Baking tips 1. What 12 tips do you need to know about cake baking?

Nowadays, baked goods are becoming more and more popular. Although quite a few people can make baked things in the oven, there is not much to be praised, not that they have not worked hard, but that some common sense knowledge is not enough, which leads to unsatisfactory baked things.

1, most domestic ovens are mechanically regulated. Therefore, the temperature of each oven can not be completely accurate, and it needs to be adjusted and adapted according to personal circumstances when using it. Even the ovens of the same brand and model have different temperatures.

2. Adding 20% corn starch or wheat starch to ordinary flour can reduce the gluten of flour and replace low-gluten flour.

3. When using tin foil, it is necessary to make the frosted surface of tin foil contact with food.

4. When "vegetable oil" is mentioned in the baking formula, please try to choose light and tasteless vegetable oil instead of heavy-colored and heavy-tasting oil, such as peanut oil, tea oil and olive oil.

Besides oven, the most important tools for baking are kitchen scale and measuring spoon. If you really don't want to buy a measuring spoon, please buy at least one electronic scale with the minimum range accurate to 0.1g.

6. Whole milk powder mixed with water in the ratio of 1:9 can replace whole milk. All occasions where milk is needed in the baking formula can be replaced by this method. Therefore, milk powder is more widely used in baking than milk.

Please don't put bread in the refrigerator, it will accelerate its aging.

Generally speaking, "butter" and "cream" are the same thing.

9. For most biscuits, 90% xylitol can be used to replace the sugar in the formula to make sugar-free biscuits, which is suitable for diabetics or people who want to reduce calorie intake. However, it should be noted that the daily intake of xylitol per person should not exceed 50 grams.

10, sugar can help hair protein and whole eggs, making the foam more stable. Therefore, when delivering eggs, the sugar added in eggs cannot be replaced by xylitol.

1 1. According to personal taste demand, most of the sugar in the formula can be adjusted within 30%, which will not have much influence on the finished product. But please don't add or subtract the oil in the formula at will.

12, baking tray and tin foil have heat insulation effect. When the baked food is colored, cover the surface with a piece of tin foil or put an empty baking tray on it to prevent the food surface from being colored too deeply.

2. What are the precautions when baking?

1。 When the new oven arrives, it should be baked empty to let the odor of the heating pipe dissipate. Purchased tools should be thoroughly cleaned and dried for later use; Among them, the tools and containers used to send protein are the most important, and there can be no water, oil and other substances, otherwise the protein will never be sent out. Put the mold in a dry place. If it is not in a closed environment, clean it in advance before the next use. After all, there is still a lot of dust at home. Personally, I suggest to find a plastic box to pack the baked powder, especially the raw materials packed in plastic sealed bags, which are easy to stick to dust and get greasy, so it will be more difficult for you to pick them up. The shelf life of butter is refrigerated for one year and two years. If you buy a whole piece, cut it into small pieces, wrap it in oil paper or plastic bags, freeze it, and if necessary, change it to refrigeration one day in advance. 6。 It is best to buy mozzarella cheese locally and then use ice packs during transportation. There is no guarantee that the quality will not decline, of course. . . Except in winter. Be careful with the anode die, it's easy to leave no.8 marks. Novices remember. . . Don't go crazy to buy molds because they are beautiful, fun or other non-objective factors. It is best to find that it is rarely used or not used at all! Will not increase the 9-level baking level because of buying more molds. When using the oven, don't look around in front of it, lest the glass burst suddenly due to some chance, especially if there are children, old people and small animals at home, pay attention.

10 In order to prevent excessive baking, check the baking effect of food at the appointed time.

3. How to do baking tips?

Practice of baking common sense

Dairy products:

1. butter: separated from milk, also called butter. There are unsalted butter and unsalted butter, and unsalted butter is often used in dessert.

2. whipped cream: low fat, also called thin cream, animal cream, margarine is also called vegetable cream.

3. Sour cream: Fresh cream is sour after fermentation and is rarely used.

4. Cream cheese: also called cheese, slightly sour, used for cheese cake.

5. Mascapone cheese: Italian cheese, high in fat, used in Tiramisu, with short shelf life and easy deterioration. You can also use cheese instead.

6. Make fruit yogurt and cheese.

Wine: 1. The most commonly used is rum ~ sugarcane juice with molasses to increase sweetness. Soak vanilla extract.

