Note it's not wrong! Open the "bakery" world of the new esteemed bakers should know.
Bakery History
Bread has been one of the main eaters of our people since prehistoric times. There is evidence that the Swiss, who lived around the beach, founded the wheat grain and mixed it with water, and then cooked it on a hot stone sheet from the fire.
The Egyptian era has been improved from tight loaf of bread to fluffy loaves. That's why I forgot to drop the dough cubes, so i'm going to have to add more flour and this way to the popular way to get around. Egypt's residents also studied the discovery of the world's first type of oven. The oven is divided into the bottom for the fire.
The Greek era evolved to make bread by molding a loaf of 1 pound, or about 450 grams, and it also improved the oven to a honeycomb-like or dome-shaped shape.
The Roman era created amixer using a stone tub and a spatula, relying on the forces of animals like donkeys, and horses for revolving spatula, and adding other components, such as oil, honey, pestri. It was built in roman times, and then in Rome the Bakers' Guild was established. If you have this relationship, you will not be able to withdraw. I'm going to have to make bread for the rest of my If you die, you have to send it to your next child. The name has now been changed to "TheGuild of Master Bakers".
In the 18th century or 1701, the words "bakery" and "pestry" were clearly separated by yeast, and the temperature used for the identifier, and in this era of industrial change occurred, water droplets were created instead of the use of force by people, including animals.
In 2013, the French government released a letter to the French government that found that the country's government had been in a "very strong and deed" of the country's 1 In 1787, The King's Speech was purchased to make bread in the palace. In 1856, during the reign of King Rama IV, there was a report from Captain Taust. There is an import of flour from Hong Kong. To make bread for the feast in the palace. Moreover, Thailand has also grown its own wheat rice in the country, and the first flour mill has been established, and united flower is not limited to bakerino, especially among teenagers.
2 Main Ingredients of Bakeries
2.1)Wheat Flour
It is commonly used for making bakeries.
Bakery Ingredients We can divide the rice flour into 3 large types of proteins contained in the rice flour as follows:
2.1.1 Bread flour is 12 - 14% high in protein, or gluten in high starch, white and darker than other flours. When you wipe it by hand, it feels rude, but the bread dough sucks a lot of water. It is suitable for making breads or mixing in cakes that need to be firm. In addition, most bakeries are used to make bakeries, which require yeast or sterile flour to swell.
2.1.2 แป้งสาลีธรรมดา (All Purpose Flour)นั้นมีจํานวนโปรตีนปานกลางอยู่ที่ปริมาณร้อยละ 10 - 11 ได้จากการผสมข้าวสาลีประเภทแข็ง กับประเภทอ่อนเนื้อแป้งที่ได้จะหยาบคายน้อยกว่าแป้งขนมปัง แล้วก็ให้ความเหนียวพอเหมาะพอควร ก็เลยเหมาะกับทําคุกกี้ (Cookie),บราวนี (Brownie),แพนขนมเค้ก (Pancake),พาย (Pie)หรือเอามาทําแป้งชุบทอด (Batter Flour)แป้งสาลีธรรมดานับได้ว่าเป็นแป้งที่ราคาแพงถูก รวมทั้งหาซื้อได้ง่ายที่สุด
2.1.3Cake flour is low in protein at 7- 9% or the lowest of the flour. The color of the dough is the whitest of the whole dough, but it absorbs less water, perfect for making cakes. For example, jam rolls, egg desserts and some cookies, a foreign bakery recipe that uses cake flour as a ingredient, are more common for baking, but in Thailand it is more popular with baking powder or baking soda.
2.2) Sugar
The most popular sugar for making bakeries is used in 4 categories:
2.2.1Granulated Sugar is the sugar we use in general. Many types of bakery can be made, but it is difficult to dissolve because the sugar crystals are much larger than other types of sugar.
2.2.2 Brown sugar or raw sugar cane juice when it is separated from molasses, but it has not passed the way of purification, so it is highly moisturizing, aromatic, before it is used to make bakeries, it is used for sweets that need to smell, labor ministry and social welfare, and the color of the sugar.
2.2.3Icing Sugar refers to finely ground sugar as white powder, like flour, andcontains corn starch for 3% of the sugar weight. It's a duty to protect againstcaking agents in sugar powder, often used to sprinkle desserts.
2.2.4Caster Sugar is a sugar that is more finely crystalline than ordinary sugar. It's better to make baked desserts because they melt better, but because sugar is expensive. We can bring white sugar to the ground with a grinder of food instead.
