Tarte harshen wuta

Yana da wuya a sadu da mutumin da ba ya son da wuri mai daɗin ci. Kuma ba shi da matsala idan ba samfuran da ba a talla ba ko buns. Tarte harshen wuta yana cikin abincin da aka fi so na Faransanci, saboda wurin asalin wannan abin kunya shine Alsace, yanki na Faransa.

A halin yanzu wannan sanannen abinci ne wanda aka yi amfani da shi a gidajen cin abinci na Faransa, gidajen abinci da kulake. A waje, cake ce mai buɗaɗɗen fili, da ɗan tunaninta game da pizza, amma, ba kamar ta ba, ana iya rufe ta ba kawai da cuku ba, har ma da cuku na gida mai laushi, kirim mai tsami, tana iya ƙunsar man alade, kaza, naman alade da abincin abincin teku.

Akwai ma girke-girke na abinci don ƙoshin harshen tarte tare da ƙoshin zaƙi da cikawar 'ya'yan itace.

Amma wannan labarin zai gabatar da girke-girke na gargajiya na wannan kek ɗin buɗe, wanda aka cika wanda yake naman alade da albasarta, kuma an waina cake ɗin da kirim mai tsami.

Mahimmancin Kayan Abinci

Alsatian tarte harshen wuta shine kwano wanda ya kunshi kullu da toppings.

Don shirya gwajin zaku buƙaci:

- gari (da zai fi kyau a sifanta, gram 400),

- bushe yisti (fakitin daya, ko gram takwas),

- man kayan lambu (zaka iya amfani da sunflower ko zaitun, kuna buƙatar 3 tablespoons),

- sukari mai tsayi (tablespoons biyu ba tare da nunin faifai ba),

- gishiri (lemon tsami ɗaya),

- ruwa (yakamata a kwantar da shi, kimanin mil 250).

Waɗannan abubuwan haɗin zasu isa ga waina huɗu, wanda ya ishe mutane biyu ko uku.

Fulawa irin kek Faransa

Kullu na tart harshen wuta shine kullu na abinci na yau da kullun, wanda a cikin matsanancin yanayi za'a iya sayansu a cikin dafa abinci. Da kyau, idan ba ku nemi hanyoyi masu sauki ba, to zaku iya durƙusad da kanku daga samfuran da aka lissafa.

Akwai abubuwa masu lalacewa a cikin gwajin yisti - yana buƙatar a ba shi damar zuwa sau biyu.

Mun rarraba kullu zuwa sassa huɗu daidai kuma muna mirgine kowane ɗayansu a cikin burodi. Bayan haka, zamu mirgine koloboks a cikin da'irar bakin ciki tare da gefuna kadan lokacin farin ciki.

Yi kullu

Alsatian tarte flambe girke-girke na buƙatar kyakkyawan gwajin ɓawon burodi, wanda aka shirya daga bushe yisti a hanya mai ratsa jiki.

Da farko, za mu yi kullu, domin akwai buƙatar ka shirya ɗakuna mai dacewa wanda zai sami babban bango.

Fr sukari, gishiri, yisti da ruwa mai dumi a cikin kwano don niƙa komai tare da cokali don haka sai a sami mashy taro.

Halfara rabin gari a cikin mai ƙanjamau ka gauraya kayan duka tare da cokali, daidaituwar abin da yakamata ya zama yayi kama da kirim mai tsami ko kullu don ƙumshi. Idan kullu abu ne mai ƙarancin ci da ake buƙata kaɗan, zaku iya ƙara gari kaɗan.

Muna rufe kullu a cikin kwano tare da fim ɗin manne, tawul ɗin ɗakin dafa abinci ko tsinkaye kuma mu bar wani ɗan lokaci (mafi yawan lokuta yana ɗaukar kimanin awa daya da rabi don ɗaga kullu) a cikin wurin dumi.

Yana da mahimmanci a wannan lokacin kada ku taɓa soso (kada ku girgiza, kada ku sanya yatsa), in ba haka ba zai warware kuma ba zai sake tashi ba. Idan kumfa da ramuka suka bayyana a saman farfajiyar, to wannan alama ce bayyananniya cewa nasara ce.

Theauki kullu a haɗe shi da cokali har sai ya hau. Sanya man kayan lambu da kuma garin da ya rage.

Yi kullu

Mun haɗu da komai sosai, babban lokacin farin ciki ya kamata ya juya.

