"On the Application of Fruit Acid in Pastry"

In the preparation of pastry, if you want to achieve a wonderful state, the choice of materials is very important. Fruit acid has unique uses in the production of pastry.

Looking at various materials, fruit acid is mild in nature. In pastry, its pH can be adjusted to make the interior of the pastry more uniform. When it is added to the cake, the structure of the cake can be denser, the taste is delicate and layered.

When making cakes, fruit acid can be mixed with other ingredients. It can promote the fermentation process of the cake, making the crust crispy and the filling soft. And fruit acid has a unique taste, not strong and pungent, but fresh and pleasant, and has the finishing touch to the flavor of the cake. Add an appropriate amount of fruit acid, the fragrance of the pastry, from the simple sweet aroma, add a little bit of smart sour aroma, complement each other, and make the taste buds move.

If you use fruit acid, you must also be cautious. If the dosage is excessive, the sour taste will be too heavy, which will damage the overall flavor of the pastry; if the dosage is too small, its effect will not be obvious. Those who are good at making pastry should carefully study the nature of the ingredients and accurately grasp the dosage of fruit acid to achieve the ultimate color, aroma and shape of the pastry. Only in this way can they make high-quality pastry, and the eater will have a unique taste.