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MASAS BÁSICAS PARA CUBIERTAS

Created by

maria arcelia patiño acosta
maria arcelia patiño acosta
Bolivia

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MASAS BÁSICAS PARA CUBIERTAS

by maria arcelia patiño acosta
1

horneado cacao hornear incorporación

para el método genoise se realiza batiendo los huevos con el azúcar sobre fuego bajo o en baño Maria , hasta que alcancen una temperatura máxima de 50 ºC
son preparaciones de las cuales se comienza batiendo materia grasa junto con el azúcar luego se añaden huevos y por último la harina y los saborizantes deseadas
proteina responsable de la elasticidad de la masa de harina y confiere la elasticidad , consistencia y esponjosidad de los panes y masas horneadas gluten .
Además de añadirles una grasa como ingrediente básico también se le puede añadir chocolate , frutas , etc . En el caso de masas en las que la cantidad de grasa sea poca y no se incorporen gasificantes o impulsores , la cocción en el horno debe de ser más lenta y prolongada para que los bizcochos no se bajen
Livianos

Son aquellos que son batidos a base de huevo o claras con azúcar , casi siempre a punto letra , que es cuando podemos " escribir " sobre esta preparación . Y es la incorporación de pequeñas burbujas de aire atrapadas en la masa la que le va a dar volumen y esponjosidad a los bizcochos .
Luego se continúa con la de los secos ? harina , polvo de , o polvo de frutos - de manera envolvente evitando perder el aire que incorporamos en el batido anterior . Y se termina con el .

 
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