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O Melhor Livro de Receitas de Bolos Para Todos: 100 receitas incrÃveis de bolos, brownies, biscoitos e muffins para cada ocasião
Paperback
Publisher Price: $45.97
ISBN13: 9781837899968
Publisher: Eva Caballerho
Published: Aug 2 2022
Pages: 254
Weight: 0.76
Height: 0.53 Width: 6.00 Depth: 9.00
Language: Portuguese
Assar é o processo de cozimento por calor seco, especialmente em algum tipo de forno. É provavelmente o método de cozimento mais antigo. Os produtos de panificação, que incluem pão, pãezinhos, biscoitos, tortas, doces e muffins, geralmente são preparados a partir de farinha ou farinha derivada de alguma forma de grão.
A farinha é o ingrediente básico em bolos, doces, pães e dezenas de outros produtos de panificação. Ele fornece a estrutura ou estrutura do alimento. Diferentes tipos de farinha são usados para panificação, embora a mais comumente usada seja a farinha de trigo, pois pode ser usada para todos os tipos de produtos de panificação. Para bolos, é melhor usar farinha de bolo por causa de sua leveza e baixo teor de proteÃna, enquanto a farinha de pão é a mais indicada para pães devido ao seu alto teor de proteÃna. Outras farinhas usadas na panificação incluem farinha de trigo integral, farinha de pastelaria, etc.
O açúcar funciona não apenas como adoçante. Também é responsável por deixar o bolo macio, pois dificulta a hidratação da farinha, necessária para o desenvolvimento do glúten. O açúcar também fornece a cor marrom dourada de bolos ou pães. O mais usado é o açúcar branco refinado ou açúcar granulado, embora algumas receitas peçam açúcar mascavo e até açúcar de confeiteiro.
A gordura também é necessária para assar porque torna os produtos assados macios, úmidos e ricos. Manteiga ou margarina
8
é geralmente preferida por causa de seu sabor e pela cor adicional. O encurtamento também é frequentemente usado, enquanto outros especificam o óleo. A manteiga pode ser cremosa ou derretida, dependendo do seu uso.
Para fazer os bolos crescerem, são adicionados agentes de fermentação. Isso produz dióxido de carbono em grande parte responsável pelo aumento da torta ou seu volume. Eles também tornam o bolo leve e poroso. Fermento em pó, bicarbonato de sódio e fermento são exemplos de fermentos usados na panificação. Os 2 primeiros são usados para bolos e doces, enquanto o fermento é usado para pães.
Para manter a massa de massa unida e misturar todos os ingredientes, adiciona-se lÃquido. O lÃquido pode estar na forma de água, leite ou sucos. Leite refere-se ao leite de vaca integral. Para substituir por leite evaporado enlatado; diluir na proporção de 1:1. Leite integral em pó também pode ser usado como substituto, basta dissolvê-lo em água antes de usar.
Para maior estrutura, riqueza e nutrição, são adicionados ovos - inteiros, apenas gemas ou apenas claras de ovos. O importante é usar ovos do mesmo tamanho.
Por fim, para tornar os bolos mais saborosos e interessantes, adicione nozes, frutas secas, aromatizantes, especiarias e até frutas frescas.
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