There are three basic types of baking, bread, cake and biscuits. Making bread is generally more difficult than cake, and cake is more difficult than cookies, so the introduction of West Point should start with cookies. Make a popular cranberry biscuit first! As long as you follow the weight and steps of the recipe, there is basically no possibility of failure.
Cranberry biscuit
Materials:
1 15g low-gluten flour, 1 tbsp egg liquid (broken whole egg), 75g butter, 60g powdered sugar and 35g dried cranberries.
Baking time:
165 degrees, middle layer, about 20 minutes, until the surface is slightly golden yellow.
Exercise:
1. When the butter becomes soft, add the powdered sugar and stir well. There is no need to send it.
2. Add 1 tbsp egg liquid and mix well.
3. Pour in dried cranberries. If the dried cranberries are large, they need to be chopped first (not too much).
Step 4 pour in low-gluten flour
5. Stir thoroughly into dough. Shape the dough into a cuboid with a width of about 6CM and a height of about 4CM by hand, and freeze it in the refrigerator until it becomes hard, which takes about 1 hour.
6. Cut the frozen rectangular dough into pieces about 0.7CM thick with a knife. After cutting, put it in a baking tray and bake it in a preheated oven.
The materials and steps of making crispy biscuits are very similar, mainly using butter to make the taste crisp, and cookies are also a kind of crispy biscuits. If you make this biscuit well, you can make some changes in ingredients and taste.
You can try to make cakes after you are proficient in making cookies. The difference between cake and biscuit is that the taste of cake is fluffy and soft, and the key to create this taste is to use baking powder or beat the protein into a foaming state. Cupcakes often use baking powder, and larger cakes often use egg whites to foam, such as Qifeng cake and sponge cake.
Chiffon cake
(Weight: an 8-inch round mold)
Composition:
Five eggs, 85g low-gluten flour, 40g salad oil (tasteless vegetable oil), 40g fresh milk, 60g fine sugar (added to egg white) and 30g fine sugar (added to egg yolk).
Baking time:
170 degrees, about 1 hour.
Exercise:
1, flour sieving, egg yolk separation.
2. Add 1/3 fine sugar when the egg white looks like a fish eye bubble, continue beating until the egg white looks like a coarse bubble, and then add 1/3 fine sugar. Continue stirring until lines appear on the protein surface, and add the remaining 1/3 sugar.
3. After dry foaming, put the protein in the refrigerator for refrigeration.
4, 5 egg yolks add 30 grams of fine sugar, gently break up with an egg beater, don't send it away.
5. Add 40 grams of salad oil and 40 grams of milk in turn and mix well. Add the sieved flour and stir gently with a spatula. Don't stir too much to avoid gluten in flour.
6. Add 1/3 protein to the yolk paste. Gently stir with a scraper from bottom to top. After stirring evenly, pour in all the egg yolk paste and stir the same until the egg white and egg yolk paste are fully mixed. Showing a thick and uniform light yellow.
7. Pour the cake paste into the mold, smooth it, shake it twice on the table to shake out the big bubbles inside. Put it in a preheated oven at 170 degrees for about 1 hour.
8. Take out the cake and pour it on the cooling rack to cool. Then, demoulding and dicing.
Tip:
When the eggbeater is lifted, protein can be pulled out of the curved sharp corner, which is wet foaming. If you keep beating and lift the eggbeater, the egg white can pull out a short and upright sharp corner, which is dry foaming.
The principle of making cakes is basically similar. If you are proficient in making this basic Qifeng cake, you can still try other flavor changes, such as matcha flavor and chocolate flavor, as long as you add these ingredients, the basic material steps are still the same.
The cake is ready, and then you can taste the bread. The difference between bread and cake is that bread tastes hard, not as soft as cake. The similarity is that they are all fluffy.
The toughness of bread is due to the use of high-gluten flour, which needs to be kneaded to the expansion stage, that is, the fascia is pulled out.
And the fluffy principle of the two is different. The foamed protein mixed with a lot of air, so the cake is fluffy. Yeast is added to bread flour, which breathes during fermentation, making dough swell and bread fluffy. Therefore, the key to making bread lies in the process of kneading and dough fermentation.