The first contact baking, you need to prepare the materials:

Oven, electronic scales, manual electric whisk, deeper beating bowl, sugar (powdered sugar, young sugar), oil (butter, vegetable oil), eggs, corn starch (plus ordinary flour can replace the low-flour), yeast, baking powder, baking soda, silicone spatula, silicone pads, greaseproof paper tinfoil, flour sifter, oven thermometer. The chiffon molds.

Baking, also known as baking, roasting, is the process of dehydrating and drying out and hardening materials by means of dry heat under the ignition point of the material. Baking is an indispensable step in the production of bread and cake products. After a series of chemical changes such as pasteurization of starch and denaturation of proteins after baking, the bread and cake will reach the purpose of ripening.

Extended information:

Basics

I. Handling of materials

1. Sifting of flour

Pad a thicker piece of paper under the fine mesh sieve or sift it directly on the board, and put the flour into the sieve to sift it twice in a row, so that the flour will be fluffy, and the quality of the cake you make will be better.

Add the other dry ingredients and sift again so that all the ingredients are well mixed together. If you have added baking powder or other additives, it is more important to sift them together with the flour.

2. Separate the yolks from the whites

Tap the egg shells on the side of the bowl and crack them in half, then quickly pour 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.

3, grinding lemon peel

Use the finest side of a grinder to grind the skin of scrubbed or unwaxed lemons, but don't grind the white, soft lining under the skin that has a bitter taste. The lemon zest will be longer if you use a zester to scrape it out.

4, solid cream melting

Some cakes need to be put into the solid cream, we need to melt it beforehand, just put the cream into a bowl and then over water or into the oven to melt into a thin paste.

5, melting chocolate

Peel the whole chocolate into several small pieces, put it into a heatproof bowl, and then put the bowl on top of the crock pot over water, and leave it for about five minutes, stirring from time to time, until the chocolate is melted. Also note that it's best to melt the water at a temperature between 40 and 50 degrees Celsius!

6, bleached pistachios

Throw shelled pistachios into hot boiling water for 2 to 3 minutes. Drain, remove the skins and wait until completely dry.

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