Baking novices must collect: 15 basic baking techniques
Following the 10 basic baking techniques from last time, I have compiled another 15 basic baking techniques today. Especially for baking novices who plan to learn, be sure to bookmark this article.
1. What are the three types of whipping cream?
Low fat fresh cream 30% -35%, high-fat fresh cream 36% -40%, heavy cream 48%.
2. What grades of eggs can be classified by weight (with shell)?
Huge 70g, extra large 64g, large 57g, medium 50g, small 43g, and extremely small 35g.
3. What is fermentation?
Fermentation is the process of yeast reacting with sugar to produce carbon dioxide and alcohol (alcohol evaporates, while carbon dioxide expands, thereby increasing the volume of the product).
4. What is the relationship between yeast activity and temperature?
No activity at 1 ℃ (storage temperature), low activity at 15-20 ℃, high activity at 20-32 ℃, slow reaction above 38 ℃, and deactivation at 60 ℃.
5. What are the two types of baking powder? What are the characteristics?
① Single effect baking powder: It produces gas immediately when it comes into contact with water and is only used for baking products immediately after mixing Double effect foam powder making: At low temperatures, some gas is released, and the reaction is complete only after heating. After preparing the batter, it can be left for a period of time.
6. Can gelatin powder and tablets be replaced with each other?
It is possible, except for the different processing methods, its function is exactly the same, 1 teaspoon of gelatin powder=2.8g.
7. What is the cooling effect of bread after it is baked?
After baking, it should be immediately placed on a rack for cooling to release excess moisture, alcohol produced during fermentation, and residual carbon dioxide.
8. How to maintain the softness and tenderness of the skin on soft bread?
Brushing a layer of melted butter before it cools down after baking can effectively prevent the skin from hardening.
9. How should hard crust bread (French) be stored?
It is best to store at room temperature for 6 hours before consumption. Unless frozen, it cannot be wrapped, otherwise it will make the bread skin soft and the texture will be difficult to eat like leather.
10. How many fermentation methods are there for dough? What are the characteristics?
① Direct method: Short time and quick effect, the flavor is not as good as the latter two methods Refrigerated fermentation: excellent flavor; But time and temperature are difficult to control, which can easily lead to excessive fermentation Zhongzhong method: Zhongzhong uses refrigerated fermentation; The production time is flexible, the yeast usage is low, the flavor organization is much better than the direct method, it is resistant to storage, and not easy to age.
11. What are direct bread method and medium seed method?
Direct method, also known as one-time fermentation method, refers to the operation method of bread production process that goes through one fermentation procedure. Zhongzhong method, also known as secondary fermentation method, refers to the method that goes through the secondary fermentation stage in the production process. After the fermentation stage, bread can form a good network structure in the dough and produce a unique bread fermentation aroma. The secondary fermentation method allows for a longer fermentation period, resulting in a more mature dough effect and characteristics.
12. Why is salt and cream added at the end of the mixing process?
Because adding salt and cream together with dry yeast directly inhibits yeast growth, and adding salt at the end can shorten the stirring time.
13. What is the difference between high sugar yeast and low sugar yeast?
High sugar yeast and low sugar yeast are produced based on the adaptability of yeast to raw materials. High sugar yeast is used when the sugar content in the formula exceeds 10%; Low sugar yeast is used when the sugar content is below 10%, and its effect is more ideal.
14. What is the difference between horizontal and vertical noodle machines?
Due to its slow mixing speed and different physical effects, the horizontal dough mixer is difficult to fully expand the gluten, so it is usually assisted in gluten bonding by pressing the dough with a dough press. The mixing speed and mechanical structure of the vertical dough mixer can directly expand the gluten during mixing.
15. In summer, the temperature is too hot. Can ice cubes be added when stirring?
Sure, slow mixing should be used with the raw materials until they dissolve before switching to fast mixing.
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