Baking basics and tips 1. A few baking tips you must know to start baking
Not sure what aspect of common sense you are talking about
First of all, it has to be the equipment,
An oven and a refrigerator are a must, one for baking and one for freezing.
A whisk and a whisk bowl for whipping cream.
Thermometers, hand-held and to put in the oven, to measure the temperature.
Scales, to weigh the ingredients, but also to prepare the finer ones, measuring spoons and cups.
Rubber spatula, for cutting.
Mounting mouth laminating bag, this is used to decorate, or macarons, cookies and so on need to use these to make.
Baking materials
Low-gluten flour, high-gluten flour, vegetable oil ...... These terms should be clear
Baking techniques
Kneading ah, whipping cream ah these, are needed to practice for a long time
2. Healthy baking a few useful tips
For newcomers to baking, some times it is necessary to use a little more than a few minutes. p> For the novice some times baking still need to have basic skills to serve as a knock on the door, here are a few baking tips, hope to help you better to do baking!
1. Invest in a silicon baking mat.
"Not only does it protect your pans, it cuts your cleanup time in half, and the mat makes cookies bake more evenly."
2. Take your cookies out when the edges have hardened.
"If you wait until they're all hardened to take them, they'll break your teeth! "
3. Get yourself some cake release spray.
4. Coat with something like fruit and chocolate before adding the flour to your mixture.
"This stops all the bits from sinking to the bottom and ensures you have an even distribution of flavors"
5. Use an ice cream scoop to make your muffins and cake.
"The ice cream scoop will give your muffins or cakes an even shape and size"
6. Vanilla extract.
"The flavor is more similar to using real vanilla beans, and sprinkling this on your cake will enhance the vanilla flavor of the cake quite a bit."
7. Spoonfuls of flour will do the accurate measuring for you.
"When measuring flour, don't use your measuring cup. Use a spoon to put the flour into your measuring cup for convenience and simplicity and to easily get the right amount over time."
8. weigh
9. don't be afraid to use salt.
"People always think that because it is a dessert, it does not need salt - this is not true, we can add some salt as appropriate and can relieve the greasiness that brings! "
10. If you need to use cooled butter, before the oven, freeze for about an hour can be.
When a recipe calls for frozen butter (pie crust, cookies, etc.), put the butter in the refrigerator for about an hour beforehand and then add it to the recipe. This will prevent the butter from melting and keep the fat molecules intact, resulting in easier chopping and melting."
11. let your cakes cool before trying to ice them.
12. very small things, like your flour, sift through a small sieve.
13. check the expiration date of your soda.
"Baking soda should be replaced monthly"
14. a lot of times we shouldn't overmix.
15. but if you are creaming butter and sugar, always make sure it's well mixed.
"If it's not mixed well it will appear very yellow and also harder not melted together."
16. keep the bread in an airtight container to keep the cookies fresh.
"Bread gets hard at the ends when left for a long time, we keep it in an airtight container to keep the bread fresh."
17. the cake is left outside for a short while before being placed in the oven.
18. add some instant coffee chocolate.
"It doesn't make them taste like coffee, it just makes the chocolate taste more like chocolate."
19. test your cakes with a toothpick to check they're ready to eat."
20. freeze your cookie dough.
21. make sure that the temperature in your room is right for your recipe.
"Temperature is everything! If the recipe says softened butter, this means soft, so take into account the temperature of the room. The same applies to cold ingredients. When you need flaky any dough, just make sure everything is super cold. "
22. adding a drop of liquefied coconut oil helps thinly melt the chocolate.
"When using melted chocolate, adding a drop of liquefied coconut oil to thin the chocolate makes it easier to coat for baking or making candy."
23. use the same weight of eggs, flour, sugar and butter as a perfect sponge cake.
"When making a sponge cake, weigh your eggs and then use the same weight of flour, sugar and butter."
24. freeze your sugar cookies and pie crust slices for 15 minutes, then put them in the oven.
"Your cookies or pie crust pieces hold their shape better."
