Malzemeler unlu mamuller \u00fczerinde b\u00fcy\u00fck bir etkiye sahiptir, peki baz\u0131 yayg\u0131n pi\u015firme malzemeleri nelerdir?<\/p>\n
Un<\/strong><\/p>\n Farkl\u0131 bu\u011fday \u00e7e\u015fitleri ve tah\u0131l k\u0131s\u0131mlar\u0131, unun protein i\u00e7eri\u011fini ve kullan\u0131m\u0131n\u0131 belirler. \u00d6rne\u011fin, durum bu\u011fday\u0131 y\u00fcksek gl\u00fctenli un \u00fcretmek i\u00e7in kullan\u0131l\u0131r, yumu\u015fak bu\u011fday d\u00fc\u015f\u00fck gl\u00fctenli un \u00fcretmek i\u00e7in kullan\u0131l\u0131r ve orta gl\u00fctenli un genellikle bu\u011fday tanesinin endosperm k\u0131sm\u0131ndan yap\u0131l\u0131r. Unun gluten i\u00e7eri\u011fi asl\u0131nda undaki protein (gluten) y\u00fczdesidir.<\/p>\n 1. Y\u00fcksek glutenli un<\/strong><\/p>\n Rengi daha koyu, kendi i\u00e7inde daha aktif ve p\u00fcr\u00fczs\u00fcz, elle kavrand\u0131\u011f\u0131nda hamur olu\u015fturmas\u0131 kolay de\u011fil; ekmek yap\u0131m\u0131 i\u00e7in daha uygun.<\/p>\n Protein i\u00e7eri\u011fi 10.5-13.5%, daha koyu renkli, daha aktif ve p\u00fcr\u00fczs\u00fcz, top olu\u015fturmas\u0131 kolay de\u011fil; ekmek i\u00e7in daha uygun, ayr\u0131ca ekmek unu olarak da bilinen baz\u0131 k\u0131sa hamur i\u015fleri.<\/p>\n 2. Orta glutenli un<\/strong><\/p>\n Protein i\u00e7eri\u011fi 8.0-10.5%, s\u00fct beyaz\u0131 renk, y\u00fcksek ve d\u00fc\u015f\u00fck un aras\u0131nda, yar\u0131 gev\u015fek g\u00f6vde; pi\u015firme genellikle sufle i\u00e7in kullan\u0131l\u0131r, \u00e7\u00f6rekler, buharda pi\u015firilmi\u015f \u00e7\u00f6rekler, eri\u015fte ve benzeri gibi genel \u00c7in at\u0131\u015ft\u0131rmal\u0131klar\u0131 kullan\u0131lacakt\u0131r. (Genel olarak piyasada sat\u0131lan s\u0131radan un bu undur)<\/p>\n 3. D\u00fc\u015f\u00fck glutenli un<\/strong><\/p>\n Protein i\u00e7eri\u011fi 6.5-8.5%, renk daha beyaz, ellerle bir top olu\u015fturmak kolayd\u0131r; d\u00fc\u015f\u00fck protein i\u00e7eri\u011fi, gl\u00fcten de daha azd\u0131r, bu nedenle gl\u00fcten de zay\u0131ft\u0131r, genellikle kek unu olarak adland\u0131r\u0131l\u0131r, kekler, kekler, kurabiyeler ve tartletler i\u00e7in daha uygundur, Bat\u0131 tarz\u0131 tatl\u0131lar\u0131n kabar\u0131k ve gevrek dokusu olmas\u0131 gerekir.<\/p>\n E\u011fer evde d\u00fc\u015f\u00fck glutenli un yoksa, 20% m\u0131s\u0131r ni\u015fastas\u0131 ile kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f orta glutenli un ile de\u011fi\u015ftirebilirsiniz. Glutenli unun m\u0131s\u0131r ni\u015fastas\u0131na oran\u0131 4:1'dir. M\u0131s\u0131r ni\u015fastas\u0131 undaki gluteni azaltabilir.<\/p>\n 4. Kek unu<\/strong><\/p>\n Kek unu, pasta unu olarak da adland\u0131r\u0131l\u0131r. Asl\u0131nda, d\u00fc\u015f\u00fck gl\u00fctenli un kek ununa e\u015fit de\u011fildir, \u00e7\u00fcnk\u00fc yabanc\u0131 \u00fclkelerde un s\u0131n\u0131fland\u0131rmas\u0131 baz\u0131 alanlarda daha incedir, d\u00fc\u015f\u00fck gl\u00fctenli un ayn\u0131 zamanda iki s\u0131n\u0131fa ayr\u0131l\u0131r, biri kek unu (Kek Unu), klor i\u015fleminden sonra d\u00fc\u015f\u00fck gl\u00fctenli un anlam\u0131na gelir, b\u00f6ylece orijinal d\u00fc\u015f\u00fck gl\u00fctenli unun asit de\u011feri daha d\u00fc\u015f\u00fckt\u00fcr, kekin organizasyonuna ve yap\u0131s\u0131na elveri\u015flidir; bir pasta unu (Pasta Unu). Turta ununun gluten seviyesi kek unundan biraz daha y\u00fcksektir, ancak ayn\u0131 zamanda d\u00fc\u015f\u00fck glutenli bir undur.<\/p>\n 5. Zengin Un<\/strong><\/p>\n Zengin un, irmi\u011fe benzer \u015fekilde daha ince, y\u00fcksek gl\u00fcten i\u00e7eri\u011fine sahip, daha az safs\u0131zl\u0131k i\u00e7eren ve daha beyaz olan bir t\u00fcr y\u00fcksek gl\u00fctenli undur.<\/p>\n 6. Tam Bu\u011fday Unu<\/strong><\/p>\n Tam bu\u011fday unu, tam tah\u0131ll\u0131 bu\u011fdaydan \u00f6\u011f\u00fctme, eleme (uygun partik\u00fcl boyutunun derecelendirilmesi) ve di\u011fer ad\u0131mlarla yap\u0131l\u0131r, orijinal tam bu\u011fday endospermi, kepek ve r\u00fc\u015feym ve \u00fcr\u00fcn\u00fcn di\u011fer bile\u015fenleri ile ayn\u0131 oranda tutulur, tam bu\u011fday unu besinler a\u00e7\u0131s\u0131ndan zengindir, do\u011fal ve sa\u011fl\u0131kl\u0131 besleyici bir besindir.<\/p>\n Tam bu\u011fday unu avu\u00e7 i\u00e7inde ovu\u015fturularak a\u00e7\u0131l\u0131r, i\u00e7inde ezilmi\u015f kepek oldu\u011funu g\u00f6rebilirsiniz, tad\u0131 genel undan daha p\u00fcr\u00fczl\u00fcd\u00fcr, bu\u011fday aromas\u0131 daha yo\u011fundur, genellikle tam bu\u011fday ekme\u011fi, kurabiye, buharda pi\u015firilmi\u015f ekmek yapmak i\u00e7in kullan\u0131l\u0131r.