Harshen Italiyanci da abinci na Faransa suna da yawa a Poland da sauran Gabashin Turai. Amma ba lokuta ba ne duk abin da ya fi dacewa da kwarewa mafi yawan mutane da suka hada da waɗannan gurasa.
Włoski Chleb (VWOHSS-kee HLEP), ainihin "Gurasar Italiyanci," za a kira shi kamar bagietka ko baguette a Poland, inda akwai masana'antun gurasa mai cin gashin kayan fasaha wanda ke mayar da hankali kan dukkanin hatsi, tsaba, da kwayoyi.
Halin wannan girke-girke ba-kwai shine cewa za'a iya yin shi tare da whey, hanyar samar da tsarin cheesemaking. Dubi ƙarin game da shayarwa , ƙasa, bayan bayanan girke-girke.
Rigin yana bada crumbs na wannan gishiri mai laushi launin launi. Idan an yi amfani da ruwa ko madara, crumb zai kasance mai tsabta. Wannan gurasa za a iya daukar nauyin gurasa irin na Vienna.
Abin da Kayi Bukatar
- 2 yisti yisti (aiki bushe)
- 1 tablespoon sukari
- 3/4 kofin ruwa (dumi 100-115 F ko dumi whey)
- 5 1/3 tablespoons / 1/3 kofin man shanu (sanyi, a yanka a kananan guda)
- 1 kofin madara (zafi ko whey)
- 2 teaspoons gishiri
- 5 1/2 to 6 kofuna waɗanda gari (duk-manufa)
- 2 tablespoons cornmeal
- 1 babban kwai fari (dakin da zafin jiki, ɗauka da sauƙi)
Yadda za a yi shi
- A cikin kwano na matsakaici ko kuma tsaya da kwano mai yalwa, motsa tare da yisti, sukari, da kuma 3/4 kofin dumi mai zurfi har sai an yisti yisti. Ka ajiye har sai yisti ya fara shaida ko ya zama bubbly.
- A halin yanzu, narke man shanu a 1 kofin zafi whey, kuma yale su kwantar da zuwa 115 F. Canja wurin yisti cakuda da kuma Mix da kyau. Ƙara gishiri da gari, 1 kofin a lokaci guda, tare da baka Danish whisk, cokali na katako ko kullu ƙugiya har kullu ya zo daga bangarorin tasa.
- Knead a kan wani wuri mai sauƙi, ƙara ƙarin gari idan ya cancanta, ko knead tare da ƙuƙwalwar ƙugiya a cikin mahaɗin kwakwalwa har kullu ya kasance mai laushi kuma mai santsi game da 2 zuwa 4 da minti. Rufe kuma bari huta minti 6.
- Sanya takarda takarda a kan babban burodi da kuma yayyafa da cornmeal. Raba kullu cikin guda biyu daidai. Rubuta kowane yanki a cikin wani wuri mai tsabta a cikin raunin karfe 12x8-inch. Farawa a cikin ƙarshen 12-inch, mirgine kullu kulle, juya ƙare a karkashin dan kadan da zagaye iyakar. Canja wuri zuwa shirye-shiryen burodi da kuma rufe tare da shafawa na filastik. Bari tashi har sau biyu, kimanin minti 50 zuwa 60.
- Yanke mai zafi zuwa 425 F. Gurasa da burodi tare da kwai kwai kuma, idan kuna so, sashe su tare da wuka mai kaifi, razor ruwa ko gurgu ko dai saukar da cibiyar ko a cikin layuka. Gasa minti 30 zuwa 40 ko har sai an karanta wani ma'aunin ma'aunin zafi na lasisi 190 F da gurasa mai arziki, launi na zinariya da sauti mai zurfi lokacin da ka ɗaga saman tare da kullunka. Cool a kan tarkon waya. Bari sanyi gaba daya kafin slicing da kuma bauta tare da fi so girke-girke ko kawai tare da man shanu da jam . Wannan burodin yana da kyauta sosai.
Kyau a gida
Idan ka taba yin cuku a gida, ka san cewa madara yana mai tsanani da wasu nau'o'in acid kuma wani lokaci mabanin, wani enzyme wanda yake samar da sunadarin sunadarai.
A madara ya raba zuwa curds da whey . Hanyoyin su ne cakus mai tsami kuma sau da yawa ruwan rani, ko kashi na ruwa, an jefa shi amma ba a cikin bakunan abinci na Turai ba.
Whey za'a iya amfani dashi don yin soups, gurasa, wani abu da yake buƙatar wani abu kamar krupnik (Yaren sha'ir sha'ir).
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 67 |
| Total Fat | 4 g |
| Fat Fat | 2 g |
| Fat maras nauyi | 1 g |
| Cholesterol | 9 MG |
| Sodium | 330 MG |
| Carbohydrates | 5 g |
| Fiber na abinci | 0 g |
| Protein | 2 g |