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Baking Knowledge-34 Baking "Secrets"

  • Categories:Company News
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  • Time of issue:2019-08-10 17:58
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(Summary description)Whydopeoplebecomemoreandmorelikegodsinthesamerecipe,andyoubakelittlewhite?Ifyoudon'tgetthehangofit,godswillgofartherandfarther,andyouwillalwaysbewhiteandtender.Soit'sbettertogetafewsimpleandpracticalskillsandthenburyyourselfdeeperanddeeperinthebakingpit.Bakingthosethings1.WhendidbakingbeginonEarth?Whatistheformulaofproportioningpercentageinbreadmaking?Thetotalweightofproportioning/flour*100%=proportioning*3.Theroleofgreaseinbaking?Itcanshortenthelengthofgluten,coatcakeandlubricategluten,sothatglutenwillnotsticktogether.4.Whatshouldwepayattentiontowhenmixingrawmaterials?Beforeaddingwetingredients,mixthedryingredientsevenly.(2)Whendryingredientsandwetingredientsaremixedalternately,thefirstandlastingredientsarealwaysdryingredients.Oncedryingredientsareadded,donotmixexcessively.Stiratlowspeeduntilthemixtureiscomplete.Whenthetwoingredientsneedtobefoldedandmixed,thelighterdensityingredientsshouldbeplacedonthetop,andthetwoingredientsshouldbefoldedandmixedwithaverylightintensity.5.Whyshouldn'tbreadberefrigerated?Whenbreadcomesoutoftheoven,agingbegins,waterlossandchemicalchangesinstarchstructure.Thischangeoccursfasterinrefrigerationandalmoststopsinfreezing.6.Isbreadflourthesameashigh-glutenflour?Breadflourcontainsabout12%proteinandhigh-glutenflourshouldbemorethan14%.7.Theroleofsugar(sweetener)inbaking?Increasingsweetnessandaroma,softeningglutenstructure,finetissue,increasingsurfacecolor,keepingmoisture,prolongingshelflife,emulsifyingagentmixedwithoil,foamingagentmixedwitheggs,yeast8.Inbreadmaking,equalamountofmilkisnotavailable.Equalamountofwater.Freshmilkcontains88%-91%water,andtheothersolidsubstancesareprotein,lactoseandminerals.Therefore,ifmilkisusedinsteadofwaterintheformula,alittlemoreshouldbeaddedproperlysoasnottodrythedough.9.Accordingtotheweightofeggs(withshells),whichgradescanbedividedinto?Large70g,super64g,big57g,medium50g,small43g,minimal35g.10.Whathappensiftheamountofflourandsugarisnotright?Toomuchflourwillbreakthecakesurface.Cakeswithtoomuchsugarwillzoomandtoolittlewillhardenthetexture.11.Whatarethetwotypesofbakingpowder?Whataretheircharacteristics?1.Single-effectbakingpowder:itproducesgasimmediatelywhenitmeetswaterandisonlyusedforbakingproductsimmediatelyafterstirringiscompleted.(2)Dual-effectbakingpowder:releasesomegasatlowtemperature,andreactcompletelyafterheating.Afterbatterisprepared,itcanbeplacedforaperiodoftime.12.Cangelatinpowderandtabletsbesubstitutedforeachother?Yes,exceptfordifferenttreatmentmethods,theeffectisexactlythesame,1teaspoongelatinpowder=2.8g

Baking Knowledge-34 Baking "Secrets"

