NAJBOLJŠA KNJIGA RECEPTOV ZA TORTE ZA VSE

NAJBOLJŠA KNJIGA RECEPTOV ZA TORTE ZA VSE

Tina Koren

34,46 €
IVA incluido
Disponible
Editorial:
Tina Koren
Año de edición:
2023
ISBN:
9781835648940
34,46 €
IVA incluido
Disponible

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Sobre IBD

Peka je proces kuhanja na suhi toploti, zlasti v kakšni pečici. Verjetno je to najstarejši način kuhanja. Pekovski izdelki, ki vključujejo kruh, žemljice, piškote, pite, peciva in kolačke, so običajno pripravljeni iz moke ali zdroba, pridobljenega iz neke vrste žita.Moka je osnovna sestavina tort, peciva, kruha in številnih drugih pekovskih izdelkov. Zagotavlja strukturo ali okvir hrane. Za peko se uporabljajo različne vrste moke, najpogosteje pa se uporablja večnamenska moka, saj jo lahko uporabimo za vse vrste pekovskih izdelkov. Za pecivo je najbolj primerna moka za pecivo zaradi njene rahlosti in nizke vsebnosti beljakovin, za kruh pa je najprimernejša moka za kruh zaradi visoke vsebnosti beljakovin. Druge moke, ki se uporabljajo pri peki, vključujejo polnozrnato moko, moko za pecivo itd.Sladkor ne deluje le kot sladilo. Prav tako je odgovoren za mehkobo torte, ker ovira hidratacijo moke, ki je potrebna za razvoj glutena. Sladkor poskrbi tudi za zlato rjavo barvo tort ali kruha. Najpogosteje se uporablja rafiniran beli sladkor ali granulirani sladkor, čeprav nekateri recepti zahtevajo rjavi sladkor in celo slaščičarski sladkor.Za peko je potrebna tudi maščoba, saj naredi pečene izdelke mehke, vlažne in bogate. Maslo ali margarina imata običajno prednost zaradi okusa in dodatne barve. Pogosto se uporablja tudi skrajšanje, medtem ko drugi določajo olje. Maslo lahko premagate ali stopite, odvisno od uporabe.

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