I-Samsa yi-bakery yendabuko yase-Asia, eyasandula ukunqoba i-expanses ye-CIS yonke kwaye kungekhona kuphela. Kwaye oku kuyaqondakala, kuba samsa - isitya esihlwaya kakhulu nesanelisayo, unokukhawuleza ube ne-snack ekuhambeni okanye ube nesidlo sasekuseni esisentliziyweni ngaphambi kokuqala komhla wokusebenza. Kakade, kulula ukuthenga samsa ekulungele ukulungiswa, kodwa kubathandi bekhaya lokupheka, sinikeza iincwadi zokupheka ezininzi.
I-Recipe ye-Uzbek samsa kunye ne-puff pastry
Le yeresi ye-classic ye-samsa. Ewe, unokuthenga i- puff pastry kunye nokukhawuleza ukupheka, kodwa abo abangesabi ubunzima kunye ngenxa yesiphumo esihlwabusayo bakulungele ukuchitha ixesha elincinane siza kuphakamisa iresiphi yesamsa kunye nenyama.
Izithako:
- yenkomo okanye i-veal - 600 g;
- i-anyanisi - 600 g;
- amanqatha amanqatha - 200 g;
- umgubo - iikomityi ezintathu;
- amanzi - 300 ml;
- i-yolk - i-1 piece;
- ghee - 150 g;
- i-zir, i- coriander , i-pepper ebomvu nebomnyama, ityuwa.
Ukulungiselela
Sityulela amanzi kwaye sivuselele kude kube ikhefu ichithwe ngokupheleleyo, uze uthele umgubo uze uxoke inhlama entsha. Sigqiba ukudibanisa etafileni, sifafazwe ngomgubo. Sinika ukuvavanya ukuba siphumelele imizuzu engama-30-40, kwakhona kwakhona sidibanisa, sishiye kwakhona emva kwemizuzu eyi-15-20. Sisebenza kwakhona ngezandla zethu kwaye sihlula kwiindawo ezi-3. Ungakulibala ukuthulula umgubo etafileni ukuze inhlama ingabambeli. Ikhekhe nganye yeplati idibene, ingabi mkhulu kune-2 mm. Isalathisi sokuqala senziwe ngebhotela elityukile (okanye iargarine), sisasaza isalathisi sesibini phezulu, sitshintshiswa ngeoli, kwaye sisebenzisa isalathisi sesithathu. Emva koko zonke iziqendu ezintathu ziqala ukugqithisa kakuhle kwi-tube, kwaye xa zihlanganiswe ukufikelela ekupheleni, kufuneka udibanise encinci, njenge-tourniquet, ukwenzela ukuba iziqendu phakathi komnye zixhasane. I-sausage ebangelwayo igalelwe iinqayi 2-2.5 cm ubukhulu. Sifakaza kwi-dosochku kwaye siyibeke efrijini imizuzu engama-30.
Ukuzaliswa kwenkomo, uthathe izicucu ezincinci 1x1 cm ngobukhulu, nquma i-anyanisi kunye namafutha, xuba konke, ityuwa uze ungeze iziqholo.
Gcoba itafile ngeoli yemifuno kwaye uqhube umtya ngamnye kwi-2 mm edibeneyo. Sisasaza ukuzalisa inhlama kwipunipoon kwikhekhe nganye kwaye uyayibopha ngonxantathu. Sisasaza i-samsa kwiphepha lokubhaka ngaphantsi komsila, gubungela phezulu ngeqanda elibetywayo, ubhaka ngexesha lokushisa kwama-200 degrees 20 imizuzu.
I-recipe yokwenza samsa kunye nenyama ekhaya
Izithako:
- i-fat fat-fat fat - 850 g;
- i-anyanisi - 0,5 kg;
- inhlama inamanzi - 1 kg;
- i-yolk - i-1 piece;
- ityuwa, isesame, iziqholo, ipepper.
Ukulungiselela
Ngenyama encotyiweyo ithulule i-anyanisi ecoliweyo, iziqholo, ityuwa, ivuse. Isiqhewa sinqunywe kwizikwere kwaye siphumelela encinane nje, sisasazeka ngaphandle kokuzisola phakathi kwendawo nganye yokugxotha. Siyakukhusela imiphetho yentlama, siyijike kwaye uyifake, uyigcobe nge-yolk ye-egg, ufefe ngeesame kwaye upheke kwi-ovini imizuzu engama-30 kwiqondo lokushisa lama-180 degrees.