For example, French pastry and Italian pastry, it is said that the pastry made by this method was first invented by the dessert chef in this country, which is equivalent to a proper noun.
French pastry: Egg whites are beaten directly with sugar or powdered sugar and are raw.
Italian meringue cream: Boil the sugar to 120 degrees, pour it into the beaten egg white, and then whisk it away quickly. It's ripe.
The French West Point and the Italian West Point in the finished product are actually descriptions of a place of origin.
At present, the most famous in the world is French West Point, but French desserts have absorbed nutrients from many other countries, such as almond cakes. One of the representative works of French dessert actually originated in Italy.
Besides French food and Italian food, there is also a very important Japanese dessert.
Most French desserts are heavy in taste and beautifully decorated.
Japanese desserts are lighter in taste, more exquisite in decoration, smaller and fresher. There are not many Italian desserts, only tiramisu and Italian custard. It's not easy to evaluate, but Italian handmade ice cream is absolutely world-class
What's the difference between baking and West Point? Then bake West Point and China's western food baking are included in West Point. West Point is a general term. West Point is mainly used in cakes, bread, small west points and biscuits.
Baking technology of pastry baking
In the baking process, products generally go through several stages: rapid expansion, mature setting, skin coloring and internal baking.
Rapid expansion and bursting: the gas inside the product expands when heated, and the volume of the product increases rapidly.
Mature and stereotyped: Due to protein solidification and starch gelatinization, the product structure is stereotyped and basically mature.
Skin coloring: The skin is formed due to the high surface temperature. Due to the caramelization and Maillard reaction of sugar, the color of the skin is gradually deepened, but the inside of the product may still be wet and sticky.
Internal baking: with the penetration of heat and further evaporation of water, the internal structure of the product will be baked to the best degree, without sticking, and the skin color and hardness will be appropriate.
Do not open the oven door in the first two stages of baking, so as not to affect the stiffness, setting and volume expansion of the product. After entering the third stage, we should pay attention to the color of skin and bottom, and adjust the surface fire and bottom fire appropriately when necessary to prevent the color from being too dark or even burnt.
1. Baking temperature
Generally speaking, under the premise of ensuring the quality of products, the baking of products should be completed at the highest possible temperature and in the shortest possible time. The experimental results of baking the same product at different temperatures show that the product can obtain larger volume and better texture at higher temperature. Take the cake as an example. If the baking temperature is too low, the heat will penetrate slowly into the product, and the slurry will be heated and stirred for too long, which will lead to excessive expansion of the slurry and excessive expansion of bubbles, making the seed material and pores of the finished product rough and the texture worse. However, if the baking temperature is too high, the surface of the product is easy to crust or even burn, while the interior is not yet mature and stereotyped, which is also the reason why the baking is often insufficient when the temperature is too high. If the temperature is too high, the top of the cake will protrude too high, or even break, which is the result of the internal expansion of the batter after it begins to form.
When selecting the baking temperature, the following factors should be considered:
Size and thickness: When the product is baked, the main direction of heat transfer through the product is vertical rather than horizontal. Therefore, the main factor that determines the baking temperature is the thickness of the product. Thick products such as baking temperature is too high and crust is too fast, which hinders the penetration of heat and easily leads to insufficient baking, so the furnace temperature should be reduced appropriately. Generally speaking, the furnace temperature of large and thick products is lower than that of small and thin products.
Ingredients: Oil, sugar, eggs, fruits and other ingredients are easy to burn or make the product too dark at high temperature. The richer the products containing these ingredients, the lower the furnace temperature required.
Surface decoration: Similarly, products with decorative materials such as sugar, dried fruits and nuts on the surface have low baking degree.
Steam: If there is more steam in the oven, the product can be allowed to bake at a higher oven temperature, because steam can delay the formation of skin and reduce the surface color. The more products are loaded in the oven, the more steam is generated. In this case, the product can be baked at a higher temperature.
It must be pointed out that the baking time indicated in the data is recommended by the author for reference only and cannot be completely copied. Because the heat transfer efficiency of different ovens is different, for a certain oven, manufacturers need to find out the exact temperature and baking time of the produced varieties through practice.
warm up
When the product is about to be put into the oven, the furnace temperature should be the temperature needed to bake the variety. In this way, the product can get more and faster heat penetration, shorten the baking time and improve the quality of finished products. So the oven needs to be preheated before baking. Different ovens need different preheating time. It takes about 10-20 minutes for the temperature of the electric oven to rise to 200℃.
3. Identification of baking time and product maturity
Obviously, the time required for baking products is related to baking temperature, thickness and size of products. Generally speaking, the higher the baking temperature, the shorter the time required, and the more ingredients, the longer the time required. The baking time is also related to the material efficiency of the baking container. The baking container with dark or dim color has better absorption and divergence efficiency of radiant heat, which can shorten the baking time, and the baked finished product has large volume and small pores. On the contrary, a bright baking container will reflect radiation and slow down the baking speed. However, baking containers with too fast baking speed also have disadvantages, which may cause the top of the product to protrude, and the color is too dark and uneven, which may not be suitable for products that are easy to color.
