Baking Knowl
Baking Knowl
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Use common sense cake ingredients
Source： Time：2016-03-17 11:00:14 views：
Yeast: Yeast is a living fungi, there are fresh yeast and dry yeast points. In warm and humid environment will multiply and slowly release carbon dioxide makes the dough, usually used in the production of buns, bread and bread, can also be used to make soda crackers, and cake will be almost no yeast.
1, carbohydrate: to increase food sweetness, moisture, aroma.
2, butter (butter): ingredient is milk fat, the aroma and soft products.
3, high-gluten flour: protein content of more than 11.5%, is generally suitable for making bread.
4, low-gluten flour: protein content of 8.5% or less, and generally applies to cookies and cakes.
5, whipped cream: is divided into two kinds of plant and animal, it is generally used to decorate cakes and make mousse.
6, cream of tartar: alkaline and protein to help the stability of protein foam, commonly used in chiffon cake.
7. Eggs: West Point, the main material, can provide product moisture, aroma, taste and bubble resilient.
8, gelatine: vegetable gums, vegetarians are available. You can substitute an equal amount of gelatine. It can be used for decorative rubber (pipinggel).
9, baking powder (bakingpowder): abbreviation b.p., used to make the product bubbles, so that products are bulky taste, its pH is neutral.
10, baking soda (bakingsoda): short b.s., used to make the product bubbles, so that products are bulky taste, its pH value is alkaline.
11, vanilla extract / beans: Vanilla beans are commonly used in baking natural flavors, there are also sold vanilla extract, vanilla powder, can increase the flavor of the product.
12 gelatine tablets / powder: also known as gelatin, transparent flake or powder should be subject to the 5 times the cold blisters open, can be dissolved in warm water 40 ℃, generally used in jelly and mousse cake. A piece of about 2.5 g gelatine, to replace the gelatine powder with the amount of use. Vegetarians should not eat.
13. Yeast: Yeast is a living fungi, yeast and fresh yeast has divided it. In warm and humid environment will multiply and slowly release carbon dioxide makes the dough, usually used in the production of buns, bread and bread, can also be used to make soda crackers, and cake will be almost no yeast.
14. Milk: Dairy products having at West Point in the aroma of the product and provide water, belongs to the wet material, because it contains lactose, coloring make bakery products faster, increase product color, and can provide nutrition. Baking is a common material.
15, modifier: modifier commercially available, there are two, one for the powder, as a paste. Powdery improver ingredients are: flour, soy flour, emulsifier, sugar and some vitamin C. Paste improver ingredients are: mineral salts, vitamin C or protein enzymes, emulsifiers.
keys：Yeast