<\/p>\n 7. M\u0131s\u0131r Ni\u015fastas\u0131<\/strong><\/p>\n M\u0131s\u0131r ni\u015fastas\u0131, m\u0131s\u0131r unu, m\u0131s\u0131r unu olarak da bilinen m\u0131s\u0131r ni\u015fastas\u0131, m\u0131s\u0131r tanelerinden elde edilen ni\u015fastad\u0131r. Malzemelerin dokusunu kal\u0131nla\u015ft\u0131rmaya ve \u00e7orbalar\u0131 koyula\u015ft\u0131rmaya yard\u0131mc\u0131 olmak i\u00e7in yemek pi\u015firmede koyula\u015ft\u0131r\u0131c\u0131 olarak kullan\u0131l\u0131r; ve tatl\u0131 yapma s\u00fcrecinde, hamur yaparken, bazen una belirli bir miktar m\u0131s\u0131r ni\u015fastas\u0131 kar\u0131\u015ft\u0131rmak gerekir.<\/p>\n Jelatinle\u015ftirici \u00f6zelli\u011fi nedeniyle m\u0131s\u0131r ni\u015fastas\u0131, krem fraiche gibi pasta dolgular\u0131nda da kullan\u0131l\u0131r. Ayr\u0131ca, gl\u00fctensiz un ile orant\u0131l\u0131 olarak kar\u0131\u015ft\u0131r\u0131lan m\u0131s\u0131r ni\u015fastas\u0131, gl\u00fcteni azaltmak ve kekin kabar\u0131k dokusunu art\u0131rmak i\u00e7in kek unu yerine iyi bir ikamedir.<\/p>\n 8. Ar\u0131nd\u0131r\u0131c\u0131 Pudra<\/strong><\/p>\n D\u00fc\u015f\u00fck gl\u00fctenli undan daha d\u00fc\u015f\u00fck gl\u00fctenli bir un t\u00fcr\u00fcd\u00fcr, yani bu\u011fday ni\u015fastas\u0131, gl\u00fctensiz, hamur \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda yar\u0131 saydam ve kristal berrakl\u0131\u011f\u0131nda olabilir, karidesli hamur tatl\u0131s\u0131, kristal k\u00f6fte vb. yapmak i\u00e7in kullan\u0131l\u0131r (kristal tozu olarak da bilinir).<\/p>\n 9. Yulaf Ezmesi<\/strong><\/p>\n Genellikle yulaf ezmesi anlam\u0131na gelir, unlu mamullerde kar\u0131\u015f\u0131k tah\u0131ll\u0131 ekmek ve k\u00fc\u00e7\u00fck bat\u0131 keki vb. yapmak i\u00e7in kullan\u0131l\u0131r.<\/p>\n 10. Maya<\/strong><\/p>\n Maya, ekmek hamuru i\u00e7in mayalama maddesi olarak kullan\u0131lan bir kabartma maddesidir. Maya, bira \u00fcretiminde ve hamurun mayalanmas\u0131nda kullan\u0131lan k\u00fc\u00e7\u00fck partik\u00fcller \u015feklinde tek h\u00fccreli bir mikroorganizmad\u0131r.<\/p>\n Maya \u015fekerle etkile\u015fime girerek karbondioksit ve alkol \u00fcretir. Pi\u015firildi\u011finde ve \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda alkol buharla\u015f\u0131r ve karbondioksit geni\u015fler, yani bir \u015fi\u015firme etkisi yarat\u0131r. Biyolojik bir fermantasyondur. Su ge\u00e7irmeyen bir kapta saklanmal\u0131 ve buzdolab\u0131nda tutulmal\u0131d\u0131r.<\/p>\n 11. Kabartma tozu<\/strong><\/p>\n Kabartma tozu, asidik malzemeler eklemek i\u00e7in kabartma tozu ve kabartma tozu ve kabartma tozu olarak da bilinen beyaz tozdan yap\u0131lm\u0131\u015f bir dolgu maddesi olarak m\u0131s\u0131r ni\u015fastas\u0131ndan bir bile\u015fik \u015fi\u015firme maddesidir. Kabartma tozu, genellikle kek ve pasta \u00fcretiminde kullan\u0131lan bir t\u00fcr hamur i\u015fi kabartma maddesidir.<\/p>\n Esas olarak tah\u0131l \u00fcr\u00fcnlerinin h\u0131zl\u0131 fermantasyonu i\u00e7in kullan\u0131l\u0131r. Kek, pasta, \u00e7\u00f6rek, \u00e7\u00f6rek, kurabiye, ekmek ve b\u00fcy\u00fck miktarda di\u011fer g\u0131da \u00fcr\u00fcnlerinin \u00fcretiminde. Fiziksel fermantasyon.<\/p>\n 12. Karbonat<\/strong><\/p>\n Sodyum bikarbonat genellikle kabartma tozu olarak bilinir. Beyaz ince kristallerdir, sudaki \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc sodyum karbonattan daha azd\u0131r. Bu \u00f6zelli\u011fi, g\u0131da \u00fcretim s\u00fcrecinde hacim artt\u0131r\u0131c\u0131 bir madde olarak kullan\u0131lmas\u0131n\u0131 sa\u011flar.<\/p>\n Kabartma tozu genellikle kurabiye yaparken k\u00fc\u00e7\u00fck miktarlarda eklenir. Kabartma tozu kurabiyelerin gevrek olmas\u0131n\u0131 sa\u011flar, ancak fazla kullan\u0131ld\u0131\u011f\u0131nda ac\u0131 bir tad\u0131 vard\u0131r.<\/p>\n Kabartma tozu kullan\u0131m\u0131 gibi \u00c7in hamur i\u015flerinde, alkali aromay\u0131 gidermek i\u00e7in asit-baz dengesine beyaz sirke veya sirke ile birle\u015ftirilebilir, kabartma tozu do\u011frudan eri\u015fteye kar\u0131\u015ft\u0131r\u0131labilir, ayr\u0131ca kullanmadan \u00f6nce suda \u00e7\u00f6z\u00fclebilir (su s\u0131cakl\u0131\u011f\u0131 \u00e7ok y\u00fcksek olamaz), genellikle ortak b\u00fck\u00fclme, a\u00e7\u0131k g\u00fcl\u00fcmseme, onunla yap\u0131l\u0131r, onunla yap\u0131lan yiyeceklerin ortak \u00f6zelli\u011fi gevrektir.<\/p>\n 13. Tartar tozu<\/strong><\/p>\n Yeni ba\u015flayanlar\u0131n bunu kabartma tozundan ay\u0131rt etmesi gerekir. Tartar asidik bir maddedir, yumurta ak\u0131na zay\u0131f aside ayarlanm\u0131\u015f biraz tartar tozu eklemek yumurta ak\u0131n\u0131 daha kararl\u0131 hale getirebilir.