Idan ya zo ga yin gwaji da bollos (donuts irin na Paraguay), ni da iyalina koyaushe muna kan yin kasada. Akwai wanda da gaske ya kama zukatanmu - The Classic Paraguay Buns.
Duk da haka, akwai wani ɗan takara wanda ya sami wuri na musamman a matsayin mafi kyawun mu na biyu - bambancin girke-girkenmu na gargajiya, Orange Bollos.
Wannan murɗaɗi mai daɗi yana ba da laushi, laushi mai laushi wanda ke da kyau cike da zaƙi na lemu. Na yi amfani da amintaccen kullu na Bollo Paraguayo don tabbatar da ingantaccen tushe.
Zan iya faɗi da gaba gaɗi cewa wannan jujjuyawar ta yi nasara a kan iyalina, kuma na tabbata zai yi nasara da naku ma.
Cika su da zaɓuɓɓukan da kuka fi so kamar cream Mai yin irin kek, Guava Preserve, Caramel miya, Chocolate Kek Cream, ko kuka fi so adana 'ya'yan itace. Kowane cizon zai zama lokacin farin ciki mai tsafta, wanda zai sa hutun rana ya zama na musamman.
Don ƙarin girke-girke masu daɗi, gwada namu Paraguay Buns, Donuts Orange Crispy, Fritter, kuma m Sauke Donuts!😉😋🍩🍊
A tsallaka zuwa:
Yadda Za Ka Sa Orange Buns
Note: Ana ba da cikakkun umarnin a cikin katin girke-girke da ke ƙasa.
A cikin babban kwano, hada gari da yisti; ajiye gefe. Wannan mataki na farko yana taimakawa wajen rarraba yisti a cikin kullu daidai. A cikin kwano mai haɗawa, ƙara madara, man shanu, qwai, yolks kwai, ruwan 'ya'yan itace orange, gishiri, orange zest, da tsantsa vanilla.
Mix tare da abin da aka makala ƙugiya a kan ƙananan gudu don minti 8 zuwa 12. Ya kamata kullu ya kasance yana da ƙarfin haɓakar alkama kuma ya kasance mai matsewa amma santsi. Mix zuwa matsanancin mataki na ci gaban alkama.
Sauƙaƙa mai da hannunka da babban kwano. Sanya kullu a cikin kwano kuma kuyi shi a kan kansa har sai ya zama ƙwallon santsi. Tabbatar cewa an rufe duk saman kullu da sauƙi da mai don hana bushewa.
Rufe kwanon tare da fim ɗin abinci don ƙirƙirar hatimi kuma ba da damar kullu ya sha babban fermentation har sai girman ya kusan ninki biyu, kusan mintuna 30. A hankali ninka kullu don ƙara haɓaka alkama a cikin kullu. Ci gaba da aiwatar da fermentation na wani minti 30.
Yi layi a kwanon rufi tare da takarda takarda da man shafawa takardar takarda. Raba kullu cikin guda 36 (2 oz / 60g kowace) da hannu. Siffata kowane yanki zuwa zagaye mai matsewa kuma danna sauƙaƙa da tafin hannunka don daidaitawa kaɗan.
Canja wurin, gefen gefen ƙasa, zuwa kwanon burodi da aka shirya. Tabbaci, an rufe, har sai kullu ya dawo a hankali zuwa taɓawa amma baya rushewa na mintuna 45 zuwa 60.
Gasa man a cikin tukunya mai nauyi zuwa 350 ° F (175 ° C). Da zarar man ya kai yawan zafin da ake so, sai a yi sauƙaƙa man shafawa cokali mai yatsa na karfe.
A hankali canja wurin tabbataccen Bollos, kaɗan a lokaci guda, kaɗa gefen ƙasa, kuma a soya, har sai launin ruwan zinari a gefen farko, minti 1. Juya kuma toya don wani minti 1-½. Juya sau ɗaya kuma a soya har saman ya yi launin ruwan zinari mai zurfi, kamar 20 zuwa 30 seconds.
Ɗaga Bollos daga cikin mai mai zafi, ba da damar man ya zube a kan tukunyar. Canja wurin zuwa takardar yin burodi mai liyi tawul don magudana kuma yayi sanyi kaɗan.
Yayin da ake dumi, a hankali a zubar da sukari a hankali har sai bangarorin biyu suna da kyau sosai, sanya su gefe a kan raƙuman ruwa, kuma a zubar da sukarin confectioners a kansu da zarar sun cika sanyi.
Tips na Camila: Don gwada ci gaban alkama, cire ɗan kullu daga mahaɗin, tsoma shi a cikin gari, kuma shimfiɗa shi daga ƙasa. Idan kullu ya shimfiɗa don samar da membrane na bakin ciki, yana ba da damar haske don tacewa, to, alkama ya kasance daidai kuma an inganta shi sosai. Lokacin da kullu ya yi yawa, zai kasance mai danko kuma ya jike kuma zai kasance da ɗanɗano ko rashin ƙarfi. Wannan yana faruwa ne saboda an rushe sassan gluten; sakamakon ba zai tashi da kyau ba.
Idan kuna son cika Bollos ɗinku, ku cika jakar irin kek tare da ƙaramar tulin irin kek sannan a yi masa allura 1 oz/30g na Kirim mai tsami, Chocolate Kek Cream, karamel, ko kuka fi so adana 'ya'yan itace cikin kowace bollo.
