How is baking classified?

The first part is the basic knowledge of raw materials.

1. What technical specifications of wheat flour should be used to make bread, cakes and cakes?

A:

1. Bread: special flour for bread should be selected, that is, high gluten with protein content11.5 ~13.5%, wet gluten ≥33%, ash ≤0.6% and stability time of farinograph ≥ 10.0min.

2. Pastry and cake: flour special for pastry and cake should be selected, that is, low-gluten flour with protein content of 7-9%, wet gluten ≤24%, ash ≤0.55% and stability time of farinograph ≤2.0min.

2. What roles do flour, yeast, water, salt, sugar, eggs, milk powder and emulsifier play in bread, cakes and pastry products respectively?

A:

1. Flour: The "skeleton" or "frame" of the product is the basic raw material to maintain the shape and structure of the product.

2. Grease:

(1) Increase nutrition and flavor.

(2) The plasticity of dough body is enhanced, which is beneficial to molding.

(3) Adjust the swelling degree of gluten to reduce gluten strength.

(4) Keep the product soft and prolong the shelf life.

(5) make the product crisp.

(6) Inflatable foaming can make the product expand in volume.

3. sugar:

(1) increases nutrition, provides calories, and is also a nutrient for yeast growth in bread and fermented cakes.

(2) Improve the color and appearance of bread and baked fried cakes.

(3) Improve the taste and increase the sweetness of the product.

(4) The flavor of the product.

(5) Preservatives and preservatives for products.

(6) It is a gluten reducing agent for pastry dough.

(7) It is the coagulant of cake.

4. eggs:

(1) is a cake frother.

(2) It is a dough improver.

(3) It is a preservative for products.

(4) Improve the color of the product.

(5) Increase the aroma of the product.

(6) increase the nutritional value of the product.

5. Milk powder:

(1) Increase the nutritional value of the product.

(2) Improve the color of the product.

(3) It is a dough improver.

(4) It is a product preservative.

(5) It is a product quality improver.

(6) Adjust the dough fermentation speed.

(7) Improve the water absorption of dough.

6. Water:

(1) makes flour protein absorb water to form gluten "skeleton", makes starch absorb water to gelatinize, dissolves various raw materials, and forms homogeneous dough.

(2) Control the hardness of dough.

(3) controlling the dough temperature.

(4) Extend the shelf life of bread products.

7. Emulsifier:

(1) Emulsify, mix and homogenize various materials.

(2) Improve the strength of dough and increase the volume of bread.

(3) It is a preservative for products.

(4) It is a frother for cakes.

8. Yeast: It is a kind of biological leavening agent or leavening agent. The bread expands in volume and the tissue is loose and soft.

9. Salt:

(1) Adjust the dough fermentation speed.

(2) improve the flavor of the product.

(3) Enhance the strength of dough.

(4) Improve the inherent color and brightness of bread.

3. What kinds of baked goods are chemical leavening agents mainly used for? What role does it play? What kinds of products are there? What are the most commonly used products? What are the advantages and disadvantages of these leavening agents, and which baked goods are they suitable for?

1. Chemical leavening agent is mainly used for cakes, cakes and biscuits.

2. Chemical leavening agent mainly plays the role of expanding the volume of cakes, cakes and biscuits, loosening the tissues and improving the taste.

3. Chemical leavening agents include compound leavening agent (baking powder), sodium bicarbonate (baking soda) and ammonium bicarbonate (big screwdriver, smelly alkali and smelly screwdriver).

4. The most commonly used chemical leavening agent is compound leavening agent (baking powder).

5. Advantages and disadvantages of chemical leavening agent:

(1) compound leavening agent: it has small expansion capacity and slow expansion speed, which makes the product expand horizontally (that is, horizontally) and makes the internal structure of the product even and delicate. It is suitable for all kinds of cakes, cakes, biscuits and so on.

Disadvantages: Too much use will cause too many black spots on the surface of the product.

(2) Baking soda: basically the same as compound leavening agent.

Disadvantages: but it is not suitable for heavy oil cake, which will produce saponification reaction and make the product produce unpleasant "soap smell"

(3) Ammonium bicarbonate: the expansion capacity is large and the expansion speed is fast, which makes the product expand vertically (i.e. vertically), making the product larger in volume and looser in internal structure.

