1Most household ovens are mechanically adjusted. Therefore, the temperature of each oven cannot be completely accurate and needs to be used.Adjust and adapt to individual circumstances. Even if the oven of the same brand and model, the temperature will not be the same.

2, in ordinary flourIncorporation of 20% corn starch or wheat starch, can reduce the gluten of flour, instead of low gluten flour.

3. When using tin foil, you needMake the matt side of the tin foil touch the food.

4, when the baking formula mentioned "vegetable oil", please tryChoose a light, tasteless vegetable oilInstead of choosing heavy color and heavy flavor oils, such as peanut oil, tea oil, olive oil, etc.

5, in addition to the oven, baking the most important tool isKitchen scales and spoons. If you really don't want to buy a measuring spoon, please buy at least one electronic scale with a minimum range of 0.1 grams.

6, willWhole milk powder mixed with water in a ratio of 1:9It can replace whole milk. This can be substituted for all occasions where milk is required in baking recipes. Therefore, milk powder is more widely used in baking than milk.

7、Please do not put the bread in the freezerIt will accelerate its ageing.

8、under normal circumstances,"Butter" and "Cream"It's the same thing, the English name is BUTTER.

Most cookies can be used.90% Xylitol replaces the sugar in the formulaMake sugar-free cookies for people with diabetes or those who want to reduce their calorie intake. However, it should be noted that each person's daily intake of xylitol should not exceed 50 grams.

10, sugar can help the egg whites and whole eggs, and make the foam more stable. So when you beat the eggs,Sugar added to eggs cannot be replaced with xylitol.

11, according to personal taste needs, most of the sugar in the formula, can be adjusted within the range of 30% increase or decrease, will not have much impact on the finished product. But...Please do not increase or decrease the grease in the formula at will..

12. Both baking pan and tin foil have heat insulation effect. When the baked food is colored, a piece of tin foil is covered on the surface, or an empty baking tray is placed on top, which can prevent the food from being too dark on the surface.

13. Excellent formula, standardized operation process and accurate weighing of raw materials are the three basic elements for the success of baking.