<\/p>\n Genel olarak, bir \u00e7ay ka\u015f\u0131\u011f\u0131 tartar kremas\u0131 yerine bir \u00e7orba ka\u015f\u0131\u011f\u0131 limon suyu veya beyaz sirke kullan\u0131labilir, ancak yumurta ak\u0131 miktar\u0131n\u0131 yakla\u015f\u0131k on gram azalt\u0131n. Beyaz sirke kullan\u0131rken sirke tad\u0131 konusunda endi\u015felenmenize gerek yoktur, \u00e7\u00fcnk\u00fc yumurta ak\u0131n\u0131n alkalinitesini n\u00f6tralize eder ve pi\u015ftikten sonra daha az fark edilir.<\/p>\n 14. Kakao Tozu<\/strong><\/p>\n Kakao tozu, kakao a\u011fac\u0131n\u0131n kabuklar\u0131ndan (meyvelerinden) \u00e7\u0131kar\u0131lan kakao \u00e7ekirdekleri (tohumlar\u0131) ve fermantasyon, kaba k\u0131rma, soyma ve di\u011fer i\u015flemlerle elde edilen kakao \u00e7ekirde\u011fi par\u00e7alar\u0131n\u0131n (yayg\u0131n olarak kakao keki olarak bilinir) ya\u011f\u0131 al\u0131nm\u0131\u015f kakao keki ile ezilmesiyle elde edilir ve ezildikten sonraki toz kakao tozu olarak adland\u0131r\u0131l\u0131r.<\/p>\n Kakao tozu, ya\u011f i\u00e7eri\u011fine g\u00f6re y\u00fcksek, orta ve az ya\u011fl\u0131 kakao tozu olarak ayr\u0131l\u0131r; farkl\u0131 i\u015fleme y\u00f6ntemlerine g\u00f6re do\u011fal toz ve alkalize toz olarak ayr\u0131l\u0131r. Kakao tozu g\u00fc\u00e7l\u00fc bir kakao aromas\u0131na sahiptir, y\u00fcksek dereceli \u00e7ikolata, i\u00e7ecekler, s\u00fct, dondurma, \u015fekerleme, hamur i\u015fleri ve kakao i\u00e7eren di\u011fer g\u0131dalarda kullan\u0131labilir.<\/p>\n 15. Matcha Tozu<\/strong><\/p>\n Matcha'n\u0131n hammaddesi \"\u00d6\u011f\u00fct\u00fclm\u00fc\u015f \u00c7ay \"d\u0131r, yani \u00e7ay hasad\u0131ndan bir ay \u00f6nce, yani g\u00f6lgelikli \u00e7ay plantasyonunda, yakla\u015f\u0131k 20 g\u00fcn \u00e7ay tomurcuklar\u0131 toplanacak, \u00e7ay\u0131n y\u00fczey nemini gidermek i\u00e7in dam\u0131tma i\u015fleminden sonra, yani kuru \u00e7ay \u00f6\u011f\u00fctme ve ard\u0131ndan z\u00fcmr\u00fct ye\u015fili tozun, yani Matcha'n\u0131n tamamlanmas\u0131ndan sonra \u00e7ok ince bir toz haline getirilmi\u015f bir ta\u015f de\u011firmende \u00f6\u011f\u00fctme. \u00d6zel bir lezzet katmak i\u00e7in f\u0131r\u0131nlamada kullan\u0131l\u0131r.<\/p>\n 16. K\u0131rm\u0131z\u0131 Frenk \u00dcz\u00fcm\u00fc Tozu<\/strong><\/p>\n Frenk \u00fcz\u00fcm\u00fc tozu, g\u00fcneyde k\u0131zarm\u0131\u015f domuz eti veya tofu s\u00fct\u00fc yapmak i\u00e7in kullan\u0131lan do\u011fal bir k\u0131rm\u0131z\u0131 renklendiricidir. Frenk \u00fcz\u00fcm\u00fc, k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc su\u015fu, fermantasyon ve \u00fcreme ile a\u015f\u0131lanm\u0131\u015f yap\u0131\u015fkan pirin\u00e7 ile buharda pi\u015firilir, \u00fcr\u00fcn k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc tozu haline gelmek i\u00e7in ezildikten sonra koyu k\u0131rm\u0131z\u0131 yap\u0131\u015fkan pirin\u00e7 fermente edilir. Renklendirme do\u011fald\u0131r, ancak oksitlenmesi kolayd\u0131r, bu nedenle \u00e7o\u011funlukla catering end\u00fcstrisinde kullan\u0131l\u0131r. F\u0131r\u0131nc\u0131l\u0131kta yayg\u0131n olarak kullan\u0131l\u0131r ve ekmek, kek ve kurabiyeler k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc tozu ile renklendirilebilir!<\/p>\n 17. muhallebi tozu<\/strong><\/p>\n Acemi \u00f6\u011frencilere hat\u0131rlatt\u0131\u011f\u0131n\u0131zdan emin olun, muhallebi tozu olarak yan\u0131lmay\u0131n, muhallebi tozu bir baharat tozu, toz, a\u00e7\u0131k sar\u0131 veya a\u00e7\u0131k turuncu, g\u00fc\u00e7l\u00fc s\u00fctl\u00fc ve meyveli bir tada sahip, kabart\u0131c\u0131 maddeler, stabilizat\u00f6rler, g\u0131da aromalar\u0131, g\u0131da boyas\u0131, s\u00fct tozu, ni\u015fasta ve dolgu kombinasyonu b\u00f6l\u00fcm\u00fcd\u00fcr.<\/p>\n Muhallebi tozu ba\u015flang\u0131\u00e7ta Bat\u0131 mutfa\u011f\u0131nda, \u00f6zellikle hamur i\u015fleri ve puding \u00fcretimi i\u00e7in kullan\u0131lm\u0131\u015ft\u0131r, muhallebi tozunun \u00e7\u00f6z\u00fclmesi kolayd\u0131r, yumu\u015fak, kokulu, p\u00fcr\u00fczs\u00fcz s\u0131cak ve so\u011fuk tatl\u0131lar (kekler, yumurta rulolar\u0131, doldurma, ekmek, tartlar ve di\u011fer hamur i\u015fleri gibi) i\u00e7in uygundur. \u00f6zel aromas\u0131n\u0131 ve lezzetini almak i\u00e7in daha ideal bir g\u0131da baharat tozudur.<\/p>\n 18.Vanilya Tozu\/Vanilya \u00d6z\u00fc<\/strong><\/p>\n Lezzeti artt\u0131rmak i\u00e7in vanilya kabu\u011fundan \u00e7\u0131kar\u0131lan, \u00e7ok de\u011ferli bir bitki baharat\u0131d\u0131r, g\u00fc\u00e7l\u00fc bir vanilya aromas\u0131na sahip ince toz, at\u0131\u015ft\u0131rmal\u0131klar, kekler, dondurma vb. i\u00e7in y\u00fcksek s\u0131cakl\u0131kta pi\u015firmeye dayanabilir, bitmi\u015f \u00fcr\u00fcn\u00fcn dokusunu ve aromas\u0131n\u0131 artt\u0131r\u0131r, ayn\u0131 zamanda bal\u0131k kokusundan da kurtulur. yumurta.