Yihao Classroom
27
2014-11
If the powdered sugar is not there, who can take it?
In the baking recipe, powdered sugar is the most common baking material. The color is as white as snow, and the particles are small, almost becoming powdery, very sweet! The editor is a foodie who likes desserts, so I also have a soft spot for powdered sugar!
2014-11-27
27
2014-11
With the sugar powder unavailable, who can take over?
In baking recipes, powdered sugar is one of the most common baking ingredients. It is snow-white, fine-grained, almost powdery, and very sweet! I, the editor, am a sweet-toothed foodie, so I have a special fondness for powdered sugar! Powdered sugar contains about 3-10% starch (usually cornstarch), which helps prevent moisture absorption and clumping. Powdered sugar can also be sifted directly onto baked goods as a surface decoration. If one day, powdered sugar is suddenly unavailable or insufficient, what other ingredients can be used as a substitute?
2014-11-27
27
2014-11
27
2014-11
26
2014-11
Basic knowledge and skills that a bakery salesperson should master
The image, scale and strength of the bakery, industry status, reputation, etc. will make customers associate, thereby affecting customers' trust in bakery products. The bakery salesperson understands the situation of the bakery shop, which can not only make the work of persuading customers easier, but also have a sense of honor and pride in the bakery shop, thereby enhancing sales confidence.
2014-11-26
26
2014-11
Basic knowledge and skills required for a bakery shop assistant
A bakery's image, scale, strength, industry position, and reputation will all create associations in customers' minds, thus affecting their trust in the bakery products. Bakery staff understanding the bakery's situation can make persuading customers easier and also foster a sense of pride and honor in the bakery, thereby boosting sales confidence.
2014-11-26
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
26
2014-11
The role of sugar in cakes and bread
Sugar is typically used in bread at a rate of 4-16%. If it exceeds 16%, it will increase osmotic pressure, disrupting the water balance of yeast cells and slowing down the fermentation rate. In addition, sugar competes with protein for water, affecting the speed of gluten formation. The sugar content of sweet dough we often make is 20%. Therefore, sweet bread dough with high sugar content requires a longer mixing time.
2014-11-26
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
26
2014-11
The role of sugar in cakes and bread
Fine granulated sugar: The most commonly used sugar in baking, finer than regular granulated sugar, it is more suitable for making cakes and pastries because it dissolves more easily and evenly when mixed with batter, absorbs more oil, has better emulsification, and can produce a more uniform air cell structure and better volume.
2014-11-26
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)