Livre de Recettes de Gâteaux Book by Corine Savatier
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Livre de Recettes de Gâteaux

Livre de Recettes de Gâteaux


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About the Book

INTRODUCTION

La cuisson au four est le processus de cuisson à la chaleur sèche, en particulier dans une sorte de four. C'est probablement la méthode de cuisson la plus ancienne. Les produits de boulangerie, qui comprennent le pain, les petits pains, les biscuits, les tartes, les pâtisseries et les muffins, sont généralement préparés à partir de farine ou de semoule dérivée d'une certaine forme de grain. La farine est l'ingrédient de base des gâteaux, pâtisseries, pains et de nombreux autres produits de boulangerie. Il fournit la structure ou le cadre de la nourriture.


Différents types de farine sont utilisés pour la cuisson, bien que la plus couramment utilisée soit la farine tout usage, car elle peut être utilisée pour toutes sortes de produits de boulangerie. Pour les gâteaux, il est préférable d'utiliser de la farine à gâteau en raison de sa légèreté et de sa faible teneur en protéines tandis que la farine à pain est la plus adaptée aux pains en raison de sa forte teneur en protéines. Les autres farines utilisées en boulangerie comprennent la farine de blé entier, la farine de pâtisserie, etc.


Le sucre n'agit pas seulement comme édulcorant. Il est également chargé de rendre le gâteau tendre car il entrave l'hydratation de la farine nécessaire au développement du gluten. Le sucre donne également la couleur dorée des gâteaux ou des pains. Le plus utilisé est le sucre blanc raffiné ou le sucre granulé, bien que certaines recettes demandent du sucre brun et même du sucre à glacer.


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Product Details
  • ISBN-13: 9781804653043
  • Publisher: SGS Group Ltd
  • Publisher Imprint: Corine Savatier
  • Height: 229 mm
  • No of Pages: 258
  • Spine Width: 14 mm
  • Width: 152 mm
  • ISBN-10: 1804653047
  • Publisher Date: 13 Apr 2022
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 399 gr


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