2. electric egg beater: Holding electric egg beater, recommending brand ACA, etc. This recommendation is irresponsible because it seems that the brand is not very important to the caller. Send pastry, whole eggs, whipped cream and even butter. Anyway, I still can't beat the pastry and whipped cream myself.
3. Chef machine: Chef machine is not necessary for beginners. For example, hand-held electric egg beater can be used to deliver pastry and whipped cream, and bread machine can be used to knead dough. Of course, it is said that hand rubbing is the best (it is recommended that beginners rub toast once and never want to rub it again). The cook's machine is an artifact to free hands. I have finished the trial run of my chef machine. It takes less than five minutes for the egg white cream to be delivered and less than half an hour for the dough to be kneaded. I don't care at all. I'm so happy. However, it is not recommended for beginners to use the chef machine from the beginning, because it is too convenient and too fast, which leads to the inability to master the degree of use. For example, when frosting, it is easy to dry and foam, while ignoring the state of wet foaming. For example, cream is different from cream for mousse paste and cream for decoration. However, due to the power of the chef's machine, it is often used for rapid decoration, which is very unfavorable to the novice's judgment.
4. Electronic scale: a must! ! ! Even if you have a measuring cup and spoon, you need to be able to weigh things with g, so you can't change every recipe. Novice blind test is definitely not allowed, hehe. My electronic scale was broken and I almost collapsed when I was making a cake. Recommended brand Beow, a very sensitive and exquisite electronic scale. I usually buy tablets. Although there is a small bowl on it, it is cute, but it can't fit the big and deep bucket of my chef's machine.
5. Scraper: Stir the batter artifact. Don't look at it like a shovel. The part of its head touching the basin is soft, and it will definitely scrape the batter clean!
6. Mold: When you see my mold, you will think that I am actually a very economical boy, because my mold only includes: Sanneng 28*28*3 baking tray, 7-inch square cake mold, 7-inch round cake mold, 7-inch heart-shaped cake mold, 7-inch flower-shaped cake mold, 8-inch round cake mold, 6-inch round non-stick cake mold, cheese cake mold, pound cake mold, pie plate, leaves.
7. Decorating tools: generally used for biscuit and cake decoration, biscuits are squeezed with cloth bags (because the batter is too thick), and plastic disposable decorating bags can be used for cream (because it is convenient to wash). It is best not to install light cream in summer, but cream can be considered. Of course, turntables and pipe nozzles are also needed. There are too many kinds of nozzles. It is recommended to buy medium-sized squeezed biscuits and small-sized squeezed decorative cream. If Korean piping and sugar-converting Wilton tools are involved, that is another matter.
8. I won't talk about the auxiliary tools such as oil paper, tin foil and thermal gloves. In short, it will be summarized clearly in the baking book.
In fact, baking by self-study is similar to doing experiments (of course, I just think it is similar to chemistry experiments in high school, and I haven't studied chemistry /NatSci in college). Just follow the recipe and think about why you do it, why you do it in this order, what is the consistency of the batter and what is the temperature of the oven. If it fails, think about why it is not ripe, why it collapses and why it shrinks. Did you fail because you didn't do a perfect step or because you didn't run in well with the oven?
Finally, baking is a process of self-cultivation or self-cultivation It is necessary not only to master the temper of each tool, but also to deeply understand how each ingredient is matched to set off or emphasize the deliciousness of the ingredient itself.
Food itself is a kind of perception and learning.