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The 10 Best Baking Cookbooks for Beginners to Read in 2023

The 10 Best Baking Cookbooks for Beginners to Read in 2023, such as Mary Berry's Baking Bible, Tartine, BraveTart, My Bread, The Cake Bible,Chocolate

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Today we will talk about The Best Baking Cookbooks for Beginners to Read in 2023

Baking isn't about pleasing taste buds or just enchantment. It also helps you to learn more about the best baking cookbooks step by step and gives you the maturity needed to enhance your baking. 

Here are a few super simple best baking recipe books suitable for beginners, so you can be sure of your success! The 10 Best Baking Cookbooks for Beginners to Read in 2023.

Best Baking Books to Buy 2023

Title Pages Rating
Mary Berry's Baking Bible 400 pages
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Tartine: A Classic Revisited 328 pages
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BraveTart: Iconic American Desserts 400 pages
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The Art of French Pastry 432 pages
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The King Arthur Flour Baker's Companion 640 pages
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What does baking mean?

Baking is a process in which products are baked into finished products at high temperatures in an oven. It is the main mature method of pastry. Products undergo a series of physical, chemical, and biochemical changes during the baking process. 

such as water evaporation, gas expansion, protein coagulation, starch gelatinization, fat-melting, oxidation, sugar caramelization, and Maillard browning reaction. After baking, the product produces a pleasing color and fragrance.

During the baking process, the product will generally experience several stages of swelling and stiffening, maturity and setting, skin coloring, and internal baking--
  1. Sudden expansion and stiff hair: The gas inside the product expands by heat, and the volume of the product increases rapidly.
  2. Maturity and shape: Due to protein coagulation and starch gelatinization, the product structure is shaped and basically mature.
  3. Skin coloration: The skin is formed due to the high surface temperature. At the same time, due to the caramelization of sugar and Maillard reaction, the skin color is gradually darkened, but the inside of the product may still be wet and the taste is sticky.
  4. Internal drying: With heat penetration and further evaporation of water, the internal tissue of the product is baked to a good degree, neither sticky nor wet, nor dry, and the skin color and hardness are appropriate.
The oven door should not be opened in the first two stages of baking, so as not to affect the stiffening, shape, and volume expansion of the product. After entering the third stage, pay attention to the color of the epidermis and bottom.
If necessary, adjust the surface fire and the bottom fire to prevent the color from being too dark or even burnt.

Best Baking Cookbooks: Baking food culture

In European and American countries, baked goods occupy an extremely important position in people's lives. Almost every housewife can make cakes and snacks. 

Whenever friends and relatives gather, the host often offers homemade cakes or apple pie to the guests. Strolling through the streets, there are many homemade and self-sold bakeries and pastry shops, where you can buy fresh bread, cakes, and pastries at any time.

And the open-air cafes dotted in famous European cities such as Paris, Vienna, Amsterdam, etc., are more romantic and warm. Enjoying snacks and drinks in the background of the city's beautiful scenery is unique. 

Therefore, baked goods are not only an integral part of cooking but also a cultural symbol.

Speaking of best baking cookbooks, I used to find it difficult. For example, many biscuits will feel so tall as long as someone knows how to make them. 

However, after trying them out for myself, I found that biscuits are just an introduction to baking, as long as the ingredients are complete, they can be made.

Best Baking Cookbooks: Before putting out the recipe book 

let me start with a little knowledge of popular science:
  1. For many beginner bakers, there will be this question: What are low-gluten, medium-gluten, and high-gluten flour, and what is the difference? To put it simply, low-gluten flour is suitable for making biscuits and cakes; medium-gluten flour is generally used flour, suitable for making steamed buns, etc.; high-gluten flour is generally used for making bread, it is that simple.
  2. When making most biscuits, it can be done by heating up and down at 180 degrees for 15 minutes. Also, after the biscuits with a lot of butter are made, they won't become crispy until they are cold. Don't think you haven't made them.
  3. Before baking some biscuits, the dough needs to be frozen, because it is convenient to slice after freezing, and there is no other reason.
  4. There is also egg liquid added to the biscuits to make the biscuits more crispy and increase the coagulation power. Generally speaking, the whole egg liquid is "white + egg yolk" to break together, and a few biscuits only need the egg yolk liquid, just like this. 

The 10 Best Baking Cookbooks for Beginners and Professional Bakers 2023 

It's the must-have best baking cookbook for beginners who enjoy baking from the masters in the field. For most baking has been a stress buster. For many baking was a profound personal experience / spiritual/personal in nature. 

