1 flour sieve
What is the most important step in baking? In each recipe, we will see a sentence "sifting through the flour." Only when the finely sifted flour is used as a raw material can the cake be of fine quality.
There are three kinds of powder screens on the market: hand cup type, disc type and handle type. Although the hand cup type is simple to operate, it should not be cleaned; the disc type flour sieve needs to be sieved into a container larger than the powder screen. The sifted flour sieve does not have these troubles, and the novice is completely adequate.
2 eggbeater
It is often necessary to send butter, eggs, and whipped cream to make West Point. The spraying of these materials is not easy. If the amount of butter that needs to be sent is small, or if some raw materials need to be "mixed but not sent", the manual egg beater will come in handy.
If you use a manual egg beater or chopsticks, it is very likely that you have not been successful. The electric egg beater has high power and fast speed, which saves a lot of time and effort when it is sent.
3 silicone pad
The silicone pad has many uses and is a good item to be baked. Because it is anti-adhesive, and the measuring spoon is easy to clean, it can usually be used to make biscuits with noodles. A silica gel mat with fiberglass is added for the oven.
Even if you don't do baking, you can usually use dumplings and noodles. As long as there is a flat land, the paving can be used. After use, it can be cleaned, folded and stretched without any problem, and it does not occupy the place.
4 mousse circle
Mousse rings come in a variety of shapes and sizes. In addition to the usual squares, circles, hearts, and other fancy. When used, the mousse circle should not be leaked when it is combined with the tin foil seal. After the production, the mold should be heated with a hot towel or a hair dryer.
5 Electronic measurement scale
Generally referred to as its electronic scale, used to weigh a variety of materials. To make West Point, you must first weigh the material accurately to make a successful snack. Don't think that the error of one or two grams is not important, and often the failure is in this detail. Electronic metering can also be replaced by ordinary metering. Peeling and at least the exact requirements are required.
6 thermometer
A thermometer is used to measure the temperature of the dough or the temperature of the liquid. Fermentation is required when making bread, and the temperature required for fermentation can be controlled very accurately with a thermometer. In the case of sponge cakes, thermometers are used because they need to be whipped with warm water.
7 measuring spoons
Measuring spoons are used when weighing less than 10 grams of dry and liquid materials. The weight of the material is based on a flat spoon. A good set of measuring spoons will have 4 small spoons and 2 large spoons.
8 squeegee (rubber scraper)
It is used to evenly mix dough, biscuit paste and cake paste. Whether it's making cakes or cookies, you need a scraper to mix.
It should be noted that when mixing cake paste, it is generally carried out by turning and mixing the side with the curvature, which is more efficient.
9 cake release knife
When making a hurricane and a sponge cake, since it is strongly adhered to the mold, it is necessary to use a demoulding knife to gently take a circle to release the mold, and the cake mold is not damaged.
10 serrated knife
It is used to cut cakes and breads. It can be cut directly when cutting cakes. It is best to heat the items for a while when cutting bread. The bread cut out in this way will not have slag.
