raw material skills
01
"eggs" in the recipe are typical large eggs. The "milk" in the formula
02
refers to whole milk. The ingredients for the
03
cake should be at room temperature (you can take it out of the refrigerator 60~90 minutes before making the cake).
04
Unless otherwise specified, unsalted butter is generally used as a cake ingredient.
05
can use cheese or sour cream instead of milk to test different tastes.
06
Check whether the eggs are fresh. Put the egg in a bowl of water. If it sinks, the egg is fresh.
07
Pour 5g of vinegar into each cup of homogenized milk and mix well. This mixture can replace buttermilk.
08
The way to quickly warm a frozen egg is to soak it in warm water for 30 minutes.
09
The way to quickly return the butter to room temperature is to cut it into small cubes and let it stand for 15 minutes.
10
Pay attention to the amount of flour, too much will cause the cake surface to break.
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Pay attention to the amount of sugar, too much cake will zoom, too little will make the texture hard.
12
semi-sweet chocolate is dark chocolate. Bittersweet chocolate is equal to super dark chocolate.
13
semi-sweet chocolate and bittersweet chocolate, the two are interchangeable.
14
A large egg white is equivalent to 37g, and a large egg yolk is equivalent to 20g. It is easier to separate the egg white and yolk of eggs in the frozen state,
, but it is better to beat them when they return to room temperature.
15
Add a little salt to bring out the flavor of sweet baked goods.
mixing skills
01
before adding the wet ingredients, stir the dry ingredients evenly.
02
When dry ingredients and wet ingredients are mixed alternately, the ingredients before and after the alternation are always dry ingredients.
03
Once the dry ingredients are added, do not overmix them. Stir at low speed until fully mixed.
04
When two ingredients need to be folded and mixed, the lighter density ingredient should be placed on top, and the two ingredients should be folded and mixed with very light force.
05
When whipping the butter and white sugar into a creamy state, it takes 5 minutes to stir the mixture until it becomes light and puffy. Put
06
in the blender before whisking the egg yolks, and stir them with a spoon.
07
You need a spatula specially designed to blend the egg whites. When using
08
as a blended protein, wipe the blender and mixing plate with a paper towel dipped in vinegar or lemon juice. Because any oil can stain the concoction protein.
09
If you want to add a variety of spices to butter or icing, you must first add vanilla, it can improve the taste.
10
Do not open super-large gears for desktop mixers. The speed of the small stirrer is set to gear 4, and the speed of the large stirrer is set to gear 6. This way the life of the mixer will be long.
11
Use the hollowed out half of the egg shell to take out the broken egg shell from the mixture. If they can’t be taken out all, they will sink to the bottom
11
when baking. Just wait for the cake to cool and flip to the bottom to take out.
Baking Tips
01
If you want to bake a cake that has no vault and is smooth and even, then you must bake it layer by layer. This means that if you want to bake a three-layer cake, then use three cake boxes with the same size and shape to bake at the same time.
02
spare an independent thermometer for measuring the temperature of the oven.
03
After baking for 20 minutes, rotate the cake once.
04
When baking two or more cakes at a time, there should be a distance between the cakes.
05
must wait until the oven reaches the temperature required for baking before putting the cake in.
06
The method of judging whether the cake is cooked is to insert a fork into the middle of the cake, and after removing the fork, there is no residue, that is, the baking is completed.
