Ngeli nqaku linika umdla uya kufumana ngokweenkcukacha Indlela yokutshintsha igwele? Sikubonisa iindlela ezahlukeneyo zokukhetha.
Indlela yokutshintsha igwele?
Igwele liqela le-unicellular fungi eneempawu zokuvelisa ukubola okanye inkqubo yokuvundisa, ngakumbi ishukela kunye ne-carbohydrates ekwazi ukuvelisa ezinye izinto eziphumayo, kubandakanywa utywala kunye ne-carbon dioxide.
Igwele lisetyenziselwa ubugcisa bokupheka, ekubeni i-enzymes yayo ivuselela ukukhula kwentlama kwaye ngoko ke ubukhulu bayo buphindwe kabini. Kwelinye icala, inceda ekuvundiseni iidiliya, izinto ezikrwada zezinye iziselo ezinxilisayo ezifana newayini, kunye neecereals.
Ngoku, kunokwenzeka ukuba le mveliso ibalaseleyo ilahlekile kwi-pantry yethu kwaye sizifumana sikwimfuno yokutshintsha igwele. Ukuze wenze ukutshintshwa okwaneleyo, kuyimfuneko ukwazi iindidi zegwele. Ukwazi ezi ntlobo zegwele kunokuyifaka endaweni yayo ngempumelelo.
iintlobo zegwele
Ngaphambili sikhankanye ukuba ukwazi indlela yokutshintsha igwele Kubalulekile ukwazi iintlobo zegwele. Kule meko, kukho iindidi ezimbini, i-booster kunye ne-ferments. Ngezantsi siza kuchaza ngamnye wabo.
izincedisi
Ii-boosters ziimveliso ezinegwele okanye ezikwaziwa ngokuba zi-emulsifiers zekhemikhali. Ezi mveliso zibizwa ngokuba kubugcisa bokupheka njengegwele. Nangona ukuziphatha kwayo akufani negwele esilaziyo, kodwa inika iziphumo ezifanayo nezisebenzayo.
Olu hlobo lwegwele alubiliswa, ngoko ke akufanele lusetyenziswe ukwenza isonka okanye iimveliso ezifanayo. I-impellers yongeza umoya kumalungiselelo ethu, ukulawula ukukhupha kunye nokunyusa imveliso esisebenza kuyo, kodwa akukho mnikelo omnye.
Ezi arhente zinegwele okanye i-boosters kufuneka zibandakanywe ekupheleni kokulungiswa kobuninzi bethu bolwelo kwaye kufuneka siyibeke kwi-oven ngokukhawuleza, oku kuya kuvelisa iziphumo esizilindeleyo.
I-impellers ifanelekile ukulungiselela ii-cookies, iikeyiki, iibhiskithi, iikeyiki, ii-muffins, ii-tarts, phakathi kwezinye iiresiphi. Ngoku, ukuze sazi ukuba zeziphi ezi arhente zinegwele, siyazivumela ukuba sikuxelele ukuba sele uzazi.
Zezi umzekelo umgubo wokubhaka, ii-agent zokunyusa kunye nento eyaziwa ngokuba yi-chemical yeast. Ukutshintsha ezi mveliso ungasebenzisa ezi arhente zendalo zinegwele zilandelayo:
Amaqanda abethwe kakuhle. Kule meko sibhekisela ekwahluleni i-yolks kwabamhlophe. Abamhlophe kufuneka babethwe de bafumane ukuhambelana kwendawo yekhephu. Abanye abapheki babhenela ekubekeni intwana yetyuwa ukwenzela ukuba ukuhambelana kuchaneke. Kwelinye icala, ii-yolks kufuneka zibethelwe de zibe ne-creamy kunye ne-white consistency. Eli qhinga lasekhitshini longeza umoya kwiiresiphi zethu.
Enye into enegwele yisoda yokubhaka. Xa songeza isithako esine-acidic esifana nejusi yelamuni, ikhilimu yetartar okanye enye i-citrus yendalo, ukusabela kwenzeka okuvumela ukuba uninzi lwethu luphefumle.