Disadvantages: it is not suitable for single use, the internal structure of the product is uneven and rough, and the pores are large; Not suitable for products with high water content, it will make the products have a strong irritating "ammonia taste", like "urea" taste.

4. What are the factors that affect the growth activity of yeast?

A:

1. Dough temperature: The suitable temperature is between 27 and 32℃, and the optimum temperature is between 27 and 29℃. When the temperature is too low, the yeast activity is not strong, even the activity stops, and the dough cannot ferment normally; The temperature is too high, the yeast activity is too strong, the dough is fermented too fast, and the dough is fermented in advance, which leads to insufficient fermentation; At the same time, yeast is aging too fast, and it is easy to produce miscellaneous bacteria.

2. pH value of dough: Yeast is suitable for growth under acidic conditions, and the optimum pH value is between 5 and 6; Not suitable for growth in alkaline conditions; When pH < 4 or pH > 8, yeast activity is greatly reduced.

3. Sugar tolerance: Yeast activity can be divided into low-sugar tolerant yeasts (the sugar content in bread formula is less than 7%); High-sugar tolerant yeast adapted to high-sugar environment (the highest sugar content in bread formula is 25%).

4. Salt tolerance: salt dosage > 1%, that is, it inhibits yeast activity, generally not exceeding 3%.

5. Moisture: Adding more water to the dough is beneficial to improve yeast activity and the dough fermentation speed is fast.

6. Nutrition: The most important thing is to supplement nitrogen sources. The nutrients that are often added are ammonium chloride and ammonium sulfate.

5. What are the main ingredients, functions and advantages of cake oil?

A:

1. Main ingredients: multiple compound emulsifiers.

2. Main function: it is a cake foaming agent.

3. Main advantages: shortening the beating time, improving the stability of the cake batter, improving the quality of the cake, increasing the volume of the cake, prolonging the shelf life of the cake and improving the yield.

What are the main components, functions and advantages of vegetable fat cream?

A:

1. Main ingredient: vegetable fat, and auxiliary ingredients include emulsifier, thickener, natural pigment, syrup, salt, etc.

2. Main function: as a decorative material for decorating the cake surface.

3. Advantages: (1) contains no animal fat, no cholesterol, low calorific value and high nutritional and health care value; (2) high foaming speed, strong foam stability and good shape retention; (3) No greasy taste, fresh and refreshing.

7. What are the main ingredients and functions of bread additives?

A:

1. Stiffening agent: Its main function is to strengthen the strength of dough. Commonly used substances are Vc, ADA and gluten (active gluten).

2. Emulsifier: Its main function is bread preservative, and it also has the function of strengthening and improving gluten. Commonly used are SSL, CSL, monoglyceride, etc.

3. Enzyme preparation: the main function is to promote dough fermentation, and it also has the function of strengthening gluten and whitening. Fungal α -amylase is usually used,

Glucose oxidase, lipoxygenase, etc.

4. Whitening agent: The main function is to improve the whiteness of flour. Benzoyl peroxide (BPO) is usually used.

Eight, the role of spices in food

A:

1. Auxiliary function: Due to the lack of aroma, some foods need to use flavors suitable for their aroma to assist their aroma.

2. Stabilization: Due to the influence of geography, season, climate, soil, cultivation, harvest and processing, the aroma of natural products is often unstable. The fragrance of essence is basically stable in each batch. The fragrance of natural products can be stabilized to some extent after adding fragrance.

3. Supplementation: Some products lose most of their original aroma during processing, so they need to be enhanced with the essence corresponding to their aroma characteristics, so that the aroma can be supplemented.

4. Aroma-imparting function: Some foods have no fragrance, and the essence with obvious fragrance is usually selected to make the finished product have a certain type of fragrance and aroma.

5. Flavor correction: Some foods have an unacceptable smell, and people are willing to accept it by choosing the right flavor to correct their smell.

6. Substitution: when it is difficult to directly use natural products (insufficient supply of raw materials, high price and cost, difficult processing technology, etc.). ), replaced or partially replaced with the corresponding essence.

Nine, correctly and scientifically use the flavors and fragrances in cakes and biscuits.

1. Select the appropriate time to add. Flavors and fragrances are volatile, so high temperature should be avoided as far as possible, and post-perfuming method should be adopted as far as possible.

