Many people who have just come in contact with baking, most of them will encounter these problems, according to the raw material formula, and the recipe made food how big difference?
1, in the ordinary flour mixed with 20% wheat starch or corn starch, can reduce the degree of flour, instead of low gluten flour.
2, most household ovens are mechanical thermostat. Therefore, the temperature of each oven can not be completely accurate, need to be adjusted according to personal circumstances and adapt. Even the same model of the same oven, the temperature will not be the same.
3, In addition to the oven, baking the most important tool is the kitchen scale and measuring spoon. If you really do not want to buy a scoop then buy at least one electronic scale with a minimum range of 0.1 grams.
4, the use of tin foil, the need to make the side of tin foil Matte food contact.
5, when the recipe mentioned in the baking of "vegetable oil", please try to choose light and tasteless vegetable oil, rather than choose heavy red heavy grease, such as peanut oil, tea oil, olive oil and so on.
6, sugar can contribute to the transfer of protein and whole eggs, and sent the bubble more stable. Therefore, when the eggs are sent, the sugar added to the eggs can not be replaced with xylitol.