Eggs, sugar, flour, butter and other materials seem very common, but as long as these materials are mixed together, you can make delicious cakes. The most interesting part of making cakes is to transform these materials into unimaginable. Different shapes and unique flavors.
Many interesting things appear in baking. For example, when the chiffon cake batter is put in the oven, it can be slowly expanded with the help of the mold, put the puff dough in, and watch quietly, you can find that As time passed bit by bit, the dough slowly expanded, and the expectations in my heart expanded accordingly.
Sometimes this beautiful expectation plummets with the freshly baked pastries, and the nightmare happens the moment the oven is turned on. The chiffon cake did not expand smoothly as expected, but became dry and hard. Many doubts After attacking, what went wrong? The grams of materials used are all accurately weighed, and the production steps are also very strict. The same steps, whisking, stirring, mixing, etc., but the baked products are very different. What is the reason?
actually seems to be very similar to the production method, sometimes there will be some mistakes, such as insufficiently beaten eggs, over-mixing the batter, over-baking and other reasons. It will be easier to succeed when you find out the reasons. In the production of pastries, the most important thing for is to carefully observe the mixing of the ingredients, the mixing of the batter and the state after putting it in the oven. These observations must be very attentive, and the message of the batter must be felt with heart.
Let’s analyze some of the frequently encountered and frequently encountered problems in baking cakes. Making cakes requires not only mastering the technology, but also understanding the properties of various materials. At the same time, pay attention to the common problems, so that you can basically bake smoothly. A perfect finished product. Before starting the analysis, let's first understand some pre-baking preparations. "If you want to do well, you must first sharpen your tools." Only when you make sufficient preparations can the follow-up work be carried out.
To make cakes, you need a kitchen scale, a stainless steel bowl for mixing, an egg beater, a rubber spatula, and an oven. These tools are enough to make cakes. . Many people buy a lot of them at once before they start to learn to bake. The tools are actually completely useless. Many tools are put on hold once or twice, which not only takes up space but also wastes money. When the mold in the recipe is different from the actual one, it needs to be calculated. Round molds are calculated by radius, and other molds are calculated by volume. In addition to the round mold,
needs to calculate the amount of mold for other molds. There are several calculation methods:
①, circle: radius x radius x circumference (3.14) x height;
②, square: length x width x height Z1z
③. Irregular mold: You can fill the mold with water, and weigh the weight of water. Water 1g=1cm. This value is the volume. The material of the
mold is also very important. Frequently used molds are aluminum or silicone molds. It is best to choose a mold with good thermal conductivity and easy cleaning and maintenance for making cakes at home. The biggest advantage of silicone molds is convenience , One is easy to clean, the other is easy to demould, the temperature range can be between 0 degrees to 240 degrees, heat resistance and freezing resistance are relatively good. In addition to the mold, must preheat the oven before baking the cake. This is a very important point, so why should the oven preheat in advance? What is the best preheating temperature? Starting to bake at a low temperature cannot produce beautiful colors, because low-temperature baking will lengthen the baking time, and the cake will become too dry after the test.
The temperature of the household oven drops relatively quickly, so it is best to use a higher temperature for preheating. The heating structure of the oven is basically 70% of the heat emitted by the heating tube, and 30% of the heat emitted by the inner wall of the oven has reached the preheating temperature, but the heat of the heater has reached the set temperature, the temperature of the inner wall of the oven. There is no heat yet, so some preheating is needed.
To make cakes, refrigerated eggs or room temperature eggs, which one is better?
Use the refrigerated eggs in the refrigerator to beat the egg whites, because the egg whitesThe lower the value, the more delicate and firm bubbles will be produced. If the whole egg is beaten, normal temperature eggs should be used, because the oil in the egg will inhibit the foaming of the protein, so it should be heated at normal temperature and in water to reduce the surface tension and it is easier to beat. What is the correct way to send
protein?
uses an electric whisk to beat the egg whites at the highest speed, until the volume becomes larger and changed to a medium speed, and finally to a low speed when it is almost ready, so that a more uniform and delicate bubble can be produced. When
is used to beat the egg whites, should the white sugar be added at once, or should it be added in 3 times?
Adding white granulated sugar in three times to produce the egg whites can produce more bubbles than adding it once, and the baked cake will be more fluffy and soft. How does
judge the foaming standard of a good meringue? The
meringue has a luster and is pulled up by an egg-beating head to form an upright, sharp-angled meringue that appears soft during the process of whisking. After the whisking, the meringue has a fine texture, firmness and firmness, so be careful not to excessively whisk it. How to mix
meringue into the batter?
Mix the meringue and the egg yolk paste, and mix it like a spatula. The egg cake batter is also different from the whole egg type. The whole egg batter is fluid, so use a spatula to push the batter. , So that the material can slide into the bubbles, and the egg is separated. Because the fluidity of the meringue is relatively poor, use a spatula to cut and mix.
In fact, these problems are the most important problems in making cakes. Of course, there are many other problems. The process of making cakes is not only a learning process, but also enjoyment. You can combine the cake you want to make with other materials, such as Add chopped chocolate or nuts to the batter. You can also add jam with less water content. Just match it according to your preference.
Ok, today’s sharing is here for the time being, and we will continue to share the common problems encountered in baking cakes later, thanks for reading! If you have good suggestions and comments, please leave a message.
