Baking-related knowledge
Baking-related knowledge, with the quality of people's standard of living has improved, more and more people like to eat baked goods, but also like to do baked goods, and some of the food practice is simple, but it is also necessary to understand the basics of the knowledge, the following to baking-related knowledge.
Baking related knowledge 11, understand baking
Baking, from the English Baking, book definition is: the process of dehydrating, ripening and drying the ingredients under the ignition point of the ingredients through dry heat, the core of this food processing is the use of to the oven, mainly used for Western-style food.
In fact, when we say that someone likes to "bake", we mean that the person likes to bake to make Western-style pastries, including cookies, cakes, and breads.
2, cookies, cakes, bread introduction
Biscuits, cakes, bread is what we do not need to introduce, we have eaten. Here would like to explain is their classification. Some newbies often ask:
I want to make a cake, what ingredients do I need?
I want to make crispy cookies, recommend the ingredients!
Such questions are very difficult to answer.
Cakes can be divided into many kinds (chiffon cake, cheesecake, mousse cake, tiramisu cake, etc.) according to the raw materials, production methods, shapes, etc. Each kind of cake requires different materials and tools, and so do cookies and breads. So with so many types of cookies, cakes and breads, what's the difference between them? What kind should a newbie start with? Don't worry, it will be detailed below.
3, recipe, tools / molds, steps
Just said that the cake can be divided into many kinds, what is the difference between them? The difference lies in the square, tools / molds, steps this three aspects, which is to do any pastry before you must understand the three basic elements.
* Square
A square, also called a recipe, refers to the types and proportions of ingredients needed to make a certain pastry. For example, the following is to do modeling cookies square:
Chinese recipes, often say a little salt, the right amount of cooking wine, pastry recipes need to be accurate to grams, this point requires special attention. Different pastry, the required ingredients and recipes are completely different, the production needs to be strictly in accordance with the formula to buy raw materials, the proportion of each ingredient should not be arbitrarily changed.
*Tools/molds
The process of making Western-style pastries requires a series of treatments and shaping of the raw materials, which inevitably requires the use of some tools and molds. Some tools/molds, basically do any pastry to use, we call the common tools, including whisks, spatulas, egg splitters, beating cylinder, flour sifter, etc., this set of tools for baking enthusiasts is essential.
In addition, for a particular pastry, you may need some special tools and molds, such as making heart-shaped mousse cake, you need a heart-shaped mousse ring, these will be purchased as needed.
*Steps
Steps, is the process of turning raw materials into finished products. Although some pastry steps may seem like a lot, they are basically a combination of "baking basics", which means "butter whipping, egg white whipping, demoulding, giardiniera, softening, kneading, fermentation". Softening, kneading, fermentation and so on, through repeated practice, master these actions, even the most complex pastries can be handled freely. This can also answer the following question:
4, baking is not difficult?
No matter what pastry, it's just a few steps: think about what you want to do, determine the recipe, buy the ingredients and tools/molds, and follow the steps.
Various pastry recipes, raw materials, tools, molds, and steps are available on blogs, forums, and other websites. Molds, steps in the blog, forums, baking books can be found, there is no difficulty, you need to do is simply according to the formula to practice, so that baking is not difficult at all. After a period of exercise, even the baking masters of those dazzling assortment of treats, you can do the same!
5, reject additives, do-it-yourself more assured
cookies, cakes a lot of people very much like to eat, especially babies and children, but the supermarket cookies, cakes in the cake store, the list of ingredients are all sorts of additives, in addition, the process of production of hygienic conditions can not be assured. If you also have such a worry, why don't you learn to make it yourself? It's a great way to make sure you're getting the best out of your cake, and you'll have a lot of fun doing it.
