Noocyada talyaaniga ah iyo roodhiga Faransiiska-style waa mid caan ku ah Poland iyo inta kale ee Bariga Yurub. Laakiin had iyo jeer ma aha marxaladaha farsamooyinka casriga ah ee dadka intooda badani la mid yihiin roodhooyinkan.
Włoski Chleb (VWOHSS-kee HLEP), macno ahaan "roodhi talyaani ah," waxaa laga yaabaa in loo gudbiyo sida bietetka ama baguet ee Poland, halkaas oo ay jirto ganacsi rabbi ah oo rukunkiisu sameysmay oo diiradda saaraya miraha geedka, miraha, iyo lowska.
Qaybta dabiiciga ah ee buug-gacmeedka no-ukunta waa in la samayn karo xayawaan, habka loo yaqaan "cheesemaking". Fiiri waxyaabo dheeraad ah oo ku saabsan cheesemaking , hoos, ka dib markii tilmaamaha recipe.
Cowsku wuxuu siinayaa nudaha jamacan jilicsan midabka jaalaha ah. Haddii biyaha ama caanaha la isticmaalo, buraashku wuxuu noqon doonaa caddaan. Rootigan ayaa sidoo kale loo tixgelin karaa rooti nooca Vienna ah.
Waxa aad u Baahantahay
- 2 baako khamiir leh (firfircoon oo firfircoon)
- 1 qaado oo sonkor ah
- 3/4 koob oo biyo ah (diirran 100-115 F ama diirran diiran)
- 5 1/3 qaado / 1/3 koob oo ah subag (qabow, jarjar yar)
- 1 koob oo caano ah (kulul ama xawaare)
- 2 qaado oo cusbo ah
- 5 1/2 ilaa 6 koob oo bur ah (oo dhan)
- 2 qaado oo rooti ah
- 1 ukumo waaweyn oo cad (heerkulka qolka, qafiifka garaaca)
Sida loo sameeyo
- Warqad dhexdhexaad ah ama baaquli qasacadaysan, isku walaaq khamiir, sonkorta, iyo 3/4 koob oo diirran oo diirran ilaa ilaa khamiirta la kala diro. Iska dhig illaa illaa koofiyadu bilaabaan caddayn ama noqdaan xakameyn.
- Dhanka kale, subagga ku dhalaali 1 koob oo cawska kulul, oo u ogolow inay ku qaboojiso 115 F. Wareejinta khamiirka isku dar oo si fiican isku daraan. Ku dar milix iyo bur, 1 koob markiiba, oo leh cajiinka digaaga deenishka, qaadada alwaax ama cajiinka cawska ilaa khamiirta ay ka soo baxaan dhinacyada bowdada.
- Ku dhaji dusha sare ee dusha sare leh, ku dar burka oo dheeraad ah haddii loo baahdo, ama ku cajiifi weel qajir leh mashiinka istaandarka ilaa uu cajiinka jilicsan yahay oo siman 2 ilaa 4 daqiiqo. Dabool oo nasoow 6 daqiiqo.
- Ku dhaji warqad xoqdo leh xaashida roodhida ee waaweyn iyo ku rush. Qaybi cajiinka laba qaybood oo siman. Kala saar walxad kasta oo dusha sare leh oo ku darso ilaa 12x8-inch oo ah laydi. Laga bilaabo dhammaadka 12-inji, miraha duuban si adag u xidh, adigoo hoos u dhigaya wax yar oo wareegsan. Ku wareeji xaashida dubista ee diyaarka ah iyo dabool bacda balaastiga ah. U soo kaca ilaa laba jeer, illaa 50 illaa 60 daqiiqo.
- Foornada kuleylka ah ilaa 425 F. Cuntada cad cad iyo ukunta, haddii aad rabto, mindi jajabiso, mindida suufka ah ama curyaanka ama hoosta xariiqda ama xariijinta xargaha. Cuntada 30 illaa 40 daqiiqo ama ilaa heerkulbeeg deg-deg ah oo diiwaangashan 190 F iyo kibir ayaa ah mid hodan, midab dahab ah iyo meel bannaan oo sanqad ah markaad taabato dusha sare ee aad ku duubantahay. Ku qabo qaboojiye silig. Isku qabso gabi ahaanba ka hor inta aan la jarin oo la shaqeyneynin qashinka aad u jeceshahay ama si fudud oo leh subag iyo macaanka . Rootigan ayaa si fiican u qaboojiya.
Cunitaanka guriga
Haddii aad marwalba ka samaysay farmaajo, waxaad ogtahay in caanaha la kululeeyo nooc ka mid ah aalado iyo mararka qaarkood rennet, enzyme oo ka dhigaysa borotiinka caanaha ah coagulate.
Caanuhu waxay kala soocaan curds iyo caanaha . Curds waa jiis adag oo inta badan caleenta, ama qaybta dareeraha ah, waa la tuuraa laakiin ma aha kariimooyinka khafiifka ah ee Europe.
Waxa loo isticmaali karaa maraqa, rootiga, wax kasta oo u baahan tangor yar oo la mid ah krupnik (maraq barad ah).
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 67 |
| Total Fat | 4 g |
| Fatuurad la ruxay | 2 g |
| Fat | 1 g |
| Kolestarool | 9 mg |
| Sodium | 330 mg |
| Carbohydrateska | 5 g |
| Fiber diirran | 0 g |
| Protein | 2 g |