{"id":3506,"date":"2026-04-27T14:54:46","date_gmt":"2026-04-27T14:54:46","guid":{"rendered":"https:\/\/altrobakesale.com\/?p=3506"},"modified":"2026-04-27T14:54:46","modified_gmt":"2026-04-27T14:54:46","slug":"ilmu-di-balik-creme-brulee-texture","status":"publish","type":"post","link":"https:\/\/altrobakesale.com\/index.php\/2026\/04\/27\/ilmu-di-balik-creme-brulee-texture\/","title":{"rendered":"Ilmu di Balik Cr\u00e8me Br\u00fbl\u00e9e Texture"},"content":{"rendered":"<h3 data-section-id=\"15raozj\" data-start=\"5786\" data-end=\"5834\"><span role=\"text\"><strong data-start=\"5790\" data-end=\"5832\"> Ilmu di Balik Cr\u00e8me Br\u00fbl\u00e9e Texture<\/strong><\/span><\/h3>\n<p data-start=\"5835\" data-end=\"6486\">Cr\u00e8me br\u00fbl\u00e9e memiliki tekstur unik yang terdiri dari lapisan custard lembut di bawah dan karamel keras di atas. Custard terbentuk dari campuran krim, kuning telur, dan gula yang dipanaskan secara perlahan. Protein dalam telur mengental saat dipanaskan, menciptakan struktur creamy. Lapisan karamel di atas dibuat dengan membakar gula menggunakan torch atau oven khusus. Proses ini menghasilkan kontras tekstur antara lembut dan renyah. Suhu pemanggangan sangat penting untuk mencegah custard menjadi terlalu padat atau pecah. Ilmu di balik cr\u00e8me br\u00fbl\u00e9e menunjukkan bagaimana kontrol panas menghasilkan dessert dengan struktur yang kompleks dan elegan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ilmu di Balik Cr\u00e8me Br\u00fbl\u00e9e Texture Cr\u00e8me br\u00fbl\u00e9e memiliki tekstur unik yang terdiri dari lapisan custard lembut di bawah dan karamel keras di atas. Custard terbentuk dari campuran krim, kuning telur, dan gula yang dipanaskan secara perlahan. Protein dalam telur mengental saat dipanaskan, menciptakan struktur creamy. Lapisan karamel di atas dibuat dengan membakar gula menggunakan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3506","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/comments?post=3506"}],"version-history":[{"count":1,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3506\/revisions"}],"predecessor-version":[{"id":3507,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3506\/revisions\/3507"}],"wp:attachment":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/media?parent=3506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/categories?post=3506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/tags?post=3506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}