One of the bad things about the baking recipes and tutorials found on the Internet is that they only tell you how to operate step by step, and there is no theoretical lesson. But to find the reason for failure, we often have to start with the nature of the material. Is this problem due to the wrong powder? Is there something wrong with the eggs... The following will tell you the role of various baking raw materials in baking production
【High gluten flour】 (Bread Flour) wheat flour protein content of more than 12.5%, for the main raw materials for bread, fritters, pastries mostly use day muffins and cream hollow cakes, cake recipes are limited to high-component fruit cakes.
[All Purpose] wheat protein content is between 9 and 12%, most of which are used in home-cooked pasta such as: steamed buns, buns, dumplings, and various Chinese dim sum, such as egg tarts, various shortbreads, etc.; Western pastries are mostly used in the pie and dunas.
【Cake Flour】 Wheat flour has a protein content of between 7 and 9%, which is the main raw material for making cakes.
[CH2 Bleacher Cake Flour] Low gluten flour is treated with chlorine to reduce the original acid price, which is suitable for the organization and structure of the cake, especially the main ingredient necessary for making high-ingredient cream cakes.
[Whole Wheat flour] Wheat flour contains the bran of its shell, so that the ratio of endosperm and bran is the same as the composition of raw wheat, which is used to make whole wheat bread and small cakes.
[Wheat Germ] (Wheat Germ) is wheat in the process of grinding the germ part is separated from the body, used as the production of germ bread, wheat germ is rich in nutritional value, especially for children and the elderly nutrition food.
[Wheat Bran] is the outermost skin of wheat, mostly used as feed, but can also be mixed with high gluten flour to make bran bread.
[Rye Flour] is made of naked wheat milling, because its protein composition is different from wheat, does not contain gluten, most of which are mixed with high gluten flour, and the so-called brown bread in China is made by this type of flour.
[Oat] usually refers to oatmeal, which is used in bakery products to make multigrain bread and small cakes.
[Corn Starch] is a small fine grain, made of maize milling, used as corn bread and multigrain bread in baking products, and most of the large-scale French bread production is sprinkled on the flour plate as an anti-stick effect of the plastic back ball. In addition, English wheat cakes also use cornmeal as a baking tray to prevent sticking.
[Corn Starch] (Corn Starch) is a kind of Shu Shu starch, when the dissolved water is heated to 65 degrees, it can begin to expand to produce gelling characteristics, mostly used in the raw materials of the pies or cream pudding filling.
【Tapioca flour】Commonly known as sweet potato flour, it is made of potato root, which has the same effect as corn flour, but the jelly raw materials prepared by tapioca can be condensed without freezing, so it should be used with attention.
[Shortening] (Shortening) commonly known as chemical lard hydrogenated oil, is the oil after the oil mill processing deodorization and decolorization and then to different degrees of hydrogenation, so that the solid white grease, most of them for bread production or replacement lard use.
[Shortening] is divided into two kinds of water and no water, which is the same product as white oil, but the refining process of this type of oil is better than that of white oil, and the oil quality is white and delicate. In this province, the snow cream of the watery snow white cream is mostly used to make cake decoration and squeeze roses. Water-free ones are mostly used to make cream cakes, cream cream ornaments and other high-end pastries.
[Emulsifv Shortening] (Enulsifv Shortening) Above the white oil or snow white cream add different emulsifiers, in the cake making can make the water and oil mixed evenly without separation, for the production of high-ingredient cream cake and cream cream decoration of the main raw materials.
[Cream] (Butter) has two kinds of water and no water, the general bread factory to use water-free more economical, the real cream is extracted from milk, for making high-grade cakes, pastries the main raw materials.
[Ghee] (Butter Oil) there are many types of domestic ghee, the best puff pastry should be a secondary anhydrous cream, and generally have a low melting point of butter to be used as ghee, the above two are currently imported in many lines, the most commonly used ghee in China is processed ghee (Imitation Butter Oil) is made of hydrogenated white oil with yellow pigment and cream spices, its color and aroma are similar to real ghee, which can be widely used in any kind of baking products.
