2. electric egg beater: Holding a electric egg beater, recommending the brand ACA, etc. (This recommendation is irresponsible, because it seems that the brand is not very important to the caller). It is necessary to send meringue, whole eggs, whipped cream and even butter. Anyway, I still can't beat meringue and whipped cream myself.
3. Chef machine: Chef machine is not necessary for beginners. For example, sending meringue and whipped cream can be done with a hand-held electric egg beater, and kneading dough can be done with a bread machine. Of course, it is said that hand kneading is the best (it is recommended that novices knead the toast once and then never want to knead it again). The chef's machine is an artifact to free hands. I have finished running in with my chef's machine. It only takes less than 5 minutes to send the protein cream and less than half an hour to knead the dough, and I don't care about it at all. I am so happy. However, it is not recommended for beginners to use the chef machine from the beginning, because it is too convenient and too fast, which leads to the inability to master the degree of use well. For example, when frosting, it is easy to dry and foam, while ignoring the state of wet foaming. For example, whipped cream is not the same as whipped cream for Mu Si paste and whipped cream for decorating. However, due to the power of the chef's machine, it is often used for decorating quickly, which is very unfavorable to the novice's judgment.
4. Electronic scale: a must! ! ! Even if you have a measuring cup and spoon, you need to be able to weigh things in g, so you can't convert every recipe. The novice's blind test must be inaccurate, too, huh. When my electronic scale broke down, I almost collapsed when I made a cake. Recommended brand Beow, a very sensitive and exquisite electronic scale. I usually buy a flat plate. Although it has a small bowl on it, it is more lovely, but it can't put the big and deep bucket of my chef's machine.
5. Scraper: Stir the batter artifact. Don't look at it like a shovel. The part where its head touches the basin is soft, which will definitely scrape the batter clean!
6. Mould: When you see my mould, you will feel that I am actually a very economical boy, because my moulds only include: Sanneng 28*28*3 baking pan, 7-inch square cake mold, 7-inch round cake mold, 7-inch heart-shaped cake mold, 7-inch flower-shaped cake mold, 8-inch round cake mold, 6-inch round non-stick cake mold, cheese cake mold, pound cake mold, pie plate and leaf-shaped small mold.
7. Flower mounting tools: generally used for cookies and cake decoration, use cloth bags to squeeze cookies (because the batter is too thick), and plastic disposable flower mounting bags can be used for cream (because it is convenient to avoid washing). In summer, it is best not to mount light cream, and cream cream can be considered. Of course, turntables and piping nozzles are also needed. There are too many kinds of piping nozzles. It is recommended to buy a medium size for squeezing cookies and a small size for squeezing decorative cream. If Korean piping and sugar-turning wilton tools are involved, it is another matter.
8. I won't talk about auxiliary tools such as oil paper, tin foil and heat insulation gloves. In short, it will be summarized clearly in the baking book.
When I teach myself baking, it's actually similar to doing experiments (of course, I just think it's similar to chemistry experiments in high school, and I haven't learned anything about Chemistry/NatSci in college). Just follow the recipe and think about why you do this, why you should follow this order, what is the consistency of the batter and what is the temperature of the oven. If it fails, think about why it is undercooked, why it collapses, and why it shrinks. Did you fail because you didn't do a perfect step or because you didn't run in well with the oven?
Finally, baking is a process of self-cultivation or self-cultivation. It is necessary to master the temper of each tool and deeply understand how to match each ingredient to set off or emphasize the delicious taste of the ingredient itself.
Food itself is a kind of perception and study.