Qodobkani wuxuu udub dhexaad u yahay baqshiinka, laakiin mid kasta oo aad sameysey waxaad ka fiicnaan doontaa kan ugu dambeeya. Tababarka dhabta ah ayaa kaamil ah kiiskan.
Samaynta buskudka waa qaab farshaxan, saynis, iyo xirfad la soo helay. Labada qodob ee kale ee muhiimka ah ee samaynta nacnaca, buskudka, buskudka macaan leh ayaa si sax ah u cabbiraya isla markaana loo maareynayo cajiinka sida ugu macquulsan. Horumarinta Gluten waxay lagama maarmaan u tahay buskutiyadu inay yeeshaan qaabdhismeed, laakiin gluten aad u badan ayaa ka dhigaya mid adag. Cajiinku waa inuu joogaa qabow si uu uga dhigo walxo qoyan oo ka sameysan dufanka ilaa buskudku geli foornada.
U fiirso maaddooyinka kala duwan iyo qiyaasaha cuntadani. Burka koobi waa lagama maarmaan, sababtoo ah lakabyada qallalan, waxaad u baahan tahay gluten badan, ama borotiinka, buskudka. Qaar ka mid ah gaabinta waxaa loo isticmaalaa buskudyo badan; maaddaama buskudyadani ay badan yihiin, waxay u baahan yihiin iskudhaf yar oo kala duwan si ay u hubiyaan in aysan adageyn. Buskudka burka ah ee roodhida wuxuu u baahan yahay gacmo khaas ah.
Ku raaxeyso buskudka fudud ee saxda ah ee foornada, oo leh subag biyo ah oo googo gaaban.
Waxa aad u Baahantahay
- 1-2 / 3 koob oo idil oo dhan ah
- 1/3 koob oo bur ah
- 1 qaado qaado budada dubista
- 1/2 qaado shaaha
- 6 qaado oo sabdo aan lahayn, qabow
- 3 qaado oo yar oo khudradda khudradda ah, qabow
- 1/2 koob oo caano ah oo caano qaboow
- 1/4 koob oo subag yar
- 3-4 qaado subag, dhalaalay
Sida loo sameeyo
1. Foorno ilaa 425 ° F una hubso in fayrasku ku yaal bartamaha foornada.
2. Waraaq weyn oo waaweyn, iskudar jarjarada, budada dubista iyo milixda si fiican u walaaq.
3. Ku dar subagga iyo farahaaga, 2 mindi, ama booma kareemo, ku jar subagga COLD iyo gaabinta illaa inta isku dar ah ay u egtahay midhaha.
4. Ku walaaq caanaha qabow iyo subag-sameynta oo qaso ilaa inta qalabka nadiifka ah qoyan yihiin. Cuntada ku ururi kubad iyo meel dusha sare ah ee dusha sare leh.
5. Roodee cajiinka 4 "10 rodol". Si fudud u cadayee qaar ka mid ah subagga dhalaalay. Saddex meelood hal meel oo ka mid ah dhinaca dheer ee ku wareegsan cajiinka, kadibna dhinaca kale ku dabool si aad u sameyso saddex lakab.
6. Cuntada ku sii daa 8 "jarjar oo jarjar 9 xabbo (Tani waxay ka hortagtaa burburinta cajiinka iyo dib-u-rogidda, taas oo ka dhigaysa buskudul adag). Haddii aad dooratid buskudka ku wareegsan, ku jar cutub 2" biscuit cutter, inta u dhaxaysa jarista. Hubi in aad si sax ah u cadaadiso cutubka bareebka si buskudkaagaagu u yeesho dhinacyo toosan.
7. Ku dheji buskudka 1-1 / 2 "marka laga reebo warqad cookie ah oo aan ciriiri lahayn iyo buraash caarad leh subagga dhalaalay.
8. Dubo 425 ° F ilaa 11 illaa 14 daqiiqo ama ilaa bunka dahabka ah. Isla markiiba u adeeg.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 254 |
| Total Fat | 21 g |
| Fatuurad la ruxay | 10 g |
| Fat | 7 g |
| Kolestarool | 37 mg |
| Sodium | 491 mg |
| Carbohydrateska | 16 g |
| Fiber diirran | 2 g |
| Protein | 3 g |