T hc lm bnh cn bn - Phn bit cc loi bt lm bnh (Phn 1)

Trong cc nguyn liu c bn lm bnh, bt c l l nguyn liu cn phi nhc n u tin.

Kin thc v cc loi bt & cch s dng, nu ni dng di chc vit c quyn sch. Bi vit
ny ca mnh th ch yu nhm mc ch gii thiu v phn bit cc loi bt c bn & thng
dng trong lm bnh v nu nng ni chung, nn thng tin a ra l nhng im chnh & quan
trng nht, c gng ngn gn n ht mc c th, nu c ch no cha tht n th nh mi ngi
gp thm nh

Ni v bt trong lm bnh, trc khi phn loi c l nn c i dng v Gluten vProtein. i

vi mt ngi th lm bnh, khi chn bt m th c l hm lng Gluten/Protein l mt trong
nhng yu t quan trng nht. Gluten hay cng chnh l cc chui protein trong bt m, khi
dng kh th rt l yn n. Nhng nu gp nc th cc chui protein ny s chuyn ha
thnh dng si Gluten. Tip theo, trong qu trnh nho bt, nu nhi & nho ng cch th cc
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si Gluten ny s ln dn, di ra v do dai hn (bn no lm bnh m ri th chc l s rt r

v ny
). Nhng nu ch c vy th cha , cn cn 1 th rt quan trng na l men n
gip cc si Gluten ny tm khng kh v gi li trong cc khe & l h bn trong mnh. Khi
nng, cc l kh ny s phng to, gip bnh n, trong khi si Gluten cng li, to kt cu
vng chc cho bnh.
V Gluten l yu t chnh to nn kt cu cho bnh, nn si Gluten cng to khe, honh trng bao
nhiu th bnh s c cng & dai nhiu (nh cc loi bnh m chng hn). Ngc li, nu
mun bnh mm mi & m du nh my th lng Gluten trong bt bnh cn tht l t, v cc si
Gluten cng nn yu ui, mng manh thi, ch khng ging nh Gluten trong bt bnh m
c.
Mc d protein c trong nhiu loi bt, nhng ch c cc chui protein trong bt lm t la m
(wheat flour) l c th gip to ra cc si Gluten khi nho vi nc. Mt s loi bt khc nh bt
la mch en (rye flour) hay mt s loi ht khc s khng gip hnh thnh Gluten, nn trong
mt s trng hp, gip to kt cu n nh cho bnh, khi s dng s cn phi trn cc loi
bt ny vi bt m c hm lng Protein/ gluten cao.
V Gluten quan trng trong lm bnh nh vy nn cc yu t quyt nh Gluten tt nhin cng
rt quan trng. Cc yu t ny th c nhiu, c th l lng Protein, lng nc, lng ng,
mui, cht bo, cch nho bt Nhng v trong bi ny l ni ring v bt nn mnh quan tm
n lng Protein trc nh.
Nh ni trn l khng phi loi bt no cng c th sn sinh ra Gluten, v bn thn vic
sinh si, pht trin ca Gluten cng ph thuc nhiu vo hm lng Protein nn trong phn phn
loi di y, mnh chia bt ra thnh cc nhm ty vo kh nng to Gluten ca cc loi bt nh.

1. Cc loi bt m (Wheat flour)

Bn thn cc bn bt m cng c chia ra lm nhiu loi, ty thuc vo sc khe v kh
nng sinh sn Gluten ca cc bn . V c bn th c hai nhm chnh l:

Strong flour: bt m c hm lng Gluten cao. Cc loi bt trong nhm ny thng

c dng lm cc loi bnh cn kt cu cng cp, do dai nh bnh m

Weak flour: bt m c hm lng Gluten thp. Cc loi bt trong nhm ny thng

c dng lm cc loi bnh ngt mm, mn, nh hoc cc loi trng ming c hm lng
Gluten thp
y l hai nhm ln nht, nu chia nh hn na (da vo hm lng Protein/ Gluten) trong bt,
th s c cc loi bt m (thng gp) l:

Bread flour: bt lm bnh m: hm lng Protein t 11-14%.