25. If the dough doesn't rise to your liking, you can put it in a preheated oven at a low temperature for a short time, (but be sure to turn off the oven first).
If the dough doesn't rise to your liking, preheat your oven to 200°F (just over 90°C, or 70°C in a fan-assisted oven), turn it off, and leave the dough in the oven. "
26. first put the cream in a mixer and bowl in the refrigerator.
"Beat you mixer and whipped cream in a metal bowl first put it in the refrigerator for a while, your cream will beat faster! "
Did you learn?
3. Basics of baking
I. Handling of materials Sifting of flour will be fine mesh sieve pad a thicker paper underneath or sifted directly on the board, the flour into the sieve continuously sifted two times, so that the flour can be fluffy, and the quality of the cake made will be better.
Add the other dry ingredients and sift again so that all the ingredients are well mixed together. If you have added additives such as baking powder, it is even more important to sift it with the flour.
Separate the yolks from the whites by tapping the egg shells on the side of the bowl, breaking the shells in half, and then quickly pouring 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, just knock it down and it's OK.Grinding Lemon PeelUse the finest side of a grater to grind the skin of scrubbed or unwaxed lemons, but don't grind down to the soft, white, bitter-tasting lining under the skin.
The lemon zest will be longer if scraped with a zester. MELTING OF SOLID BUTTERMARK Some cakes need to be put into a solid buttercream, we need to melt it beforehand, just put the buttercream in a bowl and then melt it over water or in the oven to a thin paste.
Melt the chocolatePeel the whole chocolate into several small pieces and put it into a heatproof bowl, then put this bowl on top of the crockpot over water and leave it for about five minutes, stirring occasionally, until the chocolate is melted. Also note that it's best to melt the water at a temperature between 40 and 50 degrees Celsius! Bleached pistachios Throw the shelled pistachios into the hot boiling water and cook for 2 to 3 minutes.
Drain, remove the skin and wait until completely dry. Homemade Breadcrumbs Spread the bread, which is not fresh and with the crust removed, on a wire rack and bake at 140°C for 45 to 60 minutes, until dry and crisp and turning golden brown.
Once cooled, tear into pieces; then grind into a powder with a food processor or arrange in a plastic bag and crush with a hanging stick. Finally, sift through a fine-mesh sieve to remove the coarser-grained breadcrumbs.
Whip the whipped cream Pour the whipped cream into a bowl and whisk it with a ball whisk or an electric mixer until it forms soft peaks and the peaks used to curve downward. If you're using it for flowers, mix it until it's a little stiff at the top; but be careful not to over-beat it, especially in a warm environment, otherwise the whipped cream will curdle or even fall apart.
Dissolving gylcine Gylcine, also known as fish glue flakes, must be soaked in cold water to soften or "absorb" before use. Dissolved giletine can only be mixed with other mixtures after it has cooled; otherwise it will turn into a line.
The ratio for dissolving is 1 teaspoon of jerry canine to 1 tablespoon of water. Steps: 1. Pour the water into a heatproof bowl, sprinkle the custard and let it "soak up" the water for 5 minutes.
2. Place the bowl over a pan of simmering water until the custard is clear and dissolved. Cool before using.
Useful Tips ◆ Prepare the water first, then add the Ghirardine, otherwise it will clump so that it will not dissolve effectively.
II. BASIC PROCESS EMULSION BATTER MAKING The texture of the cake made from this batter is somewhat dense and moist. Making a strong effort to "emulsify" the cream, sugar, and eggs will knock air into the mixture, and this air is what makes the cake successful. Steps: 1. Whip the cream in a bowl for 1 to 2 minutes, until the cream is soft and creamy.
Add the granulated sugar and whisk vigorously for 3 to 5 minutes, until light in color, fluffy in texture, and doubled in size. 2. Add the eggs and beat them together, one at a time, whisking well before each addition.
The mixture will be loose at first, then it will thicken and you can add the next egg. 3. Spoon some of the sifted flour into a sieve, above the bowl, and sift the flour again into the creamy mixture.
