Tusaale ahaan, Krakow Beyglach ayaa sidoo kale loo yaqaan 'Polish Obwarzanki Krakowski' , oo ka timid Stanley Ginsberg iyo Norman Berg's "Inside Jewish Bakery: Cunnooyinka iyo Xusuusta ka timaada Dahabiga ah ee Cunnada Yuhuudda" (Camino Books, 2011 ).
Cuntada iibiya waddooyinka ayaa iibiya roodhyada rooga ah ee ka soo jeeda gawaarida qurxinta oo dhan Poland, laakiin gaar ahaan suuqa wayn ee suuqa Kraków. Dhallinyaro aan yareyn oo aan la taaban karin ayaa lagu xayiray xargo iyo carruur badan oo u xiran sida silsilad, munaafaqsan sida ruuxu u dhaqmo. Caleemaha Boolandku waa mid adag oo aan cufnayn sida ceelasha biyaha ee caan ka ah magaalada New York iyo magaalooyinka kale ee Mareykanka.
Sida laga soo xigtay asalka bagel, dooddu waxay ku saabsan tahay. Sida laga soo xigtay Ginsberg iyo Berg, waxa ugu horreeya ee la xidhiidha gawaarida taariikhda ah "1610, qawaaniinta jamacadda ee jamacadda Kraków, oo ay ku jiraan hadiyado ka mid ah hadiyadaha loogu talagalay haweenka ku jira dhalmada, umulisooyinka iyo kuwa kale. halyeeyga oo raadinaya calaamadda asalka gawaarida dib u celinta Boqorka Boqor Jan Jan Sobieski ee guuldaradii Turkiga ee ku dhacday Vienna 1683 si cad ayaa ah - waa halyeey. "
Tani waa laba-casho-maalintii oo qaadata illaa 1 saacadood oo ah wakhtiga diyaarinta dhabta ah, oo fidiya 16 ilaa 24 saacadood.
Waxa aad u Baahantahay
- 1 qaado qaado / 22g diiriga ah (budada ama sharoobada)
- 1 1 koob oo biyo ah (diirran 105F / 40C)
- 1 qaado oo biyo ah / 355g oo biyo ah (diirran at105F / 40C)
- 5 koob oo ah / 680 g bur (gluten sare ama rooti)
- 2 qaado shaah / 14g milix
- 3/4 qaado shaah / 2g khamiir (instant)
- Ikhtiyaari: Abuurka abuurka ama abuurka lo'da
Sida loo sameeyo
Maalinta 1aad:
- Kala xoqdo maltaha biyaha. Haddii aad isticmaasho khamiirka firfircoon ee qallalan halkii aad khamri deg deg ah ku daadi lahayd, isla markiiba isku daa oo ha u istaag 5 ilaa 10 daqiiqo illaa ay foams. Haddii aad u isticmaasho khamiirta degdega ah, kaliya kuumi biyaha bacda. Khamiirka degdegga ah uma baahna in la kala diro oo la qalajiyo burka iyo milixda (hoos fiiri).
- Isticmaal xajinta shaashadda ee mashiinka istaaga ee lagu rakibay xawaaraha ugu hooseeya (1-kiiba KitchenAid) ama isticmaal maryo alwaax ah si aad u kala dhigtid bur, milix, iyo khamriga deg dega ah (haddii loo isticmaalayo halkii khamiir firfircoon).
- Ka dibna ku dar qandhada biyaha ah.
- Haddii aad isticmaasho qalab taagan , ku dar farta fiiqan ilaa dabaqyo shaggy ah, illaa 1 daqiiqo. U beddel jejinka cajiinka oo cajiin ilaa 10 daqiiqo.
- Haddii samaynta cajiinka ay gacanta ku darto, cajiinka si tartiib ah ilaa 10 daqiiqo. Labada xaaladoodba, cajiinka ayaa diyaar noqon doona marka uu yahay mid sahlan, silcin oo soo jiidanaya marka aad ka soo jiido qanjaruuji fog.
- Cuntada ka soo baxa dusha sare ee aan la jarjareynin, ku darso qaab adag, 12 inches (30 cm) oo ballaaran 4 ilbiriqsi (10cm) dhexroor, dabool oo ku hayso 20 daqiiqo.
- Iska yaree cajiinka oo dhererkeed badhkeed oo qayb kasta ku riday qallajiye ku saabsan 1 inji (2.5 cm) qaro weyn. Qaybi dhaji afar qaybood oo ku saabsan 3/4 inch (2 cm ballaaran), oo mid walba ku riddaan silsilad qiyaastii 24 inji (60 cm) iyo dhumucdiisi qalin. Haddii aanad ku heli karin cufanka kugu filan ee dusha sare ee hawada, waa in aad aad u yar tahay biyaha ama ku dheji xaashida shukumaanka qoyan.
- Isku dheji dhejiyaha dhexe si aad u sameysid laba xarig oo qiyaastii ah 12 inji (30 cm) oo isku dheji cadaadis adag. Si taxadar leh u xidh dharbaaxada si aad u sameysid caato ah, giraan ku wareegsan oo ku saabsan 4 inji (10 cm) dhexroor.
- U diyaari sanduuqyada ku qoran xaashida dubista ama qashinka lagu duubo, si fiican u dabool, laakiin si fiican u dabool caag balaastig ah (ama doorbid, ku rid baakad bac ah) iyo qaboojiyaha habeenkii.
Maalinta 2aad (Maalinta xigta):
- Kuleylka kuleylka ilaa 460 F (240 C). Keen 3 ilaa 4 quarts ah (3-4 litir) biyo lagu qasi karo 2 qaado oo (40 g) diir ahaan aan caadi ahayn oo karkaraya.
- U qaado oo kaliya inta badan bacda la qaboojiyey marka aad karkari karto oo dubi karto hal mar oo waxaad ku riixdaa biyaha karkaraya illaa ay ku daboolaan.
- Ku daadi qaboojinta qaboojinta oo lagu rusheeyo geedo sisin ama miraha digirta ah ama kuwa kale, haddii la rabo, iyo dubo digaag la dubey ama qoryo lagu dubay oo ah 15 ilaa 18 daqiiqo ilaa ay ka buuxaan bunal. Haddii aadan isticmaaleynin toppings, gawaarida gawaarida ka dib 3 daqiiqo ka dibna sii wad digo 12 illaa 15 daqiiqo.
- Isku qabow ugu yaraan 30 daqiiqo ka hor intaadan cunin.
Halkan waxaa ah cuntooyin dheeraad ah oo ka soo baxaya "Inside Jewish Bakery:"
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 13 |
| Total Fat | 0 g |
| Fatuurad la ruxay | 0 g |
| Fat | 0 g |
| Kolestarool | 0 mg |
| Sodium | 443 mg |
| Carbohydrateska | 2 g |
| Fiber diirran | 0 g |
| Protein | 1 g |