Kwisitya somxube wokuma ofakwe kwi-attachment hook yentlama, hlanganisa umgubo wesonka, ubisi olomileyo, kunye noshukela. Kwipani encinci, fudumeza ubisi kude kube dikidiki (100°F ukuya ku-110°F). I-saucepan akufanele ishushu kangangokuba awukwazi ukuchukumisa ngaphantsi kwepani. Ukuba ubisi lushushu kakhulu, lunokubulala igwele, kodwa ukuba lupholile kakhulu, aluyi kudibanisa nezinye izithako.

Okulandelayo, kwisitya esincinci, sebenzisa ifolokhwe ukuxubha imvubelo ngecephe eli-1 lamanzi adikidiki (angashushu) ukuze uvule imvubelo. Vumela umxube uhlale de ube bubbly, malunga 2 imizuzu. Ukuba inogwebu, igwele liyasebenza. Ukuba akunjalo, qala kwakhona ngebhetshi entsha yegwele kunye namanzi adikidiki.

Emva koko, yongeza umxube wemvubelo, kunye netyuwa kumxube womgubo. Gwema ukubeka umxube we-yeast kunye netyuwa ekudibaneni ngokuthe ngqo, okunokuphelisa igwele; ungafefa eminye imixube yomgubo phezu komxube wegwele kwiinshurensi.

Xuba ngesantya esiphantsi de izithako zifakwe. Yongeza amanzi ashiyekileyo adikidiki (angekho shushu) kunye nawo onke amasi adikidiki (angashushu). Hlanganisa ngesantya esiphantsi, uze unyuke ukuya phakathi, de kube izithako zifakwe, kwaye inhlama iqala ukukhupha ecaleni kwesitya, malunga ne-1 ngomzuzu.

Gcoba amacala kanye okanye kabini ukuba kufuneka udibanise izithako. Kulungile ukuba intwana yomgubo ihlala ezantsi kwesitya-uya kuyibandakanya kamva. Okulandelayo, faka ibhotolo enye icephe ngexesha. Ngomxube wesantya esiphantsi, yongeza i-tablespoon yokuqala yebhotela, ihlulwe kwiincinci ezincinci. Yandisa isantya somxube ukuya phakathi kwaye uqhubeke uxuba de ibhotolo ivele inyamalale, malunga nomzuzu omnye okanye njalo.

Phinda le nkqubo de yonke ibhotela ifakwe ngokupheleleyo kwaye inhlama ibonakala igudile. Qaphela ukuba ungayisebenzisi kakhulu intlama ngokuyixuba ngokukhawuleza okanye ixesha elide okanye uvumele ibhotela ithambe ukuya kwindawo yokunyibilika. Khupha amacala esitya. Inhlama inokuqala ukukrazula emacaleni esitya ngokwayo, okanye inokunamathela kancinci, kodwa kufuneka ivakale njengobunzima obunye.

Yongeza iqhekeza elincinci lebhotolo kwitawuli yephepha kwaye uyisebenzise ukubhotela isitya esikhulu seglasi. Usebenzisa izandla ezigreyidi kancinane ezingafumileyo kakhulu okanye zomile kakhulu, jikela intende yakho ibe sisimo. Khupha ngobunono intlama kwisitya somxube wokumisa kwaye uqabe intlama kwisitya seglasi egayiweyo. Inhlama kufuneka isuke ngokulula kwisitya kule ndawo.

Gubungela isitya seglasi ngetawuli ecocekileyo yekhitshi kwaye uvumele intlama iphakame kwindawo engenazo idrafti kwiqondo lokushisa (68 ° F ukuya ku-77 ° F / 20 ° C ukuya ku-25 ° C) de ibe iphindwe kabini ngobukhulu, malunga ne-45 ukuya. Iyure e-1. Ngoxa inhlama iphakama, lungiselela i-pan yesonka. Sebenzisa i-brush ye-pastry ukuze ugqoke ngokukhawuleza ngaphakathi kwe-13 "x 4" x 4 "I-Pullman Loaf Pan ngeoli. Qala ukukhangela inhlama emva kwemizuzu engama-45, ngakumbi ukuba ikhitshi yakho ishushu kakhulu, inokukhawulezisa inkqubo yokunyuka. Ukuba inhlama sele iphindwe kabini ngobukhulu, qhubela phambili ekubumbeni.

Okokuqala, umgubo kancinane kwindawo yokusebenza. Ukutyhila intlama kunye nezandla zakho okanye i-dough scraper ukuze uyityibilikise ngobunono intlama ukusuka emacaleni esitya kunye nomsebenzi; flip ngobunono intlama phezu. Gcoba izandla zakho kancinci ngokuhlikihla izandla zakho kwindawo esebenza ngomgubo.

Emva koko, usebenza ngokuthe tye kwintlama, tyhala ngobunono ngesithende sesandla esinye ukuze uyicame intlama ibe yi-oblong shape malunga ne-intshi ubude kunobude bepani yesonka, kunye nemiphetho emide ijongene nawe. Emva koko, sebenzisa isandla sakho sasimahla ukuze ubambe intlama ngobunono, uyigcine ikwindawo njengoko esinye isandla sakho sicaba ngesithende. Ngeli xesha, iziphelo ezimfutshane ziya kujikelezwa.

Ukufezekisa ubume obuxande ngakumbi, phinda imida emifutshane yentlama ngaphakathi kwinqanaba lentlama, ngokwaneleyo ukwenzela ukuba umgca omde wexande ubude obufanayo nepani. Cinezela kancinane phantsi kwee-seams.

