2. Sugar is not only a sweetener in baking, but also can soften gluten structure and make bread or cake more delicate; Keep moisture and prolong the shelf life (sugar is a natural preservative); Sugar can also promote fermentation when making bread fermented dough. It is suggested that there should be at least two kinds of sugar at home: white sugar and powdered sugar.
3. Grease is also important in baking. Cookies, cakes, cakes, etc. are inseparable from grease. Oil can soften bread and cakes, increase the richness of water boxes, prolong the shelf life and increase the flavor. Extracted from milk, there are two kinds of salt and salt-free, and generally salt-free butter is used.
4. protein in eggs plays a solidification role in baked products, and it is shaped after baking, which plays an important role in the growth of cake volume. Egg yolk with high fat and low oil content can be regarded as a kind of cake in baking. In addition, eggs also have the characteristics of increasing the texture and taste of products, improving the appearance and color of products, and helping the finished products to have better puffing effect.