Baking 2 Q: When did baking start on Earth? A: Ancient Greece in the 5th and 6th centuries BC Q: What caused pastry chefs and bakers to go their separate ways in the 17th century? A: pastry production and bread production require different oven temperatures, and after the transformation of the oven is not easy to adjust the temperature, so bakers and pastry chefs feel that it is more convenient to use different ovens from then on separately. Q: What is the formula for ingredient percentages in bread making? A: Total weight of ingredients/total weight of flour *100% = % of ingredients Q: What is the role of fats and oils in baking? A: It shortens the gluten, wraps the cake to lubricate the gluten so it doesn't stick together. Q: Why shouldn't bread be refrigerated? A: Aging begins as soon as the bread comes out of the oven, with loss of moisture and chemical changes in the starch structure. This change happens faster in refrigeration and will almost stop in freezing. Q: Why is whole wheat flour with germ not easy to store? A: Wheat germ is high in fats and oils, high in nutrients, yet very susceptible to rancidity. Q: Is bread flour the same as high gluten flour? A: Bread flour contains about 12% protein, while high gluten flour should be above 14%. Q: What are the three types of whipping cream? A: Low-fat whipping cream 30%-35%, high-fat whipping cream 36%-40%, and heavy cream 48% Q: What are the grades of eggs according to their weight (with shell)? A: Huge 70g, Extra Large 64g, Large 57g, Medium 50g, Small 43g, Very Small 35g Q: What is called fermentation? A: Fermentation is the process by which yeast interacts with sugar to produce carbon dioxide and alcohol (the alcohol evaporates while the carbon dioxide expands, which in turn increases the volume of the product) Q: Can gelatin powders and tablets be replaced with each other? A: Yes, they work exactly the same except they are processed differently. 1 teaspoon of gelatin powder = 2.8g Q: What is the water absorption of gelatin? A: Gelatin can absorb 5 times its own water weight. Q: What is the purpose of cooling bread after it comes out of the oven? A: Immediately after baking, it should be cooled on a wire rack to release excess water, alcohol from fermentation and residual carbon dioxide. Q: How does soft crust bread keep its crust soft and tender? A: You can prevent the crust from hardening by brushing it with a layer of melted butter before it cools from the oven. Q: How do I store crusty French bread? A: Best eaten within 6 hours of storing at room temperature, not wrapped unless frozen, otherwise the crust will soften and the texture will be like a leathery version of the bread that is hard to eat! Q: How many ways are there to ferment the dough? What are the characteristics? A: ① direct method: short time and quick results, the flavor organization is not as good as the last two ② refrigerated fermentation: good flavor; but the time, temperature is not easy to grasp, easy to fermentation over ③ in the seed method: in the middle of the seed only refrigerated fermentation; production time flexibility, the amount of yeast to save the flavor of the organization than the direct method is a lot better, resistant to storage, is not easy to aging. Q: What is the direct method of bread, in the seed method? What is the difference? A: The direct method, also known as the primary fermentation method, refers to the operation method of the bread production process after the primary fermentation procedure. The medium method, also known as the secondary fermentation method, is the method of production process after the secondary fermentation stage. The fermentation phase of the bread allows the dough to form a better network organization and produces the characteristic aroma of fermented bread. The secondary fermentation method has a longer fermentation period and results in a more mature dough effect and characteristics. Q: What is the difference between high sugar yeast and low sugar yeast? A: High-sugar yeast and low-sugar yeast are produced based on the ability of the yeast to adapt to the raw material. High Sugar Yeast is used when the recipe contains more than 10% sugar; Low Sugar Yeast is used when the sugar content is less than 10%, and its results are more favorable. Q: What is the difference between a horizontal pasta machine and a vertical pasta machine? A: Horizontal mixers have a slower mixing speed and a different physical action, which makes it difficult to fully expand the gluten, so it is usually pressed by a pasta press to help bind the gluten. The mixing speed and mechanical structure of the vertical mixer can directly expand the gluten in the mixing. Q: Is it possible to add ice to the mixing process in summer when the temperature is too hot? A: Yes, you should mix the ingredients in slow speed until they are