Ngokufanayo, sincoma ukuba usebenzise amanzi e-carbonated, ityuwa yeziqhamo, i-molasses, ijusi yelamuni, okanye ityuwa yeziqhamo, ezongeza umoya kwiiqebengwana zakho, iidessert, phakathi kwabanye.
amagwele
Igwele yinto esiyaziyo njengegwele. Le mveliso ibonelela ngezondlo kwiindlela zethu zokupheka, njengoko ziqulethe i-microorganisms ezinomsoco kumzimba wethu.
Ezi ntlobo zamagwele zinika iiresiphi zethu incasa, ivumba, ubungakanani kunye noburhabaxa. Ngalo lonke ixesha, xa sisebenzisa amagwele kwintlama yethu, siyenza kwasekuqaleni ukuze isebenze kwasekuqaleni. Xa sishiya intlama yethu ukuba iphumle, iyakwazi ukuvubela kunye nokwandisa ubukhulu.
Igwele lisetyenziselwa intlama yesonka kunye nezinto eziphuma kuyo (isonka esiswiti kunye naluphi na olu luhlu lweemveliso), intlama yepizza, amaqebengwana amnandi, phakathi kwezinye.
Ngoku, ukwazi ukubuyisela igwele ngeli xesha, kufuneka ukwazi ukuba ungayenza ngezi mveliso zilandelayo zendalo ezifana nezi zilandelayo:
- igwele leitapile
- Intlama
- I-Sourdough enegwele ngamanzi eziqhamo
- Igwele lebhiya
- Ukuvutshelwa kwamanzi etapile
- igwele leapile
- ukubiliswa kweerasintyisi
- imvubelo yombona
- Lungiselela igwele lebhiya
Ngoku ukuba sizicacisile iimveliso ezinokunceda endaweni yegwele, sikubonisa indlela yokufaka endaweni yegwele kwamanye amalungiselelo ethu.
Indlela yokutshintsha igwele kwisonka
Impumelelo yesonka esenziwe kakuhle ixhomekeke emoyeni, ukuthungwa kunye nokuthamba. Oku kufezekiswa ngokusetyenziswa ngokufanelekileyo kwegwele, njengoko yiyo eyenza umoya, ubukhulu kunye nokuthungwa kwintlama yethu.
Yiyo loo nto kufuneka siqinisekise ukuba inkqubo yokubila yanele. Ngaphandle koko, unokuba nesonka esinzima, esincinci kwaye esomileyo, esiya kuba mnandi kwinkalakahla.
Kwimeko apho awukwazi ukufumana igwele kwimarike, siya kukuxelela indlela yokubeka imvubelo kwisonka. Ukwenza oku, ungasebenzisa i-ferments esinokuyenza ngemifuno okanye iziqhamo.
Ukuze ukwazi ukuvundisa iziqhamo zakho ngokuchanekileyo, sikushiya le mathiriyeli ilandelayo ye-audiovisual ekuxelela inyathelo ngenyathelo ukuba ungayenza njani le nkqubo ilula phantsi kolwalathiso lwengcali yezondlo.
Njengoko unokubona kwimathiriyeli ye-audiovisual, ukubiliswa kweziqhamo kunye nemifuno yinkqubo yokubilisa ethatha iintsuku ezimbalwa. Le nkqubo ivelisa ii-microorganisms ezinoxanduva lokwenza intlama yethu ikhule.
Oku kubiliswa kuyacetyiswa ukuba sifuna ukwazi indlela yokutshintsha igwele kwisonka, njengoko ezi arhente zibonelela ngokuthungwa, umoya, incasa kunye nezondlo emzimbeni wethu.
