Friends who like baking and are ready to engage in baking business, today bring a baking introductory tutorial to give beginners a basic knowledge popularization, so as not to take a detour. Here is an example of private baking.
<h1 class="pgc-h-arrow-right" > Baking Primer Tutorial: What is Baking? Know the baking tools, familiarize yourself with the baking ingredients, understand the baking products, and take the chiffon cake as an example to understand the baking product production process. </h1>
<h1 class="pgc-h-arrow-right" > opening: What is baking? </h1>
Baking (baking), also known as baking, baking, refers to the process of dehydrating and drying and hardening the material by drying and heating under the ignition point of the material. Baking is an indispensable step in the production of bread and cake products, through a series of chemical changes such as gelatinization and protein degeneration of starch after baking, bread and cakes achieve the purpose of curing. It can also change the taste of food. The bread, cakes, birthday cakes, mooncakes, biscuits, snacks, etc. that we usually eat are baked goods made in this way.
<h1 class="pgc-h-arrow-right" > first, baking tools</h1>
Beginners who want to engage in baking business start by understanding introductory baking tools.
1, the oven: the oven is the most important tool in baking, choose the right oven to be handy.
I use this "so-and-so" T7-L384D, 38 liters, the price is between 400-500 yuan. Baked 6-inch cakes can be baked 2 at a time, the maximum can bake 12-inch cakes, baked egg tarts, baked biscuits, toasted bread, baked mooncakes are very good, cost-effective, you can refer to it.
2, the chef machine (desktop egg beater / and noodle machine): do not want to engage in baking business can be ignored, want to engage in baking business must buy a moderate price, the power is appropriate, to be in place in one step. If it is too wasteful to buy a large one, it is also a waste to buy a small one and then change it later.
I bought a "certain high" 1000 watts, 5 liter barrels, a time can and noodles 200-1200 grams, whipped cream 100-1500 ml, beaten eggs 2-22, the price of 468 yuan, friends according to their own needs to choose the right.
3, electric whisk: when beating egg white, cream with electric whisk to save time and effort, divided into low speed, medium speed, high speed three gears, when whipping cream according to different uses to choose different gears.
4. Manual whisk: Manual whisk can be used to stir egg yolk paste and flour batter.
5, egg yolk, egg white separator: specially separated egg yolk, egg white.
6, electronic scale: weigh raw materials, I bought is 5kg.
7. Beaten egg bowl: whisk cream, egg yolk, egg white, whole egg.
8, stainless steel basins: 4 stainless steel basins of each number, whipped cream, beaten eggs, stirred flour.
9, round cake mold: the mold used to make cake, I bought 4 inches 2, 6 inches 2, 8 inches 1, 10 inches 1, 12 inches.
10, square cake mold: the mold used to make cake, I also bought 4 inches 2, 6 inches 2, 8 inches 1, 10 inches 1, 12 inches.
11, heart-shaped cake mold: I bought 1 8 inch, 1 10 inch.
12, toast, bread mold: mold for making bread, toast.
13, cake carousel: to make birthday cake mounting, generally choose 12 inches of about 70 yuan.
14, flour sieve: for sieving flour, many processes need to be sieved flour, choose a diameter of 15 cm can be.
15, cupcake mold: also known as 6 cup mold, baking cupcakes.
16, pizza plate: for baking pizza, generally buy 8 inches.
17, pan: to make a mille-feuille cake, class halberd, generally choose an 8-inch is enough, buy durian mille-feuille customers generally buy 6-8 inches more.
18, U-shaped biscuit mold: for making biscuits, it is still more practical.
19, measuring spoon, measuring cup: baking required materials to have a certain proportion, because the novice has no experience, must be strictly in accordance with the formula, generally with 250 ml measuring cup. 1.25ml, 2.5ml, 5ml, 7.5ml, 15ml measuring spoons.
20, rubber scraper, brush: stir the batter and scrape the material stuck to the container clean, no waste. The brush is used to brush oil and egg liquid.
21, gloves: baked baked goods in the oven, be sure to wear thermal gloves to prevent burns.
