小厨教室（国外英文资料）.doc

小厨课堂（国外英文资料） Baking base nouns Ingredients: high gluten flour, wheat flour, protein content above 12.5%. Its one of the main ingredients for making bread. All-purpose flour -- the most common flour on the market. The protein content is between 9 and 12 percent, most of which are used in Chinese pastry, steamed buns and dumplings Low gluten flour -- wheat flour, protein content between 7 and 9 percent -- is one of the main ingredients for making a cake. Cornstarch -- also called a cornstarch, cornmeal. Soluble water heated to 65 ℃ which started puffing gelling properties, most to make custard pudding filling. It can also be added to the recipe of the cake to reduce the amount of gluten in the flour. The dry yeast, the dry yeast that is dehydrated from fresh yeast. Used to make steamed buns, pizza, bread, etc., to help ferment. Bicarbonate of soda - one of the most basic and basic of an expanding agent. It is commonly used in the rich chocolate cake recipe and the western cake recipe. Baking powder - a type of powder, which is widely used in a variety of cakes and cakes. Tartar powder-acid, which is used to balance protein acidity, helps to kill protein. For example, add when making a qifeng cake. Bread modification agent - used in the bread recipe to promote soft bread and increase bread baking elasticity. AGAR, which is made from seaweed, is made of gelatine and glue, which is not easy to melt at room temperature. You can make jellies. Butter, also called butter, is the main material of west point. There are two kinds of lipids and animals. Cream: Cream, Fresh Cream, Cream or Whipping Cream in Hong Kong: Cream or Fresh Cream; Sweet cream (whipped cream with sugar); Fresh cream is white like milk, but the cream is more creamy. Fresh milk is processed dairy products, it is one of the main materials made in west point, cant be made at home, the dairy in a large supermarket can be bought. Fresh milk is found in animal and vegetable oil. A white foamed Cream on the cake