烘焙知识大全(一)新手必备（Baking knowledge Daquan novice essential ）.docVIP

烘焙知识大全(一)新手必备(1)（Baking knowledge Daquan (1) novice essential (1)） Baking knowledge (1) Changzhou Knowledge of cakes, breads, etc Introduction to basic materials for baking flour High gluten flour: medium gluten flour: low gluten flour Whole wheat flour is wheat husk bran and germ endosperm bone even grinding, commonly used to produce wholemeal bread, biscuits, Steamed Buns. Corn starch is referred to as: corn flour, corn starch, starch can be used as thickening material, jelly, by adding water after heating to 65 degrees, can produce gelation for filling, filling the role of pudding. Can also be added to the formula of the cake, you can properly reduce the gluten of flour and so on. Broken corn: corn by grinding and fine particles, used as corn bread and cereal bread in the bakery products, making pizza, French bread can also be spread in the oven, as plastic sticky with increasing taste behind group. The powder soaked glutinous rice water into rice milk, and then dried into powder, very detailed. Used to make soup yuan, yuanxiao, ice crust, moon cakes and so on. Elizabeth: wheat starch, gluten free, used for making dumpling skin, Pyramid dumplings etc. (also called crystal powder). Arrowroot: Pueraria water into powder, Cake powder: also called chicken powder tablets, after round glutinous rice and soak cooked, and then ground into powder, because it is so cold cooked powder, will not have the smell of oil, used to make wife cake. Arrowroot: Pueraria water into powder, and then drying, starch jelly is commonly used in the production of raw materials, Japanese cold, slippery mouth feel, soft hard moderate. Oatmeal: usually oatmeal, used in baking Cereals, breads, and pastries. Rye rye: from the ground, because of its protein composition and contains no gluten, wheat, and other flour mixed with most 60%-70%, or bread texture will be too tight, heavy, poor taste. Wheat germ - the separation of the germ part from the body during the milling process for the production