Can I make pastries with these materials? What can be done, it is better to have a practice

You can make bread or you can make cakes.

First, the cake method.

Ingredients: egg yolk paste: 5 egg yolks, 30 grams of sugar, 80 ml of salad oil, 80 ml of milk, 120 grams of cake flour (if not, you can mix 120 grams of cake flour with corn starch = 96 grams of all-purpose flour + 24 grams of corn starch).

1 2 teaspoons of bubble powder.

Egg white: 5 egg whites, 70 grams of sugar, a little white vinegar.

Steps: 1. Separate the egg whites and egg yolks, and put them in two larger containers (the basin containing the egg whites should be clean, oil-free and water-free).

Add 30 grams of white sugar, 80 ml of salad oil (peanut oil can also be used), and 80 ml of milk to the bowl of egg yolk, mix the flour and bubble powder evenly, sieve and set aside.

2. Add a little salt and 30g sugar to the egg yolk basin and mix well, add salad oil in order and mix well, add milk and mix well, and finally add the sifted flour and mix well.

2. Add a few drops of white vinegar to the egg white, beat until coarse, add the sugar in 3 times, beat the egg white until it is hard foaming, that is, it will not pour out after turning the container over, or insert it into the chopsticks without pouring.

3. Take 1 3 egg whites and put them into the egg yolk paste for cutting and mixing, that is, mix from the bottom to the top, pay attention not to stir, and pour the egg yolk paste into the egg white paste after mixing well.

4. Pour the mixed ingredients into the mold and drop them so that the bubbles can be vibrate, preheat the oven at 160 degrees, and bake the middle and lower layers for 45 minutes. (If you don't have an oven, you can use a rice cooker, cooking is to first power on the rice cooker until the rice button jumps, then pour the egg batter into the rice cooker, cover the lid and stuff for 10 minutes, then press the rice button again, and then leave it stuffy for another 20 minutes, then press the rice button again and stuff it for another 20 minutes, take it out and turn the rice cooker upside down, and take it out after it cools).

Depending on which category you are talking about, the commonly used ingredients for pastries are: eggs, cream, butter, flour, powdered sugar, milk, cocoa powder, baking powder, yeast and so on.

Ingredients: white sugar, almonds.

2.Characteristics: milky white, delicate and sweet.

3.Uses: used for large cake edging and wrapping; Sculpture of small animals, fruits, flowers, flowers and leaves, etc.

Commonly used ingredients for pastries: cream, butter, flour, powdered sugar, milk, cocoa powder, baking powder, yeast, etc.

Bread crumbs. Cake mix, butter, sugar. Eggs, cream, etc.

Necessary ingredients for pastry: oven, high, low, all-purpose flour, whisk, powdered sugar, baking powder, butter, cream, baking soda, sieve, sometimes cocoa or matcha powder, cream cheese, corn flour, pudding powder, yeast powder, gelatin flakes, and various molds.

If you are very interested in making pastries, it is recommended that you sign up for a short-term pastry class, and if the teacher teaches you, you can learn faster and better.

Ovens, electronic scales, scrapers, hand pumps, whisks, cake molds, and others depend on different product decisions and suggestions given by professional teachers.

It depends on what product you're going to make.

Choosing a mate... Priority is given to bananas. And then the milk... Banana peel ,。。

Oven, flour. Milk, sugar, yeast, cream. Butter.

Measuring cups, measuring spoons, scrapers, electric whisks, kitchen electronic scales, baking trays, molds, etc.

Pastry baking has become an indispensable industry in the city, and with the acceleration of the pace of life, the prospects are still good.

If you want to learn the training and study, you should go to the professional school system so that you can learn the real craft, and you can have a better future after going out.

Essentials – Oven, measuring cups, measuring spoons, flour sieve, aluminium biscuit maker, rubber spatula and egg splitter, insulated gloves, 9 baking molds, 6 inch live bottom non-stick cake tins.

1. Oven, oven is definitely the core of baked desserts, because Chinese desserts are inseparable from it, household ovens are generally divided into two types: desktop small oven and built-in oven, in dessert production, it can be used to make Chinese desserts, and can also be used to make cakes, tarts, biscuits and other Western snacks.

Second, electronic scales. Electronic scale is used to weigh a variety of powder (such as flour, matcha powder, etc.), caster sugar, salad oil, eggs and other materials tools, dessert production required material dosage often has a certain standard, and will also directly affect the success or failure of dessert production, therefore, it is very necessary to have an electronic scale before making dessert.

3. All kinds of molds. Mold is a tool used to mold items, including large cake molds, small biscuit cutting molds, etc.

Fourth, filter screen. A filter sieve can be used to filter and screen a variety of liquid or powdered raw materials. For example, all kinds of flour need to be filtered, so that the dessert will be more delicate and have a better taste.

5. Electric mixer. Compared with the blender, the electric mixer is fast, labor-saving, and very convenient to use, and is often used in dessert making to whip cream, butter or stir batter.

6. Anti-scald gloves. When you take out the baking tray after the dessert is done, don't rush to pick it up with your hands! While making delicious desserts, you should also pay attention to your own safety.