Ngoku, eli nqaku alinakuba sengqiqweni ukuba asikunikanga iresiphi yesonka secanilla saseVenezuela. Ukwenza oku, sikushiya kwikhonkco elilandelayo ukuba ungayilungisa njani, qiniseka ukuba ufake ikhonkco elinelungelo Isonka se-quill saseVenezuela
Kwelinye icala, sifuna ukuthatha eli thuba sinifundise indlela yokugcina isonka ixesha elide kunye nendlela efanelekileyo yokusinyibilikisa. Ukwenza oku, yiya kwikhonkco elilandelayo linelungelo isonka sokuqhaqha
imilinganiselo yokuthatha indawo enye igwele
Kuyafaneleka kweli nqanaba ukukuxelela ukuba yeyiphi imilinganiselo efanelekileyo yezi zixhobo zegwele ukuze ukwazi ukuzisebenzisa ngokufanelekileyo. Kufuneka uhlale ukhumbula ukuba le milinganiso iya kuxhomekeka kubungakanani bomgubo oza kuwusebenzisa, okanye kwimveliso. Umlinganiselo awufani kwisonka njengepizza. Ngokuqhelekileyo le milinganiselo imi ngolu hlobo lulandelayo:
Ukusebenzisa isiqhamo sasekhaya okanye igwele lemifuno, kufuneka wongeze amacephe amabini eziqhamo okanye igwele lemifuno kwikomityi nganye yomgubo.
Kwimeko yomgubo omuncu, kuyo yonke indebe yomgubo kufuneka udibanise amashumi amahlanu amagremu (50 gr.) Umgubo omuncu.
Kwimeko yegwele lotywala kwikomityi nganye yomgubo wongeza i-½ itispuni yegwele lotywala. Makhe sikuxelele ukuba olu hlobo lwegwele luvelisa iziphumo ezifanayo negwele lombhaki, kuba ziphuma kwi-fungus efanayo. Umahluko kuphela kukuba zinesantya esahlukileyo sokuvubela.
Ngoku, ukubilisa ngebhiya, sisebenzisa iimililitha ezili-150 zebhiya kwikomityi nganye yomgubo wengqolowa. Ukuba uza kusebenzisa le fermentation, kufuneka uthathele ingqalelo ukuba kufuneka ubale esi sixa kwezinye izinto ezingamanzi, ekubeni ibhiya ibonelela ngobuninzi bokufuma kwaye intlama ingaba namanzi amaninzi. Ngokukhethekileyo, sincoma ibhiya yobugcisa, kuba ibhiya yemizi-mveliso yenza ukuba ii-microorganisms zisebenze.
Iiarhente zokunyusa
Olunye ukhetho esinokulusebenzisa ziigesi. Oku kulandelayo kunokukhankanywa kweli qela:
Umgubo wokubhaka ungasetyenziswa itispuni enye ngekomityi nganye yomgubo wengqolowa.
I-sodium bicarbonate yenye i-arhente yokunyusa egqwesileyo. Kwikomityi nganye yomgubo wengqolowa kufuneka ubeke i-¼ itispuni yesoda yokubhaka.
iingcebiso zokupheka
Ukusebenzisa ngokufanelekileyo ezi ndawo zegwele, kubalulekile ukuba uthathele ingqalelo la macebiso alandelayo:
Kwimeko apho uya kusebenzisa iiswekile ezininzi okanye amafutha, kubalulekile ukuba uphindwe kabini inani legwele. Nokuba loluphi na uhlobo lwegwele esilukhankanyileyo apha ngasentla (lorhwebo okanye lwenziwa ekhaya), kufuneka uliphinde kabini umlinganiselo walo.
Imfihlelo yobugcisa bokupheka kwabapheki abadumileyo kukulungiselela i-pre-ferment. Kwimeko apho uya kusebenzisa i-sourdough, iziqhamo okanye imifuno yemifuno okanye ibhiya, ngokubanzi benza umxube womgubo, igwele kunye noshukela. Bayivumela ukuba iphumle ngobusuku efrijini kwaye isebenzise ngosuku olulandelayo.
Ngoku, ukuba awufuni ukubilisa kwangaphambili, kulungile. Ingasetyenziswa ngokuthe ngqo kwintlama njengokungathi yimvubelo yokubhaka okanye igwele eliqhelekileyo.
Ukuba usebenzisa ibhiya khumbula ukuba kufuneka silungelelanise ulwelo. Kule meko, kuyacetyiswa ukuba ukongeza ezinye iziselo kancinci kancinci de sifumane ukuhambelana okufunwayo kwintlama.
Okokugqibela, ukuba uza kusebenzisa ibhiya endaweni yegwele, kufuneka ibe kwindawo yobushushu begumbi. Ungaze uyisebenzise entsha efrijini okanye ebandayo.
