Hamurun s\u0131cakl\u0131\u011f\u0131n\u0131 kontrol etmek neden \u00f6nemlidir ve hamurun s\u0131cakl\u0131\u011f\u0131n\u0131 kontrol etmenin \u00f6nemi nedir? Ana ama\u00e7, lezzeti ve dokuyu en \u00fcst d\u00fczeye \u00e7\u0131karmak ve operat\u00f6rlerimizin \u00e7al\u0131\u015fmas\u0131n\u0131 kolayla\u015ft\u0131rmakt\u0131r.<\/p>\n
Temel olarak, odan\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131, unun s\u0131cakl\u0131\u011f\u0131n\u0131, kar\u0131\u015ft\u0131rma makinesinin s\u00fcrt\u00fcnme s\u0131cakl\u0131\u011f\u0131n\u0131 ve en \u00f6nemlisi suyun s\u0131cakl\u0131\u011f\u0131n\u0131 kontrol edebiliriz!<\/p>\n
Bu form\u00fcl\u00fc referans olarak kullanabiliriz (normal tatl\u0131 hamur i\u00e7in)
\n(\u0130deal hamur s\u0131cakl\u0131\u011f\u0131 x 3) - (Oda s\u0131cakl\u0131\u011f\u0131 + Un s\u0131cakl\u0131\u011f\u0131 + S\u00fcrt\u00fcnme s\u0131cakl\u0131\u011f\u0131) = Su S\u0131cakl\u0131\u011f\u0131<\/p>\n
\u0130\u00e7 ortam s\u0131cakl\u0131\u011f\u0131<\/strong><\/p>\n Yaz mevsimi, i\u00e7 mekan s\u0131cakl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan her f\u0131r\u0131nc\u0131n\u0131n kabusudur. Yaz aylar\u0131nda hamurun a\u015f\u0131r\u0131 \u0131s\u0131nmas\u0131 son derece kolayd\u0131r, hareket etmezseniz 30 derece olacakt\u0131r, peki bununla nas\u0131l ba\u015fa \u00e7\u0131kaca\u011f\u0131z. Elbette en etkili yol, ideal oda s\u0131cakl\u0131\u011f\u0131n\u0131 etkili bir \u015fekilde d\u00fczenleyebilen klimay\u0131 a\u00e7makt\u0131r.<\/p>\n Buna ek olarak, yaz\u0131n ekmek yapan her f\u0131r\u0131nc\u0131, oda s\u0131cakl\u0131\u011f\u0131 ve nemindeki de\u011fi\u015fiklikleri takip etmek i\u00e7in bir oda termometresini hak eder. Oda s\u0131cakl\u0131\u011f\u0131n\u0131n nemi de \u00f6nemli bir noktad\u0131r, Frans\u0131z ekmekleri yaparken, bu ekmekler yap\u0131l\u0131rken \u00e7o\u011fu zaman oda s\u0131cakl\u0131\u011f\u0131nda bir ortama (25 santigrat derece) yerle\u015ftirilecektir, ortam nemimiz \u00e7ok d\u00fc\u015f\u00fckse, hamurun y\u00fczeyinde kabuklanmaya yol a\u00e7acak ve fermantasyon \u00e7ok yava\u015f olacakt\u0131r, bu y\u00fczden buna dikkat etti\u011finizden emin olun.<\/p>\n Malzemelerin s\u0131cakl\u0131\u011f\u0131n\u0131 kontrol edin<\/strong><\/p>\n Bir\u00e7ok usta yaz aylar\u0131nda hamuru \u00e7\u0131rpmak i\u00e7in buz eklemeniz gerekti\u011fini bilir, \u00e7\u00fcnk\u00fc buzlu su hamuru kontrol etmenin en do\u011frudan ve etkili yoludur. Baz\u0131 insanlar\u0131n una \u00e7ok fazla buz d\u00f6kmeyi sevdi\u011fini ve kar\u0131\u015ft\u0131rma kuvvetiyle buzun yava\u015f\u00e7a erimesini sa\u011flamaya \u00e7al\u0131\u015ft\u0131\u011f\u0131n\u0131 unutmamak \u00f6nemlidir.