baking烘焙英文PPT

烘焙食谱（Baking recipes）The first chapter: Foundation cake====================The first chapter (1) Chiffon Cake====================Formula 13 egg:Low powder 51g, oil 24g, milk 24g, sugar 36g+18g 4 egg:Low powder 68g, oil 32g, milk 32g, sugar 48g+24g 5 egg:Low powder 85g, oil 40g, milk 40g, sugar 60g+30g 130 degrees, 60 minutesRecipe two3 egg:Low powder 60g, oil 36g, milk 42g, sugar 42g4 egg:Low powder 80g, oil 48g, milk 56g, sugar 56g5 egg:Low Powder 100g, oil 60g, milk 70g, sugar 70g130 degrees, 60 minutesSmall cake: the middle 160 degrees, 10 minutes, the lower 160 degrees, 10 minutes, 130 degrees, 10 minutesHow to make the perfect Chiffon Cake?:The so-called "perfect", is not cracking, shrinkage, no waist, no shrinkage, delicate soft tissue.Since baking, chiffon cake has done the most, roughly a calculation, nearly 100, and finally, cast out a set of suitable for their own methods.1, to solve the cake body is not high method: enough protein.2, to solve the cracking method: first use "on fire" baked cake to die and flush, "lit" baked color, it is helpful to enhance the skin toughness and tension, not easy to crack, and then to "fire" to roast.When is it crucial to switch to "getting angry"?:Turn late, cake body is too high, will still crack, turn early, and cause the cake body length is not high, for this, must wait until the cake to the mouth of the mold, usually only turn.First，One into the stove, I first use "lit" baking color, and then transferred to "up and down fire" continue to bake, so baked out of the cake body is not high, the bottom of the center is still part of the organization, there is no fluffy open.3, to resolve the bottom of the method: the temperature should not be too high, otherwise, easy to shrink bottom. I usually use 150 degrees, into the baking tray, placed in the oven second bottom baking, how much temperature, depending on their own oven circumstances.4, solve the top sink method: Master baking time, avoid the cake after mature, continue baking. 8 inch round, I usually bake for 40 minutes. Over time, the furnace has sunk. In addition, cold weather, low room temperature, the baked cake will encounter cold air will sag. The solution is: when the baking time is over, turn it upside down in the oven.5, to solve the waist way: formula wet material shoulds not be too much, protein and corn starch (increase protein stability), sent to hard foam:Protein foam thick, feel resistance; protein foam tip upright;3. Scraper erected in the meantime will not fall; there is no accumulation of liquid in the pelvic floor.====================First chapter (2) sponge cake====================4 eggs, 100g sugar, 100g low powder, 20g butterWhole egg + sugar side beat edge, separated by water heating, sent to 4 timesThe flour sifted, stirring while adding the eggThe butter is liquefied and stir from side to side160 degrees, 20 minutes====================First chapter (3) Japanese style cotton cake====================6 egg:Butter 60g, low flour 80g, fine granulated sugar 80g, egg 5+1, milk 80ml1. add butter into the milk pan, and then turn off the fire immediately after boiling. Don't cook it too quickly. Then siftinto the low gluten flour and mix well2., add a whole egg, mix well, then gradually add one egg yolk, mix well, the batter is very shiny3., three times to add milk, mix well after the appearance, batter smooth, no bubblesAdd a few drops of lemon juice and a little salt 4. times five egg white, add sugar to kill (egg neutral foaming bowl egg white picked up with a small hook, whisk is small long hook, this step is very important) protein lay after inserted scraper never fall Oh5., 1/3 protein paste into the egg yolk paste, cut evenly mixing, cut, stir method, point here, the batter will be poured into the remaining protein paste, continue to cut evenly6. pour the batter into the mold mold outsourcing double foil, pan placed in cold water, 170 water bath 45min4 egg:Butter 40g, low flour 52g, fine granulated sugar 52g, egg 