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Milk Bar Las Mejores Recetas Con Leche

Milk Bar Las Mejores Recetas Con Leche

          
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About the Book

INTRODUCCIÓN


La barra de leche ideó formas de hacer que los postres parecieran más grandes que la suma de sus partes: tortas, pasteles, tartas, helados, galletas y croissants de alguna manera se convirtieron en algo más.


Conceptos básicos de la barra de leche:


A. Use una batidora de pie con el accesorio de paleta. Asegúrese de que tanto el tazón como la paleta estén a temperatura ambiente (no calientes del lavavajillas o agua para lavar platos).


B. Use mantequilla a temperatura ambiente (65° a 70°F). La mantequilla demasiado caliente hará sopa de mantequilla; la mantequilla que está demasiado fría tardará el doble de tiempo en batirse correctamente.


C. Bate la mantequilla y el azúcar a fuego medio-alto durante 2 a 3 minutos. Esto disuelve el azúcar mientras incorpora pequeñas bolsas de aire en la mezcla. Las bolsas de aire se desarrollan a medida que los gránulos de azúcar se cortan en la mantequilla. Este proceso de crema sella el vínculo de cuerpo duro entre la mantequilla y el azúcar.


D. Use huevos fríos oa temperatura ambiente; los de temperatura ambiente se incorporarán más rápidamente.


E. Agregar los huevos uno por uno, esperando que cada uno se incorpore antes de agregar el siguiente. Luego remar en alto durante 7 a 8 minutos. Los huevos ayudan a fortalecer y emulsionar el vínculo.


F. Si el plato requiere extracto de vainilla, agréguelo con los huevos.


G. Si la mantequilla alguna vez comienza a separarse o a convertirse en una sopa, coloque todo en el refrigerador durante 5 minutos, deje que la mantequilla se endurezca y vuelva a intentarlo.


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Product Details
  • ISBN-13: 9781837896615
  • Publisher: Oscar Toribio
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Weight: 412 gr
  • ISBN-10: 1837896615
  • Publisher Date: 08 Aug 2022
  • Height: 229 mm
  • No of Pages: 304
  • Spine Width: 16 mm
  • Width: 152 mm


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Milk Bar Las Mejores Recetas Con Leche
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