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It’s going to be Christmas soon. Today, I’m going to make a few fun biscuits, just in line with the theme of the festival. Today’s biscuits are coffee-flavored which using various colors of chocolate to decorate instead of traditional icing sugar decoration .The biscuits are sweet and having rich c
07
2018-12
In the last issue, we talked about the history of three kinds of cakes. Today we talk about the differences in the production process of these three kinds of cakes. Personally feel that the most essential difference between these three kinds of cakes is not in the raw materials, but in the productio
30
2018-11
1. After using, please clean the bowl and mixing agitators to make sure the sanitary.2.The gearbox has already been added superior lubricating oil when manufacturing which can be used about half a year. If you need to add it again or change new oil, please open the top cover and put oil directly int
23
2018-11
What is cream?Cream is a product of fresh milk that has been separated by centrifugation. The cream we use in baking is generally referred to as “single cream”, also known as “fresh cream”. Its fat content is around 35%. Pay attention to the difference between fresh cream and light cream. The fresh
26
2018-10
There are still a lot of points need your attention when you beating eggs. Here are some precautions to help novice better learn how to whisk eggs.The following points need to be noted: 1, Eggs must be taken out of the refrigerator in advance to return to the natural temperature.2, Add a little salt
26
2018-10
Baking techniques are the experience of baking old drivers through various failures.In order to let the novices go over some of the "troubles" faster, just come and learn!Egg topicIt is more difficult for the whole egg whisk than only whisk egg white. because the oil contained in the egg yolk will i
19
2018-10
When beaten the egg whites, the speed of the electric egg mixer does not need to be adjusted too fast. Generally, it only uses 1 speed to play, so it is convenient to observe at any time to avoid over whisking~Egg white is relatively easy for a material to be whisk, but it must be under the premise
19
2018-10
Whisking egg white means that only the egg protein is used as a raw material, which is generally used in our most common and highest failure rate chiffon cake.The egg white whisking have two status, one is a wet foaming state, and the other is a dry foaming state.So how do you distinguish between th
