For reference only!
Question 2: What's the difference between fermented biscuits, tough biscuits and crisp biscuits? Fermented biscuit
Wheat flour, sugar and oil are used as main raw materials, yeast is used as filler, and various auxiliary materials are added. After dough mixing, fermentation, roll forming, lamination and baking, it is a crisp baked food with unique flavor of fermented products. Fermented biscuits are very good for people's health, and yeast is very good for the digestive system and is a good food. If you want to lose weight and shape again, it is recommended to buy low-sugar or sugar-free biscuits.
Tough biscuit
The impression of tough biscuits is mostly concave flower-shaped, with smooth appearance, flat surface, clear impression, layered cross-sectional structure, crunchy chewing feeling and pinholes on the surface (air holes are released during the production process to make the surface and bottom flat).
Crispy biscuit
Crispy biscuits have obvious appearance patterns, mostly protruding patterns, soft structure, obvious holes, and higher sugar content and oil content than tough biscuits.
No matter tough biscuits or crisp biscuits, although their ingredients and feeding sequence are different from the operation methods, they all have the following basic technological processes: tough biscuits usually use less oil and sugar in the formula, and the standard ratio is oil u sugar = 1U2.5, oil+sugar u powder = 1U2.5, in which the water content is not more than 7%. The representative products of tough biscuits are irregular products such as toys and biscuits. Tough products are named because they need to be stirred for a long time to form a tough dough.
Question 3: Which is fermented food, biscuits or rice? Cookies. Because biscuit is a crisp baked food with unique flavor of fermented products, which takes wheat flour, sugar and oil as main raw materials, yeast as bulking agent, and various auxiliary materials, through fermentation, kneading, rolling, layering and baking. Fermented cake, also known as chocolate shelf, is divided into salty fermented cake and sweet fermented cake according to the formula.
Question 4: What do you mean by "fermented biscuits"? Cookies are basically fermented. Basic materials:
Flour (the most basic, no biscuits)
Baking powder (flour needs to be fermented, and baking without fermentation is like pie)
Cream (butter) (increasing viscosity so that it won't break like dry bread when baking)
Salt (whether you like sweet biscuits or salty biscuits, a proper amount of salt is always needed)
Question 5: Now many biscuits are shown to be fermented. What's the difference between them and ordinary cakes?
Cake is an ancient western pastry, usually made in an oven. Cake is made of eggs, sugar and wheat flour as the main raw materials. Milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening and baking powder are auxiliary materials. After stirring, concocting and baking, sponge-like snacks are made.
Cake is a kind of pasta, usually sweet. A typical cake is baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), shortening (usually butter or margarine, and cakes with low fat content will be replaced with concentrated juice), liquid (milk, water or juice), essence and starter (such as yeast or baking powder).
Cookies:
The etymology of biscuits The etymology of biscuits is "bread that has been baked twice", which comes from French bis (again) and cuit (baking). It is baked with flour, water or milk and contains no yeast. As a reserve food for travel, navigation and mountain climbing, especially as a reserve food for wartime soldiers, it is very convenient and applicable.
Difference:
Cake can be oil-free and water-free, but cookies must have oil and water.
Question 6: Do bread, cakes, biscuits and noodles need to be fermented? According to the definition of fermentation, only bread is fermented.
Cakes are loose by physical and chemical methods, so are cookies, and noodles don't need to be fluffy.
Fermentation refers to the process that people prepare microbial cells, or direct metabolites or secondary metabolites by themselves with the help of microbial life activities under aerobic or anaerobic conditions. Fermentation is sometimes written as n- yeast, and its definition varies from place to place. Usually, fermentation refers to some kind of decomposition process of organic matter by organisms. Fermentation is a biochemical reaction that human beings came into contact with earlier, and now it is widely used in food industry, biology and chemical industry. It is also the basic process of bioengineering, namely fermentation engineering. The research on its mechanism and process control continues. Anaerobic respiration of microorganisms such as yeast and lactic acid bacteria is also called fermentation.
Question 7: Will fermented biscuits make you fat easily? Generally, fermented food will not cause obesity, so don't worry too much.
Guiding opinions:
Fermented biscuits can speed up digestion, so fermented food will not cause obesity. Pay attention to exercise and maintain reasonable living habits.
