I-Croissant Eyisisekelo Yokwakhiwa Kwe-Pastry Dough Recipe

Yebo, ungenza ama-croissants omuhle ekhaya! Isihluthulelo sokwenza lokhu okudla okumnandi, okunamandla, okwesibhakabhaka, eFulentshi kungenhlama, ephathwa ngendlela ehlukile kunenhlama evambile ejwayelekile. I- croissant inhlama (i- pâte à croissants noma i- pâte levée feuilletée ) yenziwe ngokuphindaphinda ngokuphindaphindiwe nokugcoba inhlama emnandi ye-puff pastry equkethe ubhotela obuningi. Le nqubo, ebizwa ngokuthi i-laminating, ayinzima, kodwa kuthatha isikhathi ngoba inhlama kumele icwebe phakathi kwezinsuku zokugqoka ukuqinisekisa ukuthi ibhotela lihlala liqinile.

Okuzokwenza

• I-Starter Batter (Détrempe):
• Ama-envelopes amabili (amaphesenti angaba ngu-4 1/2) imvubelo eyomile (noma amabili wezipuni imvubelo entsha)
• 3/4 indebe (175 ml) amanzi afudumele
• Indebe 3/4 (cishe 100 g) ufulawa
• 1/2 indebe (120 ml) ubisi olufudumele
• 2 wezipuni
• ushukela
• Ngesikhumba esilahlekile:
• 3 izinkomishi (390 g) ufulawa
• 2 amathisipuni usawoti
• 12 oz. (340 g) ibhotela elingenalutho elibandayo libe izingcezu ezingu-1/2 "(1.3 cm)
• ufulawa owengeziwe wokukhipha inhlama
• I-egg wash yakhiwa kusuka ku-1 iqanda ne-1 isipuni samanzi

Indlela Yokwenza

Yenza i-Starter (Detrempe)

1. Hlanganisa imvubelo emanzini afudumele, uvuselele kuze kuphele kahle.
2. Hlanganisa ufulawa we-3/4 wekomishi, ubisi olufudumele, noshukela ukwenza i-batter ebushelelezi.
3. Vala isitsha ngepulasitiki bese ushiya ibhitter ukuze uvuthwe endaweni efudumele, engenaziqephu ezingamahora ama-1/2 kuya ku-2. Uzoqaphela ukuthi le nhlanganisela ikhuphuka futhi iba yi-bubbly ngalesi sikhathi.

4. Lungisa umthamo kanye nobutter

5. Ngenkathi i-batter ikhula, hlanganisa ufulawa nosawoti esitsheni esikhulu.

1. Engeza ibhotela enqunyiwe (qinisekisa ukuthi iqinile futhi ibanda) bese ugubungula kahle ukuba ugqoke ibhotela ngofulawa.
2. Sebenzisa iminwe yakho ukuze ucindezele futhi uphathe ama-cubes of ibhotela, kodwa ungazami ukufaka kuwo ofulawa.
3. Hlanganisa ingxube yefulawa ne-bhotela kuze kube yilapho isiqalile ukuqala ukukhula.

Yenza i-Croissant Dough

1. Engeza i-batter de dépempe kufulawa olubandayo nebhotela, ukuxubana ne-spatula yerabhagi nje ngokwanele ukugcoba ufulawa bese wenza inhlama encane. Amapulangwe amabhotela kufanele ahlale eqinile.
2. Manje usukulungele ukuqhubekela phambili ekuqhumeni, noma ukubopha, inhlama. Kumele kwenziwe okungenani izikhathi ezine. Ukufakwa kokuqala kuyinkimbinkimbi encane ngoba inhlama ihlukumezeka futhi ibhotela liyi-chunky.
3. Ngemuva kokufakwa kokuqala, inqubo iba lula.

Laminate the Dough for the First Time

1. Vula inhlama ye-crumbly phezu kwendawo enkulu, enhle kakhulu. Uma isihloko senhlama sinamanzi noma sinamathele, sifafaze ngefulawa.
2. Cindezela inhlama ngezandla zakho noma uyiphonte ngephini lokugcoba ukuze udale umugqa omkhulu owehlukanisiwe cishe ngo-12 "x 18" (30 cm x 45 cm). Sebenzisa i-scraper inhlama noma izandla zakho ukusiza ukuma imiphetho.
3. Phonsa ibhotela eliveziwe ngefulawa, bese ugoba inhlama ibe yizintathu ezinjengencwadi. Ungakuthola kunzima ukuphakamisa emaphethelweni enhlama ebuhlungu ukuze uyixoqe - Ngisebenzisa ama-scrapers amabili enhlama ukwenza lokhu - kodwa ungakhathazeki ngokubonakala kule ndawo. Inhlama izothambile, futhi ufulawa luzofakwa kangcono ngemuva kokulandelwa okulandelayo.
4. Uma ibhotela isalokhu iqinile, qhubekani ekubuthweni kwesibili. Uma ibhotela liye lancipha futhi liqala ukugijima, limboze inhlama epulasitiki bese uyifaka efrijini imizuzu engu-15 (noma efrijini ngehora elilodwa) ngaphambi kokuphuma okwesibili.