2. Add in a scientific and reasonable order. General flavors and fragrances are unstable in alkaline foods, which will prevent them from reacting with alkaline substances and destroy the color, aroma and taste of food.

3. Master the appropriate dosage.

4. Reasonable collocation of flavors and fragrances. The principle of mashup is that close fragrances are easier to match.

(1) Fruit flavors can be matched with each other. Generally, one flavor is dominant, and the other two flavors are complementary.

(2) Dried fruit flavors can be matched with each other.

(3) Milk can be matched with each other.

5. When choosing the essence, it should be as consistent as possible with the aroma, color, taste, taste and tooth feeling of the main raw materials to be added to the food, and coordinate with each other to form an all-round "three-dimensional taste" to avoid cross-taste.

6. The addition amount should be appropriate, and the fragrance should not be too strong or too heavy, so as not to be counterproductive, and nausea after eating will affect people's appetite.

7. When choosing each specific flavor, we should also pay attention to the quality standard of the food to be added.

8. Choose the appropriate taste according to different products.

10. What kind of essence should I choose for cakes and biscuits?

1. Cookies and biscuits should be selected: water and oil essence, oil essence and flour essence.

2. Jelly should be selected: water essence, water-oil essence, oil essence, powder essence and seasoning essence.

Classification, characteristics and correct application of edible pigments

A:

Edible pigments can be divided into natural pigments and synthetic pigments according to their sources.

The synthetic pigment has bright color, stable color and convenient use. However, most synthetic pigments belong to coal tar fuel, which has no nutritional value and is more or less toxic and harmful to human body, so the dosage should be strictly controlled when used.

The synthetic pigments allowed to be used in China are amaranth, carmine, lemon yellow, sunset yellow and indigo. It is stipulated that the amount of synthetic pigments used is carmine and carmine < 0.05g/kg, and lemon yellow, sunset yellow and indigo < 0.0 1 g/kg.

Part II: Basic knowledge of bread.

1. What kinds of bread do you have?

A: There are staple food (sweet bread), fast food bread, fruit and vegetable bread, fried bread, pastry bread, nutritious and healthy bread and so on.

Second, what are the processing methods of bread?

A: There are primary fermentation, secondary fermentation, tertiary fermentation, rapid fermentation, liquid fermentation, low-temperature fermentation, overnight dough method, frozen dough method and so on.

Third, write the technological process of primary fermentation.

Answer: ingredients → dough stirring → dough fermentation → dough separation → dough mixing → middle proofing → dough tabletting → molding → plate (mold) → proofing → baking → oil brushing → cooling → slicing → packaging → finished product.

4. How many representations of bread formula are there? And write a bread recipe separately?

A:

1, baking percentage formula: flour 100%, yeast 2%, water 55%, salt 1%, sugar 15%, egg 6%, milk powder 4, bread additive 1%.

2. Actual percentage formula: flour 55%, yeast 1%, water 30%, salt 0.5%, sugar 8%, egg 3%, milk powder 2% and bread additive 0.5%.

5. What are the technological requirements for dough mixing?

1. Feeding sequence:

Step 1: Add water, sugar, eggs and bread additives and mix well.

Step 2: Add flour, milk powder and yeast, and stir until the dough takes shape.

Step 3: Add oil and stir until gluten is basically formed.

Step 4: Finally, add salt (that is, post-adding salt method) and stir until the gluten is fully expanded.

2. Dough temperature and control method:

(1) Primary fermented dough: 27~29℃.

(2) secondary fermentation of seed dough: 24-25℃; The main dough is 27~29℃.

(3) Dough temperature control method: Only proper dough temperature can ensure the normal fermentation of yeast.

Use different water temperatures to control the dough temperature.

Use ice water to control the dough temperature.

Air conditioning is installed in the workshop to keep the temperature constant.

D, the mixing tank can be heated with hot water in advance in winter; In summer, ice water can be used to cool the mixing tank.

Put the stirred and overheated dough in the refrigerator to cool.

F appropriately reduce or increase the kneading time, reduce or increase the friction heat, and increase or decrease the dough temperature.

G In summer, oil and salt can be added in advance to reduce the stirring time and prevent the dough from overheating.

