Choux (mai suna "shoo") wani nau'i ne mai gurasa mai fashewa wanda aka yi amfani da shi don yin abubuwa irin su murhohi, tsummoki mai cin gashi (profiteroles), gougères da beignets , da sauransu. An bayyana shi da ƙananan harsashi tare da haske, iska mai ciki.
Ana yin faski, mai suna Pâte à choux ("pot-ah-SHOO"), tare da gari, man shanu, qwai da ruwa, ko da yake ana iya yin wani lokaci ta amfani da rabin ruwa da madara mai rabi. An yi yisti tare da tururi, maimakon wani wakili mai yisti mai yalwa kamar soda burodi ko yin burodin foda , ko wakili mai yisti kamar kwayin yisti.
Ana yin kullu a kan kwakwalwa, tare da sinadirai (sai dai qwai) ya kawo wani tafasa yayin da yake motsawa don ya zama ball. Wannan kyauta ne mai ban mamaki, tun da yawancin gurasar da aka gaurar da shi an haɗa su sannan sai aka yi birgima ko kuma a yi su, amma ba a dafa shi ba.
Saboda haka an dafa shi kullu sau biyu, sau ɗaya a kan kwakwalwa kuma a cikin tanda. (Ko kuma mai zurfi, a cikin yanayin sharaɗi.)
Wannan nau'i na biyu yana taimakawa wajen samar da ciki cikin iska. Yadda ake aiki shine, ƙona gari a karo na farko yana sa sitaci a cikinta don gelatinze. Wannan shine wannan ka'idar da ke aiki a lokacin da muke yin rassan da za mu yi amfani da miya . Ta hanyar gelatinizing, sitaci yana taimakawa wajen tsarin gurasar lokacin da tururi ya rushe shi. Wannan tsari yana taimakawa a cikin tururi.
Kayan dafawa na farko yana taimakawa wajen rage wasu kwayoyi , don haka gurasar ta zama kasa mai laushi. Maimakon sabon rukuni na roba, wanda yake shimfiɗawa da karye baya, kwayoyin sun zama kamar tsohuwar suturar roba.
Suna shimfiɗawa, amma kada ku yi fashi a duk hanyar. Saboda haka tururi yana fitar da kullu don samar da kumbura, maimakon maimakon komawa baya, sai a shimfiɗa kumfa. A halin yanzu, tsari na sitaci (kamar yadda aka bayyana a sama) yana taimakawa wajen tallafawa yayin hana tururi daga tserewa, don haka ya kiyaye kumbon iska yayin da faski yana da damar saitawa.
Ta-da!
A lokacin da ake yin burodi a choux, an yi amfani da choux da farko a babban zafin jiki, sannan kuma a gama a ƙananan zafin jiki. Babban zafin jiki na farko a yin burodi shine abin da yake haifar da tururi don sa shi ya tashi.
Kalmar Choux a cikin Faransanci yana nufin kabeji, kuma abincin da ake kira choux yana samun sunansa daga gaskiyar cewa ƙananan kwalliyar buɗin da aka yi amfani da su don yin kirkirar kirki kamar kananan cabbages ne.