常用的烘焙原料有:
動物無鹽黃油unsalted butter
橄欖油 oliver oil
色拉油 salad oil
動物淡奶油 whipping cream
牛奶 milk
砂糖 cater sugar
糖粉 Icing sugar
巧克力 chocolate
可可粉 cocoa powder
桂皮粉 cinnamon powder
幹酵母粉 dried yeast
杏仁面粉(新鮮杏仁磨碎)almond flour
新鮮雞蛋 fresh eggs
小麥面粉:自發粉、標準面粉、高筋粉 self-Raising flour、 standard flour 、bread flour
發酵粉(小蘇打和塔塔粉)baking powder
新鮮水果(香蕉、蘋果、梨、李子、櫻桃、草莓)fresh fruits
幹果(葡萄幹、杏仁、核桃仁、榛子)dried fruits
鹽salt
烘焙產品常用原材料:Shop-bought
裱花蛋糕用植物奶油(含反式脂肪酸)
人造黃油和起酥油Margarine(如棕櫚油,從化學硬化油制成,含反式脂肪酸
made from chemically hardened oils such as palm
動物黃油Butter(只使用在少量蛋糕中)only in a minority of cakes
糖Sugar
葡萄糖Glucose
果糖Fructose
轉化糖糖漿Invert sugar syrup
罐頭水果caned fruits
幹蛋粉Dried egg powder
脫脂奶粉Skimmed milk powder
小麥面粉Wheat flour
玉米粉Cornflour
改性玉米澱粉Modified maize starch
改性木薯澱粉Modified tapioca starch
大豆粉Soya flour
醒發劑(二磷酸二鈉,碳酸氫鈉,碳酸鈣)
Raising agents (disodium diphosphate, sodium hydrogen carbonate,calcium carbonate)
甘油(保濕劑以保持蛋糕濕潤更長時間)
Glycerol (a humectant to keep cake moist longer)
乳化劑(洋槐樹膠,單不飽和脂肪酸和甘油
Emulsifiers (acacia gum, mono and diglycerides of fatty acids)
鈣硬脂- 2 -酰乳酸鈉,聚甘油脂肪酸酯)
calcium stearoyl-2-lactylate, polyglycerol esters of fatty acids)
酸度調節劑(檸檬酸鈉,檸檬酸)
Acidity regulators (sodium citrates,citric acid)
調味品通常是合成 Flavourings, usually synthetic
色素(花青素)Colouring (anthocyanins)
防腐劑(山梨酸鉀)Preservative (potassium sorbate)
穩定劑(黃原膠,tragacanth)Stabilisers (xanthan gum, tragacanth)