Basic baking ingredients
1) low-gluten flour: referred to as flour, cake flour, also known as powder or thin edge. The protein content of about 8.5% on average, white matter content is low, less gluten, weak tendons, so soft for cakes and other snacks. Special Note: If no low-gluten flour, but also according to the ratio of 4:1, the ordinary flour and corn starch mixed use ordinary flour, corn starch can reduce the reinforcing bar.
2) baking powder: West Point is a leavening agent, when making a cake in the family, if the protein is sufficient to pass the full, you can not add the baking powder in flour.
3) custard powder: Also known as custard powder, is a ready-mixed powder, you can play in the production of cakes Titian role. Market is difficult to buy a small package convenient home use, fortunately, custard powder is not essential raw materials, do not add no right, can be used whole milk instead.
4) tartar: Acid is a white powder, the main purpose is to help pass the protein, and protein as well as in alkaline. Because it is not easy to buy, choose white vinegar or lemon juice is recommended that you use an alternative.
5) caster sugar: protein was added in fine sugar whipped to help pass the protein. The smaller the surface tension of protein easier to pass, but relatively thick bubbles, easy to destroy. Add fine sugar and protein in the water can melt together into sugar, so that the surface tension of larger proteins, play fine bubbles and stable.
6) fine salt: the amount is small, but a lot of credit, said salt can stimulate the sugar sweet Oh.
7) eggs:Recommend early eggs from the refrigerator interior to remove, to be restored to room temperature before use. Because the temperature is too low, protein is not conducive to kill.
8) Oil:Salad oil and liquid butter can be. More convenient to use salad oil, and use butter, cake taste more fragrant.
9) water (or juice):Water, fruit juice, are a good choice mainly depends on your preference myself.
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