Ukuba ukhe wazama ukwenza i-brioche ukusuka ekuqaleni, uyazi ukuba ukufezekisa ukuthungwa okukhanyayo kunye ne-fluffy kunokuba yinkqubo echitha ixesha.Esinye sezixhobo ezisebenzayo kulo msebenzi ngumxube wokuma.Kule post yebhlog, siza kuphonononga ukubaluleka komxube wokuma ekwenzeni ibrioche kunye nexesha elilelona lokuxova elifunekayo ukufezekisa ukuhambelana kwentlama yebrioche.
Kutheni usebenzisa umxube wokuma?
I-Brioche, isonka saseFrentshi esaziwa ngokutyebileyo, i-flavour yebhotela, idinga izinga eliphezulu lophuhliso lwe-gluten.Kulapho umxube wokuma uba sisixhobo esibalulekileyo sasekhitshini.Izixube zokuma zenzelwe ukuphatha intlama enzima kunye namaxesha amade okuxuba afunekayo kwiibrioches kunye nezinye izonka ezifanayo.
Iinzuzo zokusebenzisa umxube wokumisa ukulungiselela intlama ye-brioche zininzi.Okokuqala, injini enamandla yomatshini kunye nezixhobo ezahlukeneyo ziqinisekisa inkqubo engaguqukiyo necokisekileyo yokuxova.Oku kukhokelela kwisakhiwo se-crumb kunye nekhonkco elaneleyo legluten.Ngaphezu koko, ukusebenzisa umxube wokuma konga ixesha namandla kuba kuphelisa imfuno yokuxova ngesandla, nto leyo enokucaphukisa xa usebenza nentlama yebrioche.
Elona xesha lokuxova:
Ixesha elifanelekileyo lokuxova intlama ye-brioche kwi-stand mixer inokwahluka, kuxhomekeke kwiresiphi ethile kunye nomatshini osetyenzisiweyo.Nangona kunjalo, umgaqo jikelele wesithupha kukuxova intlama kwisantya esisezantsi ukuya kwisantya esiphakathi malunga nemizuzu eyi-10-15.Eli xesha livumela ixesha elaneleyo lokuba i-gluten iphuhlise kwaye inhlama ifinyelele ukuhambelana kwayo okufunayo.
Ngethuba lemizuzu embalwa yokuqala yokuxova, unokuqaphela intlama enamathele emacaleni esitya sokuxuba.Oku kuqhelekile ngokupheleleyo.Misa umxube, uhlahlele emacaleni esitya nge-spatula yerabha, kwaye uqhubeke uxova.Inhlama iya kuba yi-elastic ngakumbi kwaye ikhuphe emacaleni esitya ngokuhamba kwexesha.
Qinisekisa ukulungela intlama:
Ukuqinisekisa ukuba intlama ixoxwe ngokuchanekileyo, yenza "uvavanyo lwefestile yefestile."Thatha inxalenye encinci yentlama kwaye uyilule ngobumnene phakathi kweminwe yakho.Ukuba yolula ngaphandle kokukrazula, kwaye unokubona ukukhanya kukhanya kuyo, i-gluten iphuhliswe ngokupheleleyo kwaye intlama ilungele ukuvavanywa.Ngakolunye uhlangothi, ukuba inhlama ikrazula okanye iqhekeke ngokulula, ukuxova okungaphezulu kuyafuneka.
Khumbula ukuba ixesha alikuphela kwesalathisi sempumelelo yokuxova;kwaye ixesha alikuphela kwesalathiso sempumelelo yokuxova.Iimpawu ezibonakalayo ezifana nokuthungwa kunye nokunwebeka zibaluleke ngokulinganayo.Ukuthembela kwimvelo yakho kunye nokuqhelana nokuhambelana kwentlama kuyisitshixo sokwenza i-brioche.
ukuququmbela:
Ukufezekisa ukuhambelana kwentlama ye-brioche egqibeleleyo kuthatha umonde kunye nokuchaneka.Ukusebenzisa umxube wokuma kunokwenza lula inkqubo kwaye konge ixesha, nto leyo eyenza kube lula ukonwabela ii-baguettes ezimnandi.Ngokuxova intlama ye-brioche malunga nemizuzu eyi-10-15, uya kuqinisekisa uphuhliso olufanelekileyo lwegluten kwaye ufezekise ukukhanya, umphumo obumnandi.Zama iindlela ezahlukeneyo zokupheka, nikela ingqalelo kwiimpawu ezizodwa zomxube wakho wokuma, kwaye uqhubeke nokulola izakhono zakho zokwenza ibrioche ngokuziqhelanisa.Zilungiselele ukuchukumisa abahlobo bakho kunye nosapho nge-brioche yasekhaya!
Ixesha lokuposa: Aug-14-2023