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SK
PRAKTICKÉ RADY
1. Všetky zložky sa musia použiť pri izbovej teplote (ak nie je uvedené
inak) a musia byť presne odvážené. Odmerajte kvapaliny pomocou
dodaných odmeriek. Použite dodané odmerky na odmeranie
lyžice alebo lyžičky. Nepresné meranie prináša zlé výsledky. Príprava
chleba je veľmi citlivá na podmienky teploty a vlhkosti. Za
horúceho počasia sa odporúča použiť chladnejšie tekutiny ako
zvyčajne. Rovnako tak v chladnom počasí môže byť nutné ohrievať
vodu alebo mlieko (v žiadnom prípade nesmie prekročiť 35 ° C).
2. Používajte prísady pred dátumom ich odporúčanej spotreby a
skladujte ich na chladnom a suchom mieste.
3. Múka musí byť presne odvážená pomocou kuchynskej váhy. Použite
aktívne sušené pekárske kvasnice (vo vrecúškach).
4. Neotvárajte veko počas používania (ak nie je uvedené inak).
5. Dodržujte presné poradie a množstvo zložiek uvedené v receptoch.
Prvé pridávajte kvapaliny a potom pevné alebo sypké prísady.
Kvasnice nesmú prísť do styku s kvapalinami alebo so soľou. Príliš
mnoho droždia oslabuje štruktúru cesta, ktoré bude veľmi rásť a
následne sa prehýbať počas pečenia.
Všeobecné poradie:
Kvapaliny (zmäknuté maslo, olej, vajcia, voda, mlieko)
Soľ
Cukor
Prvá polovica múky
Sušené mlieko
Konkrétne pevné prísady
19°C
25°C
19°C
25°C
22°C
22°C
60°C
60°C
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  • How can I know when the dough is ready. I wish to remove it and make rolls? Submitted on 14-10-2023 at 16:14

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