Pastry flour: lm bnh quy, cc loi bnh m nhanh nh Muffin v mt s loi bnh
khc mm hn bnh m nhng khng qu mm nh Gateau: hm lng Protein t 9-11%
Cake flour: bt lm bnh ngt: lm cc loi bnh cn kt cu mm nh: hm lng
Protein t 7-9%
Ngoi ba loi trn ra th hin ti trong lm bnh c 2 loi bt khc, rt rt ph bin nhng vic
phn loi khng da vo hm lng Protein/ Gluten lm, l:

All purpose flour/ Plain flour (bt m a dng/ bt m thng): y l loi bt lm

bnh thng c s dng trong gia nh (mc d sch bo l th lm bnh chuyn nghip th h
chng dng bt a dng kiu ny bao gi). Gi l bt m a dng l bi v n a dng tc l
dng lm g cng c
Hm lng Protein trong bt m a dng thng dao ng quanh
khong 10.5 11.5%.
Self-rising flour : l bt m trn sn vi bt n & mui. u im l tin hn all
purpose flour v khng cn trn thm bt n, nhc im l bt trn sn & lu th c th tc
dng ca bt n s km hn, thm na l mi cng thc bnh c th s yu cu lng bt n
khc nhau, cho nn khng th dng cho mi cng thc. C nhn mnh khng thch v khng
dng bt ny.
Ngoi cc loi bt m thng dng v thng gp nht k trn, cn mt s loi bt khc cng
c xay t ht la m l
Bt m nguyn cm (Whole wheat flour): xay t nguyn ht la m, khng ch giu
Protein hn m cn giu dinh dng v cc loi khong cht hn cc loi bt k trn. V mu
sc th cc loi bt m nguyn cm ny s c mu sm v cng km mn mng hn. Khi lm
bnh s dng bt m nguyn cm th ngi ta khuyn l nn trn bt m nguyn cm vi bread
flour bnh c kt cu do dai & ngon lnh nht.
Graham flour: cng l mt loi bt m nguyn cm, l thnh phn chnh trong cc cng
thc Cracker
Durum flour: bt xay t durum wheat, c hm lng Protein rt cao, dng lm cc loi
pasta ca
Cc loi bt m chnh th mnh ngh vy l tm ri. Hi vng l nhng thng tin ny s gip c
nh la chn c loi bt ph hp nht lm bnh
Bn thn mnh th trc y thng l
mua ba bt m bn trong siu th, sau khi bit c v Protein/ Gluten ny th i mua bt bt
u hn, v t nghin cu thnh phn bt mua ch khng xem nhn mc na.
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V vic s dng bt thay th cho nhau th c my im nh sau:

lm bnh m nu khng c bread flour, cc bn c th dng all purpose flour, bnh m s
vn ngon nhng c th s khng dai bng (nhng ni tht l nhiu loi bnh m nh Baguette
chng hn, c bread flour vn l tt nht)
Vi pastry flour v cake flour th cc bn c th thay th bt theo cng thc sau:

