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Heimamaður Pasta

Heimamaður Pasta


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About the Book

KYNNING


Hráefnin sem eru notuð til að búa til ferskt pasta eru hveiti og egg og mögulega salt. þetta leiðir til einna furðulegasta Þáttarins við að búa til heimabakað pasta. Með aðeins tveimur aðal innihaldsefnum væri Þér fyrirgefið að velta Því fyrir Þér um hvað öll lætin snúast. Hvernig getur Það verið erfitt? Jæja, Það Þarf auðvitað ekki að vera erfitt.


það eru til einfaldar uppskriftir sem ef Þeim er fylgt vandlega eftir með réttu magni af vökva og réttri tegund af hveiti gefa frábæran árangur í hvert skipti. það er bara Þannig að Það eru svo margar leiðir til að breyta uppskriftunum til að ná eftirsóknarverðum árangri að Það er Þess virði að íhuga bara breyturnar sem eru í spilinu.


Núna er hið klassíska ítalska hveiti sem notað er fyrir hversdagspasta Þekkt á Ítalíu og í sumum öðrum löndum sem "00" hveiti. Ítalir nota skalann 00 til 04 til að gefa til kynna lit mjölsins. Liturinn fer eftir Því hversu mikið klíð og sýkill hefur verið 'dreginn' úr hveitinu. Klíðið og sýkillinn er Það sem gefur hveiti litinn. "00" hefur Því látið fjarlægja allt klíð og sýk og svo er mjög hvítt og slétt hveiti sem gefur að sjálfsögðu silkimjúkt pasta sem er tilvalið til margra nota.


Að öðru leyti en í Þessum sérstöku tilfellum er glúten lykilÞáttur í pastaframleiðsluferlinu. þegar Það er blandað saman við vökvann og leyft að standa í smá stund myndar glúten tengi á efnastigi. þetta gerir deigið teygjanlegt og fjaðrandi. það heldur deiginu saman og kemur í veg fyrir að Það molni eða detti í sundur. Glúten er sama innihaldsefnið og gefur brauðdeigi eiginleika Þess.


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Product Details
  • ISBN-13: 9781805429852
  • Publisher: Aoibhin O'Dwyer
  • Binding: Paperback
  • Language: Icelandic
  • Returnable: N
  • Weight: 421 gr
  • ISBN-10: 180542985X
  • Publisher Date: 28 Feb 2023
  • Height: 229 mm
  • No of Pages: 276
  • Spine Width: 15 mm
  • Width: 152 mm


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