7 Baking Tips

7 Baking Tips

1. Handling of sifted powders
Use a mesh sieve for sifting, but if you need to add other powdered ingredients, be sure to mix them and sift them again, especially baking powder, etc., which needs to be sifted with the flour to make the mixture more uniform.

2. What you should pay attention to when whipping meringue
When whipping meringue, the container used must be dry, and there must be no yolks or other impurities in the egg whites (especially water and grease), otherwise the meringue will be difficult to whip.

3. Milk in water when making bread
Fresh milk contains 88-91% water, the rest of the solids are proteins, lactose and minerals, so if you substitute milk for water in the recipe, add a little more appropriately so that the dough is not too dry.

4. The role of eggs in baking

  • produce structure: protein will coagulate in the baking process; eggs will make the food more chewy and with toughness, add the right amount of fat or sugar can make the finished product softer.
  • promote fat and liquid emulsification: egg yolks contain natural emulsifiers, can make the dough smoother, conducive to increase the volume, and make the texture softer.
  • Foaming: The process of whisking eggs wraps up a lot of air, which expands when it gets hot in baking and helps the batter to expand.
  • Fat use: The fat in the egg yolk can be used as grease. When the fat content in the product is low, the role of the fat in the egg is important.
  • Moisture: Eggs contain a lot of water, and this water can be seen as part of the total water volume in the recipe.
  • Flavor: Egg aroma (also viewed as fishy egg)
  • Nutritional value
  • Color: Egg yolks give the dough and batter its yellow color. At the same time, eggs tend to turn brown with heat, which in turn enhances the color of the product's exterior.

5. Difference between the direct method and the medium seed method of bread
The direct method, also known as the primary fermentation method, refers to the bread production process after a fermentation program of operation. The medium-seed method, also known as the secondary fermentation method, is a method that involves a secondary fermentation stage in the production process. The secondary fermentation method has a longer fermentation period, which makes the dough more mature in terms of its effect and characteristics, and creates a better network organization and the characteristic aroma of fermented bread.

6. Can I add ice when mixing in hot weather?
Yes, you can. When mixing, use slow speed to mix with the raw materials until they are dissolved before switching to fast speed.

7. Why does the surface of the bread get crumbly after baking?

  • Over baking;
  • Insufficient baking
  • The dough has been aged during operation;
  • The dough has been aged during operation. ④ The dough has not been ventilated during operation;
  • All of these can cause the surface of the bread to become crumbly after baking.
Rate this post

Leave A Comment