling it with water and acid for a certain time and cooling it at a suitable temperature. This syrup can be stored for a long time.
Instead of crystallization, most of them are used in Chinese moon cakes, sachima and various products that replace sugar.
Glucose syrup-monosaccharide is the final product of starch after acid hydrolysis. Contains a small amount of maltose and dextrin. Can be used in some cakes.
Medium.
Malt syrup-a disaccharide, is the product of starch after enzyme or acid hydrolysis. Contains maltose and a small amount of dextrin and grapes.
Sugar.
Caramel-sugar is heated and melted to make it brown-black, which is used for fragrance or instead of pigment.
Whipped sugar-the converted syrup is stirred to form a lump, which is used for the surface decoration of cakes and western pastry.
Milk-fresh milk, containing 3.5% fat and 88% water. Mostly used for tower products in West Point.
Condensed milk-concentrated milk with sugar, also known as condensed milk.
Whole milk powder-the product of fresh milk dehydration, containing 26 ~ 28% fat.
Skim-free milk powder-skim milk powder, which is most commonly used in baking products. It can replace milk, and is usually used at a ratio of one tenth.
The skim milk powder is mixed with nine tenths of water.
Cheese, also known as cheese in China, is condensed from casein in milk, which is used for west point and making cheesecake.
Fresh yeast-a kind of bulking agent widely used in large factories for bread dough fermentation.
Instant dry yeast-a granular dry yeast formed by dehydration of fresh yeast. Because of its convenient use and easy storage.
At present, the most widely used yeast is used to make bread and steamed bread.
Baking soda-scientific name sodium bicarbonate, one of chemical swelling agents, alkaline. Commonly used in cake recipes with strong acidity and cakes.
In the formula.
Baking powder-also known as baking powder, one of the chemical swelling agents, can be widely used in the recipes of various cakes and cakes.
Smelly powder-the scientific name of ammonium bicarbonate, one of the chemical swelling agents, is used in cakes that need to be puffed. What's in the bread cake?
Almost no need.
Tatar powder-acidic substance, which is used to reduce the alkalinity of protein and cook invert syrup, such as adding it when making Qifeng cake and beating protein.
Plus.
Citric acid-acid salt, used for boiling invert syrup.
Egg powder-dehydrated powdery solid, including protein powder, egg yolk powder and whole egg powder.
Cocoa powder-high-fat, medium-fat, low-fat, and alkali-treated, non-alkali treated and so on. Is to make chocolate cakes and other products.
Common raw materials for this species.
Chocolate-there are sweet chocolate, bitter chocolate, hard chocolate and soft chocolate, and there are also various kinds of chocolates with different colors
Keli It is often used for decoration of baked products.
Coconut powder-there are several kinds, such as strip, filament and powder. It is a common raw material for making coconut flavor products.
Almond paste-a paste-like raw material made of almond kernel and other drupes. Often used in the decoration of baked products.
Cake oil-paste, an indispensable additive for making sponge cakes, is also widely used in various Chinese and western shortcakes, which can
Play a role in various emulsification.
Bread improver-used in bread formula can promote bread softness and increase bread baking elasticity.
Agar-extracted from seaweed, is a jelly raw material, which has strong gel property and is not easy to melt at room temperature.
Gel-loving powder-extracted from natural seaweed, is a jelly raw material. It is a frozen product for making all kinds of jellies, gels, puddings and mousses.
One of the main raw materials of products.
Essence-there are differences in oil, alcohol, water quality, powder, concentration and artificial synthesis, and the concentration and dosage are different. Before use,
You need to read the instructions before you decide.
Spices-most of them are developed from plant seeds, flowers, buds, skins and leaves, etc., and have a strong taste as seasoning products. Such as cinnamon
Powder, clove powder, cardamom powder and pepper leaves.
West Point Craft Workshop [Caiweixuan] (You can find some basic knowledge and practices of West Point here)