01 ngo-08
Izakhamuzi eMorocco
Abakhulayo abazenzela. Isithombe © Christine Benlafquih Ama-Croissants ayinhlayiya yaseFrance efana ne-crescent engase yenziwe kusukela emgqumeni ongenamvubelo noma ongenamvubelo. Zombili zivutha futhi zithenda, azibonakali nje ngokuma kwazo, kodwa futhi zivame ukunambitheka kwebhantshi kanye nezendlalelo eziningi ezakhiwe ngokuphindaphinda ngokuphindaphindiwe bese zibopha inhlama ngaphambi kokubunjwa.
Izitshalo nezinye izidlo zaseFrance zithandwa kakhulu eMorocco. Ama-bakeries amaningi ahlinzeka ama-croissants asanda kubhaka kabili ngosuku - ekuseni kakhulu ngesikhathi sokudla kwasekuseni, futhi futhi ntambama ukunikeza itiye noma ikhofi yaseMoroccan .
Amakhasi alandelayo abonisa indlela yokwenza nokukhuphula ama-croissants usebenzisa le recipe eyilisiwe e-Basic Croissant Dough . Nakuba isikhathi sakho somsebenzi esisebenzayo sizoba cishe ngehora kuphela, uzodinga ingxenye engcono yosuku ukuvumela izikhathi ezikhulayo nezikhazimulayo. Noma, uhlele ukulungiselela inhlama ntambama, kanye nefriji ebusuku.
02 ngo-08
Yenza i-Starter Batter
Vumela ama-Batter 1 1/2 kuya ku-2 Amahora Ukukhula. Isithombe © Christine Benlafquih Ezinye zokupheka ezikhulayo zihilela ukwenza inhlama bese uyishiya ukuba iphakamise ngaphambi kokubopha inhlama ejikeleze ishidi elikhulu lebhotela. Inhlama isuke ikhiqizwe futhi ifakwe izikhathi eziningana ukudala izendlalelo eziningi ezibonisa inhlama ye-croissant.
Le recipe, Nokho, isebenzisa inqubo ehlukile. I-batter starter ishiywe ukuvuthwa ngaphambi kokuyihlanganisa engxenyeni kafulawa kanye namabhitjana ebhotela. Nakuba inhlama esanda kuhlanganiswa kuyinkimbinkimbi kakhudlwana ukusebenza ekuqaleni, ngiyithola iveza i-croissant nge-texture engcono nakwezinye izingxenye ezihlukile kunendlela yokuqala.
Qala ngokwenza i-batter. Hlanganisa izimvulovu ezimbili ezomile (noma amabili wezipuni imvubelo emisha) ku-3/4 indebe (175 ml) amanzi afudumele. Bese ufaka izithako ezilandelayo bese uhlanganisa ndawonye ukwenza ibhetter ebushelelezi:
- Indebe 3/4 (cishe 100 g) ufulawa
- 1/2 indebe (120 ml) ubisi olufudumele
- 2 wezipuni ushukela
Gcoba isitsha ngepulasitiki bese ushiya ukunyuka endaweni engenaziqephu ezingamahora ama-1 kuya kwangu-2 kuya ku-2. Uzoqaphela ukuthi le nhlanganisela iba buhlungu kakhulu ngalesi sikhathi.
03 ngo-08
Lungisa umxube we-Butter no-Flour
Hlanganisa i-Butter Cold and Flour. Isithombe © Christine Benlafquih Ngenkathi i-batter ikhula, nquma u-12 oz. (340 g) ibhotela elibandayo elingenalo iqhwa libe yizingcezu ezingu-1/2 "(1.3 cm). Kubalulekile ukuthi ibhotela lihlale libandayo kulo lonke inqubo yokwenza inhlama, ngakho-ke buyisela ibhotela efrijini uma ungakakulungeli ukusebenza nayo .
Esikhathini esikhulu, hlanganisa izinkomishi ezintathu (390 g) ufulawa nama-2 amathisipuni usawoti. Engeza ibhotela enqunyiwe, bese usebenzisa iminwe yakho ukuxuba ukuze ucezu ngalunye lwebhotela luboshwe ngopuphu. Cindezela izingcezu zebhotela phakathi kweminwe yakho ukuze uzifake kancane, kodwa ungazami ukuzifaka phakathi kofulawa.
Gcoba bese ubeka efrijini ibhotela kanye nofulawa uze ulungele ukuqhubeka.
04 ngo-08
Hlanganisa i-Croissant Dough
Hlanganisa i-Batter ngenhlanganisela ye-Flour and Butter. Isithombe © Christine Benlafquih Engeza i-starter batter ebhokisini elibandayo kanye nofulawa. Sebenzisa i-spatula yerabhagi ukuyihlanganisa ndawonye kuze kufike ufulawa. Ibhotela kufanele isalokhu ibe sezingxenyeni.