4. Use a large metal tablespoon to gently mix the flour in a cutting and iterating motion, do not use a whisking or whipping method or the originally whipped bubbles will be lost.5. The finished batter should be smooth, thick and creamy while adhering to the spoon and not easily slipping off.
Practical Tips ◆ Size the mixing bowl so that the mixing motion is smooth. ◆ Lumpy mixtures have fewer air bubbles. The remedy is to add a little more flour and an egg or two and continue mixing.
Stirring the Batter The batter has a light, delicate, fluffy texture. At this point, it's important to bake right away or the blended batter will flop and fall.
Steps: 1. In a large bowl, beat the egg yolks and sugar until the surface is as smooth as a ribbon; the mixture will lighten in color, thicken, and double in size. If you pull a strip from the surface and it hangs down, the strip will last 4 to 5 seconds.
2. Whip the egg whites to soft peaks, then scoop two tablespoons into the yolk mixture and stir to loosen the peaks. Gently mix in the sifted flour with a large metal tablespoon.
3. Slowly drizzle the melted butter from the edges of the batter, mixing gently; be careful not to drip in any milky sediment. 4. Add the remaining whipped egg whites and mix gently, but be careful not to overmix.
Pressing method of bread dough production of this dough does not require the use of high-speed mixer, just a slow speed and the pasta machine and then with the press can be, it is less moisture content mixing good dough should be smooth skin, toughness is good, need to be shaped immediately, otherwise it is easy to cause the dough aging fermentation. Steps: 1. First, put the dry ingredients into the mixing tank, add the wet ingredients except grease first mix until rough dough.
2. Add the fat and continue mixing to a smooth dough. 3. Then put it into the pasta machine and press it to the surface.
Practical tips ◆ Don't press the dough too long, or the gluten will be easily broken. ◆ Don't add too much water, or it will be hard to press the dough.
◆ Shape the dough as soon as it's pressed, but don't leave it in a hot environment for too long. Making bread dough for the medium methodThis dough requires a high-speed mixer, and it has a higher moisture content than pressed dough, so the resulting bread is also soft.
Steps: 1. Mix the flour and water of the medium seed part of the slow speed, then switch to fast mixing until the gluten begins to expand, then fermentation. (Temperature control between 24-26 ℃, in the relative humidity of 75%, temperature 26-28 ℃ environment fermentation 60-120 minutes, low temperature need to be placed in the fermentation room).
2. Then the main part of the ingredients except the oil, with medium and fast mixing evenly into the gluten began to expand and then add the seed noodles to beat until extended and then add the fat. 3. Then mix with medium speed until the gluten is fully extended, and then finally with slow speed mixing 1 minute.
4. Continue fermentation for about 20 minutes before shaping. Direct Method Bread Dough Preparation This dough also requires the use of a high-speed mixer, which has a higher moisture content than the pressed dough, so the resulting bread is also softer.
Steps.
4. A few useful tips for healthy baking
For newbies some times baking or basic skills to knock on the door, here are a few tips for baking, I hope to help you better to do baking!
1. Invest in a silicon baking mat.
"Not only does it protect your pans, it cuts your cleanup time in half, and the mat makes cookies bake more evenly."
2. Take your cookies out when the edges have hardened.
"If you wait until they're all hardened to take them, they'll break your teeth! "
3. Get yourself some cake release spray.
4. Coat with something like fruit and chocolate before adding the flour to your mixture.
"This stops all the bits from sinking to the bottom and ensures you have an even distribution of flavors"
5. Use an ice cream scoop to make your muffins and cake.
"The ice cream scoop will give your muffins or cakes an even shape and size"
6. Vanilla extract.
"The flavor is more similar to using real vanilla beans, and sprinkling this on your cake will enhance the vanilla flavor of the cake quite a bit."
7. Spoonfuls of flour will do the accurate measuring for you.
"When measuring flour, don't use your measuring cup. Use a spoon to put the flour into your measuring cup for convenience and simplicity and to easily get the right amount over time."
