To make some snacks that do not need to be buttered, you only need to use the aroma and moistness of the butter. At this time, the butter should be heated to a liquid state. If the butter is placed directly on an open flame, it will cause water loss, and the temperature of the open flame is too high and it is easy to cause charring.
Water heating method: Take a small pot, inject half a pot of water into the pot, heat the water to a warm temperature, burn the butter into small pieces, put in a stainless steel pot, stir while using hot water The temperature turns it apart. The cracked butter is similar to vegetable oil, but it is cloudy.
Baking essential skills: butter
The butter is usually made into biscuits, heavy oil cakes, cakes, cakes, pies, etc. The main point of buttering is to make the butter full of air and mix the butter and eggs evenly. The butter can make the biscuits more crisp, the cake becomes bigger and the tissue is more delicate.
1 Remove the butter from the refrigerator and let it soften at room temperature until it can be easily pressed out. (Winter can be put into the microwave to thaw the file for one minute)
2 First turn on the electric egg beater, break up the butter, add sugar powder or fine sugar.
3 Do not open the eggbeater first, but manually stir the sugar oil (if you turn on the electric egg beater, the speed will be too fast, the sugar powder will splash)
4 After stirring the sugar oil evenly, first turn on the electric egg beater to stir the butter and the powdered sugar, then open the third gear and beat it. The volume of the butter gradually expands and the color becomes lighter.
5 In the larger process, the butter will splash on the edge of the basin. At this time, the scraper should be used to scrape the butter and concentrate on the bottom of the basin to facilitate even whipping. Continue to beat evenly.
6 Continue to whipping until the yellow turns light white.
7 Dissolve the room temperature egg liquid, and add a small amount to the butter. Quickly turn on the eggbeater every time you add it, and evenly beat the egg mixture with the butter.
8 Repeat this operation 4 times until the egg mixture is completely blended into the butter. The butter is smooth and creamy.
9 correct hair-sending state: the butter is swollen in volume and turns into a smooth creamy yellow to light white.
If the frozen egg liquid is added to the butter, or if too much egg liquid is added at one time, the oil and water will separate, causing the butter to agglomerate, the egg liquid cannot be mixed, and the hair is still in a liquid state.
Playing butter common problem
Why should butter be softened? How to soften?
The hardness of butter varies with temperature. Excessive or softening of the butter does not allow the air to be saturated, so pay special attention to the softening of the butter. To play the butter, you have to soften the butter so that you can easily press the fingerprints with your fingers. Add the soft and moderate butter to the sugar and mix well, so that the air can be filled with it, and also pay attention to avoid softening, because the butter becomes In the liquid state, the decomposing property in the characteristics disappears, and even if the sugar is continuously stirred, the air can no longer be filled therein.
The best way to soften butter is to take it out of the freezer one to two hours in advance, cut it into small pieces, let it soften naturally at room temperature, and put it in a warm place in winter. If time is tight, you can place small pieces of butter in a glass bowl and thaw in a microwave oven. When the butter needs to be sent, do not try to soften it by heating it with water. Heating with water will make the butter liquid, and liquid butter will not be able to enter the air.
Why do eggs need to be added in small portions?
Adding eggs to the butter is to mix the oily butter with the eggs with more water so that it does not separate, that is, to emulsify.
In order for the emulsification process to proceed smoothly, it is necessary to use the egg at room temperature, and it is necessary to add a small amount in small portions, and most importantly, it is necessary to rapidly stir evenly each time. The stirred butter is in the form of a smooth cream. If improperly handled, the oil and water are separated, so that the air filled in the butter disappears. This will affect the effect of butter expansion. The cake or biscuit that causes the baking is hard and not soft.
Is there any way to remedy the oil-water separation?
At this time, the low-gluten powder in the original formula can be dug out of a large spoon and added to the butter, and then stirred at a low speed until it is reduced to a cream.
Protein is usually used to make hurricane cakes, egg sponge cakes, chocolate cakes, etc. The main reason why a cake can swell and soften is the egg. Eggs are divided into two categories: protein, and whole eggs. The protein contains a protein that weakens the surface tension, which is whipped into the air to produce a foam, which increases the surface area. The protein also contains a viscous protein that solidifies into a film that prevents the injected air from leaking out. It is difficult to beat the protein and it is suitable for baking enthusiasts who have a certain baking base.
?. Separate the egg yolk from the egg white and place it in an oil-free egg-free egg bowl.
? Start the protein, first add a little tata powder to the protein, or drop a few drops of white vinegar.
? Use the 1st gear of the electric egg beater and whipped for about 1 minute. The pulverized egg liquid will show coarse bubbles. At this time, add one-third of the fine granulated sugar.
?. The electric egg beater is adjusted to the third gear (middle gear) to continue to whipping. After about one minute of whipping, the protein bubbles become fine and the volume expands to twice the original size. At this point, the egg head is lifted and the egg liquid cannot stick to the egg head. It is in the form of flowing water, and it can still flow by shaking the egg bowl.
? Add another one-third of the fine sugar and turn on the third gear to continue the whipping.
