In dessert production, the basic level can be divided into bottom embryo, filling, veneer decoration and surface decoration, each level plays its own role and value in the assembly of desserts, may be a supporting role, supplementary role, balance role or decorative role, the layers of mutual cooperation to form a complete product.
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In these levels, in addition to the plate dessert, basically all desserts are inseparable from the combination of the bottom embryo, which is because the texture of the bottom embryo generally has a supporting role, which can be used as a base for filling and decoration, and build a space and venue for the product to be displayed.
Plate dessert is a more special type of dessert, which requires a container to pave a variety of materials, all kinds of plate container is a very "force" support, so the bottom embryo is not a support necessity for the plate dessert.
So, what products can be used as a base embryo?
First, the bottom embryo is still a solid shape at room temperature; secondly, the bottom embryo, as part of the assembly of desserts, needs to be matched with other assembly materials and does not violate the harmony. Generally common bottom embryos are the following.
Fa Tian commonly used cake base cake class
Cake bottom is one of the most common bottom embryos, its production method is simple and fast, assembly operation is convenient, taste adjustment is also relatively simple, soft quality, can be used as the bottom support of desserts, can also be used as the center of dessert sandwich. Common sponge cake, chiffon cake, duckwaz and so on.
1
Chiffon cake
Egg-sharing hair batter – chiffon cake
Features: high expansion, soft and delicate texture. Egg whites and egg yolks are processed separately and mixed at the end of a cake making method. It is a common substrate for mousse production.
formulation:
Egg yolks 125 g Caster sugar 1 85 g
Milk 125 ml protein 1 125 g
Low gluten flour 90 g High gluten flour 35 g
Salad oil 100 g vanilla extract 7 g
Egg white 2 155 g Caster sugar 2 65 g
Trehalose 50 g
Operational preparation:
Mix high gluten flour and low gluten flour, sift twice, place in a glass bowl and set aside.
Production process:
1. Pour the egg white 1 and milk in turn in the stirring tank, stir and mix with a manual whisk, heat it in hot water, and mix it thoroughly (low temperature heating, avoid high temperature to make the egg white cooked).
2. Add egg yolks and caster sugar1 in a bowl and stir with a manual whisk to mix.
3. Remove "Step 1" and mix with salad oil, pour into "Step 2" three times, pour and stir well.
4. Add the sifted flour to it twice and stir well.
5. Pour the vanilla extract into it and stir well.
6. Add egg white 2, caster sugar 2 and trehalose to the mixing tank, stir and mix with a manual whisk, and use a mesh stirrer to beat at high speed and then at medium speed until it is neutral and soft.
7. First take a part of the beaten egg whites from step 6 and mix them with step 5, then mix all the mixed batter with the remaining hair proteins, and use a rubber spatula to stir continuously until the mixture is even.
8. Pour it into a live bottom chiffon mold (about 315 grams each, eight points full), shake the mold, so that the internal bubbles vibrate out, put it in the oven to bake, bake at 160 °C above the heat and 130 °C on the lower heat for 25 minutes.
9. Remove, place the cake upside down on the mesh rack and cool at room temperature.
10. Demoulding is carried out afterwards (the cake can be separated from the mold by using a small spatula, then the cake is turned upside down, and finally the bottom is removed).
The initial shaping of the chiffon cake relies on a mold or baking tray containing the batter, which can be used to create a suitable size or shape with a knife or stamp when assembled.
2
Sponge cake
Whole egg whisker batter making - sponge cake
Features: moist taste, moderate expansion, deep baking color. Proper heating operation during the sending time can reduce the time of the dispatch and improve the quality of the dispatch. It is common to muscchidi.
Whole egg 365 g Egg yolk 55 g
Invert sugar 20 g Caster sugar 185 g
Trehalose 40 g Honey 45 g
Low gluten flour 135 g corn starch 25 g
Milk 50 g butter 30 g
Operational preparation:
1. Cut the oil paper to the inside of the baking tray and spread flat inside the baking tray.
2. Sift the low gluten flour and cornstarch mixture, pour into a bowl and set aside.
3. Put the honey in a basin and heat it in hot water to about 50°C.
4. Put the butter and milk in the basin, heat it in hot water to about 50 ° C, and mix and blend with a rubber spatula.
Production process:
1. Put the whole egg, egg yolk, caster sugar, trehalose and invert sugar into the mixing tank in turn, mix well with a manual egg beater or scraper, and heat in hot water to about 35 ° C.
2. Remove from heat and use a mesh stirrer at high speed to thicken.
3. Add honey and use a mesh stirrer to whisk well at medium speed to a delicate, thick fluid.
4. Slowly add the sieved powder and stir with a spatula until it is evenly mixed.
5. Add the mixed butter and milk, mix well with a spatula and pour into a baking dish, smoothing out the surface with a large curved spatula.
6. Put into the oven, bake at 190 °C and 160 °C for 10 minutes, then turn the baking pan around, keep the heat on, turn the heat down to 150 °C, and continue to bake for about 4 minutes. (This is the reference temperature and time)
7. Out of the oven, gently shake, place on an inverted baking sheet (or other flat bottom container, pay attention to heat dissipation), tear off the surrounding oil paper, and put it at room temperature to cool.
Similar to chiffon cakes, sponge cakes are initially shaped by means of a mold or baking sheet containing the batter, which can be used to create a suitable size or shape with a knife or stamp when assembled.
3
Duckwaz
The ingredients that must be used to make Dakwaz are almond kernel flour and powdered sugar, the former's high oil content can make the cake have good moisture retention, and the powdered sugar can make the texture of the meringue more delicate and help the bubbles to be firmer.
The shaping of The Duckwaz can be made by means of a mold or extruded into a variety of patterns by mounting bags. It is generally used as a bottom support in desserts, and in rare cases is used for the center sandwich, but can also be made into a biscuit style.
Egg white 360 g Caster sugar 150 g
Trehalose 25 g almond kernel flour 200 g
Powdered sugar 108 g Low gluten flour 40 g
1. Mix the almond flour, powdered sugar and low gluten flour twice and set aside.
1. Pour the egg whites, caster sugar and trehalose into the mixing vat one by one, stir and mix with a manual whisk.
2. Whisk at medium speed with a mesh stirrer until hard foaming.
3. Add the sifted mixture twice and stir well with a rubber spatula.
4. Place in a mounting bag with a round mounting spout.
5. Spray some water mist on the Duckwatz mold to prevent excessive bonding with the batter behind.
6. Place the mold on the silicone pad.
7. Squeeze the Duckwaz batter into the mold and smooth the surface with a crank spatula.
8. Gently remove the mold.
9. Sift a layer of powdered sugar on its surface and allow it to be slowly absorbed.
10. Before entering the furnace, sift a layer of powdered sugar on its surface and bake at a temperature of 170 °C for 7 minutes.
11. Remove the baked Duckwaz bottom, place it on a mesh rack to cool at room temperature, then lift it off the silicone pad and place it on a baking sheet covered with oil paper, set aside.