22, 5 sets of art spatula: to make an artistic mounting cake is essential, you can trim the local shape, repair the corners and so on.
No. 1 spatula: 17cm, flat tip length 3.5cm;
No. 2 spatula: 18.5cm, flat tip length 5.5cm;
No. 3 spatula: 20cm, flat tip length 6.5cm;
No. 4 spatula: 21cm, flat tip length 7.5cm;
Size 5 spatula: 22cm, flat tip length 8.5cm.
23, straight spatula, curved spatula: you can choose according to your own needs.
24. Scraper: When the cake is smeared, it can be smeared with cream, and it can also be used for cutting agent.
25, soft scraper: cake noodles, especially scraping round surface is very easy to use.
26, cake splitter, serrated knife: used for cake layering, 5 layers can be adjusted, according to different needs into different heights of cake embryos.
27, pizza knife: used to cut pizza.
28, mounting mouth: different cake patterns with different mounting mouth, beginners recommend buying a full set of 48 heads.
29, mounting bag: mounting bag to buy more, disposable supplies, cake mounting, other baked goods squeezed egg liquid, squeezed cream.
30, silicone kneading pad: to make bread can not be separated from kneading dough, choose a food grade silicone kneading pad is necessary.
31, baking oil paper: when baking biscuits can be spread on the baking sheet, convenient to remove the biscuits when completed; some cakes need to be supplemented by the mold to cut the appropriate oil paper in the mold when baking, so as to release the mold later.
32, baking tin foil: baked goods can be spread on the baking sheet, can also be covered on the baked goods to prevent baking paste.
33. Plastic wrap: for fresh food and dough.
34. Mousse rim: used to make cakes.
In addition, there are all kinds of baked goods molds, various molds for chocolate plug-ins, molds for making mahjong plug-ins, etc., which are too many, if it is impossible to buy all at once, it can only be added in the future use process.
<h1 class= "pgc-h-arrow-right" > second, baking raw materials</h1>
1, cream: (The name of cream on the market is a bit chaotic: cream, milk, pure milk, milk cream, taboo, vegetable cream, cream cream, light cream, cream, animal cream, etc., not only ordinary people can't distinguish, most people engaged in baking business are almost unclear or deliberately confused to deceive consumers. Here is a brief introduction, beginners as long as they can distinguish. ）
1.1, milk Milk: We often refer to the pure milk that everyone on the market is drinking. It is milk products that are milk products after being homogenized and heated and sterilized. Pure milk is generally not whipped into cream, the texture of milk is too thin, lack of enough fat and protein that can coat the air, play out is milk foam, very soft, can be used for coffee.
1.2, fresh cream: referred to as fresh milk, evaporated milk, is cream, Cantonese transliteration as taboo. It is said that the cream layer that floats on the fresh milk is after the freshly milked cream is placed. Fat extracted from milk can be framed on cakes after being whipped into a pulp, or added to coffee, ice cream, fruit, snacks, or even eaten directly.
1.3, taboo: Cantonese whipped cream is called taboo.
1.4, vegetable cream: vegetable cream is mostly made of vegetable oil hydrogenation, adding artificial flavors, preservatives, pigments and other additives. Vegetable cream contains unsaturated fatty acids, which are harmful to the body, and more and more people are abandoning vegetable cream. However, due to the plasticity and ductility of the vegetable cream, it is very easy to do various shapes and mounting.
1.5, animal cream: also known as light cream, cream, cream cream, generally refers to 30-36% whipped cream. Animal cream does not contain unsaturated fatty acids, can be eaten with confidence, is the preferred raw material for baked goods, the disadvantage is expensive, plasticity, poor ductility, beginners may not be able to pass or sent over, not easy to master. And the light cream temperature is particularly easy to melt, whether it is a container, a tool, or a hand needs to keep a low temperature when it is sent, generally below 16 degrees, generally to cool down through the ice water.
1.6, cream cream: professionally generally refers to animal cream. However, some cake shops on the one hand, in order to save costs, on the other hand, induce customers to mistakenly think of animal cream, and call the cream mixed with vegetable cream and animal cream "cream cream". Even some cake shops turn vegetable cream into cream cream, which is actually deceiving consumers, and friends who like to eat baked goods must ask whether it is animal cream.
