버터밀크 대신 생크림을 사용해도 되나요?
대부분의 경우 모든 유제품은 버터밀크 대용품의 베이스로 사용하거나 사용할 수 있습니다.사워 크림은 집에서 버터밀크 대안을 만들 때 실제로 선호하는 기본 유제품입니다.. 톡 쏘는 맛이 나는 크리미한 질감은 제 사워 크림과 레몬 주스 방법으로 가장 잘 달성된다는 것을 알았습니다.
- 우유와 식초. 우유에 식초를 넣으면 버터밀크와 비슷한 산도가 됩니다. ...
- 우유와 레몬 주스. ...
- 우유와 타르타르 크림. ...
- 유당과 무산소 우유. ...
- 사워 크림과 물 또는 우유. ...
- 플레인 요거트와 물 또는 우유. ...
- 케 피어 단순. ...
- 분유와 물.
버터밀크는 일반 우유보다 지방이 적지만,농도가 진해서 헤비 크림을 대체할 수 있습니다.당신의 구운 제품에.
우리는 또한 버터밀크(탄수화물 함량이 높음)를 건너뛰고 대신 신선한 크림을 사용하고 있습니다. 이 단계를 건너뛰고 싶을 수도 있지만 하지 마십시오. 크림은 닭고기를 소금에 절이고 육즙을 유지하는 데 도움이 됩니다.
생크림은 지방 함량이 36~40%이므로 생크림 반 컵과 물 반 컵을 섞어 사용하면 우유 한 컵을 대신할 수 있습니다. 그는 간다최종 질감을 너무 많이 변경하지 않고 레시피에 맛있는 크리미함을 더하세요.. 손에 사워 크림이 없습니까?
버터 ½컵 =1 ½ tsp 레몬 주스/식초 + 우유½ 컵 라인을 채웁니다. ¼컵 버터밀크 = ¾ 티스푼 레몬 주스/식초 + 최대 ¼컵 행을 채울 우유.
- 우유 사용: 전유 또는 2% 우유 1컵을 액체 측정 컵에 붓습니다. ...
- 산 추가: 우유 1컵당 레몬 주스 또는 식초 1테이블스푼을 저어줍니다. ...
- 바로 사용 가능: 산이 우유를 약간 응결시킵니다.
버터밀크를 사용하는 레시피에서는 버터밀크를 일반 우유로 교체하는 것을 권장하지 않습니다. 산이 없으면 동일한 최종 결과가 나오지 않기 때문입니다. 하지만일반 우유와 결합된 산성 성분을 사용하면 버터밀크에 더 가까운 특성을 가진 대체물을 만들 수 있습니다..
사워 크림은 우유와 비슷하지만버터밀크는 훨씬 걸쭉하고 울퉁불퉁하다.. 좋아요. 버터밀크는 톡 쏘는 맛이 있고 사워크림은 약간 달콤합니다. 신맛.
사워 크림과 사워 크림을 요리에 서로 바꿔 사용할 수 있습니다., 귀하의 선택이 요리의 일관성을 바꿀 수 있음을 기억하십시오. 헤비 크림은 휘핑 크림보다 더 걸쭉하고 크리미한 결과를 만드는 경향이 있습니다.
버터밀크 대신 사워크림에 재워도 되나요?
할 수는 있지만 동일한 효과는 없습니다.. 버터밀크를 절임 물질로 널리 사용하게 만드는 것은 우유나 크림에서는 발견되지 않는 버터밀크에서 발견되는 박테리아 배양입니다. 이러한 문화는 절인 닭고기에 가져다주는 부드러움과 가벼운 풍미에 기여합니다.
버터밀크와 우유가 고기 마리네이드 역할을 한다면 사워크림도 효과가 있겠죠? 그것은 밝혀졌다이 고지방 유제품은 다진 고기를 담그기에 탁월한 선택입니다..
휘핑 크림은 일반적으로 원심력에 의해 전유에서 분리됩니다. 버터가 들어 있지 않은 버터밀크는 우유를 휘저은 후에 생산됩니다. 남은 우유는 버터밀크라고 합니다.크림으로도 알려진 샹티이는 초저온 살균 처리되었으며 유통 기한이 60일입니다..
사워 크림을 우유로 대체하고 약간의 물로 희석 할 수 있습니다.. 전유 1컵당 헤비 크림 반 컵과 물 반 컵을 사용하십시오. 전유 1컵: 헤비 크림 ½컵과 물 ½컵을 함께 섞습니다.
이건 쉬운데, 생크림은 지방 함량이 높아서 데우고 끓이고 심지어마음의 내용으로 범위를 좁히십시오.. 깨지거나 분리되지 않습니다. 그러나 예를 들어 감귤류, 와인 또는 토마토와 같은 산도가 높은 첨가물은 약간 굳을 수 있습니다.
특히 크림(하프앤하프와 달리)이 끓을 때 응고되지 않기 때문에 수프와 소스를 위한 우수한 증점제/강화제입니다. 사워 크림은 아이스크림, 토핑 및 디저트 토핑으로도 사용됩니다.두드릴 때 파이프로 연결하여 모양을 유지할 수 있습니다..
버터밀크는 다양한 산으로 구성되어 있습니다. 발효 과정의 결과로 구운 식품에 약간의 이점을 부여합니다. 첫 번째,산도는 모든 종류의 달콤한 간식의 균형을 맞추기 위해 톡 쏘는 맛을 제공합니다.. 둘째, 베이킹 소다를 활성화시켜 반죽을 부풀게 하는 가스를 생성합니다.
버터밀크의 훌륭한 대안손에 버터 밀크가 없을 때 원하는 풍미를 레시피에 제공합니다.
1컵 계량 컵에 레몬 주스 또는 식초 1테이블스푼을 넣습니다. 유리잔에 우유를 가득 채웁니다. 5분간 휴식을 취합니다. 버터밀크처럼 사용하세요.
거의 모든 베이킹 레시피에서 일반 우유 대신 버터밀크를 사용할 수 있습니다.—하지만 일부 전문가들은 레시피에 버터밀크 한 컵당 베이킹 소다 ½티스푼 이상을 포함하도록 조언합니다. 레시피에 베이킹 파우더만 필요한 경우 이 요구 사항을 충족할 수 있도록 베이킹 소다로 대체하세요.
버터밀크 1 4 컵을 무엇으로 대체할 수 있습니까?
- 버터밀크 1/4컵: 식초 또는 레몬즙 3/4티스푼 + 원하는 우유 1/4컵.
- 버터밀크 1/3컵: 식초 또는 레몬즙 1티스푼 + 원하는 우유 1/3컵.
- 버터밀크 1/2컵: 식초 또는 레몬즙 1 1/2티스푼 + 원하는 우유 1/2컵.
버터밀크는 가장 폭신한 팬케이크, 와플 및 쿠키에 구운 식품에 생기를 불어넣고, 닭고기 및 기타 단백질을 부드럽게 하고, 소스에 풍부한 질감과 톡 쏘는 맛을 더하고, 버터밀크 판나코타와 같은 섬세한 디저트에서 빛을 발할 수 있는 다재다능한 재료입니다.
버터밀크는 사워 크림처럼 크리미하고 산성이므로 딥과 소스에 좋습니다.레시피에서 요구하는 사워 크림 1컵당 버터밀크 3/4컵을 사용합니다..
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