What are the tools for making cakes and what tools are needed for decorating

1.Electric whisk.

The number one tool, butter, cream, whole eggs or egg whites, all depend on it Beating by hand is simply delusional

2.Electronic kitchen scales (accurate to the gram).

Dongdong, which ranks second, requires precise materials, which cannot be estimated or touched. It must be electronic and can be zeroed in batches when adding material.

3.Measuring cup. It is mainly used to measure water. There are many different scales on a good measuring cup, such as water, flour, sugar, oil, raisins, etc. But if you have a scale, you don't need it much.

4.Measuring spoon. Most recipes are labeled with "tablespoon" and "teaspoon". How big this spoon, or half of a spoon should be, a set of measuring spoons can tell you. If it's cheap, you can buy a set.

5.Rubber knives.

The area is large enough, the material is soft, and it is easy to mix and stir. With a regular spoon, your hands will cramp

6.Flour sifter.

Sifting flour is an important step that determines the fluffiness of the cake. If you're particular about it, buy one.

7.Insulated gloves.

The rag is not enough, and it burns the individual. The thicker the better, and it is best to add several layers of rags when using it.

8.Baking mold. It is best to be detachable and good to release the mold. It is recommended to buy a 6-inch one, which has a higher success rate.

9.Small brushes.

It is recommended to buy two. A handful of oil, a handful of eggs If you only bake cakes, you don't need to buy them.

10.Rolling pin.

It is not the kind of dumpling wrapper, it is used to roll out a large flat dough. Use when baking cookies or making bread rolls.

11.Beat the egg bowl.

A very large and deep bowl, preferably stainless steel, because if you make chiffon cake, not a drop of water or oil is allowed when whipping egg whites, if you use a plastic bowl, there will be oil and water residue.

If you don't need to divide the eggs, just use a regular plastic bowl. Be big and deep enough, otherwise the butter will splash everywhere when you beat it.

12.Piping bag.

It is used for cake decoration and can also be used to make butter cookies.

Of course, you also need an oven.

Kitchen machine, turntable spatula, piping bag, piping nozzle.

2.Spatula - Commonly used to scrape the batter or frosting off the rim and bottom of the bowl.

3.Wooden spoon - used to mix ingredients such as batter and is a must-have for bakers.

4.Dough Cushion - The cushion cloth can be rolled out of delicate dough - place it on the table and roll the dough on the cloth to avoid the dough sticking to the table.

5.Rolling Stick - Roll out the dough into a cake shape or dough cake, etc.

6.Rolling Pin Cover - Allows the flour to stick to the rolling pin for longer and prevents the dough from sticking to the rolling pin.

7.Sugar Sieve - Use this handy little utensil to spread condiments evenly over cakes and cookies.

8.Sieve - used to sift out flour and other dry ingredients.

9.Cake & Scone Spatula - The serrated side can be used to cut desserts and crispy crusts, and the curved round-tipped spatula can be easily wedged into the cake to cut a small piece of cake.

10.Measuring spoon - used to measure the volume of solid and liquid items. But remember: when estimating solid ingredients, you need to hang up the excess in the spoon with a spatula; Unless specifically requested, do not pile up or compact raw materials.

11.Piping spout - used to decorate cakes and cookies. Small decorators are placed in the decoration bag, and icing sugar is squeezed into the decorators. The size and shape of the decorator openings determine the design.

12.Flower spout holder - also a decorative tool. It consists of two pieces of plastic, which makes it possible to string together a small decorator and save time with just one decorating bag.

13.Dough Scraper - Shape the dough into a bread shape or cut the dough into small pieces. Thin blades make it easy to roll the dough off the panel and knead the dough.

14.Rubber spatula - Used to scrape the edges of the bowl when mixing ingredients and breaking them into a paste.

15.Egg Brush - Depending on the recipe, you can use a flour brush to brush the liquid or other glazing agent such as melted butter.

16.Measuring cups for dry items - suitable measuring cups for dry raw materials such as flour and sugar.

17.Pot Insulation Pads - This A-sized convenient parchment liner is printed with a dotted line and is suitable for pans 6-12 inches in diameter. Simply measure the size of the pan and cut the dotted line to the same size liner as the pan according to that size.

18.Piping - is a must-have for cake decoration. It can be used to serve cream that decorates cakes, such as Veyi Gold Diamond Cream, with connectors or decorators in the openings of the decorative bags.