Cakes, especially fruit cakes, are prone to excessive baking on the surface or bottom. In order to avoid the above phenomenon, some protective measures can be taken, such as covering paper, padding paper or using double-layer baking containers to prevent the surface from catching fire or excessive primer. In addition, as mentioned above, pay attention to adjust the top fire and bottom fire at any time according to the baking situation.
Without experience, it is often difficult for operators to grasp the correct baking degree of products, especially cakes. The last part of the cake is at the top.
Pastry chefs, pastry chefs and bakers are different from pastry chefs: the teaching of western pastry courses is mainly based on daily practical operations. Teach all kinds of bread making, cake making, cake decoration (such as birthday cake) and snacks. Such as moon cakes, old women's cakes, biscuits, court cakes and so on.
Mainly responsible for the production, supply and responsibility of pastry in canteen. Correct service attitude, firmly establish the idea of serving teachers and students, and study hard the pastry making technology. Familiar with the safe use rules of pastry making equipment, and do a good job in the maintenance of mechanical equipment. Take the initiative to understand the demand of teachers and students for pastry supply, and meet the pastry supply with good quality and quantity. Strictly abide by the food hygiene law, disinfect the equipment in time and pay attention to personal hygiene.
Western pastry chef: This is a respected profession. There are five levels of this profession, namely: primary (national vocational qualification level 5), intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3), technician (national vocational qualification level 2) and senior technician (national vocational qualification level 1). Employment orientation ▲ Barista: coffee shop, western restaurant, etc ▲ Bartender: bar, hotel, etc ▲ Western pastry chef: star-rated hotel, pastry chain store, etc.
Baker: Baker: It's quite wide. There are biscuits, shortcakes, sponge cakes, jujube cakes and so on. And European cakes and flowers.
The difference between professional baking and home baking Zhihu 1. Family bakers are pure amateurs, with pure hobbies, and the equipment used is almost nothing special, while professional bakers need special tools and equipment, such as dough mixer, refrigerator, pastry machine, egg beater, electric oven, proofing box, etc. The water bar area also needs coffee machines, coffee bean grinders, ice makers, sealing machines, cooking machines, water heaters and so on. And there may be other small things.
2. The baker at home paints a gourd ladle. In most cases, they don't understand the principle when they follow the tutorial. If they fail, they don't know why. Professionals generally know what it is and why. They will comprehensively consider the temperature and humidity of the environment and the characteristics of raw materials, and make adjustments in the operation time and temperature.
3. Home baking should be simple, fun and delicious; Professional bakers need standards, quality and experience, which are different directions.
4. The taste of the product, because of the lack of ingredients and equipment, the baked products made by home baking do not have the taste of professional baking, and the color is good.
Baking, also known as baking, refers to the process of dehydration, drying and hardening of materials through dry heat under the ignition point of materials. Baking is an indispensable step in the production of bread and cake. After baking, starch undergoes a series of chemical changes such as gelatinization and protein denaturation, which makes bread and cake mature.
Bread baking generally includes the following three stages:
1) Stage 1: surface fire 120- 160℃, primer180-220℃; After the actual temperature reaches the set temperature, put the bread into the oven. The maintenance time is about 2- 15 minutes.
Note: the steamed stuffed bun has high temperature and short time; Bread has low temperature and long time;
Function: Bread increases volume, mainly to make it grow taller.
2) Stage 2: Raise the surface fire to 180-220℃ and the primer to 200-250℃, and keep it until the surface fire meets the requirements for about 5- 10 minutes.
Function: make the bread form a hard bread shell and shape the bread.
3) The third stage: maintain the surface fire at 180-220℃ and lower the primer to 180℃ until the bread is evenly colored, which takes about 5- 10 minutes.
Function: make bread form uniform burnt yellow or golden yellow.
Internal changes of bread during baking
Is baking at West Point easy to learn? Actually, these are two technologies. A baker refers to a baker, a baker or a technician engaged in the baking industry, and a pastry chef refers to a technician who makes western-style cakes. First of all, we must understand the meaning of this question. There are two ways to make blue coffee: making western cakes and baking.
What's the difference between west point and baking? Tiramisu Oprah, these belong to baking? Baking refers to bread, biscuits and cakes, and West Point includes baking, which is more extensive. Tiramisu Oprah belongs to baking.
Which is better, French sweet or baked West Point? Baked western pastry, including French desserts, is still popular in the market, but in the hotel, both are the same, depending on your personal preference.
Many people ask the question of baking training in Haikou West Point, which is actually the most difficult to answer, because personal circumstances are different, opinions are different and there are too many subjective factors.
What I want to say is that this is both good and bad: good because since there is a manufacturer that produces, sells and sells after-sales, there must be a reason for his existence.
I don't know because the toaster is not a professional tool for making bread cakes, but a toy kitchen equipment. Never expect the finished product to be close to the market or specialty (the formula and technology are different), and the psychological expectation should not be too high.
Therefore, it is recommended to choose a brand (it doesn't matter whether it is domestic or imported, it should be cheap and good), as long as there are not too many functions. Some functions can be used several times, the price is much higher, and it is easier to break down. Finally, there must be perfect after-sales service (warranty requirements are timely and convenient).
If there are several similar models, just choose the one that suits you best.
Ranking and so on are unreliable, which just shows that a region has a strong promotion. Otherwise, how can there be so many rankings of different materials?