Pain de Mie burodin Faransanci ne na gargajiya wanda ya dace da sandwiches ko toast. Ana yin wannan girke-girke na Pain de Mie tare da gari, madara, ruwa, gishiri, man shanu, da yisti kuma ana gasa a cikin kwanon burodi na Pullman, yana ba da burodin siffar siffar ta musamman.
A tsallaka zuwa:
Yadda ake yin Pain de Mie
Note: Ana ba da cikakkun umarnin a cikin katin girke-girke da ke ƙasa.
A cikin kwano na mahaɗin tsaye wanda aka haɗa tare da abin da aka makala kullu, haɗa gari na burodi, busassun madara, da sukari. A cikin ƙaramin saucepan, zafi madara har sai da dumi (100 ° F zuwa 110 ° F).
Kada kaskon ya yi zafi sosai ta yadda ba za ka iya taba kasan kaskon ba. Idan madara ya yi zafi sosai, zai iya kashe yisti, amma ba zai haɗa sauran sinadaran ba idan ya yi sanyi sosai.
Bayan haka, a cikin ƙaramin kwano, a yi amfani da cokali mai yatsa don murɗa yisti tare da cokali 1 na ruwa mai dumi (ba zafi) don kunna yisti ba. Bari cakuda ya zauna har sai ya yi kumfa, kamar minti 2. Idan yana da kumfa, yisti ya kunna. Idan ba haka ba, fara sake da sabon juzu'in yisti da ruwan dumi.
Bayan haka, ƙara cakuda yisti da gishiri a cikin cakuda gari.
Ka guji sanya cakuda yisti da gishiri a cikin hulɗa kai tsaye, saboda wannan na iya kashe yisti; za ku iya yayyafa wasu gaurayawan fulawa a saman cakuda yisti don inshora.
Mix a kan ƙananan gudu har sai an haɗa sinadaran. Ƙara sauran ruwan dumi (ba zafi ba) da duk madara mai dumi (ba zafi ba). Mix a kan ƙananan gudu, sannan ƙara zuwa matsakaici, har sai an haɗa sinadaran kuma kullu ya fara janye daga gefen kwano, kimanin minti 1. Gungura ƙasa sau ɗaya ko sau biyu idan an buƙata don haɗa abubuwan.
Yana da kyau idan ɗan gari ya rage a kasan kwano - za ku haɗa shi daga baya. Bayan haka, a haɗa man shanun cokali ɗaya a lokaci ɗaya. Tare da mahaɗin a kan ƙananan gudu, ƙara farkon cokali na man shanu, rarraba zuwa ƙananan chunks.
Ƙara gudun mahaɗin zuwa matsakaici kuma a ci gaba da haɗuwa har sai man shanu ya ɓace, kimanin minti 1 ko makamancin haka. Maimaita wannan tsari har sai duk man shanu ya cika kuma kullu ya yi kama da santsi.
A kula kada a yi aiki da kullu ta hanyar hadawa da sauri ko tsayi sosai ko barin man shanu ya yi laushi har ya narke. Goge gefen kwanon.
Kullun na iya fara warewa daga gefen kwanon da kansa, ko kuma yana iya ɗan ɗan ɗan ɗan ɗanƙe, amma ya kamata ya ji kamar taro ɗaya. Ƙara ɗan ƙaramin man shanu zuwa tawul ɗin takarda kuma a yi amfani da shi don man shanu a babban kwano na gilashi.
Yin amfani da hannaye masu kiba waɗanda ba su da ɗanshi ko bushewa, zagaye tafin hannunka zuwa siffa mai tsini. A hankali zazzage kullun daga cikin kwanon mahaɗaɗɗen tsayawar sa'an nan kuma shimfiɗa kullu a cikin kwanon gilashin mai mai. Ya kamata kullu ya zo cikin sauƙi daga kwanon a wannan lokacin.
Rufe kwanon gilashin tare da tawul ɗin dafa abinci mai tsabta kuma bari kullu ya tashi a cikin wuri mara izini a zafin jiki (68 ° F zuwa 77 ° F / 20 ° C zuwa 25 ° C) har sai ya ninka girmansa, kimanin 45 zuwa awa 1.