19.Disposable Piping Bag - This plastic bag can be discarded after one use, making it easy to clean up.

20.Cookie Shovel - is a handy utensil used to cut cookie dough and keep the cookies the same size, which is very important for baking goods.

21.Serrated Scraper - Ideal for novice decorators, this tool can be used to add interesting decorations to the top of a cake.

22.Whisk - specializes in whipping egg yolks or egg whites.

23.Breadbread Blender - Cut frozen butter or shortening and add flour to make things like pies, crispy crusts and fruity pies.

Electronic scales, measuring spoons (rarely used), egg splitters, electric whisks, rubber scrapers, cake molds, and cloth piping bags and piping nozzles are also needed to make cookies.

Egg beater, paper cups, oven.

The mold is difficult to clean, and after the oil is applied to it, it will affect the taste of the surface and be oily.

If you beat the eggs with an egg breaker, you don't need to put baking powder, which is healthier.

Whisks, ovens, and molds. Electronic scales, spatulas and turntables. And measuring cups. There is also a piping mouth. Timer.

The main tools that need to be prepared to make cakes are: electric whisks, ovens, electronic scales (accurate to grams), cake molds, decorative tools (knives, trays; flower spouts, flower bags; Fiber brushes, airbrushes, bouquets, etc.).

The main tools you need to prepare to make a cake are as follows:

1. Electric egg beater, mainly used for whipping butter, cream, whole eggs or egg whites. **From dozens to hundreds, it depends on personal needs. Whipping the egg wash to make cream is also a strenuous task.

If you use chopsticks to hit it, it is estimated that both hands will be tired and paralyzed, and the effect is not ideal. An electric hand-held hair processor will make your cream more delicate, and the cake will have the effect of Q bomb. Double stirring rods to improve the efficiency of whipping.

2. Oven, generally a few hundred pieces of oven can meet the requirements of making cakes.

3. Electronic scales (accurate to grams), making cakes requires accurate material proportions, so this must be bought, generally starting with dozens of pieces, electronic scales can be zeroed when adding materials.

4. Cake molds, generally buy stainless steel, ** is not expensive. The mold is a part of the cake decoration molding utensils, mainly including the original cake blank mold, Moss mold, chocolate mold (ice mold, plastic mold, plastic mold), fruit slitting mold, sieve powder mold, etc.

5. Decorating tools. The decoration tools used for cakes are generally divided into knives and trays; flower spouts, flower bags; Fiber brushes, airbrushes, bouquets, etc.).

The tools needed to make cakes are: 6-inch or 8-inch cake molds, egg beaters, bread machines, electronic scales, ovens, flour sieves, rubber spatula, brushes and stainless steel egg beaters.

The specific steps to make a cake are:

1. Take out the eggs from the refrigerator in advance, separate the egg whites and yolks, add cornstarch, baking powder and salt to the low-gluten flour, mix evenly, sieve and set aside.

2.Add 20 grams of sugar to the egg yolk, whip evenly, then add salad oil and milk in 3-4 times, and whip until the egg yolk liquid is uniform and thick, and there is no separation of oil and water.

3. Gently add flour, quickly cut and mix evenly, and the liquid can not appear flour particles. At this point, the oven can be preheated to 180 degrees.

4. Add lemon juice to the egg white, use a whisk to make a large bubble in the shape of a fish's eye, then add 20 grams of sugar, and add the remaining 40 grams of sugar every 1-2 minutes, and add it in two times until the egg white is hard foaming. Lift the whisk and the top egg whites stand up in a triangular shape and do not bend.

5. Take out 1 3 egg whites and mix with the previously mixed egg yolks, cut and mix evenly with a rubber spatula, then pour the mixed batter into the egg whites, and quickly cut and mix evenly. 6.After the complete mixing is successful, immediately pour the dough into the cake mold, shake it a few times, remove the bubbles 7, put the mold into the middle layer of the oven, bake it at 180 degrees for 40 minutes, take it out immediately after baking, and remove the mold after cooling;

1 scraper. Use with piping bags to fill cream or jam into piping bags. 2 spatulas.

Used to spread the cream evenly on the surface of the cake. 3. Piping bags are disposable, and there are also repeated uses, when you use it, cut it into a suitable size on the front tip, and then install the required piping nozzle, and then put in the whipped cream, you can officially start piping. 4. Piping mouth.

Conical tool for shaping cream shapes, packed into piping bags, 6 piping tables for framing cake bases.

