What are the different materials in baking and its uses?

In baking, various materials play crucial roles in creating美味的treats. Some of the most commonly used materials include:

1. Flour: Flour serves as the foundation for many baked goods. It provides structure and acts as a thickening agent. Different types of flour, such as all-purpose, bread, cake, and pastry flour, are used depending on the desired outcome.

2. Sugar: Sugar adds sweetness and contributes to the browning of baked goods. It also helps in preserving the treats and keeping them moist.

3. Butter: Butter adds richness, flavor, and tenderness to baked goods. It also aids in creating flaky layers in pastries.

4. Eggs: Eggs provide structure, moisture, and richness to baked goods. They also act as a binder and help in creating a golden crust.

5. Milk: Milk adds moisture, tenderness, and flavor to baked goods. It also helps in browning and provides some nutrients.

6. Yeast: Yeast is a type of fungus used as a leavening agent. It produces carbon dioxide gas, which causes baked goods to rise.

7. Baking Powder: Baking powder is a chemical leavening agent that releases carbon dioxide gas when mixed with liquid and heat, causing baked goods to rise.

8. Baking Soda: Baking soda is another chemical leavening agent that reacts with acids in the dough to release carbon dioxide gas, resulting in a rise.

9. Salt: Salt enhances the flavor of baked goods and balances the sweetness. It also helps in gluten development and browning.

10. Spices and Extracts: Spices and extracts, such as cinnamon, vanilla, nutmeg, and almond, add flavor and aroma to baked goods.

11. Chocolate: Chocolate is a popular ingredient in baking and can be used in various forms, including cocoa powder, chocolate chips, and melted chocolate.

12. Nuts and Seeds: Nuts and seeds provide texture, crunch, and flavor to baked goods.

13. Fruits and Vegetables: Fruits and vegetables can add sweetness, tartness, moisture, and color to baked goods.

14. Honey: Honey adds sweetness, moisture, and flavor to baked goods. It also has antimicrobial properties and helps in preserving treats.

15. Yogurt: Yogurt adds moisture, tenderness, and a slight tangy flavor to baked goods. It also provides some nutrients.

These materials, when combined in the right proportions and techniques, yield delicious and satisfying baked goods that can be enjoyed by people of all ages.