蛋糕师傅应该知道的基本常识（The basic knowledge that cake masters should know）.docVIP

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2017-09-13 发布于河南
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蛋糕师傅应该知道的基本常识（The basic knowledge that cake masters should know）.doc

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蛋糕师傅应该知道的基本常识（The basic knowledge that cake masters should know）

蛋糕师傅应该知道的基本常识（The basic knowledge that cake masters should know） The basic knowledge that cake masters should know Various formulations of West points are subject to changes within a given range of conditions and requirements. This change is not arbitrary, must follow certain principles, that is, formula balance principle. Various raw and processed materials should be appropriately sized to meet the quality requirements of the product. The principle of formula balance is based on the function of raw materials, and the raw materials can be divided into the following groups according to their function: (1) dry raw flour, milk powder, baking powder, cocoa powder. (2) wet raw eggs, milk, water. (3) strong raw materials, flour, eggs, milk. (4) weak raw sugar, oil, baking powder. Dry material needs a certain amount of wet material to be wet before it can be blended into a paste and a paste. A strong substance containing high molecular proteins, especially gluten in flour, which have the function of forming and strengthening the structure of the product. Weak materials are low molecular components, they can not be the framework of the product structure, on the contrary, they have the function of weakening or dispersing the structure of the products, and they also need the carrying of strong materials. The basic principle of the recipe balance principle is that in a reasonable formulation, the balance between dry material and wet material should be satisfied, and the balance between the strong and weak ingredients. 1, dry and wet balance Different varieties require different amounts of liquid when making pastes or dough. In general, the water content of the paste is greater than the water content of the dough, and more liquid is needed during the modulation. According to the proportion of liquid from more to less can be classified as follows: dough slurry and slurry (such as Sponge Cake), thick (like oil cake), soft dough (bread), harddough (as crisp snacks). The main sourc