It's just a few hard bones to open up about cake:Formula ratio, material logic, warming time, basic working methodsI don't know. I've learned to open a private house for three years, and the previous eight steps have been put on the "basket without being locked up and coming up to do it." it's not a bad day, so let's break these pieces and save those who just entered。
What'd you learn first
As a first step, many people went to the wind and collapsed, broke and dried like bread. What's the problem? You don't get "why this?" why would butter soften room temperature instead of microwave heating? Why would an egg split? What is sugar doing besides sweet? These underlying logics don't make sense. You turn over the car with a square. I didn't do anything in the first month, i looked at the principles, i looked at the video, i looked at the material, and i knew everything。
It's not too much of a tool. It's probably only 150 or even lower when you bake the temperature on the square. I'll buy one for a couple of dollarsAn oven thermometerIt's a hundred times better than your blind guess when you try to warm up first。
What's the size of the cake formula
A hundred squares is better than a benchmark. Wind is about 100 grams of low-band powder, 80 grams of sugar, 40 grams of oil, 150 grams of egg fluid, and the operation of eggs. The amount of musrygilitin directly determines the hardnessOne gilditin coagulates about 50 grams of liquidYou've got to know the difference between 6 and 8 inches. Seize this bottom logic, change tastes and sizes, and increase or decrease proportions no longer depend on the dead。
The liquids and the dry materials must not be poured in at once。Once the pasta is sprainedIt's a matter of physics. It doesn't matter if your square is beautiful. That's the way it's done. It's the way it's gonna be。
What's the temperature of a cake
The cake isn't "when the time comes." 170 to 180 degrees, 25 to 35 minutes is the approximate range, but you have to judge by looking and touching: the colour of the surface, whether there is a rebound at the pressure. I usually open the door in five minutes, and then i put a sheet of tin paper over it. Every oven has a different temper. Don't stare at the minutes on the recipe。
Don't get out of the oven. The wind is to be retorted, completely dry and then released, and moose will have to freeze for more than two hours to move. This is not a technical step, but a lot of people are discouraged. You're in a hurry to pry, to cut your face open or fall, and you're out of your mind, and you're falling apart。
Basic knowledge is not enough for one day. In the right direction, the cost of the error is much lower. When you do more, remember more, film more, write two lines of notes for every cake you finish, you slowly have these things in your hands and you don't have to look everywhere。
