Persiapan Makanan dan Minuman - Memanggang Roti

the act of making food without using direct flame

memanggang, pemanggangan

to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality

aerasi, mengudara

the process of incorporating air into ingredients to create a light and fluffy texture in baked goods or desserts

aerisasi, penggabungan udara

a group consisting of thirteen things or people

dozen pembuat roti, sekelompok tiga belas

a white powder that is used in baking products in order to make them rise and light

baking powder, serbuk pengembang

a chemical compound used in cooking to help doughs and batters rise, as well as for cleaning and medicinal purposes

bikarbonat soda, soda

to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand

melunak, mengembang

to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma

karamelisasi, memanaskan gula

the thickness or texture of a coating, typically used to describe the desired thickness or texture of a coating on food items

konsistensi pelapis, ketebalan pelapis

a finely ground sugar that is commonly used in baking and confectionery

gula halus, gula bubuk

a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent

krim tartar, tartar

the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat

penggumpalan, koagulasi

to lightly coat something with a fine substance, often for seasoning or flavoring

menyemprotkan, menghaluskan

to coat or cover food, typically with flour or breadcrumbs, before cooking

melapisi, menggulung

to cover something with a sweet and often shiny coating

melapisi, mengglasir

to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication

melapisi dengan lemak, mengolesi

a specific temperature reached during candy making where sugar syrup forms a hard, flexible ball when dropped into cold water

a specific temperature reached during candy making where sugar syrup forms a soft, pliable ball when dropped into cold water and squeezed between the fingers

a specific temperature reached during candy making where sugar syrup hardens to a brittle texture when cooled

a specific temperature reached during candy making where sugar syrup forms a pliable and slightly sticky texture when cooled

a thick and pale mixture that holds its shape when drizzled from a whisk or beaters, resembling a ribbon

pita, tahap pita

a stage in whisking or beating egg whites or cream where the mixture holds its shape but the peaks curl over gently when the whisk or beaters are lifted

puncak lembut, puncak halus

a stage in whisking or beating egg whites or cream where the mixture holds its shape and the peaks stand straight up when the whisk or beaters are lifted

puncak kaku, puncak keras

to form and press dough or wet clay with the hands

menguleni, mengaduk

to allow a dough or yeast mixture to ferment or rest, causing it to rise or expand before baking

mengembang, memfermentasi

to combine fats and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender

menggosok, mencampur

to heat a liquid, especially milk or water until it boils or gets close to that degree

mendidih, memanaskan

a mixture consisting of a liquid and solid particles suspended within it

campuran, slurry

to soak or immerse something in a liquid to extract flavors

merendam, meresap

to beat or mix rapidly, typically with a utensil such as a whisk

mengocok, mencampur

to form a hard outer layer or covering on the surface of something, often as a result of baking, drying, or cooling

membentuk kerak, menutupi dengan kerak

(of food) having a hard or crisp covering or outer layer

kering, kerak

a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry

adonan, adonan roti

to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process

mengembangkan, memfermentasi

a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor

biji poppy, biji mak

(of dough) to increase in volume, become lighter, and develop a fluffy texture

mengembang, mengangkat

bread or dough that has not been allowed to rise through the use of a leavening agent like yeast, resulting in a dense and flat texture

tidak mengembang, tanpa ragi

a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell

ragi, yeast

a flat surface, usually made of wood, specifically designed for slicing bread

papan roti, papan pemotong roti

a container or vessel used for holding or serving bread

keranjang roti, wadah roti

a person who makes bread, either professionally or as a hobby

pembuat roti, tukang roti

a container, often made of wood, metal, or plastic, used for storing bread

kotak roti, tempat roti

(of foods) coated with a smooth, shiny, or glossy layer, often made from ingredients such as sugar, honey, or syrup

glaze, lapisan