05 ka-08
Gcwalisa Isikhumba Ngesikhathi Sokuqala Nesihluthulelo
Ukuqothula kokuqala kwe-Croissant Dough - I-Dough Will Smooth Out kamuva. Isithombe © Christine Benlafquih I-croissant dough kumele ihanjiswe iphinde ihlungwe inani eliphindwe kane ukudala izakhi zobunjwa. Ukubuthwa kokuqala kuyinkimbinkimbi encane ngoba inhlama "iyinhlanhla" ngomqondo wokuthi ibhotela isabuncwane futhi inhlama ayizange ixoxwe. Ngemuva kokufakwa kokuqala, inqubo iba lula.
Vula inhlama phezu kwendawo ephazamisayo. Uma isihloko senhlama sinamanzi noma sinamathele, sifafaze ngefulawa.
Cindezela inhlama ngezandla zakho noma sebenzisa iphini lokugcoba ukuze udale umugqa oxotshiwe mayelana no-12 "x 18" (30 cm x 45 cm). Sebenzisa i-scraper inhlama noma izandla zakho ukusiza ukuma imiphetho.
Phonsa ibhotela eliveziwe ngefulawa, bese ugoba inhlama ezintathu njengencwadi. 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 emva kokulandelwa okulandelayo.
Uma ibhotela isalokhu iqinile, qhubeka nokuya esiteji esilandelayo sokubamba kwesibili. Uma ibhotela liye lancipha futhi liqala ukugijima, limboze inhlama epulasitiki bese uyifaka efrijini imizuzu engu-15 (noma efrijini ngehora elilodwa) ngaphambi kokuphuma okwesibili.
06 ka-08
Phuma bese Ufaka Isikhumba Ngesibili
Phuma futhi Ufake i-Croissant Dough Again. Isithombe © Christine Benlafquih Scrape umsebenzi wakho wokusebenza ukuze uwuhlanze futhi uwuthulile ngopuphu owengeziwe. Beka inhlama ehlungwe ukuze uhlangothi olufushane, oluvulekile lubheke wena. Phuma inhlama ibe ngenye ingxube engu-12 "x 18" (30 cm x 45 cm). Ungabona ukuthi inhlama isivele ithatha ukubukeka okulula.
Ufafaze ufulawa kunoma yikuphi ibhotela eliveziwe, uxoqe ufulawa owedlulele, uphinde ugobe inhlama ibe yizintathu futhi. Lokhu kuqedela ukufaka okwesibili.
Gcoba inhlama epulasitiki bese ubhalela efrijini imizuzu engu-15, noma efrijini ngehora.
Phinda uguqe futhi ulandele izikhathi ezimbili, ubamba inhlama phakathi kwezikhathi. Ngemuva kokunamathiswa kwesine nokugcina, faka inhlama epulasitiki bese ushiya ukuphumula efrijini okungenani amahora amabili, noma amahora angaba ngu-24.
07 ngo-08
Sika isikhumba sibe yizicathulo futhi uqoqe abaqashi
Roll Triangles Ku-Croissant Classic Shape. Isithombe © Christine Benlafquih Sika inhlama ye-croissant elungiselelwe ngesigamu. Phezu kwesikhumba, susa ingxenye eyodwa yenhlama ibe ngecongechunge elikhulu mayelana ne-1/4 "(6 mm) obukhulu. Sebenzisa ummese omkhulu, okhaliphile noma umcibisholo we-pizza ukuze unciphise imiphetho eqondile ekhoneni, bese uhlukanisa u-8 ohlangene triangles. (Ama-triangles ami esithombeni awazange aqedwe ngokulinganayo, ngakho ngagcina nginezikhukhula ezimbalwa ezincane kunezinye.)
Gcwalisa ama-triangles kusukela phansi kuze kube sempongolweni, futhi udlulisele ama-croissants kuma-baking amacwecwe angabhalwa ngama-rims. (Ngisebenzisa iphepha lesikhumba ukuze ngilungise ukulula.) Shiya indawo ephakathi kwama-croissants ekwandiseni.
Ukumboza ama-croissants ngokukhululekile ngepulasitiki bese ushiya ukunyuka amahora angu-1 kuya kwangu-2, kuze kube yilapho inhlama ikhukhumezeka kakhulu.
I-fold alternate: Ukwenza isimo se-crescent enomtholo ngamaphethelo aphethwe, yenza uhlaka oluncane esisekelweni santathu. Gcwalisa unxantathu kusukela esiteji kuya esihlokweni, bese ugoba emaphethelweni phansi.
08 ngo-08
Bhaka ama-Croissants
Shayela ama-Croissants nge-Egg Wash and Bake kuze kube Golden. Isithombe © Christine Benlafquih Lapho ama-croissants ekhuphukile, preheat oven to 400 ° F (200 ° C).
Yenza ukugeza kwamaqanda ngokushaya ndawonye iqanda elilodwa ngamanzi ayisipuni. Geza ama-egg ehlathini kalula phezu kwama-croissants, bese ubhaka phakathi kwehhavini elandulele isifuba kuze kube mnandi omsundu wegolide, imizuzu engu-15 kuya kwangu-20.
Dlulisa ama-croissants ku-rack ukuze uphole imizuzu engu-10 noma ngaphezulu ngaphambi kokukhonza. Ama-croissants afriziwe angenziwa kabusha ngokuqondile efrijini efrivini lika-375 ° F (190 ° C) imizuzu engu-10.