Baguette mai launi na Faransanci tare da kyawawan ɓawon burodi mai ban mamaki shine daya daga cikin kayan da al'adun gargajiya na kasar ke nuna alfaharin. Don cin abincin baƙar fata na Faransa ba ya buƙatar duk wani samfurori na waje, duk abin yana samuwa.
Faɗa maka yadda zaka iya yin burodin gurasa na Faransa.
Hakika, babban abu shi ne neman ingancin gari.
Gurasa na Faransa a kan yisti ferment a cikin tanda - girke-girke
Sinadaran:
- kyakkyawan alkama gari - kimanin 500 g;
- bushe yisti - 10 g (ko 20-25 g na guga man).
- sugar-2 teaspoons;
- gishiri - 2 teaspoons;
- ruwan zafi - 400 ml;
- man shanu - 1-2 tbsp. spoons.
Shiri
Zuba ruwa kaɗan a cikin kwanon rufi (har zuwa 40 ° C), ƙara yisti, ƙara sukari da 'yan cokula na gari (2-4). Duk a hankali, ku rufe da adin goge mai laushi kuma ku bar minti 15-20 har sai farin kumfa a farfajiya. Yanzu kara ruwan da gishiri da aka rage a cokali kuma yayyafa gari (sifted). Ƙara mai narkewa amma ba zafi man shanu da kuma knead da kullu, ya kamata ya juya ya zama na roba. Muna samar da tsutse mai tsaka-tsalle mai tsayi daga kullu da kuma sanya su a kan takarda mai greased (zai zama mafi kyau a rufe shi da takarda mai laushi). A kowane lakabi na gaba, zamu yi wasu ƙananan haɗari tare da wuka mai kaifi. Yi ɗauka da sauƙi a zub da waƙa tare da gari kuma bar su tsaya a wuri mai dadi na minti 30.
Gasa a cikin tanda, mai tsanani zuwa 200-220 ° C. A kasan ɗakin aiki na tanda ya kamata a zama akwati da ruwa - don samar da tururi. Muna gasa baguettes na minti 10, sa'annan mun cire akwati tare da ruwa da gasa har sai an kafa kullun mai laushi tare da zinari na zinari. Kafin cin gurasa ya zama kadan sanyi - akwai burodi mai zafi ba da amfani ba. Hakika, baguette yana da kyau ga sandwiches, amma yafi kyau a karya shi da hannuwanku (Faransanci suna yin haka).
A yankunan arewacin kasar Faransa, gasa na yau da kullum ba kawai gurasar alkama ba, amma har hatsin rai.
Gumen gurasa na gurasar Faransa - girke-girke
Sinadaran:
- Rye flour - game da tabarau 2;
- alkama alkama - game da kofuna waɗanda 2;
- bushe yisti - 2-3 tsp (ko guga man - 2-3 sau more);
- Granulated sukari - 1 tbsp. cokali;
- man shanu - game da 20-25 g;
- gishiri -1 tsuntsu;
- ruwa - kimanin 300-350 ml.
Shiri
Mun haxa gurasar hatsin gari tare da alkama alkama kuma tasa a cikin kwano tare da zane-zane. Bari muyi zurfi, kara gishiri, sukari da yisti. Mun haɗu da gabatar da melted, amma ba mai zafi mai. Dan kadan zuba ruwa mai dumi, knead da kullu. Vigorously vymeshivaem-saita shi na 8-10 minti. Gudu da kullu a cikin kwano, saka shi a cikin kwano, ya rufe da adin goga na lilin kuma a sa a wuri mai dumi na minti 20-40. Lokacin da kullu ya matso kuma ya karu a ƙara, bari mu ninka shi da sauƙi, bari mu haɗu da kuma samar da gurasa (ko gurasa). Sanya gurasar a kan takardar yin burodi (ya kamata a kera shi ko rufe shi da takarda mai laushi). Yi yalwa yayyafa gurasa (kawai don haka daidai magana Rasha) tare da gari da kuma barin su tsaya ga 20-30 minti. Gasa burodi a cikin tanda sai an dafa shi a zafin jiki kimanin 200 ° C.
Kafin yankan, muna sanyi.
A madadin, ba za ku iya yin burodi ba burodi ba, amma gurasar gari ko gasa burodi a matsakaici-siffofi (musamman
A halin yanzu, irin wannan kayan da ake amfani dashi a matsayin gidan burodi na gida yana kara karuwa. Abincin da aka ambata da aka ambata a sama don yin burodin burodin Faransanci ya dace da mai yin burodi, ba shakka, dole ne muyi la'akari da daidaituwa tare da lissafi don na'urar na'urar ta musamman. Yanayin ƙanshin mafi kyau wanda ka zaɓa, bin umarnin zuwa ga mai yin gurasarka.
Shawarar janar: Kada ku sanya gurasa marar gurasa a kan tebur, amma wannan al'ada yana hade da tarihin tsohuwar duniyar.