Namuhla sizokutshela indlela yokubhaka isinkwa kuhhavini bese uyipheka ngokugcwalisa okuhlukile.
Ungabhaka kanjani isinkwa kuhhavini?
Izithako:
- amanzi 250 ml;
- ufulawa - 500 g;
- Butter - 40 g;
- usawoti - 1 ithisipuni;
- ushukela - 1,5 tbsp. izinkezo;
- imvubelo eyomile - 14 g;
- iqanda - 1 pc.
Ukulungiselela
Ukuze ubhaka isinkwa kuhhavini, qhafaza kuqala ku-microwave, ibhotela lebhotela kanye nokupholisa kancane. Bese useza usawoti, ushukela, imvubelo eyomile kanye namanzi amancane. Sihlanganisa konke kahle bese sishiya ukuma endaweni efudumele cishe imizuzu eyi-10. Bese kancane kancane wengeze ufulawa bese uhlanganise inhlama ethambile. Manje yibeke endaweni efudumele bese uyishiya ukuze ikhule ngokuphindwe kabili kwevolumu.
Ngemuva kwalokho, sihlukanisa inhlama sibe izingxenye eziningana futhi senze amaqoqo wesayizi esiyidingayo kubo. Amathreyi afafazwa ngopuphu bese efakwa kuwo. Kusukela phezulu, senza ukusikeka eziningana ngommese obukhali, sibheke izinkwa ngethawula bese sisishiya imizuzu engu-30 ekushiseni. I-ovini ishisa kuze kube ngu-210 degrees. Sigqugquzela iqanda ngemfoloko, sibisize ubuso bese ubhaka imizuzu engu-15. Ngemuva kwalokho, ukunciphisa izinga lokushisa bese ubhaka amaqebelengwane umbala omsindo womunye imizuzu engama-30. Bese ubashintsha kahle emgodini bese uvumela ukuba uphole ngokuphelele.
Iresiphi yebhaka ebhaka kuhhavini
Izithako:
- Baguette French - 2 ama-pcs .;
- ibhotela - 100 g;
- ushizi kanzima - 150 g;
- imayonnaise - 100 ml;
- anyanisi oluhlaza - ukunambitha;
- iminqumo kanye neminqumo emnyama - 200 g.
Ukulungiselela
Ama-olivini neminqumo ngaphandle kwembewu ihlotshiswe ngamasongo amancane. I-butter cream, ushizi kanye nemayonnaise okuzenzelayo ixutshwe kuze kube yilapho ihlanganiswa futhi ingeza u-anyanisi oluhlaza oqoshiwe. I-Baton ihlukaniswe izingxenyana ezithile, isakaze ingxube elungiselelwe, isakaze ebhokisini lokubhaka bese ubhaka kuhhavini elushisayo ngaphambi kwemizuzu engu-15.
Baton ngokugcwalisa kuhhavini
Izithako:
- ushizi - 100 g;
- i-garlic - ama-clove amathathu;
- utamatisi - 2 ama-pcs;;
- isinkwa - ucezu olulodwa;
- ham - 200 g;
- ibhotela - 100 g;
- imifino ka-parsley - 0.5 ibhola.
Ukulungiselela
I-garlic ihlanzekile, faka phakathi komshini. Ushukela ushizi kumzukulu ophakathi. I-parsley ne-dill ihlezi kahle. Esikhathini esitsheni esisodwa sihlanganisa amafutha, i-garlic, ushizi nama-herbs fresh. Esikhathini sesinkwa senza izicucu ezijulile, zigcwalise ngokugcwalisa ushizi, faka izingcezu ze ham nemibuthano yetamatisi. I-Baton isongwe ngesikhumba bese ubhaka imizuzu engu-20 kuhhavini elifudumele. Ngemuva kwalokho, shiya isinkwa esiphelile epulatifeni, simboze ngethawula bese uyivumela ukuthi ipholile.
Baton kuhhavini ngenyama enobisi
Izithako:
- isinkwa - ucezu olulodwa;
- i-bulb - ucezu olu-1;
- inyama enobisi - 300 g;
- ubisi - izinto ezingu-0.5;
- i-garlic - ama-clove amabili;
- izinongo nama-condiments.
Ukulungiselela
I-baton igxile engxenyeni, thatha ingaphakathi ngobumnene ukuze kube khona kuphela i-stenochki. Thele isinkwa kwisinkwa bese usishiya ukuze ugobe. Bese uthatha inyama enobisi, wengeze u-anyanisi oqoshiwe, ugarliki oqoshiwe, isinkwa esilisiwe kanye nosawoti ukunambitha. Kulungile sihlanganisa ukugxila futhi sizenze nge-half of the bread. Okulandelayo, xhuma ndawonye ama-halves amabili, ugoqwe ngokuqinile emigqeni eminingana ye-foil bese uthunyelwa ihora kuhhavini.
Baton nge ushizi kuhhavini
Izithako:
- isinkwa - 100 g;
- ibhotela - 100 g;
- i-parsley entsha - i-1 bunch;
- ushizi - 100 g;
- i-dill entsha - i-1 bunch;
- i-garlic - ama-clove amathathu.
Ukulungiselela
Ngakho-ke, siwahlanza ama-greenery bese siwasika kahle. Ushizi owenziwe ngomzimba uhlutshwa kwi-thermo enkulu. Manje sihlanganisa endishini amafutha athambile, ushizi, ama-herb fresh kanye nelikagalikhi, efakwe emshinini. Zonke izithako zixutshwe kahle kuze kube yilapho zibushelelezi. Half isinkwa uthathe izicucu 2 cm obukhulu, kodwa ungayinqumi kuze kube sekupheleni. Gcwalisa amathuna ngesisindo somuthi, gcoba isinkwa sika-garlic esifubeni bese ubhaka kuhhavini elushisayo ngaphambi kwemizuzu engu-20.