What are some bad habits that newbies need to be aware of in baking?

It is necessary to pay attention to bad habits such as turning on the oven frequently, the flour is not sifted, the batter is over-stirred, and the cake is cut in a hurry before it has cooled.

The cooking method of baking should be preferred by many people, especially for cake baking and dessert baking, which should be liked by many housewives, but for baking novices, they will also have some common bad habits. Although many people know that it is not true, they still can't help but do it.

Turn on the oven frequently

For this kind of mistake, in fact, many roasting novices have appeared, because most people will be more anxious when they just start baking, because they are always worried that the dessert has been baked, so it is also more common for this frequent oven phenomenon, but for baking, they are more sensitive to temperatureIf the oven is opened frequently, it will lead to a change in the structure of the baked product, which in turn will lead to unsuccessful baking!

The flour is not sifted

Sieving the flour may seem like a hassle, but it's also the most important step in the baking processBecause for flour, it may be grouped due to moisture, at this time, if you use some flour after clumping to bake, it will make the cake dry, without a soft feeling! Therefore, for the step of sifting flour, it is a must for novice bakers!

Stir the batter excessively

In order to better improve the dough, many novice bakers will stir the batter vigorously to evenly mix the huHowever, excessive stirring will actually destroy the layers of the cake, and even mix in too much air, which will cause the bread to collapse！Therefore, in the process of mixing the batter, novices will pay attention, and only need to stir the batter into a marble pattern to avoid excessive force causing the bread to collapse!

I was in a hurry to cut the cake before it cooled

Many novice bakers are generally more anxious for their results, and even many people are in a hurry to cut the cake and prepare to eat it after taking the bread out of the oven, but this process often changes the cake itself, and even leads to the whole baking result!

Because the cake has just been removed from the oven, it is also more important for the cake to be demolded, because when the cake slowly adjusts to room temperature, its hair removal will be completed automaticallyHowever, if it has just come out of the oven, the whole cake will cling to the mold, and if you cut the cake, it may cause the cake to collapse or affect the texture of the cake!

Therefore, for roasting novices, although you are generally more novel or intersecting with your own results, we also need to avoid the correct roasting process, especially for the above common mistakes, it is better to avoid them as much as possible, so as to better reflect your baking results.

I think it's important to control the temperature, and after the cake is baked, you can't touch it directly.

Don't touch it with your hands, but have the confidence and patience to do it.

I don't think it's too anxious, don't touch it directly with your hands, it will hurt, pay attention to wearing gloves.

I just don't think about the time all the time, it's okay to go more than a second or two.

This must be a good grasp of the temperature and time.

Be sure to stick to the end, don't take it out halfway through the bake, this will not be good.

The most important thing for novices is the heat and the control of time.

Don't take it out in the middle of baking, as this will affect the heat of the food.

Both approaches have their merits. Going to a culinary school costs a whole chunk of time and some money. First of all, you need to consider your time and money budget, which is usually a crash course, and in a few days, you will learn some basic courses.

The advantage is that the speed of learning is relatively fast, but the so-called "master leads the door, and the cultivation depends on the individual." The school's curriculum is generally not updated too quickly, and now there is another kind of pastry baking training studio, which takes the advantage of efficient learning in small classes, and the course keeps up with the world's dessert trend, which is more in line with the current consumer needs of the society, you can understand the comparison.

Two ways: one is to pay the tuition fee as a student, short-term, long-term, spend money to study, you can choose a school, but there is less practical experience, there will be more theory, you can also find a cake shop, store learning, more types, more practical experience, more quickly into baking, the other is to find a cake shop as an apprentice, give you a salary, the kind of salary is less, work more, learn less, start cleaning.

If you are zero-based, it is recommended that you go to school to study, after all, the school's training is more comprehensive and systematic, and there is also a later guidance and tracking for you to open a workshop, so that you will save a lot of detours, you can go to Omiqi West Point School to see, There are schools in each provincial capital, if it is more formal, if it is zero-based, it is recommended that you can go to school to study, after all, the school's training is more comprehensive and systematic, and there is also a later guidance and tracking for you to open a workshop.

The first thing is to choose the right ingredients, and you must pay attention to the ratio of materials before baking, and you can also go to a professional school for systematic learning, and you must buy some tools in advance, and you must complete all kinds of baking materials.