3+1, milk 52mlSecond chapter cheese cake====================Second chapter (1) orange juice light cheese cake====================2 eggsCream cheese: 100g low powder: 40g orange juice: 70g sugar: 40g====================Second chapter (2) cheese Chiffon Cake====================2 eggsCream cheese: 60g, low powder, 35g, milk, 40g, sugar, 30g4 eggsCream cheese: 120g, low powder, 70g, milk, 80g, sugar, 60g====================Second chapter (3) lemon cheese cake====================Ingredients: cheese 100 grams, sugar 60 grams, egg 2, lemon peel 1, low gluten flour 80 grams. Quantity: medium paper cups 6.1. cheese hot water with egg whisk, smooth2. add sugar and stir wellStir the eggs 3. times at a time4. add lemon peel and mix well5. sift in low gluten flour and mix with a spatula6., spoon into the paper cup, gently knock a few times, so that the bubble ruled out. Preheat the oven by 180 degrees, and the middle and upper fires for about 30 minutesThe third chapter Mousse Cake====================Third chapter (1) Mango Mousse====================Material: Chiffon Cake 1, mango 250G (150G mousse, 100G diced stir mousse), gelatin 2 tablets (5G tablet), 50G milk, 200G milk, sugar 30G1, 50G milk into the fish film, soften, heat melt, cold storage2, 150G mango jam, mixed with milk3, in addition, 100G mango cut into small spare4, light milk, add sugar, sent to 6, 7 distribution (mango itself is sweet, sugar amount can be adjusted freely)5, send the milk and mango sauce mixed into paste Mousse6, mango diced into mousse paste, mix well7. Put mousse into the mousse ring where the chiffon cake is laid. Wrap the base in a plastic wrap beforehand. Refrigerate for about 4 hours. The cake may float, pour the ground first, refrigerate, and then put the cake in half an hour before pouring the upper layer.====================Third chapter (2) crystal yogurt Mousse====================Material 1: Chiffon cake, 1 pieces2 material: yogurt mousse filling: yogurt (sugar) 120 grams, 20 grams of sugar, gelatin 1 tablets (5 grams), 35 grams of water, animal 100ML cream, some grapesMaterial 3: Crystal grapes: 150 grams of grape juice, sugar 15 grams, 1.5 pieces of diced meatThe fourth chapter, basic bread====================Fourth chapter (1) basic toast and small meal package (direct method)====================High powder 250 grams, liquid 150g, butter 30g, sugar 30g, yeast 3 grams, salt 1g1. The yeast is activated by water temperature. Mix the butter and salt outside the material. Put it in the flour bowl and gently mix it with a scraper2, turn on the automatic and face gear, and after the expansion phase - (15, min) -3 add the butter and salt and extend to full (about 30 minutes)4, fully expanded dough, placed in the bread machine, fermented mother about 90 minutes, the dough sent to 2.5 times - - (1.5, hour) -5, exhaust, split the dough; toast dough three, each about 165 grams; (make meal package: split into 50 grams, one, just 9, bake a dish!)6. Put it in the oven and use a boiling water for about 50 minutes. Toast is full at 9 minutes. Serve the small meal at 2 times - - (1, hour) -7 toast toast: 190 degrees, 30 minutesSmall meal package baked: 180 degrees, 15 minutes====================Fourth chapter (2) foundation toast (medium method)====================Medium: 170 grams of high powder, 100 grams of water,Yeast 3 gramsMain dough: high flour 90 grams, egg 1, butter 30g, sugar 30g, salt 1g====================Fourth chapter (3) Hokkaido toast (middle planting method)====================Medium: high powder 175 grams, that is, dry yeast 3 grams, milk 72.5 grams, protein 37.5 grams (liquid 100g).Main dough: 75 grams of high flour, 45 grams of granulated sugar, 3 grams of salt, 55 grams of light cream, butter 20 grams.