I-baguette yesiFulentshi - iresiphi

I-baguette yesiFulentshi isinkwa sangempela sesiFulentshi sangempela nge-crust amazing crisp kanye ne-scallop ekhangayo. Uma ubhake kahle, uzothola ukunambitheka okungenakuqhathaniswa kwesinkwa esisha. Ukuze kulungiselelwe isinkwa se-French baguette, akukho imikhiqizo engavamile, yonke into ilula kakhulu futhi ingabizi. Ungenawo ungenza amasangwedi amahle, kodwa kungcono ukuthi ungadli isinkwa ngommese, kodwa ukusiphula ngezandla zakho. Ngakho-ke, ake sibheke izindlela zokupheka ze-baguette yesiFulentshi.

I-baguette yesiFulentshi kuhhavini

Izithako:

• imvubelo eyomile - 10 g;
• ushukela - 2 tsp.
• usawoti - amathisipuni amabili;
• amanzi afudumele - 400ml;
• ufulawa - 500 g;
• amafutha yemifino - 1 tbsp. isipuni.

Ukulungiselela

Ukubhaka kanjani i-baguette yesiFulentshi? Epanini uthele amanzi amancane afudumele, ushukela, imvubelo kanye nezinkezo ezimbalwa kafulawa. Zonke zihlanganisiwe, zimbozwe ithawula bese zihamba imizuzu engu-15 ngaphambi kokwakhiwa kobuciko obumhlophe. Bese useza amanzi asele ku-spoon, uthele ngofulawa nosawoti. Sifaka ibhotela elicibilikile bese sixoqa inhlama. Khumbula ukuthi okungenani ugoqa inhlama, ukhathazeka kakhulu uzothola i-baguette. Ngokuqhubekayo sakha ama-baguette wangempela aseFrance: imiqulu emide neyinkimbinkimbi ngemibono eminingi e-oblique ehambisanayo. Sifaka emgqeni wokubhaka, sifafazwe ngopuphu, simboze ithawula bese sishiya ukuze sikhuphukele endaweni efudumele imizuzu engu-30. Sifisa ubhavu ku-200 ° C bese sibeka isitsha samanzi phansi kwehhavini ukuze senze umusi. Sibhaka amabhakede imizuzu engu-10. Bese sisusa isitsha bese siqhubeka sibhaka isinkwa eminye imizuzu engu-15 kuze kukhishwe i-crust golden.

I-baguette yesiFulentshi enkonzweni yesinkwa

Izithako:

• imvubelo eyomile - 2 tsp;
• ufulawa - 370 g;
• ushukela - 1 tbsp. izinkezo;
• usawoti - 1,5 tsp.
• ibhotela - 2 tbsp. izinkezo;
• amanzi afudumele - 1 tbsp.

Ukulungiselela

I-recipe ye-French baguette yomenzi wesinkwa ilula. Udinga nje ukuguqula inhlama bese usetha imodi ye "Baking". Ngakho-ke, ake siqale! Isidlo mix emanzini afudumele, uthele ushukela omncane, uhlanganise, umboze ithawula bese ushiya imizuzu engu-15 yokugcoba. Bese ufaka zonke izithako ezisele futhi uxoke inhlama ebushelelezi nesokunwebekayo, eshiywa cishe imizuzu engama-45 ukuze iphakanyiswe kabili. Bese uhlukanisa ube yizingxenye ezimbili, ugoqa ngamunye zibe emaceleni, ugxilise emigqumeni bese uyifaka kumenzi wesinkwa. Senza umcibisholo ngomunwe obukhali, amafutha neqanda bese ubhake imizuzu engaba ngu-50.

Baguette French nge garlic - iresiphi

Kusuka ku-baguette ye-classic ephekwe ekhaya, ungakwazi ukupheka isinkwa esingavamile, isibonelo i-garlic. Kuzohambisana ne-shchi, isobho se-pea noma amazambane.

Izithako:

• baguette - 1 piece;
• i-garlic - ama-clove amathathu;
• ushizi - 100 g;
• ukhilimu ongenayo i-unsalted - 100 g;
• imifino ka-parsley - 100 g.

Sithatha isitsha, sinciphise izingcezu ezincane zebhotela bese sinikela kancane. Khona-ke sihlanza ugarlicule bese sinquma tincetu zibe yizicucu ezincane. Sifaka emafutheni kanye nawo i-parsley eqoshiwe futhi uhlanganise konke kahle. Manje thatha i-baguette esanda kubhakwa, usike ezinqeni ezincane, cishe u-4 cm ububanzi, ngaphandle kokusika isinkwa ekugcineni. Spread ngokunembile amafutha ka-garlic emkhatsini wezinto ezifakwe ku-baguette bese ufafaza ushizi ogayiwe. Yifake ngokucophelela emaphoyiseni bese uyibeka ngaphambi kwehhavini engu-200 ° C cishe imizuzu engama-10.

Uma ufuna ukuthi ukunambitheka kwe-baguette kukhishwe kakhulu futhi kumnandi, bese ufaka kancane epanini lokuthosa ngaphambi kokufaka ugarlic ebhotela. Ekupheleni kwesikhathi sithatha isinkwa esenziwe ngomumo, siphuze, sivule futhi sikhonze etafuleni.