You could prepare a cookie a cake, or a muffin but the best baking recipe book will save you from a mistake. Best baking cookbooks for beginners are indispensable for cooking.

Related TopicsBest CookBooks

1. Mary Berry's Baking Bible 


Mary Berry's Baking Bible: Over 250 Classic Recipes by Mary Berry

This definitive collection from the undisputed queen of cakes brings together all of Mary Berry's most mouth-watering baking recipes in a beautifully packaged edition. Filled with 250 foolproof recipes, from the classic Victoria Sponge, Very Best Chocolate Cake, and Hazelnut Meringue Cake to tempting muffins, scones, and bread and butter pudding, this is the most comprehensive baking cookbook you'll ever need. 

Mary's easy-to-follow instructions and handy tips make it ideal for kitchen novices and more experienced cooks alike, and full-color photographs and beautiful illustrations will guide you smoothly to baking success. Drawing on her years of experience to create recipes for cakes, pieces of bread, and desserts, Mary Berry's Baking Bible will prove to be a timeless classic.

The recipe is very detailed. There is so much sugar that people doubt life. There is more sugar than flour to make a cake. . . The sudden death of an individual. The biscuits are okay, and the reduction of sugar does not affect the effect. It is a baking bible, very detailed and comprehensive. 

They are all British-style baking, but they are also very good. Think about it if you can reproduce the Queen's afternoon tea according to the recipe, is it very cool? There are definitely some recipes that are not available in the kitchen. The dosage steps are very detailed.

2. Tartine: A Classic Revisited


"Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites" by Elisabeth M. Pruett and Chad Robertson

This brilliantly revisited and beautifully re-photographed baking book is a totally updated edition of a go-to classic for home and professional bakers—from one of the most acclaimed and inspiring bakeries in the world. 

Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for—including their most requested recipe, the Morning Bun. Favorites from the original recipe book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. 

More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this baking and pastry book a true collectible compendium and a must-have for bakers of all skill levels

The recipes produced by the local bakery and dessert shops are beautiful in the picture. The data list of the recipe materials seems to be more scientific, and the next steps are also detailed. The difficulty is finding the graphic and video tutorial directly.

3. BraveTart: Iconic American Desserts 


From One-Bowl Devil's Food Layer Cake to a flawless Cherry Pie that's crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. 

These meticulously tested recipes bring an award-winning pastry chef's expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you'd expect from a cookbook penned by a senior editor at Serious Eats. 

Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. 

With a foreword by The Food Lab's J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

About the author 

Stella Parks is a graduate of the Culinary Institute of America. She was named one of America's Best New Pastry Chefs by Food & Wine. When not at home in Lexington, Kentucky, Stella can be found at the Serious Eats test kitchen in Brooklyn, New York.

4. My Bread 


"My Bread: The Revolutionary No-Work, No-Knead Method" by Jim Lahey

Jim's breathtaking, miraculous, no-work, no-knead bread' ("Vogue") has revolutionized the food world. Inspired by the ancient art of Italian bread making, he developed artisanal bread that is entirely his own and soon can be yours. 

The method, which captured worldwide attention, is practically foolproof and allows the home baker to let the dough rise slowly, without any kneading or fuss, and then bake it in a heavy, preheated pot. 

In "My Bread", Lahey also shares the fun of making his inventive recipes for classic pieces of bread like the rustic Italian baguette, the strata, and his famous pizza Bianca. 

With step-by-step instructions and full-color photographs of finished loaves, "My Bread" is perfect for home cooks who have always wanted to make beautiful, deeply flavored bread but found traditional recipes dauntingly complicated.

5. The Cake Bible 


Cake Baking Originator Book Classic Hot Selling 26 Years Reprinted 51 Times

Won the International Culinary Professional Association Cookbook Award, and James Beard's Most Useful Book Award.

Exclusive offering of more than 200 formulas

The Cake Bible changed the way Americans bake

"If you ever bake a cake, this book will become your partner in the kitchen." - from the foreword by Maida Heatter, This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. 

As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. 

This is the definitive work on cakes by the country's top cake baker. The Cake Bible shows how to: Mix a buttery, tender layer cake in under five minutes with perfect results every time Make the most fabulous chocolate cake you ever imagined with just three ingredients Find recipes for every major type of cake, from pancakes to four-tiered wedding cakes Make cakes with less sugar but maximum flavor and texture Make many low- to no- cholesterol, low-saturated-fat recipes.

