A cikin Jamus, fassarar yana nufin daban-daban "makullin," "walƙiya," "filayen haske" da sauransu, duk suna kawo ma'anar "azumi," wanda shine ainihin abincin faski irin na fassarar - fasalin fashi mai sauƙi wanda ya kasance a kusan dukkanin dakunan cuisines.
Yana da amfani don samun Viennoiserie, kalmar Faransanci ma'anar "abubuwa daga Vienna," a lokacin karin kumallo ko lokacin shayi a cikin manyan hotels a Eastern Europe. Viennoiserie ne gasa kaya sanya daga yisti kullu ko puff faski ko blitz puff irin kek. Wadannan nau'in kullu an san su a matsayin gurasar da aka laminated, waɗanda suke kunshe da nau'i-nau'i masu yawa na kullu mai rabu da man shanu da kuma samarwa ta hanyar yin gyare-gyare da kuma motsawa.
Wannan girke-girke za a iya ninka biyu ko uku kuma za'a iya yin batutuwa da yawa tare da ƙuƙwalwar ƙuƙwalwar maɓalli . Tsaya kullu da kyau yayin aiki tare da shi kuma amfani dashi kadan kamar yadda zai yiwu a yayin da yake juyawa. The kullu freezes da kyau. Yi amfani da bliss puff irin kek a cikin wannan Cherry Cheese kwanduna Recipe .
Ga hoto mafi girma na gurasa mai fassaran baka.
Abin da Kayi Bukatar
- 2 kofuna
- man shanu marar dadi (sanyi)
- 3 1/2 kofuna
- dukkanin manufar gari
- 1 3/4 teaspoons gishiri
- 1 kofin ruwan sanyi
Yadda za a yi shi
- Yanke man shanu a cikin 1/2-inch cubes. Yi sanyi har sai cubes sun yi sanyi.
- A cikin babban kwano, hada gari da gishiri. Ƙara man shanu da kuma yayyafa da yatsanka har sai an shayar da man shanu da gari. Ƙara duka amma game da 2 tablespoons na ruwan sanyi. Haɗa tare da fashewa daɗin daji ko kayan cokali mai yatsa har sai har ma da tsabta har yanzu amma har yanzu siffofin kullu. Ƙara ƙarin ruwa, idan ya cancanta, yayin da kuke haɗuwa da kullu idan ba mai da isasshen isa ya riƙe tare lokacin da aka guga cikin ball.
- Rufe kullu kullu tare da filastik kunsa. Gyaran gishiri har sai man shanu a kullu yana da tabbaci amma ba buri ba, kimanin minti 20.
- Juye kullu a kan aikin aiki mai tsabta ko marmara. Mirgine shi a cikin 12x30-inch rectangle kamar 1/2 inch lokacin farin ciki.
- Ninka kullu a kashi uku kamar wasika (wannan shine farkon hudu 3-folds). Juya kullu 90 digiri. Yi sake fitar da su a madauri kamar yadda aka bayyana a sama da ninka sau ɗaya (wannan shine na biyu na hudu-uku). Kunsa kullu kullu a cikin filastik kunsa da refrigerate tsawon minti 30.
- Cire kullu daga firiji kuma, aiki da sauri, ci gaba da juyawa da kulle kullu don na uku da na hudu na uku kamar yadda aka bayyana a sama, yana shayar da kullu a tsakanin kowanne daga cikin wadannan garkuwa na minti 30 a lokaci ɗaya.
- Bayan kammala karshe 3-ninka, kunsa kullu a filastik filasta kuma yardar ta ta tsaya a karkashin sanyi don akalla awa 1 kafin amfani. Kayan zai zama har zuwa mako 1 a cikin firiji ko za a iya daskare shi har tsawon watanni 2.
Source: "Cibiyar Culinary Institute of America: Breakfasts & Brunches" (Lebhar-Friedman Books, 2005)
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 146 |
| Total Fat | 15 g |
| Fat Fat | 9 g |
| Fat maras nauyi | 5 g |
| Cholesterol | 39 MG |
| Sodium | 221 MG |
| Carbohydrates | 3 g |
| Fiber na abinci | 0 g |
| Protein | 0 g |