H stirring time control: using a variable speed mixer, it usually takes 10~ 12min. It should be marked by the full formation and expansion of gluten.

6. What are the factors that affect dough mixing?

A:

1. Flour strength of wheat.

2. Whether the mixer changes speed.

3. How much water does the dough add?

4. The water quality is soft and hard.

5. The dough temperature is too high or too low.

6. The pH value of dough is high or low.

7. Auxiliary raw materials: salt, sugar, milk powder, oil, dough improver and emulsifier.

7. What are the technological requirements for dough fermentation?

A:

1. Fermentation chamber technological parameters: temperature 28~30℃, relative humidity 70%~75%, fermentation time depends on different fermentation methods.

2. How to judge whether fermentation is complete:

(1) dough drop method

(2) Touch the dough by hand

(3) hand-drawn dough spinning method

(4) Nose smell dough method

(5) dough temperature measurement method

(6) Determination method of pH value of dough.

8. What are the factors that affect the dough fermentation speed?

A:

1. Yeast dosage.

2. Dough temperature.

3. the pH value of the dough.

4. The dosage of salt, sugar and yeast nutrients.

5. Flour strength.

6. Add water to the dough.

9. What are the functions and technological requirements of intermediate proofing?

A:

1. function: relax the dough with high tension and elasticity after kneading, reduce elasticity and toughness, and facilitate subsequent processing; Recover the gas produced by yeast and adjust the texture of dough.

2. Technological requirements: the temperature in the middle proofing room is 27~29℃, the relative humidity is 70%~75%, and the middle proofing time is 12 ~ 18 minutes.

10. What is the function of dough tabletting?

Answer: the uneven big bubbles in the dough after the middle proofing are discharged, so that the gas in the dough is evenly distributed and the bread products with uniform organization are obtained.

XI。 What are the effects of proofing technology on bread quality?

A:

1. The temperature of the proofing room: 38~42℃ is generally favorable. If the temperature is too high, the crust of the bread blank is easy to dry and the crust of the finished bread is rough; The speed of proofing is too fast, and the bread blank is proofed in advance, which leads to the small size of the finished bread. The temperature is too low to wake up for a long time. Similarly, bread is small in size, and its internal organization is tight and not loose.

2. Wake up the indoor relative humidity: generally 85%~90%. When the humidity is too low, the surface of the bread blank is dry, which leads to the small size and color difference of the bread; When the humidity is too high, there are water drops on the surface of the bread blank, which is easy to collapse. There are bubbles and white spots on the surface of the finished bread, the color is not good, and the middle of the bread is sunken.

3. Proofing time: according to different technological methods, it takes a long time to ferment once; The second fermentation method has a shorter proofing time.

4. What should I do if the dough being proofed encounters a sudden power failure?

(1) Start the standby power supply immediately.

(2) Immediately collect the dough together as the seed dough for the next batch of bread.

12. What are the technological requirements of bread baking process?

A:

1. bread baking regulation: three temperature zones are adopted, namely, initial temperature zone (180~ 185℃), middle temperature zone (200~2 10℃) and high temperature zone (220~230℃).

2. Heat control: it is convenient for bread to expand, set and color.

3. Baking time control: according to the variety, size, shape, furnace temperature, mold baking tray, humidity in the furnace and other factors.

4. Selection of oven: according to production capacity; The upper and lower fires can be controlled separately; With humidification and humidity control device; Save energy and reduce consumption. Gas stoves are very popular now.

13. How much temperature should bread be cooled inside before packaging?

A: It should be cooled to 32~38℃.

14. What are the ways to keep bread fresh?

A:

1. Use bread preservatives: emulsifier, enzyme preparation, etc. Prevent starch from recrystallization and aging.

2. Use packaging: prevent the bread from losing moisture too quickly.

3. Try to use secondary fermentation and primary fermentation instead of rapid fermentation to make the dough "thorough".

4. Increase the water absorption of the dough as much as possible to make the dough slightly soft.

5. "Blend" the dough with a variable-speed high-speed blender to fully form and expand the gluten.

