An excellent pastry baker should have the baking skills of French, English and German bread, and make Hong Kong-style and European-style pastry cakes, pies, cheese desserts, Korean fruit decorative cakes, Japanese mousse ice cream cakes, cookies, cakes, puffs, egg tarts, pizzas, chocolates, tiramisu and other high-end hotel banquets. At the same time, they also need to understand the management and operation of the pastry industry.
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Baking is the last highlight of making snacks. Sometimes the baking temperature is not well controlled, and the baked products will be greatly discounted or even wasted. Therefore, only by understanding the concept of baking temperature and baking principle can we make beautiful finished products. Overview of 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 cake as an example, if the baking temperature is too low, the heat will penetrate into the product slowly, 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, resulting in coarse pores and poor texture of the finished product. 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 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.