Pay attention to the purchase of timers, pay attention to the purchase of ovens, pay attention to buy edible scales, pay attention to buy measuring cups and spoons, and pay attention to the purchase of molds.

First of all, you should pay attention to some details, and secondly, you should also pay attention to the recipe, and you should also pay attention to the quality, so that you can make a good cake or dessert, and it will be liked by more people, and you should also pay attention to yourself, the amount of all ingredients, and you should also pay attention to your own techniques and proficiency.

It should be noted that you have to buy your own oven, and you have to buy some materials by yourself, such as piping bags, oiled paper, knives, food coloring, whisks, etc., and you have to learn from some food bloggers, it is best to choose those basic classes, so that you can better learn baking skills.

1。The new oven should be baked empty to let the odor of the heating tube dissipate2. The purchased tools are completely cleaned once and dried for use; Among them, the tools and containers used to whip the egg white are the most important, and there should be no water, oil or other substances, otherwise the egg white will never be beaten3.

If the mold is not in a closed environment, clean it in advance before the next use, after all, there is still a lot of dust at home4. For baking powder materials, it is recommended to find a plastic box to pack them, especially the raw materials sealed in plastic sealed bags, which are easy to stick to the ash and become greasy, and the hands will be more difficult when taking them5. The shelf life of butter is one year for refrigeration and two years for freezing, if you buy it whole, cut it into small pieces, pack it in oiled paper or plastic bags, freeze it, and switch to refrigeration one day earlier if necessary.

6。Mozzarella cheese is best purchased locally, and ice packs are used in transportation, which does not guarantee that the quality will not deteriorate, of course... Except for the big winter7.

The mold of the anode must be careful and careful, and it is very easy to make a mark8. Remember... Don't buy crazy because the mold is good-looking, fun, or other non-objective factors, it is best to find that the number of uses is very small, or not used at all!

It does not increase the baking level because the mold is overbought9. When the oven is in use, do not look in front of the oven, so as not to burst the glass suddenly due to a certain chance, especially if there are children, the elderly and small animals at home, pay attention to it.

Bread machine, bread machine can not only make bread, but also make steamed buns, saving the time of kneading dough. However, the use rate of the mushroom sauce family's bread machine is not very high in general, but it can be bought after a while. The most basic ones are:

Ovens, whisks, balance scales, cake molds, etc. The raw materials depend on what you want to do before buying, the following is the first time I made a cake, although the appearance is not very good, the taste is really super! with whipping cream and fresh fruit.

Don't buy those sets that I don't have....Generally, there are not many tools needed to get started, you can see the first one below** Which ones can enter my main business to find an article I organized: about the pit of baking starter tools.

I can't help you, so I might as well ask a question directly, that is, I want to eat red bean crisp, what ingredients do I need? So this question is good for you, let's say this, I want to eat tonight, what ingredients do I need to buy? You can do it yourself, you see if you bake occasionally, the most basic ingredients are still available, low-gluten flour for cakes, high-gluten flour for bread, caster sugar, eggs, milk, corn oil, animal cream, tools basically need manual, electric whisk, egg beater.

Baking is an indispensable step in the production of bread and cake products, through a series of chemical changes such as gelatinization and protein denaturation of starch after baking, bread and cake can achieve the purpose of maturation. Deeper egg beater bowl, silicone scraper, silicone pad, oil paper, tin foil, flour sieve, mold depends on what you do and then buy the mold. Things, as baking techniques improve, you can buy what you need as needed, such as cake molds of different sizes, pizza plates, toast boxes, etc.

I just didn't understand it at first, and I bought some things that didn't need Liang Zheng, which cost money and took up space.

Easy to drop the slag, can increase the amount of yeast, increase the water temperature and extend the fermentation time to solve, too soft to make the gluten soft, too much dough moisture, viscosity enhanced, bread sagging, can add a trace of Ca3 (PO4)2, CaSO4 to solve.

Egg tarts. Because this kind of thing doesn't require much technical content, and it is very easy to do, it is not easy to overturn.

You can make some toast first, so it's very simple, and basically you will have a skilled process, basically not stepping on thunder.

You can simply make some small cookies. The practice is also very simple, and the requirements for some professional skills are not particularly strict.