I-Pate sucree yinguqulelo eswiti ye-shortcrust pastry. Ekuqaleni isiFrentshi, njengoko igama layo linokucebisa. Yintlama engadingi gwele.
Inothambile, ithenda, ibhotolo, kwaye ithambile kakhulu (iqhekeka ngokulula), inika umgangatho ocacileyo ochazwa "njengesanti," nto leyo kanye kanye ithetha ngayo i-sablée. Lolona hlobo lufanelekileyo lwentlama yokwenza iitarts ezizaliswe yi-lemon curd, i-pastry cream, okanye itshokolethi.
Le recipe ye-Pate Sucree inokwenziwa ngeendlela ezimbini: ukucinezela ngokuthe ngqo kwi-tart mold okanye ukuyiqengqeleka kwindawo ephuhliswe kancinci ngepini eqengqelekayo ide ibe nkulu ngokwaneleyo ukuba ilingane. I-10x 1-intshi ephezulu enetati ephothiweyo enomphantsi osuswayo.
Ukucinezela intlama ngaphantsi kunye namacala esikhunta kulula. Phinda kabini iresiphi kwaye ugcine enye kwisikhenkcisi ukuze uyisebenzise kamva.
Uyenza njani iPate Sucree
Phawula: Imiyalelo epheleleyo inikwe kwikhadi leresiphi elingezantsi.
Kancinci ubethe i-yolk, i-teaspoon ye-vanilla, kunye ne-teaspoon ezimbini zamanzi abandayo kwisitya esincinci de zidibanise; gcina efrijini kude kube yimfuneko. Kwisitya seprosesa yokutya, yongeza umgubo, iswekile ephothiweyo, kunye netyuwa ye-kosher kunye ne-pulse amaxesha ambalwa ukudibanisa malunga namaxesha amane.
Okulandelayo, yongeza ibhotela kunye namaxesha okubetha ngokukhawuleza de kube ngathi ifana neimvuthuluka, malunga ne-1o ukuya kwi-15 imizuzwana; awufuni ukuba zincinci kunoko njengoko ibhotolo iya kwaphulwa kwinqanaba elilandelayo.
Emva koko, ngomatshini osebenzayo, yongeza umxube we-yolk kumlambo ocothayo, ozinzileyo. Inkqubo de intlama ibambe kunye, malunga ne-8 ukuya kwi-15 pulses; intlama akufanele ihlangane ngokupheleleyo ibe yibhola.
Endaweni yoko, kufuneka ijongeke ikhululekile kodwa ibambene xa icinezelwe. Kungenjalo, ungayenza kumxube wokuma ofakwe i-paddle attachment, ikhilimu yebhotolo, iswekile, ityuwa, kunye ne-vanilla imizuzu emi-2 ukuya kwe-3 okanye ide ibe mnyama kwaye ibe mhlophe; krazula emacaleni kunye nezantsi kwesitya, kunye ne-paddle nge-spatula yerabha.
Yongeza umgubo uze udibanise ngesantya esiphantsi malunga nemizuzwana engama-30 okanye de kube umgubo uhlanganiswe ngokupheleleyo; umxube uya kukhangeleka njengesanti emanzi. Yongeza i-yolk yeqanda kwaye udibanise kude kube yintlama; musa ukuxubana ngaphezu kwemizuzwana engama-30.
Okanye xuba ngesandla; dibanisa izithako ezomileyo kwisitya esikhulu sokuxuba; usebenzisa i-pastry blender okanye ifolokhwe, yinqumle ibhotela de umxube ufana nesidlo esinqabileyo. Susa intlama kwisitya, kwaye uyicinezele kwidiski. Ukuba uyayisonga, yibophe ngokuqinileyo kwi-double layer yeplastiki, kwaye uyivumele iphumle efrijini malunga neyure enye okanye ubusuku bonke.
Kungenjalo, ukuba ayishushu kakhulu, yicinezele ngoko nangoko ku-a I-10x1-intshi ye-tart ephezulu ene-fluted enomzantsi osuswayo (kulula ukuyiphatha). Kodwa ukuba kushushu kakhulu, yicinezele kwidisk, uyibophe ngokuqinileyo kwi-double layer yeplastiki, kwaye uyivumele iphumle efrijini ubuncinane imizuzu engama-30 ukukhulula intlama.
Sebenzisa iminwe yakho kunye nesithende sesandla sakho okanye ikomityi yokulinganisa esezantsi-esicaba ukucinezela intlama ngokuqinileyo kwaye ngokulinganayo ibe umaleko olinganayo emazantsi nangaphezulu emacaleni, uqinisekise ukuba ungavumeli i-crust ijiye kwiikona ze-10- intshi ipani tart kunye ezantsi esuswayo.
(Ingathi awuzuba nentlama yaneleyo, kodwa izodibana; yiba nomonde)😉
Nciphisa nayiphi na into engaphezulu ngemela yokumisa ukuze intlama igqibelele kunye nomphetho wepani. Ukuba kukho amabala angenanto, zipeyishe usebenzisa intlama echetyiweyo. ( Ukuba intlama ye-pastry iyancipha ngokukhawuleza, yifake efrijini imizuzu emi-2 ukuya kwemi-5).
