Difference between revisions of "AY Honors/Baking/Answer Key/es"
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{{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=5a}} | {{ansreq|page={{#titleparts:{{PAGENAME}}|2|1}}|num=5a}} | ||
| − | <noinclude> | + | <noinclude>{{Adventist Youth Honors Answer Book/Recipe/es |
| − | {{Adventist Youth Honors Answer Book/Recipe | + | |name = Galletas de levaudra |
| − | |name = | ||
|ingredients = | |ingredients = | ||
| − | * 1 | + | * 1 paquete de levadura seca |
| − | * 1/4 | + | * 1/4 taza de agua tibia |
| − | * 2.5 | + | * 2.5 tazas de harina para todo uso |
| − | * 2 | + | * 2 cucharitas de azúcar |
| − | * 1 | + | * 1 cucharita de sal |
| − | * 1/2 | + | * 1/2 cucharita de polvo de hornear |
| − | * 1/2 | + | * 1/2 cucharita de bicarbonato de sodio |
| − | * 1/2 | + | * 1/2 taza de margarina |
| − | * 1 | + | * 1 taza de leche de soya |
| − | * 1 | + | * 1 cucharita de vinagre |
|procedure= | |procedure= | ||
| − | # | + | # Precaliente el horno a 400° F. |
| − | # | + | # Abra los paquetes de levadura y revuelve en el agua tibia para que se disuelva. Deje que repose hasta que se necesite. |
| − | # | + | # Mezcle la harina, la sal, el azúcar, el polvo de hornear y el bicarbonato de sodio en un tazón. Mezcle bien. |
| − | # | + | # Corte la margarina y agregue la mezcla seca hasta que se forme grumos del tamaño de guisantes. |
| − | # | + | # Añada el vinagre a la leche de soya y mezcle bien (esto es un sustituto de suero de leche). |
| − | # | + | # Añada la mezcla de leche de soya y levadura a la masa. Combine hasta que tenga una consistencia uniforme. Será pegajosa. |
| − | # | + | # Enrolle la masa sobre una superficie bien enharinada. Dóblela y ruede de nuevo. Repita por un minuto. |
| − | # | + | # Enrolle la masa a un grosor de media pulgada. |
| − | # | + | # Usando un cortador de galletas (o un vaso de jugo), corte círculos de la masa y coloque en una bandeja de poca altura y engrasada. |
| − | # | + | # Hornee durante 10-12 minutos. |
}} | }} | ||
Revision as of 12:47, 15 March 2021
1
El trigo integral conserva el salvado y el germen, así como el endospermo, en contraste con la harina blanca que retiene sólo el endospermo.
Los alimentos integrales son nutricionalmente superior a los granos refinados, más rica en fibra dietética, antioxidantes, proteínas (y en particular el aminoácido lisina), minerales dietéticos (incluyendo magnesio, manganeso, fósforo y selenio), y vitaminas (incluyendo niacina, vitamina B6 y vitamina E).
La mayor cantidad de fibra dietética, tanto como cuatro veces de las que se encuentra en granos refinados, es probable el beneficio más importante, ya que se ha demostrado que reduce algunas formas de cáncer, enfermedades del sistema digestivo, enfermedades coronarias, diabetes y la obesidad. Algunos de estos efectos protectores ocurren porque los carbohidratos de lo integral son digeridos y entran al torrente sanguíneo más lentamente, evitando la subida de azúcar.
2
La levadura interactúa químicamente con el azúcar en agua caliente. Esto permite que el pan se «levante».
En más detalle, las levaduras constituyen de un grupo de hongos unicelulares, unas pocas especies de las cuales se utilizan comúnmente para la levadura de pan. En ausencia de oxígeno, las levaduras producen su energía mediante la conversión de azúcares en dióxido de carbono y etanol. En la cocción, el dióxido de carbono levanta el pan y el etanol se evapora.
3
Antiguo Testamento: Éxodo 12:34 y 39 -- Los israelitas prepararon pan sin levadura durante la primera Pascua.
Nuevo Testamento: Cristo mencionó la levadura varias veces, incluyendo: Mateo 13:33; Lukas 13:20 y 21
Cristo compara a los fariseos a la levadura en Mateo 16:6-12; Marcos 8:15; Lucas 12:1
4
5
5a
5b
5c
5d
Template:Adventist Youth Honors Answer Book/Recipe
With thanks to http://www.bagelrecipes.net/simple-bagels.html - a completely free source for recipes for bagels.
5e
6
- Baking soda and baking powder
- In The Ministry of Healing, Ellen White wrote that baking soda and baking powder should not be used for making bread. She wrote, "Soda causes inflammation of the stomach and often poisons the entire system."
- Milk, sugar, and eggs
- When these ingredients are mixed and eaten, they ferment in the abdomen, giving the same effect as alcohol products. In Ministry of Healing page 301-302 we can read "Far too much sugar is ordinarily used in food. Cakes, sweet puddings, pastries, jellies, jams, are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs, and sugar are the chief ingredients. The free use of milk and sugar taken together should be avoided."
7
You can test to see if a cake is done by inserting a toothpick or butter knife carefully into the center of the cake. If it comes out clean without any "cake goo" attached, then the cake is done.
You can keep a cake from falling by not introducing a cake to temperatures drastically different from the oven too quickly and by not slamming the door on the oven before the cake is done.
8
8a
See the Wikibook Cookbook recipes for Cakes and Cupcakes. Remember that you can use soy milk instead of cow's milk. In cake recipes calling for eggs, you can substitute a half banana and a quarter cup of apple sauce.
8b
The best advice we can give here is to buy a mix and follow the directions on the package. Cake mixes were introduced to the market in the 1950's, though they were not initially well-received. At that time, the only thing the homemaker needed to do was add water, blend, pour it in a pan, and bake. Marketeers determined that homemakers did not like this because it did not feel enough like "homemade" so they omitted powdered eggs from the mix and had the homemaker add fresh eggs along with the water. As soon as this change was made to the formulation, sales skyrocketed.
It should be noted however, that it is perhaps impossible to find a cake mix that does not use either baking powder or baking soda, or the combination of eggs, milk, and sugar (see requirement 6). However, 3 tablespoons of water plus 1 tablespoon of either cornstarch or ground flax seed makes a good egg-substitute.
8c
8d
9
9a
Template:Adventist Youth Honors Answer Book/Recipe
See the Pie Section in the Wikibooks Cookbook for more recipes.
9b
Numerous options for fresh fruit and other kinds of no bake pie exist. Here are 50 examples [1]
10
Template:Adventist Youth Honors Answer Book/Problematic requirement
By definition, refrigerator cookies are made from a stiff dough that is refrigerated to become even stiffer. The dough is typically shaped into cylinders which are sliced into round cookies before baking. Refrigerator cookies are any type of cookie where the dough needs to be chilled before baking the cookies.
Examples of refrigerator cookies include:
- Gingerbread cookies
- Most "cookie cutter" cookies
- Some types of chocolate chip cookies.
11
Try one of many recipe sites online such as recipesource.com. Or, even better, use this as an opportunity to learn recipes that your parents and grandparents have made over the years! Be sure that you include your favorite recipes!
References
- Wikipedia articles