<\/p>\n Bu \u00e7ok tehlikelidir \u00e7\u00fcnk\u00fc b\u00fcy\u00fck miktarda buz k\u0131sa s\u00fcrede erimeyecek ve yap\u0131\u015fan mayay\u0131 kolayca donduracakt\u0131r ve \u00e7ok fazla buz hamurun su emilimini etkileyecek ve bu da kar\u0131\u015ft\u0131rma i\u015flemini etkileyecektir.<\/p>\n Buz kulland\u0131\u011f\u0131m\u0131zda, temel olarak 1:1 d\u00f6n\u00fc\u015f\u00fcm, 100g su = 100g buz ve buz kal\u0131nt\u0131s\u0131 \u0131slatma suyu kullanmaya \u00e7al\u0131\u015f\u0131n veya kullan\u0131mdan sonra buzlu suya eritmek i\u00e7in suya buz koyun veya buzu s\u00fcz\u00fcn; a\u015f\u0131r\u0131 \u0131s\u0131 veya erimesi kolay smoothie'ler kullan\u0131n.<\/p>\n Ancak, genellikle sadece buz eklemenin hamurun s\u0131cakl\u0131\u011f\u0131n\u0131 kontrol etme rol\u00fcn\u00fc yerine getirmedi\u011fi zamanlar vard\u0131r, hamur s\u0131cakl\u0131\u011f\u0131 hala \u00e7ok y\u00fcksektir, bu sefer toz, tereya\u011f\u0131, yumurta ve di\u011fer s\u0131v\u0131lar gibi di\u011fer bile\u015fenlerin s\u0131cakl\u0131\u011f\u0131n\u0131 da d\u00fc\u015f\u00fcrebilirsiniz, yine de dondurucuya veya buzdolab\u0131na atabiliriz.<\/p>\n \u0130nce de\u011fi\u015fken h\u0131zl\u0131 bir kar\u0131\u015ft\u0131r\u0131c\u0131 kullan\u0131n<\/strong><\/p>\n Kar\u0131\u015ft\u0131rma s\u0131ras\u0131nda, hamurun i\u00e7indeki molek\u00fcller aras\u0131ndaki s\u00fcrt\u00fcnme ve hamur ile kar\u0131\u015ft\u0131rma kab\u0131 aras\u0131ndaki s\u00fcrt\u00fcnme nedeniyle \u0131s\u0131 olu\u015fur. Piyasada bulunan mikserler genellikle 1-2 h\u0131zl\u0131 mikserlerdir ve s\u00fcrt\u00fcnme \u0131s\u0131s\u0131 sorunu yava\u015f h\u0131zlarda ciddi de\u011fildir, ancak y\u00fcksek h\u0131zlarda y\u00fcksek s\u00fcrt\u00fcnme \u0131s\u0131s\u0131 olu\u015facakt\u0131r.<\/p>\n Ve her markan\u0131n h\u0131z\u0131 tutarl\u0131 de\u011fildir, hepsi 2 vitesli h\u0131zl\u0131 \u00e7al\u0131\u015fma olmas\u0131na ra\u011fmen, h\u0131z\u0131n yeterli olmamas\u0131 kar\u0131\u015ft\u0131rma s\u00fcresini uzatacak ve b\u00f6ylece s\u00fcrt\u00fcnme \u0131s\u0131s\u0131n\u0131 art\u0131racakt\u0131r.<\/p>\n En iyi hamur s\u0131cakl\u0131\u011f\u0131n\u0131 elde etmek i\u00e7in kar\u0131\u015ft\u0131rma h\u0131z\u0131n\u0131 mikser modelinin boyutuna, hamur t\u00fcr\u00fcn\u00fcn a\u011f\u0131rl\u0131\u011f\u0131na ve hamur yap\u0131s\u0131n\u0131n durumuna g\u00f6re esnek bir \u015fekilde ayarlay\u0131n.