A complete list of commonly used ingredients in baking, learn to make bread and cake from understanding the ingredients to start

For the first time into the baking industry, understand the baking ingredients is a must study, do not be silly to distinguish between various types of raw materials. Now the knowledge of raw materials to tell you about it.

1.High gluten flour - wheat flour with a protein content of 12.5% or more. It is one of the main ingredients for making bread. In pastry is mostly used in muffins (lasagna) and cream hollow cake (puffs). In cakes, it is used only in high-ingredient fruit cakes.

2.Medium Gluten Flour - Wheat flour has a protein content of between 9 and 12%, and is mostly used in steamed buns, buns and dumplings for Chinese dim sum, as well as in some western cakes, such as egg tart crusts and pie crusts.

3.Low gluten flour - Wheat flour has a protein content of between 7 and 9% and is one of the main ingredients in cake making. It is also one of the main ingredients in pastry mixes.

4.Cake flour - low gluten flour is treated with chlorine to reduce the acidity of the original low gluten flour, which is conducive to the organization and structure of the cake.

5.Whole Wheat Flour - Wheat flour that contains its outer layer of bran so that the ratio of endosperm to bran inside is the same as the composition of the raw wheat, and is used to make whole wheat bread, small western cakes, and other uses.

6.Wheat germ - is the germ part of wheat separated from the body during the milling process, used for the production of germ bread, wheat germ is rich in nutritional value, especially for children and the elderly nutritional food.

7.Bran - the outermost skin of wheat, mostly used as feed, but also mixed into high-gluten white flour to make high-fiber bran bread.

8.Rye flour - is milled from rye and, because its protein composition is different from that of wheat, does not contain gluten and is mostly mixed with high-gluten wheat flour.

9.Muesli - usually refers to oatmeal, used in baked goods for making mixed grain breads, small western cakes, etc.

10.Cornmeal - small, fine grained, ground from corn, used in baked goods as cornmeal bread and mixed grain breads, and also sprinkled on flour trays as an anti-adhesive to the dough after shaping, such as in large-scale French bread making.

11.Corn starch - also known as cornstarch, corn starch, dissolved in water and heated to 65 ℃ that is the beginning of puffing to produce gelatinization properties, most of the jelly ingredients used in the pie filling or cream pudding filling. Can also be added in the cake recipe can be appropriate to reduce the gluten of the flour.

12.White oil - commonly known as chemical lard or hydrogenated oil, is a fat processed by the oil factory deodorization and decolorization and then hydrogenated to varying degrees, so that it becomes a solid white oil, most of which is used in the production of shortbread or used in place of lard.

13.White cream - water and water-free, is the same product as white oil, but the refining process of the oil is better than white oil, the oil is white and delicate. White cream containing water is mostly used for making framed cakes, while water-free is mostly used for buttercream, buttercream frosting and other advanced pastry.

14.Emulsified oil - the above white oil or snow white cream added with different emulsifiers, in the cake making can make the water and oil mix evenly without separating, mainly used in the production of high-ingredient buttercream and buttercream frosting decoration.

15.Cream - There are two kinds of cream, watery and non-watery. Real cream is extracted from milk and is the main ingredient for making high-class cakes and pastry.

16.Ghee - There are many types of ghee, the best ghee should be secondary anhydrous cream, the most commonly used ghee is processed ghee, which is made from hydrogenated white oil with yellow pigments and buttery flavors, its color and aroma are similar to real ghee, and it can be applied to any kind of bakery products.

17.Margarine - its water content of 15 to 20%, containing 3% salt, high melting point, is a substitute for cream, mostly used in cakes and pastry.

18.Shortening Maggie - This fat contains animal butter with a high melting point and is used in pastry, shortening bread and expanding multilayered products, generally with a water content of no more than 20% is preferred.

19.Lard - extracted from the fat of pigs, lard is also used in bakery products such as bread, pies, and a variety of Chinese and Western confections.

20.Liquid oils - oils that are fluid at room temperature (26°C) are classified as liquid oils, and the most commonly used liquid oils are salad oil, rapeseed oil and peanut oil. Peanut oil is most suitable for use in Cantonese moon cakes, while salad oil is widely used in chiffon cakes and sponge cakes.

21.Coarse Sugar - White granulated sugar, coarser, can be used in bread and pastry making or sprinkled on top of cookies.

