{"id":2215,"date":"2025-12-09T06:54:01","date_gmt":"2025-12-09T06:54:01","guid":{"rendered":"https:\/\/asperges-koken.com\/?p=2215"},"modified":"2025-12-09T06:54:01","modified_gmt":"2025-12-09T06:54:01","slug":"teknik-blanching-almond-untuk-kulit-tipis","status":"publish","type":"post","link":"https:\/\/asperges-koken.com\/index.php\/2025\/12\/09\/teknik-blanching-almond-untuk-kulit-tipis\/","title":{"rendered":"Teknik Blanching Almond untuk Kulit Tipis"},"content":{"rendered":"<h3 data-start=\"3313\" data-end=\"3372\">Teknik Blanching Almond untuk Kulit Tipis<\/h3>\n<p data-start=\"3373\" data-end=\"4263\">Blanching almond adalah teknik merendam almond dalam air panas sebentar untuk menghilangkan kulit tipisnya, memudahkan penggunaan dalam pastry, kue, atau topping. Teknik ini menjaga tekstur, rasa, dan aroma almond tetap alami. Almond direndam dalam air mendidih 1\u20132 menit, kemudian dikupas atau direndam dalam air es untuk menghentikan proses pemasakan. Pengalaman menentukan waktu dan suhu agar kulit mudah terlepas tanpa merusak kacang. Blanching almond populer dalam pastry, baking, dan masakan gourmet. Teknik ini meningkatkan estetika, tekstur, dan rasa bahan. Menguasai blanching almond memungkinkan pembuatan almond flour, dekorasi kue, dan topping yang halus serta rapi. Teknik ini sederhana tetapi penting untuk kualitas bahan. Blanching almond bukan hanya merendam, tetapi seni mempersiapkan bahan agar hasil maksimal, tekstur stabil, dan hidangan lebih profesional serta menarik.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Teknik Blanching Almond untuk Kulit Tipis Blanching almond adalah teknik merendam almond dalam air panas sebentar untuk menghilangkan kulit tipisnya, memudahkan penggunaan dalam pastry, kue, atau topping. Teknik ini menjaga [&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-2215","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts\/2215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/comments?post=2215"}],"version-history":[{"count":1,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts\/2215\/revisions"}],"predecessor-version":[{"id":2216,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts\/2215\/revisions\/2216"}],"wp:attachment":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/media?parent=2215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/categories?post=2215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/tags?post=2215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}