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Repostería A-Z

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Repostería A-Z

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A un paso de la dulzura: encuentra cada letra.

Created by

Ariadna Ailin Padilla González
Ariadna Ailin Padilla González
Mexico

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Repostería A-Z
 

Repostería A-ZOnline version

A un paso de la dulzura: encuentra cada letra.

by Ariadna Ailin Padilla González
A
B
C
D
E
F
G
H
I
J
L
M
N
O
P
Q
R
S
T
U
V
X
Y
Z

Empieza por A

Endulzante blanco soluble común en postres.

Empieza por B

Masa horneada esponjosa de base para tartas.

Empieza por C

Dulce a base de cacao usado en coberturas.

Empieza por D

Masa frita en aros y glaseado por encima.

Empieza por E

Sustancia que aporta dulzor a preparaciones.

Empieza por F

Cobertura suave y brillante que se modela.

Empieza por G

Capa azucarada que brilla al endurecerse.

Empieza por H

Polvo base de trigo para masas.

Empieza por I

Cada elemento que compone una masa.

Empieza por J

Líquido dulce espeso usado para sabor o humedad.

Empieza por L

Capas de masa alternadas que se doblan.

Empieza por M

Mezcla de harina con líquidos y otros añadidos.

Empieza por N

Crema espesa usada para rellenos y coberturas.

Empieza por O

Disco delgado utilizado como base o capa crujiente.

Empieza por P

Masa horneada dulce con relleno o cobertura.

Empieza por Q

Lácteo usado en rellenos y horneados ligeros.

Empieza por R

Interior cremoso o sólido que acompaña a la masa.

Empieza por S

Jarabe espeso obtenido de azúcar y agua.

Empieza por T

Base de masa horneada con relleno dulce.

Empieza por U

Herramienta empleada para batir, cortar o mezclar.

Empieza por V

Especia aromática extraída de una orquídea.

Empieza por X

Endulzante sustituto del azúcar en recetas.

Empieza por Y

Parte amarilla del huevo usada en rellenos.

Empieza por Z

Postre cremoso italiano hecho con yemas y vino dulce.

 
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