Question 8: Are biscuits classified food? what's up Crispy biscuit: Baked food with convex shape, porous cross-sectional structure and loose taste, which is made of wheat flour, sugar and oil as the main raw materials, adding loosening agents and other auxiliary materials, and baked by cold mixing flour, rolling, pad printing or punching. Such as butter biscuits, onion biscuits, sesame biscuits, egg crisp biscuits, etc.
? Tough biscuit: Baked food with smooth appearance, flat surface, pinholes, layered cross-section and crisp taste, which is made of wheat flour, sugar and oil as the main raw materials, supplemented with auxiliary materials such as loosening agent and improver, and made into concave patterns by hot mixing, rolling, roll cutting or printing and baking. Such as milk cake, vanilla cake, egg cake, Mary cake, Boston cake, etc.
? Fermented (soda) cake: a crisp baked food with the unique flavor of fermented products, which is made of wheat flour, sugar and oil as the main raw materials, yeast as the loosening agent and various auxiliary materials. Fermented cake, also known as chocolate shelf, is divided into salty fermented cake and sweet fermented cake according to the formula.
? Crispy biscuit: Crispy baked food with wheat flour, sugar and oil as the main raw materials, seasoning and other auxiliary materials, mixed powder, molded and baked.
? Cookies: Wheat flour, sugar and dairy products are used as the main raw materials, hydrophobic agents and other auxiliary materials are added, and dough is formed by one of extrusion, strip extrusion and steel wire cutting. The baked crispy baked food has three-dimensional patterns or regular ripples on the surface and high oil content.
? Sandwich biscuit: Sandwich baked goods made by adding various sandwich materials with sugar, grease or jam as the main raw materials between two biscuits.
? Wafer biscuits: Crispy baked food made of wheat flour (glutinous rice flour) and starch as main raw materials, adding auxiliary materials such as emulsifier and leavening agent, mixing flour, pouring and baking. Also known as waffles.
? Egg-shaped biscuits: Crispy baked food made of wheat flour, sugar and eggs as the main raw materials, supplemented by fillers, flavors and other auxiliary materials, which are whipped, mixed, poured and baked, commonly known as egg-shaped biscuits.
? Egg roll: Crispy baked food made of wheat flour, sugar and eggs as the main raw materials, supplemented by fillers, flavors and other auxiliary materials, through beating, mixing (fermented or not), hanging upside down, baking and rolling.
? Sticky cookie: a loose baked food made of wheat flour, sugar and oil as the main raw materials, dairy products, egg products, fillers, spices and other auxiliary materials, which are kneaded, molded, baked, cooled, covered with sugar flowers and dried.
? Bubble biscuit: Wheat flour, sugar and eggs are used as the main raw materials, followed by adding leavening agent, mixing with flour, rolling and kneading for many times, shaping, scalding in boiling water, soaking in cold water and baking.
Question 9: Are biscuits puffed food? Instead of a gray-shouldered leech? ? ┰? Hey? What's the matter with you? Do you know how to dye your bald head? Puffed food is mainly puffed food with bulking agent (such as alum, etc.). Some biscuits belong to puffed food, but soda biscuits don't. It is because the baking soda inside is decomposed by heat, which makes the noodles swell, not because of the bulking agent. Puffed food should not be eaten more, because it is mainly fried and will cause obesity. And many expansive agents contain aluminum, which will hinder the absorption of phosphorus and affect people's memory. Netizen fmy 189 1 said: In a broad sense, puffed food refers to any food whose volume increases obviously before and after the pickling process by using frying, extrusion, sand frying, baking and microwave. Puffing is a process in which the liquid in the processed material is rapidly heated, vaporized and expanded under pressure by using the principle of gas phase change and hot pressing effect, and the polymer in the component is structurally modified by the gas expansion force, thus becoming a porous material with network structure characteristics. Puffed food refers to food produced by puffing process. In recent years, the puffed food produced by puffing technology abroad mainly includes puffed staple food, artificial meat, potato food, dehydrated apples, fast food, snacks, instant drinks, milk substitute drinks and fortified foods. The expansion process is also used to produce starch and treat grains. Biscuits are a general term for several kinds of flour baked goods in western food. Different shapes can be sandwiched or decorated on the surface. In addition, some baked goods without flour, such as almond cakes and almond buns, are also called biscuits. Cookies are not puffed food, but fermented food.
Question 10: Do you need flour fermentation to make cookies? Biscuits are generally crispy baked goods with the unique flavor of fermented products, which are made of wheat flour, sugar and oil as the main raw materials, yeast as the loosening agent and various auxiliary materials.