Izinkinga ezijwayelekile kanye nemifantu eya emasimini aphelele
Ukwakha i- pie ephelele efana neyisayensi njengamakhono. Ngomkhuba omncane, ukuwuthola kahle kuyoba lula njengokungathi ugwayi. Sebenzisa umhlahlandlela wokuxazulula izinkinga ukukusiza ukuhamba ngenqubo yokufunda ye-pastry.
Izinkathazo Ezivamile Zokubhekana Nezinkinga Nezimbangela
- I-Tough noma i-Gummy - I-pastry enzima ingaba nezimbalwa ezimbalwa, njengokungaphezu kokuxuba noma ukugcoba, hhayi amafutha anele, ufulawa obuningi, noma uketshezi oluningi kakhulu. Ngokuxuba kuvumela i-gluten ekufakeni ukuthi ikhule ibe yizintambo ezinwebekayo, okudala ukuthungwa kwe-gummy. Amafutha avimbela lezi zindwangu ze-gluten ekwakheni, ngakho ukungabandakanyi amafutha anele kwandisa amathuba okubunjwa kwe-gluten. Ngokufanayo, ukusebenzisa ufulawa obuningi kakhulu kushintsha isilinganiso sefulawa kuya kwamafutha, okuholela enkingeni efanayo. Ukusebenzisa amanzi amaningi kakhulu inhlama ye-pie kungavumela ufulawa ukugcoba futhi ube gummy.
- I-Tumbly or Too Tender - Le nkinga inezimbangela eziphambene ngqo njengesikhumba esinzima noma se-gummy. Ngaphansi kokuxuba, ukusebenzisa amafutha amaningi kakhulu, noma uketshezi oluncane kakhulu aluvumeli izithako zibophe ndawonye futhi cishe akukho okwakhiwa kwe-gluten, okungekho isakhiwo.
- Ukugcoba noma Ukugcoba Okumanzi - Ukusebenzisa amanzi amaningi kubangela ukugcoba okuningi kwefulawa futhi kuholele ekutheni ukuthungwa kahle. Ukungena ngaphansi komkhiqizo kuzokhipha futhi umphumela ngoba uketshezi lwamanzi kuqhuma ngesikhathi sokubhaka.
- Ukushisa Okumile noma okuyi-Mealy - Ngokufanayo, ukusebenzisa i-liquid encane kakhulu ngeke kuvumele i-gelatinization eyanele yefulawa futhi ngeke kube khona "iglue" ukubamba inhlama ndawonye. Ukuthungwa kwe-mealy kungabuye kube umphumela wamafutha "okweqile" noma aphule abe yizicucu ezincane kakhulu. Ukuba nama-clumps amancane noma amafutha enhlama ye-pastry enza ukuthungwa okuhle, okunamandla. Uma izingcezu zomzimba ziba mncane kakhulu, ukuthungwa kuzoba yisihlabathi noma i-mealy, kunokuba ipholile.
- Ukushiswa noma ukugqwabanisa kakhulu - I-pastry emnyama kakhulu kungenzeka ngenxa yokupheka. Uma isikhumba sakho sibhaka isikhathi sokunconywa nesimo sokushisa futhi sibumnyama kakhulu kunokulindelwe, inhlama kungenzeka ukuthi ihanjiwe kakhulu. Inhlama ye-Thinner izopheka ngokushesha kunenhlama encane. Kungcono ngaso sonke isikhathi ukugcina amehlo akho emasakeni njengoba wonke amahhavini esebenza ngokuhlukile.
- Umbala we-Pale noma obuthakathaka - Ama-pastale amaningi ajwayelekile. Ukuchofoza kungabangela ukuqhuma inhlama kakhulu noma ukubeka izinga lokushisa kwe-ovini liphansi kakhulu. Ukungasebenzisi amafutha okwanele enhlama kuyodala umbala ophaphathekile njengama-fat aid ohlelweni lokubhaka.
- I-Soggy Pie Crust - I- piyard pie phansi ingabangelwa izici eziningana ezifana nomswakama kakhulu noma umswakama obambekile. Uma izinga lokushisa kwe-ovini liphansi kakhulu, i-steam ngeke iguquke masinyane futhi umswakama uzokwakha uphinde ugcobe ufulawa. Uma ukugcwaliswa kwe-pie kunomanzi kakhulu, i-crust izoba nemiphumela efanayo. Ungatholi phansi phansi kwe-pie ngaphambi kokubhaka ngezinye izikhathi kungabangela ukuthi umusi ugijimise phakathi kwepayipi yephayi kanye ne-pie crust, okuzobe ikwazi ukugcoba ufulawa bese udala u-sogginess.