6. Bread blank should be completely "awake" when it is awakened.

7. Bread should be fully "baked" when baking.

8. When the bread is cooled, it should be fully "cooled".

9. Use high-gluten flour as much as possible in the formula; And appropriate use of expanded corn flour, rice flour, modified starch, soybean flour, rye flour and so on. Appropriately increase the amount of sugar, milk powder, eggs and grease. The above raw materials have a good effect on delaying bread aging and improving shelf life.

15. What is the phenomenon and principle of bread deterioration? How to prevent bread from going bad?

A:

1. Corruption: (1) Bread is sticky and caused by bacteria. ⑵ Mould growing on bread surface: caused by mould.

2. Anti-corrosion method: (1) Check raw and auxiliary materials. ⑵ Disinfect workshop tools regularly. (3) The central temperature of the baked bread should reach above 85℃, and then it should be cooled to below 38℃ before packaging. (4) low-temperature packaging and storage. 5] Use mildew inhibitor.

Part III: Basic knowledge of midpoint.

1. What gangs are there?

Answer: Beijing-style cakes, Cantonese-style cakes, Soviet-style cakes, Yang-style cakes, Chaozhou-style cakes, Ningshao-style cakes, Fujian-style cakes, Gao Qiao-style cakes, Sichuan-style cakes, Yunnan-style cakes, Qin-style cakes, desktop cakes and so on.

Second, how many types of products is the midpoint divided into?

Answer: Baked products, fried products, cooked products, cooked noodles and other products can be divided into five categories.

3. What factors should be considered when designing the mid-point product formula?

A:

1. scientific

Step 2 be popular

3. Regionality

4. Traits

seasonal

6. Flavor characteristics

7. Nutrition and health care

8. Sources of raw materials

Fourth, what kind of balance should the midpoint formula be designed to achieve?

A:

1. Balance between dry and wet raw materials.

2. Balance between tough and flexible raw materials.

3. Balance between flexible raw materials.

What are the tough raw materials of verb (abbreviation of verb)? What is a flexible raw material?

A:

1. Tough raw materials: flour, milk powder, salt, eggs, etc.

2. Flexible raw materials: oil, sugar, syrup, egg yolk, etc.

6. What are the manifestations of the midpoint formula?

A:

1. Baking percentage.

2. Actual percentage.

7. How many kinds of dough are there at the midpoint? What are the characteristics of each kind of dough? What kind of mid-point products do you make respectively?

A:

1. Water-oil dough: It has certain gluten and good ductility. Mainly used for pastry crust cakes, but also can be used for stuffing products alone.

2. Crispy dough: It belongs to plastic dough and has no tendons, so it cannot be used alone. It is only used as the inner layer of pastry.

3. Crispy dough: It belongs to plastic dough and basically has no gluten. Mainly used for crisp products of heavy oil.

4. waxy dough: including the following two kinds of dough

(1) Strong gluten dough (that is, water-mixed dough): Strong gluten and high toughness, mainly used for frying.

(2) Weak gluten dough (that is, crispy dough, also known as mixed sugar dough): The gluten and toughness of dough are slightly weaker than that of gluten dough.

Mainly used for cooking and stuffing.

5. Syrup dough: It has certain toughness and good plasticity, and is mainly used in the middle point of paste filling, such as Cantonese moon cakes.

6. Fermented dough: It belongs to gluten dough and is mainly used for the midpoint of frying, steaming and crisp.

7. Rice flour dough: including water mill dough, cold mixed dough, hot mixed dough and beaten dough. Mainly used for frying and the midpoint of various cakes.

8. What are the factors that affect the quality of dough?

A:

1. Influence of raw and auxiliary materials

(1) Sugar and oil: They can limit the formation of gluten. The more dosage, the less dough gluten and the stronger plasticity, which can reduce dough gluten.

(2) Starch: Using proper amount of starch can dilute the gluten concentration in dough, reduce the gluten of dough and increase plasticity.

(3) Eggs and milk powder: It can enhance the strength of gluten network and improve the elasticity and toughness of dough.

2. Influence of mixing process

(1) Feeding sequence: firstly, fully melt the water and sugar, and fully emulsify evenly after adding grease. Adding leavening agent, essence and spice in the middle. Finally, mix the baking powder into the flour and stir it into a uniform dough.

(2) Stirring time: Crispy dough and crispy dough need to be stirred quickly and in a short time to form a uniform dough to prevent "gluten". Other kinds of dough should be stirred for a long time to form suitable gluten and produce certain toughness and ductility.

