Ukudla kanye iziphuzoKophudingi

Croissants Ezisheshayo ukusuka kokuqendwa Puff khekhe

Akunjalo ngempela ukulungiselela inhlama, ukuze ziye zaphumela croissants okumnandi. Ikakhulukazi, uma esetshenziswa ne test, ungeyena abangane abahle kakhulu. Zisindise isikhathi nezinzwa kanye ukulungiselela croissants kusukela kokuqendwa Puff khekhe. Believe me, bona, ngeke mumbi khulu ukudlula ongakholwako croissants yamasela eba ezitolo. Futhi uma uzama, kulapho futhi kangcono.

croissants Ezisheshayo ukusuka kokuqendwa Puff khekhe

Ukuze ukulungiselela croissants enjalo uzodinga:

  • Omunye Iqanda isikhuphasha (i Lubrication);
  • ukugcwalisa (lapha ungakwazi kalula indlela ukunambitheka yakho);
  • ukulungele Puff khekhe.

Futhi manje sizokubonisa indlela ukwenza croissant.

Into yokuqala udinga ukubeka inhlama imizuzu 30-50 ukuze unfreeze ke. Inhlama yakho kumele ibe elithambile.

Ngokulandelayo, sithatha pin rolling futhi ukhiphe lomgqakazo wethu ku isikwele. isikwele kufanele kube mayelana ukushuba amamilimitha angu ezine. By the way, okungukuthi kusukela ukushuba inhlama kuzoncika kanjani croissants Fluffy etholakala.

Lapho Roll phandle inhlama, kudingeka usike bayifaka onxantathu alinganayo. Khona-ke, phakathi unxantathu thina beka ukugxusha. Lokhu kungaba chocolate, ubisi wafingqa, ujamu, ukhilimu, ushizi nokuningi.

It kuphela uhlala ukuthi unikezele unxantathu ngamunye, kuqala ekupheleni ububanzi. Ngakho, uzothola bagels, nalapho lizilolongele ukuze bathole isimo isigamu-kwenyanga, khona uzobe owethulwe croissant.

Manje une kuphela yenza isikhuphasha neqanda bazigcobe ukuthola croissants (ngenxa amaqanda etholwe croissants segolide).

Vula kuhhavini amadigri lokushisa ezingamakhulu amabili emuva croissants yethu. Croissants zishiswa imizuzu mayelana 15-30. It incike ubukhulu netimphawu kuhhavini wakho.

Yilokho croissants elula kangaka futhi fast eyenziwe Puff khekhe ngomumo.

Ingabe ufuna ujabulele ukunambitheka iningi lalezi croissants? Khona-ke ukupheka French croissants, iresiphi ukuthi sizobe ukukunikeza.

croissants French

Izithako for inhlama:

  • 550 amagremu kafulawa;
  • igremu pyatdesyat of isitashi;
  • 35 amagremu ibhotela;
  • 10 amagremu of imvubelo elomile ;
  • 150 namamililitha yamanzi;
  • 50 namamililitha ubisi;
  • eziyisikhombisa kashukela;
  • 325 amagremu ibhotela (ukuze gcoba inhlama);
  • Iqanda isikhuphasha (nezalo Lubrication test).

indlela kulungiselelwa

Okokuqala udinga ukuhlunga kafulawa uhlanganise ngayo baking powder. Bese wengeza kancane usawoti, ushukela, imbiliso uhlanganise kahle.

Ngaphezu kwalokho zangena uthele ubisi bese wengeza ibhotela (sashintsha) namanzi. Uxove inhlama ke alimboze lesikwa bakushiye uze kuzokhulisa cishe kabili.

Uma inhlama uvukile, wena bayawunyathela ulifihle efrijini kuze kuphele isigamu sehora.

Okhipha inhlama kusuka imbala bese babeka phezu kwetafula, abafafazwe ufulawa.

Esikhathini share ingqondo inhlama ibe izingxenye ezintathu, ezimbili zazo Athambisa ibhotela. Khona-ke inhlama ngaleyo ndlela azixoshe: lokuqala egoba ingxenye unlubricated inhlama bese owagcoba. Usuthole, incwadi yokuqala. Ngakolunye ukufihla inhlama yethu nesiqandisi ihora (namafutha lukhuni).

Khipha inhlama kusuka imbala bese aphinde Ingabe ukusebenza langaphambilini, futhi ususe inhlama efrijini isigamu sehora.

Le nqubo kufanele liphindwe kathathu ngaphezulu.

Lapho inhlama usulungile, balugicite ungqimba elincanyana, bese usika umbuthano ulwahlukanise zibe yizicucu eziyisishiyagalombili. ingxenye ngayinye kuvaliwe esime croissant.

Siyaligodla croissants yethu ukuba eze, bese gcoba nabo Iqanda isikhuphasha wadlula pan, pre-agcotshisiwe ngamafutha sunflower.

Kuhhavini kufanele kakade sekuqala ukufudumala kuze kufinyelele 220 degrees, kodwa croissants kuhhavini kudingeka 190 degrees kuze brown golden livela.

Khonza croissants lapho bedinga kudambe kancane. Bon appétit!

Manje awukwazi kuphela bazitike ngokwabo croissants yangempela isiFulentshi, kodwa futhi ukuba aphathe ingozi nagryanuvshaya izivakashi uzilungiselele ngokushesha croissants kusukela kokuqendwa Puff khekhe.

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