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신선한 이탈리아 홈메이드 파스타

신선한 이탈리아 홈메이드 파스타

          
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About the Book

생 파스타를 만드는 데 사용되는 재료는 밀가루와 계란, 선택적으로 소금입니다. 이것은 집에서 파스타를 만드는 데 있어서 가장 수수께끼 같은 측면 중 하나입니다. 두 가지 주요 재료만으로 모든 소란이 무엇인지 궁금해하는 것을 용서받을 수 있습니다. 어떻게 어려울 수 있습니까? 물론 어려울 필요는 없습니다.


적절한 양의 액체와 올바른 유형의 밀가루를 주의 깊게 따르면 매번 훌륭한 결과를 얻을 수 있는 간단한 조리법이 있습니다. 바람직한 결과를 얻기 위해 레시피를 다양화하는 방법이 너무 많기 때문에 단지 변수를 고려해 볼 가치가 있습니다.


이제 매일 파스타에 사용되는 고전적인 이탈리아 밀가루는 이탈리아와 일부 다른 국가에서 '00' 밀가루로 알려져 있습니다. 이탈리아인들은 밀가루의 색깔을 나타내기 위해 00에서 04까지의 척도를 사용합니다. 색상은 밀가루에서 '추출'된 밀기울과 배아의 양에 따라 달라집니다. 밀기울과 배아는 밀가루에 색을 부여하는 요소입니다. 따라서 '00'은 밀기울과 배아가 모두 제거되어 매우 하얗고 부드러운 밀가루로, 물론 다양한 용도에 이상적인 비단처럼 부드러운 파스타를 생산합니다.


이러한 특별한 경우를 제외하고 글루텐은 파스타 제조 과정의 핵심 구성 요소입니다. 액체와 혼합되어 잠시 방치되면 글루텐은 화학적 수준에서 결합을 형성합니다. 이렇게 하면 반죽이 신축성이 있고 탄력있게 됩니다. 반죽을 하나로 묶어주어 부서지거나 부서지는 것을 방지해 줍니다. 글루텐은 빵 반죽에 특성을 부여하는 성분과 동일합니다.


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Product Details
  • ISBN-13: 9781835782453
  • Binding: Paperback
  • Language: Korean
  • Returnable: N
  • Weight: 367 gr
  • ISBN-10: 1835782450
  • Height: 229 mm
  • No of Pages: 272
  • Spine Width: 14 mm
  • Width: 152 mm


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