6. Chocolate 


"Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts" by Ferrandi Paris

"The Chocolate Collection of the Paris Ferrandi Institute" is a chocolate teaching textbook for the Paris Ferrandi Institute, a French high-level vocational public college known as the "Harvard in the gourmet world". Its content is classic and unique. This book introduces various chocolate-making techniques from basic to proficient in detail. 

The introduction is mainly from two aspects: skills and recipes. The skills part includes detailed graphics and text step-by-step explanations. The recipe part is developed with exquisitely finished pictures and text steps. 

There are also advanced tutorials for professionals and food lovers to learn, master, and read. This book presents to readers his decades of domestic and international chocolate delicacy production experience and the cooking skills of top chefs. It is a chocolate treasure not to be missed.

Artist and chocolate lover John Q. Tullius said: “Nine out of ten people love chocolate, and the one who says not to love it must be lying!” There is no food like chocolate. Tempt our taste buds and stimulate our creativity. 

The fascinating combination of textures and flavors makes chocolate appear in all kinds of delicious desserts-cakes, bars, sandwich candies, etc., and all these are the complex results of terroir, year-round knowledge accumulation, and expertise.

"The Paris Ferrandi Academy Chocolate Collection" introduces detailed basic knowledge about chocolate from cocoa to tempering. Dark chocolate, white chocolate, and milk chocolate have different suitable temperatures. This book will reveal the correct blending of chocolate. Wen's judgment method, as well as common problems and solutions in the shaping process.

Tempering and dipping of chocolate, chocolate ganache and truffles, chocolate puff pastries and candies, chocolate ribbons, and other various chocolate decorations... This book presents 41 essential chocolate baking techniques at once. And is equipped with high-definition step-by-step diagrams, hand-by-hand with you to make it.

The book introduces 76 recipes for chocolate desserts, including molded and hand-dipped chocolate, chocolate bars, chocolate-flavored drinks, chocolate classics, small cakes and desserts, celebration cakes, plated desserts, ice points, etc. Each recipe is equipped with details The recipes and production methods of the materials, them is an amazing masterpiece.

In short, this book covers all aspects of chocolate. With this book, you will feel like you are in the palace of the Paris Ferrandi Culinary Academy. We invite you to share your superb cooking skills!

About the author 

The Paris Ferrandi Institute is a well-known culinary academy in France. As the "originator-level" Ferrandi Culinary Institute is a high-level vocational public college in France, famous for training cooking skills and cultivating catering professionals. Since the school was founded in 1920, generations of desserts, baking star chefs, and restaurant managers have emerged here.

7. The Art of French Pastry 


Winner of  the 2014 James Beard Award for Best Cookbook, Dessert & Baking

What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, co-founder of the renowned French Pastry School in Chicago, gives you just that.

By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. 

This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: 
  • brioche 
  • napoléons / Mille-Feuilles 
  • cream puffs 
  • Alsatian cinnamon rolls/chinois 
  • lemon cream tart with meringue teardrops 
  • elephant ears / palmiers 
  • black forest cake 
  • beignets 
as well as some traditional Alsatian savory treats, including: 
  • Pretzels 
  • Kougelhof 
  • Tarte Flambée 
  • Warm Alsatian Meat Pie 
The pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking.

But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. 

Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.

The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.

8. The Book on Pie 


"The Book on Pie: Everything You Need to Know to Bake Perfect Pies" by Erin Jeanne McDowell

Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. 

The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. 

Find everything from classics like Apple Pie and Pumpkin Pie to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions.

Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. 

With helpful tips, photographic guides, and inspirations—pie-deas—it's almost like having Erin in the kitchen baking pies with you.

9. Good to the Grain


"Good to the Grain: Baking with Whole-Grain Flours" by Kim Boyce

When Kim Boyce left the world of professional pastry chefs to stay at home with her two small children, she soon realized that her attempts to feed them good, homebaked treats left them hyperactive and crashing in the afternoon. Too much sugar, too many refined flours, not enough wholesomeness at all. 

She started experimenting with her favorite recipes, using whole grain flours like graham and buckwheat, turning out muffins and cakes that had great flavor and didn't make a nutritionist blanch. Boyce feels that baking with whole grains should be about flavor as much as anything else. 

Imagine health-food ideals combined with seasonal fruits, pastry chef flair, and deliciousness. "Good to the Grain" is for anyone who respects the ideals behind the real food movement but wants to eat food that is unmistakably delicious. 

