1. Common sense about ovens
More and more friends are interested in baking, the market cheap oven within two hundred dollars can be purchased, which also inspired a lot of friends to bake their own food ideas.
Bake this way of cooking is very easy, but the use of the oven also still have a lot of places to pay attention to, summarized some of the electric oven in the use of the process need to pay attention to the recent friends interested in the oven may wish to pay attention to. Before using the odor before the use of the oven, the first clean rag will be inside and outside the oven to wipe once, the oven door half open after the upper and lower fires open, the temperature will be adjusted to the highest temperature of the oven bake for 15 minutes, after which it can be used normally.
Oven preheating Before baking any food, the oven should be preheated, so that the baked food will be more delicious. Usually, it takes 5-10 minutes to preheat the oven, and the minimum preheating temperature is 160℃.
Add water to the baking tray To avoid the baked food being too dry and hard, and to better preserve the nutrients in the food, add some water to the baking tray in moderation. Prevent food from scorching During the grilling process, it is easy for the skin to scorch while the inside is not cooked, then you can cover the food with a layer of aluminum foil.
Bake the cake should not be too much oil When baking the cake, the ratio of oil and egg is best for 1:10 (for example: 100 grams of eggs 10 grams of oil,), the ratio of oil and egg exceeds 1:3, the baked cake will be easily deformed. Temperature control when baking cakes When baking cakes, the larger the volume of the cake, the lower the temperature required for baking, the longer the baking time; the smaller the volume of the cake, the higher the temperature required for baking, the shorter the baking time.
2.A few common sense baking tips you must know to get started with baking
I don't know what kind of common sense you are talking about.
First of all, it has to be the equipment.
Oven and refrigerator are a must, one for baking and one for freezing.
A whisk and a whisk bowl for whipping cream.
Thermometers, handheld and in the oven, to measure the temperature.
Scales, for weighing ingredients, and for the finer things, like measuring spoons and cups.
Rubber spatula for cutting and mixing.
Laminating nozzles and pouches, this is for decorating, or for macarons, cookies and the like that need to be made with these.
Baking materials
Low-gluten flour, high-gluten flour, vegetable oil ...... these terms should be clear
Baking techniques
Kneading, whipping cream, all of these need to be practiced for a long time
3. The basics of baking
I. Material processing flour sifting processing will be a fine mesh sieve under a thicker paper or directly sifted on the board, the flour into the sieve sifted twice in a row, so that the flour can make the flour fluffy, the quality of the cake will be better.
Add the other dry ingredients and sift again so that all the ingredients are well mixed together. If you have added baking powder or other additives, it is more important to sift them together with the flour.
Separate the yolks from the whites by tapping the shells lightly on the side of the bowl, cracking the shells in half and then, between the two halves, quickly pour the yolks back and forth so that the whites flow into the bowl. You can use a yolk and egg white separator, just tap it down and you're OK! Grate the lemon zest Use the finest side of a grater to grate the skin of scrubbed or unwaxed lemons, but don't get to the soft, white, bitter-tasting lining underneath the skin.
If you use a zester to scrape out the lemon zest, it will be longer. MELTING SOLID BUTTERCREAMS Some cakes require solid buttercream, which we need to melt beforehand, simply place the buttercream in a bowl and melt it over water or in the oven to a thin paste.
To melt the chocolate, peel the whole chocolate into small pieces and place them in a heatproof bowl. Place the bowl over a saucepan of simmering water and leave for about five minutes, stirring occasionally, until the chocolate is melted. Also note that it's best to melt the water at a temperature between 40 and 50 degrees Celsius! Bleach the pistachios Throw the shelled pistachios into hot boiling water and cook for 2 to 3 minutes.
Drain, remove the skins and wait until completely dry. Homemade Breadcrumbs Spread unfresh and de-skinned bread on a wire rack and bake at 140°C for 45 to 60 minutes, until dry and crisp and turning golden brown.
