SEM GLÚTEN , SEM LACTOSE, SEM AÇUCAR - O MELHOR BOLO FIT DO MUNDO da Ana Maria Braga | #maisvocê
1:22
YouTubeReceitas
SEM GLÚTEN , SEM LACTOSE, SEM AÇUCAR - O MELHOR BOLO FIT DO MUNDO da Ana Maria Braga | #maisvocê
Ingredientes Bolo fit sem glúten, lactose e açúcar 4 ovos 1 banana-nanica bem madura Um terço de xícara de chá de óleo de coco Um terço de xícara de chá de uva-passa 85 gramas de coco ralado 1 colher de sopa de fermento químico 2 colheres de sopa de amendoim torrado sem sal Fubá para polvilhar Modo de Preparo Bolo fit sem glúten ...
2.3K views2 days ago
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My secret to consistent oven spring and tall loaves! 1. High-gluten flour (12% ) Higher protein builds a stronger gluten network that traps gas better, giving the dough the strength to rise tall in the oven. 2. Slap & folds early on This jump-starts gluten development so the dough can hold onto gas more effectively. Strong gluten = better gas retention = more upward expansion during the bake. 3. Mastering bulk fermentation Using a bulk-fermentation chart helps me hit that perfect point where the
0:22
My secret to consistent oven spring and tall loaves! 1. High-gluten flour (12% ) Higher protein builds a stronger gluten network that traps gas better, giving the dough the strength to rise tall in the oven. 2. Slap & folds early on This jump-starts gluten development so the dough can hold onto gas more effectively. Strong gluten = better gas retention = more upward expansion during the bake. 3. Mastering bulk fermentation Using a bulk-fermentation chart helps me hit that perfect point where the
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