I-Choux (ebizwa ngokuthi "shoo") wuhlobo lwenhlama ecebile yesikhumba esetshenziselwa ukwenza izinto ezifana ne-éclairs, i- cream puffs (i-profiteroles), i-gougères nama-bracelet, phakathi kwabanye. Ibonakala ngegobolondo elingaphandle le-crispy elinomzimba okhanyayo, ongaphakathi kwe-airy.
I-choux pastry, ebizwa ngokuthi i-paste-choux ("pot-ah-SHOO"), yenziwe ngofulawa, ibhotela, amaqanda namanzi, nakuba kungase kusetshenziswe ngezinye izikhathi amanzi angamahhafu nobisi. It is emvubelo nge steam, kunokuba agent ekhemikhali ehlabayo efana baking soda noma baking powder , noma agent okugcoba eziphilayo njengoba imvubelo.
Inhlama yenziwe kwi-stovetop, kanti izithako (ngaphandle kwala maqanda) zilethwe ngamathumba ngenkathi zivuselela ukwakha ibhola. Lokhu akuyona into engavamile, ngoba inhlama eminingi ye-pastry ixubene bese igoqwe noma ihlungwe, kodwa ingaphekiwe.
Ngakho-ke inhlama ye-choux iphekwe kabili, kanye nakwe-stovetop futhi futhi kuhhavini. (Noma okujulile-okuthosiwe, esimweni sezinhlamvu zokugqumisa.)
Ukupheka kabili kusiza ukukhiqiza ingaphakathi lomoya. Lokho kusebenza kanjani, Ukushisa ufulawa okokuqala kubangela ukuba isitashi kuso sibe ne-gelatinize. Yilokho isimiso esifanayo lapho senza i-roux ukuze senze umsizi . Ngokugcoba, isitashi siyasiza ukusekela isakhiwo se-gluten lapho isithwathwa siguquzela. Lesi sakhiwo sisiza futhi ukubamba isitimela.
Ukupheka kokuqala kukusiza ukuchasisa ezinye ze- molecule ye- gluten , ukuze inhlama ingeneke kancane. Esikhundleni sebhande elisha le-raber, elisa futhi libuyele emuva, ama-molecule afana namagundane endala.
Bendlala, kodwa ungabuyi emuva yonke indlela. Ngakho-ke umqhubi uphonsa inhlama ukwenza ama-bubbles, futhi esikhundleni sokuthi uphenduke ngokushesha, ama-bubbles ahlale elula. Phakathi naleso sikhathi, isakhiwo sesitashi (njengoba kuchaziwe ngenhla) sisiza ukusekela ama-bubbles ngenkathi ivimbela umusi ukuba ungaphunyuki, ngaleyo ndlela ugcine amabhubhu emoyeni ahlanjululwe ngenkathi isikhumba sinethuba lokusetha.
Ta-da!
Lapho ubhaka ubhaka, i-choux ibhakwa kuqala ekushiseni okuphezulu, bese iqedile ekushiseni okuphansi. Ukushisa okuphezulu kokuqala ekubhakeni ama-choux yilokho okwenza isishu senza ukuba sikhuphuke.
I- choux elithi ngesiFulentshi lisho iklabishi, futhi i-choux pastry ibona igama layo kusukela ukuthi amabhola amancane okunamathiswa kwe-choux asetshenziselwa ukwenza ukhilimu we-cream efana ne-cabbages encane.
Nansi i- Choux Pastry Recipe