Eggs are the most commonly used raw material for dessert. It is produced in West Point has a very important role, can enhance the nutritional value of products, increase the flavor, emulsification structure, increasing the golden color, with coagulation, as a swelling agent to make products to increase volume, and so on.
A medium-sized egg weighs about 60 grams, of which about 10 grams of egg, egg yolk 20 grams, 30 grams protein. Use as baking ingredients in the Central Standing Committee of the protein and egg yolk separately, or only one part of the protein or egg yolk.
High-gluten flour, wheat flour protein content of 12.5% or more. Is the production of bread, pizza, one of the main raw material.
Low-gluten flour, wheat flour protein content of 7% _9%, and for the production of cakes and biscuits one of the main raw material.
Flour, wheat flour protein content of 9% _12%, and most of the bread for the Chinese dim sum, steamed buns, dumplings and some cakes, such as pie and so on.
Whole wheat flour, wheat flour contains its outer bran, used to make whole wheat bread and small cakes and other uses.
Corn starch, also known as corn flour, cornstarch, dissolved water can be produced by heating the gel properties, most with fillings. Cake recipe can also be appropriate to add weight, reduce the flour, gluten and so on.
Butter, which is extracted from milk fat, milk has a natural scent, so also known as butter or cream. Butter fat content accounted for 87%, while the remaining about 13% of the composition of protein, minerals, water and lactose.
Butter in a refrigerated state is more rigid solid, and at room temperature (25 degrees), will become more softening, which can occur with your fingers press imprint. In the butter softened state can be wrapped by whipping it into the air, the volume becomes enlarged, also known as sent. Note that the butter is melted in the heat can not be sent to.
Unsalted butter with salt and divided. Generally are used in baking unsalted butter, if butter with salt, the salt can be a corresponding reduction in the amount of formula.
Supermarkets, a lot of butter cream packaging is written, so the time of purchase, subject it to the English flag.
White oil, also known as lard from pig fat derived, white, with a small amount of water is common in the Chinese point of mind. Western-style desserts are also used, but more and more people are now replaced it with butter.
Shortening, these oils do not heat the high melting point, plasticity in the folding operation is not strong, it is easy to puncture the dough, which can make a level of pastry. It lacks the flavor of butter, due to the high melting point period, the entrance is not easy to melt, eating pastry may make oil left in the mouth, without feeling. Many a time I also used butter instead of the.
Sugar: Sugar is the main component of sucrose. Generally used in the production of thin sugar snacks, it's easier to melt small particles, and can absorb more oil. Coarse sugar is generally used to make syrup, coarse crystalline particles would be more pure than the thin, so the syrup to make more crystal clear. The soft white sugar is fine grain of sugar into syrup wrapped by a layer made of, its high moisture, more soft, suitable for direct consumption and not suitable for dessert use.
Powdered sugar: sugar is ground into powder, and add a small amount of starch to prevent caking. Generally used for decoration and production of certain species or water containing less sugar soon need to mix with other varieties of raw materials, such as biscuits.
Brown sugar, used in the production of some of the desserts are not frequent.
Syrup can be used in the production process can also be eaten as a dessert cream sauce.
Condensed milk, sweetened condensed milk is also known as condensed milk.
Fresh cream, whipped cream into animal and vegetable cream. Animal is white as milk, cream-like liquid, extracted out of it from the milk, milk fat content higher and more thick. Vegetable oil, also known as man-made fresh cream milk, the main component of palm oil, corn syrup and other hydrides. Vegetable oil usually has milk sugar, whipped cream sweetness than the animal high.
From the taste, the flavor of fresh cream animal better than vegetable oil to milk fragrance, more nutritious, but a shorter shelf life, degree of detail as to pass the milk plant oil. The pass is also divided into fresh cream foam and dry wet foam (rigid foam) in two stages, the method to pass a manner consistent with the protein.
Sour cream, cream based on high-quality raw materials, pure lactic acid bacteria fermented processed into a dairy.
Cheese, milk, put acid is added after the production of food enzymes or bacteria. Raw milk cheese is usually made, but there are goats, sheep or buffalo milk cheese made. Rich in protein and fat, vitamin A, calcium and phosphorus. There are many varieties of cheese, cheese cake, cream cheese is used, is an immature full-fat cheese, processed, its fat content exceeds 50%, soft texture and delicate taste.
Yogurt, yogurt drink that is our daily, making confections, occasionally.
Dry yeast, a leavening agent bio, made with fresh yeast dehydration, the dry granular yeast. Because of its ease of use and easy storage of the most widely used is the one used to make a yeast bread, bread, etc..
Baking soda, one of chemical leavening agent, alkaline. Commonly used in cake formulations and acidic heavy cakes the recipe. Baking soda is also often used as a neutralizer, such as chocolate cake. Chocolate is acidic, heavy use will make West Point with a sour, so you can use a small amount of baking soda as a leavening agent and also in its acidity and, at the same time, baking soda has the effect of the chocolate to deepen the color, make it look more black off.
Baking powder, also known as baking powder, baking powder, baking powder, or speed, one of chemical leavening agent can be widely used in all kinds of cakes, recipe. Baking powder neutral, and therefore, it can not arbitrarily replace baking soda.
Gelatine, also known as gelatin or isinglass, which is extracted from animal glue, with coagulation, when heated to melt. (Called gelatin powder)
There are more, different powder and flake form, sheet of translucent brown, in advance of some of the water with ice soak for 5 minutes before use, this would make it easier to absorb enough water to mix with other liquids, and can effective removal of its smell. When used to soak into the warm soft gelatine films (typically 65 degrees) of the liquid, stirring for a while to dissolve, let cool, become thick or solidified, such as the need to let it be re-heated to soften .
It can also be on the amount slightly adjusted to make the texture more than the amount of hard, with less is a little soft. Gelatine powder and flake the same effect, use is first poured into ice water, the powder to absorb enough moisture expansion, and then heated to melt mixing.
Cocoa powder, dark chocolate, white chocolate, chocolate chips (do not need these types of details on it)
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