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أفضل كتاب لوصفات الكيك لل
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BakingCookbooks GeneralHoliday Cooking
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ISBN10: 1835646417
ISBN13: 9781835646410
Publisher: Lightning Source Inc
Pages: 220
Weight: 0.66
Height: 0.46 Width: 6.00 Depth: 9.00
Language: Arabic
ISBN13: 9781835646410
Publisher: Lightning Source Inc
Pages: 220
Weight: 0.66
Height: 0.46 Width: 6.00 Depth: 9.00
Language: Arabic
الخبز هو عملية الطهي بالحرارة الجافة، خاصة في بعض أنواع الأفران. ربما تكون أقدم طريقة للطهي. منتجات المخابز، والتي تشمل الخبز، واللفائف، والكعك، والفطائر، والمعجنات، والكعك، عادة ما يتم
تحضيرها من الدقيق أو الوجبة المشتقة من بعض أشكال الحبوب. الدقيق هو العنصر الأساسي في الكعك والمعجنات والخبز وعشرات المنتجات المخبوزة الأخرى. فهو يوفر هيكل أو إطار الغذاء. يتم استخدام أنواع مختلفة من الدقيق في الخبز، على الرغم من أن الأكثر استخدامًا هو الدقيق متعدد الأغراض حيث يمكن استخدامه لجميع أنواع المخبوزات. بالنسبة للكعك، من الأفضل استخدام دقيق الكعك بسبب خفة وزنه وقلة محتواه من البروتين، بينما يعتبر دقيق الخبز هو الأنسب للخبز بسبب محتواه العالي من البروتين. تشمل أنواع الدقيق الأخرى المستخدمة في الخبز دقيق القمح الكامل ودقيق المعجنات وما إلى ذلك. وظائف السكر ليس فقط كمحلي. كما أنه مسؤول عن جعل الكعكة طرية لأنه يعيق ترطيب الدقيق وهو أمر ضروري في تكوين الغلوتين. كما يوفر السكر اللون البني الذهبي للكعك أو الخبز. الأكثر استخدامًا هو السكر الأبيض المكرر أو السكر المحبب على الرغم من أن بعض الوصفات تتطلب السكر
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