Resep Kue Kering Kentang
Free AppAbout Resep Kue Kering Kentang
Kue kering adalah istilah yang sering digunakan untuk kue yang bertekstur keras tetapi renyah yang memiliki kadar air yang sangat rendah karena dibuat dengan cara di oven. Kue kering memiliki daya tahan yang cukup lama, Bahan yang umum digunakan utuk pembuatan kue kering diantaranya tepung beras, tepung ketan, terigu ataupun sagu, Kue kering yang dioven biasanya di sebut cookies.
Kue kering adalah makanan ringan yang bukan makanan utama. Secara harafiah kue seringkali diartikan sebagai makanan ringan yang dibuat dari tepung. Baik tepung beras maupun terigu.
Roti tidaklah selalu sama dengan kue, sebab di Indonesia kadangkala roti dianggap sebagai makanan utama.
Daftar isi
1 Variasi
2 Kue basah
3 Pranala luar
4 Lihat pula
Variasi
Kue kering tercipta dari kejelian produsen makanan ringan dalam menangkap kejenuhan pasar terhadap kue kering yang beredar di masyarakat saat ini. Mereka menciptakan variasi-variasi baru dalam mengolahnya, dengan variasi cetakan kue kering lalu atasnya diolesi / di glasur dengan olahan gula dan coklat putih yang telah diwarnai. Pastries is a term often used for hard-textured cake but crisp that has a very low water content because it is made by way of the oven. Pastries has a long durability, materials commonly used utuk manufacture of pastries such as rice flour, glutinous rice flour, wheat or corn, pastries oven usually called cookies.
Pastries are a snack that is not the main meal. Literally cake is often interpreted as a snack food made from flour. Both rice and wheat flour.
The bread is not always equal to the cake, because in Indonesia sometimes bread is considered as a main meal.
Table of contents
1 Variation
2 Cakes wet
3 External links
4 See also
Variation
Pastries created by the foresight of producers snacks in capturing the market saturation of the pastries that circulate in society today. They create new variations in the process, with a variety of pastries and upper mold oiled / in glasur with refined sugar and white chocolate that has been colored.
Kue kering adalah makanan ringan yang bukan makanan utama. Secara harafiah kue seringkali diartikan sebagai makanan ringan yang dibuat dari tepung. Baik tepung beras maupun terigu.
Roti tidaklah selalu sama dengan kue, sebab di Indonesia kadangkala roti dianggap sebagai makanan utama.
Daftar isi
1 Variasi
2 Kue basah
3 Pranala luar
4 Lihat pula
Variasi
Kue kering tercipta dari kejelian produsen makanan ringan dalam menangkap kejenuhan pasar terhadap kue kering yang beredar di masyarakat saat ini. Mereka menciptakan variasi-variasi baru dalam mengolahnya, dengan variasi cetakan kue kering lalu atasnya diolesi / di glasur dengan olahan gula dan coklat putih yang telah diwarnai. Pastries is a term often used for hard-textured cake but crisp that has a very low water content because it is made by way of the oven. Pastries has a long durability, materials commonly used utuk manufacture of pastries such as rice flour, glutinous rice flour, wheat or corn, pastries oven usually called cookies.
Pastries are a snack that is not the main meal. Literally cake is often interpreted as a snack food made from flour. Both rice and wheat flour.
The bread is not always equal to the cake, because in Indonesia sometimes bread is considered as a main meal.
Table of contents
1 Variation
2 Cakes wet
3 External links
4 See also
Variation
Pastries created by the foresight of producers snacks in capturing the market saturation of the pastries that circulate in society today. They create new variations in the process, with a variety of pastries and upper mold oiled / in glasur with refined sugar and white chocolate that has been colored.
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