Eggs are one of the important materials in the production of pastries, which play a series of roles in the production of pastries, such as improving the color, aroma, taste, shape and nutritional value of products. Today, let's tell you more about eggs in pastry baking!
Generally, the amount of whole eggs used in pastry is 55-60g, about 5g of egg white, 30g of egg white, 20g of egg yolk, and the number of eggs that are too large and too small can be multiplied by the corresponding weight in the recipe to avoid the situation that the eggs are too large and too small to affect the formula and thus affect the finished product.
Main role. 1.Foaming proteins are hydrocolloids with good foaming properties. Under high-speed stirring, a large amount of air can be stirred in, so that the volume of the cake expands by heating during the baking process, and the cake structure is soft.
2.Coagulant protein is rich in protein, very sensitive to heat, and will denature and form a complex network structure with the gluten in the flour during the baking process, thus forming the basic structure of the cake and making the product form fixed and coagulated.
3.The soft egg yolk is rich in lecithin and oil, which is a natural emulsifier, which makes the oil and water mix together more evenly and ensures that the tissue structure of the product is delicate and soft.
4.The Maillard reaction between the colored eggs and the sugars gives the cake a certain color and makes the product more attractive.
5.Improve the nutritional value of egg products have more protein, rich types of amino acids, rich in oil content, especially lecithin content, which is of great significance for the development of human brain and nerve tissue. In addition to this, there are also rich minerals and vitamins, so egg products greatly enhance the nutritional value of the product.
6.Extend the shelf life of the productThe lecithin in the egg yolk can keep the product soft for a long time during storage and delay aging.