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About the Book

INTRODUCTION


Le mot cookie fait référence aux "petits gâteaux" dérivés du mot néerlandais "koekje" ou "koekie". Les biscuits contiennent bon nombre des mêmes ingrédients que les gâteaux, sauf qu'ils ont une proportion plus faible de liquide avec une proportion plus élevée de sucre et de graisse par rapport à la farine.


Les recettes de biscuits peuvent être préparées dans une myriade de formes, de saveurs et de textures, et peuvent être décorées. Chaque pays semble avoir son préféré en Amérique du Nord, c'est la pépite de chocolat; au Royaume-Uni, c'est des sablés; en France, c'est les zibelines et les macarons; et ses biscottis en Italie.


Les recettes de biscuits sont généralement classées en fonction de la fluidité de leur pâte ou de leur pâte, déterminant la façon dont elles sont formées - barres, gouttes, glacière / réfrigérateur, moulées, pressées ou roulées. De plus, certains types de cookies sont des sous-types d'autres. Le type de recette de biscuits à préparer détermine leur méthode de mélange, mais pour la plupart, la méthode conventionnelle de gâteau ou de crémage est utilisée. Les biscuits peuvent être cuits ou appelés sans cuisson, où ils peuvent être fabriqués à partir de céréales prêtes à manger, telles que les friandises Rice Krispies, la farine d'avoine, les noix, les fruits secs ou la noix de coco, et maintenus ensemble avec un sirop cuit ou une base de sucre chauffée. comme des guimauves fondues et du beurre.


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Product Details
  • ISBN-13: 9781804653340
  • Publisher: Sg Group International Ltd
  • Publisher Imprint: Marielle Roy
  • Height: 229 mm
  • No of Pages: 268
  • Spine Width: 14 mm
  • Width: 152 mm
  • ISBN-10: 1804653349
  • Publisher Date: 25 Apr 2022
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 362 gr


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