Mounting is a very artistic work, so there are a lot of tools to be used, which will be explained one by one; Drama knife, flat knife, spatula, carving knife, scissors, utility knife, table knife, shovel knife, stainless steel basin, piping nozzle, spray gun, blender, flamethrower, chocolate dissolver, stainless steel ruler, soft scraper, triangle scraper, piping bag, wax paper, piping stick, turntable, towel

1 3 Step by Step Reading.

Power tools]: electric egg beater, professional electronic scale.

1. Whipping butter, cream, whole eggs or egg whites requires an electric whisk.

2. The baking materials require accurate materials, and they must be electronic, which is convenient for reading, and remember to reset them to zero when adding materials again.

Tools series: measuring cups, measuring spoons, rubber knives, flour sieves, heat-insulating gloves, small brushes, egg beaters, piping bags.

1. Sieve the flour and determine the fluffiness of the cake.

2. Small brushes, it is recommended to have 2 handfuls, one handful of oil and one handful of eggs, if you only bake cakes, you don't want them.

3. Egg beater, preferably stainless steel, very large and deep basin.

4] Piping bags for cake decoration.

You need to prepare two slightly larger basins or bowls for mixing the batter and whisking the egg whites, a egg white yolk separator, another egg white whisk, and finally a basin for steaming the cake, which can be stainless steel or high-temperature glass.

Cake mold: 4 inches, 6 inches, 8 inches, 9 inches, 10 inches, 11 inches, beginners can choose 4 inches to get started, to avoid wasting materials;

Egg beater: manual, electric, it is recommended to buy both, electric needs to beat egg whites, this is very important;

Egg bowl: there are stainless steel, there are glass, depending on the personal like, I feel that the glass is good;

Gloves: must be thickened and heat-proof, unless it is an iron sand palm, otherwise how to take it out;

Electronic scales, measuring spoons, mesh screens, silicone knives, brushes, baking paper, gloves, clips, these can be casual, oven: this according to the range of personal acceptance, for baking, the temperature is very important, the temper of the oven is different, because I bought a 300 yuan, and a 3,000 yuan, can be baked, but the finished product is far away, mousse cake does not need an oven;

Summary: 6 inch chiffon cake: oven over 15 liters, 6 inch live bottom buckle mold, electric egg beater, manual egg beater, egg beater, electronic scale, small bowl, flour sieve, silicone knife.

Tools for making cakes.

Tools for making cakes.

1. Shell edge. Use the No. 1 circular serrated nozzle, and the angle between the nozzle and the turntable is 45 degrees. Squeeze the cream cream at a constant speed, lifting upwards as you squeeze. The spout is held back to squeeze out the lace from thick to fine. Then do the second one, with centimeters at each interval.

2. Wheat ear edge. Use the No. 1 circular serrated nozzle, the angle between the nozzle and the turntable is opened at 45 degrees, squeeze the Italian cream cream and lift it up while squeezing, and drag out the tail from thick to thin. Tilt the spout to one side and squeeze the cream cream in the same way.

Squeeze one by one, one on the left and one on the right, not side by side. The tail should be in a line.

3. Wool rolls. Squeeze the cream cream vertically with a No. 1 circular serration. Lift up as you squeeze and squeeze the cream clockwise. Wrap around a complete circle. The tail is placed at the bottom, which masks the interface.

4. Comma edge. Use the No. 1 circular serrated spout, open the angle between the spout and the turntable at 45 degrees to squeeze the cream cream. While squeezing, he lifted up and laughed and trembled, and pulled out the tail from thick to thin in the counterclockwise holes.

In the same way, pull out the tail clockwise from thick to thin. In the same way, they are made one by one.

5. Wide fence side bumper shot. Squeeze the cream cream with a flat serration and squeeze out a long line. Then squeeze out the strips by drawing a cross**.

Each ** is the width of the three spouts, and each ** is spaced apart by the width of the spout. After doing each one, go and pull a long line to ensure that the long line holds down each one. Repeat the above actions and squeeze out the gaps**.

Keep each lace evenly sized.

6. Color-insulating fence edge. Squeeze the cream cream with a round spout to create a long line. Then use flat serrations to squeeze out strips of ** by drawing crosses.

The length of each spout is the width of three flat serrated spouts, and the interval between each spout is the width of one spout. After doing each one, go and pull a long line to ensure that the long line holds down each one. Repeat the above actions and squeeze out the gaps**.

Keep each lace evenly sized.