Yayin da kullu ke tashi, shirya gurasar gurasa. Yi amfani da goga na irin kek don ɗauka da sauƙi a ciki cikin kwanon burodin Pullman 13" x 4" x 4 tare da mai. Fara duba kullu bayan minti 45, musamman ma idan ɗakin ku yana da dumi sosai, wanda zai iya hanzarta tafiyar matakai.
Idan kullu ya riga ya ninka girman girman, matsa zuwa siffata. Na farko, ɗanɗana gari mai sauƙin aiki. Buɗe kullu da hannuwanku ko ƙullun kullu don zame kullu a hankali daga sassan kwano kuma zuwa saman aikin; a hankali ki juya kullu. Ɗauki gari da sauƙi hannuwanku ta hanyar shafa su a saman aikin da aka yi da gari.
Sa'an nan kuma, yin aiki a kwance a kan kullu, a hankali a hankali tare da diddigin hannu ɗaya don daidaita kullu cikin siffar da ba ta da kyau kamar inci fiye da tsawon kwanon burodi, tare da dogayen gefuna suna fuskantar ku. Na gaba, yi amfani da hannunka na kyauta don shimfiɗa kullu a hankali, ajiye shi a wuri yayin da ɗayan hannunka ya baje da diddige.
A wannan lokaci, za a yi zagaye da gajeren iyakar. Don samun ƙarin siffar rectangular, ninka gajerun gefuna na kullu zuwa ciki zuwa tsakiyar kullu, kawai ya isa haka tsayin gefen rectangle ya zama daidai da kwanon rufi. A hankali danna ƙasa a kan kabu.
Lokacin da kuke yin burodin, kullu zai fadada sama, ba a gefe ba, don haka wannan shine damar ku don samun dacewa. A hankali mirgine kullu a cikin katako mai kauri. Fara da tafin hannunka a kwance akan farfajiyar aikin, yatsan hannunka sun kusa taɓawa, kuma manyan yatsan hannunka suna komawa zuwa gareka.
Gefen kullu mafi nisa daga gare ku ya kamata ya kusan taɓa yatsun ku. Yi amfani da yatsan hannunka a hankali don fara mirgina gefen kullun zuwa kanka, a ƙarshe amfani da tafin hannu da manyan yatsan hannu don mirgine kullun a kanta.
Yayin da kuke mirgina, a hankali yi amfani da yatsa don shiga cikin gefuna a ciki don guje wa shimfiɗa kullu. Maimaita wannan motsi a hankali har sau 6 don ƙirƙirar katako mai kauri iri ɗaya.
Tsakanin gungumen ya kamata ya zama kusan tsayi ɗaya da iyakar, kuma gunkin ya zama daidai da kwanon burodi. Sosai daɗaɗɗen shimfiɗar kwandon kullu a cikin kwanon da aka shirya, kabu-gefen ƙasa. Ƙara man takarda mai girma da sauƙi don rufe saman kwanon burodi, da inci ɗaya ko biyu na sama.
Bari kullu ya tashi a karo na biyu a dakin da zafin jiki (68 ° F zuwa 77 ° F / 20 ° C zuwa 25 ° C) a cikin wani wuri mara izini, an rufe shi da takarda mai mai (mai gefe) da nauyi. Yin amfani da kwanon Pullman, bari kullu ya tashi tare da murfin Pullman mai sauƙi a saman.
Idan kuna yin burodi tare da saman zagaye, za ku iya amfani da kullin filastik mai mai a matsayin sutura maimakon murfi ko nauyi. Bayan minti 30, fara duba kullu. Idan ya tashi da sauri kuma yana auna ½ inch (kimanin faɗin yatsa 1) a ƙasa da gefen kwanon rufi, matsar da tanda zuwa ƙasan matsayi na uku kuma preheat tanda zuwa 390 ° F/200 ° C.
Don saman lebur, bar kullu a rufe da murfin Pullman. Sanya kwanon burodi a kan takardar yin burodi don hana ɓawon ƙasa daga yin launin ruwan kasa da yawa. Sanya takardar yin burodi tare da kwanon burodi a kan tsakiyar tsakiyar a cikin tanda mai zafi. Fara yin burodi da zarar tanda ta yi zafi.
