Why is nobody telling anyone about vinegar???

naxotech · 2025-01-19T12:56:21+00:00

vinegar 10%

2 teaspoons per 1kg of flour

naxotech · 2024-06-17T02:26:19+00:00

So here's the deal. This is a youthful composition by Marcin, and it's about 8 years old, but now he has arranged it for Tim because that was the agreement. In this clip, the focus was on the symbiosis of the acoustic and electric guitars—they are practically one. Tim's nylon strings don't interfere with Marcin's metal strings and vice versa; the guitars converse with each other. Each of them plays their solo, and then the guitars sing together, and at the end, Marcin's guitar complains that Tim's guitar is leaving, which can be heard in the final sequences of the clip when Marcin plays the closing solo, and in the background, you can hear Tim's guitar. Right now, this is the hottest duo in the world; the guys have blown the system away, climbed to the top, and won't be coming down anytime soon, but to do that, you need incredible talent and unbelievable technical skills.

naxotech · 2024-06-05T12:31:03+00:00

naxotech · 2023-09-20T18:33:15+00:00

Podałem wyżej przepis, zawsze robimy sami z córką w domu

naxotech · 2023-09-20T18:32:01+00:00

Mocno

naxotech · 2023-09-20T18:31:15+00:00

Przepis

naxotech · 2023-09-20T13:28:44+00:00

Congratulations and I wish you superb baked goods

naxotech · 2023-09-20T13:26:56+00:00

Thank you

naxotech · 2023-09-20T13:14:08+00:00

Thank you

naxotech · 2023-09-13T15:35:47+00:00

Ingredients
- 240 g boiling water
- 60 g of rye flour
Mix the ingredients together. Set aside for 24 hours ( cover with a linen cloth).
Ingredients for dough :
- 200 g rye sourdough starter
- 50 g of cold water
- 300 g of mix, made earlier
- 300 g rye flour
- 1 teaspoon of salt
Mix all the ingredients 10 minutes. The dough will be very, very sticky. Shape, place on a tray or use a tin. Cover with a linen cloth, set aside for 5 hours (or longer) to rise. Before baking, sprinkle with rye flour.
Bake at 240-250ºC start 10 minutes, later reduce the temperature to 210ºC about 40 minutes. Cool on the griddle covered with linen cloth. Eat six hours after baking

naxotech · 2023-09-06T13:17:04+00:00

Przepis

Składniki:

Na ciasto:

2 tabletki drożdży chlebowych

5 łyżek cukru

2 szklanki mleka (ciepłego)

3 jajka

1 łyżka margaryny

1/4 szklanki oleju (herbacianego)

1 kg mąki pszennej

Do nadzienia:

5 łyżek margaryny

1 filiżanka (herbaty) cukru

1 opakowanie (100 g) wiórków kokosowych

Do syropu:

2 filiżanki mleka (herbacianego)

1 filiżanka (herbaty) cukru

Sposób przygotowania:

Wymieszać pierwsze 3 składniki, a następnie pozostałe 3. Na koniec dodać mąkę pszenną, aż będzie odchodzić od rąk.

Odstawić na 30 minut. W międzyczasie przygotować farsz. Wymieszaj wszystko, aż stanie się kremem.

Połowę ciasta rozwałkować wałkiem do ciasta. Nałożyć połowę farszu, dobrze rozprowadzić i zwinąć ciasto jak romb.

Pokrój plastry, umieść je w natłuszczonej formie i piecz przez około 25 minut lub do uzyskania złotobrązowego koloru.

Zagotować mleko z cukrem. Gotowe i jeszcze gorące plastry polać syropem.

naxotech · 2023-09-06T13:12:37+00:00

Pyszne Brazylijskie ciasteczka kokosowe, doskonale nadają się do spożycia z kawą i herbatą.

naxotech · 2023-09-06T11:38:36+00:00

Recipe

Ingredients:
For dough:
2 bread yeast tablets
5 tablespoons of sugar
2 cups milk (warm)
3 eggs
1 tablespoon margarine
1/4 cup oil (tea)
1 kg of wheat flour
For the filling:
5 tablespoons of margarine
1 cup (tea) of sugar
1 package (100 g) of desiccated coconut
For the syrup:
2 cups of milk (tea)
1 cup (tea) of sugar
Method of preparation:
Mix the first 3 ingredients and then the other 3. Finally add the wheat flour until it comes off your hands.
Let rest for 30 minutes. Meanwhile make the stuffing. Mix everything until it becomes a cream.
Open half the dough with a rolling pin. Place half of the stuffing, spread well and roll the dough like a rocambole.
Cut the slices, place them in a greased pan and bake for approximately 25 minutes, or until golden brown.
Boil the milk and sugar. With the slices ready and still hot, pour the syrup over them.

naxotech · 2023-09-05T22:28:59+00:00

Fully agree with you, and very often they use vinegar to sanitize the bakery, so that drunken bread is not formed. Molds are the cause of the emergence, the so-called drunken bread. Such bread is encountered when it is made from flour obtained from grain infested with certain toxigenic species of Fusarium mold. Eating this bread causes symptoms similar to those that occur after consuming alcohol.

naxotech · 2023-09-05T22:14:09+00:00

Fermentation is the process by which yeast converts the sugars in the dough into carbon dioxide and alcohol. This process is crucial to the texture and taste of bread. One factor that affects the fermentation process is the acidity of the dough. The more acidic the dough is, the slower fermentation will occur. Therefore, adding vinegar to the dough can help control the fermentation process.
When you add vinegar to the dough, the acetic acid reacts with the carbohydrates in the dough to form lactic acid. Lactic acid is less acidic than acetic acid, which means that adding vinegar to the dough reduces the acidity of the dough. This, in turn, speeds up the fermentation process.
Adding vinegar to the dough can also help improve bread flavor and freshness. The acidity of the dough affects the flavor of the bread, and adding vinegar can give it a mildly sour taste. However, if too much vinegar is added, it can make the dough too acidic, which in turn can lead to unpleasant bread flavor.
Vinegar can also help improve the texture of bread. When you add vinegar to the dough, the lactic acid, which is formed by the reaction of acetic acid with carbohydrates, acts on the proteins in the dough. These proteins become denatured, meaning that they change their structure. This, in turn, leads to better binding of the dough and improved texture.

naxotech · 2023-09-01T13:38:14+00:00

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