====================Fourth chapter (4) white toast====================High gluten flour 250 grams, yeast (dry) 3 grams, 5 grams of salt, water 150 grams, 15 grams of sugar, butter 22 grams1. add the material, then rub the oil until it is almost completely transparent2. fermentation box 25 degrees or so, fermentation 2 hours, the hole is not rebound3. dough about 440 grams, the exhaust split round, 20 minutes of relaxation4. fermentation box 34 degrees or so, 2 hair 55 minutes5.190 degrees in the middle and roast for about 40 minutesThe fifth chapter health bread====================Fifth chapter (1) oat apple bread (medium method)====================Medium: high flour, 170g, water, 100g, yeast 3GMain pasta: oatmeal 50g, high powder 80g, apple broken 200g, water 50g? Salt 1g====================Fifth chapter (2) carrot bread====================Among species: sameMain dough: carrot, silk, 100g, high flour, 80g, salt, 1g, butter====================Fifth chapter (3) pumpkin bread====================Among species: sameMain dough: pumpkin puree, 80g, high flour, 80g, salt, 1g, butterThe sixth chapter, dim sum====================Sixth chapter (1) purple potato crisp====================Water dough: Flour 75 grams, sugar 17 grams, 20 grams of lard, 30 grams of waterPastry: low gluten flour, 40 grams of lard (vegetable oil) 25 grams, 10 grams of purple sweet potato powderStuffing: 160 grams of purple potato stuffing, divided into 10 partsBaking: 180 degrees, middle, 25 minutes or so1, 150 grams of flour, 35 grams of sugar, 40 grams of fat, 60 grams of water mixed dough into water and oil leather group. Rub it a little longer until the dough is smooth. Take 100 grams of flour, 50 grams of fat, 3 grams of powder mixed Green Tea knead the pastry. Two dough, stand aside, relax for 30 minutes.2, use the palm to the water surface flattening oil group.In 3, compressed water and oil leather group on put pastry dough.4, water youpi wrap pastry.5, wrap the dough with the palm of your hand once again shut down, flattening.In 6, the board with a thin layer of flour adhesive, with a rolling pin to roll the dough into a rectangle.7, the roll of the rectangular surface of one end to the centralline turned over.8, the other section is also turned to the central line.9, both sides turned over the good surface, and then fold along the central line. (similar to our usual folding quilt.)10, fold the patch, turn 90 degrees, cross over.11, again with a rolling pin roll into a rectangle.12 repeat step 7-9 and fold again. Fold the surface and let it rest for 20 minutes.13, loose good dough, cross over again roll into a rectangle.14. Roll up the dough along one end of the rectangle.15, roll up the dough, cut into 20 parts with a knife.16, cut the dough, in the section you can see the clear lines of green and white.17, the dough section upward, with the palm of the hand rolled into round slices after flattening.18, bag filling, closing.19, to shut down on the pan and put in a preheated oven. 20, after baking Green Tea crisp, clear, crisp entrance.====================The sixth chapter (2) apple pie====================Pastry: low gluten flour, 150 grams, 60 grams of butter, sugar 15 grams, 48 grams of waterPie filling: Apple 300 grams, lemon juice 1 tsp (5ML), fine sugar 60 grams, salt 1/4, 1.25ML (spoon), cinnamon, 1/4 spoon (1.25ML), butter 10 grams, water 20 grams, corn starch 10 gramsBrush the surface of liquid egg amount:Baking: the middle of the oven, up and down fire, first bake at 180 degrees for 15 minutes, then reduce the temperature to 170 degrees, bake for 25 minutes, the next fire 170 degrees, 10 minutesUltra detailed production process:1, the first production of pastry. After the butter is softened, pour in the flour and sugar. Knead the butter and flour until the mixture is smooth. Become coarse corn flour.2. Add water to the flour.3. Knead the dough. Don't rub it too long. Make it a slightly smooth dough. Put the dough in the refrigerator and chill formore than 15 minutes. It's best to refrigerate for 1 hours and -4 hours.4. When freezing the dough, we'll make the filling. Peel the apples and pears and weigh them after they are diced. Then cut into cubes.5. Heat the pan and add butter to melt the butter. The fire should not be