dissolved before switching to fast speed. Q: Why do I need to add oxidizing additives for rapid production? A: Because the Quick Method does not go through the normal fermentation phase, it requires an oxidizing additive to help oxidize and mature the gluten and shorten the fermentation time. Q: Why is the bread less shiny after baking with egg wash? A: If the egg wash is applied to the surface of the bread before it dries after rising, the surface of the bread will lack luster after baking. Q: Why are there big bubbles under the crust after baking? A: The temperature is too high during the rising time, which causes the surface to become mushy, so it is easy to form bubbles under the crust after baking. Q: How much sugar should be used in bread making? A: The amount of sugar can be in the range of 0-25%. Q: What is the difference between fresh and dry yeast? A: Fresh yeast, also known as pressed fresh yeast, contains a large amount of water and needs to be kept at low temperatures with a freshness period of 3 months, and the dosage is 2-3 times the amount of general dry yeast; dry yeast is dehydrated and dried through the treatment process, and it can be preserved for about 2 years after vacuum packaging. Q: Why is there water on the surface of the dough after mixing? A: The addition of too much water to flour with low protein content and insufficient gluten, the use of flour immediately after production without oxidation, and excessive mixing will reduce the water retention of the dough and cause water to appear on the surface. Q: What is the phenomenon of insufficient bread rising? A: Insufficient rise after baking. The tissue is rough and has a burnt flavor. Q: What is the reason for the thick crust after baking? A: Insufficient humidity during rising, no suitable baking temperature and time, so the water evaporates too much. Q: Why does packaged bread have a short shelf life? A: After the bread is baked, it is not cooled down sufficiently, and the water can easily stick to the package, which will make the bread easy to be infected by bacteria and become moldy. Q: What causes bread to wrinkle? A: Insufficient relaxation during the molding process, excessive moisture during the final rise stage, and large temperature difference between the cooling temperature and that of the oven will cause the surface of the bread to wrinkle. Q: What is the ideal temperature of the dough after mixing? How to control it? A: Generally speaking, after mixing the dough, the ideal temperature is 26-28 degrees. You can control the temperature with water. Q: How to check if the eggs are fresh? A: Check if the eggs are fresh. Put the egg in a bowl of water, if it sinks down, the egg is fresh. Q: Why do chiffon cakes shrink back and collapse? A: The whipping of the egg white is the first element that affects the success of the chiffon, whipping the egg white can be tested by inserting chopsticks into the whipped egg white, inverting the whisk bowl and the chopsticks will not fall off to check whether the whipping of the egg white is in place. Do not use a circular motion when mixing, and quickly turn the mixture from the bottom to the top to prevent the whites from fizzing. Q: When I bake a cookie, it looks done, but it's not cooked on the inside. A: Each oven is different, so the temperature will be a little different. Your own oven needs to be tested several times to determine the right temperature. If the temperature of the upper and lower heating tubes of the oven can not be controlled individually, there are also some small ways to control the oven temperature. Such as you can put another baking tray under the baking tray to block part of the fire, to prevent the lower fire is too strong, you can also use tinfoil to cover, to prevent the upper fire temperature is too high, resulting in the cookies are not fully cooked, but the surface of the surface but premature color. Q: How can I whip the animal cream in place? A: Animal cream is natural and healthy, but the disadvantage is that it is not easy to whip, and melts easily when it is whipped and heated. If the weather is hot and the temperature in the operation room is too high, it will affect the whipping of the cream. To ensure the success of the cream whipped, the first thing to note 'is that whipped cream containers need to be free of oil and water, clean and dry, for whipped cream is recommended to be refrigerated for 24 hours in advance, but also in the whipping, the first in a large basin filled with ice cubes, cushion in the whipped cream under the basin, whipped cream to the volume of the cream is significantly larger, there is a clear grain, stop continue to churn, so as to avoid the cream oil and water separation of the state, is not to be used for the whipping of the oil and water. The tofu scum state is not to be used for laminating. Q: What happens if I don't sift the flour to make the dough? A: Too lazy to sift, or think sifting is not necessary? Some professionals believe that sifting the flour before mixing it with other ingredients is important for making dough or batter. Try to mix in as much air as possible when you sift at the beginning, because slowly you will get a light texture no matter when you bake." Also, if you're adding cocoa powder or other dry ingredients like sugar, it's recommended to sift all dry ingredients. This allows all the ingredients to mix better and more evenly. I. Commonly Used Tools Electronic Scale: accurately weigh the portion of raw materials, is the quality of the accurate to 0.1 grams Measuring Cups: the measuring cups will be placed horizontally, you can measure the volume of the liquid required Mesh Sieve: sieve the flour is the flour particles into the air between them. If there is no special filter. You can use a sieve with a fine mesh instead. Whisk: used for whipping eggs or light cream, sometimes can also be used to stir the mixed ingredients. Depending on the application, you can choose a whisk of different sizes. Mixing bowl: The mixing bowl is an essential tool for mixing and whipping ingredients, and it is best to use heat-resistant stainless steel products that dissipate heat quickly. Rolling pin: dry dough, too long rolling pin instead of easy to use, generally speaking, choose 30 ~ 40 inside the best. Scraper plate: used to mix the ingredients, can also be used to mix the remaining ingredients in the bowl to avoid waste. Spatula: to spread the cream on a large area Cake mold: an ordinary mold mainly used for baking sponge cake. The bottom is removable, easy to take out the dough, quite convenient. High-temperature cloth: placed on the bottom of the oven or the bottom of the baking rack, high temperature Baking pan: the oven commonly used baking pan, used to make a variety of cakes, cookies and snacks Second, commonly used materials Sugar: sugar crystals are large particles, taste fresh, not only can sweetness, but also to make the material become fluffy, soft, lubricated and shiny, so that the food preservation period is longer Butter: the separation of thin cream and skim milk in milk, so that the thin cream ripe and stirred into the increase in the nutritional value of desserts, rich in taste Low-gluten flour: the protein content of 6.5% to 8.5%, the color of wild rice, easy to form a ball with the hand grasp; protein content Low protein content, gluten is also less, so low gluten is weak, more suitable for cakes, muffins, cookies and tapioca and other pastry need to be fluffy and crispy texture. High gluten flour: protein content of 10.5% to 13.5%, darker color, more active and smooth itself, it is not easy to form clumps; more suitable for making bread and part of the shortcrust pastry type of shortening Whole wheat flour: cleaned up after the wheat through a special crushing and milling process to achieve a certain coarseness and fineness and contains all the components of the cortex, germ and endosperm wheat flour Almond flour is the most important part of the whole grain, but it is not the most important part of the whole grain. Almond flour: a powder made from almonds; desserts made with almond flour have a crunchy texture and a rich flavor Milk: the use of high-fat milk, as opposed to low-fat milk, gives desserts a richer flavor Light cream: light cream can be used to decorate the cake after it has been whipped, or it can be blended into the ingredients to give them a heavy texture p> Third, baking knowledge 1, the role of grease in baking? It can shorten the length of the gluten, wrap the cake to lubricate the gluten, and keep the gluten from sticking together. 2. How many steps are there in the baking process? Whether it is bread, cake or cookies, the baking process follows this process ① gas formation and expansion (yeast, soda release of carbon dioxide, water vapor), ② gas coagulation in the air bubbles (bubbles in the gluten, protein paste in the gas) ③ starch gelatinization (starch absorbs water and heated to about 60 degrees to start gelatinization, making the product). (starch absorbs water and starts to gelatinize when heated to about 60 degrees, giving the product its shape) ④ Protein coagulation (protein starts to coagulate at 74 degrees) ⑤ Evaporation of some of the water (so cooked bread will be very light, and uncooked ash will be more sunken) ⑥ Melting of the fats and oils (different fats and oils melt at different temperatures and release gases) ⑦ Formation and coloring of the crust (evaporation of water from the surface of the product). (The water on the surface of the product evaporates and dries to form the crust. Milk, cane sugar and eggs increase the coloration.)
Once you've finished baking, you'll be able to start baking again.