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在家烹饪的终极新鲜意大利面

在家烹饪的终极新鲜意大利面

          
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About the Book

用于制作新鲜意大利面的成分是面粉和鸡蛋,以及可选的盐。这导致了制作自制意大利面最令人费解的方面之一。只有两个主要成分,你会想知道所有的大惊小怪是什么是可以原谅的。怎么会难?好吧,当然这并不难。


有一些简单的食谱,如果仔细遵循适量的液体和正确类型的面粉,每次都会产生出色的效果。只是有很多方法可以改变配方以产生理想的结果,因此值得考虑在起作用的变量。


现在,用于日常意大利面的经典意大利面粉在意大利和其他一些国家被称为"00"面粉。意大利人使用 00 到 04 的等级来表示面粉的颜色。颜色取决于从面粉中"提取"了多少麸皮和胚芽。麸皮和胚芽赋予面粉颜色。因此,'00' 已经去除了所有的麸皮和胚芽,因此是一种非常白且光滑的面粉,它当然可以生产出丝般光滑的面食,非常适合多种用途。


除了在这些特殊情况下,面筋是面食制作过程的关键组成部分。当与液体混合并静置一段时间时,面筋会在化学水平上形成键。这使面团有弹性和弹性。它将面团固定在一起,防止它破碎或散开。面筋与赋予面包面团特性的成分相同。


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Product Details
  • ISBN-13: 9781837624195
  • Publisher: 8 Greywell Studios
  • Publisher Imprint: 8 Greywell Studios
  • Height: 229 mm
  • No of Pages: 274
  • Spine Width: 15 mm
  • Width: 152 mm
  • ISBN-10: 1837624194
  • Publisher Date: 26 Aug 2022
  • Binding: Paperback
  • Language: Chinese
  • Returnable: N
  • Weight: 371 gr


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在家烹饪的终极新鲜意大利面
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在家烹饪的终极新鲜意大利面
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