too large, otherwise the butter will be burnt.6. Pour in the diced fruit and stir fry.7, slightly stir fry, pour into the granulated sugar, continue to stir fry.8, after adding sugar, fruit cubes will gradually seep out a lot of water. With the water, with a small fire slowly cooked fruit, until Apple becomes more soft.9, after the soft diced apples, mix cornstarch and water into the pan, stir fry until the stuffing becomes thick.10. Turn off the heat and pour in the mixture of lemon juice, salt and cinnamon. Mix well and make sure the filling is ready. Make the pie and cool it before using it.Application of thin powder 11, chopping board, loose good pastry into two copies, two copies of the weight ratio of 2:1. That a big pie crust on the board, with a rolling pin roll into thin slices.12, to roll out the pastry shop in the pie, press gently close to make pastry, pastry in pie pans.13, with a rolling pin rolling over in the pan, will cut off the excess pastry.14, hand to remove excess pastry.15, use a fork at the bottom of the crust on uniform fork holes.16, put a small pastry eleventh step set aside the roll into thin slices, cut into small strips used.17. Put the pie in the pie tray.18, with sixteenth steps cut out the small strip, in the pie surface surface to cross the grid (this step takes a little time ha).19, the junction with fingers on the grid and pie, the woven mesh after excess pastry drop, and make the grid and the bottom crust together.In 20, the brush surface mesh on a layer of egg, will send the dish into the preheated oven,Bake for 15 minutes at 200 degrees, then reduce the temperature to 175 degrees, bake for 20-25 minutes, and bake until the surface is slightly golden.====================Sixth chapter (3) bread pudding====================Ingredients: 1 slices of toast, 50 grams of light cream, 50 grams of milk, 1 eggs, 12 grams of sugar, almonds1. mix milk with light cream2. add sugar, microwave 30 seconds or so, then stir, to ensure that sugar melts, can not, but then microwave 10 seconds or so3. tear into small bowl into roast toast, egg 2 dispersed into the egg4. pour the egg liquid into the milk mixture, stir well and sift the mixture5. sift the mixture into the bowl and sprinkle with almonds6. preheat the oven 180, bake for about 20 minutes, until the golden surface can====================Sixth chapter (4) bread Pizza====================Ingredients: whole wheat bread, Ma Su mozzarella cheese, shrimp,vegetable granules, tomato sauce1. shrimp peeled shrimp line wash control stand, will use boiling water boiled vegetables2. squeeze tomato sauce onto the bread3., put fresh shrimp (in order to save freshness, you can also use shrimp microwave oven for 30 seconds)4. put diced vegetables, Ma Su mozzarella cheese (cheddar cheese wire can also choose, but not drawing)5. preheat the oven 200 degrees and bake for 10 minutes. Melt the cheeseThe seventh chapter, biscuits====================Seventh chapter (1) soda cracker====================Ingredients: low gluten flour 90g, milk powder 25g, milk 50g, baking soda 1g, yeast powder 1g,Butter 5g, sugar 10gStep:1, all the materials are mixed together, sit, roll into 2mm thick skinned2, biscuit mould shaping, or directly into the box, diamond like, tie holes in the face with a little fork3. Preheat the oven 190 degrees. Bake on the top of the oven for 10 minutes.====================The seventh chapter (2) concentrated milk bar cake====================Ingredients: low gluten flour 80g, butter 40g, milk powder 20g, condensed milk 40gStep:1. Soften the butter at room temperature. Add milk powder and condensed milk. Stir well2. Sift in low gluten flour and knead it into a mass. If it is too dry, add some condensed milk3, the board flour sticking prevention, roll out the dough into 0.3cm thick slices, cut into thin strips, into the oven, the middle 180 degrees 10 minutes, baked golden brown====================Seventh chapter (3) finger biscuit====================Ingredients: 3 egg yolk protein, 