It will appeal both to novice bakers making their first muffin and to accomplished bakers yearning for old-time favorites with updated ingredients. The grains featured are barley, corn, oat, quinoa, buckwheat, Kamut, millet, rye, and spelling. 

"Good to the Grain" gathers together some 75 recipes for muffins, biscuits, scones, pancakes, waffles, crepes, cakes, bread, and porridges. Recipes include Oat Muffins with nutmeg and crumble; Multigrain Biscuits that have all the lightness of their white flour counterpart combined with the malty goodness of barley flour; Raisin and Wild Rice Pudding; Cornmeal Waffles topped with raspberry compote; Oatmeal Pancakes made with maple sugar, lending a delicate sweetness; and, an Apple Graham Coffee Cake. 

Readers will find recipes for a sandwich loaf that can double as pizza dough, a crunchy granola bar packed with oats and seeds, and a quick guide to making fruit and nut muesli to store in a big glass jar. 

The book will explain the benefits of whole grains and will be backed with helpful information, from tools to insider baking tips to how to shop for fresh grains in a world of packaged goods. 

Chapters include Weekend Baking; Jams, Spreads, and Compotes; Bread; Cakes; Cookies; Porridge, Granola, and Muesli; Crepes; Pancakes and Waffles; Biscuits and Scones; and, Muffins. and Compotes; Bread; Cakes; Cookies; Porridge, Granola, and Muesli; Crepes; Pancakes and Waffles; Biscuits and Scones; and, Muffins. and Compotes; Bread; Cakes; Cookies; Porridge, Granola, and Muesli; Crepes; Pancakes and Waffles; Biscuits and Scones; and, Muffins.

10. The King Arthur Flour Baker's Companion 


The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook by King Arthur Flour

From Christmas cookies and pancakes to chocolate cake and sandwich bread, The King Arthur Flour Baker's Companion will be there to guide home bakers every step of the way.

Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. 

From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes—from tricky yeast bread and sourdoughs to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. 

They also present fried doughs, quick bread, batter bread, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries.

For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. 

The King Arthur Flour Baker's Companion now brings you more than 350 recipes that will teach you which ingredients work together, as well as what doesn't, and why. It is this knowledge that will allow you to unleash your own creativity and experiment in the kitchen.

You'll get a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from the pros at King Arthur. 

Recipes are enhanced with sidebars that share baking secrets and provide clear step-by-step instructions, and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations by culinary illustrator Laura Hartman Maestro.

The King Arthur Flour Baker's Companion is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you'll turn to every time you bake. 

Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy. Two 8-page color inserts; 150 b/w illustrations; glossary, resources, index.

FAQ: Best Baking Cookbooks for Beginners to Read in 2023

What is baking? How to play the feeling you want

Life is like a fast-moving train. We work hard to face life, bear the pressure, and relax at the right time between each busy period. Some people use exercise and listening to music to get out of life, while others throw themselves into the world of baking and create a time of uninterrupted inner peace with their hands. 

Baking is a totally relaxing activity. Feel the cooking dialogue with the food when making. Open the five-sense experience at this time, and you will feel your inner heart. As the bread is baked, it becomes clearer and clearer, and you can find what you are in your life.

Baking: Feel the ingredients with your hands and heart! The busier you are, the more you have to keep your mood stable! When baking, we maintain close contact with the ingredients. When we concentrate on making bread, we unconsciously let go of other thoughts, and our mood is calmer. From measuring the number of ingredients, mixing, kneading the dough, shaping, etc.? 

Every process is to observe and feel the changes in the ingredients. Prepare the ingredients such as eggs, sugar, salt, flour, and yeast powder, and don’t forget the mixing equipment. Making the dough is about to start! Slowly pour the ingredients into the bowl, beat evenly with a mixer, add the flour, and knead the dough with both hands. 

At this time, you can feel the moment when your hands touch the dough, the soft, slightly sticky touch. When picking up the dough and kneading, use the kneading technique and folding, toss the dough out and hit the tabletop, and then push the dough. Fold to strengthen the structure and allow the yeast to ferment. 

When shaking and folding the dough, feel the strength of your hands and the rhythm of your body, while releasing your pressure, practice "swinging" away from your disturbing thoughts and "folding" into the expectation and happiness of the bread! Baking is not as difficult as imagined. What you need is your hands and a heart full of enthusiasm and want to feel the cooking!