Once cooled, tear it into pieces; then grind it into a powder with a food processor or arrange it in a plastic bag and crush it with a pasta stick. Finally, sift through a fine-mesh sieve to remove coarser-grained breadcrumbs.
Whip the whipped cream by pouring it into a bowl and whisking it with a ball whisk or an electric mixer until it forms soft little peaks and the peaks used to curve downward. If you're using it for flowers, you'll have to mix it until it's a little stiff at the top; but be careful not to over-beat it, especially in a warm environment, otherwise the whipped cream will curdle or even fall apart.
DISSOLVING GELATINE Gelatine, also known as fish-flakes, must be softened or "absorbed" by soaking in cold water before use. Dissolved giardin can only be mixed with the rest of the mixture after it has cooled; otherwise it will turn into a streak.
Dissolve at a ratio of 1 teaspoon of custard to 1 tablespoon of water. Steps: 1. Pour the water into a heatproof bowl, sprinkle the custard and let it "absorb" for 5 minutes. 2.
2. Place the bowl over a pan of simmering water until the custard is clear and dissolved. Cool before using.
Tips ◆ Prepare the water first, then add the jellied cream, otherwise it will clump together and not dissolve effectively. ◆ Heat moderately, otherwise the freezing effect will be lost.
II. BASIC PROCESS EMULSION BATTER MAKING The texture of the cake made from this batter is somewhat dense and moist. Making a strong effort to "emulsify" the cream, sugar and eggs will knock air into the mixture, and this air is the essential ingredient for a successful cake. Steps: 1. Whip the cream in a bowl for 1 to 2 minutes, until the cream is soft and creamy.
Add the sugar and whisk vigorously for 3 to 5 minutes, until light in color, fluffy in texture and doubled in size. 2. Add the eggs and beat together, one at a time, mixing well before each addition.
The mixture will be very loose at first, then it will thicken, at which point you can add the next egg. 3. Spoon some of the sifted flour into a sieve, above the bowl, and sift the flour once more into the creamy mixture.
4. Using a large metal tablespoon, gently mix in the flour in an incising and folding motion; do not stir or whisk, as any air bubbles that may have formed will disappear. 5. The finished batter should be smooth, thick, and creamy, and will not slip off the tablespoon.
Useful Tips ◆ Size the mixing bowl so that the mixing motion is smooth. ◆ A lumpy mixture has fewer air bubbles. The remedy is to add a little more flour and an egg or two and continue mixing.
Mixing the Batter The batter has a light, delicate and fluffy texture. At this point, it's important to bake right away or the blended batter will flop and fall.
Steps: 1. In a large bowl, beat the egg yolks and sugar until the surface is smooth as a ribbon; the mixture will lighten in color, thicken, and double in size. If you pull a strip from the surface and it hangs down, the strip will last 4 to 5 seconds.
2. Whip the egg whites to soft peaks, then scoop two tablespoons into the yolks and stir to loosen the peaks. Gently mix in the sifted flour with a large metal tablespoon.
3. Slowly drizzle the melted butter from the edges of the batter, mixing gently; be careful not to drip in any milky sediment. 4. Add the remaining whipped egg whites and mix gently, but be careful not to overmix.
Pressing method of bread dough production of this dough does not require the use of high-speed mixer, just a slow speed mixer and then with the press can be, it is less moisture content mixing the dough should be smooth skin, good toughness, the need for immediate shaping, otherwise it is very easy to cause the dough aging and fermentation. Steps: 1. First, put the dry ingredients into the mixing bowl, add the wet ingredients except oil and grease and mix until the dough is rough.
2. Add the fat and mix again to form a smooth dough. 3. Press the dough into the pasta press until the dough is smooth.
Tips ◆ Don't press too long, or the gluten will break. ◆ Do not add too much water, or it will be difficult to press the dough.
◆ Shape the dough immediately after pressing, and do not leave it in a hot environment for too long. This dough requires a high-speed mixer. It has a higher moisture content than pressed dough, so the resulting bread is also soft.