2 sugar, 30 grams, 70 grams of flourStep:1 egg yolk, plus 10 grams of sugar, play with the hand mixer to the egg white to slightly yellow2, a protein by adding 20 grams of sugar with an electric mixer to dry foam3. Take the 1/2 protein and add it to the yolk, then mix it evenly and sift into half the powder4. Add the remaining protein to 3. Mix well and sift in the remaining low flour5, mix, into the piping bag, you can6, the middle 190 degrees, 12 minutes or so====================The seventh chapter (4) colorful fruity steamed bun====================Formula:Potato starch 125 grams,Low powder 15 grams, bake 20 grams of milk powder, baking soda 1 gramsFine sugar 25 grams, egg 50 grams (or 50 grams of cream)The amount of various powder powder dosage if you exceed five grams, we need to reduce the amount of powder in the formula is lowBaking: Fire 160, fire 130, middle 10 minutes or soStep:1, potato starch, low powder, baking powder, baking soda, mixed sieve;2, sugar and cream (or egg mix)3, mix the powder, add cream, stir and knead into the dough, the dough is dry and loose, oh, no more water!4, if you want to make multiple tastes of small Steamed Buns, put the dough into several portions, respectively, and want the taste and color. This demonstration full selection of natural fruit powder, such as cocoa powder, yeast powder, strawberry powder, pumpkin powder, raspberry powder, blueberry powder,banana powder; making dough, pay attention to moisturizing oh!5, dough rub into strips, into small pieces, twist into about cherry size ball; must pay attention to is: rub small ball when, don't too hard, oh, rub too tight, baked out will be more hardThe eighth chapter filling====================The eighth chapter (1) mung bean paste====================About half a catty of mung bean, baking soda 2 grams, 100 grams of sugar1. Wash mung beans. Add water and 2 grams of baking soda for about 6 hours2, pour the soda, the mung bean repeated washing with boiled mung bean component 2 times more open, skim, turn a small fire cook until half of mung bean has become red bean paste,Half can still see the shape, but it's soft.3, the filter, filter out the remaining hull sand. When I filter it, the sand is thin and dripping. The sauce is not good. It should be a bit thick. So I added something to filter on the net except for mung bean skin ~!4, add sugar, mix well, continue to boil on the fire, boil while stirring, so as not to paste off, cook until thick. When the spoon is raised from the paste, the paste is lumpy, rather than dropping====================Eighth chapter (2) purple sweet potato stuffing====================Purple yam (peeled) every 100 grams, 20 grams of sugar, 15 grams of milkPeel, cut, steam for 25 minutes, mash, add milk and sugar====================Eighth chapter (3) condensed milk====================Milk 300g, white granulated sugar 65g. In a non stick pan small slow boil, always with a wooden spoon slowly during stirring to prevent sticky paste pot, about 15-20 minutes after the water evaporation in the milk after the pot mixture becomes sticky, pour out cool. The above material can make about 100g condensed milkThe ninth chapter, other====================The ninth chapter (1) intestinal vermicelli====================Ingredients: wheat flour, sticky Rice noodles 100 grams 30 grams, 10 grams of corn starch and salt, mixing a small amount of water 1.2 times====================The ninth chapter (2) rice flour crust====================Main ingredients: 120 grams of glutinous rice flour, 35 grams of corn starch, 320 grams of water and 1 grams of salt====================The ninth chapter (3) chicken with black bean sauce====================Chicken boiling water boiled thoroughly, dry the waterDeep fry, soak for 2 hoursCooking wine, soy sauce, soy sauce, vinegar, sugar, salt, oyster sauceOnions, ginger, pepper, pepper saute, put chicken, mix juice, turn off the fire after the colorMarinate for half an hour and steam on a pressure cooker for half an hour。

