Cikakkar Kullun Yisti: Amintaccen Abincin girke-girke da Binciken Kuskure

Yisti kullu ya zo da amfani don yin pies, pancakes, pizzas, da rolls.

Sanin yadda ake yin yisti kullu yana zuwa da amfani a cikin gida. Ana iya amfani dashi don yin pies, pizzas, buns, da burodi. Wannan nau'in kullu ana ɗaukarsa sosai.

All-manufa yisti kullu: mai sauki girke-girke

• gari - 450 g.
• Kwai - 1 pc.
• Dry yisti - 7 g.
• madara - 250 ml.
• Gishiri - 1 teaspoon.
• Sugar - 2 teaspoons.
• Man kayan lambu - 3 tablespoons.

Zafi madara da ɗauka da sauƙi a doke tare da kwai tare da whisk. Sa'an nan kuma ƙara sukari da yisti. Dama da cakuda har sai da kama. Sa'an nan kuma sake haɗa shi da man sunflower. Ƙara gishiri kuma a hankali ƙara gari da aka siffa ta sieve. A fara fara cuɗa kullu da cokali sannan da hannuwanku. Ya kamata kullu ya zama dan kadan.

Sanya kullu a cikin babban kwano kuma a bar shi a wuri mai dumi na awa daya, kamar a cikin tanda mai zafi. Kullu ya kamata ya tashi sau biyu. Yayyafa kullu da gari da kuma knead. Bayan haka, zaku iya siffanta kullu a cikin samfurin da ake so.

A sauki girke-girke na yisti puff irin kek

• gari - 750 g.
• Butter - 200 gr.
• Gishiri - 1 tsp.
• Sugar - 3 tsp.
• Yisti bushe - 7 gr.
• Ruwan dumi - 85 ml.
• madara mai dumi - 120 ml.
• Kwai - 1 kwai.

Ki dumama ruwa kadan, sai ki narke yisti da cokali guda na sukari a ciki. Bar a cikin busassun wuri na minti 15-20. Ki tankade gari, gishiri, da sauran sugar akan tebur. Gurasa man shanu a cikin gari. Shafa gari da man shanu da hannuwanku har sai an samu ƙulle-ƙulle. A cikin miya mai yisti, sai a buga kwai a zuba madarar, a kwaba.

A yi rijiya a tsakiyar gyadar fulawa sai a zuba miya da madara. Knead kullu mai santsi da taushi. Kunsa a cikin fim ɗin cling kuma sanya a cikin firiji don 2 hours. Za a iya ajiye kullu a cikin injin daskarewa - don yin haka kana buƙatar mirgine shi a hankali, sanya fim ɗin ɗorawa a saman kuma kunsa shi a cikin takarda.

Me yasa yisti kullu ba ya aiki: kurakurai na kowa

Bari mu lissafa kurakurai na yau da kullun waɗanda ke sa kullu ya daina tashi ko kuma ya zama “toshe”.

1. Rayuwar yisti mara kyau. Yisti mai bushe a cikin buɗaɗɗen kunshin ana adana shi daga kwanaki biyu (ba aiki) zuwa wata 1 (aiki). Idan ka adana yisti ya daɗe, ba zai kunna ba kuma tururi ba zai fita ba.
2. Ba daidai ba zazzabi na ruwa ko madara. Dole ne a ƙara yisti zuwa dumi, amma ba ruwan zafi ba, in ba haka ba, ba zai kunna ba.
3. Kullun bazai tashi ba idan ba ku bar shi ya tsaya a wuri mai dumi ba na awa 1 bayan kunduwa.
   Idan an zuba sukari ko gishiri da yawa a cikin kullu, zai daina yin taki kuma ba zai tashi ba.
4. Idan kullu yana da ƙanshin yisti mai ƙarfi - kun ƙara yisti mai yawa. Don gram 500 na kullu, ɗauki 5 grams na yisti.