Jarmalka, micneheedu waxa weeye "kala duwanaansho," "iftiin", "flashlight" iyo in ka badan, dhammaan soo gudbinta fikradda ah "dhakhso," taas oo ah waxa la isku qurxiyo budada "puff" cuisines.
Waa wax caadi ah in la helo magaalo-Weyne, erey Faransiis ah oo macneheedu yahay "waxyaabo ka yimaada magaalada Vienna," marka quraacda ama shaaha ee hudheelada hudheelka ee Bariga Yurub. Cuntada lagu qurxiyo waxaa lagu dubaa alaabta laga sameeyay cajiinka khamiir ama hilibka budada ah ama bakeeriyada jilicsan. Noocyada noocaan ah waxaa loo yaqaana sida cajiinka laminated, kuwaas oo ka kooban lakabyo badan oo khafiif ah oo cajiinka ah oo ay kala soocaan subagga oo ay soo saaraan qulqulin soo noqnoqota oo soo noqnoqota.
Cuntadani waa la labanlaabin karaa ama saddex laaban karaa, kooxo waawaynna waxaa lagu sameyn karaa hookhka cajiinka ee qalabka taagan . Hayso cajiinka si fiican u qaboojiya markaad la shaqeyneyso oo aad isticmaashid daqiiqda yar ee suurtogalka ah marka aad rogeyso. Cajiinka ayaa si fiican u qaboojiya. Isticmaal bakeeriyada jilicsan ee lafaha ah ee buug- gacmeedka Cherry Cheese .
Halkan waxaa ku yaal sawir weyn oo la dubay oo la dubay.
Waxa aad u Baahantahay
- 2 koob
- subag aan qabin (qabow)
- 3 koob oo ah 1/2 koob
- bur-macaan oo dhan
- 1 3/4 qaado cusbo ah
- 1 koob oo biyo qabow
Sida loo sameeyo
- Subagga ku jar jeexjeexyada 1/2-inch. Qaboojiyaha ilaa xabadaha la qaboojiyo oo adag.
- In baaquli weyn, ku dar bur iyo milix. Ku dar subagga oo ku riix farahaaga illaa subagga la daboolo bur. Ku dar dhammaantood laakiin 2 qaado oo biyo ah qabow. Isku qas quruxda wax lagu dubo ama fargeetada miiska illaa iyo inta la isku qurxiyo oo qoyan oo qoyan. Ku dar biyo dheeraad ah, haddii ay lagama maarmaan noqoto, marka aad isku qasayso cajiinka haddii uusan qoyaan ku filan si wadajir ah loola qabsado marka lagu riixo kubad.
- Daboolka daboolka ah si adag ugu dabool saabuun caag ah. Qaboojiyaha ilaa subagga ee cajiinka waa adag yahay laakiin ma jabna, illaa 20 daqiiqo.
- Kalluunka ka soo bax si aad u dusha sare leh ama marble. Ku darso injir 12x30-inch oo qiyaastii 1/2 inji ah.
- Ku samee cajiinka saddexaad sida warqad (tani waa midka ugu horreeya ee afar laab leh 3-laab). Cajiinka ku dar 90 darajo. Maraqa cajiinka ah mar labaad leyliyo sida kor lagu sharaxay iyo laab laab mar kale (tani waa labaad ee afarta af 3-laab). Ku duub qalajiyaha si adag u xir bacda iyo qaboojiyaha ilaa 30 daqiiqadood.
- Ka samee cajiinka qaboojiyaha iyo, si dhakhso ah u shaqeyn, sii wad miraha cajiinka ah ee seddexaad iyo afaraad saddex-laab sida kor ku xusan, xargagida cajiinka inta u dhaxeysa mid kasta oo ka mid ah lakabyada 30 daqiiqo markiiba.
- Ka dib markaad dhamaystirto 3-laab ugu dambeyntii, ku duub cajiinka caaga caaga ah oo u ogolow inay ku hoos marsiiso qaboojiyaha ilaa ugu yaraan 1 saac kahor inta aadan isticmaalin. Cajiinka wuxuu socon doonaa ilaa 1 todobaad qaboojiyaha ama waxaa laga yaabaa in la barafoobo ilaa 2 bilood.
Waxaa laga soo xigtey: "Machadka Culin-ka ee Maraykanka: Fasaxyada & Quruxda" (Lebhar-Friedman Books, 2005)
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 146 |
| Total Fat | 15 g |
| Fatuurad la ruxay | 9 g |
| Fat | 5 g |
| Kolestarool | 39 mg |
| Sodium | 221 mg |
| Carbohydrateska | 3 g |
| Fiber diirran | 0 g |
| Protein | 0 g |