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Sfaturi practice

Ingrediente pentru masina de facut paine

Ordinea in care sunt adaugate ingredientele in masina de facut paine este foarte importanta.

Odata cu experienta veti fi capabili sa adaptati dupa preferinte retetele dvs. Pentru inceput insa, va punem la dispozitie cateva sfaturi practice pentru folosirea masinii de paine, astfel incat painea dumneavoastra sa iasa perfecta de la prima incercare.

Preparare

  1. In cazul masinilor de paine, procesul de preparare este diferit decat in cazul framantarii manuale. Astfel, va sfatuim sa cititi cu atentie manual de utilizare al masinii dvs. Daca nu mai gasiti manualul care a venit cu masina de paine, va punem la dispozitie in sectiunea “masini de facut paine” manuale de utilizare pentru fiecare dintre masinile de paine prezentate.
  2. Toate ingredientele utilizate trebuie sa fie la temperatura ambientala (daca nu se specifica altfel) si trebuie cantarite exact. Masurati lichidele cu paharul gradat furnizat. Utilizati masura de dozare furnizata pentru a masura linguritele si lingurile. Masuratorile incorecte pot duce la rezultate necorespunzatoare.
  3. Utilizati ingredientele in termenul de valabilitate indicat si pastrati-le in locuri racoroase si uscate.
  4. Masurarea precisa a cantitatii de faina este importanta. Utilizati un cantar de bucatarie pentru cantarire. Utilizati drojdie activa deshifratata, la pliculete. Daca nu se specifica altfel in retete, nu utilizati drojdie chimica. Un pliculet de drojdie desfacut trebuie utilizat in 48 de ore.
  5. Pentru a evita perturbarea cresterii aluatului, va sfatuim sa puneti de la inceput toate ingredientele in cuva si sa evitati sa deschideti capacul in timpul functionarii (daca nu se specifica altfel). Respectati strict ordinea ingredientelor si cantitatile indicate in retete. Mai intai lichidele si apoi ingredientele solide. Drojdia nu trebuie sa intre in contact cu lichidele si nici cu sarea. Ordinea generala care trebuie respectata:
    • Lichide (unt, ulei, oua, lapte, apa);
    • Sare;
    • Zahar;
    • O jumatate din cantitatea de faina;
    • Lapte praf;
    • Ingrediente specifice solide;
    • Cealalata jumatate de faina;
    • Drojdie.

Utilizare

  •  Prepararea painii este foarte sensibila la conditiile de temperatura si umiditate. In cazul in care este foarte cald, este recomandat sa folositi lichide mai reci decat de obicei. Similar, in cazul in care este frig, este posibil sa fie necesara incalzirea apei sau a laptelui, dar fara a depasi 3 de grade Celsius.
  • Poate fi util sa verificati starea aluatului la mijlocul perioadei de framantare – acesta trebuie sa formeze un bulgare omogen care se dezlipeste usor de pe peretii cuvei. Daca ramane faina neomogenizata, inseamna ca mai trebuie sa puneti apa. Daca aluatul este prea moale/lichid, va trebui sa mai adaugati eventual putina faina. Trebuie sa corectati foarte usor (maxim o lingura o data) si sa asteptati rezultatul inainte de a interveni din nou.
  • O greseala frecventa este aceea de a cred ca adaugand mai multa drojdie, painea va creste mai mult. Totusi, prea multa drojdie va duce la o structura fragila a painii, care va creste mult si se va surpa in timpul coacerii. Pentru siguranta puteti verifica aluatul chiar inainte de coacere apasandu-l cu varful degetelor – aluatul trebuie sa opuna o usoara rezistenta si amprenta degetelor sa dispara incet.

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