22.Fine Sugar - is a common type of sugar used in baked goods production and is suitable for all but a few varieties, such as chiffon cake.

23.Powdered Sugar - Generally used in frosting or buttercream frosting decorations and in varieties where the product contains less water.

24.Brown Sugar - Brown sugar has a strong syrupy and honey-like flavor and is used in baked goods that are darker in color or stronger in flavor.

25.Honey - mainly used in cakes or small western cakes to add flavor and color to the product.

26.Converted Syrup - Granulated sugar is made by adding water and acid and cooking it until it is cooled for a certain period of time and at the right temperature. This syrup can be kept for a long time without crystallization, and is mostly used in Chinese mooncake crusts, sauces and various products that replace granulated sugar.

27.Glucose syrup - monosaccharide, the end product of acid digestion of starch. Contains small amounts of maltose and dextrin. Used in some cakes.

28.Maltose syrup - is a product of starch by enzyme or acid digestion, and is a disaccharide. It contains maltose and a small portion of dextrin and glucose.

29.Caramel - granulated sugar heated and dissolved to make it brownish-black, used for flavor or in place of coloring.

30.Flipping Sugar - A sugar syrup that is stirred to form lumps and is used to decorate the tops of cakes and desserts.

31.Milk - Fresh milk, containing 3.5% fat and 88% water. Mostly used in pastry products such as towers.

32.Condensed Milk - Sweetened concentrated milk, also known as condensed milk.

33.Whole milk powder - is the product of dehydration of fresh milk, containing 26-28% fat.

34.Skimmed Milk Powder - is skimmed milk powder, most commonly used in baked goods. It can be used as a substitute for milk and is usually made by mixing one-tenth of skimmed milk powder with nine-tenths of water.

35.Cheese - also known as cheese in China, is made from the curdled casein in milk and is used for pastry and cheesecake making.

36.Fresh yeast - a bulking agent commonly used in large factories as a leavening agent for bread doughs.

37.Instant dry yeast - has fresh yeast dehydrated and is in the form of granular dry yeast. Due to its ease of use and easy storage it is

38.One of the most popular types of yeast used in breads and buns.

39.Baking soda - scientific name sodium bicarbonate, one of the chemical bulking agents, alkaline. Commonly used in more acidic cake recipes and within pastry recipes.

40.Baking powder - also known as baking powder, one of the chemical bulking agents, can be widely used in all kinds of cake and pastry recipes.

41.Stinking Powder - Bicarbonate of ammonia, one of the chemical bulking agents, used in cakes that need to be puffed up. It is hardly used in bread and cakes.

42.Cream of tartar - an acidic substance used to reduce the alkalinity of egg whites and for cooking conversion syrups, e.g. added when beating egg whites for chiffon cakes.

43.Citric acid - acidic salt, used for boiling converted syrup.

44.Egg Powder - is a dehydrated powdered solid and comes in three varieties: egg white powder, egg yolk powder and whole egg powder.

45.Cocoa powder - there are high-fat, medium-fat, low-fat, and several types, such as alkali-treated and non-alkali-treated. It is a common ingredient in chocolate cakes and other varieties.

46.Chocolate - there are sweet chocolate, bitter chocolate, hard chocolate and soft chocolate, as well as a variety of different colors of chocolate. It is often used for decorating bakery products.

47.Coconut flour - There are several types of coconut flour, such as long, julienne, and powder. It is a common ingredient in the production of coconut-flavored products.

48.Almond paste - a paste ingredient formulated from almond kernels and other nuts. Often used in the decorative aspect of baked goods.

49.Cake oil - paste, is the production of sponge cake indispensable additives, but also widely used in various Chinese and Western shortcakes, can play a variety of emulsification.

50.Bread Improver - Used in bread formulations to promote softness and increase baking elasticity.

51.Agar - extracted from seaweed, is a jelly raw material, gelatinous, not easy to melt at room temperature.

52.Curry Powder - is extracted from natural seaweed and is a raw material for jellies. It is one of the main raw materials for making various kinds of jellies, jellies, puddings and mousses and other frozen products.

53.Fragrance - there are oil, alcohol, water, powder, concentrated and synthetic, etc., the concentration and dosage are not the same, you need to read the instructions before use before deciding.

54.Spices - Mostly developed from plant seeds, flowers, buds, skins, leaves, etc., with a strong flavor as a flavoring product. Examples include cinnamon, cloves, cardamom and pepper leaves.