The baking work flow chart is as follows
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Fundamentals of baking science
Baking is a science. According to the meaning of the word, roast? Is to use fire to dry and wet things, such as drying; ? Baking? Is to bake things with a small fire, such as baking tea; ? Roast? It means cooking food with fire, such as roast duck. To understand the application of baking, we must first know three ways: heat conduction, convection and radiation.
Conduction refers to the conduction of heat by a heat source, which causes the surrounding molecules to vibrate and release heat energy, and gradually moves from high temperature to low temperature. Copper and aluminum conduct heat quickly, while stainless steel conducts heat unevenly, which easily leads to cold in some places and hot in some places. Therefore, when stainless steel pot is used to cook milk pudding stuffing, it is necessary to keep stirring and turn over the pot together to avoid burning the bottom of the pot due to uneven heat conduction.
Convection means that when a fluid substance or gas is heated, its volume expands, its density decreases and then rises, and its position is supplemented by the relatively cold and high-density fluid exchange around it. At this time, it is heated again, and the surrounding substances are supplemented, so the circular heating movement is called convection.
Radiation does not need any medium, and heat can be directly radiated to other places, that is, radiation heating. The most commonly used radiation methods for food are dielectric, microwave or infrared. In the baking operation, two or more ways are carried out at the same time according to the environmental conditions at that time.
The practical articles of baking science often encounter the following situations: First, the preheating temperature is insufficient. Second, the oven temperature is too high. Third, the gap after preheating is too long. Fourth, the product is not properly placed. Fifth, the baking time is controlled, which is not enough. 6. The change of heat and cold during baking is too great, and the product shrinks sharply. Seven, after the product is discharged, the side waist shrinks and sags.
Why is this happening? Possible reasons are:
First, if the preheating temperature is insufficient, the product will be put into the furnace immediately, which will prolong the baking time and cause excessive evaporation of water, so the baking loss is large, and the product surface is thick and the color is light. This is because the epidermis can not be fully coked due to insufficient heat, resulting in a lack of golden color and rough internal structure. In addition, it should be noted that sometimes the furnace temperature will drop due to the long opening time of the furnace door.
Second, the oven temperature is too high, and the surface of the product forms hard skin prematurely during baking, which inhibits the expansion of internal tissues. And because its surface is colored faster, it makes people misjudge and ends baking. This product will be very sticky and dense inside, and it will not get the proper soft and normal fragrance.
3. After preheating, the gap is too long, and the inner furnace with too long dry heat accumulates too much heat. Once the low-temperature articles are put into the furnace, at the initial stage of the baking process, all the heat sources will be concentrated on the surface of the articles, forming too strong a fire, and then the heat will disappear and the temperature will drop rapidly. The unstable temperature in the furnace makes it difficult to cook inside the product. This situation is most obvious when using the electric oven of ordinary small household appliances. The improvement method can be to put a glass of water in advance to increase the temperature in the oven during preheating, so as to avoid empty burning for too long and relieve the hot temperature; Or open the oven door to let cold air in before the product enters the furnace to drive away excessive heat and stabilize the furnace temperature.
Fourth, the product is improperly placed on the baking tray, resulting in uneven heating, such as; The improvement method is to change the arrangement mode and adjust the spacing space, so that the heating is more uniform, the hot gas circulation is better, and the coloring can produce golden yellow.
Fifth, the baking time is controlled, which is not enough. The furnace temperature and time are adjusted with the number of products, and the baking tray with fewer products has more space (as shown in Figure 3). The heat energy of metal conducting thermal radiation is greater than that with more products, and the primer is lower. The primer can be higher when there are more products. The length of baking time also needs to be adjusted flexibly. When general products enter the furnace, the heat absorbed from the outside and around is transferred to the product center, so the baking situation can be observed from the change of product appearance. The product is heated from the outside to the inside, and the water molecules form steam to expand the center, but it has not solidified. When the dough or noodles are mushy, continue heating to evaporate the gas before coloring, and the periphery of the product will be slightly separated from the mold. If baking is continued, the edge of the finished product will begin to become thinner and the finished product will become dark and dry.
Sixth, the change of heat and cold during baking is too great, which leads to the sharp contraction of the product. You can know a thing or two from the steaming of rice cakes in the New Year. In the past, we used to steam rice cakes in a big stove with firewood, and added firewood at any time to stabilize the fire source. Housewives used to know the cooking time of rice cakes by counting how many sticks of incense they burned. However, before the Chinese New Year, housewives were exhausted from washing. In the cold winter, they snuggled up against the warm stove and soon dozed off, so they mistakenly adjusted the heat, which easily caused the rice cake to shrink sharply, resulting in the central part becoming dense and unable to cook. In addition, if the cooker vibrates strongly during steaming, it will also cause the product to collapse after shrinking. Similarly, keep the temperature stable during baking to avoid vibration.
Seven, after the product is discharged, the side waist shrinks and sags. Generally, the product will be poured out or dumped from the baking mold immediately after baking, so as to avoid excessive shrinkage. If it still can't be solved, it may be caused by insufficient baking time or too much moisture in the formula, so it is necessary to moderately extend the baking time or reduce the moisture in the formula. However, bakery employees have the habit of beating the baking tray again before baking the products, so as to make the products miniature and uniform. The author thinks that instead of doing this, it is better to extend the baking time and let the product itself be completely shaped after gelatinization, otherwise the operation mode of large central factories may increase a lot of manpower or change the workflow.
Different types and performances of ovens will also lead to differences in baking time and temperature. From the previous gas oven to the more common electric oven, the energy convection design of the oven has been continuously improved. Installing a fan improves the convection stability of heat source, makes the color of baked products more uniform, and saves power and baking time. Advanced tools make baking more successful, and it is equally important to improve your baking experience. In the past, many bakers made Qifeng rolls of the whole dish, spread them on a baking tray from cut paper, poured in batter and baked them in the oven. But when the bottom of the whole cake is thin, such as chocolate roof cake, it is always not cooked, which makes people puzzled. When I tried again, the situation got worse. I saw that it was cooked all around, but it was as dry as a pancake in the middle. The reason is unexpected. The surface lake volume of Qifeng roll is 2400 grams, while the bottom lake volume of pancake-shaped chocolate star cake is only 1200 grams, but the cut paper is the same size. After pouring into the lake, the latter will leave too much paper around, so that when baking in the furnace, the edges of the excess paper will immediately roll up to cover the four corners. No wonder it is not cooked. Baking will face all kinds of direct and indirect problems. Only by being familiar with theory, rich in experience and improvising can we pass the "fire test".
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