Thay 120gram Cake flour bng 100gram All purpose flour + 20gram Corn
starch (tinh bt ng)
Thay 120gram Pastry flour bng 105gram All purpose flour + 15gramCorn starch
Cui cng l mc d ni hm lng Protein rt quan trng, nhng thc ra mt con s ghi lng
Protein trn bao b cng cha ni ln nhiu iu lm, v cht lng ca bt cn ty thuc vo
cht lng la m, qu trnh sn xut, qu trnh bo qun Cho nn lm bnh ngon th ngoi
vic chn mua loi bt ph hp, cng nn c gng mua bt ca cc nhn hiu tin cy, v c cch
bo qun hp l (bo qun ni kh ro, thong mt, trnh nh nng chiu trc tip, bt m ra ri
th nn dng cng nhanh cng tt, v tuyt i khng dng loi bt c du hiu b mt, hng
nh).
Ht phn 1 v bt m phn 2 s v bt t cc loi ht khc & mt s loi bt dng ring cho
cc loi bnh ca Vit Nam. Chc c nh cui tun vui v
Bi vit s dng hnh nh minh ha t tm kim ngu nhin qua Google. Cc kin thc & thng
tin tham kho t sch Professional Baking ca Le Cordon Bleu.
Hi xa lc mi bt u hc lm bnh, i mua nguyn liu mnh cng bn lon lm, ti trong
siu th bn ny bt c rt nhiu loi khc nhau, nhn th li ton ting H Lan, cho nn c ln
mnh v lu tu nn mua nhm loi bt trn sn, thc ra cng l mt dng self-rising flour, nhng
li khng bit n l bt c sn bt n nn v lm vn cho thm bt n, hu qu l hng vi ln
lin mi pht hin ra, kinh nghim thng au ghi li trong nht k lm bnh, tp v Pound cake
th phi.
Ri dn quen hn mt cht th i siu th bt u bit t phn bit c u l bt m nguyn
cht, u l bt trn sn, bit chn loi bt no ngon hn, nhng vn ch bit mua bt m thi.
Mi n gn y mnh tp lm bnh m, c sch mi bit chn bt ng cch, theo hm lng
Protein v cm trong bt m. Gi th tuy vn cha tht thnh tho nhng cng quen hn nhiu
ri, i ra ca hng bn bt khng cn l ng na
Trong phn trc v bt m, mnh qun mt l cn mt kinh nghim chn bt na cho cc bn
nc ngoi nh. Bt m cc nc nh US hay c th mnh khng r, nhng ti chu u, i
khi trong siu th cc bn c th thy bt m (wheat flour) c nh s theo kiu T55, T65
Theo mnh bit th T55 c th c coi l all-purpose flour, T45 c hm lng protein thp hn,
l pastry flour, T65, 80 v 110 c hm lng Protein cao hn, dng lm bnh m, T150 l bt m
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nguyn cm. Nhng m chc l trn bao bt cng s c ghi hm lng Protein na, cc bn c
th da vo y chn l tt nht.
Cc loi bt c nh s & bnh m lm ra t tng loi

Quay li v bt, thng khi ni n bt th mi ngi hay ngh n bt m hay l bt lm t

ht la m. Nhng thc ra khi nim bt rng hn th nhiu. Ngoi xay t ht la m th cn
c cc loi bt t cc loi ht khc nh la mch, kiu mch, ri t cc loi ng cc nh ng,
hay mt s loi ht quen thuc nh hnh nhn, . C mt im nn lu l, khi dch sang ting
Vit th tt c u gi l bt, nhng trong ting Anh c mt s khc bit tng i ln gia
starch v meal. Starch l dng tinh bt, rt mn trong khi Meal l dng bt th, km mn
hn nhiu. V c s khc bit ny nn khi c cng thc cc bn cn thn ng dng nhm nh,
chng hn nh corn starch v corn meal cng lm t ng nhng l hai loi bt hon ton khc
nhau, khng dng thay th cho nhau c.
Bt cng khng ch dng lm bnh (bnh y bao gm cc loi bnh ngt kiu u, bnh
m v c cc loi bnh Vit nh bnh tri chay, bnh rn, bnh gi) m cn c th dng cho
nhiu mc ch khc nhau trong bp. Chng hn nh cc loi bt ng/ bt nng/ bt go/ bt m
c th c dng gip cc loi sp, st.. c c snh.
phn 1 mnh ni c l l ht v bt m ri, trong phn ny mnh lit k mt s loi bt
thng dng t cc loi ht ngoi la m, v mt s loi bt hay dng trong lm cc loi bnh
(hay nu n ni chung) ca Vit Nam. C nhiu loi quen thuc nh bt ng, bt go, cng c
nhng loi t quen thuc hn nh bt t la mch. Mt i dng gii thiu c l ch lm
quen, cn mun bit c th nh th no chc phi s dng lm ra hn bnh mi bit c,
cho nn mnh cng s khng i qu su, ch yu im qua bit mt thi nh
1. Rye Flour (Bt La Mch en): bt lm t ht la mch en. Bn thn rye flour cng nh
wheat flour (bt m), c chia ra lm nhiu loi, ty thuc hm lng khong cht trong thnh
phn bt. Protein trong rye flour khng c kh nng to gluten nh bt m nn cc loi bnh nu
5

ch c rye flour s rt cng v nng, do vy khi dng thng phi trn thm vi wheat flour
gip to cc si gluten, tm kh gas, gip bnh n khi nng, lm bnh nh v xp hn.
Bnh m lm t Rye flour

