01 ka 09
Yini Okuzoyidinga Ukwenza Lesi Sokudla Esimnandi saseFrance
Kimberly Vardeman / Flickr Lokhu akusikho iresiphi yakho ejwayelekile yesiFulentshi. Lesi yisinkwa esisha saseFrance saseNew Orleans, esenziwe ngezinti ezinzima zesinkwa ezifakwe ebhodini lokugcina, futhi ngemva kokuba zifakwe ngobuningi epanini, zibhakabhaka zegolide.
"I-Pain Perdu" isho ukuthi "isinkwa esilahlekile," futhi le iresiphi kwakuyisixazululo esiyinkimbinkimbi sokwenzani nalawo maqebelengwane esinezinkwa ezizolahlekelwa "." Le recipe ingenye yezinkwa ezingenakubalwa ezithonywa yiFrance eNew Orleans, futhi enye yezinambitheka kunazo zonke. Nakhu okudingayo:- Amaqanda amabili
- Ubisi lwe-1/2 indebe
- ucezu kasawoti
- 1 ushukela we-tsp
- I-vanilla ye-tsp engu-1
- 1/2 tsp sinamoni
- I-1/4 tsp allspice
- Izinkwa eziyisithupha ezincane zesinkwa saseFrance (isinkwa se-staler sihamba kahle uma ungawufaka)
- 3 tbsp ibhotela
- 1 tbsp amafutha yemifino
- ushukela oluyimpuphu (ozikhethela)
02 ka 09
Yenza "i-Custard" ukuba idonsa isinkwa ngaphakathi
Isithombe © John Mitzewich Lokhu ubisi olulula kanye ne-egg custard yiyona imfihlo yokwehliswa okukhulu kwe-perdu iresiphi. Esigumbini esikhulu sokuxuba hlanganisa ndawonye amaqanda, ubisi, usawoti, ushukela, i-vanilla, isinamoni, ne-allspice.
03 ka 09
Slicing the Isinkwa
Isithombe © John Mitzewich Hlanganisa isinkwa sibe yizincezu ezinzima, okungenani u-1 intshi ubukhulu bese ufaka ingxube yeqanda. Ngasebenzisa isinkwa esihle samaFrench esihle, kodwa noma yikuphi isinkwa saseFrance noma saseNtaliyane kufanele sisebenze kahle. Ukuhlunga nge-angle encane kuzokwenza ucezu lwesinkwa eside.
04 ka 09
Ukugcoba Isinkwa Esikhwameni
Isithombe © John Mitzewich Gweba lezi tincetu kuze kube yilapho yonke ingxube ibanjwe esinkwa. Kuncike ekutheni isinkwa esivela kanjani lokhu kungathatha imizuzu emihlanu kuya kweyishumi. Imfihlo yale recipe ukugcwalisa ngokuphelele isinkwa.
Yingakho izinhlayiya ezincane zesinkwa se-stale zisetshenziswe njengesinkwa esisha esincane esingawahlukana.05 ka 09
Ukukhanyisa kancane isinkwa ngaphambi kokubhaka
Isithombe © John Mitzewich Hlangisa i-oven ukuya kuma-degree angu-400.
Esikhathini esikhulu somshini ongasinamathela, phezu komlilo ophakathi, kancane kancane kunamaqabunga e-bhotela namafutha cishe emizuzu emibili ngakunye. Musa ukupheka mnyama kakhulu njengoba iningi le-browning lizokwenzeka kuhhavini njengoba i-toast yaseFrance ibhaka.06 ka 09
Ukufaka i-Toast yaseFrance ehhavini elishisayo
Isithombe © John Mitzewich Dlulisela ebhodini lokubhaka ubhake ku-degree degrees F. imizuzu eyishumi.
07 ka 09
Ukuguqula Iziqephu Nokuqeda Ukubhaka
Isithombe © John Mitzewich Ngemuva kwemizuzu engu-10 asuse, vula bese ubuyela ehhavini ngamanye ama-5 amaminithi ukuze ubhontshwe kolunye uhlangothi.
08 ka 09
I-New Orleans-Isitayela se-French Toast isenziwe
Isithombe © John Mitzewich Ngemuva kwemizuzu engu-10 ohlangothini olulodwa kanye no-5 ngakolunye uhlangothi, i-custard kufanele iphekwe ngaphakathi, futhi isilonda seFrance sizobe siphume ngaphandle. Uma kubonakala sengathi kudinga isikhathi esiningi ukupheka isikhathi eside, kodwa qaphela ukuthi ungakupheki umnyama kakhulu njengoba ukugcinwa kweqanda kungase kube buhlungu.
09 ka 09
Khonza Okushisayo ngeSiraphu kanye / noma AmaSirase Wezithelo ... Hayi, iphi i-Sugar Powdered?
Isithombe © John Mitzewich I-perdu yobuhlungu yendabuko inikezwa nge ushukela oluyimpuphu efafazwe phezulu. Angizange ngikwenze lokho lapha, kodwa uma ufuna ukuthi kubonakale sengathi kuzokwenzeka kwi-Quarter yesiFulentshi bese uthuli bese ungena!