2.3)Leavening Agent
There are two key types of swells that we use:
2.3.1 Baking powder is a supplement that helps to soften the dessert. It is now common to use double action baking powder, or workplace baking powder, twice as much as it performs during mixing, as well as the second time it operates at a time when the dessert is ripe. Baking powder can be found in bread, guys. Pan cake, waffles and muffins.
2.3.2Baking Soda is also known as sodium bicarbonate, another supplement that helps make the sweet meat more fluffy, white powder, partially salty, and has a mild alkaline effect on the inside of the ingredients that contain heavy ingredients and has built-in sugar, such as cocoa powder. Banana Meat
2.4) Yeast (Yeast)
Yeast is a feature for converting sugar to carbon dioxide and alcohol. The principle of yeast operation And while it's eating, it breathes out the spill, and then exhales the carbon dioxide, and when we bake the dough, the gas that it spits out pops up between the bread, causing it to be porous and fluffy. Improves the amount of bread meat It has a good texture and a good composition with a personal flavor. The yeast used now is popular in 3 categories.
2.4.1 Fresh Yeast when activated and need to be stored in a freezer, as well as for short storage.
2.4.2 Dried Yeast Dry Yeast, do not store in the freezer. It is necessary to dissolve warm water at 38 °C before use, use water 4 times as much as yeast, add 10% of the yeast weight.
2.4.3 Ready-made yeast InstantYeast reduces the time it takes to mix the dough, which does not have to be stored in the freezer because it can be stored at a normal temperature, but when activated, use it quickly or in a container with a lid and refrigerate at a temperature of less than 3°C.
2.5) Egg
For the making of bakeries, the use of eggs is preferable to chicken eggs, as well as new eggs with a high viscosity. Observing the new eggs, look at the eggshell. The surface of the shell is gripped and the buttons are stampsed. If you look at the light, you can see a little cavity. For baking, the eggs should be nailed separately from the entire component, and then they should be hammered at a time to check if the eggs we use are rotten.
2.6) Fat (Fat)
Fats are commonly used for making bakeries, such as butter. But be ware of the topic of using trans fats. For the cause of the punishment.
2.6.1 Fresh Butter Butter is made from concentrated cow's milk, so it's always chilled. Before application, it must be left to soften, so it will mix well.
Unsalted butter is a butter that does not have a specific flavor. It is very aromatic to make bakery or rice. The use of unsalted butter for the kitchen and bakery will allow you to control the taste (control the amount of salt).
Saltedbutter is a butter that is added to the salt to give it a little salty taste, which can be used in the kitchen or bakery as well.
2.6.2 Margarine ,a butter-based product that uses plant fat to produce butter instead of milk fat. It has a dark yellow color, and it can be in normal temperature without melting, so you don't have to refrigerate. The reason for using margarine or margarine instead of plain butter is to reduce funding for production.
2.6.3Shortening - a product that uses plant fat to produce butter instead of milk fat, even if it doesn't colour and smell, it looks white and doesn't smell. White butter is commonly used to make some bakeries, such as cookies -to know about the crumbly crisps and make desserts for longer, or to make doughnuts, even if they're not dead in the dough, and they're used for frying or mixed with fresh butter to make up the cake.
2.6.4Pastry Margarine is a margarine with a high melting point. It is used in the form of folding, giving birth to layers of pie, toughness, and easy to press. When baked, the butter melts, and there is a gap in the bakery. For example,croissants.
2.6.5 Oil is a fat in liquid state. It is not used in bakery products as it is soft and liquid, and it is used in quick bread products, as well as some cakes, such aschiffon cake.
2.7) Milk& Dairy Products
Milk, and the dairy products used in the bakery. It is used to correct the color, as well as to taste, and is often used in milk powder. Liquid milk due to the comfort of treatment.
2.7.1Whole Milk contains approximately 10% of the milk and is full of pure fat. Milk doesn't have fat, and butter doesn't.
2.7.2Evaporated milk is a milk that evaporates half of the water to increase the concentration of milk. If you mix fresh lychee with water in the brand, Part 1 : 1: 1 will be used for cooking rice or baked sweets or mixed with drinks such as coffee or tea, etc.
2.7.3Condensed Milk is a milk that evaporates a little water and then added additional sugar to keep the milk from spoiling, and there will be a sugar content in condensed milk between 45 and 60%.
2.7.4Milk Powder : Fresh milk that evaporates, removes water until 3 - 5% moisture is used, no need to dissolve water first. It can be divided into two types of fat-powdered milk, high in moisture and rancid. The other type is butter-cured milk. Long-lasting storage without rancid odor
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