Steps: 1. Mix the flour and water in a slow speed, then change to a fast speed mixer until the gluten starts to expand. (Temperature control between 24-26℃, fermentation in relative humidity 75%, temperature 26-28℃ for 60-120 minutes, when the temperature is low, fermentation should be placed in the fermentation room).
2. Mix all ingredients except oil with medium and fast speed until the gluten starts to expand, then add the seed dough and beat until it expands, then add the oil. 3. Mix with medium speed until the gluten expands fully, and then mix with slow speed for 1 minute. 4.
4. Continue fermentation for about 20 minutes and then shape. Direct Method Bread Dough Preparation This dough also requires the use of a high-speed mixer, and it has a higher moisture content than pressed dough, so it makes softer bread.
Steps.4.Cake baking, must know the 12 small common sense, you know what
Nowadays, baked goods are becoming more and more popular, although a considerable portion of the people can make baked goods through the oven, but not much worth praising, not that they did not try to do it with all their heart, but some common sense to understand not enough, resulting in doing not make people satisfied with the baked goods.
1, most home ovens are mechanical temperature regulation. Therefore, the temperature of each oven can not be completely accurate, and need to be adjusted and adapted to the individual situation when using. Even the same brand and model of oven, the temperature will not be consistent.
2, in the ordinary flour mixed with 20% corn starch or wheat starch, can reduce the gluten of flour, instead of low gluten flour.
3、When using tinfoil, you need to make the matte side of the tinfoil touch the food.
4, when the baking recipe mentions "vegetable oil", please try to choose light-colored and tasteless vegetable oil, rather than choosing heavy-colored and heavy-flavored fats and oils, such as peanut oil, tea oil, olive oil and so on.
5, in addition to the oven, baking the most important tools are kitchen scales and measuring spoons. If you really don't want to buy a measuring spoon, then please buy at least one electronic scale with a minimum range accurate to 0.1 grams.
6. Whole milk powder mixed with water in a ratio of 1:9 can be substituted for whole milk. It can be so substituted in all occasions where milk is required in baking recipes. Therefore, milk powder is more widely used in baking than milk.
7. Please do not put the bread into the freezer, it will accelerate its aging.
8. Generally, "butter" and "cream" are the same thing.
9, most of the cookies, you can use 90% xylitol instead of sugar in the recipe to make sugar-free cookies, in order to apply to diabetics or people who want to reduce calorie intake. However, it is important to note that each person should not consume more than 50 grams of xylitol per day.
10, Sugar can help the whipping of egg whites and whole eggs, and make the whipped foam more stable. Therefore, when whipping eggs, the sugar added to the eggs should not be replaced by xylitol.
11, according to personal taste needs, most recipes in the sugar, can be adjusted within the range of 30% increase or decrease, will not have too much impact on the finished product. But please do not increase or decrease the fat in the formula.
12, baking pan and tinfoil have a heat insulation effect. When baking food color, in the surface cover a piece of tinfoil, or in the upper part of an empty baking tray, can play a role in preventing the surface of the food color too deep.
5. Oven knowledge: the difference between commercial electric ovens and household electric ovens
The main difference between home electric oven and commercial electric oven is the volume and continuous working time. Domestic electric oven once need to bake food is not much, so do not need a lot of volume, continuous work time is also shorter.
In addition to this, home ovens don't heat up evenly and you need to change the position of the trays during the baking process, so you need to keep an eye on it all the time to see if it burns or not. Temperature control is accurate, because some home oven temperature control is not allowed, the display temperature and the actual temperature difference of 30-50 degrees, will affect your judgment of the baking time.
Operation record, part of the operation of the home oven can be recorded through the system, next time directly press the button to enter the next program. The weight of the plates used, you can feel the difference in the weight of the oven by lifting it directly.
Commercial ovens are different, as the amount of food to be grilled at a time is large and the demand for grilling is sometimes constant. Therefore, their volume requirements are large and they need to work continuously.