3. Dough standing effect

(1) Crispy dough doesn't need to stand, it needs to be shaped immediately. Otherwise, the tendons will be oily in summer.

(2) Waxy dough, fermented dough, syrup dough and water-oil dough all need to stand and relax for a period of time, so as to reduce the elasticity and toughness of the dough, enhance the ductility and plasticity, and improve the processability.

4. The influence of water temperature

(1) Normal temperature water: It is beneficial to flour water absorption, which can fully form gluten and enhance dough toughness.

(2) Water with higher temperature (> 70℃): Starch absorbs water and gelatinizes, and gluten denatures and solidifies, which can shorten the stirring time, make the dough rapidly form, reduce the elasticity and toughness, and enhance the plasticity. When making pastry, water with higher temperature should be used.

(3) Low-temperature water (about 20℃): Flour absorbs water slowly, stirring for a long time, and dough forms slowly, which enhances the elasticity and toughness of dough. When making gluten dough, low temperature water should be used.

5. Effect of adding water

The amount of water added should be determined according to the formula and quality requirements of different products.

(1) Fermented dough, water-oil dough, gluten dough: Because it requires certain elasticity and toughness, the amount of water added is high.

(2) Crispy dough, syrup dough, and weak gluten dough: because there is no need to be elastic or slightly elastic, less water is added.

(3) When the dosage of syrup, eggs and oil in the formula is high, the amount of water added will decrease. On the contrary, the amount of water added will increase.

9. What problems should we pay attention to when making cakes?

A:

1. Generally, various syrups are not used in shortbread, because the syrup has strong hygroscopicity and good water retention, which leads to the product being not crisp.

2. Stir in strict accordance with the feeding sequence, and all kinds of raw materials should be fully emulsified evenly to prevent "oiling and reinforcing".

3. The stirring time should be short and the speed should be fast. Stir once and evenly to prevent gluten in the dough.

4. Use low temperature water (about 18-20℃). If the temperature is too high, the dough is easy to bind, and it is easy to produce oil and bind.

5. The dough does not need to stand still, and it will be shaped immediately after being adjusted, so it can be used at will. If it is left for too long, the dough will lose its oil and gluten, and the product will lose its crisp taste.

6. It is forbidden to add water after making crisp dough, otherwise it will easily harden and seriously affect the product quality.

X. what problems should I pay attention to when preparing cakes?

A:

1. Only use flour and oil, never add water.

2. It is best to use solid oil, which has better dispersibility, lubricity and crispness than vegetable oil.

3. It is forbidden to wipe the pastry with hot oil to prevent the pastry from scattering. Wipe evenly and thoroughly

4. If you use solid oil, it will take longer to be crisp; Rub it evenly when using vegetable oil.

Never add water when making cakes.

XI。 What problems should be paid attention to when making water-oil dough?

A:

1. Oil consumption of dough: generally 0.5%-20% of 65438+ flour, and oil is often used when using high-gluten flour; Use less oil when using low-gluten flour.

2. Add water: generally 40%-50% of flour. Too much water makes the dough sticky and soft, so it can't be shaped. If too little water is added, the dough lacks certain toughness and poor ductility.

3. Method of adding water: When making water-oil dough with strong ductility, it is best to add water several times; When making weakly malleable dough, it is best to add water at one time.

4. Water temperature: when making water-oil dough with strong ductility, the water temperature is 18-20℃ in summer, 30-40℃ in spring and autumn, and 40-50℃ in winter; When making weakly-stretched dough, the water temperature is 60-70℃ in spring, summer and autumn, and 80-90℃ in winter.

Twelve, what problems should be paid attention to when making syrup dough?

A:

1. Syrup must be prepared in advance. The concentration of syrup is very important, generally 80%-82%.

2. It must be cold syrup, not hot syrup.

3. The syrup and oil must be fully stirred and emulsified evenly. If the emulsification is uneven, the dough is easy to get oil and gluten, and the product quality will be seriously reduced.

4. flour should be added several times, not at one time.

5. The hardness of dough should be adjusted by increasing or decreasing syrup, and water should not be used to adjust the hardness of dough.

