Choux Fasalin Gishiri (Pâte à Choux)
An yi amfani da abincin da ake kira "Choo" ("shoo") don yin girasa, gurasa mai tsami, haske, da gougères, tare da sauran abubuwa, kuma yana da yisti gaba daya ta hanyar tururi, ba ta yin burodi ba, soda ko yisti.
Ta yaya aka cika wannan shine ta yin burodi na farko a babban zafin jiki don samar da tururi, sa'an nan kuma a ƙare a ƙananan zafin jiki don saita faski da launin ruwan kasa a waje.
Yana da gargajiya don amfani da jakar faski tare da ½-inch baki tip zuwa ƙaƙa da choux kullu a kan yin burodi sheet. Kuna iya cusa shi a cikin ƙananan ƙaƙafi, ko kuma don hasken rana, da siffar kullu cikin ƙananan cylinders tare da hannuwanku. Amma burin daji zai ba ka sakamako mafi kyau.
Lura: Abin da kawai dan kadan abu ne mai banƙyama game da wannan girke-girke shi ne cewa na rubuta shi a hanyar da ba za a iya amfani da ku ba - wato, ina amfani da ma'aunin nauyi fiye da ma'aunin ma'auni don sinadaran. Wannan ba kowa ba ne a Amurka, amma zai sa ya fi sauƙi a gare ka don amfani da adadin duk abin da kayi, kuma choux za su fita mafi kyau.
Na nuna kimanin nauyin ma'aunin ƙara don kowannensu, kawai don baku ra'ayin, amma ya kamata ku tafi da nauyi. Wannan yana nufin za ku buƙaci sikelin dijital wanda za a iya saita zuwa grams.
A ƙarshe, yana da muhimmanci a yi amfani da gari marar gari , ba kayan gari ko gari ko gari ba , don haka choux zai zama kyakkyawan tsarin kuma ba zai yi ba.
Abin da Kayi Bukatar
- Gurasa gari mai gurasa 150 grams (kadan fiye da kopin)
- Kwaiya 150 grams (dukan tsiya, game da qwai uku uku; duba bayanin kula a kasa)
- 125 grams madara (game da ½ kofin)
- 125 grams ruwa (game da ½ kofin)
- 100 grams man shanu maras tushe (kadan kasa da itace)
- 5 grams sugar (game da 1 teaspoon)
- 2 1/2 grams gishiri (kimanin ½ teaspoon)
- Ga Gougères:
- 170 grams gruyère (ko smental, grated, game da 1½ kofuna waɗanda)
Yadda za a yi shi
- Yi amfani da tanda ku zuwa 425 ° F (amma ba don sautuka) ba.
- A cikin wani sauye mai sauƙi, hada madara, ruwa, sukari, gishiri, da man shanu. Heat zuwa tafasa.
- Lokacin da cakuda ya bugu, cire shi daga cikin zafi kuma ƙara dukkan gari a lokaci daya, yana mai da hankali tare da cokali na katako don kunsa.
- Sanya kwanon rufi, a kan matsakaiciyar zafi, kuma ci gaba da motsawa da sauri. A cikin minti daya ko biyu, kullu zai samar da sutsi mai haske sannan ya janye daga bangarorin kwanon rufi kuma za ku ga fim mai zurfi a kasa na kwanon rufi.
- Yanzu tofa cikin kullu a cikin kwano na mahaɗin kwalliya, da kuma haɗuwa da ƙananan tare da abin da aka makala a cikin minti ɗaya na kimanin minti daya. Wannan mataki yana da mahimmanci saboda ya sake wasu daga cikin zafi daga kullu don kada ya dafa qwai lokacin da ka kara su a mataki na gaba.
- Ƙara gudu zuwa matsakaici, kuma ƙara ƙwai a ɗan lokaci a lokaci daya, tabbatar da cewa an cika kwanciya kafin ka ƙara ƙarin. Zai fi kyau a kara kusan kashi hudu na qwai a kowane lokaci kuma ta doke har sai kullu ya dawo tare. Da zarar an kafa qwai, kun kasance a shirye don ci gaba. (Idan kana yin gougères, yanzu za ku buga cikin cuku.)
Lura: Idan kana yin ladabi , hanyarka ta kunshi frying fasara, ba yin burodi ba, saboda haka za ku so ku tashi a nan: Beignet Recipe . In ba haka ba, ci gaba da matakai don yin burodi: - Cikali ko cokali da kullu a kan takarda mai laushi ko launi. Idan kana tayi, amfani da ½-inch tip. Don cikewar kullun ko gougères, je zuwa dutsen kimanin 1½ inci (4 cm) a diamita. Don faɗuwar rana, fitattun igiya kamar inci (10 cm) tsawo. Kyakkyawan ra'ayin barin barci biyu a tsakanin kowannensu.
- Gasa ga minti 10 a cikin tanda na 425 ° F, sannan ka rage zafi zuwa 375 ° F. Ci gaba da gasa tsawon minti 25 zuwa 30, har sai abincin ke da launin ruwan zinari kuma yana da harsashi maras nauyi .
- Yanzu kashe tanda, bude kofa tanda kuma bari shakatawa suyi sanyi tsawon minti 30 a cikin tanda tare da kofar rabin bude.
- Bayan haka, cire kwanon rufi daga tanda kuma bari pastries kwantar da hankali gaba daya kafin slicing ko cika.
Ga hanya don yin cream puffs, ga wannan Cream Puff Recipe . Ko don haske, ga wannan Chocolate Éclair Recipe .
Lura akan qwai: Wannan girke-girke yana kira ga ƙwaiye uku, waxanda suke auna nau'in kilo 50 kowace (ba tare da harsashi) ba. Idan duk abin da kake da shi shine qwai mai tsaka ne ko jumbo ko duk abin da, kawai ka fasa qwai a cikin kwano kuma ka doke su. Sanya jigon komai a kan sikelinka kuma ka ɓace. Sa'an nan kuma ku zub da kwai cikin tsiro a cikin akwati har sai sikelin ya karanta 150 grams.