Na gaba, kan aiwatar da kneading da kullu don kek. Don yin wannan, zuba ɗan ƙaramin gari a kan tebur kuma a sanya kullu a kai, fara durƙusa sosai na mintuna goma. Wataƙila yayin yin durkushewa dole ne ku ƙara gari, a nan kuna buƙatar duba halin gwajin - ya kamata ya kasance mai laushi, na roba da juriya. A ƙarshen theaadingan kullu, ƙara cokali na kayan lambu ko man zaitun.

Bayan haka, shafawa da kwanon da aka shirya da mai kuma sanya kullu da aka yayyafa shi da gari a ciki. Muna rufe kwanon don kada kullu ya lalace.

Bayan awa daya, kullu yakamata ya ninka kamar sau biyu, yana buƙatar murƙushe kadan. Don yin wannan, da farko danna kan cibiyar tare da dabino ko dunkulallen, sannan ka yi daidai tare da gefuna. Mun yada kullu a kan tebur kuma muka sake dafawa.

Idan kullu ya kasance idon ruwa a ƙarƙashin dabino, a sauƙaƙe a cikin kolobok ko dunƙule, yana da santsi, har ƙasa, to, ya yi nasara. Bugu da kari, yayin durkushewa, ya zama dole don jin yadda kumburin iska ya fashe a karkashin hannun ku, in ba haka ba, samfurin na gaba ba zai zama iska ba.

Yin tart harshen wuta

Da farko, kunna tanda kuma saita zafin jiki a kai har zuwa digiri 200.

Yanke da albasarta cikin zobba rabin na bakin ciki, naman alade cikin bakin ciki.

Lokacin da duk koloboks suke birgima cikin da'ira, zaɓi ɗaya kuma yada shi tare da kirim mai tsami, sannan yada albasa da yanka naman alade a ko'ina.

Sa mai takardar yin burodi tare da man kayan lambu, zaku iya maye gurbin shi da gari, wanda aka rarraba a ko'ina akan busasshen takardar yin burodi. Hakanan zaka iya amfani da takardar yin burodi.

Mun sanya ɗayan biyun a cikin tanda da aka riga aka dafa don minti goma zuwa goma sha biyu.

Gasa ya kamata a madadin haka, ya juya cewa kawai yayin da farkon cin abinci - an shirya na biyu.

Yadda ake amfani da tart harshen wuta?

Wannan Alkalar bude wainar Alsatian tana da zafi, kawai an bar tanda, a al'adance ana shimfiɗa ta a kan katako, ba farantin karfe ba, kuma a yanka tare da taimakon wuka pizza cikin gutsuttsuran yanki. Suna cin tart flabe da hannayensu.

Wannan tasa yayi kyau tare da giya ko farin giyar Alsatian.

A cikin gidajen abinci, ana yinsa sau da yawa kawai da maraice kuma a dafa shi kaɗai a kan wuta a cikin zafin jiki na kimanin digiri 350, don haka sau da yawa gefuna ke ƙonewa. Amma wannan nuance baya buƙatar ɗaukarsa azaman yanayin rashin cancantar maigidan, saboda a cikin Faransa irin waɗannan yankuna sune mahimmin bangare na kek.

Kamar duk abubuwan leken asiri, wannan kwano yana da adadin kuzari sosai (kimanin adadin kuzari 2500 a cikin hidimomi guda), amma menene mai daɗi.

Tabbas, kek ɗin ɗan ƙaramin ƙwal na gida ya fi kyau da kyau fiye da wanda aka dafa akan wuta. Kawai yana yarjewa zuwa tarukan gida.

Nazarin duk waɗanda suka yi ƙoƙarin ko dafa wannan abincin galibi tabbatacce ne, saboda yana da kyau don samun haɗaka tare da dangi ko abokai don abinci mai daɗi da hira mai daɗi.