(Ka lura cewa dumama tanda zai sa ɗakin dafa abinci ya yi zafi, wanda zai iya sa kullu ya tashi da sauri.) Bayan haka, sanya kwanon burodi a kwance a tsakiyar tanda.
Idan kullu ya tashi a hankali, ci gaba da bar shi ya huta har zuwa sa'a 1 ya fi tsayi, yin preheating tanda lokacin da alama ya kusan tashi. Idan kullu ya yi sama da ƙasa (ma'ana ya tashi sama da ½ inch ƙasa da gefen kwanon rufi), gwada yin burodi ba tare da murfi ba don hana gurasar daga rushewa.
Gasa har sai zafin de mie ya tashi sosai kuma ɓawon burodi ya yi kamar minti 45 zuwa 50. Ko kuma har sai ya kai zafin ciki na 185 zuwa 190 F a cikin ma'aunin zafi da sanyio-lokacin karantawa.
A hankali cire murfin (idan ana amfani da shi) kuma ci gaba da yin burodi har sai ɓawon burodi ya sami launin ruwan zinari ko launin zuma mai haske, kimanin minti 10 zuwa 15 ya fi tsayi. Idan burodin ya rushe yayin yin burodi ko kuma ya yi kama da ba a gasa ba bayan cire murfin (idan ana amfani da shi), ci gaba da yin burodi har zuwa awa 1. Cire gurasar yayin da yake da dumi.
Na gaba, jujjuya kwanon rufi a kan tawul mai tsabta mai tsabta - kwantar da hankali a kan ma'aunin waya na akalla sa'a 1 kafin ku yanke shi; wannan zai hana tururi daga tserewa kuma ya sa Pain de Mie ya bushe.
Kunsa Pain de Mie a cikin zane kuma sanya shi a cikin jakar takarda. Ajiye shi a dakin da zafin jiki har zuwa kwanaki 5. Idan yana daskarewa, jira har sai burodin ya yi sanyi gaba ɗaya. Ajiye shi a cikin jakar daskarewa har zuwa watanni 3-Narke burodin a zafin jiki kafin yin hidima.
Girke-girke masu alaƙa:
Recipe
Easy Pain de Mie
Kayayyakin aiki,
Sinadaran
- 500 g (Kofuna 4) na gari mai amfani
- 11 g (1 tablespoon) busasshen yisti nan take
- 40 g granulated farin sukari
- 125 ml (½ kofin) madarar madara
- 250 ml (1 kofin) ruwa
- 50 g man shanu mara gishiri yayi laushi
- 3 g bushe dukan madara Gida
- 10 g kisher gishiri
Umurnai
- A cikin kwano na mahaɗin tsaye wanda aka haɗa tare da abin da aka makala kullu, haɗa gari na burodi, busassun madara, da sukari. A cikin ƙaramin saucepan, zafi madara har sai da dumi (100 ° F zuwa 110 ° F). Kada kaskon ya yi zafi sosai ta yadda ba za ka iya taba kasan kaskon ba. Idan madara ya yi zafi sosai, zai iya kashe yisti, amma idan ya yi sanyi sosai, ba zai haɗa da sauran sinadaran ba.
- Bayan haka, a cikin ƙaramin kwano, a yi amfani da cokali mai yatsa don murɗa yisti tare da cokali 1 na ruwa mai dumi (ba zafi) don kunna yisti ba. Bari cakuda ya zauna har sai ya yi kumfa, kamar minti 2. Idan yana da kumfa, yisti ya kunna. Idan ba haka ba, fara sake da sabon juzu'in yisti da ruwan dumi.
- Na gaba, ƙara cakuda yisti, da gishiri zuwa gaurayar gari. Ka guji sanya cakuda yisti da gishiri a cikin hulɗa kai tsaye, wanda zai iya kashe yisti; za ku iya yayyafa wasu gaurayawan fulawa a saman cakuda yisti don inshora.
- Mix a kan ƙananan gudu har sai an haɗa sinadaran. Ƙara sauran ruwan dumi (ba zafi ba) da duk madara mai dumi (ba zafi ba). Mix a kan ƙananan gudu, sannan ƙara zuwa matsakaici, har sai an haɗa sinadaran, kuma kullu ya fara janye daga gefen kwano, kimanin minti 1.