[Margarine] (Margarine) Margiline contains 15 to 20% water and 3% salt, and is a substitute for cream with a higher melting point, most of which are used in cakes and pastries, because their price is cheaper than cream.
[Oleomargarime] This type of margiline contains animal butter with a high melting point, which is used as pastry and shortening bread and expanded multi-layer products, generally the moisture content is not more than 20%, such as water content of more than 20% will be the quality of the product is damaged.
Lard is made from pig fat and can be used in bakery products for bread, pie hearts, and a variety of Chinese dim sums.
[Liquid oil] (Oil) oil in the indoor temperature (26 ° C) to show a liquid state are included in the liquid oil, liquid oil is the most commonly used salad oil, cotton oil, rape oil, safflower seed oil, peanut oil and so on. Except for peanut oil, which can be used in midpoint mooncake crust and salad oil for aeruge cake, the rest are suitable for use in other baking products.
Coarse Granulated Sugar (Coarse Granulated Sugar) White sugar, coarse particles can be used in bread making or small western cakes, biscuit surface sprinkling sugar.
Fine Granulated Sugar is a sugar commonly used in the general baking industry, and in addition to several special products, all breads and cakes are suitable for use.
[Powdered Sugar] (Powdered Sugar) according to its different machine needs have "4X", "6X", "10X" and other differences, "10X" powdered sugar is the smallest, generally used in frosting or cream cream decoration or less water content of the product.
Brown Sugar (Brown Sugar) Brown sugar contains a strong fragrance of molasses and honey, and is mostly used in bakery products in products with darker colors or stronger aromas.
[Molasses] (Molasses) is a by-product of the saccharification process, there are dark brown and light brown, like thick syrup, generally used in products with strong aroma and dark color, such as naked wheat bread, whole wheat bread, germ bread, Spanish miscellaneous cakes and small western cakes.
Honey is used to add flavor to cakes or small cakes.
[Inverted syrup] (Lnvert Syrup) granulated sugar is boiled with water and acid until a considerable time and temperature cooling and then added alkali to neutralize the syrup, which can be stored for a long time without crystallization, mostly used in the midpoint mooncake crust, Sachima and various products instead of granulated sugar.
[Glucos Syrup] monosaccharide, the final product of starch after acidification, contains a small amount of maltose and dextrin.
[Malt Syrup] is a product of starch after fermentation or acidolysis, which is a double glycan. Contains maltose and a small amount of dextrin and glucose.
Caramelized Sugar (Caramelized Sugar) Sugar is heated and melted to make it black, which is used for fragrance or black color.
[Fondant] (Fondant) is converted into syrup and then stirred to form a lump, which is used for cakes and pastries with cream decoration, and in various midpoints instead of granulated sugar.
[Milk] (Fonkant) refers to fresh milk, containing 3.5% fat and 88% water.
[Evaporated Milk] (Evaporated Milk) a kind of concentrated milk, mostly in tinplate cans, when used, it must be mixed with half of the water to make the diluted milk concentration consistent after use.
Chole Milk Powder is a sugar concentrate that is not widely used in the bakery industry.
[Whip Cream] is concentrated from fresh milk, so that the oil content reaches 27 to 38%, can be used as a cake surface cream.
Whole Milk Powder is a solid milk powder with 26 to 28% fat after fresh milk dehydration.
[Milk Solid None Fat] is a degreased solid milk powder, which is the most widely used raw material for replacing milk in the baking industry, and is usually used with one-tenth of the amount of fresh milk skimmed milk powder mixed with nine-tenths of water. Bread is best made with the highest protein content.
Cheese is made from casein in milk and is used for pastries and cheesecakes.
[Fresh yeast] (Compressed Yeast) is most commonly used as an expanding agent for fermentation. Such as bread buns, etc.
