Views:0 Author:Site Editor Publish Time: 2021-05-07 Origin:Site
In the baking process, there will always be many problems, sometimes I don’t know what causes it? Today, let’s talk about some tips and common sense in the production process.
When whisking the egg whites, the container must be free of oil and water, and must be wiped dry before pour the egg whites to beat.
In the process of sending, you must follow one direction to hit, don't hit indiscriminately, so that it is not easy to foam and easy to hit the head. The speed and the strength of the hands should be even. Don't be strong and light. The sugar in the egg white should be added several times, preferably three times.
Pay attention to the state of egg whites in winter, because egg whites will change with temperature changes. It is best to keep the eggs between 17-22 degrees Celsius. If the temperature drops, the eggs need to be heated before they can be beaten. But the heating here does not mean that it is very hot, too hot will cause the eggs to be cooked. The heating temperature is maintained at about 60 degrees Celsius. Generally, it is fine to touch it with your hands. You can also add lemon juice or white vinegar when whisking the egg whites to stabilize the egg whites.
When the egg liquid is too thick or the proportion of flour in the formula is high, you can add a little water at a slow speed. If you add it in the final procedure, try not to pour it all at once. This will easily destroy the bubbles in the egg liquid and cause Its volume becomes smaller.
In order to reduce the gluten of the flour and make the taste better, add some starch ingredients to the formula, but it must be sieved together with the flour at the same time, otherwise if it is not mixed well, it will be very empty and the cake will sink before it is baked.
Auxiliary materials are materials that add flavor to frozen desserts, usually including spices, wine, nut powder, canned fruits, etc. The addition of auxiliary materials is one of the commonly used methods to change sweet varieties. The amount of auxiliary materials added should be moderate, not excessive.
Generally, sugar is used to increase the sweetness of frozen foods. If you don't like too sweet, you can reduce sugar. You can also choose to add milk, condensed milk, honey and other flavoring materials.
In fact, it is the powder that has been mixed in advance according to the ratio. This material is easy to use and more suitable for household use, because with the ready-mixed powder, the formula that needs the ratio does not need to be weighed again. For example, the mochi mixed powder made by more people is made according to the proportion.
Pre-mixed powder that has not been opened can usually be stored for 6 months to 1 year in a cool and ventilated place. If it has been opened, it should be used up as soon as possible to avoid deterioration and moisture. The best way is to seal the opening with a sealing clip or a sealed box, which can avoid or prolong the deterioration of the premixed powder to ensure its quality.
Butter usually melts in water. Why is it necessary to melt in water instead of directly heating it? Butter is lumpy and must be melted before it can be used for cooking various foods. The way to melt in water is the way to minimize the damage to the flavor and nutrition of the butter.
The reason why it is not directly heated to melt is because it will separate the oil and milk at high temperatures, and the milk will precipitate and coagulate. The oil is all floating on it, and it will become bitter after burning for a long time, which will greatly affect the taste of the dishes. Melting through water can well control its temperature, but boiling water cannot be used. The temperature of boiling water is too high for butter. When the water temperature feels a little hot when you put it in by hand but it is not too hot to put it down, you can put the butter in it and melt it