2. Oat Flour (Bt Yn Mch): bt lm t ht yn mch. Sn phm t ht yn mch thng

dng l rolled oats, oat bran.
3. Buckwheat Flour (Bt Kiu Mch): c hm lng gluten rt thp, thng c s dng
trong cc cng thc pancake, crepe hoc pasta
M Soba lm t bt Kiu Mch

4. Cornmeal (Bt Ng Th): bt c xay th t nguyn ht ng/bp, c hai loi l White

Cornmeal v Yellow Cornmeal tng ng vi hai loi bp trng v vng.Polenta cornmeal l
mt tn gi khc ca yellow cornmeal.
5. Corn Starch (Tinh bt ng): y l loi bt c lm t tm trng ca ht bp, rt mn, nh.
Tinh bt ng thng c thm vo cc cng thc lm bnh (theo t l quy nh) gip bnh
mm, mn v nh hn (in hnh l cc loi bnh ga t Hng Kng, ga t Nht Bn..). Hoc pha
trn all purpose flour vi corn starch theo 1 t l quy nh thay th cho cake flour. Tuy nhin
khng phi thm cng nhiu corn starch th cng tt, bi v corn starch l mt dng bt khng to
gluten (gluten free), cho nn nu dng qu nhiu corn starch, bnh s khng c gluten m
bo c kt cu vng chc.
6. Nut Flour: l loi bt c mi t cc loi ht c nhiu du nh almond (hnh nhn) hay
hazelnut (qu ph), thng c dng thm vo hay thay th cho bt m to kh v thm mi
v cho cc loi bnh ngt. Thng cc loi bnh cake lm t bt ny gi l Tortes, bt ngun ch
yu t cc nc min trung Chu u nh Hungary v o.
Torte Egyptian trong thnh phn c bt Hazelnut

7. Rice Flour (Bt Go): l loi bt lm t go t, thng c dng lm cc loi bnh ,

thng gip bnh c cng gin.
8. Glutinous Rice Flour Sticky Rice Flour (Bt Np): xay t go np, lm cc loi bnh
, mt s v d quen thuc l bnh tri chay hay bnh tri nc.
9. Tapioca Flour (Bt Nng/ Bt ao): lm t c khoai m (c sn), to snh, dai, kt dnh
cho mn n. Ngoi ra bt nng luc chn s to ra mt dng hn hp c, do v dai, n cng vi
ch rt ngon. Cc loi trn chu hay ht lu trong ch thng lm t bt ny.
10. Potato Starch Flour (Bt Khoai Ty): cng c s dng tao kt dnh nh.
11. Bt sn dy: lm t c sn dy, l mt loi bt rt mt, c th dng pha nc ung hoc
nu ch, hoc quy chn n.
kt thc phn bi vit v bt th c mt vi gch u dng lin quan n vic bo qun v s
dng bt, mnh tng hp li t mt vi ti liu, vit li c nh tham kho nh
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 Bo qun bt trong ti hoc l kn, ni thong mt v kh ro. Nn s dng bt sm sau khi

m gi.
Bt cng lu th cng kh hn, nn thng cc loi bt c, lu khi lm bnh, c bit l
bnh m, s cn nhiu nc hn.
Trong rt nhiu cng thc bnh u (bng ting Anh), s c s khc bit gia sifted flour v
flour sifted. Chng hn cng thc yu cu 100gram sifted flour c ngha l ry mn bt m
ri ong ly 100gram. Cn nu l 100gram flour -sifted tc l ong ly 100gram ri ry mn.
Thng th mnh thy trng hp u xut hin nhiu hn, do bt m khi cha ry mn s c th
b vn cc t nhiu, lm khi ong bt s b thiu chnh xc.

* Bi vit s dng hnh nh tm kim ngu nhin t Internet bng cng c tm kim Google
image
* Thng tin trong bi vit c tham kho t:
Sch Professional Baking (tc gi Wayne Gissley The Cordon Bleu)
Bi vit phn loi v bt ca ch C ti :
http://my.opera.com/BepNhaCa/blog/show.dml/16565992
Joy of Baking: www.joyofbaking.com

T hc lm bnh cn bn - Cc cht gy n (men n, bt n, mui n...)

