Isiphambili sokuphumelela ekulungiseleleni iindwangu yintlama ephumelelayo. Kuphela ukulinganisela okufanelekileyo, iimveliso eziphezulu kunye nokuthotyelwa kokungagqibekanga kunye ne-algorithm eqinisekisiweyo ye-batch yayo iya kuvelisa umphumo obalaseleyo.
Kukho iindlela ezininzi zokupheka ukulungiselela intlama ye- dumplings inhlama, eziphambili esiza kubonelela ngezansi kwimiba yethu. Ngolunye lwezinto ezikhethiweyo zinamathuba kunye nezixhobo zalo, kwaye unokufumana okufanelekileyo kakhulu.
Inhlama yaseklasini yeendleko ezenziwe ekhaya-iresiphi
Izithako:
- umgubo wengqolowa - 420-500 g;
- Amanzi ahluziweyo - 260 ml;
- enye inkukhu enkulu yenkukhu;
- ityuwa - 5 g.
Ukulungiselela
Ukwenza uvavanyo olugqithiseleyo lwe-classic dumpling kule dumpling siwufake umgubo wengqolowa kwisitya kunye ne-slide, udibanise ityuwa, uqhube kwiqanda kwaye, udibanise amanzi kancane, udibanise kancane kancane kodwa ungenayo inhlama. Umlinganiselo womgubo wokubambisa unokwahluka ngokuxhomekeka kobunzima bokuqala kunye nomswakama. Siyifumba inhlama kunye nefilimu yokutya kwaye siyishiye ukuze ivuthwe imashumi emashumi amathathu ukuya kwamashumi amane. Emva kokuba ixesha lidlulile, sinokuqala ukudala i-pelmeni.
Iidumbu zokulahla izidakamizwa - iresiphi yeklasi ngaphandle kwamaqanda
Izithako:
- Umgubo wengqolowa - 480-520 g;
- amanzi ahluziweyo - 290 ml;
- ioli ecocekileyo yemifuno - 50 ml;
- ityuwa - 10 g.
Ukulungiselela
Kwisitya, uhlambe ufulawa, wongeze iityuwa, uthele kwioli ecocekileyo yokucoca kunye nokuxuba. Emva koko, ngeqhinga elincinci, uthele ngaphambi kokufudumala ukuya kumanzi athile abilayo uze udibanise inhlama. Okokuqala, hlabanisa ubunzima kunye ne-spoon, uze uyifake kwitafile kunye nomgubo kunye nokugqiba izandla. Ukugqitywa kokugqitywa kwenhlama kufana ne-plastiki epholileyo kunye neyona nto ingacacanga. Emva kokuba umgubo ucolile ngokupheleleyo, ungaqala ukwenza i-pelmeni.
Ngokuvavanya okunjalo kulula kakhulu ukusebenza, idibaniswe kakuhle, ayiqothulwa, kwaye kwisitya esilungisiwe ivela ngokulula kwaye ithambile.
Ukulahlwa kwamanzi okulahlwa ngobisi - iresiphi yeklasi
Izithako:
- Umgubo wengqolowa - 480-520 g;
- ubisi - 120 ml;
- Amanzi ahluziweyo - 40 ml;
- enye inkukhu enkulu yenkukhu;
- ioli yefestile ecocekileyo - 5-10 ml;
- ityuwa - 5 g.
Ukulungiselela
Ukuze silungiselele i-batter yokulahla ubisi, sifuna izindebe ezimbini zomgubo kwisitya esikhulu, ukudala i-groove kuyo kwaye uqhube kwelinye iqanda elikhulu lenkukhu. Kwisitya esinye, udibanise amanzi athile afudumele kunye nobisi, uchithe ityuwa kwimxube kwaye, ngokukhawuleza uthule umthamo omanzi kwiqanda ibe ngumgubo, uguqe intlama kancane kancane, ukuba kuyimfuneko, ukongeza umgubo ogqithisiweyo. Emva kokungenwa kwintambo yenhlama ifumaneka, songeza ioli yefriji ngaphandle kokuvumba kwaye kwakhona kwakhona ukuxuba okulungileyo. Emva koko, sigubungela umgubo ngendwangu okanye ityhila ecocekileyo kwaye mayeke imizuzu engamashumi amane. Inhlama elungeleyo yokuvuthwa ifakwe kakuhle, ikhutshwe ngaphandle kwaye ayifuni.
Iresiphi yokuvavanywa kweklasi yokulahla kwintlanzi
Izithako:
- umgubo wengqolowa - iiglasi ezi-3;
- Amanzi ahluziweyo - 40 ml;
- enye inkukhu yeqanda;
- ioli yefroyiweyo ecocekileyo - 1 tbsp. isipuni;
- ityuwa - 10 g.
Ukulungiselela
Kwiglasi, uqhube kwiqanda uze uphakamise amanzi ahlongoziwe. Phala isiseko se-liquide ye-soft for the baker in the bow of the bread maker , yongeza i-oli ecocekileyo yemifuno, ityuwa uze uthule iiglasi ezintathu zepilisi ngaphambi kokuhlanjululwa. Khetha imodeli ye "Dough" kwisixhobo uze ushiye kude kube sekupheleni kwenkqubo.
Emva koko, sithola iplastiki e-elastic, iplastiki kunye nexesha elide, elungele ukulungiswa kwe-pelmeni.