pasteis de manteiga

pasteis de manteiga

These cakes are made by first creaming butter with sugar to incorporate air. Whole eggs or egg yolks are added and flour is stirred in alternately with the liquid (often milk) at the end. When made with whole eggs, baking powder is often used as the leavener. When only the yolks are added at first, the beaten whites are folded in at the end. Most American layer cakes are butter cake-based.

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Branche/domæne: Dairy products
Category: Butter
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Relaterede termer

manteiga

Dairy products; Butter

Substancia graxa comestible que se obtén batendo a tona do leite ata que queda consistente.

manteiga derretida

Seafood; General seafood

A classic accompaniment to lobster meat and other shellfish.

manteiga light

Dairy products; Butter

Currently proposed and under development as a food produced to resemble butter, that contains 52 percent butterfat, made from milk or cream, or both, that has been pasteurized. ...

manteiga ó estilo europeo

Dairy products; Butter

Plugra is a domestic brand. Butter with 2% more milkfat than regular butter. Since European-style butter has a lower moisture content, using it results in better pastries, icings, ...

manteiga sen sal

Dairy products; Butter

Contains no salt and is sometimes labeled as "sweet" butter. It is preferred by many for cooking and baking. Salt acts as a preservative, and without it, butter is more ...

sal

Dairy products; Butter

Most butter is available in a lightly salted form. The salt is a preservative and also adds to the flavor. Although some butter made from sweet cream is not salted, lightly salted ...

triglicéridos

Dairy products; Butter

Neutral fat molecule made up of three fatty acids joined to one glycerol molecule through a special chemical linkage called an ester. A type of lipid consisting chemically of one ...

caroteno

Dairy products; Butter

Pro-vitamin A. An antioxidant used to decrease oxidative rancidity of fat or oil. Enhances color of finished foods; color additive

graxa visible

Dairy products; Butter

Refined fats and oils used in food preparation, including edible oils, margarine, butter, lard, and shortenings

leite enteiro

Dairy products; Butter

Regular milk without any of the fat content removed. Whole milk has roughly 4% fat.

graxas

Dairy products; Butter

Saturated fas associate in closely-packed structures with van der Waals interactions all along the length of their side chains. The increase in interactions raises the melting ...

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tripla

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