1.7, milk cream: milk cream is also a concept of individual cake shop hype, stealing beams and changing columns. Generally speaking of cream, it is a milk cream, what kind of goat milk oil, camel milk oil, rarely used in baking. Milk cream does not need to emphasize that the cream is "milk", their so-called "milk cream" sounds more high-end, the selling price has also gone up, in fact, there is no meaning.
1.8, mixed cream: because vegetable cream, animal cream has its own advantages and disadvantages, some manufacturers launched mixed cream. Produced by animal cream, vegetable cream and butter, it is produced by mixing and mixing special mixing treatment, and has the advantages of animal cream (smooth taste, frankincense, natural color) and vegetable cream (easy to whip, stable in nature, easy to shape various shapes), making baking products easier to make and taste better than vegetable cream. Usually the cream that cake shops say refers to the mixed cream, also known as cream containing milk fat.
2, flour: flour is divided into low gluten flour, medium gluten flour, high gluten flour, flour, etc., the detailed grading of flour has been introduced in previous articles, and will not be repeated here. Different grades of flour are used for different baked goods. The common birthday cake or biscuit is to use low gluten flour, and the bread to eat is to use high gluten flour. Flour for baking generally needs to be sieved.
3, butter: butter (butter) is a solid oil processed with milk, which is the product of the thick object in the upper layer after the fresh milk is stirred to filter out part of the water. Light cream can be directly made into butter, and we will introduce the specific method later. Also divided into animal and plant. Vegetable butter is inexpensive and easy to preserve, but contains trans fatty acids, which is not good for health, so animal butter is more respected.
4, cheese (cheese, cheese): also known as cheese (cheese), also known as cheese, is a fermented milk product, its properties and common kefir has similarities, are made through the fermentation process, but also contains lactic acid bacteria that can be healthy, but the concentration of cheese is higher than yogurt, similar to solid food, nutritional value is therefore more abundant. Each kilogram of cheese products is made of 10 kilograms of milk concentrate, rich in protein, calcium, fat, phosphorus and vitamins and other nutrients, is a pure natural food. In terms of process, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk. Cheese is also the traditional food of Mongolians, Kazakhs and other nomadic peoples in northwest China, known as milk tofu in Inner Mongolia, commonly known as milk cake in Xinjiang, completely dried cheese is also called milk lumps, and the country with the most cheese exports in the world is the Netherlands.
5, chocolate: chocolate is a kind of sweet food made of cocoa pulp and cocoa butter as the main raw materials. It is not only delicate and sweet on the palate, but also has a rich aroma. Chocolate can be eaten directly, but can also be used to make cakes, ice cream, etc. On romantic Valentine's Day, it is an indispensable protagonist to express love.
It should be noted in particular that most of the baking chocolate is cocoa butter, referred to as CBR, is a class of artificial stearin that can melt rapidly, and its composition of triglycerides is completely different from natural cocoa butter, and the physical properties are close to natural cocoa butter, because there is no need to adjust the temperature when making chocolate, also known as non-temperature regulated stearin, which is also different from cocoa butter, which can be processed with different types of raw material oils and fats, which are divided into stearic laurate and non-lauric stearic. Chocolate products made from cocoa butter have a good surface and maintain long properties. Non-greasy in the mouth. There is no surface frost due to temperature differences. Cocoa butter may contain trans fatty acids, which, unlike natural cocoa butter, may have adverse effects on the body.
Buy chocolate as a baking ingredient Don't buy chocolate for snacks such as Dove. Buy baking-specific buttoned chocolates or chocolate bricks/rows. Beginners can use cocoa butter chocolate, but for health reasons I still don't recommend it. If you prefer a multi-layered texture, you can buy some baked chocolate beans for muffin cakes or cookies.
6, eggs: eggs are divided into fresh eggs, ice eggs and egg yolk powder three kinds, commonly used fresh eggs.