Bayan haka, a hankali a jefa bollos a cikin sukari har sai bangarorin biyu suna da kyau sosai. Sanya bollos masu rufi a kan ramukan sanyaya, tabbatar da an shirya su tare da gefen sukari suna fuskantar ƙasa. Da zarar 'ya'yan bollos sun huce sosai, sai a tace musu sugar confectioners.😋
Girke-girke masu alaƙa:
Recipe
Easy Orange Buns
Sinadaran
- 1.02 kg (2lb 4 oz) gari gurasa
- 400 ml madara madara (110° zuwa 115°F)
- 50 ml sabo ruwan lemu a dakin da zafin jiki
- 30 g (1 oz) bushe bushe yisti nan take
- 9 g (1-½ teaspoons) gishiri kosher
- 150 g sugar sugar
- 150 g man shanu marar gishiri ko margarine mai laushi
- 150 g (5-¼ oz / 3 babba) qwai , zafin dakin
- 60 g (2 oz / 2 babba) kwai gwaiduwa , zafin dakin
- 15 ml Tsantsar Ruwan Vanilla
- Zest daga lemu 2
Rufin Sugar:
- 200 g sugar sugar
Umurnai
- A cikin babban kwano, hada gari da yisti; ajiye gefe. Wannan mataki na farko yana taimakawa wajen rarraba yisti a cikin kullu daidai. A cikin kwano mai haɗawa, ƙara madara, man shanu, ƙwai, yolks kwai, ruwan 'ya'yan itace orange, gishiri, orange zest, da tsantsa vanilla. Mix tare da abin da aka makala ƙugiya a kan ƙananan gudu don minti 8 zuwa 12. Ya kamata kullu ya kasance yana da ƙarfin haɓakar alkama kuma ya kasance mai matsewa amma santsi. Mix zuwa matsanancin mataki na ci gaban alkama.
- Sauƙaƙa mai da hannunka da babban kwano. Sanya kullu a cikin kwano kuma kuyi shi a kan kansa har sai ya zama ƙwallon santsi. Tabbatar cewa an rufe duk saman kullu da sauƙi da mai don hana bushewa. Rufe kwanon tare da fim ɗin abinci don ƙirƙirar hatimi kuma ba da damar kullu ya sha babban fermentation har sai girman ya kusan ninki biyu, kusan mintuna 30. A hankali ninka kullu don ƙara haɓaka alkama a cikin kullu. Ci gaba da aiwatar da fermentation na wani minti 30.
- Yi layi a kwanon rufi tare da takarda takarda da man shafawa takardar takarda. Raba kullu cikin guda 36 (2 oz / 60g kowace) da hannu. Siffata kowane yanki zuwa zagaye mai matsewa kuma danna sauƙaƙa da tafin hannunka don daidaitawa kaɗan. Canja wurin, gefen gefen ƙasa, zuwa kwanon burodi da aka shirya. Tabbaci, an rufe, har sai kullu ya dawo a hankali zuwa taɓawa amma baya rushewa na mintuna 45 zuwa 60.
- Gasa man a cikin tukunya mai nauyi zuwa 350 ° F (175 ° C). Da zarar man ya kai yawan zafin da ake so, sai a yi sauƙaƙa man shafawa cokali mai yatsa na karfe. A hankali canja wurin tabbataccen Bollos, kaɗan a lokaci guda, kaɗa gefen ƙasa, kuma a soya, har sai launin ruwan zinari a gefen farko, minti 1. Juya kuma toya don wani minti 1-½. Juya sau ɗaya kuma a soya har saman ya yi launin ruwan zinari mai zurfi, kamar 20 zuwa 30 seconds.
- Ɗaga Bollos daga cikin mai mai zafi, ba da damar man ya zube a kan tukunyar. Canja wurin zuwa takardar yin burodi mai liyi tawul don magudana kuma yayi sanyi kaɗan. Yayin da ake dumi, a hankali a zubar da sukari a hankali har sai bangarorin biyu suna da kyau sosai, sanya su gefe a kan ramuka, kuma a zubar da sukarin confectioners a kansu da zarar sun cika sosai.
- Shawarwari na Camila: Don gwada ci gaban alkama, cire ɗan kullu daga mahaɗin, tsoma shi a cikin gari, sannan a shimfiɗa shi daga ƙasa. Idan kullu ya shimfiɗa don samar da membrane na bakin ciki, yana ba da damar haske don tacewa, to, alkama ya kasance daidai kuma an inganta shi sosai. Lokacin da kullu ya yi yawa, zai kasance mai danko kuma ya jike kuma zai kasance da ɗanɗano ko rashin ƙarfi. Wannan yana faruwa ne saboda an rushe sassan gluten; sakamakon ba zai tashi da kyau ba.
- Idan kana so ka cika Bollos ɗinka, cika jakar irin kek da ɗan ƙaramin faren irin kek sannan a yi wa 1 oz/30g na Crema Pastelera, Chocolate Pastry Cream, dulce de leche, ko ’ya’yan itacen da kuka fi so a adana a cikin kowace bollo. Bayan haka, a hankali a jefa bollos a cikin sukari har sai bangarorin biyu suna da kyau sosai. Sanya bollos masu rufi a kan ramukan sanyaya, tabbatar da an shirya su tare da gefen sukari suna fuskantar ƙasa. Da zarar 'ya'yan itacen ya yi sanyi sosai, sai a deba sukarin da ake so.😋
Notes
Duk bayanan abinci mai gina jiki sun dogara ne akan lissafin ɓangare na uku kuma kiyasi ne kawai. Kowane girke-girke da ƙimar sinadirai za su bambanta dangane da samfuran da kuke amfani da su, hanyoyin aunawa, da girman rabo kowane gida.