What kind of flour is generally used to make pastries? What do you learn about Western pastry?

Wheat starch: also known as flour, flour, flour, flour, is the remaining (gluten-free) starch part of the flour after removing the protein, the color is very white, is the main raw material of crystal cakes, but also the raw material of cool skin.

High-gluten flour: also known as strong flour, bread flour, above protein content, the strongest gluten, used to make bread, pizza, puffs, fritters, mille-feuille and other snacks that need to rely on strong elasticity and ductility to wrap bubbles and oil layers in order to form a loose structure.

All-purpose flour: the most common flour, plain flour, protein content, used to make steamed buns, buns, dumplings, pancakes, noodles, twist and other most Chinese dim sum.

Low-gluten flour: also known as thin flour, cake flour, protein content, can be mixed with four parts of all-purpose flour and one part corn starch (other starches can also be used) according to the quality ratio, suitable for cakes, biscuits, tarts and other loose, crispy, non-tough snacks.

Self-rising flour: The self-rising flour sold in supermarkets is a certain proportion of yeast, baking powder and other chemical additives mixed into the flour, which only needs to add water and can save fermentation time. The use of self-rising powder should be guided by the instructions on the package, as the application method may vary depending on the product formulation.

Whole wheat flour: Wheat seeds are composed of three parts: bran, endosperm, and germ, the bran is hard and difficult to digest, and the germ is rich in oil and easy to rancidity, so flour is made from endosperm. But bran provides a rich source of dietary fiber, which is very beneficial for the digestive process of the person.

Therefore, whole wheat flour is to add ground bran to the ordinary flour made of endosperm, for different uses such as bread, cakes, noodles, etc., the proportion of bran added and the size and shape of the bran are also different, so in fact, whole wheat flour is not a coarse product of direct grinding of the whole wheat grain, but a more complex refined product.

The flour generally used in Chinese food is all-purpose flour, and it is also the flour that we ordinary people come into contact with the most. Noodles, steamed buns, steamed buns, pancakes, dumplings, etc. are often made at home with all-purpose flour. The most common birthday cake or biscuit in baking is to use low-gluten flour, and the bread we eat is to use high-gluten flour.

Some people like the taste of imported flour, but in fact, imported flour gluten is strong, although the bread made has a good taste, in order to avoid moisture and mildew during long-distance transportation, preservatives and desiccants will be added. Home-baked bread is usually freshly made and eaten without thinking too much about freshness, as for the taste and fluffiness, it can be improved by improving the fermentation method, it is recommended that you choose, the ingredient is 100% wheat flour.

Generally, high-gluten flour and low-gluten flour are used, high-gluten flour is used to make bread, and low-gluten flour is generally used to make snacks and cakes and biscuits.

There is a lot of professional learning content in the course, and the school training will be more professional and systematic. The main learning content of the Western pastry chef is as follows:

1. The use and maintenance of commonly used tools.

2. General methods and requirements for equipping raw materials.

3. Common sweet juice types, preparation methods, precautions and quality standards.

4. Process methods, precautions and quality standards for preparing Keside sauce.

5. Auxiliary raw material knowledge.

6. General materials, process methods, principles and precautions for preparing bread dough.

7. Process methods and precautions for preparing hard bread.

8. General materials, process methods, principles and precautions for preparing puffs, grease cakes and wood divisions.

9. Precautions and quality standards for the maturity of bread, puffs, grease cakes and biscuits, and precautions for freezing wood products.

10. The basic content and precautions of general decoration methods such as dipping, sprinkling, squeezing, and putting together.

11. Process methods and precautions for decorating cakes.

12. Basic knowledge of color.

You must not have eaten this flower roll with filling.

You can make steamed buns, bread, noodles, dumplings, wontons, fritters, and buns. There are many local characteristics that I will not list one by one.

Dumplings, buns, noodles, high-end bread.

Small cakes, cookies, yes.

The flower rolls that do so are soft and fragrant, and the family loves to eat, and the old iron that they like is double-clicked to collect.

Ingredients: flour, yeast powder.

Method 1Put a small amount of warm water in a basin and pour in yeast (1kg of flour and 10g of yeast).

2.After the yeast is dissolved, add the flour, add water while and until the surface is smooth, seal the basin with plastic wrap and leave at room temperature.

3.When the dough is about twice the size of the original dough, knead it on a plate to make steamed buns.

4.After placing the steamed buns for 30min, put them in the cage drawer below that has boiled hot water and steam them for 25-30min (fist-sized steamed buns, larger ones will take longer), and the fragrant steamed buns will be out of the pot!