The effect has foaming: can make the volume of the snacks produced the largest; optical rotation: coat the surface of the bread product with egg liquid, improve the product is more shiny; emulsification: make the bread product more fluffy; color: the product containing eggs is more golden in color, can enhance appetite; improve the nature of the dough, enhance the fermentation of the dough. If the egg content is too high in bread production, it will limit the spread of the dough and affect the expansion of the volume.
7, sugar: sugar is not only a sweetener, it is in the baking process, quietly occurs some magical changes, bringing a lot of wonderful results.
7.1, sugar has water absorption, in the baking sugar can not only change the taste, but also strengthen the retention of moisture.
7.2, sugar can strengthen the antiseptic effect. The higher the sugar content of the formula, the longer the shelf life.
7.3, sugar has a caramelization effect. The higher the sugar content of the recipe, the easier it is to color when baking.
7.4, sugar can improve the structure of the dough, change the ductility of the dough.
7.5, sugar can make the foam of protein more stable. Therefore, when making a chiffon cake, adding enough sugar to the egg white helps to make a cake of stable quality.
7.6, sugar is the main object of action of yeast. Why is sugar added to bread not necessarily sweet? Because the sugar is decomposed by yeast during fermentation Ha.
7.7, in general, if you reduce the amount of sugar in the formula, it is possible to increase the baking temperature and extend the baking time.
In the baking raw materials, there are many types of sugar: white sugar, cotton sugar, powdered sugar, brown sugar, xylitol.
White sugar: Usually we say that fine sugar or coarse sugar belongs to white sugar. This is the sugar we are most often exposed to. In fact, according to the size of the particles, white sugar can be divided into many grades, such as coarse sugar, general sugar, fine sugar, extra fine sugar, young sugar and so on. In baking, when making cakes or biscuits, caster sugar is usually used, which is easier to incorporate into the dough or batter. Coarse sugar is generally used to make the crust of pastry biscuits, such as sugar refreshment biscuits and butterfly puff pastry. Rough particles can increase the texture of the pastry. Coarse sugar can also be used to make syrups, such as invert syrup. Coarse sugar is not suitable for cookies, cakes, bread and other pastries, because it is not easy to dissolve, and it is easy to leave large particles in the product.
Cotton sugar: Contains a little invert sugar, the moisture content is also higher than the sugar, is very soft white sugar.
To some extent, the particles of cotton sugar are finer and can be used as a substitute for fine granulated sugar. However, because the nature of cotton sugar is slightly different from that of white sugar, the characteristics expressed in the pastry will also be different. Don't worry, most of the time, using cotton sugar instead of caster sugar will not have much impact on the results.
Powdered sugar: Refers to powdered white sugar. In order to prevent clumping during the preservation process, the powdered sugar on the market is generally mixed with about 3% starch. There are many grades of powdered sugar depending on the thickness of the particles. The powdered sugar with a size of "10X" is the finest. Generally used is more than 6X powdered sugar. Powdered sugar is of great use. It can be used to make cookies, cakes, etc., and more often, it is used to decorate pastries. On the surface of the finished pastry, a layer of powdered sugar is sifted, and the appearance will become much more beautiful. It is also used to make frosting and cream fillings, such as the meringue frosting used when making gingerbread houses. The powdered sugar particles are very small, easy to fuse with the batter, have a good emulsification effect on the oil, and can produce a very uniform tissue. Therefore, when making cookies, use some powdered sugar to make the appearance of cookies more beautiful and maintain a clear pattern.
Brown Sugar: Sometimes referred to as brown sugar. However, with the exception of a few varieties (such as demerara sugar), brown sugar is not as dry and distinct as white sugar, but has a moist texture. In addition to containing sucrose, it also contains a certain amount of molasses, caramel and other impurities, with a special flavor. Different varieties of brown sugar are not the same color shade, and the darker the color, the more impurities it contains. Brown sugar has a special flavor, so it is often used to make some pastries with a unique flavor. For example, oat grape biscuits and so on. If the baking recipe mentions "brown sugar", "brown sugar", etc., these belong to the category of brown sugar, but the processing method and impurity content are slightly different.