The process of baking is slow but not urgent, slowing down all movements and thoughts, waiting to discover all kinds of surprises. Try DIY creative chive bread! Imagine the aroma of chives and finished bread before making it, and then use the following four steps to make it open up the sensory experience of sight, hearing, smell, touch, and taste: 
  1. Making dough: "watching" the ingredients and adding them to the conditioning basin When mixing, start stirring, pour the flour, and use a rubber spatula or rice spoon to mix well, feel the strength of the stirring and the stickiness of the ingredients attached to the spatula, and "hear" the slight sound produced by the fusion of the ingredients and the air during stirring. , The accidental sound of the mixing spoon hitting the bowl makes people smile. Then switch to mixing the dough with both hands and feel the stickiness of the dough. After repeated kneading and pressing, the shaking and folding methods come in handy!
  2. Fold the dough: "Touch" the sticky dough, start to beat, and wait for fermentation. Repeated beats are relaxed until the surface of the dough is gradually smooth. In the process, feel the softness of the dough. Hard touch. After filling the stuffing, coat with egg yolk sprinkle with chopped green onions, and bake in the oven.
  3. Waiting for baking: carefully "watch" the state of the bread slowly expanding and forming in the oven, and wait with patience and time. Remember to "sniff" the bread with your nose when the oven begins to emit a burst of fragrance.
  4. Taste careful: Ding! "Listen" to the scallion bread coming out of the oven! Smell the aroma again when taking the bread with both hands! Feel the warmth, springiness, and fluffiness of the bread with your hands, and then slowly "taste" it. At the entrance, I feel the fusion of chives, bread body, and fillings in my mouth, and I also thank myself for making delicious bread in my heart.

What exactly does baking do? 

Baking, also known as baking and roasting, refers to the process of drying and hardening the material through dry heat under the ignition point of the material. Baking is an indispensable step in the production of bread and cake products. 

After a series of chemical changes such as starch gelatinization and protein denaturation after baking, the bread, and cake achieve the purpose of curing. It can also change the taste of food.

Baking is based on grains, oils, sugar, eggs, etc. as raw materials, adding appropriate amounts of auxiliary materials, and through the processes of kneading, forming, baking, etc., to produce foods with various flavors and rich nutrition. 
Although the bakery has a wide range, a wide range of varieties, different shapes, and different flavors, it mainly includes three types of products such as bread, cakes, and biscuits.

Food Category:

  1. Pulp skins: made with syrup and noodles, stuffed, shaped, and baked, such as pulped moon cakes and double hemp moon cakes.
  2. Mixed sugar crusts: Use powdered sugar to mix noodles, fill, shape, and bake to make Cantonese-style moon cakes.
  3. Biscuits: hand-made pastry-style biscuits. Oil, sugar, noodles, and water are mixed together, rolled into slices, and baked to make them, such as Takahashi thin crisp, sesame cake.
  4. Crisps: made with high oil, sugar, and noodles, printed, cut into pieces, and baked, such as almond crisps and sugar crisps.
  5. Cakes: Use a large number of eggs, add sugar and noodles, whip into a paste, cast into a mold, and bake or steam, such as lama cakes and square cakes.
  6. Deep-fried products: prepared by deep-frying after being prepared, such as platoon fork, twist, sashimi, etc.
  7. Other categories: All pastries with different ingredients, processing, and cooking methods from the first six categories belong to this category, such as mung bean cake, Lantern Festival, various cake balls, etc.

Baking Nutritional Value

Humans love bakery products because they are nutritious, not to mention that most bakery products are suitable for adding various nutritious food ingredients. As far as its main raw material wheat flour is concerned, it has a nutritional advantage that other grains cannot match. 

The protein contained in wheat flour is 2 to 3 times that of rice and about 2 times that of cornflour, especially its calcium content is about 4 times that of rice and more than 8 times that of cornflour. VBA, VB2, niacin, and other contents of wheat flour are 3 to 4 times that of rice.

In addition, baked foods are rich in protein and amino acids due to the physical and chemical effects of yeasts, are easy to absorb, and have good taste and color. Therefore, in Western countries, the bread of baked goods has almost become synonymous with food and grain.

Baked food is not only rich in nutrition but also has processing advantages that other foods cannot match. The unique gluten component of wheat flour makes the baked food not only processed into many forms with various patterns and styles but also due to its dough processing operability, steaming swelling, finished product preservation, edible convenience, etc. 

It has become the most influential staple food for industrialization since mankind entered the era of industrialization.

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