Tip 1Warm water and noodles, the noodles will be faster.

2.After the steamed buns are ready, they must be put for another half an hour before steaming in the pot, so that the steamed steamed buns will be good and full of elasticity!

3.Judge whether the steamed bread is cooked or not: lift the lid of the pot and gently press the steamed bread with your fingers, if it can be bounced up, it will be cooked, if it can't be bounced, you need to steam it for a while; But don't lift the pot too often, it feels almost cooked, and then lift the pot to see.

4.It is best not to heat the steamed bun in the microwave, and the steamed bun that is heated in the cage drawer is as delicious as the freshly made; If you have to use a microwave, rinse the steamed bun with water before heating it, and you won't lose water very seriously.

With the increasing improvement of people's living standards, more and more people are in love with baking, and DIY baking is also popular, so how to make delicious baked goods, the following Xiaoxin tells you a few small common sense of pastry baking.

1. Mixing 20% corn starch or wheat starch into ordinary flour can reduce the gluten of flour and replace low-gluten flour.

2. When using tin foil, it is necessary to make the matte side of the tin foil touch the food.

3. When "vegetable oil" is mentioned in the baking recipe, please try to choose light and odorless vegetable oil, rather than heavy color and heavy flavor, such as peanut oil, tea oil, olive oil, etc.

4. In addition to the oven, the most important tools for baking are kitchen scales and measuring spoons. If you really don't want to buy a measuring spoon, then at least one with a minimum capacity accurate to the gram should be purchased.

5. Mix whole milk powder with water in a ratio of 1:9, which can replace whole milk. This can be done in baking recipes for all occasions where milk is required. As a result, milk powder is more widely used in baking than cow's milk.

6. Most biscuits can be made with 90% xylitol instead of sugar in the formula to make sugar-free biscuits for diabetics or those who want to reduce their calorie intake. However, it should be noted that each person should not consume more than 50 grams of xylitol per day.

7. Sugar can help to whip egg whites and whole eggs, and make the whipped foam more stable. Therefore, when beating eggs, the sugar added to the eggs should not be replaced with xylitol.

8. According to the needs of personal taste, the sugar in most formulas can be adjusted within the range of 30%, which will not have much impact on the finished product. However, please do not increase or decrease the oil in the formula.

9. Both the baking tray and the tin foil have a heat insulation effect. When baked goods are colored, cover the surface with a piece of tin foil or place an empty baking tray on top to prevent the surface of the food from being too dark.

400 grams of all-purpose flour, 4 grams of yeast, 250 grams of water (milk), 1 tablespoon of salt and pepper, 3-4 tablespoons of peanut oil.

Weigh the flour and put the yeast in a small bowl of water to melt it roughly.

Pour the yeast water into the flour and stir well with chopsticks to form cotton wool.

Flour is the most basic raw material for pastries.

Flour is a powdery substance made from wheat milling. According to the protein content of flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

Flour (wheat flour) is a staple food in most parts of northern China, and there are many varieties of foods made from flour with different flavors.

Flour is very important in Western pastries, it is the basic ingredient for making many cakes, and low-gluten flour can be used to make cakes.

The role of flour in pastries is that it can be used as a material to make a variety of pastries.

The role of flour in pastry is to bake and bake all kinds of bread and pastries. Bread is a staple food for Westerners, and of course it plays a big role.

The role of flour in pastries, I personally think that flour is mainly used to make bread, cakes and cakes in pastries. The sugar in flour also has a coloring effect in pastries, and the enzymes in flour have great significance to the quality of pastry products.

Flour plays a very big role in pastries, and it is mainly used to make this into bread.

Flour plays an important role in pastries, because it is an important ingredient in bread.

The role of flour in washing your face is important, especially pizza.

Flour is also an indispensable ingredient in pastries and can be used to make bread.

Flour is the basic raw material for making pastries, and the quality of flour directly determines the quality of pastries.

He is also the main material, and it will definitely not work without him.

The role of flour in West Point is the main one.

The main role of flour at ten o'clock is the main raw material.

In the case of this hot spot, it is necessary to use high-gluten or low-grade flour sockets, and pastries such as bread are repeated to a certain extent.

All are the main raw materials, and the others are auxiliary.

Flour also plays a major role in pastries, such as bread and cakes, most of which are flour.

Well, there are many kinds of pasta in the pastry nowadays.

Flour is the main component of Western restaurants, and flour is the most important in Western food.

The flour is in the washing of my face, and I can do all kinds of things when I sit all night. Bread it is one of the main ingredients.

High gluten flour has the effect of improving flavor, color, inhibiting bacteria and strengthening gluten in bread.