1. Oven.

An oven is a sealed appliance used to bake food or dry products, which is divided into household appliances and industrial ovens. A household oven can be used to process some pasta. Industrial oven is a kind of equipment used to dry products in industry, with electricity and gas, also known as ovens, drying ovens, etc.

2. Flour sieve.

The flour sieve is mainly composed of a dust cover, an upper frame, a middle frame, a bottom frame, a spring, a grid, a bouncing ball, a punching plate, a screen, a vibrating motor, a sealing ring (silica gel), a beam ring, a machine base, etc. Flour sieve is a specially designed screening equipment for potato starch, corn starch, wheat starch, cellulose, soybean, peanut protein, flour, tapioca starch and other starch materials and derivatives of starch materials.

3. Egg beater.

Egg-beater is a tool used to beat the egg whites and yolks of eggs to fully blend into egg liquid, and beat the egg whites and yolks separately until they are foamy. Egg whites and yolks can be easily and quickly beaten and fully fused into egg mixture, which can be used to make steamed eggs.

4. Tin foil. A film-like metallic paper coated or pasted with silver, mostly silvery-white, and the metal composition is actually aluminum, not tin.

Aluminum foil, also known as tin foil in Hong Kong, is a kind of thin sheet with a thickness of less than that processed by an aluminum foil rolling mill, most of which are shiny on one side and matte on the other. It is mainly used to package food, medicine, cosmetics and other chemicals, etc.

5. Silicone scraper.

Silicone spatula, the curvature design of the scraper head is very standard, you can easily scrape the cake pie or cream in the egg bowl, the handle is transparent The design is very beautiful, and don't worry, it is very strong! The handle and the cutter head fit very closely, so you don't have to worry about breaking, and you don't have to worry about liquid or cake seeping in.

1. Oven, oven is necessary for baking, which also needs to include baking tray and grilling net.

2. Egg beater, manual electric can be, electric is more convenient, manual money saving, low volume.

3. The egg beating tray is a stainless steel plate that is commonly used, and then you should buy a round one, deepen and thicken, so that it is not easy to get your hands dirty whether you mix the batter or make a cake.

4. Silicone scraper, used for stirring batter, the knife surface can scrape the raw materials on the edge of the egg bowl together, the silicone scraper must have a certain hardness, but not too hard, otherwise it will not be strong, and then it must be resistant to high temperature, and easy to clean.

5. Flour sieve is used to sieve flour, baking powder and other classifications, which can avoid small pieces after sifting and make the finished product more delicate. Or when making cakes such as tiramisu, it is also necessary to sift in cocoa powder sugar powder at the end.

6. Electronic scale, baking will focus more on the accuracy of the quantity, it is best to strictly follow the recipe, of course, you can also try to rely on the feeling to adjust the amount, but the possibility of failure will be a bit large.

7. Piping bags and piping mouths are mainly used to make piping cakes and cookies.

8. Silicone clamp is mainly used to clamp freshly baked biscuits, which is not hot and will not be crushed.

9. Anti-scald gloves, necessary for taking the baking tray.

Ovens, gram scales, egg beaters, basins, scrapers, white boards, baking tray serrated knives, utility knives, induction cookers, fermentation boxes, .........

Oven, baking tray, blender, silicone spatula, whisk, basin, mold.

To make pastries, you need an oven, a turntable, and something to piping.

Electric oven for baking. Electric whisk Rubber knife, pastry measuring cup and measuring spoon, cup or sieve scale for sifting flour, thermometer in the oven, baking mold.

Insulated gloves, kraft or aluminum-platinum paper, sharp knives!

1 .Scales, measuring cups, measuring spoons (for weighing materials) West pastry is not like Chinese food, the requirements for grams are very strict, so you should be prepared with these weighing tools 2Egg beater is divided into electric egg beater and straight egg beater (straight type should be the kind of hand-beaten egg beater bought outside, awl-shaped) 3

Steel basin Stainless steel round bottom basin, preferably two about 10 inches one and one about 11 inches 4Sieve (used to sift flour, the purpose is to avoid flour clumping) 5A rubber knife can scrape the batter very clean

Spatula and scraper blades can be used to wipe the frost on the cake and scrape it flat or scratch 7The most important thing is of course the oven pull, and the rest are some small things such as lining paper, cool stand, long cutter, turntable (that is, when the cake is decorated, some mm use the turntable in the microwave oven at home), brushes, squeeze bags or flower tube nozzles, ball controllers, pin knives, and wire wiping boards).

All fresh ingredients (eggs or chocolate, not for a long time) butter, eggs, sugar, flour, cream cheese, whipped cream, wine, powdered sugar, cornstarch (essential), cocoa powder, green tea powder.

Bulking agent vanilla spice.

Nuts and dried fruits. Almond flour chocolate.

Refined salt and thin powder.

Basic tools. Convex oven (a must-have below).

Scales measure spoons. Mix with a measuring cup.

Finely sieve a silicon spoon.

Whisk heat dissipation net.

Cream spatula. Capsule coffee machine.

Spatula cake baking pan.

Mould cookie mould.

Cake baking sheet. Sulphuric acid paper rolling pin.

Bread knife brushes.

Squeeze the spout and squeeze the bag.

Butter, eggs, powdered sugar or granulated sugar, milk, cake cake, cream, these are all must-haves! Additives, baking powder, soda, are also commonly used!