Qodobka Qalabka Macmacaanka ah ee Croissant Cereed

Haa, waxaad samayn kartaa shuuciyado aad u fiican guriga! Fure u ah samaynta waxyaabahaan, macaan, barafka Faransiiska ayaa ku jira cajiinka, kaas oo loo maareynayo si ka duwan sida caadiga ah cajiinka leastoon. Cajirada "Crockers" ama " Pâte à l'éléchetée" waxaa lagu sameeyaa marar badan oo la duubo oo lagu duubo cajiinka jilicsan ee bakeeriga leh kaas oo ka kooban subag qaboojiye badan. Nidaamka loo yaqaan "laminating", ma aha mid adag, laakiin waqti ayay qaadaneysaa sababta oo ah cajiinka waa in la qaboojiyaa inta u dhaxeysa fadhiyada isku dhafan si loo hubiyo in subagku sii wadi karo.

Waxa aad u Baahantahay

• Loogu Talagalay Bareeraha Bilowga (Détrempe):
• 2 baqshiinka (qiyaastii 4 1/2 qaado shaah) qalalan khamiir (ama 2 qaado oo khamiir ah)
• 3/4 koob (175 ml) biyo diirran
• 3/4 koob (qiyaastii 100 g) bur
• 1/2 koob (120 ml) caanaha diiran
• 2 qaado
• sonkorta
• Wixii Lakabka Leamiin:
• 3 koob (390 g) bur
• 2 qaado oo cusbo ah
• 12 oz. (340 g) oo ah qabow aan qabow lahayn oo la jarjaray 1/2 "(1.3 cm)
• burka dheeriga ah ee loogu talagalay in laga soo saaro cajiinka
• Dhaqidda ukunta ee laga sameeyey 1 ukun iyo 1 qaado oo biyo ah

Sida loo sameeyo

Samee Bilowga (Détrempe)

1. Isku qas khamiiraha biyaha diirran, kareyso ilaa si fiican u kala diri.
2. U diyaari 3/4 koob oo bur ah, caanaha diiran, iyo sonkorta si aad u samayso boom degaan.
3. Foornada ku dabool caag ah oo ka fogow boodada si aad ugu qorto meel diirran, bilaa damaanad ah 1 1/2 illaa 2 saacadood. Waxaad ogaan doontaa in isku-darku kor u kaco oo uu noqda bubbly inta lagu jiro wakhtigan.

4. Diyaarso dufanka iyo macaanka

5. In kasta oo mashiinku uu bislaayo, ku dar burka iyo milixda baaquli weyn.

1. Ku dar subagga la gooyey (hubi inay adag tahay iyo qabow) iyo si tartiib ah u walaaq si subagga loogu shubo bur.
2. Isticmaal farahaaga si aad u riixdo oo u xajiso kiilada subagga, laakiin ha isku deyin inaad ku darto burka.
3. Qaboojinta burka iyo walxaha subagga ilaa mashiinka bilowga ah uu dhammaaday.

Samee cajiinka Croissant

1. Ku dar mashiinka détrempe ee burka qaboojiyaha iyo subagga, iskuxirida qalabka wax lagu dubo oo kaliya ku filan si aad u qoyso burka iyo cajiinka jajabka ah. Xirmooyinka subagga ayaa weli ah mid adag.
2. Hadda waxaad diyaar u tahay in aad u guurto si aad u laminateeyso, ama isku xoqdo, cajiinka. Waa in la sameeyaa ugu yaraan afar jeer. Cirridka ugu horeeya waa wax yar oo yar yar sababtoo ah cajiinka waa mid cidhiidhi ah, subagku waa calool.
3. Kadib markii ugu horeysey qallajinta, geeddi-socodka ayaa sahlan.

Laminate cajiinka markii ugu horeysay

1. Rog cajiinka jajabka ah ee dusha sare, oo si fiican u dufan. Haddii sare ee cajiinka uu qoyan yahay ama dhajiyo, ku rusheeyo bur.
2. Riix cajiinka gacmahaaga ama ku xiri pin leh wareega si aad u sameyso laydh aad u ballaaran oo ku saabsan 12 "x 18" (30 cm x 45 cm). Isticmaal xoqdo cajiinka ama gacmahaaga si aad uga caawiso qaabeynta geesaha.
3. Daadi subagga la soo bandhigay oo bur ah, kadibna cajiinka cajiinka ku dar sadexaad sida warqad. Waxaa laga yaabaa inaad ku adkaato in aad kor u qaado geesaha cajiinka qallafsan si aad isugu duubto - Waxaan isticmaalaa labo digir oo cajiinka ah si aan taas u samayno - laakiin ha ka welwelin muuqaalka halkan. Cajiinka ayaa soo saari doona, iyo burka ayaa si fiican loogu dhex dari doonaa ka dib marka xiga ee soo socda.
4. Haddii uu subagku weli adag yahay, sii wad calaamada labaad. Haddii uu subaggu jilicsan yahay oo uu bilaabayo inuu ku ordo, kabaji caag balaastiig ah oo ku dar qaboojiyaha ilaa 15 daqiiqo (ama qaboojiyaha ilaa hal saac) ka hor inta aadan dib u rogin mar labaad.