<\/p>\n \u015eeker<\/strong><\/p>\n 1. \u0130nce \u015feker<\/strong><\/p>\n \u0130nce \u015feker, asl\u0131nda genellikle beyaz \u015feker olarak g\u00f6r\u00fcr\u00fcz. Ancak \u00fcretim s\u00fcrecindeki farkl\u0131l\u0131ktan dolay\u0131 kaba \u015feker ve ince \u015feker vard\u0131r.<\/p>\n Ev f\u0131r\u0131nc\u0131l\u0131\u011f\u0131nda en s\u0131k kullan\u0131lan \u015feker ince \u015fekerdir, \u00e7\u00fcnk\u00fc ince par\u00e7ac\u0131klar\u0131n\u0131n hamurda \u00e7\u00f6z\u00fcnmesi daha kolayd\u0131r ve \u00e7\u0131rpma verimlili\u011fini art\u0131rmak i\u00e7in di\u011fer malzemelerle kar\u0131\u015ft\u0131r\u0131lmas\u0131 daha kolayd\u0131r. Kaba toz \u015fekerin b\u00fcy\u00fck par\u00e7ac\u0131klar\u0131 ve kolay kal\u0131nt\u0131 b\u0131rakmas\u0131 nedeniyle \u00e7\u00f6z\u00fcnmesi zordur ve genellikle yaln\u0131zca \u015furup kaynatma ve di\u011fer i\u015flemler i\u00e7in kullan\u0131l\u0131r.<\/p>\n 2. Pudra \u015eekeri<\/strong><\/p>\n \u00c7ok ince bir toz haline getirilmi\u015f \u015fekerdir. Ancak \u015fekerin toz haline getirildikten sonra nemi emmesi \u00e7ok kolayd\u0131r, bu nedenle bu fenomeni \u00f6nlemek i\u00e7in, ayn\u0131 zamanda topaklanmay\u0131 \u00f6nlemek i\u00e7in yakla\u015f\u0131k 3 ~ 10% ni\u015fasta kar\u0131\u015f\u0131m\u0131 (genellikle m\u0131s\u0131r ni\u015fastas\u0131).<\/p>\n Pudra \u015fekeri \u00e7ok ince oldu\u011fu i\u00e7in kurabiye veya kek yap\u0131m\u0131nda, hamur i\u015flerinin s\u00fcslenmesinde, buzlanma veya krema dolgusu yap\u0131m\u0131nda \u00e7ok uygundur. Ayr\u0131ca, pi\u015firme s\u0131ras\u0131nda \u015feker ve tereya\u011f\u0131n\u0131 kar\u0131\u015ft\u0131rma ve e\u015fit \u015fekilde \u00e7\u0131rpma i\u015flemi s\u0131kl\u0131kla gerekli oldu\u011fundan, ince olan pudra \u015fekerinin bu malzemelerle kar\u0131\u015ft\u0131r\u0131lmas\u0131 da daha kolayd\u0131r.<\/p>\n Frosting, pudra \u015fekeri olarak anla\u015f\u0131labilir ve ikisi aras\u0131nda belirgin bir fark yoktur. Ancak yap\u0131lmas\u0131 gereken ayr\u0131m, beze ile frostingin ayn\u0131 \u015fey olmad\u0131\u011f\u0131d\u0131r. \u00c7\u0131rp\u0131lm\u0131\u015f yumurta ak\u0131 veya protein tozu eklenerek yap\u0131lan buzlanmad\u0131r ve daha \u00e7ok kurabiye veya zencefilli evlerin buzlanmas\u0131 i\u00e7in kullan\u0131l\u0131r.<\/p>\n 3. S\u00fctl\u00fc \u015eeker<\/strong><\/p>\n Bu ayn\u0131 zamanda evde yayg\u0131n olarak kullan\u0131lan bir \u015feker t\u00fcr\u00fcd\u00fcr, toz \u015fekerden daha narin ve yumu\u015fakt\u0131r, \u00e7\u00fcnk\u00fc su i\u00e7eri\u011fi toz \u015fekerden biraz daha y\u00fcksektir ve az miktarda d\u00f6n\u00fc\u015ft\u00fcr\u00fclm\u00fc\u015f \u015feker vard\u0131r. Evde toz \u015fekeriniz olmad\u0131\u011f\u0131nda, bunun yerine beyaz \u015feker de kullanabilirsiniz ve her ikisinin de bitmi\u015f \u00fcr\u00fcn \u00fczerinde \u00e7ok az etkisi vard\u0131r.<\/p>\n 4. Esmer \u015eeker\/Kahverengi \u015eeker<\/strong><\/p>\n Esmer \u015feker, melasl\u0131 \u015feker kam\u0131\u015f\u0131n\u0131 ifade eder. \u015eeker kam\u0131\u015f\u0131 suyu s\u0131k\u0131l\u0131r ve melasl\u0131 \u015feker olu\u015fturmak i\u00e7in konsantre edilir.<\/p>\n Esmer \u015feker g\u00fc\u00e7l\u00fc pekmez ve bal aromas\u0131 i\u00e7erir, genellikle daha a\u011f\u0131r aromal\u0131 kek ve kurabiyelerde kullan\u0131l\u0131r, karamel \u0131s\u0131t\u0131ld\u0131ktan sonra koyu kahverengiye karamelize edilen toz \u015fekerdir, renklendirici y\u00fczey olarak kullan\u0131labilir.<\/p>\n 5. Karamel\/Karamel Sos<\/strong><\/p>\n Karamel rengi olarak da bilinen karamel, genellikle sos rengi olarak bilinir, karamel ve \u015feker kam\u0131\u015f\u0131 ile kaynat\u0131lm\u0131\u015f koyu kahverengi, kal\u0131n bir s\u0131v\u0131 veya tozdur.<\/p>\n Karamel sosun g\u00fcnl\u00fck kullan\u0131m\u0131 \u00e7ok geni\u015ftir, sadece f\u0131r\u0131nc\u0131l\u0131kta, kahvede, s\u00fctl\u00fc \u00e7ayda kullan\u0131lamaz, karamel sos eklendi\u011finde de \u00e7ok lezzetlidir, soya sosu, \u015fekerleme, sirke, bira ve di\u011fer renklendirmelerde daha yayg\u0131n olarak kullan\u0131l\u0131r!<\/p>\n 6. Ksilitol<\/strong><\/p>\n Ksilitol, m\u0131s\u0131r ko\u00e7an\u0131, k\u00fcspe ve di\u011fer maddelerden elde edilen yeni bir t\u00fcr do\u011fal tatland\u0131r\u0131c\u0131 ve geli\u015fmi\u015f tedavi edici g\u0131dad\u0131r.