Send: Send this action is used in almost all west point baking, which means that the material is stirred vigorously with an egg beater, so that a large amount of air enters the material, and the finished product expands during the heating process, making the taste softer. Generally, such as egg whites, whole eggs, butter, whipped cream and so on. Generally, we often see the words wet foaming or dry foaming in the protein and whipped cream, which refers to the degree to which we want to beat the material.
Wet foaming: the egg white or whipped cream is foamed roughly, then whipped with sugar until it is textured and white and smooth. When the eggbeater is pulled up, it is elastic and upright, but the tail end is slightly bent.
Dry foaming: after the egg whites or whipped cream are roughly foamed, add sugar and beat until the lines are obvious and white and smooth. When the eggbeater is pulled up, it is elastic and the tail end is straight.
Clear play-also known as egg splitting. It refers to the method that egg white and yolk are whipped separately, and then combined into one after being sent away.
Mixed play-also known as whole egg method. It refers to the method of whipping egg white, egg yolk and sugar together.
Sieving: filter flour, sugar powder, cocoa powder and other powders with a sieve to avoid caking. However, it should be noted that sieving can only be used in very fine powder materials, such as whole wheat flour, which is relatively coarse and does not need sieving.
Melt in water: put the material in a smaller vessel, then put the vessel in a larger vessel filled with hot water and heat it in water to melt the material in the small vessel. This method is generally used in materials that cannot be directly heated and melted in fire, such as chocolate, fish powder and other materials.
Water-proof: When the whole egg is beaten, it is necessary to heat the egg yolk to reduce its consistency, increase the formation of its emulsion, and accelerate the mixing with protein and air, making it easier to foam and expand. When the animal whipped cream is sent away, it is easier to send it away by putting a basin of ice under it.
Water-proof baking or water bath: generally used in the baking process of cheesecake. When baking cheesecake in the oven, hot water should be added to the baking tray, and then the cake mold should be baked in the baking tray with hot water.
Softening at room temperature: butter is generally stored in cold storage because of its low melting point. When in use, it should be taken out and placed at room temperature for softening. If it is in a hurry to soften, it can be cut into small pieces or microwave, and the butter can be softened until it can be lightly pressed by fingers, and it cannot be completely dissolved.
Preheating the oven: Before baking, the oven should be set to the baking temperature 10 minutes in advance, so that the oven can reach the required baking temperature in advance.
Dough relaxation: egg tart skin, oil skin, crisp pastry and dough are stiff after kneading. It is easier to operate and will not shrink after standing and relaxing.
Inverted demoulding: it is generally used in Qifeng cake. When the baked Qifeng cake is taken out of the oven, it should be immediately inverted on the baking net and cooled before demoulding. Because Qifeng cake is easy to retract, it can be demoulded after inverted cooling, which can effectively reduce retraction.
Brush the baking mold with oil and powder: evenly brush the butter or sprinkle the flour in the mold, which can make the baked cake easier to demould, but it should be noted that Qifeng cake should not be brushed with oil and powder.
swelling agent
1, Baking Powder
Baking powder, also known as "instant powder" or "instant powder", or B.P for short, is a kind of west point swelling agent, which is often used for making cakes and cakes. It is a white powder with baking soda powder and other acidic materials, and corn flour as filler.
Although baking powder contains soda powder, it is added with acid powder (such as tata powder) after precise detection to balance its pH value. Therefore, basically, although baking powder is alkaline, baking powder on the market is neutral. Therefore, baking powder and baking powder cannot be replaced at will.
As for corn flour as a filler in baking powder, it is mainly used to separate acidic powder and alkaline powder in baking powder to avoid their premature reaction. Baking powder should also be preserved as far as possible to avoid premature failure due to moisture.
Baking powder is sold in supermarkets in general vegetable markets, so be sure to seal it against moisture after use.
2, Baking Soda powder baking soda
Soda powder, also known as "Baking Soda", "baking powder" or "baking soda", has a chemical name of "sodium bicarbonate" and an English name of Baking soda, or B.S., which is also a kind of west point swelling agent. It is a white alkaline powder that is easily soluble in water. After it is combined with water, it begins to act to release carbon dioxide, which is faster in acidic liquid (if juice), and the effect of releasing gas is faster with the increase of ambient temperature.
Soda powder will remain sodium bicarbonate after action, and too much use will make the finished product have alkaline taste. When baking soda powder is directly mixed with oil, it will also be saponified. The strong soap smell will affect the aroma and quality of West Point, so pay attention to it when using it.
Soda powder is also often used as a neutralizer, such as chocolate cake. Chocolate is acidic, which will make West Point sour when used in large quantities. Therefore, a small amount of baking soda can be used as swelling agent and also neutralize its acidity. At the same time, baking soda can also deepen the color of chocolate and make it look darker and brighter.
Adding too much baking soda powder to West Point will not only destroy the flavor or lead to too strong alkaline taste, but also make people feel palpitation, numbness of lips and temporary loss of taste after eating.
Soda powder is sold in general supermarkets.
3. Yeast yeast
Yeast is one of the commonly used swelling agents in West Point, but it is not a chemical swelling agent. In the process of fermentation, yeast swells the dough, and at the same time converts the sugar contained in shells or grapes into alcohol. Carbon dioxide and alcohol are by-products of yeast metabolism, and sugar is its raw material. Monosaccharide glucose and fructose were consumed first, and after a period of metabolism, yeast began to feed on polysaccharides. Therefore, the addition of sugar can increase yeast activity. The activity of yeast also depends on temperature, and the activity is the strongest at 35 degrees Celsius. Yeast is dormant at low temperature, and the higher the activity of temperature rise, but when the temperature is higher than 40℃, yeast cells are destroyed and begin to die.
Therefore, when making bread, it is suggested to mix with appropriate amount of warm water or warm milk and let it stand for 10 minute, so that the yeast can give full play to its activity, and then mix with other materials to knead the dough.
Again, friendly reminder:
1) Although baking soda powder and baking powder are both chemical swelling agents commonly used in West Point, it is best not to replace each other arbitrarily because of their different swelling power and pH value.
2) Although this kind of swelling agent has the characteristics of puffing the West Point, excessive use will make the finished product texture rough, affecting the flavor and even the appearance, so pay attention to the amount when using it.
4. Hair powder
Strictly speaking, this classification is also unscientific, because baking powder does not specifically refer to a certain type of swelling agent, but is a common name for swelling agents in general recipes, especially baking powder and yeast powder.
The baking powder used in cake or biscuit making refers to cake baking powder, which is mainly mixed with low powder and medium powder, and its main function is to promote the fluffy taste, mainly for cakes that are not stiff (not suitable for excessive stirring).
The leavening of pasta mainly refers to yeast, such as bread making or steamed buns, which is mixed with medium flour and high flour. Its main function is to expand gluten and increase dough volume, and the finished product tastes better and chewy. It is mostly used for finished products that need to stir the dough until it comes out of the ribs.
Therefore, when the recipe says "baking powder", it is necessary to judge the taste of the finished product and the category of the finished product itself, and then you can decide to use baking powder or yeast.
5. Ammonia, Armenia
The chemical swelling agent used in cream hollow cakes (puffs) is ammonia.
The smell of ammonia is similar to that of a toilet, so there is another common name called "smelly powder", also called "ammonia powder". I seldom buy this raw material for home baking, and I don't need baking powder to make puffs at home. It is completely supported by cream and flour. This is usually used in dim sum shops, so I will omit it and talk less.