(Summary description)Whydopeoplebecomemoreandmorelikegodsinthesamerecipe,andyoubakelittlewhite?Ifyoudon'tgetthehangofit,godswillgofartherandfarther,andyouwillalwaysbewhiteandtender.Soit'sbettertogetafewsimpleandpracticalskillsandthenburyyourselfdeeperanddeeperinthebakingpit.Bakingthosethings1.WhendidbakingbeginonEarth?Whatistheformulaofproportioningpercentageinbreadmaking?Thetotalweightofproportioning/flour*100%=proportioning*3.Theroleofgreaseinbaking?Itcanshortenthelengthofgluten,coatcakeandlubricategluten,sothatglutenwillnotsticktogether.4.Whatshouldwepayattentiontowhenmixingrawmaterials?Beforeaddingwetingredients,mixthedryingredientsevenly.(2)Whendryingredientsandwetingredientsaremixedalternately,thefirstandlastingredientsarealwaysdryingredients.Oncedryingredientsareadded,donotmixexcessively.Stiratlowspeeduntilthemixtureiscomplete.Whenthetwoingredientsneedtobefoldedandmixed,thelighterdensityingredientsshouldbeplacedonthetop,andthetwoingredientsshouldbefoldedandmixedwithaverylightintensity.5.Whyshouldn'tbreadberefrigerated?Whenbreadcomesoutoftheoven,agingbegins,waterlossandchemicalchangesinstarchstructure.Thischangeoccursfasterinrefrigerationandalmoststopsinfreezing.6.Isbreadflourthesameashigh-glutenflour?Breadflourcontainsabout12%proteinandhigh-glutenflourshouldbemorethan14%.7.Theroleofsugar(sweetener)inbaking?Increasingsweetnessandaroma,softeningglutenstructure,finetissue,increasingsurfacecolor,keepingmoisture,prolongingshelflife,emulsifyingagentmixedwithoil,foamingagentmixedwitheggs,yeast8.Inbreadmaking,equalamountofmilkisnotavailable.Equalamountofwater.Freshmilkcontains88%-91%water,andtheothersolidsubstancesareprotein,lactoseandminerals.Therefore,ifmilkisusedinsteadofwaterintheformula,alittlemoreshouldbeaddedproperlysoasnottodrythedough.9.Accordingtotheweightofeggs(withshells),whichgradescanbedividedinto?Large70g,super64g,big57g,medium50g,small43g,minimal35g.10.Whathappensiftheamountofflourandsugarisnotright?Toomuchflourwillbreakthecakesurface.Cakeswithtoomuchsugarwillzoomandtoolittlewillhardenthetexture.11.Whatarethetwotypesofbakingpowder?Whataretheircharacteristics?1.Single-effectbakingpowder:itproducesgasimmediatelywhenitmeetswaterandisonlyusedforbakingproductsimmediatelyafterstirringiscompleted.(2)Dual-effectbakingpowder:releasesomegasatlowtemperature,andreactcompletelyafterheating.Afterbatterisprepared,itcanbeplacedforaperiodoftime.12.Cangelatinpowderandtabletsbesubstitutedforeachother?Yes,exceptfordifferenttreatmentmethods,theeffectisexactlythesame,1teaspoongelatinpowder=2.8g

  • Categories:Company News
  • Author:
  • Origin:
  • Time of issue:2019-08-10 17:58
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  Why do people become more and more like gods in the same recipe, and you bake little white? If you don't get the hang of it, gods will go farther and farther, and you will always be white and tender. So it's better to get a few simple and practical skills and then bury yourself deeper and deeper in the baking pit.

Baking those things 1. When did baking begin on Earth? What is the formula of proportioning percentage in bread making? The total weight of proportioning / flour * 100% = proportioning * 3. The role of grease in baking? It can shorten the length of gluten, coat cake and lubricate gluten, so that gluten will not stick together. 4. What should we pay attention to when mixing raw materials? Before adding wet ingredients, mix the dry ingredients evenly. (2) When dry ingredients and wet ingredients are mixed alternately, the first and last ingredients are always dry ingredients. Once dry ingredients are added, do not mix excessively. Stir at low speed until the mixture is complete. When the two ingredients need to be folded and mixed, the lighter density ingredients should be placed on the top, and the two ingredients should be folded and mixed with a very light intensity. 5. Why shouldn't bread be refrigerated? When bread comes out of the oven, aging begins, water loss and chemical changes in starch structure. This change occurs faster in refrigeration and almost stops in freezing. 6. Is bread flour the same as high-gluten flour? Bread flour contains about 12% protein and high-gluten flour should be more than 14%. 7. The role of sugar (sweetener) in baking? Increasing sweetness and aroma, softening gluten structure, fine tissue, increasing surface color, keeping moisture, prolonging shelf life, emulsifying agent mixed with oil, foaming agent mixed with eggs, yeast 8. In bread making, equal amount of milk is not available. Equal amount of water. Fresh milk contains 88% - 91% water, and the other solid substances are protein, lactose and minerals. Therefore, if milk is used instead of water in the formula, a little more should be added properly so as not to dry the dough. 9. According to the weight of eggs (with shells), which grades can be divided into? Large 70g, super 64g, big 57g, medium 50g, small 43g, minimal 35g. 10. What happens if the amount of flour and sugar is not right? Too much flour will break the cake surface. Cakes with too much sugar will zoom and too little will harden the texture. 11. What are the two types of baking powder? What are their characteristics? 1. Single-effect baking powder: it produces gas immediately when it meets water and is only used for baking products immediately after stirring is completed. (2) Dual-effect baking powder: release some gas at low temperature, and react completely after heating. After batter is prepared, it can be placed for a period of time. 12. Can gelatin powder and tablets be substituted for each other? Yes, except for different treatment methods, the effect is exactly the same, 1 teaspoon gelatin powder = 2.8g

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