Baking is a “technical job” that requires the whole-hearted input of baking enthusiasts. Only when every production link is seriously responsible can we make good bakery products. In other words, careful selection of materials, accurate weighing, and careful operation are the only ways to bake snacks. Baking is a science. To understand the principle of baking, you must first understand the three methods of heat conduction, convection and radiation.

Conduction means that when heat is conducted by a heat source, the surrounding molecules will vibrate and release thermal energy, gradually moving from a high temperature to a low temperature. The conduction of stainless steel has uneven heating, which easily leads to colder places in the pot and hotter places in some places. Therefore, when using a stainless steel pot to boil the milk pudding filling, in addition to constant stirring, rotating the pot can avoid uneven heat conduction and scorching the bottom of the pot.

    Convection means that when the substance is heated, the fluid substance or gas rises due to the volumetric expansion and density decrease due to the heating. Its position is replaced by the surrounding colder and denser fluid exchange, and then it rises by heating, and the surrounding substance replenishes it. . Such continuous heating movement is convective.

Radiation does not need any medium, and the heat can be directly radiated to the object to heat it. The most common radiation method used for food is the use of dielectric microwave ovens or infrared rays, and the specific operation of baked products often depends on the environmental conditions at the time, using two or three methods simultaneously.

The problems often encountered in the baking stage of bread are as follows:

(1) The preheating temperature of the oven is insufficient, and the formed product is put into the oven immediately, which prolongs the baking time and excessive evaporation of water. Therefore, the baking loss is large, the surface of the product is thick, and the color is light. This is because the heat is insufficient and the skin cannot be fully coked, so that it lacks golden color and the internal structure is rough. In addition, the furnace door was opened for too long, which caused the furnace temperature to drop. (2) The temperature of the oven is too high, the surface of the product forms a crusty prematurely during baking, which suppresses the expansion of the internal tissue, and because the surface of the product is colored quickly, the operator mistakes the product for baking and ends the baking early . This kind of product is sticky and dense inside, not as soft as it should be, and has no normal taste.

(3) The neutral position is too long after the oven is preheated. Too much heat accumulates in the internal furnace where the dry heat is too long, and when the product with a lower temperature enters the furnace, all the heat sources will be concentrated on the surface of the product in the initial stage of the baking process, resulting in too strong ignition, and then the heat disappears and the temperature drops quickly , Unstable furnace temperature makes the product hard to be cooked inside. The improvement method can be to put a cup of water to ease the heat when preheating; or open the furnace door to let in cold air before the product enters the furnace, and drive away the excessive heat to stabilize the furnace temperature.

(4) Improper position of the product on the bakeware causes uneven heating. The improvement method is to change the arrangement method and adjust the product spacing to make the heating more uniform. Only with good heat circulation can the product turn golden.

(5) The baking time is too late or too late. The temperature of the furnace and the length of time should be adjusted according to the quantity of products. There is more space in the baking pan with a small number of products, and the heat energy of metal conduction heat radiation is large, so the bottom fire should be lower; and when there are more products, the bottom fire can be higher Some, the length of the baking time should also be flexibly adjusted. Most products are heated by the skin and surroundings to absorb heat and transfer to the center of the product. Therefore, the changes in the outer skin of the product can be used to observe the baking situation. Inner heat, water molecules form steam to expand and bulge the center of the product, but it is not yet solidified. After the dough or batter is gelatinized, continue to heat the gas to evaporate and color, and the product periphery can be slightly released from the mold. If you continue to bake, the edge of the finished product will start to zoom and the finished product will be black and dry.

(6) Too big changes in heat and cold during the baking process will cause the product to shrink violently. Therefore, during the baking process of the product, care must be taken to maintain temperature stability and avoid vibration.

(7) After the product is baked, the side waist shrinks and dents. Under normal circumstances, immediately after baking, it will be pulled out or upside down from the inside of the baking mold. This can avoid excessive shrinkage. If it still cannot be solved, it may be because the oven time is too short or the formula If there is too much water inside, the baking time should be extended or the water in the formula should be reduced.

In addition, the type and performance of the oven will also cause the difference in time and temperature.

In short, as a baker, you should continue to accumulate a wealth of experience, and at the same time, you must pay attention to adaptability and flexibility to achieve superb skills.