8. weigh
9. don't be afraid to use salt.
"People always think that because it is a dessert, it does not need salt - this is not true, we can add some salt as appropriate and can relieve the greasiness that brings! "
10. If you need to use cooled butter, before the oven, freeze for about an hour can be.
When a recipe calls for frozen butter (pie crust, cookies, etc.), put the butter in the refrigerator for about an hour beforehand and then add it to the recipe. This will prevent the butter from melting and keep the fat molecules intact, resulting in easier chopping and melting."
11. let your cakes cool before trying to ice them.
12. very small things, like your flour, sift through a small sieve.
13. check the expiration date of your soda.
"Baking soda should be replaced monthly"
14. a lot of times we shouldn't overmix.
15. but if you are creaming butter and sugar, always make sure it's well mixed.
"If it's not mixed well it will appear very yellow and also harder not melted together."
16. keep the bread in an airtight container to keep the cookies fresh.
"Bread gets hard at the ends when left for a long time, we keep it in an airtight container to keep the bread fresh."
17. the cake is left outside for a short while before being placed in the oven.
18. add some instant coffee chocolate.
"It doesn't make them taste like coffee, it just makes the chocolate taste more like chocolate."
19. test your cakes with a toothpick to check they're ready to eat."
20. freeze your cookie dough.
21. make sure the temperature in your room is right for your recipe.
"Temperature is everything! If the recipe says softened butter, this means soft, so take into account the temperature of the room. The same applies to cold ingredients. When you need flaky any dough, just make sure everything is super cold. "
22. adding a drop of liquefied coconut oil helps thinly melt the chocolate.
"When using melted chocolate, adding a drop of liquefied coconut oil to thin the chocolate makes it easier to coat for baking or making candy."
23. use the same weight of eggs, flour, sugar and butter as a perfect sponge cake.
"When making a sponge cake, weigh your eggs and then use the same weight of flour, sugar and butter."
24. freeze your sugar cookies and pie crust slices for 15 minutes, then put them in the oven.
"Your cookies or pie crust pieces hold their shape better."
25. If the dough doesn't rise to your liking, you can put it in a preheated oven at a low temperature for a short time, (but be sure to turn off the oven first).
If the dough doesn't rise to your liking, preheat your oven to 200°F (just over 90°C, or 70°C in a fan-assisted oven), turn it off, and leave the dough in the oven. "
26. first put the cream in a mixer and bowl in the refrigerator.
"Beat you mixer and whipped cream in a metal bowl first put it in the refrigerator for a while, your cream will beat faster! "
Did you learn?
5. Newbie baking self-taught what to do
a new oven to arrive to empty bake, let the heating tube odor dissipate.
b procurement back to the tools, completely cleaned once, blow-dry use; which whipped protein with the most important tools and containers, can not have water and oil or other substances, otherwise the protein will never beat.
c molds placed in a dry place, such as not closed environment, next time before using a cleaning in advance, after all, home dust is still quite a lot.
d baking powder materials, I personally recommend finding a plastic box, especially plastic ziplock bags encapsulated raw materials, easy to stick to the ash after greasy, take the hand will be more difficult.
e Butter shelf life of one year refrigerated, frozen for two years, such as the whole purchase, cut into small pieces of their own, with greaseproof paper or plastic bags and other packaging, frozen processing, need to be a day in advance of the turn to refrigerated.
f Mozzarella, best to buy locally, and then use ice packs in transportation, can not guarantee that the quality does not decline, of course, except in winter.
g anode mold, must be careful and careful again, very easy to scratch a mark.
h Beginners remember not because the mold looks better, fun, or other non-objective factors crazy to buy, the last will find that the number of times used is very small, or not used at all. It does not increase the level of baking because the molds are bought more.
i When the oven is in use, don't crowd around in front of the oven, so that the glass doesn't suddenly fall out due to some kind of chance, especially if there are children, old people, and small animals in the house, so pay attention to some baked goods production tips.