Roll iyo Fold of ku cajiinka for Second, saddexaad iyo afaraad jeer

1. Ka shaqee dusha sare ee shaqadaada si aad u nadiifiso, ka dibna ku boodi daqiiqad. Meelaha cajiinka la isku laabo si aad u yareyso geeska cad, oo furan.
2. Kala saar diggaaga ilaa 12 "x 18" (30 cm x 45 cm) leydi. Waxaad ku daadi kartaa subag kasta oo la soo bandhigay, buraash burka, iyo cajiinka cajiinka ah saddex jeer mar kale. Waxay dhamaystiraysaa isku dhejinta labaad.
3. Ku duub cajiinka caaga ah ee caagaga ah iyo qaboojiyaha qaboojiyaha ilaa 15 daqiiqo, ama qaboojiyaha ilaa saacad.
4. Ku celi laba jeer ilaa afar jeer, xawaashka sida ugu muhiimsan inta udhaxeysa fadhiyada si ay u ilaaliyaan jaangooyada. Ka dib markii ugu dambeyntii isku xoqdo, ku duub cajiinkii balaastiig ah oo ka tago qaboojiyaha ugu yaraan laba saacadood, ama ilaa 24 saacadood.

Isku dar oo ku dubo Croissants

1. Iyadoo mindi dheer, midab fiiqan ah, gooyaa cajiinka jilicsan ee nuska ah. (Haddii jikadaadu diirran tahay, ku soo celinta nuska qaboojiyaha si ay u sii deyso.)
2. Dusha sare u daa, jajab hal qayb oo ka mid ah cajiinka oo ku dar afargees aad u weyn oo ku saabsan 1/4 "(6 mm) qaro weyn leh Isticmaal mindi ama pizza cutub si toos ah u xoqdo wareega leylinta, ka dibna jarjar geli 8 geesood oo siman.
3. Sare u kalaji saddexagalka salka ilaa caarada, kadibna u wareeji shukulaatooyinka, dhinaca hoose ee hoosta ah, si aad uhesho go'yaal la dubay. (Isticmaal warqadda lacagta lagu nadiifiyo si sahlan loo nadiifiyo.) Ka tag qolka amniga ee u dhexeeya garsoorayaasha ballaarinta.
4. Ku dabool shukulaatooyinka si siman oo caag ah oo ka baxsan si aad u kordho 1 illaa 2 saacadood, ilaa inta cajiinka uu yahay mid aad u jilicsan. (Ama isla markiiba hakad gashtaan shukulaatooyinka qaabeeya; eeg Falanqaha hoose.)

1. Foornadaada ku sii daa 400 F (200 C).
2. Samee dhaqida ukunta adoo wada garaacaya hal ukun leh hal qaado oo biyo ah. Cadayga si fiican ugu dhaq saabuunta shaandhada, kadibna dubi hal digsi wakhtiga dhexe ee foornada preheated ilaa khaanad dahabi ah oo madow, 15 illaa 20 daqiiqo.
3. U soo wareeji shukaansiga rber si uu u qaboojiyo 10 daqiiqadood ama ka badan inta aanad u adeegin.
4. Shukulaatooyinka si buuxda loo qaboojiyay ayaa laga yaabaa in la barafoobo ilaa loo baahdo. Si toos ah uga soo qaboojiyaha qaboojiyaha 375 ° F (190 ° C) foornada illaa 10 daqiiqo.

Si aad u qaboojisid Croissants qaabeysan ee la dubayo

1. Marka la qaabeeyo, shakhsiyaadka ayaa laga yaabaa inay barafoobaan. Ha u oggolaanin inay shukaansiga caddeeyaan; Halkii, ku dabool miraha cajiibka leh ee caag ah oo dhig digsi qaboojiyaha ilaa dhowr saacadood illaa shaashadda ay adag tahay.
2. U soo wareeji shukulaatooyinka aan la qaboojin karin ee ku jira boorsada qaboojiyaha ama weel caag ah oo caag ah kuna kaydi qaboojiyaha ilaa laba bilood.
3. Marka aad diyaar u tahay inaad dubeysid, ku rid shaandhada aan la jarjarin ee warqad xiiran oo daboolan, ku dabool dabool caag ah, oo u dhaaf caddaynta heerkulka qolka habeenkii ama 12 saacadood
4. Ku dhaq burka iyo ukunta sida kor ku xusan.

Xog dheeraad ah:

Inkastoo laminating badanaa waxay ku baaqeysaa in la kariyo subag qaboojiye ah oo ku dhex jira cajiinka - waxaad ku arki kartaa habkan oo ku jira barafka jilicsan ee cajiinka ah - xayawaanka soo socda wuxuu isticmaalaa subag yar oo subagga ah, halkee sida lagu muujiyey tababbarka, Sida loo sameeyo Croissants . Iibiyay sanado badan ka hor inta aan ka helin wax la yiraahdo Bon Appetit, waxaan u isticmaalaa si aan u sameysto asaasiga aasaasiga ah ee guriga lagu cuno ama kuwa kale ee la isku qurxiyo oo ku baaqaya cajiinka jilicsan.

Cajiinka waxaa la samayn karaa isla maalintaas ama maalinta ku xigta ee la dubayo, ama shisheeyaha ayaa laga yaabaa in la qaabeeyey ka dibna la qaboojiyo kaddibna wax lagu karsado.