Brief introduction of various pastry making materials
Flour is divided into low gluten flour, medium gluten flour and high gluten flour, and low gluten flour is needed to make cakes.
2. Corn starch, also known as raw flour, can be used as baking raw material for dissolving beans. And mixed with ordinary flour in proportion, which can be used to reduce the gluten of flour.
3. It's best to choose light and tasteless vegetable oil to make cakes, and try not to use scented oil such as sesame oil.
Butter is the oil extracted from milk. Butter can be divided into salt-free and salt-free Salt-free butter is commonly used in baking.
5. Cream includes animal cream and plant cream. Light cream is a white liquid like pure milk, which is slightly thicker than pure milk and has a strong milk flavor.
6. Eggs are used as leavening agent because they expand by stirring and wrapping air, so eggs are one of the materials that make up the cake.