Ukuze wenze i-lasagna enqabileyo, udinga inhlama kuyo, ulungiswe kumashishini amancinci, uthathe amacwecwe omumo ochanekileyo kwaye umiswe. Unako ukuthenga isethi esilungileyo yamacwecwe enhlama ye-lasagna kwivenkile elisondeleyo - kulungile kakhulu.
I-Lasagna kwi-pastry ye-puff nayo inokukhetha. I- pastry eyenziwe yenziwe ngokuqhelekileyo isetyenziselwa kuma-supermarket, iikhikhini zasekhaya kunye namaziko okutya aseburhulumenteni. Kulula ukutshicilela amashidi kuwo kwaye unqume iiplate, ulula kwaye upheke nge lasagna. Kwiimeko ezi zimbini, yonke into ayimbi, yodwa awukwazi ukuba yeyiphi na izithako zomgangatho ezisetyenziselwa ukwenza intlama.
I-Lasagne esuka kwintlama yekhaya yisisombululo esihle. Ewe, siya kusebenzisa ufulawa ophezulu ophezulu (ophakamileyo okanye wokuqala kwibanga), ngokukhethekileyo kwinqwelo yeendlela ezinamandla. Abo bakhathazeke ngokukodwa malunga nomfanekiso kunye nokugaya, kungcono ukhethe ukutya kokugaya. Zonke ezinye izithako kufuneka zincinci kwaye zendalo. Cinga indlela yokulungiselela inhlama ye-lasagna. Ewe, kungcono ukulandela iindlela zendabuko.
Iresiphi ye-Classic ye-lasagna intlama
Izithako:
- umgubo wengqolowa - 600 g;
- iqanda lenkukhu - iziqwenga 3-4;
- ioli yomnquma (okanye i-sunless ngaphandle kovumba) - malunga ne-50 ml;
- amanzi abandayo - 100 ml;
- itafile ityuwa - i-pinki e-1.
Ukulungiselela
Siphula inhlama ebusweni bomsebenzi kunye nesilayidi (oku kuyimfuneko, ngexesha le-sieving process umgubo uphuculo ne-oxygen). Kwiinduli senza ukujula, siqhuba amaqanda, songeza ioli, amanzi kunye netyuwa. Ngezandla zifakwe ibhotela, uxoke inhlama kwaye ulungele, ude ude udibanise. Inhlama kufuneka ibe yi-elastic and elastic. Sifaka isalathisi, sigubungela ithawula kwaye vumela uvavanyo lujame (lunokwenzeka kwifriji) imizuzu engama-40, uze uguqe, ugubungele kwakhona kwaye-ungagqitywa.
Yenza inhlama ibe ngamaqabunga amancinci (akukho ngaphezu kwe-2 mm ubukhulu). Umkhwa siwasika amacwecwe obungakanani (ngokuqhelekileyo ayikho ngaphezu kwe-7x15 cm). Beka amacwecwe kwiilwimi ezicocekileyo kwaye zome. Unako ukulula (ungaphantsi kwemizuzu engama-5) ubilise emanzini anosawoti kunye nokudibanisa kweoli yeoli, uze ubeke ityhuse ukuze uyomile.
I-pastry ye-Puff ye-lasagna
Izithako:
- umgubo wengqolowa - 0,5 kg;
- ibhotela yemvelo (akukho margarines, siya kwenza ngaphandle kwamafutha atshintshe) - 200 g;
- amaqanda - ii-2;
- ityuwa - 0,5 tsp.
- iviniga 6 okanye 9% - 0,5-1. isipuni;
- Amanzi ashushu - malunga ne 400 ml.
Ukulungiselela
Kubalulekile ukuba zonke izithako zokwenza i-puff pastry zibandayo ngokwaneleyo. Ukwenza oku, ababi ukulala ubusuku okanye ubuncinane iyure 4 kwisiqandisini (kwi-shelf), kunye neoli kwifriji yefriji.
Kwisitya esikhulu sokutya ufulawa. Ioli edayayo, yichitha isamba malunga nobunzima be-pea kwaye-kwakhona kwisitya. Kwisitya esisodwa kumanzi abandayo, ityuwa kunye neviniga (i-1-2 izamba zeeshukela zingongezwa). UVinegar unikeza indawo ezinzileyo yefutyu e-gluten, ke inhlama ayifali, kodwa ukwandisa inani lalo libi kakhulu. I-liquide uthele umgubo kunye ne-bhotela kwaye uphendule ngokukhawuleza inhlama, udibanise kancane kancane amanzi, ukuba kunyanzelekile, ufulawa we-podbavim.
Esikhundleni samanzi, ungasebenzisa ubisi obandayo, ngelixa i-taste of the dough iya kuphucula, kodwa i-elasticity iya kuncipha kwaye umxholo wekhalori uya kwanda. Ukuvelisa: sebenzisa umxube wamanzi nobisi.
Sifaka i-com kwaye siyifake inhlama kwifilimu yokutya. Sibeka efrijini 2 iiyure.
Xa inhlama ihlala, gcwalisa i-layers, umgangatho ngamnye udibene neoli kwaye ubeke enye phezu kwesinye, ngokuba i-lasagna ngokuqhelekileyo i-5-8 layers. Phuma ngokukhawuleza uze usike iziqendu, uze ubeke kancane ukuba wome, kwaye ungathatha ukulungiswa kwe- lasagna .