What should I learn as a beginner at West Point?

1. Oven: Anyway, I've never seen anyone who wants to learn western food without buying an oven. They can't always be Mu Si, right? If the home decoration allows and the budget is sufficient, and I am sure that I will be engaged in baking for a long time, it would be better to buy an embedded oven in place at one time, and the price is about 6-1+. I can't make suggestions on the brand (after all, I haven't studied it, the school dormitory is well equipped, and there is no room for embedded ovens at home). In China, families generally choose a desktop oven, which is between 12L and 5L, which is convenient for storage (in fact, there is no need for storage)+movement. The size depends on the needs of families. It is not recommended to buy less than 2L, because baking cakes is a serious injury, and generally about 3L is enough for families; As for the brand, Changdi CKF-25B, which beginners will buy, is actually not suitable for long-term use (Changdi makes me even less convinced that it is made in China), but if you just play for a few years, it will not last long. After all, Changdi is a very good choice. It is said that ACA, Panasonic and other brands are all good. I recently started Panasonic NB-h32, and I think it needs running-in, and the temperature is a little low. Moreover, although it is a Japanese brand, it is a good choice. In short, I won't hide my yearning+favor for embedded ovens.

2. electric egg beater: Holding electric egg beater, recommending the brand ACA, etc. (This recommendation is irresponsible, because it seems that the brand is not very important to the caller). It is necessary to send meringue, whole eggs, whipped cream and even butter. Anyway, I still can't beat meringue and whipped cream myself.

3. Chef machine: Chef machine is not necessary for beginners. For example, sending meringue and whipped cream can be done with a hand-held electric egg beater, and kneading dough can be done with a bread machine. Of course, it is said that hand kneading is the best (it is recommended that novices knead the toast once and then never want to knead it again). The chef's machine is an artifact to free hands. I have finished running in with my chef's machine. It only takes less than 5 minutes to send the protein cream and less than half an hour to knead the dough, and I don't care about it at all. I am so happy. However, it is not recommended for beginners to use the chef machine from the beginning, because it is too convenient and too fast, which leads to the inability to master the degree of use well. For example, when frosting, it is easy to dry and foam, while ignoring the state of wet foaming. For example, whipped cream is not the same as whipped cream for Mu Si paste and whipped cream for decorating. However, due to the power of the chef's machine, it is often used for decorating quickly, which is very unfavorable to the novice's judgment.

4. Electronic scale: a must! ! ! Even if you have a measuring cup and spoon, you need to be able to weigh things in g, so you can't convert every recipe. The novice's blind test must be inaccurate, too, huh. When my electronic scale broke down, I almost collapsed when I made a cake. Recommended brand Beow, a very sensitive and exquisite electronic scale. I usually buy a flat plate. Although it has a small bowl on it, it is more lovely, but it can't put the big and deep bucket of my chef's machine.

5. Scraper: Stirring the batter artifact, although it is like a shovel, the part where its head touches the basin is soft, which will definitely scrape the batter clean!

6. Mould: When you see my mould, you will feel that I am actually a very economical boy, because my mould only includes: three-energy 28*28*3 baking pan, 7-inch square cake mold, 7-inch round cake mold, 7-inch heart-shaped cake mold, 7-inch flower cake mold, 8-inch round cake mold, 6-inch round non-stick cake mold, cheese cake mold, pound cake mold, pie plate, etc.

7. Flower mounting tools: generally used for cookies and cake decoration. Cookies should be squeezed with cloth bags (because the batter is too thick), and cream can be mounted in plastic disposable bags (because it is convenient to avoid washing). In summer, it is best not to mount light cream, and cream cream can be considered. Of course, turntables and piping nozzles are also needed. There are too many kinds of piping nozzles. It is recommended to buy a medium size for squeezing cookies and a small size for squeezing decorative cream. If Korean piping and sugar-turning wilton tools are involved, it is another matter.

8. I won't talk about auxiliary tools such as oiled paper, tin foil and heat insulating gloves. In short, it will be summarized clearly in the baking book.

when I teach myself baking, it's actually similar to doing experiments (of course, I just think it's similar to chemistry experiments in high school, and I haven't learned anything about Chemistry/NatSci in college). Just follow the recipe and think about why you do this, why you should follow this order, what is the consistency of the batter and what is the temperature of the oven. If it fails, think about why it is undercooked, why it collapses, and why it shrinks. Did you fail because you didn't do a perfect step or because you didn't run in well with the oven?

Finally, baking is a process of self-cultivation or self-cultivation. It is necessary to master the temper of each tool and deeply understand how to match each ingredient to set off or emphasize the delicious taste of the ingredient itself.

food itself is a kind of perception and study.