- Gungura ƙasa sau ɗaya ko sau biyu idan an buƙata don haɗa abubuwan. Yana da kyau idan ɗan gari ya rage a kasan kwano - za ku haɗa shi daga baya. Bayan haka, a haɗa man shanun cokali ɗaya a lokaci ɗaya. Tare da mahaɗin a kan ƙananan gudu, ƙara farkon tablespoon na man shanu, raba zuwa kananan chunks. Ƙara gudun mahaɗin zuwa matsakaici kuma a ci gaba da haɗuwa har sai man shanu ya ɓace, kimanin minti 1 ko makamancin haka.
- Maimaita wannan tsari har sai duk man shanu ya cika kuma kullu ya yi kama da santsi. A kula kada a yi aiki da kullu ta hanyar hadawa da sauri ko tsayi sosai ko barin man shanu ya yi laushi har ya narke. Goge gefen kwanon. Kullun na iya fara warewa daga gefen kwanon da kansa, ko kuma yana iya ɗan ɗan ɗan ɗan ɗanƙe, amma ya kamata ya ji kamar taro ɗaya.
- Ƙara ɗan ƙaramin man shanu a cikin tawul ɗin takarda kuma a yi amfani da shi don man shanu a babban kwano na gilashi. Yin amfani da hannaye masu kiba waɗanda ba su da ɗanshi ko bushewa, zagaye tafin hannunka zuwa siffa mai tsini. A hankali zazzage kullun daga cikin kwanon mahaɗaɗɗen tsayawar sa'an nan kuma shimfiɗa kullu a cikin kwanon gilashin mai mai. Ya kamata kullu ya zo cikin sauƙi daga kwanon a wannan lokacin.
- Rufe kwanon gilashin tare da tawul ɗin dafa abinci mai tsabta kuma bari kullu ya tashi a cikin wuri mara izini a zafin jiki (68 ° F zuwa 77 ° F / 20 ° C zuwa 25 ° C) har sai ya ninka girmansa, kimanin 45 zuwa awa 1. Yayin da kullu ke tashi, shirya gurasar gurasa. Yi amfani da goga na irin kek don ɗanɗana cikin kwanon Pullman Loaf Pan 13" x 4" x 4 tare da mai. Fara duba kullu bayan minti 45, musamman ma idan ɗakin ku yana da dumi sosai, wanda zai iya hanzarta tafiyar matakai. Idan kullu ya riga ya ninka girman girman, matsa zuwa siffata.
- Na farko, ɗanɗana gari mai sauƙin aiki. Buɗe kullu da hannuwanku ko ƙullun kullu don zame kullu a hankali daga sassan kwano kuma zuwa saman aikin; a hankali ki juya kullu. Ɗauki gari da sauƙi hannuwanku ta hanyar shafa hannuwanku akan filin aikin gari.
- Sa'an nan kuma, yin aiki a kwance a kan kullu, a hankali a hankali tare da diddigin hannu ɗaya don daidaita kullun zuwa siffar da ba ta da kyau kamar tsawon inci fiye da tsawon kwanon burodi, tare da dogayen gefuna suna fuskantar ku. Na gaba, yi amfani da hannunka na kyauta don shimfiɗa kullu a hankali, ajiye shi a wuri yayin da ɗayan hannunka ya baje da diddige. A wannan lokaci, za a yi zagaye na gajeren zango.
- Don samun ƙarin siffar rectangular, ninka gajerun gefuna na kullu zuwa ciki zuwa tsakiyar kullu, kawai ya isa haka tsayin gefen rectangle ya zama daidai da kwanon rufi. A hankali danna ƙasa a kan kabu.
- Lokacin da kuke yin burodin, kullu zai fadada sama, ba a gefe ba, don haka wannan shine damar ku don samun dacewa. A hankali mirgine kullu a cikin katako mai kauri. Fara da tafin hannunka a kwance akan farfajiyar aikin, tare da yatsun hannun fihirisa suna kusan taɓawa kuma manyan yatsan hannunka suna komawa zuwa gare ka. Gefen ƙullun da ke da nisa da ku yakamata ya kusan taɓa yatsun ku.
