Rootiintani waxay ku samaysmaysaa 1/2 koob oo ah burka oo dhan . Burka cad ayaa u ogolaanaya in ay kor u kacdo sida caadiga ah, laakiin weli, waxay ilaalisaa xoqitaanka iyo midabka dahabka ah ee dahabka ah. Isku day inaad siiso, marmalade, quraac, ama maraq aad u jecel. Waxaad sidoo kale sameyn kartaa sida kibis hadhuudh ah oo dhan haddii aad doorbido.
Waxay sameysaa hal nal-yar oo ah rooti rooti ah, qiyaastii 600 garaam, 1 rodol, 5 wiqiyadood.
Waxa aad u Baahantahay
- 1/2 koob oo macaan
- 1/2 koob oo bur ah oo sarreen ah
- 1 koob oo biyo karkaraya
- 1 qaado malab
- Ikhtiyaari: 1 qaado oo juus ah
- 1 qaado oo saliid ah
- 1 qaado oo milix ah
- 1/4 koob oo biyo diirran (110 F)
- 1 sonkorta jeex
- 2 qaado oo khamiir ah
- 1 1/2 ilaa 2 koob oo bur ah (ama buruun)
Sida loo sameeyo
- Isku qas miro iyo daqiiqda oo dhan sarreen ah baaquli. Ku dar biyo karkariyo walaaq. Walaaq ee malab, molasses, saliid, iyo cusbo oo ha qaboobin si diirimaad ah, oo ku saabsan 1/2 saac.
- Ku qas biyo diirran leh khamiir iyo qanjaruufo sonkor ah, oo karaya si aad u kala saarto khamiir. Ku rid meel diiran ilaa qiyaastii 10 daqiiqo ilaa foomamka xumbada sare ee daroogada.
- Ku dar khamiir si isku dar ah oo isku dar ah oo isku daraan. Bilaw inaad ku darto burka cad oo 1/2 koob ah ilaa iyo inta cajiinka firfircoon ay sameeyaan. Iska daa guddi khafiif ah oo la gooyey oo 4 ilaa 5 daqiiqo oo cajiin ah, ilaa cajiinka uu yahay mid cufan oo xoogaa yar ah.
- Caanaha foomka ku dheji kubad iyo meel ku jirta baaquli nadiif ah, saliidaysan, oo mar soo noqda maraya. Ku dabool baaquli adigoo ku duubaya balaastiig iyo meel meel diiran (70 ilaa 85 F) ilaa labanlaab ugu badan, qiyaastii 1 saac.
- Qaado rootiga. Waxaad ku darsan kartaa rootiga nalka cambarka ah ama samee foomka lacag la'aan ah, nalalka Jarmalka. Ku dhaji nalka warqad ku xajisan ama xaashida shiilan ee saliidda leh.
- Kala dusi kareemka biyaha oo ku dar roodhida ama dusha sare ee roodhida ah.
- Ku dabool shukumaan iyo sii kaca ilaa labanlaab.
- Dhanka kale, kuleylkaaga kuleylka 450 F ilaa 1/2 saacadood (sagxadda loaf) ama 1 saac oo leh dhagxan dubista.
- Isku dhaji dusha sare ee nalka leh sheyga sakiin.
- Ku rid digsiga dhagxaanta foornada oo hoos u dhig ilaa 400 F. Dubo 30 illaa 40 daqiiqo, ama ilaa heerkulka gudaha uu gaaro 190 F.
- Haddii aad ku dubaneysid naladda lacag la'aan ah, ku rid dhagxaanta dhagxaanta ah si toos ah adigoo isticmaalaya xaashida xashiishka ama diiriyaha digaaga ama, haddii aadan haysan diiriye digaaga, xaashi xaashiyaha ku rid qodobka tooska ah ee dhagaxa.
- Waxaa laga yaabaa inaad jeceshahay inaad abuurto foornada foornada 5-tii daqiiqo ee hore. Iska ilaali digsigii hore ee saliidda ka hooseeya dhagaxa ka dibna ku shub 2 koob oo biyo karkar ah oo sax ah ka dib markaad roodhiga ku ridayso foornada.
- Demi biyaha dhinacyada foornada leh dhalo dhar ah laba ama saddex jeer 5-tii daqiiqo ee hore. Ka dhig foosto ilaa 400 F oo karis ah ilaa 30 daqiiqadood ama ka badan, ilaa heerkulka gudaha uu gaaro 190 F.
- Kibirku wuu isku qalayaa, sidaas darteed u diyaarso rootiga ugu yaraan 2 saacadood ka hor inta aan la jarin ama waxay u muuqan kartaa gummi gudaha.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 102 |
| Total Fat | 3 g |
| Fatuurad la ruxay | 1 g |
| Fat | 1 g |
| Kolestarool | 0 mg |
| Sodium | 284 mg |
| Carbohydrateska | 18 g |
| Fiber diirran | 2 g |
| Protein | 2 g |