Xa ubhaka isonka, inhlama iya kwanda phezulu, kungekhona emacaleni, ngoko eli lithuba lakho lokufumana ukulingana okufanelekileyo. Gcoba ngobumnene intlama kwi-log enzima. Qala ngezandla zakho zisicaba kwindawo yomsebenzi, kunye neminwe yakho yesalathiso phantse ichukumisa kwaye izithupha zakho zibuyela ngasemva kuwe. Umphetho wentlama ukude kakhulu kuwe kufuneka uphantse ubambe iminwe yakho yesalathiso.

Sebenzisa ngobunono iminwe yakho yesalathisi ukuze uqale ukuqengqeleka umda wentlama kuwe, ekugqibeleni usebenzisa intende yesandla sakho kunye nezithupha zakho ukuze uzenzele intlama. Njengoko uqengqeleka, sebenzisa ngobunono izithupha zakho ukuze ungene emacaleni ngaphakathi ukuze uphephe ukolula intlama. Phinda oku kuqengqeleka okuthambileyo ukuya kumaxesha ama-6 ukwenza ilog eshinyeneyo.

Umbindi welogi kufuneka ube malunga nobude obufanayo neziphelo, kwaye ilogi kufuneka ibe nobude obufanayo nepani yesonka. Ngokucokisekileyo, faka i-log yentlama kwi-pan elungiselelwe, i-seam-side phantsi.

Kancinci i-oyile iqhekeza lephepha lesikhumba elikhulu ngokwaneleyo ukugquma umphezulu wepani yesonka, kunye ne-intshi okanye ezimbini ze-overhang.

Vumela inhlama iphakame okwesibini kwiqondo lokushisa lokushisa (68 ° F ukuya ku-77 ° F / 20 ° C ukuya kwi-25 ° C) kwindawo engenama-drafti, ehlanganiswe nephepha le-oiled parchment (i-oiled side down) kunye nobunzima. Ukuba usebenzisa i-pan ye-Pullman, unokwenza inhlama iphakame kunye nesiciko se-Pullman esineoli ephantsi phezulu.

Ukuba ubhaka isonka esinomphezulu ojikelezayo, ungasebenzisa iqhekeza leplastiki elifakwe ioli njengesigqubuthelo endaweni yesivalo okanye ubunzima. Emva kwemizuzu engama-30, qalisa ukujonga inhlama. Ukuba inyuka ngokukhawuleza kwaye ilinganisa i-intshi engu-½ (malunga nomnwe om-1 ububanzi) ngaphantsi komphetho wepani, shenxisa i-oven rack ukuya kwindawo yesithathu esezantsi kwaye ufudumeze i-oven ukuya kwi-390 ° F/200 ° C.

Umphezulu osicaba, shiya intlama egqunywe ngesiciko sePullman. Beka i-pan yesonka kwiphepha lokubhaka ukukhusela i-crust ephantsi ukuba i-browning kakhulu. Beka i-baking sheet kunye ne-pan yesonka kwi-rack ephakathi kwi-oven eshushu. Qala ukubhaka ngokukhawuleza ukuba i-oven ishushu. (Qaphela ukuba ukufudumeza i-oven kwangaphambili kuya kwenza ikhitshi lishushu, nto leyo enokubangela ukuba intlama iphakame ngokukhawuleza.) Emva koko, beka ipani yesonka ngokuthe tye kumbindi we-oven rack.

Ukuba inhlama iphakama ngokukhawuleza, qhubeka uyiyeke iphumle, ukuya kuthi ga kwiyure eli-1 ubude, ukutshisa i-oven xa inhlama ibonakala iphantse iphakame. Ukuba intlama i-over-proofs (ithetha ukuba iphakama ngaphezu kwe-½ intshi ngaphantsi komphetho wepani), zama ukubhaka ngaphandle kwesiciko ukukhusela isonka ukuba singadiliki.

Bhaka de isonka sikhule ngokupheleleyo kwaye i-crust yenziwe, malunga nemizuzu engama-45 ukuya kwe-50. Okanye ide ifike kubushushu bangaphakathi obuyi-185 ukuya kwi-190 degrees F kwithemometha yokufunda ngoko nangoko. Susa ngokucophelela isiciko (ukuba usebenzisa) kwaye uqhubeke ubhaka de i-crust ifezekise umbala obomvu wegolide okanye umbala wobusi okhanyayo, malunga nemizuzu eyi-10 ukuya kwe-15 ubude. Ukuba isonka siyawa ngexesha lokubhaka okanye sijonge ngaphantsi emva kokususa isiciko (ukuba usebenzisa), qhubeka ubhaka ukuya kuthi ga kwi-1 yeyure iyonke.

Yikhulule isonka sisafudumele. Emva koko, flip i-pan ibheke phantsi kwi-towel yesitya ecocekileyo-ipholile ijonge phantsi kwi-rack rack ubuncinane iyure eli-1 ngaphambi kokuba uyinqumle; oku kuya kuthintela umphunga ukuba ungaphumi kwaye wenze isonka some.

Gquba isonka ngendwangu kwaye uyibeke kwisikhwama sephepha. Gcina kwiqondo lokushisa ukuya kwiintsuku ezi-5. Ukuba iqhwa, linda de isonka sipholile ngokupheleleyo. Yigcine kwibhegi yesikhenkcezisi ukuya kuthi ga kwiinyanga ezi-3-Thatha isonka kwiqondo lokushisa ngaphambi kokukhonza.