?. Beat for about a minute, the protein bubbles become more delicate, and some micro-grain. When the egg beater is mentioned, the protein in the pot cannot stand, and the egg liquid on the egg head also shows a drooping state. This is called eight distribution. (also known as wet foam, suitable for making light cheesecake)
? Add the remaining one-third of the sugar and continue to beat with three gears
?. During the whipping process, the protein solution will become more and more stiff, and the egg liquid on the egg head will be slightly longer and slightly curved. The egg liquid in the egg bowl can be erect and the peak is slightly bent downward. At this point, nine distributions were reached. (Also known as neutral foam is suitable for making hollow hurricane cakes, egg rolls, chocolate cakes, etc.).
?. Continue to smash for 3 minutes in 3 steps, lift the eggbeater, and the egg on the egg head is slightly short and upright. The egg liquid in the egg pot can stand upright and the peak is short. At this time, it is very hairy (also called hard foaming, suitable for making round mold hurricane cake, egg sponge cake, protein cake, etc.)
1. Send the cake that is properly baked: make a hollow hurricane cake, the protein only needs to be sent to nine points, the baked cake surface is fine, the water content is high, the expansion is high, and there are several cracks on the surface. If there are too many cracks, it means that the hair is not enough, and the cake expands high and shrinks quickly.
2. Sending mistakes: Excessive protein cream, a large amount of protein will stick to the egg beater, the protein is filled with rough as cotton-like tissue, such a cake made of meringue is dry and the degree of expansion is not high
3. Send the wrong baked cake: Make a hollow hurricane cake. If the protein is sent to a very high level, the baked cake is rough, dry, and the degree of expansion is not high, and there is almost no crack on the surface. And to make ordinary cakes, the protein will be sent to a very hairy, in order to bake a smooth, non-cracking cake.
Frequently asked questions about hair protein:
1. Does the protein use frozen eggs or room temperature eggs?
Although the eggs are easy to beat at room temperature, the stability is poor, so the eggs should be refrigerated in the refrigerator. The first frozen egg is easier to separate the egg whites and egg yolks. Furthermore, because the protein temperature is low, the finer and firmer bubbles can be produced. Stability and durability after firing are also good.
2. Why do you need to add a small amount of white vinegar, lemon juice or tata powder?
Proteins are alkaline substances. Adding some acidic substances can make them easier to foam, but be careful not to add too much to avoid excessive acidity.
3. The protein is sent, why the sugar is divided into three times and not put in one time.
Because the one-time loading of sugar will inhibit the air denaturation of the protein in the protein, adding all the sugar in the initial stage will be more difficult to break than dividing it into three times. Compared with all the additions in one time, it will produce more bubbles in three times, and the volume is also more. Big.
Light cream and precautions
The unsweetened whipped cream is a milky white sticky liquid, which is generally called foamed whipped cream after being sent. The fresh cream after the hair is filled with air and expands in volume, from liquid to solid. At this time, you can make a variety of fillings. Extrusion of various patterns.
Take Anjia (Nestlé) whipping cream as an example
Ingredients: Anjia (Nestlé) animal fresh cream 200 grams, 20 grams of fine sugar.
取 Take a large pot, filled with ice water and 1/3 of ice, take another pot, pour the animal's fresh cream and fine sugar, and send it in the ice water bath.
? Turn on the electric egg beater 4 (high speed) to start whipping.
?. Just three minutes of whipping, the volume of the cream will expand to 1.5 times, but still liquid, lift the egg head, the cream flows like water quickly, can not hang on the egg head.
?. Continue to whipping for about two minutes, the bubbles of the cream become subtle, lift the eggbeater, and the cream slowly descends like a ribbon. This is called a six distribution.
?. Continue to whipping for two minutes. The cream has a clear texture.
?. The cream will wrinkle during the whipping process, lift the egg beater, and the peaks will hang down. (suitable for mousse cake)
?. The cream distributed from six to eight, with the eggbeater on the side, will still be in a flowing state.
? Continuation of high-speed whipping for 2 to 3 minutes, the texture of the cream will be more clear, and the tip of the egg-feeding head will become short, and the cream will reach nine distributions. (suitable for cake topping or filling)
? Continue to whipped with high speed for 2~3 minutes, the fresh cream becomes firmer, lift the egg head and stick it into the egg head. At this time it is very hair. (suitable for making cakes)
?. Very creamy, inverted eggbeater, a solid solid. (used as a silk flower)
1. Nestle animal fresh cream has a long time to pass. It is recommended that novices use Anjia animal fresh cream for a short time and better stability. The animal fresh cream needs to be refrigerated in the refrigerator for more than 12 hours before being sent. It should be shaken and then poured before eating. The effect of using the electric egg beater will be better. Stop it for one minute and then continue to beat, otherwise it will easily burn the motor.
2. Why do you want to send ice cream?
Because high-speed whipping generates heat, causing the cream to be not smooth. The color of the cream that is not cooled is yellowish, looks rough and loose, and the fresh cream produced by the ice water is smooth and firm, and the stability is better.
3. Why do some brands of fresh cream pass the short time and have a long time to pass?
The cream contains different amounts of milk fat, and the time required for the hair will be different. The cream with high milk fat content has a large number of fat globules, and the impact ratio is higher when it is sent, which can form a play state earlier.
4. What should I do if I can't finish the fresh cream after I send it?
Use a container with good sealing properties, store it in a refrigerator, use it as soon as possible within three days, expose it to the air for a long time, and the fresh cream will soon become foamy and rough.
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