<\/p>\n Tatl\u0131 tad\u0131, beyaz kristal toz g\u00f6r\u00fcn\u00fcm\u00fc, sakaroza e\u015fde\u011fer tatl\u0131l\u0131k, tatland\u0131r\u0131c\u0131 olarak kullan\u0131labilir, tad\u0131 nispeten hafif, biraz daha d\u00fc\u015f\u00fck \u015feker tozu, sakaroz kadar tatl\u0131 de\u011fil, ailenin diyabetik olmas\u0131 toz \u015feker yerine pi\u015firmede kullan\u0131labilir, ancak hasta daha fazla yiyemez.<\/p>\n 7. Su \u015furubu<\/strong><\/p>\n Su \u015furubu tam olarak nedir? \"\u015eurup \"un a\u00e7\u0131klamas\u0131 \u015f\u00f6yledir: malttan yap\u0131lan \u015furup, \u015feker seyreltmesi.<\/p>\n Su \u015furubunun ana bile\u015fenleri tapyoka unu ve su olup, tapyoka unu su ile \u0131s\u0131t\u0131larak fermente edilir. Su \u015furubu i\u00e7in pirin\u00e7 \u015furubu, Luo Zai \u015furubu, ta\u015f \u015furubu, su \u015furubu ve Zhu \u015furubu gibi farkl\u0131 isimler vard\u0131r. Aradaki fark, \u00fcretim s\u0131ras\u0131nda farkl\u0131 yumu\u015fakl\u0131k ve sertlikle sonu\u00e7lanacak olan farkl\u0131 s\u0131cakl\u0131klarda yatmaktad\u0131r; s\u0131cakl\u0131k ne kadar y\u00fcksekse, maltoz o kadar sert olacakt\u0131r.<\/p>\n 8. Maltoz<\/strong><\/p>\n Maltoz, amilaz i\u00e7eren malt\u0131n ni\u015fasta \u00fczerindeki etkisiyle \u00fcretilen bir t\u00fcr karbonhidratt\u0131r. Maltozu genellikle f\u0131r\u0131nc\u0131l\u0131kta, \u00f6zellikle de \u015fekerleme yaparken (nuga, \u015fekerleme vb.) kullan\u0131r\u0131z.<\/p>\n 9. Bal<\/strong><\/p>\n Genelde keklerde veya k\u00fc\u00e7\u00fck pastalarda \u00fcr\u00fcn\u00fcn lezzetini ve rengini artt\u0131rmak i\u00e7in kullan\u0131l\u0131r.<\/p>\n 10. D\u00f6n\u00fc\u015f\u00fcm \u015furubu<\/strong><\/p>\n Toz \u015feker, su ve asit ile belirli bir s\u00fcre ve do\u011fru s\u0131cakl\u0131kta pi\u015firilir ve ard\u0131ndan so\u011futulur. Bu \u015furup kristalle\u015fmeden uzun s\u00fcre saklanabilir, \u00e7o\u011fu \u00c7in mooncake kabu\u011funda, soslarda ve \u00e7e\u015fitli \u00fcr\u00fcnlerde \u015feker yerine kullan\u0131l\u0131r.<\/p>\n Ya\u011f<\/strong><\/p>\n 1. Tereya\u011f\u0131<\/strong><\/p>\n Tereya\u011f\u0131, \u0130ngilizce ad\u0131 tereya\u011f\u0131 veya tereya\u011f\u0131 ya\u011f\u0131d\u0131r, \u00c7ince erken krema olarak da adland\u0131r\u0131l\u0131r, s\u00fct ya\u011f\u0131ndan ayr\u0131l\u0131r, Hong Kong ve Macao b\u00f6lgemiz de \"tereya\u011f\u0131\" olarak adland\u0131r\u0131l\u0131r Bu, ba\u015fka bir t\u00fcr tereya\u011f\u0131ndan farkl\u0131d\u0131r (ine\u011fin v\u00fccut ya\u011f\u0131n\u0131n ya\u011fdan ar\u0131nd\u0131r\u0131lmas\u0131 gibi rafine domuz ya\u011f\u0131 ile) \u0130ngiliz s\u0131\u011f\u0131r eti Tallow'da inek v\u00fccut ya\u011f\u0131 ya\u011f\u0131, ikisi farkl\u0131 \u015fekilde ele al\u0131nmal\u0131d\u0131r. Tereya\u011f\u0131 genellikle f\u0131r\u0131nc\u0131l\u0131kta kullan\u0131l\u0131r.<\/p>\n Hayvansal tereya\u011f\u0131: pi\u015firme genellikle tuzsuz tereya\u011f\u0131nda kullan\u0131l\u0131r, \u00e7\u00fcnk\u00fc tuzsuz tereya\u011f\u0131n\u0131n tad\u0131 nispeten taze ve daha tatl\u0131d\u0131r, pi\u015firme etkisi daha iyidir. Tereya\u011f\u0131 baz\u0131 a\u011f\u0131r ya\u011fl\u0131 keklerde veya kurabiyelerde daha yayg\u0131n olarak kullan\u0131l\u0131r, tereya\u011f\u0131 \u00e7\u0131rp\u0131larak kek veya kurabiyenin kabar\u0131k bir etki yaratmak i\u00e7in geni\u015flemesini sa\u011flayabilir ve lezzet daha kokuludur. Baz\u0131 tariflerde s\u0131v\u0131 ya\u011f yerine eritilmi\u015f tereya\u011f\u0131 da kullan\u0131labilir (Yayg\u0131n ya\u011flar\u0131 stoklay\u0131n.)<\/p>\n 2. Margarin<\/strong><\/p>\n \u0130ngilizce ad\u0131 margarindir, yayg\u0131n olarak bitkisel tereya\u011f\u0131 olarak bilinen margarindir, asl\u0131nda ger\u00e7ek tereya\u011f\u0131 de\u011fildir, hidrojenasyondan sonra ya\u011fdaki (salata ya\u011f\u0131na benzer) bitki tohumlar\u0131ndan ekstrakte edilir, doymam\u0131\u015f, kat\u0131 ya\u011f derecesini azalt\u0131r ve daha sonra sar\u0131 pigment ve krema baharatlar\u0131 ekleyerek form\u00fcle edilir. tad\u0131 tereya\u011f\u0131 margarinine \u00e7ok benzer.<\/p>\n Dondurman\u0131n fiyat\u0131 tereya\u011f\u0131ndan daha d\u00fc\u015f\u00fckt\u00fcr, trans ya\u011f asitleri \u00fcretecektir (bitkisel krema ile ayn\u0131 sebepten), \u00f6zellikle kardiyovask\u00fcler zarar\u0131 b\u00fcy\u00fckt\u00fcr.<\/p>\n 3. K\u0131saltma<\/strong><\/p>\n Shortening, d\u00fc\u015f\u00fck erime noktal\u0131 tereya\u011f\u0131n\u0131n di\u011fer hayvansal ya\u011flar veya bitkisel ya\u011flarla kar\u0131\u015ft\u0131r\u0131lmas\u0131yla elde edilen y\u00fcksek erime noktal\u0131 bir ya\u011fd\u0131r ve sadece hamur i\u015fi yap\u0131m\u0131nda kullan\u0131l\u0131r. Erime noktas\u0131 genellikle kat\u0131 ve s\u0131v\u0131 ya\u011flar aras\u0131nda en y\u00fcksek erime noktas\u0131 olan 44 derecenin \u00fczerindedir, bu nedenle at\u0131\u015ft\u0131rmal\u0131klar\u0131n dokusu daha iyidir.