Ungalitshintsha njani igwele kwintlama yePizza
Njengoko sinixelele, umlinganiselo wegwele lesonka awufani nentlama yepizza. Kwisonka sifuna ukuba siphakame kwaye sibambe umoya. Kwimeko yepizza, hayi kakhulu. Ngoko ke, imilinganiselo yabo iyahluka.
- Intlama yepizza enomgubo wokubhaka: Ukuba uya kusebenzisa umgubo wokubhaka, umlinganiselo ulula, kuba kuyo yonke indebe yomgubo kufuneka ubeke i-teaspoon ye-powder yokubhaka.
- Intlama yePizza eneziqhamo okanye igwele lemifuno: Umlinganiselo ulula kakhulu. Ngekomityi nganye yomgubo kufuneka ugalele i-½ itispuni yesiqhamo okanye igwele lemifuno.
- Intlama yepizza emuncu: Ngekomityi nganye yomgubo kufuneka udibanise i-50 grams yedoki emuncu. Khumbula ukuba ungalungisa i-pre-ferment njengoko kubonisiwe ngasentla.
- I-Brewer's yeast yentlama yepizza: Kwikomityi nganye yomgubo kufuneka wongeze i-¼ yetisipuni yegwele lotywala. Okwangoku khumbula ukuba eli gwele lifana negwele lombhaki. Umahluko sisantya sabo.
iingcebiso zokupheka
Xa ulungiselela inhlama yokulungiselela i-pizza, kucetyiswa ukuba uyisebenzise ngokukhawuleza xa ixutywe, ekubeni umphumo ulindelwe.
Indlela yokutshintsha igwele kwiiDonuts
Ngokufanayo, kubalulekile ukuba siqwalasele umlinganiselo xa silungiselela iidonathi.
- Iidonathi ezinomgubo wokubhaka: Ukuba uya kusebenzisa umgubo wokubhaka, umlinganiselo ulula, kuba kuyo yonke indebe yomgubo kufuneka ubeke i-teaspoon ye-powder yokubhaka.
- Iidonathi ezinomgubo omuncu: Kwikomityi nganye yomgubo kufuneka ugalele i-57 grams ye-sourdough. Kule meko, sincoma ukuba ungeze i-sourdough starter kumanzi aboniswe kwiresiphi. Xa kufanelekile, faka amanzi kwaye wenze inyathelo ngalinye lamalungiselelo akho.
iingcebiso zokupheka
Intlama emuncu kufuneka ibe kwiqondo lobushushu begumbi xa uyisebenzisa.
Indlela yokutshintsha igwele elitsha
Ukutshintsha igwele kule mveliso, kufuneka uthathele ingqalelo kuphela umlinganiselo oboniswe ngezantsi:
- Isiqhamo esenziwe ekhaya okanye igwele lemifuno: Ukusebenzisa isiqhamo sasekhaya okanye igwele lemifuno, kufuneka wongeze icephe leziqhamo okanye igwele lemifuno kwikomityi nganye yomgubo.
- Umgubo omuncu: Kwimeko yomgubo omuncu, kuyo yonke indebe yomgubo kufuneka udibanise amashumi amahlanu amagremu (50 gr.) Umgubo omuncu.
- Igwele lebhiya: Kwimeko yegwele lotywala kwikomityi nganye yomgubo wongeza ½ itispuni legwele lotywala. Makhe sikuxelele ukuba olu hlobo lwegwele luvelisa iziphumo ezifanayo negwele lombhaki, kuba ziphuma kwi-fungus efanayo. Umahluko kuphela kukuba zinesantya esahlukileyo sokuvubela.
- Ibhiya: Ngoku, ukubilisa ngebhiya, sisebenzisa iimililitha ezili-150 zebhiya kwikomityi nganye yomgubo wengqolowa. Ukuba uza kusebenzisa le fermentation, kufuneka uthathele ingqalelo ukuba kufuneka ubale esi sixa kwezinye izinto ezingamanzi, ekubeni ibhiya ibonelela ngobuninzi bokufuma kwaye intlama ingaba namanzi amaninzi. Ngokukhethekileyo, sincoma ibhiya yobugcisa, kuba ibhiya yemizi-mveliso yenza ukuba ii-microorganisms zisebenze.