- Yi amfani da yatsan hannunka a hankali don fara mirgina gefen kullun zuwa kanka, a ƙarshe amfani da tafin hannunka da babban yatsa don mirgine kullun a kanta. Yayin da kuke mirgina, a hankali yi amfani da yatsa don shiga cikin gefuna a ciki don guje wa shimfiɗa kullu. Maimaita wannan motsi a hankali har sau 6 don ƙirƙirar katako mai kauri iri ɗaya.
- Tsakanin gungumen ya kamata ya zama kusan tsayi ɗaya da iyakar, kuma gunkin ya zama daidai da kwanon burodi. Sosai daɗaɗɗen shimfiɗar kwandon kullu a cikin kwanon da aka shirya, kabu-gefen ƙasa.
- Ƙara man takarda mai girma da sauƙi don rufe saman kwanon burodi, da inci ɗaya ko biyu na sama.
- Bari kullu ya tashi a karo na biyu a dakin da zafin jiki (68 ° F zuwa 77 ° F / 20 ° C zuwa 25 ° C) a cikin wani wuri marar daftari, an rufe shi da takarda mai mai (mai gefe) da nauyi. Idan kuna amfani da kwanon Pullman, zaku iya barin kullu ya tashi tare da murfin Pullman mai sauƙi a saman.
- Idan kuna yin burodi tare da saman zagaye, za ku iya amfani da kullin filastik mai mai a matsayin sutura maimakon murfi ko nauyi. Bayan minti 30, fara duba kullu. Idan ya tashi da sauri kuma yana auna ½ inch (kimanin faɗin yatsa 1) ƙasa da gefen kwanon rufi, matsar da tanda zuwa ƙasan matsayi na uku kuma preheat tanda zuwa 390 ° F/200 ° C.
- Don saman lebur, bar kullu a rufe da murfin Pullman. Sanya kwanon burodi a kan takardar yin burodi don hana ɓawon ƙasa daga yin launin ruwan kasa da yawa. Sanya takardar yin burodi tare da kwanon burodi a kan tsakiyar tsakiyar a cikin tanda mai zafi. Fara yin burodi da zarar tanda ta yi zafi. (Ka lura cewa dumama tanda zai sa kicin ɗin ya yi zafi, wanda zai iya sa kullu ya tashi da sauri.) Bayan haka, sanya kwanon burodi a kwance a tsakiyar tanda.
- Idan kullu ya tashi a hankali, ci gaba da bar shi ya huta, har zuwa awa 1 ya fi tsayi, preheating tanda lokacin da kullu ya kusan tashi. Idan kullu ya yi sama da ƙasa (ma'ana ya tashi sama da ½ inch ƙasa da gefen kwanon rufi), gwada yin burodi ba tare da murfi ba don hana gurasar daga rushewa.
- Gasa har sai burodin ya tashi sosai kuma ɓawon burodi ya samo, kimanin minti 45 zuwa 50. Ko kuma har sai ya kai zafin ciki na 185 zuwa 190 F a cikin ma'aunin zafi da sanyio-lokacin karantawa. A hankali cire murfin (idan ana amfani da shi) kuma ci gaba da yin burodi har sai ɓawon burodi ya sami launin ruwan zinari ko launin zuma mai haske, kimanin minti 10 zuwa 15 ya fi tsayi. Idan burodin ya rushe yayin yin burodi ko kuma ya yi kama da ba a gasa ba bayan cire murfin (idan ana amfani da shi), ci gaba da yin burodi har zuwa jimlar awa 1.
- Cire gurasar yayin da yake da dumi. Na gaba, jujjuya kwanon rufi a kan tawul mai tsabta mai tsabta - kwantar da hankali a kan ma'aunin waya na akalla sa'a 1 kafin ku yanke shi; wannan zai hana tururi daga tserewa da sanya biredi ya bushe.
- Kunsa gurasar a cikin zane kuma sanya shi a cikin jakar takarda. Ajiye a zafin jiki har zuwa kwanaki 5. Idan yana daskarewa, jira har sai burodin ya yi sanyi gaba ɗaya. Ajiye shi a cikin jakar daskarewa har zuwa watanni 3-Narke burodin a zafin jiki kafin yin hidima.
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.