Xylitol: The most commonly used sweetener in "sugar-free" dim sum is xylitol. It does not cause blood sugar to rise, does not cause caries, and is lower in calories than sugar, so it is very popular. If you want to make "sugar-free" snacks, then replace the sugar in the recipe with xylitol. In addition, it is best not to exceed 50 grams of xylitol per day for adults.
The above are commonly used raw materials for baked goods, the following are excipients, there are many varieties, it is not matched with pictures.
8, table salt: table salt in baking can improve the flavor, adjust and control the fermentation rate, enhance the gluten strength, improve the color and luster of bread. The amount of salt used in baking is one percent, and it should be noted that low gluten powder uses more salt, high gluten powder uses less salt, sugar uses more salt less, because both have osmotic pressure, grease and oil are more salt, milk powder, eggs, and modifiers should be used less salt when they are more. In addition, more salt is used in summer, less salt is used in winter and autumn to control the fermentation rate, hard water is less salt, and soft water is more salt.
9, corn starch: general household corn starch can be.
10. Matcha powder: Japanese matcha powder tastes the best.
11. Baking soda: Eat baking soda.
12. Baking powder: buy aluminum-free baking powder. Usually use as appropriate, do not omit when there is a description.
13, yeast powder: household yeast powder can be. It is generally used to make bread.
14. Tata powder: Used to neutralize protein alkaline additives when making angel cake and other pastries. Can be replaced with white vinegar or lemon juice.
15, vanilla essence: although many recipes mention that there is no can not be used, but it is still recommended to use.
16, rum: divided into white rum and black rum. Baking with black rum is better and has a strong aroma. Recommended. Can buy vials of original imported rum.
17. Coffee Lijiao: Use with espresso when making tiramisu. It can also be replaced by espresso to rum.
18. Gelatin slices: Use when making sliced mousse cakes. You can also buy gelatin powder, there is a slight difference between gelatin powder and fish gel powder, please note.
19, shredded coconut: shredded coconut is processed from the pulp of coconut, that is, the white pulp part of the yellow hard shell in addition to coconut water, purchased on demand.
20. Almond flour: macaron must-have.
21. Almond slices: use when making decorative cakes.
22. Peanut crushed, nut crushed, dried strawberries, etc.: Use when making decorative cakes.
23. Decorative sugar: generally refers to marshmallows, chocolate candies and other on-demand purchases. Non-essential.
24, a variety of chocolate gold coins: now the popular Internet red cake put a lot of golden "gold bars", "gold coins", etc., decorative.
25, a variety of spices: on demand to buy. Ginger powder and cinnamon powder can be used to make gingerbread, and thyme and rosemary can be used to make pizza, etc., which can be adjusted according to personal taste.
26. Pigment: powdered, paste and liquid. To make a macaron, it is best to use paste and powder. There are many natural colors for sale online, but I am skeptical about it.
There are many, many more, ready to buy when needed.
<h1 class= "pgc-h-arrow-right" > third, bakery products</h1>
Baking products it is a flour, yeast, salt, sugar and water as the basic raw materials, adding the right amount of oil, dairy, eggs, additives, etc., through a series of complex process means baked into a convenient food. It is not only rich in nutrition, but also has a wide range of varieties, all kinds of good, timely and delicious, can be used as a refreshment before or after meals, and can also be used as a staple food, but also as a gift.
Baked products can be divided into two types: Chinese pastries and Chinese pastries according to the baking process and origin.
Baked products can be divided into cakes, bread, snacks and so on according to the style and use.
1, cake: (cake classification, the previous article also introduced, here is a brief few) chiffon cake, angel cake, pound cake, cream cake, fruit cake, chocolate cake, mousse cake, cheesecake, cheesecake, tiramisu cake, Black Forest cake, red velvet cake, shach cake, matcha cake, honey cake, cupcake and so on.