Cc cht gy n.. nghe hi bun ci nh.
Nhng m mnh cng khng bit phi dch th no cho chun hn

Bn no gip mnh vi.

Ni v cc cht gip n, c l nn chia thnh hai nhm c bn, lin quan n hai loi bnh chnh
l bnh m (bread) v bnh ngt (cake) (tht ra chia nh th ny khng hon ton chnh xc,
nhng mc cn bn th mnh ngh chia theo cch ny s d hiu nht).
Vi bnh m (bao gm c cc loi bnh m ngt, croissant), th c s dng gip bnh
n l men n (yeast). Cn vi bnh ngt th hai loi cht gip n thng dng l bt n (baking
powder) v mui n (baking soda/ bicarb). Tuy nhin, cn phi ni thm l khng phi loi bnh
ngt no cng cn dng bt n hay mui n, v c ring mt dng bnh (Foam Cake) da vo
bt kh trong trng hay lng trng trng nh bng n m khng cn n s h tr ca bt n.
Cc thng tin nh lch s hnh thnh v s dng, thnh phn cu to,.. ca tng loi cht gy n,
mnh xin php b qua, bn no mun tm hiu thm th c th s dng Google tm kim,
thng tin c rt nhiu. Trong phm vi ca bi ny mnh tp trung vo vic phn loi v phn bit
nhng cht gy n ny, cng dng ca tng loi v cch s dng nh. Nu c im no cha
ng hoc cha th nh c nh sa v b sung gip nha

1. Men n (Yeast)
trong bi v bt m ln trc, mnh c gii thch s qua v Gluten, s hnh thnh Gluten trong
bt bnh khi nho trn v c ch n cng nh hnh thnh nn mt chic bnh (m) t bt. Mc
d Gluten l yu t quan trng, ng vai tr chnh trong vic hnh thnh cu trc cho bnh,
nhng ch ring Gluten th cha . ng hn th Gluten ch l iu kin cn. Gluten gip to ra
cc l v khe trong bt bnh, v trong cc l ny u c hi kh. Khi nng, cc hi kh ny
n phng to, ng thi Gluten gp nhit cao s cng li, to ra chic bnh n phng xp.
Vy hi kh trong cc l ny u ra? Vi cc loi bnh c s dng men n (bnh m, Danish
pastry, ) th cu tr li nm men (yeast). Men l mt loi vi sinh vt c kh nng tit ra mt
s loi enzymes gip thc y qu trnh ln men trong bt bnh m. C th l gip chuyn ha
mt s cht trong bnh to ra ru v kh cc-bon (ci ny c gii thch v mt ha hc,
nhng ni tht l hi i hc mnh dt nht l mn Ha nn ch gii thch c n y thi
).
Ru s bay hi ht trong qu trnh bt v nng, cn kh cc-bon th c gi li nh Gluten,
v tip theo th no th nh trn gii thch.
Bi v men l mt loi vi sinh vt sng, cho nn hn c phn ng li vi nhit , c th l:
0-14 C: Men hu nh khng hot ng (0-1 C l nhit bo qun men)
15-20 C: rt qu nn hot ng rt yu, chm
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20 37 C: nhit l tng, hot ng hng say nht

38-59 C: nng qu nn phn ng cng chm
60 C tr ln: men hy sinh
V men hot ng ty theo nhit nh vy nn khi nho v bt bnh m, nhit ph hp s
gip bt bnh n nhanh & tt, ngc li nhit khng ph hp s cn tr men hot ng, thm
ch gy cht men, lm bnh khng n c. Ci ny mnh s ni c th hn trong bi v bnh
m.
Trong lm bnh th c 3 loi men thng gp l:
1.
Men ti (Fresh yeast/ Compressed yeast): m, ng thnh khi, bo qun trong t
lnh. Th lm bnh chuyn nghip thng dng men ny, sch bo th, cn mnh hng ht
c th dng men ti bnh ngon hn, nhng bo qun rt mt, li cn phi dng trong
thi hn ngn na, trong khi mt khi men ti th thng l kh nhiu, tm t 300500gram.
2.
Men kh (Active dry yeast): dng ht th, to, mu nu, khi dng men nynht
thit phi kch hot men trc khi s dng, bng cch trn men vi nc m (32 38
C). Lng cht lng ny c ly t mt phn cht lng(nc, sa) c trong cng thc.
3.
Men instant (Instant yeast/ rapid rise/ quick rise yeast): cng l men kh, ht mn,
mu nu. Men instant khng cn phi kch hot, c th trn thng vi bt. Men instant gip
to ra nhiu kh gas hn men kh, cho nn vi cng mt lng bt th lng men instant cn
thit s t hn l men kh.
Men ti v men kh