Dabbobi

Farantin ya fito ne daga abincin abinci na kiba. A cikin ƙauyukan Alsatian, ba a gasa burodi ba, wani lokacin kowane mako biyu ko uku, don haka tsarin ya zama ƙaramar hutu na iyali. Wuraren da aka narke yana da zafi sosai don yin burodi, duk da haka, kuna iya sauri, a cikin minti ɗaya ko biyu, dafa buhun kullu na bakin ciki. An rake itace mai ƙona wuta a ɓangaren bakin murhun, a tsakiyar sun sanya farar ƙasa tare da cuku ko kirim mai tsami, guda na man alade da albasa. Bayan 'yan mintoci, an cire tart ɗin wutar, an shimfiɗa shi a kan katako, a yanke shi guntu. Membobin gidan sun taru kusa da maigidan gidan (wani lokacin kuma duk ma'aikatan gona) sun karɓi kashinsu, wanda suka ɗauka da yatsunsu, su lisafe ko su jingina suka ci abinci. Alsatians har yanzu suna cin wannan abincin da hannayensu.

Ba kamar sauran jita-jita na abincin Alsatian ba, da wuya tarte harshen wuta a cikin gidajen cin abinci na birni har zuwa shekarun 1960. Kayan zamani ne kawai a matattarar ya haifar da sha'awar wannan tasa ta gargajiya.

Kwanan nan, yanayin ya canza sosai. Kusan kowane gidan abincin Alsatian yana ba da ire-iren ire-iren ire-iren su. A bangon gidajen cin abinci na Strasbourg zaku iya ganin alamu na musamman waɗanda ke sanar da ku cewa suna bauta wa harshen wuta. Wasu lokuta maɗaukaki sukan ga ya zama dole a nuna cewa an dafa abinci a hanyar gargajiya, akan itace (fr. Cuite au feu de bois). Akwai har da sarƙoƙi na gidajen cin abinci wanda ke da sanannu a cikin harshen wuta, misali Flam's, wanda ke da ofisoshin a cikin Paris, Grenoble, Lille, Lyon.

Ganin kallo |

Kayan abinci na servings 10 ko - yawan samfuran abubuwan sabis ɗin da kuke buƙata za'a lissafta su ta atomatik! '>

Lokacin dafa abinci: 3 hours

Mataki dafa abinci

yi yisti a ruwa

sanya kullu a kan takardar yin burodi

maiko da kirim mai tsami tare da kayan yaji

saka kirim mai tsami

lay albasa

Dafa abinci yana farawa da dumama ruwan a cikin kwanon. Yisti ne diluted a cikin ruwa preheated. An kara mai a wurin, tare da gishiri, sukari. Ana shafawa kullu a kan wannan cakuda, kuma an bar shi a cikin wani wurin dumi na 'yan sa'o'i biyu. Bayan haka, ta yi birgima, sai ta koma ta ɓaci na ƙarin awa.

Sa'an nan, kullu yana birgima fitar da kyau, wanda ya sa aka samo bakin ciki. Sun yada takardar burodi, an yayyafa shi da man zaitun. A saman kullu yana kwance karamin Layer na kirim mai tsami, gishiri, yayyafa da barkono. Sanya albasa a cikin Layer na gaba, rabin zobba, da kuma na karshe Layer - ciki naman alade, a yanka a cikin guda. An dafa tasa ba ƙasa da rabin sa'a ba, har sai gefuna suka fara duhu.

INGREDIENTS

• Zucchini 0.5-1 Giyaye
• Tumatir 1-2 Abuna
• Tsiran alade dandana
• Kirim mai tsami 100-150 grams
• Fresh ganye, tafarnuwa dandana
• Grated cuku 50-100 grams
• Kefir 500 Mililiters
• Soda 0.5 Baƙi
• Gyada mai nauyin 500
  ƙara gari a ido, zuwa daidaituwar abin da ake so a kullu
• Gishiri 1 Pinch
• Albasa 0.5-1 Pieces
• Basil, kayan yaji Don ɗanɗano

Knead da kullu akan kefir, ƙara gari da ƙara soda, slaked da vinegar. Sanya gishiri. Cigaban da kullu ya zama kamar babban farin kirim mai tsami ko a matsayin kullu don pancakes. Anan zaka iya gani da kanka abinda yafi dacewa maka ka kewaya.

Shirya cika: wanke zucchini, bawo kuma yi amfani da peeler kayan lambu na musamman a yanka a cikin bakin ciki. Dice albasa.

Soya albasa da zucchini a cikin kwanon rufi a cikin karamin adadin kayan lambu, ƙara kayan yaji (alal misali, Basil bushe).

Stew zucchini har sai da launin ruwan kasa.

Yanke tumatir cikin zobba da cikin rabin (ko bariki), gishiri da barkono.

