News Center
How to better use fats and dairy products
Yihao Oils and Fats specializes in the production of shortening, special oils, baking fats and other margarines. The editor of Yihao will show you how to better use oils and dairy products?
Fats and dairy products
Chemically, the ester formed by chain carboxylic acid and glycerin is called grease. The one that is liquid at room temperature is called oil, and the oil is dominated by unsaturated fatty acids; the one that is solid at room temperature is called fat, and the fat contains a lot of saturated fatty acids. Most of the oils obtained from plant seeds are fats. The main physiological function of oil is to store and provide heat energy. The heat energy that can be provided in metabolism is about twice that of sugars and proteins.
Liquid oil:
The salad oil, melted butter, and melted margarine used in daily cooking are all liquid oils.
When Yihao liquid oil is used to make sponge cakes and chiffon cakes (bubbles are generated by baking powder or beaten egg liquid), it can make the cakes more delicate and delicious. The liquid oil should be beaten in the egg liquid and added after the batter is mixed well. If the amount of oil is too much and cannot be combined with the egg liquid and batter, it will settle at the bottom and layer the cake, and excessive oil will destroy the foam that has been produced.
When making bread and pizza dough (bubbles are produced by yeast fermentation), the softened Yihao yellow cream or salad oil must be added after the dough is kneaded, otherwise it will prevent the flour from absorbing water and forming gluten.
When making puffs and soda biscuits, melted Yihao yellow cream or Yihao wheat cream is used, or salad oil can be used instead.
lard:
Cut the pork suet into pieces and stir-fry in an empty pot. A pot of transparent lard will be produced (the temperature is too high or the oily brown after stirring for too long), and some dry residue remains. The lard is a white solid after cooling and can be stored frozen in the refrigerator. Of course, you can hardly buy pork suet or even large pieces of fat in supermarkets. You need to go to the meat stalls in the vegetable market to make special reservations (the price has to be ordered by others, I bought it for 5 yuan a catty, can I boil 7 taels of oil) .
Lard has a very low melting point and is very soft at room temperature, so the shortening effect is the best. Lard is mostly used in Chinese dim sum, such as red bean paste cake and peach cake, which have unique taste and taste.
Yihao Yellow Cream:
Yihao yellow butter is butter, transliterated as butter, and also called butter (butter generally does not refer to the oil boiled by beef, because the oil boiled by beef is difficult to eat), and some formulas are written as butter.
Yellow cream is the fat extracted from milk or fresh cream (the nutrients that only dissolve in oil but not water in milk are extracted from butter). Some of the butter sold in the market contains salt.
The melted or softened butter in the recipe is equivalent to liquid oil.
After softening, Yihao Yellow Butter is also very delicious when it is spread directly on bread or steamed buns. You can sprinkle some sugar on it.
After the solid butter is whipped with sugar, the color becomes lighter and the volume increases, and a large number of small bubbles are wrapped in it. Butter cakes and cookies are made by the whipped butter to produce a loose taste.
When making pie crust and tart crust, the solid butter that is broken into small pieces is mixed with flour instead of being evenly mixed and kneaded. After baking, the butter melts, so the crust is crispy and fragile.
When making mullet, the butter is directly used as the wrapping oil, and the dough and butter alternately form layers. After baking, the butter melts, and the dough is divided into many crisp layers.
Yihao Malted Cream:
Maiqilin is a transliteration of margarin, which is margarine. The oil extracted from plant seeds (similar to salad oil) is hydrogenated to reduce the degree of unsaturation to become solid fat, and then add flavor to become margarine that looks and tastes like butter. The price of margarine is lower than that of butter. Some margarine also contains salt. In theory, margarine can completely replace butter, but in fact, since margarine tastes not as mellow as natural butter and has a slightly lower melting point, it is generally only used for shortening and wrapping.
Yihao shortening:
(Ghee refers to a kind of food unique to Tibetans, and it is also used for Tibetan ghee sculptures. It is made from yak, cow, and goat milk, and has nothing to do with baking.) Shortening is shortening, as long as it is used for shortening. It can be called shortening. The less water in the shortening, the better, so it is also called anhydrous shortening. It may be animal fat, vegetable fat, hydrogenated vegetable fat, or a mixture of the three. In short, it has been industrially processed , Remove the water, add flavor.
fresh cream:
Fresh cream, whipped cream, or simply fresh milk, evaporated milk, is cream, transliterated as cream. It is also the fat extracted from milk. After being beaten into a paste, it can be decorated on cakes, can also be added to coffee, ice cream, fruits, snacks, or even eaten directly. But now I see it in the market
Almost all are non-dairy milk. Just like margarine is margarine, non-dairy cream is also artificial fresh milk, which is to replace fresh milk by hydrogenating vegetable oil and adding flavor that can produce milk flavor. The purchased non-dairy milk is in liquid form. After being frozen into blocks, it can be cut into the required size and packaged in blocks for storage in the refrigerator. When using, take out a piece of frozen cream, after it turns into a liquid, beat it with a whisk through ice water, until the volume is enlarged, the corners can be pulled out, and the flowers can be mounted.
condensed milk:
Condensed milk is made by evaporating the water to concentrate the milk before adding sugar, which is more convenient for storage. Condensed milk diluted with water is equivalent to sugared milk. But in baking, because the condensed milk contains too much sugar, it is basically not used as a raw material, let alone replace butter or milk. The original and various flavors of condensed milk can be directly coated on the baked or steamed snacks.
milk powder:
Adding milk powder when making bread can increase the flavor, and the milk powder and water in the bread formula can be replaced with milk.
milk:
Baked milk provides water on the one hand, and milk flavor on the other. It can be blended with powdered milk and concentrated milk without affecting the effect. Full-fat, low-fat, and skimmed milk can be used.
cheese:
cheese, also called cheese, cheese, transliterated as cheese, cheese. Milk is concentrated and fermented to preserve most of the nutrients to obtain cheese. Cheese is a very broad general term. There are hundreds of specific types (like the wine we are talking about, there are rice wine, white wine, red wine, beer, fruit wine, rice wine, lees, fermented wine, dry red, dry white, draft beer. , Draft beer, dry beer, Maotai, Laojiao... Ha ha, dizzy). The main thing used in baking is Mozzarella cheese, which is specially used for pizza, which can play a good silk drawing effect, and cream cheese (cream cheese, transliterated as cream cheese), which is used to make cheese cakes.
Cheese, Yihao yellow cream, and fresh milk are basically available in large supermarkets or supermarkets attached to shopping malls, and in refrigerators. Especially imported dairy products, there are many types and complete, but the price is more expensive
Latest developments
WeChat Public Number
Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)