Baked white literacy encyclopedia-powder article

Baked white literacy encyclopedia-powder article

1. High gluten flour

The content of protein is 10.5%- 13.5%, which is dark in color, active and smooth, and it is not easy to form balls in hand. It is more suitable for making bread and some cakes, also called bread flour.

2. Medium gluten flour

Protein content is 8.0%- 10.5%, the color is milky white, and the body is semi-loose between high and low powder; It is often used to bake souffles. Generally, Chinese dim sum is made of steamed bread, steamed stuffed bun and noodles. This kind of flour is commonly sold in the market.

3. Low-gluten flour

The content of protein is 6.5%-8.5%, the color is white, and it is easy to form balls by hand. Protein content is low. The salary is also less. So the tendons are weak. It is also often called cake powder in China. It is more suitable for making cakes, muffins, biscuits and cakes with fluffy and crisp taste. If there is no low-gluten flour at home, you can use medium-gluten flour and 20% corn starch instead, that is, the ratio of "medium-gluten flour: corn starch" is 4: 1. Corn starch can reduce gluten in flour.

4. Cake powder

Cake powder, also called cake powder. In fact, low-gluten flour is not equal to cake flour, because in some areas with fine flour classification abroad, low-gluten flour is also divided into two grades. One is cake flour, which means that the acid value of the original low-gluten flour is reduced after chlorine treatment, which is beneficial to the organization and structure of the cake; One is pastry flour. The gluten of pie flour is slightly higher than that of cake flour, but it also belongs to low gluten flour.

5. Fuqiang powder

Fuqiang flour refers to a kind of high gluten flour, which is fine, high in gluten content, less in impurities, relatively white and similar to refined flour.

6. Whole wheat flour

Whole wheat flour is made from whole wheat by grinding and screening (grading with appropriate particle size). The products made of endosperm, husk and germ in the same proportion as the original whole wheat are retained. Whole wheat flour is rich in nutrition and is a natural and healthy nutritious food. Whole wheat flour rubs in the palm of your hand, and you can see crushed heppi in it. It tastes rougher than ordinary flour and has a stronger wheat flavor. It is often used to make whole wheat bread, biscuits and steamed bread.

7. Corn starch

Also known as corn flour, corn flour and raw flour, it is starch extracted from corn kernels. It is used as a thickener in cooking, which helps the material to be soft and smooth, and soup is used to hook the British; In the process of making dessert, it is sometimes necessary to bump a certain amount of corn starch into flour when preparing batter. Because of the gelatinization of corn starch. It's also used when making pie stuffing. Like Klimt sauce. In addition, mixing corn starch with medium gluten flour in proportion is the best substitute for cake flour, which can reduce the gluten of flour and increase the soft taste of cake.

8. pulverizing

It is a kind of flour with lower gluten than low gluten flour, that is, wheat starch. Gluten-free batter can be translucent and crystal clear after heating, which is used to make shrimp dumplings and crystal dumplings (also known as crystal powder).

9. baking powder

Yeast is an expanding agent for bread dough fermentation. Yeast is a single-celled microorganism with tiny particles, which can be used for brewing and fermenting dough. After yeast interacts with sugar. Produce carbon dioxide and alcohol. When baking and heating. When alcohol is evaporated, carbon dioxide will expand, which will have an expansion effect. Belonging to biological fermentation. When stored, it should be stored in an opaque container and refrigerated.

10. baking powder

Baking powder is a compound leavening agent, which is made of baking soda powder and acidic substances. White powder made of corn flour as filler, also known as foaming powder and baking powder. Baking powder is a kind of west point leavening agent, which is often used to make cakes and pastries. Mainly used for rapid fermentation of cereal products. When making cakes, cakes, steamed bread, shortbread, bread and other foods, the dosage is large. Belonging to physical fermentation.

1 1. Soda powder

Sodium bicarbonate is commonly known as baking soda. White fine crystal. Solubility in water is less than sodium carbonate. This characteristic can make it a leavening agent in food production. A small amount of baking soda is usually added when making cookies. Baking soda will make cookies brittle, but excessive use will make cookies bitter. If baking soda is used in Chinese cakes, it can be mixed with white vinegar or vinegar to balance acid and alkali and remove alkaline taste. Baking soda can be used directly in noodles or dissolved in water before use (the water temperature should not be too high). Our usual twisted smiles are made of it, and the food made of it has the same feature of crispness.

12. Tata powder

Novices need to be distinguished from baking powder. Tatar powder is an acidic substance. Adding a little Tatar powder to the protein and adjusting it to weak acidity can make the protein more stable after being sent away. Generally speaking, a teaspoon of tartar powder can be replaced by a tablespoon of lemon juice or white vinegar, but the amount of protein should be reduced by about10g. When using white vinegar, don't worry about the taste of vinegar. The alkaline neutralization in protein and the feeling after baking are not very good.

cocoa powder

Cocoa powder is cocoa beans (seeds) taken from beans (fruits) of the cocoa tree, and pieces of cocoa beans (commonly known as cocoa cakes) are obtained through fermentation, coarse crushing, peeling and other processes. Cocoa powder after defatting and crushing cocoa cake is cocoa powder. Cocoa powder is divided into high, medium and low fat cocoa powder according to fat content, and natural powder and alkaline powder according to different processing methods. Cocoa powder has a strong cocoa aroma and can be used in high-grade chocolate, drinks, milk, ice cream, candy, cakes and other foods containing cocoa.

14. Matcha powder

The raw material of matcha is "ground tea". That is, add a shed to the tea garden one month before tea picking, and pick tea buds in about 20 days. After distillation, the water on the surface of tea leaves is removed, that is, the tea leaves are dried and ground, and then ground into very fine powder with a stone mill. The emerald green powder after completion is matcha. Used to add special flavor when baking.

15. Monascus powder

Monascus powder is a natural red pigment, which is often used to cook barbecue or tofu milk in the south. Monascus is made by steaming glutinous rice and inoculating monascus seeds for fermentation. The fermented product is dark red glutinous rice, which is crushed into monascus powder. Coloring is natural, but easy to oxidize, so it is widely used in catering industry and baking. Bread, cakes, biscuits, etc. You can use monascus powder to color!

16. Egg paste powder

Be sure to remind novices not to mistake it for gelatine powder. Custard powder is a kind of spice powder, which is powdery, light yellow or light orange yellow, with strong milk and fruit fragrance. It consists of loosening agent, stabilizer, edible essence, edible pigment, milk powder, starch and filler. Custard powder was originally used to make cakes and puddings in western food, but custard powder is easy to dissolve, so it is suitable for soft and smooth hot and cold desserts (such as cakes, egg rolls, fillings, bread, egg tarts, etc.). ), mainly based on its special flavor and taste, is an ideal food spice powder.

17. Vanilla powder/vanilla extract

The aromatic perfume extracted from Vanilla Bean English is a very precious plant perfume with fine powder and rich vanilla flavor. Can resist high temperature baking, suitable for snacks, cakes, ice cream and so on. Can increase the taste and aroma of the finished product and remove the fishy smell of eggs.