Venezuelans

Until now, only we have referred to preparations of wheat flour. His conversion in bread, pasta and Latino dishes; following this order of ideas, we need then the issue of the transformation of flour in sweets, reason why this week we will write: the meal turned into a dessert. Wheat flour is one of the basic elements among others, the structure and composition of a dessert whose manufacture, consists of three types of preparations: basic preparations, preparations intermediate and advanced preparations. Flour intervenes in most basic preparations, specifically in developing dough, pasta, biscuits and cookies. The masses are classified into: simple yeast dough, is prepared by mixing flour with water, yeast and salt; regularly they are low in fats and sugars. Is the mass base to make bread; enriched yeast dough, is one that incorporates simple dough (flour, water, yeast) ingredients sugar, butter and sometimes eggs.

Also almonds, hazelnuts, walnuts, chocolate, butter, vanilla and others. This dough is used to make bread chocolate, babka of plums (sweet bread of Hungary), Kugelhopf (sweet bread of Germany), bread (pan dulce from the South of Spain) lamona, pretzel, include Venezuelans, quesadillas, and stollen; extended yeast dough, is that where fat is incorporated to the ground in many layers, using a procedure of extended and folded. Alternate layers of dough and fat give the baked product a crisp and crunchy texture. This is the mass to prepare the croissants and the one used for the Danish pastry; Quick breads dough, is one that is prepared in a short time, since the leavening action is effected by chemical leavening. It is the dough used to make tasty muffins, dates and Walnut bread and biscuits; and mass for products that are not cooked in the oven, the dough used for products that are cooked in frying as the Donuts; in pans greased as the crepes and specially designed as the waffle plates.

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