Herkes İçİn En İyİ Kek Tarİfİ Kİtabi
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Herkes İçİn En İyİ Kek Tarİfİ Kİtabi

Herkes İçİn En İyİ Kek Tarİfİ Kİtabi


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About the Book

Pişirme, özellikle bir tür fırında kuru ısıyla pişirme işlemidir. Muhtemelen en eski pişirme yöntemidir. Ekmek, küçük ekmekler, kurabiyeler, turtalar, hamur işleri ve muffinleri içeren unlu mamuller genellikle un veya bir tür tahıldan elde edilen undan hazırlanır.


Un, keklerin, hamur işlerinin, ekmeklerin ve diğer birçok fırınlanmış ürünün temel maddesidir. Yiyeceğin yapısını veya çerçevesini sağlar. Her türlü unlu mamulde kullanılabildiği için en yaygın kullanılanı çok amaçlı un olmasına rağmen, pişirme için farklı un türleri kullanılır. Kekler için hafifliği ve düşük protein içeriği nedeniyle kek unu kullanmak en iyisidir; ekmek unu ise yüksek protein içeriği nedeniyle ekmekler için en uygun olanıdır. Fırıncılıkta kullanılan diğer unlar arasında tam buğday unu, pastacılık unu vb. bulunur.


Şeker sadece tatlandırıcı olarak işlev görmez. Aynı zamanda kekin yumuşak olmasından da sorumludur çünkü glüten gelişiminde gerekli olan unun hidrasyonunu engeller. Şeker ayrıca keklerin veya ekmeklerin altın kahverengi rengini de sağlar. En çok kullanılan rafine beyaz şeker veya toz şekerdir, ancak bazı tariflerde esmer şeker ve hatta şekerleme şekeri de kullanılır.


Yağ, fırınlama için de gereklidir çünkü pişmiş ürünleri yumuşak, nemli ve zengin yapar. Aroması ve renk katması nedeniyle genellikle tereyağı veya margarin tercih edilir. Diğerleri yağı belirtirken kısaltma da sıklıkla kullanılır. Tereyağı kullanım amacına göre krema haline getirilebilir veya eritilebilir.


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Product Details
  • ISBN-13: 9781835646502
  • Publisher: Betul Utku
  • Binding: Paperback
  • Language: Turkish
  • Returnable: N
  • Weight: 363 gr
  • ISBN-10: 1835646506
  • Publisher Date: 29 Sep 2023
  • Height: 229 mm
  • No of Pages: 230
  • Spine Width: 12 mm
  • Width: 152 mm


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Herkes İçİn En İyİ Kek Tarİfİ Kİtabi
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