2, bread: toast, dirty buns, pineapple buns, vitamin bread, milk yellow buns, green tea dried fruit buns, butter steak buns, pork floss toast, Tizi Mexican buns, golden bars, taro egg milk buns, acacia rolls, coconut meal buns, sesame meal buns, fried skewer buns, meat pine buns, chives meat buns, French long sticks, sesame bag, garlic french bread, carrot meal packets, mustard meal bags, Mexican vegetable buns, coffee bread, Japanese coriander buns, vegetable toast, rye bread, oatmeal meal bags, multigrain meal bags, tizi tree roots, golden bull horns, signature bread , Half Moon Bread, Bean Paste Toast, Red Bean Strips, Butterfly Coconut Bun, Red Bean Toast, Spanish Vegetable Bun, Donut, Taro Bun, Double Barrel Sausage, Coconut King Toast, Fried Lotus Bun, Lotus Bun, Grass Ear Bread, Danish Bread, Pineapple Danish, Sesame Bag, Carrot Meal Bag, etc.
3, dim sum: all kinds of biscuits, macarons, oatmeal cakes, walnut crisp, butterfly crisp, nectar crisp, melon seed crisp, American seaweed crisp, sesame cake, cat ears, almond rings, etc.
<h1 class="pgc-h-arrow-right" >4</h1>
We use the example of baking a chiffon cake to detail the whole process from preparing the ingredients, using baking tools, beating the egg mixture, and putting it into the oven to bake.
1. Chiffon cake recipe (6 inch, 8 inch, 10 inch chiffon cake recipe)
1.1, 6 inch chiffon cake recipe:
Egg yolk paste: 3 egg yolks, 42 grams of milk, 39 grams of corn oil, 18 grams of caster sugar, 54 grams of low gluten flour, 6 grams of corn starch.
Meringue: 3 egg whites, a few drops of lemon juice, 27 grams of caster sugar.
Oven temperature time: Preheat the oven at 150 degrees for 10 minutes, bake at 150 degrees for 50 minutes. This figure increases or decreases as appropriate according to the individual's oven.
1.2, 8 inch chiffon cake recipe:
Egg yolk paste: 5 egg yolks, 70 g milk, 65 g corn oil, 30 g caster sugar, 90 g low gluten flour, 10 g corn starch.
Meringue: 5 egg whites, a few drops of lemon juice, 45 grams of caster sugar.
Oven temperature time: Preheat the oven at 150 degrees for 10 minutes, bake at 150 degrees for 60 minutes. This figure increases or decreases as appropriate according to the individual's oven.
1.3, 10 inch chiffon cake recipe:
Egg yolk paste: 9 egg yolks, 126 grams of milk, 117 grams of corn oil, 54 grams of caster sugar, 162 grams of low gluten flour, 18 grams of corn starch.
Meringue: 9 egg whites, a few drops of lemon juice, 80 grams of caster sugar.
Oven temperature time: Preheat the oven at 155 degrees For 10 minutes, bake at 155 degrees for 70 minutes. This figure increases or decreases as appropriate according to the individual's oven. The middle can be covered with tin foil to prevent the surface from baking paste.
2. The process of making chiffon cake (take 6-inch chiffon cake as an example)
2.1, all tools, containers to ensure that there is no water and no oil. According to the recipe, various baking raw materials are weighed with electronic scales, measuring cups and other tools.
2.2, with the egg white, egg yolk separator to separate the yolks and egg whites of 3 eggs, you must ensure that there is no egg yolk in the egg white, otherwise it will not be sent.
2.3: Put 42 grams of pure milk, 39 grams of corn oil, 18 grams of caster sugar in the basin, stir with a manual whisk and stir until the sugar melts.
2.4: Sift in 54 grams of low gluten flour with a flour sieve, and stir with a manual whisk in a z-shaped stirring method until there are no flour particles.
2.5: Put the yolk into the flour batter, stir the yolk and flour batter completely, and the yolk paste is complete. Don't make circles when stirring the egg yolk paste!
2.6: Set the upper and lower tubes to preheat at 150 degrees Celsius for 10 minutes.