Ekugqibeleni, dock ezantsi kwe-crust ngefolokhwe ukuze ugcine amaqamza angabikho ngexesha lokubhaka. Gquma intlama ngeplastiki kwaye uyifake efrijini malunga neeyure ezi-1-½ ukuze uphumle. Susa intlama efrijini kwaye uyivumele inyibilike kancinane ukuze iyenze ibe lukhuni xa iqinile malunga nemizuzu emi-5 ukuya kwe-10. Dsebenzisa indawo yokusebenza ecocekileyo kunye nephini lokuqengqeleka ngomgubo.
Gquba intlama ye-pastry kwisangqa esicaba ngokufaka uxinzelelo kunye nokujikeleza intlama phakathi kokudlula. Sebenzisa ibhentshi scraper ukuphakamisa intlama kwaye uyibeke ngobunono ngaphakathi I-10x1-intshi ye-tart ephezulu ene-fluted enomzantsi osuswayo.
Nciphisa nayiphi na into engaphezulu ngemela yokumisa ukuze intlama igqibelele kunye nomphetho wepani. Ukuba kukho amabala angenanto, zipeyishe usebenzisa intlama echetyiweyo.
Dock umzantsi we-crust ngefolokhwe. Ukutshisa i-oven ukuya kwi-350 degrees F kwaye ubeke i-rack embindini. Beka i-pate sucree kwi-baking sheet kwaye ubhake imizuzu engama-25 ukuya kwe-30 okanye kude kube mdaka wegolide.
Susa kwi-oven kwaye uvumele ukupholisa ngokupheleleyo kwi-wire rack. Susa ngobunono iringi yetart kwaye uthumele iqokobhe kwisitya sokuphakela. Gcwalisa njengoko unqwenela. Jonga eli nqaku Iresiphi yeLemon Curd ukuzalisa!
Izinongo eziyeleleneyo:
iresiphi
Easy Pate Sucree
izixhobo
- Yima umxube Gcoba ibhotolo, iswekile, ityuwa, kunye nevanilla. Yongeza umgubo uze udibanise ngesantya esiphantsi malunga nemizuzwana engama-30 okanye de kube umgubo uhlanganiswe ngokupheleleyo; umxube uya kukhangeleka njengesanti emanzi. Yongeza i-yolk yeqanda kwaye udibanise kude kube yintlama.
- Umhambisi wokutya Dibanisa izithako ezomileyo, yongeza ibhotolo, i-yolk, kunye ne-vanilla inkqubo izithako nje de intlama ibambene ngaphandle kokuba manzi okanye incangathi; musa ukugqithisela inkqubo.
- Isitya esikhulu sokuxuba: Sebenzisa i-pastry blender okanye ifolokhwe ukusika ibhotela de umxube ufana nesidlo esinqabileyo.
Izithako
- 113 g (Ukhuni olu-1 / ½ ikomityi ) ibhotolo engaxutywanga, kwiqondo lobushushu begumbi
- ⅓ ikomityi iswekile engumgubo okanye iswekile egayiweyo
- 1¼ ikomityi Umgubo wenjongo zonke ugalelwe kwikomityi yokulinganisa kwaye wamiswa
- 1 iqanda elikhulu lomthubi , ibethwe kancinci
- 1 isipuni i-vanilla ecocekileyo
- ¼ isipuni ityuwa
- 2 amathisipuni amanzi abandayo ngumkhenkce okanye njengoko kufuneka
imiyalelo
- Kancinci ubethe i-yolk, i-teaspoon ye-vanilla, kunye ne-teaspoon ezimbini zamanzi abandayo kwisitya esincinci de zidibanise; gcina efrijini kude kube yimfuneko.
- Kwisitya seprosesa yokutya, yongeza umgubo, iswekile ephothiweyo, kunye netyuwa ye-kosher kunye ne-pulse amaxesha ambalwa ukudibanisa malunga namaxesha amane.
- Okulandelayo, yongeza ibhotela kunye namaxesha okubetha ngokukhawuleza de kube ngathi ifana neimvuthuluka ezinqabileyo, malunga ne-1o ukuya kwi-15 imizuzwana; awufuni ukuba zincinci kunoko njengoko ibhotolo iya kuqhekeka ngakumbi kwinqanaba elilandelayo.
- Emva koko, ngomatshini osebenzayo, yongeza umxube we-yolk kumlambo ocothayo, ozinzileyo. Inkqubo nje de intlama ibambe kunye, malunga ne-8 ukuya kwi-15 pulses; intlama akufanele ihlangane ngokupheleleyo ibe yibhola. Endaweni yoko, kufuneka ibonakale ikhululekile kodwa ibambene xa icinezelwe.
