Cuntada Farta leh Caviar iyo Champagne

Baguette-ka, marka hore burka sarreenka ku rid baaquli. Kadibna baaquli kale, ku burburi khamiirka 300 ml oo biyo qandac ah oo walaaq ilaa uu milan yahay. Tan milix ku qas burka sarreenka oo si fiican isku walaaq.

Dabool oo u ogolow cajiinka inuu kaco meel qabow ilaa 6 saacadood ilaa ay xumbo ka samaysanto. Hadda si tartiib ah ugu qas burka 300 g ilaa cajiinka siman uu sameeyo.

Ku soo jeedi dusha burka oo si xoog leh u cajii ilaa 10 daqiiqo. Ku soo celi cajiinka baaquli, kula saydhaa bur yar oo u ogolow 2 saacadood oo kale meel diiran, ilaa qadarku labanlaabmo.

Hadda u kala qaybi cajiinka laba qaybood oo siman oo u samee kubbado. Ku dabool maro oo ha ku nasato 5 daqiiqo.

Marka hore kubad kala saar gacmahaaga si aad u sameysid leydi, laabi cidhifyada gudaha oo si siman u riix. Dul saxanka, hoos u cadaadi cajiinka oo duub duubka hore iyo gadaal ugu rogo calaacalahaaga. Ka shaqee xarunta dibadda ilaa ay ka tahay 3-4 cm oo keliya. Si la mid ah u samee inta kale ee batterigu.

Kadibna ku rushee xaashida dubista si khafiif ah bur, dhig baguettes dusheeda, ku dabool maro yar oo qoyan oo u daa inay u kacaan 1-2 saacadood oo kale ilaa ay laba jeer ka weyn yihiin.

Hadda foornada preheated ilaa 250 ° C. Isku qas sonkorta 75 ml oo biyo ah. Si qoto dheer u jar baguettes xagal 3 jeer oo ku dul dheji tareenka dhexe ee foornada oo dubi ilaa 40 daqiiqo - ku rusheynta biyaha had iyo jeer.

Qiyaastii 10 daqiiqo ka dib, ku caday roodhida biyaha sonkorta (ka dhaaf boosaska). Ugu dambeyntii, marka baguettes ay ka soo baxaan foornada, ku dabool maro qallalan 10 daqiiqo.

U diyaari caviar-ka iyo kareemka si qurxin leh oo ku adeeg baguette cusub. Tani waxay si fiican ula socotaa champagne.