Hello everyone, here is the baking friend Xiaojiang, here are a few basic knowledge about the basics necessary for novice baking, let’s take a look together.
1. Flour
Baking flour is a well-deserved protagonist, flour is divided into high, medium and low three kinds of gluten has its own use, high gluten flour mainly to make bread steamed buns and other foods that need gluten, into beige hand grasp a ball will not spread out into a ball, protein content between 10% ~ 13% is usually called high powder, bread flour. All-purpose flour is ordinary household flour, and those that are not marked are medium flour, which is used to make dumplings, pancakes and other home-cooked foods. Low-gluten flour is used to make soft foods such as cakes and biscuits, and the color is high, and the powder is white and grasped into a ball. The protein content is 8%~9%. Commonly used professional brands of baking flour are
High pink (1) golden elephant (2) red bauhinia
Low pink (1) Meimei (2) White Bauhinia
2. Grease
Oils and fats can increase food nutrition and flavor, strengthen the plasticity of the dough, maintain the softness of the dough, and facilitate the later forming. It can be divided into (1) butter, (2) margarine, (3), shortening, (4) vegetable oil
(1) Butter is a kind of pure natural food separated and processed fat in milk, also known as animal butter, salted butter (salty) and unsalted butter, into light yellow solid, easy to deteriorate at room temperature, long-term need to be frozen and stored, refrigeration can be maintained for 3~5 days. Commonly used brands are Anchor or President.
(2) Margarine, also known as margarine, Macchilling is an additive with hydrogenated oil as the main raw material, which gradually replaces butter because of its advantages of good plasticity and low cost, and the flavor is not as good as animal butter. Commonly used brands are wheels, South Bridge and so on.
(3) Shortening, shortening also has animal ghee artificial ghee, divided into liquid ghee and solid ghee and lard, solid and there are pieces of ghee, mainly used for shortening of food, such as shortening, Danish bread, etc. The shortening of lard in all shortening is the best followed by solid is greater than liquid, in theory, all oils have shortening, commonly used brands are Nanqiao Anjia
(4) Vegetable oil, that is, ordinary edible vegetable oil.
3. Sugar
Sugar plays a role in baking to add sweetness to food, improve color, enhance nutritional value, and maintain moisture and antiseptic. Divided into solid and liquid, there are granulated sugar, syrup, powdered sugar. Among them, granulated sugar includes crude sugar, white sugar and caster sugar. It is used to make bread cakes, and white sugar is used to make chiffon cakes according to the type of recipe, and its particles are larger and easy to beat and cheap. Powdered sugar generally refers to moisture-proof powdered sugar, mostly used for cake decoration. Syrup has invert sugar syrup and starch syrup, which are used for cake decoration, and can also be added to batter to improve flavor and preservation, among which invert sugar syrup is needed to make Cantonese-style mooncakes.
Thanks for reading, here are the main tools for the next inventory of Bakery Xiaojiang.