Can the bagged baked jelly be eaten directly? What role does the syrup play in the baking process?

There are four types of baked bread, namely hard bread, soft bread, soft dinner rolls and sweet bread. Hard bread has a strong wheat flavor, a crispy crust and a soft and tough interior; soft bread has a more beautiful style and a finer texture; soft dinner rolls are softer and contain sugar and fat; sweet bread has a higher sugar content and has fillings. So can the bagged baked jelly be eaten directly? What role does the syrup play in the baking process? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. Can the bagged baked jelly be eaten directly?

2. What role does syrup play in the baking process?

3. What is the role of rum in baking?

4. What can I use instead of corn oil for baking?

5. How to use baking tin foil

Can the bagged baked jelly be eaten directly?

Coconut flakes are made by cutting coconut meat into shreds or grinding it into powder, then mixing it after a special drying process. Coconut flakes are white in color, while the common coconut flakes on the market are attractively shiny golden yellow. This is because butter, egg liquid, white sugar, egg yolk, etc. are added during the production process.

Although coconut flakes have a better taste, stronger flavor, and richer and more comprehensive nutrition, they are high in calories and should not be consumed too much at one time.

What role does syrup play in baking?

The role of syrup in baking:

1. It is a good colorant and flavoring agent for baked food. Due to the caramelization of sugar and the Maillard reaction, it can make the baked goods form a golden or brown skin and a good baking aroma during baking.

2. Improve the shape and taste of the product. Sugar plays a role as a skeleton in pastries, which can improve the tissue state and make the appearance upright. Sugar in products with high water content helps the product to remain moist and soft; in products with high sugar content and low water content, sugar can promote the product to form a hard and crisp taste.

3. As a nutrient for yeast, it promotes fermentation. Sugar is the main energy source for yeast fermentation and helps yeast reproduction and fermentation.

4. Improve the physical properties of dough. Sugar plays a role in dehydration during dough mixing, adjusts the swelling of gluten, increases the plasticity of dough, makes the product beautiful in appearance and clear in pattern, and prevents the product from shrinking and deforming.

5. Improve the shelf life of products. The high osmotic pressure of sugar can inhibit the growth and reproduction of microorganisms, thereby enhancing the antiseptic ability of products and extending the shelf life of products. Since sugar has hygroscopic and moisture-retaining properties, it can keep baked goods such as bread and cakes soft for a certain period of time.

What is the role of rum in baking?

In baking, rum can be roughly divided into dark rum and white rum, and their functions are as follows.

Dark rum: It is dark in color, and has a strong aroma and taste. It is suitable for dark-colored and strong-flavored snacks. Rum can be used to pickle dried fruits. Rum raisins are one of the most representative pickled dried fruits. If dark rum is used, the color of the dried fruits will no longer be bright.

White rum: Compared with dark rum, white rum has a milder and lighter taste and can be used to make no-bake cheesecakes. Since white rum is colorless, you don't have to worry about damaging the color of desserts and dried fruits. When pickling dried fruits, you can use white rum if you must keep the bright color.

What is the substitute for corn oil in baking

If you don't have corn oil when baking cakes, you can use salad oil instead, because salad oil has no odor and will not affect the taste of the cake. To make a cake, you need to mix butter, fine sugar, salad oil, milk, and low-gluten flour evenly, then mix it with the beaten egg white and bake.

Many people like cakes and biscuits, so many people bake these desserts at home. Sometimes we need to use corn oil when baking cakes. If we don't have corn oil at home, what should we use to replace it?

Here we can use salad oil instead of corn oil, because salad oil is an oil without much odor, and adding it to the cake will not have much impact on the taste of the cake.

The method of making the cake is also very simple. We just need to pour the butter, granulated sugar, salad oil, milk, and low-gluten flour into a bowl in turn and mix them evenly, then mix it with the beaten egg white and bake it in the oven.

How to use baking tin foil

How to use baking foil:

1. Place it under the baking tray as a baking tray pad to avoid direct contact between the baking tray and the food, which can prevent the food from sticking to the baking tray and isolate the bacteria on the baking tray, which is convenient and hygienic;

2. Wrap barbecue or seafood ingredients with tin foil to prevent moisture loss and keep the ingredients fresh;

3. Wrap easily burnt food with tin foil to prevent it from burning;

4. When baking cakes or bread, after the food is colored, cover the surface with a layer of tin foil to prevent the surface from being affected by excessive coloring.