Runtii way adagtahay inaad ku cajiiso filimka galoofyada gacmahaaga!Way fiicantahay in la isticmaalo Mixer-ka, ka xorow gacmahaaga, oo si fudud u cajiimi filimka galoofyada 15 daqiiqo gudahood!
Qalabka
Hburka-gluten-ka 420g
Burka sarreenka oo dhan 80g
Caano 300 ml
dareeraha ukunta 50g
Sonkor cad 40g
cusbo 6g
Khamiir qallalan 6g
Budada caanaha 20g
Subagga 40g
Caanaha ayaa samayn kara laba rooti oo sarreen ah oo dhan 450g.
Habraaca
- Ku dar dhammaan maaddooyinka marka laga reebo (milix iyo subag) baaldiyada cajiinka, ku garaac xawaare yar 1 daqiiqo ilaa ay ka baxayso budada qalalan, u rog xawaare dhexdhexaad ah 2 daqiiqo, u rog xawaare sare 5 daqiiqo, garaac si aad u hesho filimka qaro weyn oo ku dar milix iyo subag.Ku garaac subagga iyo cajiinka xawaare hooseeya 2 daqiiqo, u rog xawaare dhexdhexaad ah 2 daqiiqo, u rog xawaare sare 3 daqiiqo, ka dibna la soo bax filimka galoofyada!
- Soo saar cajiinka la garaacay oo ku rid jawi 28-degree ah halsano koowaad, ilaa 60 daqiiqo.Cajiinka khamiirsan wuxuu qiyaas ahaan le'eg yahay laba jeer.U qaybi 6 qaybood, salaax, daal, u rog qaab siman, oo naso 15 daqiiqo.Samee duubista ugu horeysa oo sii wad inaad nasato 15 daqiiqo.
- Ka dib "duubka" labaad, ku rid saddex kooxood sanduuqa rootiga 450g ee halsano kama dambaysta ah.Heerkulku waa 36-37℃, qoyaanku waa 80%, iyo halsano ayaa ka buuxa 8 daqiiqo.
- Ku rid foornada si buuxda loo kululeeyay, kuleyli ilaa 180 darajo, oo dhig lakabyada dhexe iyo hoose ilaa 45 daqiiqo.(Heerkulka dubista iyo wakhtiga waa in si fiican loogu hagaajiyaa caaryada rootiga ee kala duwan)
- Furaha samaynta rootiga wanaagsan waa heerkulka cajiinka iyo filimka galoofyada, markaa dareeraha waa in la qaboojiyaa kahor isticmaalka.
Haddii aad ka welwelsan tahay inaadan samaynin cajiinka wanaagsan.Maxaad u iibsan weyday Mixer-ka oo isku day!
Waqtiga boostada: Febraayo-20-2023