Yihao Classroom

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Industry Knowledge

Baking Knowledge

Food Safety

Baking Recipe

19

2014-12

How to create the intangible value of the cake shop?

Brands add intangible value to the tangible value of bakery products in various ways. Don’t underestimate your brand. Intangible value and tangible value exist at the same time. It is the spiritual enjoyment of customers established on the basis of the material function of bakery products.

2014-12-19

17

2014-12

The secret of soft bread, please see here

Make sure the water or milk used to knead the dough is warm, remember not to be hot but warm, because hot water will destroy the yeast activity, so make sure that the water temperature is the temperature that your fingers can withstand.

2014-12-17

06

2014-12

How much do you know about eating bread? ?

Refreshing snacks, hot pancakes and warm soup, the texture of pastry and refreshing taste, just to bring warmth to this cold season, wake up your appetite, not to mention, it is just nourishing at the time ...... The warm temptation of bread and its partner begins here.

2014-12-06

03

2014-12

The 15 most common mistakes in bread making

Many factors can cause errors in the bread making process. This is why some bakery bakers who have been engaged for more than 10 years still feel that they still have many shortcomings.

2014-12-03

26

2014-11

The role of sugar in pastries and bread

Spun sugar: the most commonly used sugar in baking, it is finer than general granulated sugar, and is more suitable for making pastry cakes, because it is easier to dissolve evenly when mixed with batter, and can absorb more fat, emulsify better, and produce more uniform The stomatal tissue and the better volume.

2014-11-26

23

2014-11

Three tips for softening butter

Butter is usually used when making bread and cakes, and butter is hard and lumpy when bought, so it must be softened before use. How does the butter soften? There are several ways to soften butter. Today, the editor of Haxiu Food will share with you three commonly used methods by baking experts.

2014-11-23

20

2014-11

The function and difference of baking powder and soda powder

With the rapid development of China's bakery industry, bakery products are accepted by more and more families. Delicious and healthy bakery products have enriched the dining table of Chinese families. Returning to the kitchen and enjoying life has become a new fashion.

2014-11-20

18

2014-11

Baking food in a household oven, the temperature is too high to roast carcinogens

The household items in the citizen's kitchen are becoming more and more "foreign". Many people have added ovens to roast meat and bake snacks. The exotic tastes are really different from traditional Chinese food.

2014-11-18

13

2014-11

Frequently Asked Questions about European Cake Making

Sponge cake and fat cake are the two basic types of western cakes, which are the basis for making various cakes and varieties.

2014-11-13

08

2014-11

Introduction to the basics of cake making

The source of cake development is far from the material shortage era in the ancient West. The source of eggs is hard to come by. Only royal nobles can taste the deliciousness of eggs, and cake is a kind of palace delicacy. Only at the banquet of the palace can you have the opportunity.

2014-11-08

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