Yanzu zaku iya fara samar da wuri. A zahiri ba abu mai kyau ba ne, saboda haka kawai a zuba shi a kan takardar yin burodi sannan a sa shi a yi, a yi ƙaramin abin da za a ɗauka don haka lokacin da kein ɗin ba ta yi kauri ba. Haɗa kirim mai tsami tare da yankakken yankakken ganye (misali, Dill ko faski). Shafa man kullu da miya mai tsami.

Sa'an nan kuma sanya cika: zucchini, tumatir da tsiran alade tsiro a kananan guda. Preheat tanda zuwa digiri 220-250.

Aika da tarte zuwa murhun da aka riga aka dafa don minti 8-10.

Yayyafa furen da aka gama tare da cuku mai dahuwa a cikin zafin wuta don ya narke daga zafinsa.

Anan ga irin wannan kyakkyawan kyakkyawan girkin harshen tarte. Abin ci!

Tarte harshen wuta

2 manyan tortillas

na gwajin:
25 + 225 g gari
25 + 135 ml. ruwa
1 tsp sukari
1/4 zakara yisti *
1 tsp gishiri
1 tbsp man kayan lambu

200 g. M kirim mai tsami
ko
100 g curd cuku
50 ml kirim
50 ml kirim mai tsami

Hada a cikin kwano 25 g na gari, 25 ml. ruwa, yisti da sukari, saro, rufe tare da tawul kuma bar don rabin sa'a a cikin wurin dumi. Lokacin da kullu yana bubbugawa, ƙara ragowar gari, ruwa (idan ana so, ana iya maye gurbinsa da madara ko giya), gishiri da man shanu, kuma a haƙa da kullu na roba. Mirgine kullu a cikin ball na roba, sanya a cikin kwano, murfin kuma bar shi a cikin wani wurin dumi na rabin sa'a ko awa daya, har sai ya ninka. Noora iska daga kwallon, raba zuwa kashi biyu daidai, mirgine sama karami bukukuwa, rufe su kuma barin wani rabin sa'a.

Tsakanin tsakanin manipulations tare da kullu, shirya miya da kuma cika. Komai yana da sauki tare da miya: maimakon shi, ana amfani da curd cuku (zaka iya siye shi ko dafa shi da kanka) ko cream sabo (samfurin kayan kiwo kamar kirim mai tsami, amma ba haka bane). Kuna iya yin daidai, amma na ba da shawarar hada cuku mai tsami, kirim mai tsami da kirim, kuma ku doke a cikin blender har sai m - don shafa miya zai zama mafi sauƙi fiye da cuku, amma ba zai yada kamar kirim mai tsami ba.

Yanke naman alade cikin tube da albasarta cikin gashinsa. A cikin karamin adadin man kayan lambu ko ba tare da shi ba, toya naman alade ta diƙa wasu mai, sannan a ajiye naman alade a gefe, a cikin kwanon ruɓaya, soya albasa a kan zafi kaɗan na ɗan lokaci, yana motsawa koyaushe.

Miƙa kowane kwallon da kullu da hannuwanku ko mirgine shi a cikin babban lebur cake tare da mirgina mirgine, goga tare da miya da kuma sanya cika a saman. Gishiri da barkono. Gasa a iyakar zafin jiki har sai an cika brown ɗin kuma cuku ya cika sosai - idan yana da digiri 250, kamar yadda yake da yawancin tanda, ya kamata a cire tart harshen wutar bayan minti 5-7. Ku bauta wa zafi tare da farin farin giya ko giya.

Sauran nau'ikan "kek mai walƙiya" ba su da mashahuri kamar wannan yanayin, amma duk wani gidan abincin Alsatian na son kai ko winstub tabbas zai ba da ƙarin zaɓuɓɓuka don wannan tasa:

• Gratinée - tare da gruyere cuku,
• Forestière - tare da namomin kaza namomin kaza a maimakon naman alade,
• Munster (Royale) - tare da Munster cuku (wanda ba zai iya bayyana karfin sa ta kowane hali ba),
• Sucrée - tare da apples and kirfa,

Tushen kullu da miya a wannan yanayin har yanzu ba a canza shi ba.

* Abubuwan da ke faruwa suna yisti ne, ana jera su 1 kilo 1 a kowace kilogiram. gari.

PS: Gano game da sauran jita-jita waɗanda suka shahara ga abinci na Alsatian, daga bayanin da na yi a bara.