What is the rule of each ingredients flour fat yeast and sugar?

It seems you're asking about the role of common baking ingredients: flour, fat, yeast, and sugar. Here's a breakdown of their individual roles:

Flour:

* Structure: Flour is the primary structural component of bread, cakes, and other baked goods. The gluten proteins in flour, when mixed with water, form a network that traps air and creates a strong framework for the baked product.

* Texture: Flour contributes to the texture of baked goods, from the chewiness of bread to the tenderness of cakes. The type of flour used (e.g., all-purpose, bread flour, cake flour) influences the gluten development and ultimately the texture.

Fat:

* Tenderness: Fat, like butter or oil, adds tenderness to baked goods by interfering with gluten development. This results in a softer, more delicate texture.

* Flavor: Fats contribute to the flavor of baked goods, adding richness and depth.

* Moisture: Fats help retain moisture in baked goods, resulting in a softer and moister final product.

* Structure: Fats can also help bind ingredients together and provide structure, particularly in cookies and pastries.

Yeast:

* Leavening: Yeast is a living organism that converts sugar into carbon dioxide gas, causing the dough to rise. This creates the light and airy texture of breads and rolls.

* Flavor: Yeast also contributes to the flavor of baked goods, adding a subtle tanginess.

Sugar:

* Flavor: Sugar adds sweetness to baked goods.

* Moisture: Sugar helps retain moisture in baked goods, resulting in a softer and moister final product.

* Browning: Sugar caramelizes during baking, contributing to the browning and flavor of baked goods.

* Yeast Food: Yeast uses sugar as a source of energy for its growth and activity.

Important Notes:

* The specific roles of these ingredients can vary depending on the recipe and the type of baking. For example, a bread recipe might use a higher percentage of flour and yeast compared to a cake recipe.

* The proportions and types of ingredients are crucial to the success of a recipe. Too much sugar can make a cake too sweet or a bread too dense. Insufficient fat can make a cake dry, while excessive fat can make it too greasy.

By understanding the roles of each ingredient, you can adjust recipes to achieve the desired results and create delicious baked goods!