2.7, use another basin to pour in the separated 3 egg whites, add a few drops of lemon juice, first use an electric whisk to beat at high speed, whisk until you see the big fish eye bubbles and add 1/3 caster sugar. When the large fish eye bubble becomes a small fish eye bubble, add 1/3 of the caster sugar. When the meringue begins to get fine, put the last 1/3 of the caster sugar in. After adding fine granulated sugar, change to low-grade whisk to nearly dry foaming (lift the whisk with barbs), the mid-low grade whipped meringosin is very delicate and stable!
2.8, put 1/3 of the meringin cream into the egg yolk paste and stir well, pay attention to stirring by the method of mixing, so as not to defoam. Then pour the mixed egg yolk paste into the remaining 2/3 of the mering cream and stir it completely in a z-shaped stirring method. Remember to be fast and lightweight!
2.9, the finished batter from a height of 20 cm into the mold, the batter as long as the seven points full or seven points five full of good, there are many batter can be used to paper cups or other small molds to bake together. Then flick the mold containing the batter two or three times from a height of about 10 cm to help drain the bubbles.
2.10, the batter must be immediately put into the preheated oven in the lower layer of baking (small oven down layer) or it will defoam! My oven is set to 50 degrees up and down tubes and baked for 50 minutes. For the last 15 minutes, the cake is covered with a piece of tin foil to prevent the surface from baking paste.
2.11, after baking, put on the heat insulation gloves to take out the cake immediately, shake twice to help dissipate heat, and then reverse the button for at least two hours after demoulding.
3. Problems and causes of the baking process of chiffon cake and solutions.
3.1, the surface is dented or retracted
Analyze the cause
1) Mix the batter part unevenly;
2) The batter is not put into the oven in time;
3: Open the oven door during baking;
4) Oven door leaks;
5: Baked without inverting the buckle in time;
6) Baking time is too long;
7: Not cooked (after baking, use a slender wooden skewer to tie it, if the whole skewer is not sticky and wet, it is cooked, otherwise it is not cooked. ）；
8: Protein is not in place;
9: Protein defoaming.
3.2: Depression at the bottom
1) Stir the batter part to start the reinforcement;
2) The bottom fire is too high;
3: The bottom has atmospheric holes or water vapor, grease;
3.3: Waist reduction
1: No coolness on the mold release;
2) Stir the batter part to start the ribs.
3.4: There are atmospheric holes inside
1: The face fire is high, the capping is fast, and the air cannot go out;
2) Batter and egg whites are not stirred evenly;
3: Insufficient protein distribution, some of which have been defoamed;
4: Enter the oven, shake the mold a few times out of the oven.
3.5: Not high enough
1: The amount of container in the mold is small;
2: The formula does not match the mold;
3: Not enough protein is sent;
4: Use a non-stick mold;
5) Protein defoaming;
6) Bake at too low temperature;
3.6: There is a pudding layer
1) Protein defoaming;
2: Make the batter without immediately baking it in the oven;
3: Bake before baking, after cooling there are clumps and sedimentation inside.
3.7: Wet stickiness inside
1) Uncooked;
2: The baking temperature is too low;
3: Baking time is too short;
4) Batter is too thin;
3.8: Whether the surface should have cracks
Cracking is because of the sent protein, so there are many bubbles in the batter, and when baking, the air is heated and expanded, and there will be a way out from above, that is, cracking.
If you do not want to crack, beautiful, you can send the degree of protein less, and bake appropriately reduce the temperature and extend the baking time, so that the air content in the batter is less, and the degree of heat expansion during baking is small and slow, so that there will be no cracking.
From chiffon cake to cake noodles, from biscuit making to mooncake and bread making, baking learning is a long process, and it is necessary to learn and practice while practicing, and summarize experience and lessons from practice.
"A deep baking like the sea", baking enthusiasts, baking novices to have a love of baking, a firm heart, when you open this door, you will find that the original baking world is so mysterious, let us explore the mystery of baking together, make a variety of baked goods, unlimited creativity, for you and my life to add wonderful!
I am Van Mu Lai food baking, today's headlines exclusive original, piracy must be investigated.
#烘焙 #
#烘焙小课堂 #
#烘焙入门 #