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T l quy i gia cc loi men, dng thay th l (t l tham kho t schProfessional

Baking)
Nhn lng men ti vi 0.5 c lng men kh tng ng. VD cng thc yu cu
10gram men ti, th nu thay bng men kh, lng men cn dng s l 10 x 0.5 = 5gram
Nhn lng men ti vi 0.35 c lng men instant tng ng. VD cng thc yu
cu 10gram men ti, th nu thay bng men instant. lng men cn dng s l 10 x 0.35 =
3.5gram
Nu theo hai cng thc trn, th t l quy i men kh: men instant l: 1 gram men kh
= 0.7 gram men instant
Mt s lu chung vi men n l:
Nhit ph hp (nh trnh by pha trn)
Khng dng cc loi men ht hn (v nhiu kh nng l men cht ri).
Men thch chi vi ng v thch onh nhau vi mui (v onh nhau th thng hay
thua). Cho nn khi kch hot men, mt cht ng s gip men hot ng hng hn, nhng nu
men gp mui, khng cn cho vo nc, gp nhau ngoi tri thi, th chin tranh cng c th
xy ra, cho nn khi trn bt bnh m c mui th nn trn mt th trc ri cho th kia vo sau.
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Cn mt vi lu khc lin quan n s dng men trong khi lm bnh m, mnh s vit bi v
lm bnh m sau nh.
2. Bt n/bt ni (baking powder ) v Mui n (baking soda/ bicarb)
Nu nh men l loi vi sinh vt gip to ra kh gas cc loi bnh m n c, th bt n v
mui n l hai loi cht ha hc c th gip sinh ra kh Cc-bon, gip cc loi bnh ngt n xp.
Vy hai loi ny c nhng c im g, chng ging v khc nhau nh th no, c th dng thay
th c khng?

2.1. Mui n (Baking soda)

Mui n (baking soda hay bicarbonate) khi tip xc vi cc cht c tnh acid s gip to ra
CO2. Cc cht c tnh acid thng dng trong lm bnh l: mt ong, molasses (mt ma), maple
syrup, ng nu, nc p hoa qu, buttermilk, kem chua, sa chua, cocoa, chocolate. Cho nn
trong cc cng thc c s dng nhng nguyn liu ny, baking soda thng s c s dng
gip trung ha lng acid. Kh CO2 sinh ra t phn ng gia Bicarb vi cc cht c tnh acid s
bc hi v thot khi bt bnh kh nhanh. Cho nn vi cc loi bnh c s dng baking soda,
sau khi trn bt xong (tc l sau khi baking soda tip xc vi nc, sa..) cn phi c em
nng cng nhanh cng tt, nu khng cc hi kh ny s thot ra ngoi => bnh n km hoc
khng n c.
Ngoi s dng trong lm bnh, baking soda cn c rt nhiu cng dng khc, chng hn nh:

Khi hm cc loi u , cc loi tht nhiu gn, cn ninh lu th mt cht baking soda s
gip cc loi n ny mm nhanh hn, gim thi gian ninh, hm.
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Baking soda cng c s dng trung ha acid, cha au d dy

Gip ty ra cc vt bn trn cc loi dng trong nh tm hay nh bp
2.2. Bt n (Baking powder)
V thnh phn, baking powder gm baking soda v mt lng acid nht nh tng tc vi
baking soda, thm mt cht tinh bt na. V c acid nn baking powder c th s dng linh
hot hn baking soda (v d: trong cc cng thc m thnh phn nguyn liu khng c cc cht
no c cha acid nh k trn th dng baking powder ch khng dng baking soda).
Mt vi lu khi s dng baking powder v baking soda l:
1.

