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    Home > Food News > Food Articles > A must-have tool for dessert making.

    A must-have tool for dessert making.

    • Last Update: 2020-09-07
    • Source: Internet
    • Author: User
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    Original title: Dessert making must-have
    to do good, must first al-leigh. The stirring steps are essential in the process of making desserts. According to the characteristics of different mixing tools and mixing methods, flexible selection of suitable mixing tools and techniques, you can do more with less. If the light cream, protein, to play a puffy light state, the choice of mesh mixer is the most suitable. So what common mixing tools are needed to make desserts?
    rubber scraper
    features: rubber scraper, also known as silicone scraper, is a flat soft scraper. Rubber scraper is convenient, easy to clean, flexible and inexpensive, and is one of the most common mixing tools in dessert making.
    mixing method: cut mix, mix, press mix.
    materials: usually used to stir batter, jam, mousse and other soft materials.
    precautions and shopping tips:
    .1. Because the rubber scraper's head is softer, stirring materials with a harder texture are more labory.
    2. When buying a rubber scraper, try to choose an all-in-one scraper, easy to operate, easy to clean;
    of the manual
    : the contact surface with the material stirring is large, the grip is better, the operation is simple and convenient.
    how to stir: stir, beat.
    suitable materials: egg whites, stirring cream, mousse, caster sauce and other liquid materials.
    precautions and shopping tips:
    .1. The egg beater is suitable for stirring a small amount of material, if the material is more, can be put into the cook's machine, using a mesh blender to stir.
    2. Egg beater to choose a better grip, wire and handle to be firm and strong at the connection.
    3. The number, weight and hardness of the wire of the egg beater are different, according to the individual needs of the selection of suitable egg beater. More wire and better elasticity of the egg beater, easy to be wrapped in more air when stirring, suitable for the hair of egg liquid, light cream. Wire thicker, larger interval egg beater, suitable for spreading butter and stirring softer texture dough, such as cookies, puff dough and so on.
    electric egg beater
    features: electric egg beater flexible and convenient operation, can quickly send out the material, stirring evenly, easy to clean, easy to carry.
    how to stir: stir, beat.
    applicable materials: egg whites, yolks, cream and other materials.
    precautions and shopping tips:
    .  1. Try to choose a larger power egg beater, power is less than 100 watts, the motor power is insufficient, the production of products need to spend more time.
    2. The electric egg beater is suitable for stirring a small amount of material, if the material is more, can be put into the cook's machine, using a mesh mixer to stir.
    mesh mixer:
    is also called a spherical agitator, installed in the chef's machine for use. Mesh agitator and material contact surface is large, contact surface is dense, hair and mixing speed is fast, can quickly present a delicate and smooth state, saving time and effort.
    the stirring method: hair, stirring.
    materials: protein, egg yolk, whole egg, butter (softened), light cream and other soft liquid materials.
    and shopping techniques:
    wire is used firm and strong, the arc moderate agitator.
    fan-shaped
    characteristics: small contact surface, strong, can effectively mix hard materials and powder substances.
    how to stir: stir, beat.
    materials: cold butter, almond paste, biscuit dough and other hard materials.
    precautions and shopping tips: You can
    as much as possible to choose a material with high toughness and hardness.
    shredder
    characteristics: strong, blade, strong crushing, better sealing, large contact surface.
    : Crushing
    materials: hard, soft materials that need to be mixed quickly.
    and shopping tips:
    try to choose a high power, blade tough sharp, the base with anti-slip function of the cooking machine, operation time and effort.
    homogeneity machine
    features: there are four blades, can quickly mix, crush ingredients, with the role of eliminating bubbles

    suitable materials: the production of noodles, sauces, cream and other materials.
    precautions and shopping techniques:
    try to choose a better grip, power, blade tough sharp homogeneity machine.
    semi-circular scraper
    features: large contact surface, can quickly cut and mix, to avoid material deblistering or ribs.
    stirring method: mixing, cutting
    applicable materials: makalong batter, cake batter and other materials
    Precautions and shopping tips:
    choose the right size, soft hard and moderate PP material. (Iron Strong)
    question
    question: Why do you usually use a rubber scraper instead of an egg beater when stirring the cake batter?
    : Use an egg beater to stir the cake batter, easy to stir the flour in the batter out of the ribs, in addition to the easy to de-foam the batter. Therefore, usually use a rubber scraper for cutting or mixing techniques to quickly mix, to avoid the batter out of the ribs.
    : What's the difference between a manual egg beater and an electric egg beater?
    : Manual egg beater is generally used to do not need to over-beat the egg paste and batter stirring, can also be used to make batter and other materials when heating the bottom of the mixing tool, the advantage is smaller and lighter, you can use the wrist freely control the strength and frequency.
    electric egg beaters are commonly used to give off egg pastes or batters at high speeds, such as protein and cream, because the high-speed rotation of the motor allows the egg whites or cream to be fully spent in a relatively short period of time.
    : What is the difference and use between mixing and cutting?
    : Mixing and cutting is a common method of making dessert mixed materials, different materials mixing methods are not the same.
    : the material is turned up from the bottom of the basin, called a "flip." The mixing method is mainly used in the process of making cake paste. When we make a cake or sponge cake, we need to mix the protein cream, or cake batter with other materials, and we use the mixing method.
    : The cutting method is like cutting ingredients cut down evenly. The chopping method is usually used in mixing of oily egg mixtures and flour, such as biscuits, pound cakes, and pies.
    .
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