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Il Miglior Libro Di Ricette Di Torte Per Tutti: 100 incredibili ricette di torte, brownies, biscotti e muffin per ogni occasione
Paperback
Publisher Price: $45.97
ISBN13: 9781837899975
Publisher: Fausta Rosa
Published: Aug 1 2022
Pages: 254
Weight: 0.76
Height: 0.53 Width: 6.00 Depth: 9.00
Language: Italian
La cottura è il processo di cottura a calore secco, specialmente in una sorta di forno. È probabilmente il metodo di cottura più antico. I prodotti da forno, che includono pane, panini, biscotti, torte, pasticcini e muffin, sono solitamente preparati con farina o farina derivata da una qualche forma di grano.
- La farina è l'ingrediente base di torte, pasticcini, pane e decine di altri prodotti da forno. Fornisce la struttura o la struttura del cibo. Per la cottura vengono utilizzati diversi tipi di farina, anche se la più comunemente utilizzata è la farina per tutti gli usi poiché può essere utilizzata per tutti i tipi di prodotti da forno. Per i dolci è meglio utilizzare la farina per dolci per la sua leggerezza e il basso contenuto proteico mentre la farina per pane è la più adatta per il pane per il suo alto contenuto proteico.
Altre farine utilizzate nella panificazione includono farina integrale, farina per pasticceria, ecc.
Lo zucchero funziona non solo come dolcificante. È anche responsabile della tenerezza della torta perché ostacola l'idratazione della farina necessaria per lo sviluppo del glutine. Lo zucchero fornisce anche il colore marrone dorato di torte o pane. Il più utilizzato è lo zucchero bianco raffinato o zucchero semolato, anche se alcune ricette richiedono zucchero di canna e persino zucchero a velo.
Il grasso è necessario anche per la cottura perché rende i prodotti da forno teneri, umidi e ricchi. Il burro o la margarina sono generalmente preferiti per il loro sapore e per il colore aggiuntivo. Anche l'accorciamento viene spesso utilizzato mentre altri specificano l'olio. Il burro può essere mantecato o sciolto a seconda del suo utilizzo.
Per far lievitare le torte si aggiungono agenti lievitanti. Questo produce anidride carbonica in gran parte responsabile della lievitazione della torta o del suo volume. Inoltre rendono la torta leggera e porosa. Il lievito, il bicarbonato di sodio e il lievito sono esempi di lieviti utilizzati nella cottura. I primi 2 sono usati per torte e pasticcini mentre il lievito è usato per il pane.
Per tenere insieme la pastella e per amalgamare tutti gli ingredienti, si aggiunge del liquido. Il liquido può essere sotto forma di acqua, latte o succhi. Il latte si riferisce al latte intero di vacca. Sostituire con latte evaporato in scatola; diluirlo in proporzione 1:1. Il latte intero in polvere può essere utilizzato anche come sostituto, basta scioglierlo in acqua prima dell'uso.
Per struttura aggiuntiva, ricchezza e nutrizione vengono aggiunte uova intere, solo tuorli o solo albumi. L'importante è usare uova della stessa dimensione.
Infine, per rendere le torte più saporite e interessanti, aggiungete noci, frutta secca, aromi, spezie e anche frutta fresca.
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