Iiarhente zokunyusa
- Umgubo wokubhaka: Umgubo wokubhaka ungasetyenziswa itispuni enye ngekomityi nganye yomgubo wengqolowa.
- Isoda yokubhaka: I-sodium bicarbonate yenye i-arhente yokunyusa egqwesileyo. Kwikomityi nganye yomgubo wengqolowa kufuneka ubeke i-¼ itispuni yesoda yokubhaka.
iimfihlo zokupheka
Khumbula ukuba xa usebenzisa iswekile okanye amafutha amaninzi, kufuneka uphindwe kabini inani legwele, nokuba lishishini okanye lenziwe ekhaya.
Kwimeko apho uza kwenza intlama yesonka, sibonise amanani achanekileyo. Ukuba yeyepizza, yithathele ingqalelo into yokuba incinci. Sebenzisa umlinganiselo esiwucetyisileyo.
Indlela yokutshintsha iSoda yokubhaka kwigwele
Xa sibhekisa ekumiseleni i-baking soda endaweni yegwele, sibhekisa kumgubo wokubhaka. Masikhumbule ukuba omabini angamalungu eqela leegesi.
Ukutshintsha i powder yokubhaka ngokufanelekileyo sikushiya le milinganiselo elandelayo.
Ubungakanani
Kwikomityi nganye yomgubo kufuneka ugalele i¼ itispuni yesoda yokubhaka. Kulo mlinganiso kufuneka wongeze i-¼ itispuni ye-asidi ye-asidi efana ne-lemon, umlinganiselo wayo umalunga ne-70 mililitha.
Ngoku, ukuba uya kongeza ubisi, i-yogurt okanye ubisi okanye ibhotela cream, sincoma ukongeza iglasi. Ukuba, ngokuchaseneyo, uya kongeza iviniga, okufanelekileyo kukongeza i-80 milliliters.
Iasidi ayilunganga kwisonka kunye nezinto eziphuma kuyo, kodwa iyasebenza kwiibhiskithi, iikeyiki, iimuffins, iikeyiki, iicookies, kunye nezinye iiresiphi zepastry.
Imfihlelo efanelekileyo kukubandakanya ityuwa yeziqhamo evumela ukuba utshintshe i-bicarbonate ngokwayo kwaye ungalibali i-asidi.
Indlela yokufaka igwele endaweni yentlama emuncu
I-Sourdough yimveliso umsebenzi wayo ungowomvubelo wendalo. Ukwakhiwa kweekhemikhali ngumgubo kunye namanzi. Ukufezekisa inkqubo yokuvutshelwa, i-sourdough idinga iintsuku ezintlanu ukuya kwezisixhenxe.
Oku kusivumela ukuba siqinisekise ukuba ukuvutshelwa kuqulethe i-microorganisms efunekayo ukufumana intlama enomoya owaneleyo, ubungakanani, ukuthungwa kunye ne-flavour.
Ukufezekisa ukusetyenziswa ngokufanelekileyo kwe-sourdough, iigrama ezingamashumi amahlanu (50 gr.) zemveliso zifunekayo kwikomityi nganye yomgubo ofunwa yiresiphi. Khumbula ukuba intlama yongezwa ngokungathi yigwele lombhaki.
Kubalulekile ukuba ukhumbule ukulinganisa ukufuma kweresiphi njengoko besitshilo ngaphambili.
Intsalela yentlama iya kuxhomekeka kwinto ofuna ukuyifeza. Ukuba ufuna ubungakanani obuphindwe kabini, kuya kufuneka uyiyeke iphumle ixesha elide ukufezekisa ubungakanani obufunwayo. Ngokufanayo, indawo ye-asidi iya kuxhomekeka kwixesha lokuphumla.
Intlama yomama isebenza ngokugqwesileyo kunye nomgubo oqulethe ipesenti ephezulu yegluten, njengoko iququzelela inkqubo yokuvubela ixesha elide.