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Tsingbuy on IBIE in Las Vegas in USA

Tsingbuy, who has engaged in bakeware industry for more than 12 years, are on International Baking Industry Exposition in Las Vegas in USA as an professional bakeware manufacturer.

Visits to American customers before IBIE

The IEBE is going to be held. Our partners have arrived in the United States a week earlier and spent several days visiting our customers in American.

Custom Manufacturing of Baguette Tray

Here we would like to make a brief introduction to how to custom baguette tray. The following is only for the general situation of tsingbuy French baguette baking pan manufacturer. Genarally speaking, any size of baguette tray can be customzied if there is no strict demands on row size.

The Workcraft of Multi-mould Baking Tray

As we know, the multi-mould baking tray is consist of tray frame and inner cups. When we talking about customized multi-mould baking tray, we usually customized the inner cup sizes and then set the cups into the tray frame.

About Croissant

Croissant has external crispy while soft interior, golden crisp exterior and soft interior texture. A bite is full of creamy fragrance.

Non-stick Surface Maintenance

Tsingbuy is a leading professional baking tray manufacturer in China with factory located in Guangzhou and non-ctick trays pans is one of our best-seller. Here we are going to share you some basic information in non-stick surface maintenance.

About Butter and Cheese

Butter is concentrated by the milk fat of the milk, the milk cream and skimmed milk in the milk are separated by telecentricity, and the cream layer is heated and sterilized, stirred, and only the milk fat is agglomerated. The milk fat component is 80% or more, and the water content is 17% or less.

About Milk and Cream

This article will introduce the ingredients and characteristics of milk and whipped cream, which can be better used when making cakes and pastries.
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Email: info@tsingbuy.comContact Now
Contact us
Phone: +86 755 85234769
Fax: +86 755 85234769
WhatsApp: +8615018547273
Skype: aliceliu870411
Add: B1 Building, Dafu Industry Park, Dafu Road, Guanlan, Longhua District,Shenzhen, 518110,CHINA
Email: info@tsingbuy.com
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Zoe Lee
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Home > News > Industry news > Solutions to Three Common Ques.....

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Solutions to Three Common Questions During Making Puffs

  • Author:Zoe Lee
  • Source:Tsingbuy
  • Release on :2019-06-18

This article will share three solutions to the three common problems of puff making. Why puff collapses, why puff paste is not soft and hard enough, and why should spray water onto the squeezed puff dough. And we will also recommend several sheet pan for puff and baking mat to reduce the cleaning of baking trays.






Q1: Why does a puff that expands well in the oven collapse as soon as it leaves the oven?

Because the baking is not enough! Attention should be paid to the following points, and proper judgment should be made as to whether the baking is completed or not.

1. Puff is completely inflated.

2. Crack grooves also show beautiful baking color.

3. Touch with your hands and feel that the puff has become an indelible hardness.

4. Feel the weight of the puff when you pick it up. The completely baked puff is very light.




The collapse of the puff begins with the most vulnerable part of the crack, so whether the crack groove is actually baked into a baking color is very important.

The collapse of underbaked puffs is due to the filling of wet air (air full of water vapor) in the holes of puffs. The volume becomes larger due to the high temperature in the oven. Once the oven is taken out, the temperature will drop rapidly and the volume will become smaller, which will turn into a soft paste that has not yet been baked. This is because the volume of air and water vapor is reduced and the baking is indeed completed. You can keep expanding.




Bakeware recommendation:

Professional baking tray sheet pan for puff from non-stick baking tray manufacturer-Tsingbuy




Q2: According to the formula, why can't the puff batter with eggs form the right softness or hardness?

In the process of making batter, the temperature during mixing becomes lower.

1. Harden the paste after adding eggs

It's because the temperature of the batter decreases, and the starch content in the flour increases, so it hardens, or the flow of the butter decreases. Firstly, use cold eggs, the dough temperature will drop rapidly, so use normal temperature eggs instead! Secondly, eggs are added too many times, the step time is too long, and the whole batter will be cooled, so the steps must be carried out quickly.




2. Soften the paste after adding eggs

The softening of the paste after adding eggs is due to the incomplete gelatinization of starch in flour, which does not produce enough viscosity before adding eggs. This state of batter, plus the amount of eggs formulated, of course, will become too soft.


Tips:

When flour is added, the temperature of hot water is too low. When flour is added to hot water, the temperature of hot water must be about 100 degrees Celsius. When the temperature of hot water is too low, starch in flour cannot be completely gelatinized.




Bakeware recommendation:

Wire in rim aluminum sheet pan baking tray from China aluminum baking tray manufacturer - Tsingbuy




Q3: Why spray water mist on the squeezed puff batter?

In order to delay the drying of batter surface, the batter can expand bigger.

When the batter is extruded and placed, drying of the surface will affect the state of expansion. So after extruding the batter, in order to avoid the surface drying, spray water mist first, give the batter surface moisture, the later the baking time of the puff surface solidifies, the bigger the batter can expand.

Besides, brushing egg liquid on the surface can not only prevent drying, but also deepen the color of baking.




Bakeware recommendation:

Hot Selling Heat Resistant PTFE Oven Liner Baking Mat supplied by Tsingbuyhigh quality bakeware manufacturer.




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