What does puffed cake flour do? What is the difference between puffed rice flour and puffed cake flo

Puffed cake powder is a food pastry ingredient that is commonly used to make a variety of pastries and snacks. The following are the uses and production steps of puffed cake flour:

1.Ingredient list: Puffed cake flour is mainly composed of glutinous rice flour, rice flour, glutinous rice japonica rice mixed powder, glutinous rice flour rice mixed powder, etc.

Different pastry production methods and requirements, as well as production costs and other factors, will affect the proportion of ingredients in puffed cake powder. For example, glutinous rice flour or glutinous rice japonica rice mixture is required to make mooncake fillings or wife cake fillings, while rice flour cannot be used, otherwise it will cause the mooncakes to collapse.

2.Steps: The process of making puffed cake flour is similar to that of other baked goods.

When making cakes, adding the right amount of puffed cake powder can make the cake softer, lighter, and creamier. When making biscuits, adding a certain amount of puffed cake powder can make the biscuits more crispy. In addition, puffed cake powder can also be mixed into various snacks, such as puffs, shaqima, etc., to enhance their taste and nutritional value.

In conclusion, puffed cake powder is a kind of food raw material used to make various pastries and snacks, and different ingredient ratios can be added according to different pastry making methods and requirements.

Puffed cake flour is a kind of powder made by adding puffing agent to glutinous rice, rice or millet and being treated at high temperature. It is generally used in pastries.

In the filling, increase the hardness of the filling, so that the finished pastry does not collapse, the appearance is beautiful, and the selling point is increased. For example, moon cake fillings and other Chinese pastry fillings will be added to puffed cake powder.

Puffed rice flour and puffed cake flour are both small granular powders that have been puffed, but their raw materials and uses are different.

Puffed rice flour is made of rice flour as raw material and puffed up, which is a light and crisp food raw material. It has a high puffing rate, light particles, white color, and crispy taste, which is suitable for making various fried snacks, such as puffed rice crackers, puffed rice flowers, popcorn, etc.

Puffed cake flour is mainly made of starch raw materials, adding an appropriate amount of sugar, salt, spices and other ingredients, and is processed by puffing. It has large particles, yellow or brown color, and a soft taste, which is suitable for making various puffed snacks, such as puffed biscuits, puffed glutinous rice balls, etc.

In general, although puffed rice flour and puffed cake flour are both puffed small granular powders, their raw materials and uses are different, and they need to be selected and used according to actual needs.

The main differences between puffed cake powder and cooked cake powder are:

1. Different ingredients: the main component of puffed cake flour is wheat flour, in addition to yeast, sodium carbonate, starch, protein, etc.; The main components of cooked cake flour are wheat flour, vegetable oil and sugar;

2. Different taste: the taste of puffed cake powder is relatively light and thin, there is no outer layer and a slight crispiness, and the inside is slightly crispy; The taste of cooked cake powder is thicker, and there is a thin layer of sweetness on the outside, which has a more obvious sweetness.

3. Different cooking methods: puffed cake powder is usually placed in high-temperature air to obtain the expansion effect. The cooked cake powder is modified by yeast fermentation, which can be directly added to hot water or milk and stirred evenly with a blender;

Ingredients: cashew nuts, puffed cake powder, pumpkin seeds, walnut kernels, pine nuts, peanuts, black sesame seeds, white sesame seeds.

1. Prepare 100 grams of cashew nuts.

2. 100 grams of pumpkin kernels.

3. 100 grams of walnut kernels.

4. 100 grams of pine nuts.

5. 50 grams of peeled white sesame seeds.

6. 50 grams of black sesame seeds.

Seventh, first roast cashew nuts, peanuts, walnuts, and pumpkin seeds.

8. Take a clean wok, oil-free, put the pine nuts and sesame seeds in it and fry them.

9. After the kernels are cooled, rub the peanuts and walnut skins as much as possible, and then chop them with a knife on the board several times.

10. Put the cut nuts and sesame pine nuts into a large basin for later use.

Ten. 1. Weigh out 300 grams of puffed cake powder.

Ten. 2. 150 grams of corn germ oil.

Ten. 3. After the oil is warm, put the flour in the pot, then mix quickly, stir-fry for 3-5 minutes over medium-low heat, turn evenly, and let it cool after frying.

Ten. 4. 100 grams of sugar, 180 grams of water, 30 grams of liquor, all pour into the previously fried nuts, stir evenly.

Puffed cake flour is a raw material for food pastries, divided into glutinous rice flour, rice flour, glutinous rice japonica rice mixed powder, glutinous rice flour rice mixed powder, etc., generally according to what kind of pastry is produced by the food factory to formulate specifications.

For example, glutinous rice flour or glutinous rice and japonica rice mixed powder should be used for moon cake filling, and rice flour cannot be used, otherwise the moon cake will collapse.

Cloud slice cake, peach slice cake and other in short, all cooked flour cakes can be used, but different pastry practices and requirements, as well as production costs, etc., to choose what kind of cake powder, with rice is mainly to reduce costs, pure glutinous rice flour made of pastries are not necessarily delicious. The density is too high. The flour produced by different manufacturers is not the same, and the same amount of raw materials is not the same, for example, a bag of flour can be loaded with 50 pounds of heavy flour, but the light one can only hold 30 pounds.

If you want to learn more about it, you want to add points, no matter how you score.

1.Ice meat method: cut the fatty meat into small pieces, cook and drain in boiling water, add 2 tablespoons of sugar and 1 tablespoon of high wine, mix well and marinate overnight.

2.You can choose your favorite varieties of five kernels, and the ice meat can also be replaced or omitted with sugar winter melon.

3.The specific amount of mooncake filling depends on the size of the respective cake mold, with a small cake mold, the ratio of crust to filling is 2:5, that is, 20 grams of crust to 50 grams of filling.

4.The freshly baked mooncake crust will be hard, and it should be left for two days until the mooncake returns to oil, and the crust will be soft before eating; The function of SP emulsifier is to make it easy for the oil and syrup to be fully mixed in a very short time, so that the mooncake crust is soft and the oil returns faster.

5.Invert syrup can be purchased in the bakery market, and if you don't have it, you can also make your own as follows.

Materials: 1500 g sugar, 160 g water, 3 tablespoons lemon juice (or white vinegar).

2.1 gram of baking soda, 10 grams of water.

Method:1Boil the first part of the ingredients in water for about 20 minutes and turn off the heat.

2.After leaving the fire, add the second part of baking soda, which will no longer crystallize after cooling, and store in a bottle after it is completely cooled, which can be stored for more than 6 months.

It is best to make it 2-3 weeks before use to make it more stable.