Roll and Fold the Dough for the Second, Third and Fourth Times

1. Scrape umsebenzi wakho womsebenzi ukuwuhlanza, bese uwuthulila ngopuphu owengeziwe. Beka inhlama ehlungwe ukuze uhlangothi olufushane, oluvulekile lubheke wena.
2. Phuma inhlama ibe ngenye ingxube engu-12 "x 18" (30 cm x 45 cm). Ufafaze ufulawa kunoma yikuphi ibhotela eliveziwe, uxoqe ufulawa owedlulele, uphinde ugobe inhlama ibe yizintathu futhi. Iqedela ukusonga kwesibili.
3. Gcoba inhlama epulasitiki bese ubhalela efrijini imizuzu engu-15, noma efrijini ngehora.
4. Phinda uguqe futhi ulandele izikhathi ezimbili kuya kwesine, ushaya inhlama njengoba kudingekile phakathi kwamaseshini ukugcina ibhotela liqinile. Ngemuva kokunamathisela kokugcina, gqoka inhlama epulasitiki bese ushiya ukuphumula efrijini okungenani amahora amabili, noma amahora angaba ngu-24.

Ukubunjwa nokubamba ama-Croissants

1. Ngommese omude, obukhali, usike i-croissant elungiselelwe inhlawulo. (Uma ikhishi lakho lifudumele, buyisela isigamu efrijini ukuze ihlale ilungisiwe.)
2. Emafreyini, phuma ingxenye eyodwa yenhlama ibe ngecongechunge elikhulu mayelana ne-1/4 "(6 mm) obukhulu. Sebenzisa ummese noma umseshi we-pizza ukuze unciphise imiphetho eqondile ekhoneni, bese usika izintathu ezintathu ezibekwe eceleni.
3. Gcwalisa ama-triangles kusukela phansi kuze kube sempongolweni, futhi udlulise ama-croissants, uhlangothi lwe-tip phansi, ukuze ungabikho amashidi okubhaka ama-rimmed. (Sebenzisa iphepha lesikhumba ukuze ulungise ukulula.) Shiya indawo ephakathi kwama-croissants ekwandiseni.
4. Ukumboza ama-croissants ngokukhululekile ngepulasitiki bese ushiya ukunyuka amahora angu-1 kuya kwangu-2, kuze kube yilapho inhlama ikhukhumezeka kakhulu. (Noma ngokushesha qhwaza ama-croissants enziwe; bheka iThiphu ngezansi.)

1. Hlangisa ihhavini yakho ku-400 F (200 C).
2. Yenza ukugeza kwamaqanda ngokushaya ndawonye iqanda elilodwa ngamanzi ayisipuni esisodwa. Hlathulula ukugeza kwamaqanda ngobumnene phezu kwama-croissants, bese ubhaka epanini elilodwa ngesikhathi esisodwa phakathi kwe-ovini langaphambi kokushisa kuze kube mnandi omsundu wegolide, imizuzu engu-15 ukuya kwangu-20.
3. Dlulisa ama-croissants ku-rack ukuze uphole imizuzu engu-10 noma ngaphezulu ngaphambi kokukhonza.
4. Izitshalo ezivuthiwe ngokugcwele zingase zifakwe iqhwa kuze kudingeke. Phindela ngokuqondile efrijini kuhhavini lika-375 ° F (190 ° C) cishe imizuzu engu-10.

Ukuze ukhulule ama-Croissants afanekile okwesikhashana okubhaka

1. Uma sezifakiwe, ama-croissants angase afakwe efriziwe ukuze abhake ngokuhamba kwesikhathi. Ungavumeli i-croissants ibe ubufakazi; esikhundleni salokhu, faka inhlama enomzimba ngepulasitiki bese ufaka i-pan efrijini amahora ambalwa kuze kufike ama-croissants aqinile.
2. Dlulisa ama-croissants amaqhwa angabanjwanga efrijini noma i-plastic storage container bese ugcina efrijini kuze kube izinyanga ezimbili.
3. Uma usulungele ukubhaka, faka izitshalo ezivuthiwe ephepheni lesikhumba, zimboze ngokukhululekile ngepulasitiki, bese ushiya ubufakazi ekushiseni kwamahhala ebusuku noma amahora angu-12
4. Shayela nge-wash yeqanda bese ubhake njengoba kuqondiswe ngenhla.

Ulwazi Olwengeziwe:

Ngesikhathi ukugcoba kuvame ukucela ukubopha i-bhotela ebhotela ngaphakathi kwenhlama - ungabona le ndlela ekufundiseni inhlama ye-puff pastry - iresiphi elandelayo isebenzisa ama-cubes amancane webhotela kunalokho, njengoba kuboniswe ekufundiseni, Indlela Yokwenza Abakhiqizi . I-Adapted eminyakeni eminingi edlule kusuka ku-recipe ye-Bon Appetit, ngiyisebenzisela ukwenza izitshalo eziyisisekelo ezizenzela noma ezinye izidakamizwa ezibiza i-croissant dough.

Inhlama ingenziwa ngosuku olufanayo noma ngosuku olulandelayo lokubhaka, noma ama-croissants angabumba bese efriziwe ukuze kuqinisekiswe futhi kuphekwe kamuva.