I-French baguette - iresiphi

Isikhwama saseFransi sisisonka sesizwe saseFrentshi ngokwenene kunye ne-scallop ekhangayo. Ukuba ubhake ngokuchanekileyo, uya kufumana isinambitheko esingenakuqhathaniswa nesonka esitsha. Ukulungiselela isonka saseFransi isonka, akukho mveliso engabonakaliyo, yonke into ilula kwaye ifikeleleka. Kuye unako ukwenza izicathulo ezimnandi, kodwa kungcono ukuba ungayinqumkisi isonka ngesitya, kodwa ukusiphula ngezandla zakho. Ngoko, makhe sijonge kwiindlela zokupheka kwi-French baguette.

I-French baguette ehovini

Izithako:

• imvubelo eyomileyo - 10 g;
• ushukela - 2 tsp.
• ityuwa - 2 iispuni;
• amanzi afudumele - 400 ml;
• umgubo - 500 g;
• ioli yemifino - 1 tbsp. isipuni.

Ukulungiselela

Ukupheka njani i-baguette yesiFrentshi? Kwisiponti uthele amanzi atshisayo, yongeza ishukela, imvubelo kunye neepuni ezimbalwa zomgubo. Zonke zixutywe, zimbozwe ngelawula kwaye zihamba ngemaminithi engama-15 ngaphambi kokubunjwa kobuciko obumhlophe. Emva koko faka amanzi aseleyo kwi-spoon, uthele ngomgubo notyuwa. Sifaka ibhotela edibeneyo size sixoke inhlama. Khumbula ukuba ngaphantsi kwakho ugosa inhlama, ukhathazeka ngakumbi uya kufumana i-baguette. Ukuqhubela phambili senza iiguettes zangempela zesiFrentshi: imiqolo emide kunye emincinci kunye neziganeko eziningana ze-oblique ezifanayo. Siwasabalalisa kwi-tray yokubhaka, efafazwe ngumgubo, ukumboza ngehawula kwaye ushiye ukunyuka kwindawo efudumeleyo imizuzu engama-30. Siyilungisa i-oven ukuya kuma-200 ° C kwaye sibeke isitya semanzi phantsi kwe-ovini ukwenza ifom. Siya kubhaka iiguettes imizuzu eyi-10. Emva koko sisusa isikhombi kwaye siqhubeke sibhaka isonka enye imizuzu eyi-15 de idideke igolide.

I-French baguette kwisitya sezonka

Izithako:

• imvubelo eyomileyo - 2 tsp;
• umgubo - 370 g;
• ushukela - 1 tbsp. iipuni;
• ityuwa - 1,5 tsp.
• ibhotela - 2 tbsp. iipuni;
• amanzi afudumele - 1 tbsp.

Ukulungiselela

I-recipe ye-French baguette yomenzi wesonka ilula. Udinga nje ukuxolela inhlama uze usethe "I-Baking". Ngoko, masiqale! Ukuxuba inambuzane emanzini afudumele, uthele ishukela encinci, udibanise, ugubungele ithawula uze ushiye imizuzu eyi-15 yokuxolela. Bese ukongeza zonke izithako ezisele kwaye uxoke inhlama elula kunye ne-elastic, eyishiywe malunga nemizuzu engama-45 ukuba iphakanyiswe kabini. Emva koko uze uwahlule kwiingxenye ezi-2, uqokelele ngamnye kumacangechunge, ugxininise kwiingqungqelo uze uzibeke kwisitya sezonka. Senza izibhengezo ngesandla esibukhali, igrisi kunye neqanda kwaye ubhake malunga nemizuzu engama-50.

I-baguette yesiFrentshi enegalikhi-iresiphi

Ukusuka kwi-baguette yeklasi ephekwe ekhaya, unokupheka isonka esingavamile, umzekelo wegarlic. Kuya kulungelelanisa i-shchi, isobho se-pea okanye amazambane.

Izithako:

• baguette - 1 piece;
• igalikhi - i-cloves 3;
• ushizi - 100 g;
• ibhulamu engenakulwanga ibhotela - 100 g;
• imifuno ka-parsley - 100 g.

Sithatha isitya, sinqumle kuyo iincinci zebhathane kwaye sinike into encinane. Emva koko sihlambulula igalikhi kwaye sinqumle iinqununu zibe ziincinane. Siyongeza kwioli kunye kunye i-parsley edibeneyo kwaye udibanise konke kakuhle. Ngoku thabatha i-baguette esanda kubhakwa, yinqumle zibe ziincinci ezincinci, malunga no-4 cm ububanzi, ngaphandle kokusika isonka kuze kube sekupheleni. Ukusabalalisa ngokuchanekileyo ioli ye-garlic phakathi kwezinto ezenziwe kwi-baguette uze ufefe ngeshizi. Yifake ngokucophelela kwi-foil uze uyifake kwi-oven ye-200 ° C malunga nemizuzu engama-10.

Ukuba ufuna ukunambitheka kwe-baguette ukuba kukhulu kakhulu kwaye kumnandi, yiphele ngokukhawuleza epanini yokupanda ngaphambi kokuba ungeze igalikhi kwibhotela. Ekupheleni kwexesha sithatha isonka esilungele ukulungelelanisa, siphume, siphume kwaye sikhonze kwitafile.