Yuav ua li cas mus ci ncuav nyob rau hauv tsev

Nyob rau hauv lub neej niaj hnub, ntau tsev neeg, tshwj xeeb tshaj yog nyob rau hauv cheeb tsam nroog, yog tsis koom nyob rau hauv ua mov ci, thiab xav hais tias nws yog ib qhov nyuaj thiab puab ua hauj lwm. Txawm li cas los, muaj ntau yam khoom siv roj manufacturers tam sim no tsim tsis siv neeg cij tshuab thiab siv lawv muab ib lub sij hawm mus ci ncuav nyob rau hauv tsev. Tab sis yuav ci qhob cij, cov tsis tau tsuas yog nyob rau hauv cov mov txiag, raws li zoo raws li nyob rau hauv hluav taws xob thiab gas qhov cub thiab txawm nrog ib tug microwave qhov cub.

Yuav kom npaj lub loj cov khoom uas cij hmoov thiab cov poov xab. Hmoov Nplej, koj muaj peev xwm siv ntau hom, feem ntau nplej thiab rye. Yuav kom npaj lub khob noom cookie siv ob txoj kev: oparny thiab bezoparnym. Nyob rau hauv rooj plaub thawj lub li ntaub nqus dej twb kneaded. Rau lub hom phiaj no, noj 1 kg ntawm hmoov, 300 ml ntawm preheated mus rau ib tug kub ntawm 30-32 degrees dej los yog cov ntshiab, yog ntxiv compressed poov 20 g, txhua yam yog do thiab sab laug rau ob teev rau cov fermentation. Ces ntxiv ib 1 kg ntawm hmoov thiab zuaj lub khob noom cookie. Yog hais tias lub khob noom cookie yog npaj bezoparnym txoj kev, ces tag nrho ib zaug kneaded. Lub khob noom cookie yuav tsum 2.5-3 teev rau ferment, thiab qhov no tsub kom noj nqos tau cov poov xab 2.5-3 lub sij hawm.

Yuav kom ci rye cij nyob rau hauv tsev, peb yuav tsum tau pib kneading khob noom cookie nrog ua noj ua haus keeb. Siv ib nrab ib kilo ntawm rye hmoov, 1-1.5 liv cov dej, 25 g ntawm compressed poov xab, nws yog tag nrho cov koj yuav tsum zuaj thiab muab tso rau ferment nyob rau hauv ib tug sov so qhov chaw. Yuav kom leaven tau qhov zoo tshaj plaws zoo, nws yog pom zoo kom mus ncuav rau ib nrab ib khob ntawm yogurt. Ci mov no nyob rau hauv tsev yuav ua tau nyob rau hauv lub qhov cub. Yav tas los teem lauj kaub nrog dej nyob rau hauv lub qis theem ntawm qhov cub mus rau lub sab mov ua kiav txhab tsis hlawv. Cov pa tsim thaum lub sij hawm boiling dej, moisten lub qab kiav txhab ntawm ib tug loaf, thiab qhov no ua kiav txhab yuav nyias thiab mos mos.

Ci xav tau 200-250 degrees rau 30 mus rau 80 feeb nyob rau hauv lub qhov hnyav, daim ntawv thiab daim ntawv qhia txog koj cov khoom. Thaum lub sij hawm ci qhib lub qhov rooj ntawm lub qhov cub nws yog tsis yooj yim sua kom tsis txhob lub zog rau kev khiav, thiab tsis thuam qhov zoo ntawm lub khob cij. Npaj lub khob cij nyob rau hauv tsev txias rau ntawm chav tsev kub. Pw rau txhua lwm yam npaj txhij-ua lub ncuav tsis yooj yim sua hais tias lawv tsis hloov lawv zoo lawm.

Ntawm no yog lwm daim ntawv qhia rau cov mov nyob rau hauv tsev:

Rye cij.

Pre-oob khab yuav tsum tau npaj. Sifted hmoov ncuav rau hauv thiab sau rau lub lauj kaub nrog sov (30 ° C) dej nyob rau hauv uas yog yam ua ntej bred poov xab. Cov uas ua loj do, thiab cover nrog ib tug hau muab tso rau hauv lub hnub nyob rau hauv ib tug sov so qhov chaw. Tom qab ntawd peb tau mus rau qhov siv thiab ua cov kev xeem. Noj ib feem peb ntawm cov nyiaj uas hmoov uas yuav tsum tau, yuav mus pw nyob rau hauv dej sov (30-32 degrees), ntxiv npaj keeb thiab zuaj. Daim txhuam cev npog nrog ib tug huv daim ntaub thiab muab tso rau ferment nyob rau hauv ib tug sov so qhov chaw rau 3-3.5 teev.

Khob noom cookie nce nyob rau hauv volume thaum lub sij hawm fermentation txheej txheem 2-3 lub sij hawm, yog li ntawd koj yuav tau los xam, mus kom nws nyob ua ntej pib ntawm lub fermentation tshaj ib feem peb ntawm cov nyiaj uas cov tais diav. Ces, ntxiv rau hauv lub tshuav hmoov, ntsev, thiab zuaj lub khob noom cookie thaum kawg tawm sov txawm 1-1.5 teev. Lub tiav lawm mov paj yog muab faib los ntawm cov kev kawm loj daim, muab lawv ib tug kheej kheej zoo, kis tau rau ib daim ntawv, roj nrog zaub roj thiab ua ib tug zaum kawg proofing rau 40 feeb. Yuav kom txiav txim zaum kawg ntawv, peb yuav tsum tau ib tug me ntsis ntawm siab rau ntawm qhov chaw ntawm lub khob noom cookie. Yog hais tias nyob rau hauv ib ob peb lub vib nas this groove disappears, ces lub khob noom cookie yog npaj txhij los xyuas kom meej tias nws yuav muab tso rau hauv qhov cub. Ci hauv lub khob cij loaf loj ntawm ib tug kilogram yuav tsum tau 60-65 feeb ntawm ib tug kub ntawm 230-240 degrees.

Qhov no ua rau cov khob cij nyob rau ntawm lub tsev tom qab qhov kawg ntawm lub ci yuav tsum tau tawm ntawm lub qhov cub thiab sprinkle nrog dej mus rau qhov chaw ua glossy, thiab ces npog nrog ib tug phuam. Tam sim no muaj ntau ntau yam zaub mov txawv rau ci ncuav rau hauv lub khob cij cub, uas zoo heev pab txhawb tag nrho cov txheej txheem thiab ua rau nws tau mus ci ncuav nyob rau hauv tsev yuav luag txhua txhua hnub.