144
SFATURI PRACTICE
Preparare
1 $JUJ́J DV BUFÓJF JOTUSVDǹJVOJMF EF VUJMJ[BSF DV
BDFTUBQBSBU QÉJOFB TFGBDF BMUGFM EFDÉUÔO DB[VM
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2. Măsuraţi lichidele cu paharul gradat furnizat.
Utilizaţi măsura dublă de dozare furnizată pen-
tru a măsura linguriţele şi lingurile.
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TPMJEFDrojdia nu trebuie să intre în contact cu
sarea.
Ordinea generală care trebuie respectată:
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Utilizare
t Prepararea pâinii este foarte sensibilă la
condiţ iile de temperatură şi umiditate.·ODB[VM
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BQFJTBVMBQUFMVJEBSGNJSNJBEFQNJǵJ¡$
t De asemenea, este util uneori să verificaţi
starea aluatului la mijlocul perioadei de
frământare:BDFTUBUSFCVJFTNJGPSNF[FVOCVMHNJSF
PNPHFO DBSF TF EF[MJQFǵUF CJOF EF QF QFSF́JJ
DVWFJ
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DNJUSFCVJFTNJNBJQVOF́JBQNJ
TBVÔODB[VMPQVTWBUSFCVJTNJNBJBENJVHB́J
FWFOUVBMQV́JONJGNJJONJ
5SFCVJFTNJDPSFDUB́JGPBSUFVǵPSNBYJNMJOHVSNJP
EBUNJǵJTNJBǵUFQUB́JSF[VMUBUVMÔOBJOUFEFBJOUFSWFOJ
EJOOPV
t O greşeală curentă este aceea de a crede că
adăugând drojdie pâinea va creşte mai mult.
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SF[VMUBUVMEPSJU7NJQVUF́JEBTFBNBEFTUBSFBBMVB-
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DESCRIERE
1 DBQBDDVGFSFBTUSNJEFTVQSBWFHIFSF
2 QBOPVEFDPNBOENJ
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eTFMFDUBSFBOJWFMVMVJEFSVNFOJSF
fTFMFDUBSFBQSPHSBNFMPS
gJOEJDBUPSMVNJOPTEFGVODǹJPOBSF
3 DVWNJQFOUSVQÉJOF
4 NBMBYPS
5 QBIBSEP[BUPS
6 MJOHVSJ́NJMJOHVSNJ
7 BDDFTPSJViDÉSMJHwQFOUSVFYUSBHFSFB
NBMBYPSVMVJ
8 TVQPSUDPBDFSFCBHIFUF
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9 MBNNJ[JŃBUNJQFOTVMNJ
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