How to use baking foil? What are the baked goods?

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 reach the purpose of maturation, that is, cereal foods processed by baking are usually understood as Western pastries like bread. In short, baked foods are based on grains, oils, sugars, eggs, etc., with appropriate amounts of auxiliary materials added, and are made through processes such as kneading, molding, and baking. Foods with diverse flavors and rich nutrition, while baked and fried foods are made from fruit and vegetable seeds, nuts, nuts, etc. as the main raw materials, with or without auxiliary materials, and are fried or baked. So how to use baking tin foil? What are baked foods? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to use baking tin foil

2. What are baked goods?

3. Which thermometer is best for baking?

4. What are the important roles of sugar in baking?

5. What role does sugar play in baked goods?

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.

What are baked goods?

1. Pretzels: Pretzels are also called butterfly biscuits because of their butterfly shape.

2. Banana Bread: Banana bread suddenly became popular around the 1960s and was more popular than other cakes and breads.

3. Red Velvet Cake: Red velvet cake has the flavor of cocoa powder and is decorated with white cream cheese. The sweet cream flavor contrasts with the bittersweet taste of chocolate.

4. Whoopie Pie: Whoopie Pie is made of two soft cookies that taste similar to cake, with sweet filling in the middle. It is a traditional dessert of the Amish people living in Pennsylvania and Maine.

5. Blueberry Muffins: Muffins crossed the Atlantic and quickly gained recognition because of their portability and versatility. Various fruits, vegetables, nuts, spices and other elements can be added to them, and the recipe can be flexibly changed at any time.

6. Cornbread: Cornbread is a baked food that originated in the United States and is the most traditional baked food in the United States.

7. Cream Puff: Cream puff is a sweet food originated from Italy. The fluffy and porous cream dough is filled with whipped cream, chocolate or even ice cream.

Which thermometer is best for baking?

Generally speaking, there are three types of thermometers used by professional dessert chefs.

1. Oven thermometer: This is a thermometer hung in the oven to confirm the temperature. Whether it is a home oven or a professional oven, the temperature may be unstable. No matter what brand or model, you cannot blindly trust the temperature display of the oven. You must have a separate oven thermometer to confirm the temperature.

2 Electronic probe thermometer: This type of thermometer is most commonly used in making chocolate. Without a thermometer, the temperature cannot be adjusted. It is sometimes also used in baking bread, but most chefs will not choose this type of thermometer because it is too slow to judge the reading.

3 Liquid thermometer: used when boiling sugar and frying. Many recipes have strict requirements on the temperature of sugar water. For example, Italian meringue requires that sugar water be boiled to 118-120℃ and soft balls. Experienced workers can scoop out a little sugar to test, but beginners are better off using a thermometer. This type of thermometer is long and has a hook on the back, which can be hung on the edge of the pot.

What are the important roles of sugar in baking?

Sugar is the main energy source for yeast fermentation, a sweetener and nutritional value. It increases the color and aroma of bread, increases softness and prolongs the shelf life of bread.

1. Bread crust color

The depth of bread is determined by the amount of residual sugar, which refers to the amount of sugar left after yeast fermentation. Generally, 2% of the sugar can be used for fermentation, which has the effect of expanding the bread. The more residual sugar, the faster the dough surface will color and the darker the color will be.

2. Bread flavor

The remaining sugar is easy to color the bread when it is baked, condense and seal the bread crust, make the bread ferment inside, produce volatile substances, and prevent excessive evaporation and loss, thus increasing the unique flavor of bread baking. The more the remaining sugar, the stronger the aroma of the bread.

3. Flexibility

Sugar can retain more moisture in bread, making it softer. To achieve the same color, bread with less sugar needs to be baked for a longer time so that the bread does not become dry and hard.