From the oven design and selection of materials, domestic ovens generally choose relatively inexpensive; while commercial ovens should consider the functionality and durability, the relative price will be much higher.
In use, the domestic oven is not suitable for continuous baking, so can not be commercial. Commercial ovens are large, high price, such as the use of home use is like "killing a chicken with a knife". If your family economy is more generous, you can also consider buying a small commercial oven!
6. Knowledge about the oven baked pastry food
1. The inner cavity of the home oven is a single layer, when using the shell is hot, can I do my own insulation?
Yes, and it can save power consumption. Asbestos and glass fiber material due to toxic side effects or hand is prohibited, we can choose the mainstream environmentally friendly materials: aluminum silicate ceramic insulation (ceramic paper) paper, building materials market, remember to buy aluminum foil adhesive tape for construction. Construction points are up and down, left and right four sides, excluding the front door and the back plate, this is because to balance the heat, if the oven back plate will also wrap up the food will be baked paste baking pan inside the most. This is one of the reasons why the back panel of a home oven is a single layer: it has to be symmetrical and correspond to the temperature of the front door. A wrapped oven is similar to a space satellite.
2. The oven temperature changes. As the inner cavity to the outside of the heat part is controlled (more energy-saving), the temperature will be significantly lower than the actual (about 30 degrees), this is due to the original temperature control point warming higher than before the insulation, so remember to adjust the temperature control point. Mechanical can adjust the screw in the middle of the knob (remove the knob can be seen), if it is electronic to determine the temperature, you can only change the position of the temperature probe (shrink back a little or add a piece of iron cover can be), have the ability to change the software is best :-). If you are lazy, just do the math: add 30 degrees to the original baking temperature. Of course, you'll need an oven thermometer for precise adjustments.
3. Finally, a word about the actual oven temperature. Many oven users have an oven thermometer after the calibration are cursing their oven temperature is not correct, there may be a component of the manufacturers of the injury, in fact, the oven in the full load and no load when the actual temperature and set the temperature is indeed different, which is mainly the manufacturer in the setting of the temperature knob when taking into account the compensating factors: because the temperature probe is not placed in the center of the oven, right? So whether it is digital or scale, the temperature is just a reference mark. According to many baking prawns: to master the temperament of their own oven is also.
4. Regarding the baking temperature, I found that the butter temperature is around 180, which is also the default temperature for many ovens or baking recipes. A common sense is that the food contains water, its temperature is always not more than 100 degrees (such as boiling water and then boil is also 100 degrees), the only water evaporation is completed, the temperature breaks through the 100 mark, the helicopter you set up a good temperature range to go, at this time we must pay attention to, due to the lack of water evaporation of energy absorption, food temperature rises very quickly soon to be scorched. (Rice cooker is the use of this temperature jump to determine whether to enter the stage of covering rice).
7. What to pay attention to when you buy an oven and how to choose an oven
First, the purpose should be clear
First of all, to buy a clear oven is to be used for what, if only used to bake chicken wings, peanuts, melons and other small things, of course, do not need too large an oven, the size of a small price is cheap enough to cope with. If you want to bake a whole chicken, then you have to choose the oven with a pivot in the center of the oven, which can be convenient and even heat. If you want to bake a larger birthday cake, then of course you need a larger oven volume.
Second, different types to see
The type of oven on the market now is also very rich, there are mechanical, electronic, timer-controlled, timed temperature adjustable, and three-control automatic electric oven and so on. The so-called three-control type oven is to adjust the temperature, timing, change power and other functions, this electric oven is very convenient to use, but the price will be relatively high. We must choose to buy according to their own economic ability to suit their own oven.
Third, the size of the power to be clear
Electric oven specifications are divided into power, general power from 500-2000 watts have, to meet the basic baking requirements, at least should choose 900 watts or more, high power electric oven heating fast, less heat loss, power consumption, especially three control electric oven, more should buy high-power as well. However, when buying an oven, you should also consider the capacity of your home wiring, do not just pursue high power, back home but can not work properly.