- Kungenjalo, ungayenza kumxube wokuma ofakwe i-paddle attachment, ikhilimu yebhotolo, iswekile, ityuwa, kunye ne-vanilla imizuzu emi-2 ukuya kwe-3, okanye ide ibe mhlophe kwaye ibe mhlophe; krazula emacaleni kunye nezantsi kwesitya, kunye ne-paddle nge-spatula yerabha. Yongeza umgubo uze udibanise ngesantya esiphantsi malunga nemizuzwana engama-30 okanye de kube umgubo uhlanganiswe ngokupheleleyo; umxube uya kukhangeleka njengesanti emanzi.
- Yongeza i-yolk yeqanda kwaye udibanise kude kube yintlama; musa ukuxubana ngaphezu kwemizuzwana engama-30. Okanye xuba ngesandla; dibanisa izithako ezomileyo kwisitya esikhulu sokuxuba; usebenzisa i-pastry blender okanye ifolokhwe, yinqumle ibhotolo de umxube ufane nesidlo esirhabaxa.
- Susa intlama kwisitya, kwaye uyicinezele kwidiski. Ukuba uyayisonga, yibophe ngokuqinileyo kwi-double layer yeplastiki, kwaye uyivumele iphumle efrijini malunga neyure enye okanye ubusuku bonke. Kungenjalo, ukuba ayitshisi kakhulu, yicinezele ngoko nangoko kwi-1x 10-intshi ephezulu ene-tart enomsila osuswayo (kulula ukuyiphatha). Kodwa ukuba kushushu kakhulu, yicinezele kwidisk, uyisonge ngokuqinileyo kuluhlu oluphindwe kabini lweplastiki, kwaye uyiyeke iphumle efrijini ubuncinane imizuzu engama-1 ukukhulula intlama.
- Sebenzisa iminwe yakho kunye nesithende sesandla sakho okanye ikomityi yokulinganisa esezantsi-esicaba ukucinezela intlama ngokuqinileyo kwaye ngokulinganayo ibe umaleko olinganayo emazantsi nangaphezulu emacaleni, uqinisekise ukuba ungavumeli i-crust ijiye kwiikona ze-10- intshi ipani tart kunye ezantsi esuswayo. (Kungabonakala ngathi awuyi kuba nentlama eyaneleyo, kodwa iya kuhlangana; yiba nomonde)
- Nciphisa naluphi na ukugqithisa ngommese wokulinganisa, ngoko ke inhlama iphelele kunye nomphetho wepani. Ukuba kukho amabala angenanto, zipeyishe usebenzisa intlama echetyiweyo. (Ukuba intlama ye-pastry iyancipha ngokukhawuleza, yifake efrijini imizuzu emi-2 ukuya kwemi-5). Ekugqibeleni, dock ezantsi kwe-crust ngefolokhwe ukuze ugcine amaqamza angabikho ngexesha lokubhaka. Gubungela ngeplastiki kwaye uzifake efrijini iiyure ezi-1-½ ukuze uvumele intlama iphumle.
- Indlela yokuRola: Susa intlama efrijini kwaye uyivumele inyibilike kancinane ukuze iyenze ibe lukhuni xa iqinile malunga nemizuzu emi-5 ukuya kwe-10. Gcoba indawo yokusebenza ecocekileyo kunye nepini yokuqengqeleka ngomgubo. Gquba intlama ye-pastry kwisangqa esicaba ngokufaka uxinzelelo kunye nokujikeleza intlama phakathi kokudlula.
- Sebenzisa i-bench scraper ukuphakamisa intlama kwaye uyibeke ngobunono ngaphakathi kwe-10x 1-intshi ephezulu ye-tart ene-fluted tart kunye nezantsi elisuswayo. Nciphisa naluphi na ukugqithisa ngommese wokulinganisa, ngoko ke inhlama iphelele kunye nomphetho wepani. Ukuba kukho amabala angenanto, zipeyishe usebenzisa intlama echetyiweyo. Dock umzantsi we-crust ngefolokhwe.
- Ukutshisa i-oven ukuya kwi-350 degrees F kwaye ubeke i-rack embindini we-oven. Beka i-pate sucree kwi-baking sheet kwaye ubhake imizuzu engama-25 ukuya kwe-30 okanye kude kube mdaka wegolide. Susa kwi-oven kwaye uvumele ukupholisa ngokupheleleyo kwi-wire rack. Susa ngobunono iringi yetart kwaye uthumele iqokobhe kwisitya sokuphakela. Gcwalisa njengoko unqwenela.
amaNqaku
- Inhlama ye-Pate Sucree inokugqunywa ngokuqinileyo kwi-double-layer yeplastiki kwaye igcinwe efrijini ukuya kwiintsuku ze-5.
- I-Baked Pate Sucree ingagcinwa, ihlanganiswe kakuhle, kwindawo yokushisa ukuya kwi-1 iveki.
Lonke ulwazi lwesondlo lusekwe kwizibalo zomntu wesithathu kwaye luqikelelo kuphela. Iresiphi nganye kunye nexabiso lesondlo liya kwahluka ngokuxhomekeke kwiibrendi ozisebenzisayo, iindlela zokulinganisa, kunye nobukhulu bezabelo kwikhaya ngalinye.