Sinikeza zokupheka eziningana nge-puff yeast inhlama ekhaya, usebenzisa ukuthi ungenza kanjani isisekelo esihle kakhulu sokudla okumnandi okumnandi.
I-Puff imvubelo inhlama - iresiphi elula yokupheka okusheshayo
Izithako:
- ufulawa wekolweni - 480 g;
- ibhotela - 220 g;
- imvubelo eyomile - 10 g;
- ubisi - 125 ml;
- amanzi 85 ml;
- ushukela granulated - 25 g;
- iqanda elilodwa elikhulu lenkukhu;
- usawoti - 10 g.
Ukulungiselela
I-Vodichku ifudumele kuze kufike efudumele elimnandi, sichitha imvubelo kuyo futhi sichitha elinye isipuni seshukela. Ngemuva kwemizuzu engamashumi amabili, ngemuva kokwakheka kobuciko obukhulu emanzini emvubelo, faka ubisi olufudumele, iqanda lokushisa lokushisa bese ulixuba kuze kube yilapho ubushelelezi.
Etafuleni sihlunga ufulawa, engeza usawoti kanye noshukela kuwo bese uxuba. Bese sigubha ibhotela eligayiwe ku-grater bese siqala ukukugcoba ngefulawa ngezandla. Ngenxa yalokho, kufanele uthole i-crumb encane, lapho senza khona i-grooves futhi, ethululela emxineni omncane wevubelo, uxoqe inhlama. Ukuthungwa kwalo kufanele kube mnandi futhi kube lula. Sifaka ufulawa esikhwameni sepulasitiki bese usibeka esiqandisini eshalofini esingaphansi kwesinye nesigamu amahora amabili.
Emva kwalokho, inhlama ingasetshenziselwa injongo yayo ehlosiwe, ukwakha imikhiqizo oyifunayo kuyo.
Lokhu-ke, akuyona i-classic puff pastry, nakuba kukhonjiswe okuthile ngaphakathi kwayo, kodwa kuyiyona inguqulo elula futhi esheshayo. Kodwa iresiphi yangempela ye-classic yemvubelo ye-puff iphonyiswa ngezansi.
Iresiphi ye-classic puff yemvubelo inhlama ekhaya
Izithako:
- amanzi ahlanzekile noma ubisi - 250 ml;
- ufulawa wekolweni - 320 g;
- ushukela granulated - 25 g;
- usawoti - 5 g;
- amafutha yemifino - 50 ml;
- imvubelo ecindezelwe - 20 g;
- ibhotela - 275 g;
- inkukhu eyodwa yenkukhu.
Ukulungiselela
Sifudumele amanzi noma ubisi ekushiseni kwama-37-38 degrees bese siqeda imvubelo kuwo. Siphinde sene ushukela nosawoti, gxuma kuze kube yilapho zonke izikristali zichitheka futhi zengeze iqanda elincane elibethiwe. Hlanganisa konke okuhle, ufafaze ufulawa wekoroyi osikiwe uphinde uhlanganise u-soft, hhayi inhlama enamathele, ungeze amafutha emifino ekupheleni kwe-batch. Sifaka ufulawa esitsheni, simboze ngendwangu ehlanzekile noma ithawula bese usishiya endaweni efudumele amahora amathathu, bese sisisusa emaminithini amathathu esiqandisini.
Ngemuva kwalokho, gcoba inhlama yemvubelo ukuze uthole ungqimba lwangxantathu ngobukhulu bamamentimitha angamahlanu nengxenye, ubeke uhhafu wenani lebhotela phakathi nendawo bese umboza ngengxenye eyodwa yenhlama. Sifaka amafutha asele phezulu bese simboza ngomkhawulo wesibili wenhlama.
Manje qala ukugudluza i-puff pastry. Ukuze senze lokhu, siphuca uhlaka lwamafutha ngamafutha ngepuphu, ukusigcoba ngephini lokugcoba kuze kube ubukhulu obungamamitha amabili nesigamu. Ngemuva kwalokho, yengeze izikhathi ezine uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uwenze. Senza okufanayo izikhathi ezimbili noma kathathu. Ngemuva kokugoqa ngakunye, sipholisa iphasela esiqandisini imizuzu engamashumi amathathu.
Imfucumfucu inhlama inhlama - iresiphi kumenzi wesinkwa
Izithako:
- amanzi ahlanzekile - 275 ml;
- ufulawa wekolweni - 490 g;
- ubisi powder - 90 g;
- ushukela granulated - 60 g;
- usawoti - 15 g;
- imvubelo eyomile - 2 tsp;
- ibhotela lokugwedla - 60 g;
- ibhotela yokuphuma - 160 g;
Ukulungiselela
Zonke izithako ezivela ohlwini lwezithako zifakwa kumenzi wesinkwa futhi zixoqe inhlama ku-"isinkwa saseFrance" noma "I-Dough". Emva kwalokho, siyifaka esitsheni bese siyifaka esiqandisini imizuzu engamashumi amathathu noma engamashumi amane. Okulandelayo, qhubekela phambili ekugubheni inhlama, esiyichazile ngokuningiliziwe ku iresiphi yangaphambilini, emva kwalokho esingasebenzisa inhlama ngenhloso.