Fougasse waa mid kale oo ka mid ah meelaha ugu fiican ee ku yaala gobollo badan oo laga helo gobollo badan; waxaa laga yaabaa in aad taqaano Foccacia talyaaniga. Waxaa jira noocyo kale oo badan oo la mid ah oo rooti ah; hogaaminaya Spain; fogassa ee Catalonia; f ugàssa ee Ligurian xitaa rootiga hilibka pizza-style Fugazza ka soo Argentina . Dhammaantood way isku mid yahiin oo waxay ka soo qaataan rootiga qadiimiga ah ee Roomaanka loo yaqaan " panis focacius" , oo ah kabo lagu kariyey dambaska dabka.
Fougasse waxay ka soo jeeda koonfurta France, gaar ahaan laga bilaabo Provence halkaas oo aad ka heli doontid rootiga Boulangerie ama xitaa baraha maxaliga ah ee ku yaala laydhka iyadoo Fougasse keenayso cunto raaxo leh oo barbar socda. Rootiga waxaa si sahlan loo aqoonsan karaa by slashes kala duwan ee cajiinka oo u eg dhegta sarreen ah.
Halkan ku calaamadee, dusha sare ee roodhida waxaa lagu rusheeyaa basal casaan oo jilicsan kaas oo si xor ah loo dooran karo, waxaa jira noocyo farabadan oo kale oo waxaad arki kartaa talooyinka dhamaadka cuntadan.
Waxa aad u Baahantahay
- 1 basal casaan, khafiif ah jarjaran
- 4 koob (500g) oo xoog leh, oo bur ah oo bur ah
- 1/2 oz. (10g) khamiir cusub, ama 1 macmacaan (1 x 7g) oo ah qalajin, dhaqdhaqaaq dhakhso ah
- 1 1 koob oo biyo ah (350g) oo biyo ah
- 3 tsp. cusbo
Sida loo sameeyo
Cajiinka Fougasse waxaa lagu sameyn karaa gacanta ama mashiinka adigoo isticmaalaya jeexdin cajiinka ah.
- Ka hor inta aanad bilaabin rootiga, ku rid basaas la jarjarey oo la jarjaray oo ku rid baqdi yar oo biyo qabow leh mid ka mid ah shaaha oo cusbo ah. Ku qoyso basasha intaad kibis ka dhigayso, kicintaasi waxay ka caawisaa joojinta basasha marka la gubayo marka roodhida la dubo.
- Ku rid burka ku shub baaquli weyn, ama baaqul ah mashiinkaaga. Ku dar khamiirka iyo haddii aad u isticmaashid cusub, u qoyso burka ka dibna xoqin khamiirta oo si qumman u wada duub. Haddii aad isticmaasho qalajinta, si fudud u walaaq burka.
- Ku dar biyo iyo ugu dambeyntii cusbada oo isku walaaq. Markaas isku darka ilaa cajiinka jilicsan, oo cajiinka ah ayaa la sameeyaa miisaan, ama caarada waxyaallaha foornada ku darso shaqada sare oo ay ku duubaan gacmo ilaa ay siman yihiin, ka dibna ku soo celi cajiinka.
- Ku dabool foornada leh clingfilm ka dibna ku sii daa meel diiran, bilaa damaanad ah ilaa labanlaaban, taasina waa inay qaadataa ilaa hal saac.
- Foorno ilaa 475 F / 240 C / Gas 9
- Ka dib kor u kac, si tartiib ah u calaamadee cajiinka ilaa dusha sare ee shaqada. Si kibir leh u demi qudaarta iskuna day inaadan isku dhejin.
- Daadi dusha sare ee cajiinka ka dibna wuxuu gooyaa laba, ka dibna laba jeer (seddex jeer haddii aad rabto xabbado yar yar).
- Isticmaal mindi aad u jajaban oo jarjar googoynaya iyada oo loo marayo roogga si xajmiga loo jarayo. Iska ilaali inaadan kibis u jarin laba. waa inay sii wadaan. Kadibna ka soo celi xarunkan, jajab saddexda ama wiqiyadoodu garaacan.
- Isticmaalka farahaaga ayaa furfuranaya furayaasha, intaad ku kalsoon tahay!
- Si taxaddar leh kor u qaado walxo kasta oo cajiinka ah si aad u yar oo kor u karsan, saxda la dubay. Demi qaboojiyaha gaduudka oo ku qallaji warqadda jikada. Ku rush adigoo si fudud u qalajiyey basasha dusha sare ee rootiga.
- Ku rid foornada preheated iyo, haddii aad leedahay mid, ku buufin guluub fiican oo biyo ah foornada. Dubo 10 - 12 daqiiqo ilaa bunka dahabka ah.
- Si aad u ilaaliso mawduuca Provencal, iskuday roodhihiisii oo la gooyey hodan ah, Taasoo ah balsa Provencal.
Meelaha kale ee loo yaqaan 'Fougasse Root'
Nooca kalluunkaaga ee rootigaaga ayaa xaddidaya kaliya malahaaga. Isticmaal xawaash cusub, caano (buluuga waa mid cajiib leh) xitaa qadar yar oo ah khudradda la qalajiyey iyo khudradda roodhida macaan.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 40 |
| Total Fat | 1 g |
| Fatuurad la ruxay | 0 g |
| Fat | 1 g |
| Kolestarool | 0 mg |
| Sodium | 700 mg |
| Carbohydrateska | 7 g |
| Fiber diirran | 1 g |
| Protein | 1 g |