Tun th ng lng ghi trong cng thc, bt n nu cho qu nhiu s sinh ra nhiu
hi kh trong bnh => bnh khi nng s n rt nhanh trong khi cha kp n nh kt cu =>
sau khong 1/2 2/3 thi gian nng bnh s xp lp. Ngoi ra, cho nhiu bt n, mui n
cn c th lm cho bnh c v mn hoc ng.
2.
Khi s dng cc loi bt ny, lu l phi ry hoc trn u. V chng hn nu bt tp
trung nhiu mt ch => hi kh nhiu => gy l to trong bnh, v c th to v mn na.
3.
Nh ni trn, nu ch dng baking soda th sau khi trn bt cn mang bnh i nng
cng nhanh cng tt, nu khng cc hi kh s d b thot ra lm bnh n km. Cn vi
baking powder th cc loi baking powder hin nay a phn l double acting, cn nhit kch
hot sinh ra hi kh v gip bnh n, cho nn c th bt bnh sau khi trn vi chc
pht ri mang i nng m khng s b mt hi kh.
4.
Bo qun c hai loi cht gy n ny ni thong mt, kh ro v bc kn, trnh tip
xc vi khng kh, c bit l nu sng ni c m cao. Cch th xem cc loi cht
gy n cn tc dng khng l:
Baking powder: Pha baking powder vi nc nng (t l: 5gram baking powder: 120ml
nc), nu baking powder cn tt th hn hp s si bt ngay lp tc
Baking soda: Pha baking soda vi dm (t l: 1-2gram baking soda: 10ml dm), baking
soda cn tt th s si bt ngay lp tc
Th bt n

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V vic s dng thay th gia baking powder v baking soda: C th thay baking soda bng
baking powder theo t l 1 baking soda = 3 baking powder, nhng ngc li, khng th thay
baking powder bng baking soda, l do l baking soda cn cc loi cht c acid, nu khng s
hu nh khng to ra c CO2 gip bnh n. C cch trn baking soda vi cream of tartar
thay th baking powder nhng mnh ngh dng baking powder mua sn chc tt v bt phc tp
hn
3. Khng kh
Khng phi bnh no cng n da vo cc cht k trn. Nh mnh ni u bi, c ring mt
dng bnh ngt (Foam Cake) n ch yu da vo bt kh trong trng nh bng. V cng khng
ch cc loi Foam Cake m k c High Fat Cake cng c th n nh cc bt kh c trong trng v
b. C th l
Vi High Fat Cake (cc loi bnh c nhiu b, cht bo): khi trn bt theophng php
Creaming, vic nh bng b vi ng s gip to ra cc l kh v gi li khng kh trong b,
cho nn vi cc loi bnh ny, vic nh b bng xp l rt quan trng gip cho bnh n ti
xp. Tuy nhin do c trng ca loi bnh ny l nhiu b, nhiu bt, hn hp bt bnh thng
nng nn mt cht cht n s c s dng h tr thm.
Vi Foam Cake (bnh t bt, n ch yu da vo bt kh trong trng nh bng nh
Sponge Cake, Chiffon, Angel food cake, v mt s loi bnh khc nh Souffl.. ) th trng
(nguyn qu hoc tch ring lng , trng) s c nh bng, thng l vi ng, to ra
cc bt kh. Vi cc loi bnh ny th cho thm bt n hay mui n i khi c th s cho tc
dng ngc (ging trng hp cho qu nhiu bt n nh trong ch phn 2).
4. Bt khai (ammonium carbonate/ baking ammonia)
Thng c s dng lm quy, gip quy n xp v gin. Tn gi xut pht t mi ca bt.
Bt khai thng ch c s dng trong cc mn chin do nhit cao ca du m c th gip
kh bt mi ca loi bt ny. Ph n mang thai v tr nh c khuyn co l khng nn n cc
sn phm c cha bt khai.
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Thng tin trong bi vit c tham kho t sch Professional Baking. Hnh nh t Internet.

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