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Evdekİ Son Taze Makarna Yemek Kİtabi

Evdekİ Son Taze Makarna Yemek Kİtabi

          
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About the Book

Taze makarna yapımında kullanılan malzemeler un ve yumurta ve isteğe bağlı olarak tuzdur. Bu, ev yapımı makarna yapmanın en şaşırtıcı yönlerinden birine yol açar. Sadece iki ana bileşenle, tüm yaygaraların ne hakkında olduğunu merak ettiğiniz için affedilirsiniz. Nasıl zor olabilir? Eh, elbette zor olmak zorunda değil.


Doğru miktarda sıvı ve doğru tip un ile dikkatli bir şekilde takip edilirse her seferinde mükemmel sonuçlar verecek basit tarifler vardır. Sadece, istenen sonuçları elde etmek için tarifleri değiştirmenin o kadar çok yolu var ki, sadece oyundaki değişkenleri göz önünde bulundurmaya değer.


Artık her gün makarna için kullanılan klasik İtalyan unu İtalya'da ve diğer bazı ülkelerde '00' unu olarak biliniyor. İtalyanlar unların rengini belirtmek için 00 ile 04 arasında bir ölçek kullanırlar. Renk, undan ne kadar kepek ve mikrop 'çıkarıldığına' bağlıdır. Una rengini veren kepek ve tohumdur. Bu nedenle '00' tüm kepek ve mikropları çıkarmıştır ve tabii ki birçok kullanım için ideal olan ipeksi pürüzsüzlükte makarna üreten çok beyaz ve pürüzsüz bir un da öyle.


Bu özel durumlar dışında, glüten makarna yapım sürecinin önemli bir bileşenidir. Gluten sıvı ile karıştırıldığında ve bir süre bekletildiğinde kimyasal düzeyde bağlar oluşturur. Bu, hamuru esnek ve yaylı hale getirir. Hamuru bir arada tutar ve dağılmasını veya dağılmasını önler. Gluten, ekmek hamuruna özelliklerini veren aynı bileşendir.


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Product Details
  • ISBN-13: 9781837624157
  • Publisher: Cidem Aslan
  • Binding: Paperback
  • Language: Turkish
  • Returnable: N
  • Weight: 381 gr
  • ISBN-10: 1837624151
  • Publisher Date: 23 Aug 2022
  • Height: 229 mm
  • No of Pages: 280
  • Spine Width: 15 mm
  • Width: 152 mm


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