Ingulube Yase-Iberia Yadonsa Ingulube ku-Brioche Bun nokwatapheya no-anyanisi

Kumabhanisi: Shisisa kancane ubisi, ibhotela noshukela ukuze imvubelo ikhuphuke. Thela le ngxube kumshini wokwenza ukudla ukuze kuqhutshekwe nokucubungula. Vula i-processor yokudla bese wengeza ingxenye kafulawa, usawoti kanye neqanda. Hlanganisa imizuzu engu-8 ngenkathi ufaka ingxenye yesibili kafulawa ku-spoonful. Ngemva kwemizuzu engu-8, hlukanisa inhlama ibe amabhanisi angu-8 anobukhulu obulinganayo (cishe amagremu angu-90 ngalinye) bese uvumela ukuphakama imizuzu engu-40. Bese uxubha ngengxube yeqanda le-yolk-milk bese ubhaka kuhhavini ekushiseni okungu-200 phezulu nangaphansi imizuzu engu-13. Amabhanzi manje aselungile futhi angaphola.

Sika u-anyanisi obomvu ube ngamasongo angaba ngu-0.5 cm ubukhulu bese uthosa emafutheni nasebhotela. Ngemva kwesikhashana, engeza ushukela omncane nosawoti bese ugcoba uviniga obhalsamu. Sika ukotapheya ube amaweji bese ubeka ku-burger, uchofoze ngosawoti omncane wasolwandle namafutha omnqumo. Ekugcineni, faka u-anyanisi we-caramelized phezulu bese ukhonza.

Hlanganisa ingxube yezinongo ze-grill nezipuni eziyi-1 - 2 zikashukela ngayizolo, kufanele inambithe ubumnandi obuncane. Isibonelo, ingxube yenyama yengulube equkethe usawoti ongu-1% futhi akukho flavour noma ezinye izithasiselo, izinongo ezigaywe kahle nje, ifanelekile. Bese uhlikihla i-roast kahle ngale ngxube. Okubalulekile: Sebenza ngesipayisi kahle lapho inyama inamazinyo kanye nemifantu ngenxa yokusanhlamvu, lapho ingaphakathi ngaphakathi, i-flavour eyengeziwe izoba nayo kamuva. Bese ufaka esikhwameni sefriji bese ukhama wonke umoya noma i-vacuum seal nge-vacuum sealer. Ngosuku lokulungiselela, shisa ihhavini ku-110 ° C. Ihora elingu-1 ngaphambi kokuqala, khipha i-roast esiqandisini ukuze ifinyelele izinga lokushisa. Hlanganisa ijusi yesithelo, 1 - 2 wezipuni zikashukela kanye nesitoko esigxilile ngempela (impushana yesitoko eningi namanzi amancane). Khipha okugazingiwe ephaketheni lakho bese uthela konke okukuyo engxenyeni yejusi yezithelo. Uma unesirinji yokosa, lungiselela okwengeziwe futhi "ugobe" okugazingiwe ngayo, lokho kuyenza ibe spicier futhi ibe namanzi amaningi. Thela le ngxube endishini engangeni kuhhavini bese uyibeka ngaphansi kokuthosiwe kuhhavini. Gcoba i-thermometer yenyama phakathi nendawo. Manje faka i-roast ku-grill rack phezu kwesitsha ngengxube yejusi yesithelo, hhayi phezulu kakhulu, kunalokho phansi kuhhavini. Manje bese uhlola ukuthi ingabe lusekhona yini uketshezi endishini, uma kungenjalo, mane ungeze amanzi noma ijusi noma umhluzi, kuye ngokunambitha kwakho. Ngemva kwamahora angu-3 - 4, lapho okugazingiwe kunezinga lokushisa eliphakathi kuka-70 ° C, xubha noma ugcobe uketshezi olungaphansi kwalo ngezikhathi ezithile. Ungethuki, i-roast ivamise ukuba ne-"plateau phase", okungukuthi izinga lokushisa eliwumgogodla, elikhuphuka kancane kancane, lihlale lisezingeni elifanayo isikhathi eside, kuze kufike ehoreni, ngezinye izikhathi lize lehle kancane, kodwa lokhu kuyinto evamile. Ngakho-ke kubalulekile ukuthi izinga lokushisa likahhavini linganyuswa. Lapho i-roast ifinyelele izinga lokushisa eliyisisekelo lika-90 - 95 ° C ngemuva kwe-approx. Amahora angu-6, khipha okuthosiwe kuhhavini bese ukugoqa nge-aluminium foil bese ufaka amathawula. Bese kuba ngcono ukupakisha ibhokisi elipholile (elingapholisiwe), njengoba lokhu kugcina ukushisa. Kufanele iphumule lapho okungenani ihora. Ngemuva kwesikhathi sokuphumula, vula ukupakisha, engeza uketshezi oluqoqiwe kwenye isoso, ushise futhi futhi uyilungiselele. Khetha i-roast ehlukanise ngezimfoloko ezimbili ukuze ukwazi ukususa amafutha futhi uthole izingcezu zenyama eziqotshiwe. Faka inyama endishini bese uthela isoso kancane phezu kwayo ngezikhathi ezithile. Bese umboza nge-aluminium foil futhi uhlale ufudumele kuhhavini ngo-50 ° C kuze kudliwe.