Galleta Paraguaya, kuma aka sani da Galleton (ba a ruɗe da Barracks Kuki), yana ɗaya daga cikin nau'in burodin da aka fi sani da Paraguay. Yawanci ana ci ne don karin kumallo ko abincin rana kuma ana iya samunsa a manyan kantunan titi, wuraren burodi, da wuraren abinci. Wannan burodin gargajiya yana da bambance-bambance masu yawa, dangane da yankin da aka shirya shi.
A tsallaka zuwa:
Yadda ake yin Galleta Paraguaya
Note: Ana ba da cikakkun umarnin a cikin katin girke-girke da ke ƙasa.
An yi layi da takarda ko man shafawa tare da man shanu (2) 18x13 inch sheets yin burodi, ajiye. Add da sifted gari, gishiri sugar, anise tsaba, da yisti a tsaye mahautsini kwanon rufi. Yin amfani da haɗe-haɗen filafili yana bugun komai don haɗawa.
Canja zuwa ƙugiya kullu, ƙara ruwan dumi 400ml, kuma kneed na kimanin minti 2 (ƙara ƙarin ruwa kamar yadda ake bukata don samar da kullu mai laushi amma mai aiki). Ƙara man shanu kuma a ci gaba da durƙusa a matsakaici-ƙananan gudu har sai an haɗa man shanu gaba ɗaya kuma kullu ya yi santsi da kuma roba.
(Kneading tsakanin mintuna 8 zuwa 10 yawanci ya isa, kodayake komai zai dogara da garin da kuke amfani da shi). A sauƙaƙa man shafawa babban kwano da mai ko feshi mara sanda. Ƙara man fetur ko jika hannunka kuma canza kullu zuwa kwanon da aka shirya, juya shi don yafa kowane bangare a cikin mai.
Rufe tare da kunsa kuma barin kullu ya huta a cikin yanayi mai dumi na minti 10 zuwa 15. Juya kullun a kan wani wuri mai ɗan gari. Sanya hannayenka a miƙe a kan gindin kullu kuma a hankali tura kullun don shimfiɗa shi.
Raba shi cikin rabi kuma kuyi aiki tare da rabi a lokaci guda; ta yin amfani da fil mai birgima, miƙewa har sai ya yi kauri inci 1.5 don Galleta ko faɗin inci 2.5 don Galleton. Don Galleta, a yanka a cikin tube 3 kimanin tsayin inci 10 da faɗin inci 2, sannan a danna kaɗan kuma a siffata zuwa silinda.
Sanya kowane Silinda kusa da juna kuma yanke yanki mai tsawon inci 3. Galleton an yanka shi cikin tube 2 kimanin tsayin inci 10 da faɗin inci 3, sannan a danna dan kadan sannan a siffata zuwa silinda. Sanya kowane Silinda kusa da ɗayan kuma a yanke tsawon inci 3-4, gwargwadon girman girman da kuke son Galleton ya kasance. Maimaita tsari tare da sauran kullu. Sanya su a yanke-gefe sama a kan shirye-shiryen yin burodi da aka shirya, kuma danna ƙasa a kan kowannensu.
Bari gurasar ta mirgine hujja har sau biyu. Gasa burodin a 400 ° F na minti 20 zuwa 25 ko har sai launin ruwan zinari kuma zafin jiki na ciki ya kai 185 ° F zuwa 190 ° F. Idan kuna son ɓawon burodi a kan gurasar ku, bari su tashi zuwa 205 ° F. Ji dadin! Haɗa tare da mu Dan Paraguay Mate Cocido Quemado.