<\/p>\n 4. Domuz Ya\u011f\u0131<\/strong><\/p>\n Domuz ya\u011f\u0131ndan elde edilen bir t\u00fcr ya\u011f, \u00c7in hamur i\u015flerinin yap\u0131m\u0131nda kullan\u0131labilir. Domuz ya\u011f\u0131n\u0131 k\u00fcpler halinde kesin ve bo\u015f bir tencerede kar\u0131\u015ft\u0131rarak k\u0131zart\u0131n, \u015feffaf domuz ya\u011f\u0131 kaynayacakt\u0131r. D\u00fc\u015f\u00fck s\u0131cakl\u0131kta so\u011futuldu\u011funda beyaz ve kat\u0131 hale gelir.<\/p>\n 5. Beyaz Domuz Ya\u011f\u0131<\/strong><\/p>\n Yayg\u0131n olarak kimyasal domuz ya\u011f\u0131 veya hidrojene ya\u011f olarak bilinen ya\u011f i\u015fleme koku giderme, renk giderme ve daha sonra farkl\u0131 derecelerde hidrojenasyon verilir, b\u00f6ylece kat\u0131 beyaz bir ya\u011f haline gelir, ekmek \u00fcretimi i\u00e7in veya domuz ya\u011f\u0131 yerine kullan\u0131labilir.<\/p>\n Beyaz ya\u011fa benzeyen, iyi \u00e7\u0131rpma \u00f6zelli\u011fine ve beyaz ve hassas ya\u011f kalitesine sahip kar beyaz\u0131 ya\u011f\u0131 da vard\u0131r, a\u011f\u0131r kremal\u0131 kek ve tereya\u011fl\u0131 krema i\u00e7in kullan\u0131labilir. Trans ya\u011f asitleri i\u00e7eren, sa\u011fl\u0131ks\u0131z bu t\u00fcr malzemelerin genel ev yap\u0131m\u0131 i\u00e7in kullan\u0131lmas\u0131 tavsiye edilmez.<\/p>\n 6. S\u0131v\u0131 ya\u011f<\/strong><\/p>\n Salata ya\u011f\u0131, zeytinya\u011f\u0131, m\u0131s\u0131r ya\u011f\u0131, susam ya\u011f\u0131, soya fasulyesi ya\u011f\u0131, yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131, s\u0131v\u0131 krema ve benzeri, kek ve \u00c7in pasta kabu\u011fu \u00fcretimi i\u00e7in kullan\u0131labilir. Genellikle kek, ekmek ve di\u011fer pasta \u00fcretiminde kullan\u0131lan salata ya\u011f\u0131, m\u0131s\u0131r ya\u011f\u0131 ve di\u011fer renksiz ve tats\u0131z ya\u011flar\u0131n se\u00e7ilmesi gerekir.<\/p>\n S\u00fct<\/strong><\/p>\n 1. Taze s\u00fct\/s\u00fct<\/strong><\/p>\n Etkisini etkilemeden s\u00fct tozu, konsantre s\u00fct, tam ya\u011fl\u0131 s\u00fct, az ya\u011fl\u0131, ya\u011fs\u0131z s\u00fct kullanabilirsiniz. Bir\u00e7ok durumda, ayn\u0131 miktarda su bile ikame olarak kullan\u0131labilir (elbette, yiyece\u011fin ana bile\u015feni olarak s\u00fct\u00fcn yerini alamaz), ancak tad\u0131 biraz daha k\u00f6t\u00fc olacakt\u0131r. \u00d6zel tarifler d\u0131\u015f\u0131nda genellikle s\u00fct kaynat\u0131ld\u0131ktan sonra kullan\u0131lamaz, tad\u0131 daha da k\u00f6t\u00fcle\u015ftirecektir.<\/p>\n 2. A\u00e7\u0131k Krem<\/strong><\/p>\n \u0130nce krema olarak da bilinen hafif krema, genellikle 35%'deki genel hafif kreman\u0131n ya\u011f i\u00e7eri\u011fi ile \u00e7\u0131rp\u0131larak lamine edilebilen hayvansal krema anlam\u0131na gelir, kat\u0131 bir formda \u00e7\u0131rp\u0131lm\u0131\u015f dekoratif kreman\u0131n \u00fczerindeki pastad\u0131r.<\/p>\n Bitkisel kremaya k\u0131yasla daha sa\u011fl\u0131kl\u0131d\u0131r, trans ya\u011f asitleri i\u00e7ermez, \u00e7\u00fcnk\u00fc ilave \u015feker yoktur, bu y\u00fczden light krema olarak adland\u0131r\u0131l\u0131r. \u015eeker \u00e7\u0131rp\u0131l\u0131rken eklenmelidir. Erime noktas\u0131 bitkisel kremadan biraz daha d\u00fc\u015f\u00fckt\u00fcr, ekmek yaparken biraz eklerseniz, ekme\u011finizi daha kabar\u0131k hale getirecektir.<\/p>\n \u015eu anda, farkl\u0131 yerli markalar\u0131n \u00e7\u0131rpma zorlu\u011fu farkl\u0131d\u0131r, tad\u0131 da biraz farkl\u0131d\u0131r, kendi tercihlerinize g\u00f6re se\u00e7im yapman\u0131z gerekir. Hafif krema, a\u011f\u0131r krema, bitkisel krema da dahil olmak \u00fczere asl\u0131nda krem \u015fanti olarak adland\u0131r\u0131l\u0131r.<\/p>\n 3. S\u00fct tozu<\/strong><\/p>\n S\u00fct tozu nispeten yayg\u0131n bir \u015feydir, f\u0131r\u0131nlamaya s\u00fct tozu eklemek s\u00fct aromas\u0131n\u0131 art\u0131rmada rol oynayabilir, b\u00f6ylece bitmi\u015f \u00fcr\u00fcn tad\u0131 s\u00fct aromas\u0131 daha kokulu olur, genellikle de\u011fi\u015ftirilip de\u011fi\u015ftirilemeyece\u011fi sorulur, s\u00fct tozu s\u00fct yerine kullan\u0131lamaz, \u00e7\u00fcnk\u00fc s\u0131v\u0131daki art\u0131\u015f bitmi\u015f \u00fcr\u00fcn\u00fc etkileyecektir, koymamay\u0131 se\u00e7ebilirsiniz, sadece aromada azalacakt\u0131r.<\/p>\n Buna ek olarak, \u00f6zel pi\u015firme s\u00fct tozu vard\u0131r, kalitesi bebek s\u00fct tozuna k\u0131yasla nispeten d\u00fc\u015f\u00fckt\u00fcr, fiyat\u0131 daha uygundur, ancak ayn\u0131 zamanda \u00e7e\u015fitli beslenme t\u00fcrlerinin dengeli bir oran\u0131nda bebek s\u00fct tozu yoktur.