2. Coffee essence: espresso, Bailey liqueur.

3. Vanilla pods are used to soak essence or make vanilla sugar.

Nuts: almond, pistachio, walnut, hazelnut, etc.

Dried fruits: raisins, dried apricots, dried cranberries and figs.

Chocolate: milk chocolate, white chocolate and dark chocolate.

Other auxiliary materials: gelatin (generally not used at the low end) is generally made of clear film (boiled from pigskin) and soaked in six times of water (ice water).

Yeast: used for bread and pizza crust.

Baking tool

1. Eggbeater

2. silicone spoon, also called rubber scraper

3. Flour sieve

brush/clean one's teeth

5. Rolling pin (used when making biscuit pizza)

6. marijuana. Large, medium and small

7. Disposable oiled paper

8. Oilcloth, reused

9. Weigh. Accurate to the gram

10. Measuring spoon, optional.

1 1. Manual egg beater

12 flower extrusion bag, used to decorate flowers and biscuits.

13. Flower nozzle, used for modeling

14. spatula. Used for plastering

15. Turntable for decoration.

16. Mould 6.8. 10 biscuits, etc.

17, thermometer, thermal resistance

Understand baking materials, tools and measurements.

Flour is divided into high, medium and low gluten flour according to protein content.

Cookies, low-flour cakes, cake flour bread.

Black powder, coarse powder, rich in fiber, suitable for making bread.

Almond powder, suitable for almond cake.

Corn starch, mixed with low flour to make cookies and desserts, tastes more crisp and fragrant.

Baking powder, used with flour, can be fluffy.

Soda powder is fluffy like baking powder.

Cocoa powder, cocoa bean powder, seasoning, cake, dessert

Matcha powder, ground tea leaves, used for seasoning, cakes and desserts.

Cinnamon powder for bread seasoning.

Protein sends.

After a long time, protein has no toughness, it is not easy to have instant noodles, and its stability is poor.

When mixed with egg yolk, it will not be whipped, and egg yolk will organize foam.

There is water and oil in the basin, which won't work.

Sugar, too much, too early, not soft

Cream is easy to beat in summer, and ice water is placed in the basin.

Nine points, plastering, ten points, decoration, silk eight points, rainbow silk five points.

Heat the whole egg in warm water until it turns white.

Butter delivered, status: feathery, white.

Butter, refrigerated at 3-5 degrees, can also be frozen, frozen into small pieces, refrigerated in advance when used, softened at room temperature, and hard to make pies. Paste ~ make cookies. Melted is suitable for making a piece of dessert, heating it in water or heating it in the oven.

Egg and shell: protein: yellow ratio: 1.6.3. Generally protein 35, yolk 10. Eggs are suitable for refrigeration. Wash with warm water before use.

4. Cooking cookies needs attention+some baking skills.

In the process of making cookies, it should be noted that the dough or batter of cookies must not be too hard. For example, the dry powder of flour must be sieved, as long as it is evenly mixed without dry powder, and it should not be mixed excessively.

Butter must be whipped in place until it is fluffy, white and slightly swollen, otherwise the biscuits will taste hard and not crisp.

The shape of cookies is very random, but no matter what type you are, it is best to ensure that each size is close to the thickness and keep a certain distance from each other, so as to control the temperature or firepower during baking.

Baking paper (also called oiled paper) and baking cloth are often used when making cookies. This is necessary not only to prevent sticking, but also to make it easier to clean the baking tray. Baking paper is also made in China and imported, which is more anti-sticking and naturally more expensive. When it comes to baking tray cloth, I suggest you choose the more expensive glass fiber cloth, which costs more than ten yuan (I didn't know before, but now the price of things is rising too fast), but it is so easy to use, you can wipe it without wiping it, and it has a long service life.

Some baking techniques:

1, most domestic ovens are mechanically adjusted. Therefore, the temperature of each oven can not be completely accurate, and it needs to be adjusted and adapted according to personal circumstances when using it. Even the ovens of the same brand and model have different temperatures.

2. Adding 20% corn starch or wheat starch to ordinary flour can reduce the gluten of flour and replace low-gluten flour.

3. When using tin foil, it is necessary to make the frosted surface of tin foil contact with food.

4. When "vegetable oil" is mentioned in the baking formula, please try to choose light and tasteless vegetable oil instead of heavy-colored and heavy-tasting oil, such as peanut oil, tea oil and olive oil.

