Kerak

Nalika dipanggang, kerak yaiku kulit roti sing atos njaba utawa cangkang pie . Umume, umume digawe paling ora cekak utawa lemu, banyu, glepung, lan uyah liyane . ^[1] Sampeyan uga kalebu susu, gula, utawa bahan-bahan liyane sing nyumbang kanggo rasa utawa tekstur. Endhog utawa wisuh susu bisa digunakake kanggo dekorasi njaba, uga gula kasar. Kerak nyumbang kanggo pastry . Rasio bahan lan cara nyampur nemtokake tekstur kerak. Yen glepung ora dicampur kanthi cekak, mula banyu bisa nggandhengake tepung sing kasedhiya nyebabake matrik protein gluten dadi luwih maju. Iki bakal nyebabake kerak sing angel, ora beda karo kerak flaky, sing luwih dikarepake.

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Referensi

↑ Barry, Leonard (1992). Composition of Foods: Baked Products-Raw, Processed, Prepared. Diane Publishing Co. kc. 47.
↑ Lawson, H.W. (1995). Food Oils and Fats: Technology, Utilization and Nutrition. US: Springer US. kc. 150. ISBN 978-1-4757-2351-9.

[1] Barry, Leonard (1992). Composition of Foods: Baked Products-Raw, Processed, Prepared. Diane Publishing Co. kc. 47.

[2] Lawson, H.W. (1995). Food Oils and Fats: Technology, Utilization and Nutrition. US: Springer US. kc. 150. ISBN 978-1-4757-2351-9.

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