What are the tools and equipments for baking? please furnish their uses.?
I can give you a few!
The rolling pin is used for shaping and rolling dough.
Measuring Spoons and Cups
You will need to use measure spoons and cups for accuracy. These tools are inexpensive and should be kept close by your mixing area.
You can use a heavy-duty electric stand mixer as an alternative to mixing dough by paw. These mixers use a dough hook attachment or a mixing blade to replicate hand kneading.
Keep a sturdy 4-quart (or more) capacity mixing bowl on appendage. I use ceramic, plastic and wooden bowls. You'll also need a mixture of sized bowls for mixing glazes and washes.
Keep several pastry brushes for applying glazes and brushing swee doughs with butter. The newer silicone pastry brushes work great and are unproblematic to clean.
Whisks are very handy contained by bread making. You can use stainless steel wire wisks or the newer silicone version. I also resembling to use a long-handled Danish dough whisk when making yeast breads.
Long-handled wooden spoons work very well. Make sure to keep hold of the spoons oiled with mineral grease.
Nothing can beat your senses in judge if the dough is ready, but a time lets you relax and do other things during rest times throughout the baking process.
Plastic Scraper and Spatula
These tools are used to assistance remove dough that is stuck on the inside of bowls and bread machine pan. The scraper is used to transfer and lift sticky dough during the kneading process.
Pans hand over shape to loaves that might not necessarily be strong enough to hold their own shape.
Loaf pan are standard rectangular-shaped pans and can be made of heavy-gauge aluminum, pyrex glass, disposable aluminum foil or serious newspaper or ceramic materials. If you use glass pan, remember to lower the oven temperature by 25° because they absorb warmth quickly.
Common sizes: 9" x 5" or 8 1/2" x 4 1/2"
You'll also need a few apt baking sheets. Look for ones made of the heaviest gauge aluminum or tin-plated steel so they won't warp at high temperature. The size of your oven will determine the size of your baking sheet. It's better to use sheets that are a few inches smaller than your oven to allow for adequate heat circulation.
Common sizes: 10 1/2" x 15" jelly roll next to a raised 1 inch edge, 11" x 17" half-sheet baking sheet, 9 1/2 x 12 1/2" quarter-sheet tub.
The pasrtry and dough blender is great for mixing flours and other dry ingredients. It helps to eliminate lumps and bumpiness in your doughs.