<\/p>\n 4. Yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct<\/strong><\/p>\n \u015eekerli s\u00fct, \u0131s\u0131tma, buharla\u015ft\u0131rma ve \u015fekerli konsantre s\u00fct \u00fcr\u00fcnlerine yo\u011funla\u015ft\u0131rma, yani yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct, asl\u0131nda konsantre s\u00fcte eklenen b\u00fcy\u00fck miktarda \u015fekerdir. S\u00fct ya\u011f\u0131 i\u00e7eri\u011fi 0,5%'den az olmamal\u0131 ve s\u00fct kat\u0131 i\u00e7eri\u011fi 24%'den az olmamal\u0131d\u0131r.<\/p>\n Pi\u015firmede, yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct \u00e7ok fazla \u015feker i\u00e7erir, bu nedenle temel olarak malzemelerin yap\u0131lmas\u0131na gerek yoktur, tereya\u011f\u0131 veya s\u00fct\u00fcn yerini alamayaca\u011f\u0131ndan bahsetmiyorum bile. Orijinal ve aromal\u0131 yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct, do\u011frudan f\u0131r\u0131nlanm\u0131\u015f veya buharda pi\u015firilmi\u015f \u015fekerlemelere uygulanabilir. Ya da malzemelerde lezzet artt\u0131r\u0131c\u0131 olarak.<\/p>\n 5. Ek\u015fi krema<\/strong><\/p>\n Ek\u015fi krema, laktik asit bakterileri ve aroma \u00fcreten bakteriler taraf\u0131ndan fermente edilen ince kremadan yap\u0131l\u0131r. \u0130nce krema ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, daha kal\u0131n bir aromaya ve daha y\u00fcksek krema oran\u0131na sahiptir ve laktik asit bakteri fermantasyonu nedeniyle istenmeyen mikroorganizmalar\u0131n b\u00fcy\u00fcmesini engelleyebilir.<\/p>\n Ancak asidik kreman\u0131n baz\u0131 dezavantajlar\u0131 da vard\u0131r, \u00f6rne\u011fin asidik ayran, PH daha d\u00fc\u015f\u00fckt\u00fcr, ba\u015fa \u00e7\u0131kmas\u0131 daha zordur; ve asidik kreman\u0131n oksitlenmesi kolayd\u0131r, metalik bir tat \u00fcretmesi kolayd\u0131r, \u00f6zellikle bak\u0131r veya di\u011fer a\u011f\u0131r metallerin izleri oldu\u011funda, bu e\u011filimi h\u0131zland\u0131racakt\u0131r.<\/p>\n 6. Yo\u011furt<\/strong><\/p>\n Yo\u011furt \u00e7ok yayg\u0131nd\u0131r, hammadde olarak s\u00fcte dayan\u0131r, past\u00f6rizasyondan sonra s\u00fcte yararl\u0131 bakteriler eklenir (fermantasyon ajan\u0131), fermantasyondan sonra so\u011futulur ve bir s\u00fct \u00fcr\u00fcn\u00fc ile doldurulur.<\/p>\n \u015eu anda piyasadaki yo\u011furt \u00fcr\u00fcnleri \u00e7o\u011funlukla kesilmi\u015f, kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f ve \u00e7e\u015fitli meyve sular\u0131, re\u00e7eller ve meyve aromal\u0131 di\u011fer aksesuarlar eklenmi\u015ftir. Yo\u011furt, yo\u011furt k\u00f6p\u00fc\u011f\u00fc, yo\u011furt unu paketleri, yo\u011furt pudingi ve benzeri gibi f\u0131r\u0131nc\u0131l\u0131kta hala nispeten yayg\u0131nd\u0131r.<\/p>\n 7. Peynir<\/strong><\/p>\n Peynir, peynir veya peynir veya peynir olarak da bilinir, \u0130ngilizce ad\u0131 peynir, do\u011fas\u0131 ve ortak yo\u011furt benzerliklere sahiptir, fermantasyon i\u015flemi ile yap\u0131l\u0131r, ayr\u0131ca laktik asit bakterileri i\u00e7erir, sa\u011fl\u0131k bak\u0131m\u0131 olabilir, ancak peynir konsantrasyonu yo\u011furttan daha y\u00fcksektir, neredeyse kat\u0131 g\u0131da, besin de\u011feri bu nedenle daha zengindir.<\/p>\n Bu kategori yeni ba\u015flayanlar\u0131n ba\u015f\u0131n\u0131 en \u00e7ok a\u011fr\u0131tan kategoridir. Peynir, peynir, s\u00fczme peynir, krem peynir, krem peynir, light s\u00fct, light krema ve benzerleri ba\u015f\u0131n\u0131z\u0131 a\u011fr\u0131tacak bir s\u00fcr\u00fc terimdir ve daha da k\u00f6t\u00fcs\u00fc, tereya\u011f\u0131na krema diyen tarifler de vard\u0131r!<\/p>\n Peki fark\u0131 nas\u0131l anlayacaks\u0131n\u0131z? Peynir al\u0131\u015fveri\u015fi yaparken, peynirin \u00c7ince ad\u0131 bazen fonetik \u00e7eviriye g\u00f6re farkl\u0131 oldu\u011fundan, yanl\u0131\u015f sat\u0131n almaktan ka\u00e7\u0131nmak i\u00e7in l\u00fctfen paketin \u00fczerindeki \u0130ngilizce ad\u0131 kontrol etti\u011finizden emin olun.<\/p>\n 8. Krem Peynir<\/strong><\/p>\n Krem peynir olarak da bilinen krem peynir, krem peynirin \u0130ngilizce ad\u0131, olgunla\u015fmam\u0131\u015f tam ya\u011fl\u0131 peynir, beyaz renk, narin doku, hafif asidik tat, cheesecake, peynirli cheesecake yapmak i\u00e7in \u00e7ok uygun bir t\u00fcrd\u00fcr. Krem peynir a\u00e7\u0131ld\u0131ktan sonra bozulmaya kar\u015f\u0131 \u00e7ok hassast\u0131r, bu nedenle m\u00fcmk\u00fcn olan en k\u0131sa s\u00fcrede t\u00fcketin.<\/p>\n 9. Mozzarella<\/strong><\/p>\n Mozzarella peyniri olarak da bilinen mozzarella peyniri \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda kolayca erir ve genellikle pizza yapmak i\u00e7in kullan\u0131lan uzun \u015feritler halinde \u00e7ekilebilir.