{"id":3596,"date":"2026-04-27T14:59:56","date_gmt":"2026-04-27T14:59:56","guid":{"rendered":"https:\/\/altrobakesale.com\/?p=3596"},"modified":"2026-04-27T14:59:56","modified_gmt":"2026-04-27T14:59:56","slug":"ilmu-di-balik-lamination-butter-dalam-croissant","status":"publish","type":"post","link":"https:\/\/altrobakesale.com\/index.php\/2026\/04\/27\/ilmu-di-balik-lamination-butter-dalam-croissant\/","title":{"rendered":"Ilmu di Balik Lamination Butter dalam Croissant"},"content":{"rendered":"<h3 data-section-id=\"4vjjau\" data-start=\"1923\" data-end=\"1985\"><span role=\"text\"><strong data-start=\"1927\" data-end=\"1983\">Ilmu di Balik Lamination Butter dalam Croissant<\/strong><\/span><\/h3>\n<p data-start=\"1986\" data-end=\"2592\">Lamination adalah teknik melipat adonan dengan butter berlapis-lapis untuk menciptakan struktur croissant yang renyah dan berongga. Saat dipanggang, air dalam butter berubah menjadi uap dan mendorong lapisan adonan untuk mengembang. Proses ini menciptakan ratusan lapisan tipis yang memberikan tekstur flaky khas croissant. Suhu butter harus tetap dingin agar tidak menyatu dengan adonan. Setiap lipatan disebut \u201cturn\u201d yang menentukan jumlah lapisan akhir. Ilmu ini menggabungkan fisika uap dan struktur lemak dalam makanan. Croissant yang sempurna adalah hasil keseimbangan antara teknik, suhu, dan waktu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ilmu di Balik Lamination Butter dalam Croissant Lamination adalah teknik melipat adonan dengan butter berlapis-lapis untuk menciptakan struktur croissant yang renyah dan berongga. Saat dipanggang, air dalam butter berubah menjadi uap dan mendorong lapisan adonan untuk mengembang. Proses ini menciptakan ratusan lapisan tipis yang memberikan tekstur flaky khas croissant. Suhu butter harus tetap dingin agar [&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-3596","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3596","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=3596"}],"version-history":[{"count":1,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3596\/revisions"}],"predecessor-version":[{"id":3597,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3596\/revisions\/3597"}],"wp:attachment":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/media?parent=3596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/categories?post=3596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/tags?post=3596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}