Dry Yeast (Dry Yeast) is a granular dry yeast dehydrated by fresh yeast, and the dosage is one-half of fresh yeast.
Baking Soda is one of the chemical bulking agents used in chocolate or cocoa cake and other more acidic cake recipes, and can be used in small cake recipes.
Baking Powder is one of the chemical bulking agents used in cake and small cake recipes (baking powder).
[Ammonia Carbonate] (Ammonia Carbonate) is one of the chemical bulking agents, which is a kind of rapid expansion and acts at a temperature of 35 ° C.
[Ammonia Carbonate] chemical expansion is strongly the same as ammonia bicarbonate, but it only begins to work at 50 °C.
[Cream of Tartar] acidic salts, used to reduce protein alkalinity and boil invert syrup, are added to the production of protein products, such as angel cake.
[Citric Acid] (Citric Acid) acidic salt, boiled invert syrup.
Whole Egg :Whole Egg Is a liquid egg with no shell on the egg yolk.
Egg White Whole Egg yolks are removed and used in angel cakes or meringue decorations.
Egg Yolk The whole egg is de-whitened and often used in pudding or egg yolk cake recipes.
【Egg Powder】 (Egg Powder) is a dehydrated powdered egg powder, there are three kinds of egg powder, egg yolk powder and whole egg powder, etc., when used, it must be mixed into the original ingredients according to the amount of egg white, egg yolk and whole egg moisture content.
【Frozen Egg】 There is a difference between frozen whole eggs and frozen egg whites, which must be stored at a temperature of minus 35 degrees Celsius, and must be placed in a refrigerator at 5 degrees Celsius to defrost when used.
[Cocoa Powder] (Cocoa Powder) has high fat, medium fat, low fat, alkali treatment and non-alkali treatment of several kinds, for the production of chocolate cake and other chocolate products raw materials.
【Chocolate】 There are sweet chocolate, bitter chocolate, various colors (white, yellow, etc.) seasoned chocolate, etc., which are used for the decoration of the appearance of baked products.
Chocolate Chip A small chocolate chip used as a cake finish.
【Coconut flour】 There are several kinds of long sticks, long thin strips, and crumbs, which can be used for coconut pastries and a variety of different coconut fillings and decorations.
【Macaoen Paste】 Is a paste-like raw material made from amygdala and other stone fruits.
[Emulsify] (Emulsify) There are many types of chemical agents, which can be used in oil and grease to make the molecules of oil and water join, so that the amount of water melted in the batter after stirring is increased, and the delicate and non-oil-water separation is not.
[Improver] (Lmprover) Chemical agent, there are many types, used in bread to promote dough fermentation and increase bread baking elasticity.
[Malt Flour] (Malt Flour) uses sprouted barley to dry and grind into a powder, which is used in bread recipes to promote the liquefication of flour and improve the bread tissue.
【Calcium Propionate】 The amount of preservatives used for bread is 0.1 to 0.32% of flour.
【Sodium propionate】(Sodeum Propionate) For preservative use in cakes and breads, the amount of batter or dough weight is 0.12 to 0.35%.
[Animal glue] (Gelatine) is one of the raw materials of the glue, taken from the skin and bone of the animal, most of which are used in the frozen glue of the pastry, and the indoor temperature is dissolved.
【Watercress】 (Agar) is made from seaweed, which is a raw material for frozen glue, strong gum, does not dissolve at room temperature, and is generally used for bright decoration on the surface of watercress candy and cake.
【Flavor】 (Flavor) There are oil, alcohol, water quality, powder, concentration, artificial synthesis and other differences, concentration and dosage are not the same, before use first check the use of multiples and then decide the dosage.
Spice) is mostly developed by plant seeds, flowers, buds, skins, leaves, etc., with a strong taste as a seasoning, such as cinnamon powder, clove powder, ginger powder, pepper leaves and so on dozens of species.
The article was reprinted from the Internet, shared in public welfare, and apologized for intrusion and deletion.