<\/p>\n Uzun \u015feritli bir pizza yapmak istiyorsan\u0131z, mozzarella peyniri kullanman\u0131z gerekir. En iyisi hava ge\u00e7irmez bir kapta 1\u2103 ile 4\u2103 aras\u0131nda bir s\u0131cakl\u0131kta buzdolab\u0131nda saklamakt\u0131r.<\/p>\n 10. Mascarpone peyniri<\/strong><\/p>\n Mascarpone peyniri, \u0130ngilizce ad\u0131yla mascarpone peyniri, bir t\u00fcr taze peynirdir, \u00fcretim s\u00fcreci fermente edilmez, bu nedenle tad\u0131 tazedir, \u00fcnl\u00fc tatl\u0131 \"tiramisu\" nun \u00fcretimi i\u00e7in gerekli malzemelerdir.<\/p>\n 11. \u00c7edar Peyniri<\/strong><\/p>\n \u00c7edar peyniri veya ka\u015far peyniri olarak da bilinen ka\u015far peyniri, bir t\u00fcr orijinal peynirdir, \u00e7o\u011fu s\u00fcpermarkette sat\u0131n al\u0131nabilen en yayg\u0131n peynir \u00e7e\u015fitlerinden biridir.<\/p>\n \u00c7edar peynirinin pek \u00e7ok \u00e7e\u015fidi vard\u0131r ve renk ve tat, beyazdan soluk sar\u0131ya kadar de\u011fi\u015fen renkler ve g\u00fc\u00e7l\u00fcden hafife kadar de\u011fi\u015fen tatlarla \u00e7e\u015fitlili\u011fe ba\u011fl\u0131 olarak b\u00fcy\u00fck \u00f6l\u00e7\u00fcde de\u011fi\u015fir.<\/p>\n 12. Peynir dilimleri<\/strong><\/p>\n Peynir dilimleri olarak da bilinen dilimler halinde kesilmi\u015f bir t\u00fcr peynirdir, \u00e7i\u011f olarak yenebilir, yemeye al\u0131\u015fk\u0131n olmayan insanlar garip, biraz tuzlu bir tat hissedeceklerdir. En iyi ve en kolay yol, sandvi\u00e7 veya hamburger yapmak i\u00e7in ekme\u011fin i\u00e7ine s\u0131k\u0131\u015ft\u0131rmakt\u0131r, hem lezzetli hem de kullan\u0131\u015fl\u0131!<\/p>\n Jelatinimsi<\/strong><\/p>\n 1. Jelatin \/ Bal\u0131k Sak\u0131z\u0131 Gevre\u011fi<\/strong><\/p>\n \u0130ngilizce ad\u0131 Gelatin olan ve jelatin veya bal\u0131k jelatini olarak da bilinen Jelatin, ana maddesi 18 amino asit bak\u0131m\u0131ndan zengin proteinler olan, inek veya bal\u0131k kemi\u011fi gibi hayvansal maddelerden elde edilen bir jeldir. \u0130deal bir protein kayna\u011f\u0131d\u0131r.<\/p>\n Gellan sak\u0131z\u0131 pullar\u0131 olarak da bilinen pullar yar\u0131 saydam, sar\u0131ms\u0131 kahverengidir, bal\u0131k kokusuna sahiptir ve bal\u0131k kokusunu gidermek i\u00e7in \u0131slat\u0131lmas\u0131 gerekir ve gellan sak\u0131z\u0131 pullar\u0131n\u0131 kullanmadan \u00f6nce so\u011fuk kaynam\u0131\u015f su ile yumu\u015fat\u0131lmal\u0131d\u0131r. F\u0131r\u0131nc\u0131l\u0131kta esas olarak k\u00f6p\u00fckl\u00fc kek, j\u00f6le, puding vb. i\u00e7in kullan\u0131l\u0131r. Esas olarak p\u0131ht\u0131la\u015fmada rol oynar.<\/p>\n 2. Guylidin Tozu<\/strong><\/p>\n Pullar Ghirardine dilimleri olarak adland\u0131r\u0131l\u0131r ve toz Ghirardine tozu olarak adland\u0131r\u0131l\u0131r. Ghirardine tozu ve Ghirardine tabletleri birbirlerinin yerine kullan\u0131labilir, dozaj ayn\u0131d\u0131r (5 gram Ghirardine tablet p\u0131ht\u0131la\u015fabilirli\u011fi ile 5 gram Ghirardine tozunun ayn\u0131 olmas\u0131 gibi).<\/p>\n Yumu\u015fat\u0131lm\u0131\u015f Gilead tozunu \u0131slatmak i\u00e7in, genellikle a\u011f\u0131rl\u0131\u011f\u0131n\u0131n 3-4 kat\u0131 suda bekletin. Guylidin tabletlerini \u0131slatmak i\u00e7in, daha sonra yumu\u015fak bir \u015fekilde \u0131slat\u0131n ve suyu s\u0131karak \u00e7\u0131kar\u0131n.<\/p>\n 3. Agar<\/strong><\/p>\n Agar deniz yosunundan yap\u0131lan bir p\u0131ht\u0131la\u015ft\u0131r\u0131c\u0131d\u0131r, bu nedenle agar vejetaryen bir g\u0131dad\u0131r. Gilead'\u0131n aksine agar\u0131n \u00e7\u00f6z\u00fcnmesi \u00e7ok daha zordur ve suda tamamen erimesi i\u00e7in kaynar suya eklenip birka\u00e7 dakika kaynat\u0131lmas\u0131 gerekir ve s\u0131cakl\u0131k 40\u00b0C'nin alt\u0131na d\u00fc\u015ft\u00fc\u011f\u00fcnde hemen kat\u0131la\u015facakt\u0131r.<\/p>\n Agar\u0131n da kullan\u0131lmadan \u00f6nce \u0131slat\u0131lmas\u0131 gerekir ve tamamen \u0131slat\u0131ld\u0131\u011f\u0131nda boyutunun d\u00f6rt kat\u0131na kadar \u015fi\u015fer. Agar, Guylian'dan daha sert bir dokuya sahiptir ve genellikle suet ve gazpacho gibi hamur i\u015flerinin yap\u0131m\u0131nda kullan\u0131l\u0131r, bu nedenle agar Guylian ile de\u011fi\u015ftirilemez.<\/p>","protected":false},"excerpt":{"rendered":" Ingredients have a big impact on baked goods, so what are some common baking ingredients? Flour Different varieties of wheat and parts of the grain determine the protein content of flour and its use. For example, durum wheat is used to produce high-gluten flour, soft wheat is used to produce low-gluten flour, and medium-gluten flour […]<\/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