Whether cake or bread are not recommended in the refrigerator, the refrigerator will only accelerate aging, affect the taste, if not eat bread or cake cabinet can be placed inside the cabinet, so you can keep the cake and bread fresh.
1. Most home oven are mechanical thermostat. Therefore, each oven temperature can not be completely accurate, we need to use the time to adjust according to individual circumstances. Even if the same brand of the same type of oven, the temperature will not be the same.
2. The incorporation of 20% of the wheat starch, corn starch or flour in general, can reduce the gluten flour, low-gluten flour substitute.
3. Use aluminum foil when the need to make the matte side of the foil in contact with food.
4. When baking recipe refers to "vegetable oil", please try to choose pale tasteless vegetable oil, and do not choose to re-color re-flavored oil, such as peanut oil, camellia oil, olive oil and so on.
5. In addition to the oven, the baking is the most important tool kitchen scale and measuring spoon. If you really do not want to buy the amount of spoon, then buy at least a minimum range to the nearest 0.1 gram of electronic scales.
6. The whole milk powder, mixing water at a ratio of 1:9, can replace whole milk. All baking recipes require the use of milk occasion can be so replaced. Therefore, milk in baking more widely than milk.
7. Do not bread in the refrigerator, it will accelerate the aging of cakes can be placed in the cabinet, to the cake fresh.
Continental cake cabinet front door OSGI-1.2T3F
8. Under normal circumstances, "butter" and "cream" is the same thing, the English names for the butter.
9. Most cookies can be used to replace 90% of xylitol sugar in the recipe, making sugar cookies, to apply to people with diabetes or people who want to reduce caloric intake. Note, however, each person daily intake of xylitol should not exceed 50 grams.
10. Sugar contributes protein and whole eggs to kill, and kill more stable foam. Thus, when sent eggs, add the egg can not replace sugar with xylitol.
11. The personal tastes, most of the sugar in the recipe, you can adjust the increase or decrease in the range of 30%, will not cause too much impact on the finished product. But the fat in the recipe be sure not to arbitrarily increase or decrease.
12. The pan and foil have insulation. When baking food color, in a surface of the cover foil, or at the top and then placed in an empty pan, can serve to prevent the surface of the food coloring too deep role.
13. A good recipe, process specifications, accurate weighing of raw materials, baking is essential for the success of the three elements.
