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Le Meilleur Livre de Recettes de Gâteaux Pour Tous
Paperback
BakingEntertainingFrench Cooking
Publisher Price: $45.99
ISBN13: 9781837899982
Publisher: Emilie Lagarde
Published: Aug 2 2022
Pages: 258
Weight: 0.77
Height: 0.54 Width: 6.00 Depth: 9.00
Language: French
La cuisson au four est le processus de cuisson à la chaleur sèche, en particulier dans une sorte de four. C'est probablement la méthode de cuisson la plus ancienne. Les produits de boulangerie, qui comprennent le pain, les petits pains, les biscuits, les tartes, les pâtisseries et les muffins, sont généralement préparés à partir de farine ou de semoule dérivée d'une certaine forme de grain.
La farine est l'ingrédient de base des gâteaux, pâtisseries, pains et de nombreux autres produits de boulangerie. Il fournit la structure ou le cadre de la nourriture. Différents types de farine sont utilisés pour la cuisson, bien que la plus couramment utilisée soit la farine tout usage, car elle peut être utilisée pour toutes sortes de produits de boulangerie. Pour les gâteaux, il est préférable d'utiliser de la farine à gâteau en raison de sa légèreté et de sa faible teneur en protéines tandis que la farine à pain est la plus adaptée aux pains en raison de sa forte teneur en protéines. Les autres farines utilisées en boulangerie comprennent la farine de blé entier, la farine de pâtisserie, etc.
Le sucre n'agit pas seulement comme édulcorant. Il est également chargé de rendre le gâteau tendre car il entrave l'hydratation de la farine nécessaire au développement du gluten. Le sucre donne également la couleur dorée des gâteaux ou des pains. Le plus utilisé est le sucre blanc raffiné ou le sucre granulé, bien que certaines recettes demandent du sucre brun et même du sucre à glacer.
La graisse est également nécessaire pour la cuisson car elle rend les produits de boulangerie tendres, moelleux et riches. Le beurre ou la margarine sont généralement préférés en raison de leur saveur et de leur couleur supplémentaire. Le shortening est également souvent utilisé tandis que d'autres spécifient l'huile. Le beurre peut être crémeux ou fondu selon son utilisation.
Pour faire lever les gâteaux, des agents levants sont ajoutés. Cela produit du dioxyde de carbone en grande partie responsable de la montée du gâteau ou de son volume. Ils rendent également le gâteau léger et poreux. La levure chimique, le bicarbonate de soude et la levure sont des exemples de levains utilisés en boulangerie. Les 2 premiers sont utilisés pour les gâteaux et pâtisseries tandis que la levure est utilisée pour les pains.
Pour maintenir la pâte à frire ensemble et mélanger tous les ingrédients, du liquide est ajouté. Le liquide peut être sous forme d'eau, de lait ou de jus. Le lait fait référence au lait de vache entier. Remplacer par du lait évaporé en conserve; le diluer dans une proportion de 1:1. Le lait entier en poudre peut également être utilisé comme substitut, il suffit de le dissoudre dans l'eau avant de l'utiliser.
Pour plus de structure, de richesse et de nutrition, des oeufs sont ajoutés - soit entiers, soit uniquement des jaunes d'oeufs, soit uniquement des blancs d'oeufs. L'important est d'utiliser des oeufs de même taille.
Enfin, pour rendre les gâteaux plus savoureux et plus intéressants, ajoutez des noix, des fruits secs, des arômes, des épices et même des fruits frais.
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