Besides oven, the most important tools for baking are kitchen scale and measuring spoon. If you really don't want to buy a measuring spoon, please buy at least one electronic scale with the minimum range accurate to 0.1g.

6. Whole milk powder mixed with water in the ratio of 1:9 can replace whole milk. All occasions where milk is needed in the baking formula can be replaced by this method. Therefore, milk powder is more widely used in baking than milk.

Please don't put bread in the refrigerator, it will accelerate its aging.

8. In general, "BUTTER" and "cream" are the same thing, and both English names are Butter.

9. For most biscuits, 90% xylitol can be used to replace the sugar in the formula to make sugar-free biscuits, which is suitable for diabetics or people who want to reduce calorie intake. However, it should be noted that the daily intake of xylitol per person should not exceed 50 grams.

10, sugar can help hair protein and whole eggs, making the foam more stable. Therefore, when delivering eggs, the sugar added in eggs cannot be replaced by xylitol.

1 1. According to personal taste demand, most of the sugar in the formula can be adjusted within 30%, which will not have much influence on the finished product. But please don't add or subtract the oil in the formula at will.

12, baking tray and tin foil have heat insulation effect. When the baked food is colored, cover the surface with a piece of tin foil or put an empty baking tray on it to prevent the food surface from being colored too deeply.

13, excellent formula, standardized operation flow and accurate weighing of raw materials are the three basic elements of successful baking.

5. Precautions for baking

The new oven should be baked empty to let the smell of the heating pipe dissipate.

B. Purchased tools should be thoroughly cleaned once and dried for later use; Among them, the tools and containers used to send protein are the most important, and there can be no water, oil and other substances, otherwise the protein will never be sent out.

Put the mold in a dry place. If it is not in a closed environment, it should be cleaned in advance before the next use. After all, there is still a lot of dust at home.

D baking powder material, I personally suggest to find a plastic box to pack, especially the raw materials packed in plastic sealed bags, which are easy to stick to dust and get bored, so it will be more difficult for you to pick them up.

E the shelf life of butter is one year and two years. If you buy a whole piece, cut it into small pieces, wrap it in oil paper or plastic bags, freeze it, and if necessary, change it to refrigeration one day in advance.

F mozzarella cheese, it is best to buy it locally, and use ice packs when transporting it. There is no guarantee that the quality will not decline, except in winter.

G anode die, be careful, be careful again, it's easy to mark.

H novices should remember not to buy molds crazily because they are beautiful, fun or other non-objective factors. In the end, they will find little or no use. Will not improve the baking level because of buying more molds.

First, when the oven is in use, don't look around in front of the oven, so as to avoid the glass bursting suddenly due to some chance, especially when there are children, the elderly and small animals at home, we should pay attention to some tips for making baked goods.

6. A complete collection of baking knowledge

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. It can also change the taste of food.

Bread baking in the production stage generally includes the following three stages: 1) The first stage: 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 1) Changes of temperature and moisture of bread blank and formation of internal structure. After the bread blank enters the oven, the sources or ways of receiving heat at the same time include: thermal radiation of heating tube, thermal conduction of baking tray and convective heat transfer of hot air in the oven.

A. In the initial stage of baking A. Formation of skin The surface temperature of the green body just entering the furnace is about 30℃, and hot air is encountered first. The moisture in the hot air will be condensed into water droplets by the cold blank and attached to its surface.

But this happens in a very short time, and soon the water droplets will evaporate, and the surface temperature of bread will quickly rise above 100℃, so that the surface will dry and form a thin white skin. B when the crust (shell) is formed, the heat is conducted to the inside, and the temperature of the inner layer is also rising. In a short time, the temperature under the crust is close to 100℃, forming a temperature gradient distribution with high outside and low inside.

In this way, the direction of heat transfer (driving force) is from outside to inside. The distribution of water in bread is just the opposite, which is a gradient distribution of water with low outside and high inside.

In this way, water is replenished from the inside out, and an evaporation layer is formed under the epidermis (because the temperature is close to 100℃). However, during the baking process, the internal temperature will continue to rise. When the gelatinization temperature of starch is reached (higher than 50℃), the water will be combined by starch, so the water added from the inside will be less and less, the water in the evaporation layer will be reduced, and the temperature will exceed 100℃. Then the crust will be dried into a layer of anhydrous crust (the product is called crust after it absorbs water and softens).