<\/p>\n Bu nedenle, \u0131s\u0131tmas\u0131 kolay bir hamur yapt\u0131\u011f\u0131m\u0131zda, daha fazla yava\u015f h\u0131z ve daha az h\u0131zl\u0131 h\u0131z kullan\u0131r\u0131z.<\/p>\n Hamur silindirinin s\u0131cakl\u0131k kontrol\u00fc<\/strong><\/p>\n Ba\u015fka bir numara daha var! Kasenin s\u0131cakl\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcrmek i\u00e7in kar\u0131\u015ft\u0131rma kab\u0131n\u0131n duvar\u0131nda buz k\u00fcpleri kullanmakt\u0131r. Yaz aylar\u0131nda bu y\u00f6ntem \u00e7ok fazla zahmetli oldu\u011fu i\u00e7in nadiren kullan\u0131l\u0131r. Hamur s\u0131cakl\u0131\u011f\u0131n\u0131 kontrol etmek i\u00e7in i\u015flem kullanma<\/strong><\/p>\n I. Hidroliz Y\u00f6ntemi<\/strong> Why is it important to control the temperature of the dough and what is the significance of controlling the temperature of the dough? The main purpose is to maximize the flavor and texture, and to make it easier for our operators to operate. Basically, we can control the temperature of the room, the temperature of […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n
\nDikey kar\u0131\u015ft\u0131rma silindiri, baz\u0131 \u00fcreticiler sat\u0131n alma ile donat\u0131lm\u0131\u015f b\u00fcy\u00fck bir buz torbas\u0131 setine sahip olacakt\u0131r, e\u011fer de\u011filse, so\u011futmak i\u00e7in silindirin alt\u0131na bir le\u011fen buzlu su koymak daha kolay bir yoldur.
\nYatay kar\u0131\u015ft\u0131r\u0131c\u0131, alt k\u0131s\u0131m ba\u011fl\u0131 oldu\u011fu i\u00e7in, buz yerle\u015ftirmenin bir yolu yoktur, genel olarak konu\u015fursak, bo\u015fta kalan y\u00fczeye \u00e7arpmadan \u00f6nce \u00f6nceden baz\u0131 buz k\u00fcpleri kullanaca\u011f\u0131z, so\u011futma etkisini de elde edebiliriz, ancak ger\u00e7ekten daha az belirgindir. Bununla birlikte, \u00e7ift katl\u0131 s\u0131cakl\u0131k kontroll\u00fc bir kar\u0131\u015ft\u0131rma kab\u0131 sat\u0131n alabilirsiniz.<\/p>\n
\nHamur, maya ve tereya\u011f\u0131 hari\u00e7 t\u00fcm malzemelerle kar\u0131\u015ft\u0131r\u0131lmal\u0131 ve ard\u0131ndan a\u011fz\u0131 kapat\u0131larak dinlenmeye b\u0131rak\u0131lmal\u0131 veya en az yar\u0131m saat buzdolab\u0131nda bekletilmelidir; bu s\u00fcre zarf\u0131nda hamur hidrolize olacak ve gl\u00fcten \u00fcretilecektir.
\nSo\u011futulmu\u015f Orta Boy Hamur<\/strong>
\nHamuru (unun bir k\u0131sm\u0131 + suyun bir k\u0131sm\u0131 + mayan\u0131n bir k\u0131sm\u0131) bir blok halinde kar\u0131\u015ft\u0131r\u0131n, buzdolab\u0131nda bir gece boyunca kapat\u0131n ve d\u00fczle\u015ftirin ve ard\u0131ndan ertesi g\u00fcn do\u011frudan y\u00f6nteme g\u00f6re kar\u0131\u015ft\u0131rmaya devam edin.<\/p>","protected":false},"excerpt":{"rendered":"