Ƙananan kasashe suna da ƙaunar daɗaɗɗa ga gurasa fiye da Yaren mutanen Holland, wanda ke cinye fiye da 138 lb na kaya a cikin kowace shekara. Masu amfani da Holland sukan sayo alkama ko hatsi mai yawa a cikin mako-mako kuma sun fi cin abinci da abinci mafi kyau a karshen mako. A gaskiya, bisa ga binciken da aka yi kwanan nan, kashi uku daga cikin mutanen Holland sun fi son alkama zuwa gurasa marar lahani.
Hartog's Volkoren Bakkerij & Maalderij wani ƙananan kayan aikin fasaha ne a Amsterdam, wanda ke da ƙwarewa a duk kayayyakin da aka yi da alkama. Matsayinta na al'ada shi ne cewa mutane sau da yawa suna rataye a cikin gado a cikin ruwan sama don su yi marmarin abubuwan kirkiro masu kyau, irin su wannan gurasar alkama. Fred Tiggelman, maigidan gurasar, ya ba mu izinin raba wannan girke tare da kai. Gurasa yana da nau'i mai yawa, mai laushi, wanda ya sa ya zama manufa domin wannan abincin na karin kumallo na karin kumallo, uitsmijter .
Abin da Kayi Bukatar
- 4 kofuna waɗanda / 500 g dukan alkama gari
- 2/3 tbsp./10 g gishiri
- 1 1/5 kofuna / 300 ml ruwan sanyi famfo
- 1 1/2 tbsp./20 g gishiri mai yisti
- Karin 1/2 kofin / ruwan fam 100 ml
- 2 tbsp.
- Olive mai
Yadda za a yi shi
Nuna da gari da gishiri kuma ka haɗu a cikin tari a kan aikin tsabta mai tsabta. Amfani da hannayenka, yin "dam" a tsakiya, tabbatar da cewa duk ɓangarorin wannan "gwargwado" na gari da gishiri yana da kauri, don haka dam ɗin ba zai karya ba lokacin da ka ƙara ruwa. Damun ya kamata ya auna kimanin inci 8 a fadin (game da 20 cm), daidai da tsawon tsakanin matakan yatsan yatsin hannu da ruwan yatsotsi na ƙananan hannu lokacin da aka shimfiɗa su kuma yada kamar yadda suke iya tafiya.
Cire da yisti mai yisti a cikin ruwa ta hanyar shafa yisti tsakanin yatsunka da yatsa har sai an narkar da shi. Ƙara ruwa zuwa dam. Kawai ƙara kadan a farko don ganin idan mai riƙe da iko, kuma idan ya yi, ƙara da sauran. Amfani da magungunan yatsunsu fara farawa cikin gefen gari na gari tare da ruwa da haɓaka karanka na haɗuwa har sai kun sami gurasa sosai.
Yanzu fara farawa da kullu , tura shi daga hannunka da kwallon hannunka kuma yin amfani da yatsunsu don dawo da shi zuwa gare ka. Ka yi ƙoƙari ka ci gaba da zama mai kyau a nan, gwangwani ta hannunka ko yin amfani da mahaɗi tare da haɗin gwanin kullu, ƙila har zuwa 1/2 kofuna na ƙarin ruwa, kamar yadda ake bukata. Tabbatar cewa kullu yana da rigar amma ba mai laushi ba. Bayan minti 15 na kneading, da kullu ya kamata ji dushi da kuma karin (spongy), amma ba m. Idan kun shimfiɗa kullu a cikin wani ball kada ku iya ganin fasa a farfajiya kuma ya kamata ku iya shimfiɗa shi (wannan yana nufin cewa an yi amfani da gluten).
Yi amfani da ball tare da kullu da kuma kunsa shi a cikin tsabta mai tsabta. Bada damar tashi tsawon minti 30-45 a dakin zafin jiki. Gurasar za ta karu da kimanin 1/3 cikin girma. Cire kayan tawadar shayi, kwasfa da kullu tare da hannunka sannan kuma ya mayar da shi a cikin wani ball, kunsa a tawad din shayi kuma sake ba da damar tashi tsawon minti 30-45.
Man shafawa da gurasa da man zaitun. Gyara aikin aiki tare da ruwa. Cire wankin shayi daga kullu kuma danna maɓallin kullu akan farfajiyar aikin rigar. Sanya kullu a cikin siffar tsiran alade da hannuwanku, saboda haka yana da tsayi daidai da gurasar burodi da kuma sanya cikin gurasa.
Rufe burodin burodi tare da tawul mai shayi mai dumi kuma ya bar gurasa ya tashi tsawon minti 30, ko kuma har sai ya karu da kashi 1/3 cikin ƙara.
A halin yanzu, ka yi amfani da tanda zuwa digiri na 428 (digiri 220 digiri C). Rage yawan zafin jiki zuwa 392 digiri F (digiri 200 C) kuma sanya gurasa a cikin tanda. Gasa ga minti 35-40. Cire gurasa daga tin. Idan kun buga a gurasa da burodi ya kamata ya yi sauti. Idan ba haka ba, koma cikin tanda kuma gasa kadan kadan. Bayar da kwantar da hankali a kan rawanin sanyi.
Tips:
- Sayi mafi kyau, wanda aka sare gaba ɗaya a cikin alkama alkama kuma duba cewa babu wasu addittu: kawai sashi zai zama alkama. Bayan haka, dukkanin abin da kuke yin burodin burodinku shi ne ya kasance mai tsabta kuma mai kyau, ba tare da waɗannan addittu ba, sugars, fats, ingantaccen gurasa da sauran labaran da za ku samu a shaguna da yawa.
- Yana da muhimmanci a yi amfani da yisti mai yisti a nan. Za a iya sayan waɗannan yisti na yisti mai yisti a cikin masu burodi da kuma lafiyar abinci. Koyaushe sayan wannan sifofi sabo, saboda yisti mai yalwa bai adana sosai ba.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 94 |
| Total Fat | 2 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 1 g |
| Cholesterol | 0 MG |
| Sodium | 233 MG |
| Carbohydrates | 17 g |
| Fiber na abinci | 3 g |
| Protein | 3 g |