Konke malunga negwele: Zeziphi iintlobo ezikhoyo kunye nendlela yokuzisebenzisa ngokufanelekileyo

Igwele linokuba ngumncedi wompheki kwaye lichithe isitya. Yintoni igwele? Ziziifungi ezineseli enye eziphindaphindeka ngokukhawuleza xa zidibana nolwelo kwaye zibangele inkqubo yokubila eyenza intlama inyuke.

Zeziphi iintlobo zegwele ezikhoyo?

Kukho iintlobo ezininzi zegwele - nganye ineempawu zayo.

• Igwele elicinezelweyo lolona didi luthandwayo noluthandwayo ngababhaki. Zikwabizwa ngokuba yigwele eliphilayo okanye elitsha. Benza izinto ezibhakiweyo zikhukhumeze kwaye zithambe, kwaye intlama iphakama ngokukhawuleza. Igwele elicinezelweyo kufuneka linyibilike emanzini ukuze liqalise ukuphindaphindeka. Igwele elicinezelweyo ligcinwa malunga neentsuku ezili-12 kwisitya esiphawulweyo, kodwa kuphela iintsuku ezimbalwa kwisitya esivulekileyo.
• Igwele elomileyo likwabizwa ngokuba yigwele elisebenzayo. Isoloko isetyenziselwa ukubhaka isonka. Zinokongezwa kumgubo okanye ezinye izithako ezomileyo ngaphandle kokuhlanjululwa emanzini. Imvubelo eyomileyo igcinwa ixesha elide - ukuya kutsho kwiminyaka emi-2 kwisitya esivaliweyo. Kodwa intlama kunye nabo ayifani ne-lush kunye ne-flavour.
• Igwele elinyibilikayo ngokukhawuleza luhlobo lwegwele elomileyo elineegranules ezintle. Kufanelekile kuba akufuneki wenze imvubelo emuncu kwangaphambili. Uxove le mvubelo ngokuthe ngqo kwintlama kwaye uyivumele iphakame. Igwele elikhawulezayo lenza intlama ibe lula, ibe nencasa kwaye ibe nencasa.
• Ibhiya kunye negwele lewayini zisetyenziselwa ukwenza iziselo zegama elifanayo kunye ne-kvass. Ngokuqhelekileyo azidibanisi kwizinto ezibhakiweyo ngenxa yencasa yazo ethile.

Nokuba loluphi uhlobo lwegwele olukhethayo, qiniseka ukuba ujonge umhla wokuphelelwa kwawo phambi kokuba ulithenge. Emva komhla wokuphelelwa yisikhathi, imvubelo "iyafa" kwaye ayinayo impembelelo yokubhaka.

Indlela yokusebenzisa igwele ngokufanelekileyo ekubhakeni

Xa wenza intlama yemvubelo, bambelela kule migaqo ilandelayo.

1. Bala umlinganiselo wegwele. Ngokuqhelekileyo, inani lemvubelo eliza kongezwa kwintlama linikezelwa kwiresiphi. Kodwa ukuba iresiphi ayinalo ulwazi olunjalo - sebenzisa malunga ne-30-50 g yemvubelo nge-1 kg yomgubo. Kwakhona, khumbula ukuba i-10 g yegwele elomileyo lilingana ne-30 g yegwele elicinezelweyo (eliphilayo).
2. Lungiselela i-sourdough - ukwenza oku, yongeza imvubelo kulwelo olufudumeleyo (ubisi okanye amanzi). Apha kulapho bazakuqala khona ukwanda. Ulwelo akufunekanga lube shushu ngaphezu kwe 35° C, okanye igwele liya kufa.
3. Shiya i-sourdough kwi-15-20 imizuzu, uze uyisebenzise ukwenza inhlama.
4. Musa ukongeza iswekile kwi-sourdough ngokukhawuleza. Le yimpazamo eqhelekileyo yokupheka. Kungcono ukongeza iswekile kwintlama emuncu ekupheleni xa igwele liphindaphindeke ngokwaneleyo. Ngaphandle koko, intlama ayiyi kuba njenge-fluffy.
5. Imvubelo ekhawulezayo ilungiselelwe ngaphandle kwentlama emuncu. Zongezwa ngokukhawuleza kwintlama.
   Shiya intlama yemvubelo ukuba iphakame imizuzu engama-20-50 kwindawo efudumeleyo, kodwa ingabi shushu. Unokubeka intlama kufuphi ne-radiator. Okanye ukufudumala i-oven kancinane, yicime, kwaye ubeke i-pan kunye nentlama kuyo.
6. Inhlama yegwele kufuneka inyuse umthamo kabini. Emva koko, unokubumba kwaye ubhake ngayo.

Enye indlela yokusebenzisa igwele ekuphekeni ngaphandle kokubhaka

Imvubelo inokutyebisa isobho okanye i-sauce - ngokoqobo, i-pinch yemveliso yanele. Unokongeza igwele kwiisuphu ezimuncu, i-rassolnik, kunye ne-borscht eluhlaza. Ngenxa yale njongo, imvubelo ithosiwe kuqala nge-anyanisi kunye ne-karoti kwaye yongezwa kwisobho.