6. Syrup dough should have both toughness and good plasticity. Therefore, the dough should be fully stirred, so as not to form too much gluten, and the stirring time should be well controlled.

7. After the syrup dough is made, it is generally sticky and cannot be operated immediately. It needs to be left for a period of time to reduce viscosity and improve processability. But the standing time should be strictly controlled. If the dough is left standing for too long, it will change from soft to hard, and its toughness will be enhanced and its plasticity will be reduced, which will seriously affect the product quality.

Thirteen, there are several ways to stir the cake batter, what kind of cake is suitable for each?

A:

1. Method of making egg candy: mainly used for making sponge cakes and protein cakes. The cake has a large volume, loose internal structure and good elasticity.

2. Sugar-oil modulation method: it is mainly used to make general oil cakes, with large volume and soft internal structure.

3. Powder-oil preparation method: mainly used for making heavy oil cakes, with small volume and very delicate and soft internal structure.

4. Sugar water method: mainly used for making cakes, without refined sugar, but suitable for coarse sugar. The advantages are: the batter is easy to emulsify, with more aeration and less leavening agent.

5. One-step production method: with the help of cake oil, all raw and auxiliary materials are whipped at one time. The advantages are: shortening the beating time and saving energy.

6. Two-step modulation method: simpler than powder oil modulation method and sugar oil modulation method. But it is not suitable for high gluten flour, which is easy to form gluten and affect the quality of cake.

14. What are the precautions when beating the cake paste?

A:

1. Egg temperature:

(1) When making protein cake, when beating protein and sugar, the temperature of protein liquid should be 17-22℃ and the temperature of batter should be 22-24℃.

(2) When making sponge cake, the temperature of whole egg liquid should be about 25℃ and the temperature of batter should be 25-28℃.

Beating eggs at the above temperature has the best foaming property and the largest cake volume.

2. Quality of eggs: The fresher the eggs, the better the foamability. Be sure to choose fresh eggs.

3. Whipping speed: A variable speed mixer with low, medium and high speed functions must be selected.

4. Playing time: You can't generalize. Generally, the sponge cake made of cake oil should not exceed 10min. Other manufacturing methods should be adopted according to the characteristics of this method.

5. Acidic substances: When beating protein, you can add some acidic substances, such as tartaric acid, tartar powder and citric acid. , can improve the strength of protein, is conducive to the foaming of protein, improve the whiteness of protein.

6. Whipping method: Whipping should always be carried out in one direction during the egg beating process, and it is not allowed to change the direction and then whip. Otherwise, the foam will be destroyed and the foam will disappear.

7. Beat eggs without touching oil, because oil is a defoamer.

Fifteen, how to formulate the sponge cake formula?

A:

1. Egg-sugar ratio: Sugar is the stabilizer of protein foam, and protein foam will not last long without adding sugar or less sugar when beating eggs. The best ratio of eggs to sugar is 1: 1. The general requirement is that eggs should be more than sugar, not more than sugar.

2. Total moisture ratio: when cake oil is used, the total moisture is between 145%- 155%; When cake oil is not used, the total water content is between 135%- 140%. Too much water makes the cake collapse easily; The total amount of water is too small and the cake organization is too dry.

3. Egg proportion: the maximum should not exceed 160%. If it exceeds 160%, the cake often collapses because of too much water. When the amount of eggs is between 100%- 140%, the cake has the best volume and texture.

4. Proportion of oil: A small amount of oil can be used to improve the texture and taste of the cake. The dosage is between 10% and 20%.

5. Proportion of egg yolk: Using proper amount of egg yolk can improve cake organization, improve softness, enhance egg flavor and increase cake volume. The amount of yolk is between 10%-30%.

Sixteen, choose to play the question (no standard answer)

1. What are the reasons for the concave bottom, collapse, bulging, waist contraction, deformation and unclear pattern of moon cakes?

2. What is the reason why the cake is small in size, convex in surface and full of holes after baking?

Part IV: Basic knowledge of West Point.

1. What gangs are there in West Point?

Answer: French cake, German cake, Russian cake, American cake, English cake, etc.

2. How many kinds of products are West Point divided into?

A:

According to the processing technology and the nature of the blank, West Point can be divided into: cakes, mixed cakes, shortcakes, bread, puffs, biscuits, frozen sweets, chocolates and decorative shapes.