烘焙英语单词：开启你的烘焙之旅1. 烤箱（Oven）：它是烘焙过程中不可或缺的设备，负责提供恒定的温度，让面团和食材得以完美变身。

2. 面粉（Flour）：作为烘焙的基础原料，面粉的种类繁多，如高筋面粉、低筋面粉、全麦面粉等，它们决定了烘焙作品的口感和质地。

3. 糖（Sugar）：糖在烘焙中起到增加甜味、改善口感、调节面糊颜色和结构的作用，常见的有白砂糖、红糖、糖粉等。

4. 鸡蛋（Eggs）：鸡蛋在烘焙中具有丰富的应用，可以起到乳化、凝固、保湿和膨胀的作用。

5. 黄油（Butter）：黄油是烘焙中的常用油脂，它能增加面团的酥松度，使成品口感更加丰富。

6. 泡打粉（Baking Powder）：一种化学膨松剂，能使面团在烘烤过程中产生二氧化碳，使成品蓬松可口。

7. 酵母（Yeast）：酵母在烘焙中的作用是发酵，使面团膨胀，形成丰富的气孔结构。

8. 奶粉（Milk Powder）：奶粉在烘焙中可以增加香味、丰富口感，同时也能改善面团的色泽。

9. 巧克力（Chocolate）：巧克力是烘焙中的美味添加剂，可用于制作蛋糕、饼干等甜品。

10. 水果（Fruits）：新鲜水果或干果均可用于烘焙，为作品增添营养和口感。

掌握这些烘焙英语单词，将有助于你在烘焙道路上越走越远，开启一段美味的烘焙之旅。

烘焙英语单词：深入烘焙的世界11. 面团（Dough）：它是烘焙的核心，无论是面包、饼干还是蛋糕，都是从一团面团开始的。

面团的揉捏、发酵都是烘焙的艺术。

12. 模具（Molds）：烘焙模具的形状多样，从简单的圆形到复杂的动物形状，它们决定了烘焙作品的最终形态。

13. 搅拌（Mixing）：搅拌是烘焙过程中的重要步骤，它确保了所有原料的均匀混合，为美味的成品打下基础。

14. 烘烤（Baking）：烘烤是见证奇迹的时刻，面团在烤箱中逐渐变色、膨胀，最终成为香气四溢的美食。

15. 翻糖（Fondant）：翻糖是一种装饰性糖皮，可用于蛋糕和饼干的装饰，让作品看起来更加精致。

Baking Scrumptious Cookies 烘焙美味曲奇饼干Introduction介绍Baking cookies is a delightful culinary activity that brings joy to both the baker and the lucky individuals who get to enjoy the delicious treats. In this document, we will explore the steps and tips for baking scrumptious cookies that are sure to impress everyone.烘焙曲奇饼干是一项令人愉悦的烹饪活动，让烘焙师和有幸品尝这些美味佳肴的人都感到快乐。

在本文档中，我们将探索烘焙美味曲奇饼干的步骤和技巧，以确保每个人都惊喜不已。

Ingredients配料To bake scrumptious cookies, you will need the following ingredients:烘焙美味曲奇饼干，您需要准备以下配料：- Butter: 1 cup, unsalted- Sugar: 1 cup, granulated- Brown sugar: 1 cup- Eggs: 2, large- Vanilla extract: 1 teaspoon- Flour: 2 1/2 cups- Baking soda: 1 teaspoon- Salt: 1/2 teaspoon- Chocolate chips: 2 cups- 黄油：1 杯，无盐- 糖：1 杯，砂糖- 黄糖：1 杯- 鸡蛋：2 个，大号- 香草精：1 茶匙- 面粉：2 1/2 杯- 小苏打：1 茶匙- 盐：1/2 茶匙- 巧克力豆：2 杯Steps步骤1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.预热烤箱至 350°F (180°C)，同时在烤盘上铺上烘培纸。

饼干烘焙英语作文Title: The Art of Baking Cookies。

Baking cookies is not just a culinary task; it's an art form that brings joy and warmth to any occasion. From the scent of vanilla wafting through the air to the comforting crunch of a freshly baked cookie, every step in the process is a delightful experience. In this essay, we'll explore the intricacies of baking cookies and the magic it brings to our lives.To begin with, let's talk about the ingredients. Flour, sugar, butter, eggs, and flavorings like vanilla extract or cocoa powder are the basic building blocks of any cookie recipe. Each ingredient plays a crucial role in determining the texture, flavor, and appearance of the final product. For example, using brown sugar instead of white sugar can result in a chewier cookie, while adding baking powder can make them lighter and more delicate.Next comes the mixing process. Mixing the ingredients together requires a gentle touch to ensure that the doughis well-combined without being overworked. Overmixing can lead to tough cookies, while undermixing can result in uneven texture. It's all about finding the right balanceand knowing when to stop.Once the dough is mixed, it's time to shape the cookies. Whether you prefer classic round cookies or fun-shaped ones, this step allows for creativity and personalization. Using cookie cutters or simply rolling the dough into balls, each cookie takes on its own unique identity.Then comes the most magical part of the process: baking. As the cookies puff up and spread in the oven, the kitchen fills with the most heavenly aroma. It's impossible toresist sneaking a peek through the oven door as the cookies turn golden brown and crisp around the edges.Finally, it's time to enjoy the fruits of your labor. Whether enjoyed fresh out of the oven with a glass of milkor packaged up as gifts for friends and family, cookieshave a way of bringing people together and spreading happiness.In conclusion, baking cookies is a timeless tradition that never fails to delight. From the careful selection of ingredients to the joy of sharing them with loved ones, every step in the process is a testament to the beauty of homemade treats. So next time you're in the mood for something sweet, why not whip up a batch of cookies and experience the magic for yourself?。