From Wikipedia, the free encyclopedia
Roti bakar minangka salah sawijining jinis roti sing wis kecoklatan nganggo roti panggang, yaiku kena panas sing sumunar . Panggangan minangka asil saka reaksi Maillard, ngowahi rasa roti lan dadi luwih kenthel supaya luwih gampang nyebarake topping ing ndhuwur. Toasting minangka cara umum supaya roti basi luwih enak. Roti asring dipanggang nganggo roti panggang, nanging oven roti panggang uga digunakake. Roti pra-irisan paling umum.
Artikel magepokan olah-olahan iki minangka artikel rintisan. Kowé bisa ngéwangi Wikipédia ngembangaké. |
Jinis | Roti |
---|---|
Hawa ajangan | dipanggang |
Woworan pokok | Roti sing diiris |
Buku masakan: Roti bakar Médhia: Roti bakar |
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