Questo articolo è stato co-redatto da Quynh La. Quynh La è una panettiera professionista e titolare di Sugar Bakery & Cafe a Seattle. Con oltre sette anni di esperienza, è specializzata in preparazione di torte, biscotti, croissant e pane. Si è diplomata in Arti Culinarie presso il South Seattle College e in Dessert Speciali e Pane al Seattle Central College.
Ci sono 20 riferimenti citati in questo articolo, che puoi trovare in fondo alla pagina.
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Hai appena preparato una torta apparentemente perfetta, ma c'è un problema: sa troppo di uovo! Dopo tanto lavoro a nessuno piace rendersi conto che il dolce preparato con le proprie mani non ha un buon sapore, in special modo se l'obiettivo era quello di condividerlo con gli amici! Per fortuna esistono tante soluzioni che possono aiutarti a rimediare a questa potenziale catastrofe. Questo articolo ti fornirà tutte le istruzioni nel dettaglio, includendo anche alcune indicazioni su come preparare correttamente le uova o sostituirle completamente.
Passaggi
Consigli
- Lascia raffreddare la torta prima di glassarla. Anche se non vedi l'ora di decorarla, attendi che si sia raffreddata completamente per evitare che la glassa si sciolga o che la torta si rompa. La scelta ideale è quella di avvolgerla nella pellicola trasparente e metterla in frigorifero per 2-3 ore prima di ricoprirla di glassa.[26]
Riferimenti
- ↑ https://www.foodtoimpress.com/cake/why-is-my-cake-eggy/
- ↑ https://www.allrecipes.com/article/make-box-mix-cake-taste-homemade/
- ↑ https://youtu.be/nYdfwF37h-8?t=41
- ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/basic-vanilla-cake-recipe-2043654
- ↑ https://www.foodtoimpress.com/cake/why-is-my-cake-eggy/
- ↑ https://www.ladybehindthecurtain.com/how-to-make-a-spice-cake-mix-from-a-yellow-cake-mix/
- ↑ https://www.foodtoimpress.com/cake/why-is-my-cake-eggy/
- ↑ https://www.southernliving.com/kitchen-assistant/add-coffee-to-chocolate-cake-mix
- ↑ https://www.thekitchn.com/boost-any-cakes-flavor-add-a-l-146875
- ↑ https://thecakeblog.com/2017/06/acidity-in-cake.html
- ↑ https://youtu.be/nYdfwF37h-8?t=15
- ↑ https://sweets.seriouseats.com/2011/08/sweet-technique-mixing-cake-batter.html
- ↑ https://sweets.seriouseats.com/2011/08/sweet-technique-mixing-cake-batter.html
- ↑ https://www.jessicagavin.com/overcooked-hard-boiled-eggs/
- ↑ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5337922/
- ↑ https://slate.com/culture/2014/01/small-eggs-taste-better-large-eggs-are-more-common-so-freshdirect-introduces-farmers-eggs-aka-pullet-eggs.html
- ↑ https://www.thekitchn.com/baking-school-day-1-all-about-eggs-and-baking-222479
- ↑ https://www.nigella.com/ask/baked-cheesecake-tasting-eggy
- ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/make-cake-without-egg
- ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/make-cake-without-egg
- ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/make-cake-without-egg
- ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/make-cake-without-egg
- ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/make-cake-without-egg
- ↑ https://www.thekitchn.com/vegan-substitutions-for-8-common-baking-ingredients-171165
- ↑ https://www.thekitchn.com/vegan-substitutions-for-8-common-baking-ingredients-171165
- ↑ https://youtu.be/nYdfwF37h-8?t=52
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