Why is baking a pitfall? What kind of oil is ghee used in baking?

Baking, also known as roasting, refers to the process of dehydrating, drying and hardening materials by dry heat below the ignition point of the materials. Baking is an indispensable step in the production of bread and cake products. After a series of chemical changes such as starch gelatinization and protein denaturation after baking, bread and cakes are cooked. It can also change the taste of food. So why is baking a pitfall? What kind of oil is ghee used for baking? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. Why is baking a pitfall?

2. What kind of oil is ghee used for baking?

3. What are the commonly used additives in baking?

4. What is the difference between the words baking and dessert?

Why is baking a pitfall?

Baking is actually a big subject, the production process is tedious, and there are many kinds of materials and tools. So if you want to learn it as a profession, you must be prepared to "waste". Once you have mastered it, it is indeed a good skill. Nowadays, more and more white-collar workers are baking at home. What you can "sell" to them is not limited to finished products, but also semi-finished products, materials, tools or techniques.

1. Carbohydrates: used to increase the sweetness, moisturizing and aroma of food.

2. Butter: Its ingredient is milk fat, and it has aroma and is a soft product.

3. High-gluten flour: protein content is above 11.5%, generally suitable for making bread.

4. Low-gluten flour: protein content is less than 8.5%, generally suitable for biscuits and cakes.

What is ghee used for baking?

Shortening used for baking is refined animal and vegetable fats, hydrogenated oils or a mixture of the above fats. Using this kind of fat to process biscuits and other products can make the products very crispy, so the fat with this property is called "shortening". Generally, it is not suitable for direct consumption, but is used to process cakes, bread or fried food. Shortening is a solid fat formed by rapid cooling and kneading, or a solid or fluid fat product formed without rapid cooling and kneading. Shortening has processing properties such as plasticity and emulsification.

What are the commonly used additives in baking?

There are the following additives:

1. Dry yeast powder: It is the yeast used to ferment bread and other pastries;

2. Baking powder: It can make the product expand, improve the texture of the product particles and each air chamber, and make the cake texture elastic;

3. Baking soda: It is in the form of fine white powder. When it comes into contact with water and heat or neutralized with other acids, it can release carbon dioxide. It is used in cakes and biscuits with heavier acidity.

4. Cream of tartar: acidic salt, used to reduce the alkalinity of protein and cook syrup;

5. Emulsifier: It can help oil and water blend and emulsify better during the mixing process, prevent oil and water separation, reduce the specific gravity of the batter, and improve the quality of the cake;

6. Bread improver: used in bread formula, it can improve the bread's operability, volume, texture and softness, delay the aging and hardening of bread, and extend the shelf life;

7. Cocoa powder: Remove the fat from chocolate and grind it into powder. It can be mixed in biscuits, cakes or sprinkled on the surface of Western cakes to increase flavor and decoration.

8. Green tea powder: often used in cakes, bread, biscuits or ice cream to increase the flavor of the product.

What is the difference between the words baking and dessert?

1. Baking, also known as roasting, refers to the process of dehydrating, drying and hardening materials by dry heat below the ignition point of the materials. Baking is an indispensable step in the production of bread and cake products. After baking, the starch undergoes gelatinization, protein denaturation and a series of chemical changes, and the bread and cakes are cooked. It can also change the taste of the food.

2. Dessert, also called dessert, is a very broad concept, divided into sweet snacks and Cantonese-style desserts. Desserts are generally not considered as a full meal, but are usually served as a snack for afternoon tea. Common ingredients include flour, milk, butter, sugar, cream, chocolate, fruit, nuts, etc., and are mainly baked in an oven at high temperature.