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Masas escaldadas

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Masas escaldadas

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Este ejercicio corresponde al temario de Masas escaldadas, de Pastelería.

Completa la receta de la Pasta Choux con las palabras proporcionadas a la derecha.
En caso de equivocación, haz click en la palabra y volverá a la derecha.

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About Fill in the Blanks
Otros
Grado Medio
fundación adsis
cocina y restauración
las masas escaldadas
 Recommended age: 16 years old
13 times made

Created by

Fundación Adsis: IMFPB Basauri OLHUI
Fundación Adsis: IMFPB Basauri OLHUI
Spain

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Masas escaldadasOnline version

Este ejercicio corresponde al temario de Masas escaldadas, de Pastelería. Completa la receta de la Pasta Choux con las palabras proporcionadas a la derecha. En caso de equivocación, haz click en la palabra y volverá a la derecha.

by Fundación Adsis: IMFPB Basauri OLHUI
1

suban ebullición completamente eléctrico masa huevos harina Cocer

Poner en un cazo el agua , la sal y la grasa y llevarlo a .
Cuando la grasa esté fundida , se añade la , sin dejar de remover hasta que forme una que no se pegue a las paredes .
Templar la masa .
Se agregan los uno a uno y sin incorporar el siguiente hasta que esté el anterior mezclado .
Ir controlando la textura , no es necesario echar todos los huevos .
a 190ºC tiro cerrado hasta que .

 
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