Ovi saveti važe za obicnu pogaču, posnu pogaču i integralnu pogaču
Priprema pogače deluje jednostavno, ali male greške mogu uticati na teksturu, ukus i izgled.
1. Testo je tvrdo
Uzrok:
Dodavanje previše brašna.
Rešenje:
Testo treba biti mekano i blago lepljivo. Brašno dodavati postepeno.
2. Testo ne narasta
Uzrok:
Kvasac je neaktivan ili tečnost previše vruća.
Rešenje:
Tečnost treba biti mlaka. Proveriti kvasac pre upotrebe.
3. Pogača je suva
Uzrok: Predugo pečenje ili premalo masnoće.
Rešenje:
Pratiti vreme pečenja i koristiti preporučenu količinu masnoće.
4. Pogača puca tokom pečenja
Uzrok:
Nedovoljno drugo narastanje.
Rešenje:
Testo mora odmoriti pre pečenja da bi struktura bila stabilna.
5. Pogača je zbijena
Uzrok:
Nedovoljno mešenje.
Rešenje:
Testo treba mesiti dok ne postane elastično.
6. Previše tamna korica
Uzrok:
Previsoka temperatura pečenja.
Rešenje:
Po potrebi pokriti pogaču papirom za pečenje tokom pečenja.
7. Integralno testo je tvrdo
Integralno brašno upija više tečnosti, pa će testo prirodno delovati gušće. Treba dodati malo više tečnosti nego u receptu sa belim brašnom i dobro ga izmesiti.
8. Posno testo ne narasta.
Kod posnih pogača, jer nema jaja, kvasac mora biti svež i aktivan, a tečnost uvek mlaka, ne vruća. Integralno brašno može sporije narasti – strpljenje je ključno.
9. Posne i integralne pogače su suve
Posne i integralne pogače lako se suše jer nemaju masnoću iz jaja ili mleka. Dodavanje malo ulja ili biljnog mleka može pomoći.
10. Posna i integralna pogača puca tokom pečenja
Kod gušćih, integralnih i posnih pogača posebno je važno drugo narastanje – testo mora dobro odmoriti da bi korica bila ravnomerna.
11. Posna i integralna pogače su zbijene.
Integralno brašno i posno testo zahtevaju duže mešenje i duže narastanje da bi struktura postala elastična.
12. Kod integralne i posne pogače previše tamna korica
Integralna i posna pogača tamni brže zbog prirodnog šećera u brašnu. Može se pokriti papirom za pečenje ili smanjiti temperatura poslednjih 10 minuta pečenja.
Ukratko, osnovna pravila važe, ali integralno i posno testo zahteva više tečnosti, više vremena za narastanje i strpljenje prilikom pečenja.
These tips are valid for regular traditional bread, lenten traditional bread and integral traditional bread.
Preparing a traditional bread seems simple, but small mistakes can affect the texture, taste and appearance.
1. The dough is hard
Cause:
Adding too much flour.
Solution:
The dough should be soft and slightly sticky. Add flour gradually.
2. The dough does not rise
Cause:
The yeast is inactive or the liquid is too hot.
Solution:
The liquid should be lukewarm. Check the yeast before use.
3. The traditional bread is dry.
Cause:
Too long baking or too little fat.
Solution:
Follow the baking time and use the recommended amount of fat.
4. The traditional bread cracks during baking.
Cause:
Insufficient second growth.
Solution:
The dough must rest before baking so that the structure is stable.
5. The traditional bread is dense.
Cause:
Insufficient mixing.
Solution:
The dough should be kneaded until it becomes elastic.
6. Cover too dark.
Cause:
The baking temperature was too high.
Solution:
If necessary, cover the scone with baking paper during baking.
7. Integral dough is hard
Integral flour absorbs more liquid, so the dough will naturally appear thicker. You should add a little more liquid than in the recipe with white flour and mix it well.
8. Lenten dough does not rise.
In the case of lean traditional bread, because there are no eggs, the yeast must be fresh and active, and the liquid must always be lukewarm, not hot. Wholemeal flour can rise more slowly - patience is key.
9. Lean and wholemeal traditional breads are dry.
Lean and integral traditional bread are easy to dry because they do not contain fat from eggs or milk. Adding a little oil or plant-based milk can help.
10. Lenten and integral traditional bread bursts during baking.
With denser, wholemeal and lean traditional breads, the second rise is especially important - the dough must rest well in order for the crust to be even.
11. Lenten and wholemeal traditional bread are dense.
Integral flour and lenten dough require longer mixing and longer rising for the structure to become elastic.
12. The crust is too dark for wholemeal - integral and lenten traditional breads.
Integral and lean bread darkens faster due to the natural sugar in the flour. It can be covered with baking paper or reduce the temperature during the last 10 minutes of baking.
In short, the basic rules apply, but integral and lean dough requires more liquid, more time to rise and patience when baking.
No comments:
Post a Comment