烘焙新手上路.doc

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1 ***** *****... 5 ***** ( )*****... 5 ***** *****... 5 ***** ***** () [ ] [ ] [ ] [ ]... 32

2 (dough) (bather) (mix) Sponge Cake 2 Chiffon Cake 3 Angel Fool Cake 4 Pound Cake 5 Cheese Cake cream cheese

3 6 Mousse Cake ( ) %, , 2 1/2 1/2 1/2 1/2 60 :

4 ~ ~80% 28 80~ (Fresh yeast) (Active dry yeast) 4~ (Instant dry yeast) 6. : =3:1 : =1.5: bar brownies 2. Ladies Finger Macaroon

5 1. (Pate Sable) QUICH 3. ***** ***** 1 =240ml 1 =15ml 1 =5ml 1/2 =2.5ml 1/4 =1.25ml 1 = =500 (g)=10 1 =50 1 =454 =16 ***** ( )***** 1/2 =15 1 =30 3/2 = =100 4 =115 8 = = =454 =1 ***** 1 (2 )=30ML 4 (1/2 )=125ML 8 (1 )=250ML 12 (1+1/2 )=375ML 16 (2 )=500ML ***** 1/8 =0.5ML 1/4 =1ML 1/2 =2ML 3/4 =4ML 1 =5ML 1 =15ML 2 =25ML 1/4 =50ML 1/3 =75ML 2/3 =150ML 3/4 =175ML 1 =250ML 2 =500ML=1 (pint) 3 =750ML 4 =1L=1 (quart)

6 1 =13 1 =227 =1/21 =2 1 =454 1 =14 1 =227 =1/2 1 =14 1 =227 =1/2 1 =14 1 =227 =1/2 = 4 += 1/2 + 1 =6.25 ( ) 1 =60 ( ) 1 =55 1=20 1=35 1=200 1=130 1=180~200 1=200~220 1 =21 ( ) 1 =130 1=120 1 = =7 1 =16 1 =21 1 =340 1=114 1=170 1 =3 1 =5 ( ) 1 =4 1 =4.7 1 = Flour & Whole Wheat 2. Rice Powder 3. Tapioca 4. Corn Starch 5. Flour Starch 6.Salt 7. Powdered Sugar 8. Sugar 9. Brown Sugar 10. Baking Powder 11. Baking Soda 12. Pectin 13. Dry Yeast & Compressed Yeast 14. Agar Gelatin Jelly T & Pearl Agar

7 Jam 18. Honey 19. Egg 20. Butter 12% 21. Butter Oil & Margarine 22. Shortening 23. Oil 1:3 24. Milk 25. Cream Cheese 26. Yogurt 27. Mascarpone Cheese 28. Whip Cream 2738% 29. Coffee Powder 30. Chocolate Cocoa Powder 100% 32. & Cinnamon 33. Vanilla (Vanilla Extract) 34. Green Tea Powder 100% 35. Rum 40% 36. Fruit Liqueur 37. Whisky 40% 38. Coffee Liqueur

8 39. Lemon & Orange 40. Rasine & Mulberry 41. Mixed Dry Fruits 42. Fruitsin light syrup & Pie Filling 43. Canned Cherry & Peach 44. Walnut 45. Cashew Nut & Pine Nut 46. Shelled Almond& Flaked Almond 47. Chopped Almond& Almond Powder *********************** **************************

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10 Butter Margerine Whipping cream Vegetable oil SP / Sponge emulsifier / Cheese Cheese Powder Cream Cheese T/ / Algae Powder / Gelatine / Gelatine Sheet -- Corn Starch Vanilla Essence Yogurt Strawberry Condensed milk () Scale 1 2. Measuring Spoon / cc1 5cc 3. Measuring Cup 1 236cc 4. Mixing Bowl

11 5. Pastry Brush 6. Whisk/Whipper ( ) 7. & PaletteKnife&DoughScrape 8. Rolling Pin 9. & Rubber Spatula &Wooden Spatula 10. Sieve

12 11. Strainer 12. Cooling Rack/ Inver track 13. Juicer 14. Grater 15. Pie Weights

13 16. Dough Mat 17. & Pastry Bag &Nozzle 18. Baking Paper 19. Round Pan 20. RingMould 21. LoafPan

14 22. Thermometer & Pie& Tart Pan 24. Baking Cup muffin 25. Chocolate Mould 26. Baking Mould 27. SoufflDish (souffl )

15 28. Pudding &Jelly Cup 29. Cookie Mould (A) 14% (B) 12% 9~12% 8.5% 4:1 / 65

16 1 Hydrogenated Margarine 20% 2 Shortening 3 Oleo Margarine 44 Milk Evaporated Milk Condensed Milk 0.5% 24% Whipping Cream Whipped Cream 1 47% 40% Cream 2 Yogurt

17 Sour Cream 18% Cheese A 1 cream cheese 2 Mascarpone cheese 80% 3 Mozzarella Cheese Mozzarella 50% 4 Parmesan Cheese 10

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19 1:2 3843

20 2738% 30

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22 %-1.5% ml % 1213% % PATENT 12% %

23 % % 100% % 100% 100% 1 % % 300g = %*100%/ % 2 = *100%/ % 3 = *100%/ 4 = * %/100% 5 = *100%/ 6 = *100%/ % 7 = * 8 = /100%- *100- ] 9 = *100%/ % 10 %= - / 11 = - / 1 = * = * = * - /80+ 4 =

24 %200% 75%150% 2 100% 75% 3 50% 4 10%15% 1% 1% % 87.5% 4% %110% 0 80%110% 10%50% 25%50% 40%70% 020% 015% 2 150% 0.5%1.5% 2%4% 3 120%140% 140%160% 4 1 X 2 M M 3 1

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