Girke-girke masu alaƙa:
Recipe
Sauƙaƙe Kukis na Paraguay
Kayayyakin aiki,
Sinadaran
- 1 kg fulawa duka-duka
- 20 g kisher gishiri
- 50 g sugar
- 17 g bushe yisti nan take
- 170 g man shanu mara gishiri ko gishiri mai laushi
- 10 g (1 heaping cokali) tsaba anisi
- 400 ml (kimanin.) ruwan dumi (120ºF-130ºF)
Umurnai
- An yi layi da takarda ko man shafawa tare da man shanu (2) 18x13 inch sheets yin burodi, ajiye. Add da sifted gari, gishiri sugar, anise tsaba, da yisti a tsaye mahautsini kwanon rufi. Yin amfani da haɗe-haɗen filafili yana bugun komai don haɗawa. Canja zuwa ƙugiya kullu, ƙara ruwan dumi 400ml, kuma kneed na kimanin minti 2 (ƙara ƙarin ruwa kamar yadda ake bukata don samar da kullu mai laushi amma mai aiki).
- Ƙara man shanu kuma a ci gaba da durƙusa a matsakaici-ƙananan gudu har sai an haɗa man shanu gaba ɗaya kuma kullu ya yi santsi da kuma roba. (Kneading tsakanin mintuna 8 zuwa 10 yawanci ya isa, kodayake komai zai dogara da garin da kuke amfani da shi).
- A sauƙaƙa man shafawa babban kwano da mai ko feshi mara sanda. Ƙara man fetur ko jika hannunka kuma canja wurin kullu zuwa kwanon da aka shirya, juya shi don yafa kowane bangare a cikin mai. Rufe tare da kunsa kuma barin kullu ya huta a cikin yanayi mai dumi na kimanin minti 10 zuwa 15.
- Juya kullun a kan wani wuri mai ɗan gari. Sanya hannayenka a miƙe a kan gindin kullu kuma a hankali tura kullun don shimfiɗa shi. Raba shi cikin rabi kuma kuyi aiki tare da rabi a lokaci ɗaya, ta yin amfani da miƙewa fil har sai ya yi kauri inci 1.5 ga Galleta ko faɗin inci 2.5 don Galleton.
- Don Galleta, a yanka a cikin ɓangarorin 3 na tsawon tsayin inci 10 da faɗin inci 2, sannan danna kaɗan kuma a siffata zuwa silinda. Sanya kowane Silinda kusa da juna kuma yanke yanki tsawon inci 3.
- Galleton a yanka shi cikin tube 2 na tsayin kusan inci 10 da faɗin inci 3, sannan a danna kaɗan kuma a siffata zuwa silinda. Sanya kowane Silinda kusa da juna kuma a yanke tsawon inci 3-4, gwargwadon girman girman da kuke son Galleton ya kasance. Maimaita tsari tare da sauran kullu.
- Sanya su a yanke-gefe sama a kan shirye-shiryen yin burodi da aka shirya, kuma danna ƙasa a kan kowannensu. Bari gurasar ta mirgine hujja har sau biyu. Gasa burodin a 400 ° F na minti 20 zuwa 25 ko har sai launin ruwan kasa, kuma zafin jiki na ciki ya kai 185 ° F zuwa 190 ° F. Idan kuna son ɓawon burodi a kan gurasar ku, bari su tashi zuwa 205 ° F. Ji dadin! Haɗa tare da Mate ɗin Paraguay mai daɗi Cocido Quemado.
Notes
- Don adanawa: Bada burodin ya yi sanyi gaba ɗaya kafin a adana shi a cikin akwati marar iska ko jakar filastik da za a sake rufe ta. Ana iya adana shi a zafin jiki har zuwa kwana biyu ko a cikin firiji har zuwa mako guda.
- Don sake yin zafi: Yi zafi tanda zuwa 350 ° F (175 ° C). Kunsa burodin a cikin foil na aluminum da kuma zafi shi a cikin tanda na minti 10-15 ko har sai ya dumi. A madadin, microwave yanki yanki na burodi na 10-15 seconds ko har sai da dumi. Yi hankali kada a yi zafi da gurasar, saboda wannan zai iya sa ya bushe kuma ya yi tauri.
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.