Flour is divided into three types: high gluten, medium gluten and low gluten. In foreign countries, we can distinguish the gluten of flour by looking at the protein in the formula content table on the flour bag.
1. Advanced high-gluten flour:
High-gluten flour contains about 1 1.5 ~ 14% of protein, has strong gluten and high viscosity, and is suitable for making bread.
2. Medium gluten powder standard:
Medium gluten powder contains about 9.5 ~ 1 1.5% of protein, and its gluten and viscosity are balanced, so it is suitable for making biscuits.
3. Low gluten and high flour diet:
Low-gluten flour contains about 6.5 ~9.5% protein, which is low in gluten and viscosity and suitable for making soft cakes.
What ingredients are needed for baking II? starch
1. Corn starch
Corn starch is starch extracted from corn kernels.
In the process of pastry making, it is sometimes necessary to mix a certain amount of corn starch into flour when making pastry batter. The gelatinization of corn starch is also used in making pie stuffing.
In addition, the mixture of corn starch and medium gluten flour is the best substitute for cake flour (low gluten flour), which can reduce the gluten of flour and increase the soft taste of cake.
2. Taibai potato starch (also known as potato starch)
Taibai powder will condense into a transparent and viscous state when heated by water. In China cooking, white powder is often mixed with cold water and added to cooked dishes to make dogs, which makes the soup look thick and makes the food look shiny. The soup thickened with white powder will become thinner after cooling, while the soup thickened with corn starch will not become thinner after cooling.
Too white powder can't be directly heated, mixed with water or put into hot food, it will immediately condense into blocks and can't be boiled. After the food boiled with white powder is cooled, the juice will become thinner, which is called "backwater". Therefore, corn starch is generally used instead of white powder to make the material sticky.
What ingredients do you need for baking III? Other powders
1. custard powder, egg powder.
Also called custard powder, it is a kind of ready-mixed powder. Semi-finished products purchased from supermarkets are all pretreated. Just add a small amount of milk or water and stir to restore it to a thick cream sauce. It's very similar to the cream sauce that people like in China.
2. Tata powder wine cream
Tatar powder is an acidic white powder. The main purpose of making cakes is to help protein disperse and neutralize the alkalinity of protein, because protein is very alkaline. If there is no tata powder, you can also use some acidic raw materials such as lemon juice or white vinegar instead.
What ingredients do you need for baking? Four. expanding agent
1. baking powder
Baking powder is a leavening agent of West Point. Made of 1 part baking soda powder and 2 parts tata powder. It is the most commonly used raw material for making West Point.
2. Sodium bicarbonate
Soda powder, also known as "baking soda", is also a kind of expansion agent for West Point. Soda powder is also often used as a neutralizer, such as chocolate cake. Chocolate is acidic, and a large amount of it will make West Point sour. Therefore, a small amount of baking soda can be used as swelling agent and can also neutralize its acidity. At the same time, baking soda can also deepen the color of chocolate and make it look deeper and brighter.
3. Yeast
Yeast is one of the commonly used swelling agents in West Point. In the process of fermentation, yeast makes dough swell, and the addition of sugar can increase the activity of yeast. Yeast is dormant at low temperature, and the higher the temperature, the stronger the activity, but if the temperature is higher than 40C, the yeast cells will be destroyed and die.
The most commonly used dry yeast in West Point is active dry yeast.
Yeast. beige powder, fresh yeast dried into dormant dry yeast. Before the dry yeast is added to the dough, it should be hydrated with warm water at 465,438+0-43 degrees Celsius, dissolved with 4-5 times the amount of yeast, and allowed to stand for 5-65,438+00 minutes, so as to restore the vitality of the yeast to its original fresh state, and maintain the same fermentation time as the fresh yeast without affecting the quality. Seal it after opening and put it in the refrigerator.
What ingredients do you need for baking? 5. colloid.
gel
Gelatin is also called gelatin or fish glue. It is a colloid extracted from animal bones (mostly bovine bones or fish bones), and its main component is protein.
The flaky gelatine tablets, also called gelatine tablets, are translucent yellow-brown, and the refined gelatine tablets after decoloration and deodorization are more transparent in color and higher in price. Gelatine tablets must be stored in a dry place, otherwise they will stick together when they are wet. When used, it should be soaked in cold water first, then drained and dissolved in hot water.
Rubber powder, also called gelatin powder, has exactly the same effect as gelatin tablets. But it is usually more common in western cooking. Gelatin tablets are still widely used in the production of West Point.
Friendly reminder: Many people complain about the fishy smell after using gelatin, which may be because the quality of gelatin you bought is not good. Well, the West Point made by Gillidin has no peculiar smell.
What ingredients do you need for baking? 6. Sugar/salt
1. refined sugar castor sugar
The most widely used sugar in west pastry baking.
Tip: Generally, the sugar in the supermarket will not be marked thick or thin. As long as it looks delicate and the graininess is not obvious.
2. powdered sugar
White powder is also commonly used in making West Point. Especially when delivering butter and decorating.
3. Syrup glucose
It has viscosity and water retention. Used in cakes and pastries, it can increase luster and sweetness.
4. Mirror pectin glaze
Mirror pectin is generally coated on the surface of the finished product after baking, which can increase the luster. The shape and texture are very similar to jelly. It needs to be heated and melted before it can be used
What ingredients do you need for baking?
1. butter
Animal cream, refined from fresh cream.
2. margarine
Also known as margarine, vegetable oil hydrogenated butter flavor and solid.
3. Pastry margarine and shortening
Crispy, marcoline. It's specially used for making cakes.
What ingredients do you need for baking? Eight, cream
1. Animal whipped cream:
It is extracted from whipped cream, which is the cream after delivery. It is often used to decorate western pastry cakes, such as cream flowers on cakes.
2. Cream cheese:
High water content and strong cheese flavor. Suitable for making cheesecake.
butter
Butter is rarely eaten directly and is usually used as an auxiliary material for cooking food.
What's the difference between cream, cheese and butter?
All three are extracted from milk. The first part of milk is cream, then butter, and finally cheese.
Nutritionally, cheese is definitely more nutritious than cream. Of course, an advantage also has a disadvantage, and the fat content of cheese is higher than that of cream.
In terms of taste (in this case, the original flavor), cream is almost tasteless, neither sweet nor salty, but cheese is slightly salty and definitely not sweet.
In terms of eating methods, the two are similar and can be eaten directly.
What ingredients do you need for baking?
Cocoa powder and vanilla extract
There are many kinds of spices, such as vanilla extract, cocoa powder, cinnamon powder and flavored liqueur. Objective To increase the delicacy and fragrance of West Point.
Focus on the most commonly used vanilla.
Vanilla essence and vanilla powder are both vanilla spices extracted from vanilla, which can increase the aroma of finished products, remove the fishy smell of eggs and make food taste delicious.
Real vanilla is like a small black stick, a bit like a cinnamon stick. It smells sweet and fragrant. Vanilla sticks must be boiled in liquid to release fragrance, and its main sweetness comes from vanilla seeds in the sticks.