Czy ta stronka wam się podoba? (English)

[Gość: Pichciarz]

www.gourmetsleuth.com/index.asp

[babeczkaa]

:)
A Pichciarz siedzi i przegląda stroneczki :)))

[Gość: p.]

i babeczki...
;>)

[kwieta4]

no pewnie!!

[kwieta4]

to jest fajne(zydowska kuchnia jest b.dobra, taka prawdziwie'domowa':), tylko
sie zastanawiam, czy po polsku to beda rogaliki?
www.jewish-food.org/recipes/rugel22.htm

[kwieta4]

juz wiem, ze RUGELACH to sa na pewno rogaliki:)
www.baking911recipes.com/cookies_rugelach_lorabrody.htm

a teraz dla zainteresowanych cos o sodzie i proszku:)

Baking Powder: needs heat to be activated.
usually mixed in with the dry ingredients
If too much is used, it will make foods taste bitter and peppery in taste

Baking Soda: Needs an acid to be activated
Usually mixed in with the dry ingredients
The CO2 released from the baking soda merely expands the air bubbles previously
formed in the batter or dough from whipping, beating or mixing, etc., making
the baked good rise.
If the level of baking soda is too high in the recipe, it creates soapy off-
notes. If the level is too low, it will allow the acidic flavors to come
through. Excess levels also result in over-browning


Baking soda is four times as strong as baking powder. The general rule is to
use 1 to 1-1/4 teaspoons baking powder per cup of flour. On the other hand,
baking soda should be added at 1/4 teaspoon per cup of flour.

Note: However, if you have a recipe that works and the above ratios are not
followed, DO NOT adjust the recipe.

If you add an acidic ingredient (Chocolate, honey, molasses, citrus juice, sour
cream, buttermilk and brown sugar, natural cocoa powder etc.) to a recipe,
adjust the leaveners:

Adding buttermilk (an acid) instead of milk: if the recipes uses 2 teaspoons
baking powder, and you add 1/2 cup buttermilk, instead use 1 teaspoon baking
powder + 1/4 teaspoon baking soda or 1 teaspoon baking powder = 1/2 teaspoon
baking powder + 1/8 teaspoon baking soda

[kwieta4]

urzepilam sie tych przepisow, ale warto miec taki adres pod reka, jakby ktos
pytal o jakis szczegol. dobry link Panie P.:)
www.jewish-food.org/catindex.htm

[Gość: P.]

No to jeszcze:

www.maven.co.il/subjects.asp?S=187

[Gość: P.]

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