A. In the later stage of baking, a. The bread is shaped and baked continuously, and the heat is continuously transferred inward. Due to the blocking effect of the shell and the gelatinization effect of the internal sediments, the water diffused outward is limited, but the temperature will continue to rise, and finally it will approach 100℃, so the protein will also be denatured.

After starch gelatinization and protein denaturation, the lower part of the bread shell forms a bread sac, which is actually mature. B. Formation of bread core The geometric center of bread gets the least heat and the slowest heating speed during baking.

Because of the great difference between the central temperature and the crust temperature, the water in the middle of bread bag not only diffuses outward, but also permeates and condenses inward. After bread bag molding, the moisture in the bread center is 2% higher than before, and the temperature will eventually rise to 90-98℃.

And form a bread core. 2) Microbiological changes and biochemical reactions of bread during baking A. Microbiological changes A. Activity changes of yeast After the green body enters the furnace, the temperature of each part will rise, but the temperature rise range is different.

In any case, the temperature of all parts of bread will exceed 50℃. When the temperature is lower than 50℃, yeast has a vigorous gas production process, and then, with the increase of temperature, yeast activity decreases until it dies.

This process takes about 5 minutes. But it still affects the volume and shape of bread.

B. the activity change of acidic microorganisms is mainly lactic acid bacteria. Generally, when the temperature of each part exceeds 60℃, all of them die.

If the temperature of the capsule core does not exceed the required temperature, sometimes live bacteria can be detected. B. Biochemical reaction A. Amylase: α -amylase is passivated at 97℃ and β -amylase is passivated at 82℃.

They have been decomposing starch before. B. Protease: passivated at 80-85℃, which will decompose protein before.

C. starch gelatinization starch gelatinization decomposition into dextrin and maltose. The combination of dextrin and a large amount of water is one of the important factors that form starch gel and constitute the soft taste of bread.

D, denaturation of gluten protein: denaturation and solidification at 60-70 DEG C, and partial bound water is released to form a bread honeycomb or sponge-like tissue. This toughening is the main reason why bread has a certain shape.

As shown in the figure. E. color reaction Maillard reaction: carbonyl ammonia reaction of protein and amino acids in bread ingredients with sugars and aldehydes at 150℃.

Form a color from gray to gold. Caramel reaction: caramel color is formed when sugar is higher than 180.

Enzymatic color development: Under the catalysis of polyphenol oxidase, phenols react at 40-60℃ to generate ochre, which is a secondary color development reaction. The generation of F-flavor is mainly composed of two parts: the changes of some alcohols, acids and esters formed during yeast fermentation during baking; Alcohols, aldehydes, ketones and esters formed in color formation reactions.

They constitute the unique flavor of bread. 1) Changes in volume and weight of bread during baking A. Causes and influencing factors of volume increase A. Sources of expansion gas: CO2, water, alcohol, acid and aldehyde expand when heated; B. Starch gelatinization also swells; Protein became hard after denaturation, and maintained its expanded volume structure.

Influencing factors: a. Pre-fermentation state: including yeast activity, dough gas holding capacity and germination state; B. initial baking temperature: suitable. When it is too high, the bread will form quickly, which is not conducive to the subsequent volume expansion; C. Baking humidity: Hot and humid air wets the epidermis, otherwise it will break; D. Whether to use the baking mold: the mold reduces the effective area of the bread blank to emit gas.

B. Changes in weight after baking Generally, the weight after baking will be lost10-12%. The main substances and proportions of loss are: water 95%; Ethanol 1.5%, carbon monoxide 23.3%, volatile acid 0.3%, acetaldehyde 0.08%.

Weight loss is mainly related to the size of the machine bag and whether the baking mold is used.

7. What common sense should a baker know?

The main points of roasting fine coffee are summarized as follows: (1) First of all, we must master the basic roasting technology of commercial coffee introduced in the Complete Book of Coffee Tasting.

(2) The basic classification of fine coffee is similar to that of commercial coffee. But "feature" is added to the coordinate axis, so it is necessary to understand this concept in advance.

(3) There are too many coffee beans to be simply classified and need to be treated individually. It is best to find out the characteristics of each coffee bean first and find the right time to stop baking as soon as possible.

(4) There is little difference between water content and density. (5) Make use of the roasting degree of coffee beans, give full play to their personality, and get a simple taste.

(6) The softer the beans, the greater the change of their characteristics. It is difficult to grasp the timing of stopping baking beans A and B. ..

(7) Fine coffee can omit the hand selection step, but at the same time, it also tests the technology and knowledge of the baker.