I-Classical Italian focaccia ithenda abaxhasi nje kuphela ngokukhululeka kokupheka, kodwa kunye neendlela ezahlukeneyo kunye nezinto ezithandayo. Isiseko salesi sinkwa esicwecwe singenziwa ngeenxa zonke okanye sisigxina, ungafafaza ulwandle olukhulu olutyuwa kunye nemifuno, yongeza iitamatisi kunye nemifuno enomlilo, kwaye unokubeka phezu kweeriteji okanye iipereyiti kunye nesinamoni. Ngelishwa, ukuchaza zonke iirephepta ze-focaccia, akwanele kunye nencwadi eqinile yamathathu, kwaye ngoko ke siya kuhlala kwiyona nto inomdla.
Isitekisi saseNtaliyane ye-focaccia kunye ne-rosemary-recipe
Izithako:
- imvubelo eyomileyo - 1 sachet (7 g);
- umgubo - 600 g + ngothuli;
- ushukela-5 g;
- amanzi - 300 ml;
- amasebe eRomsemary - 4-5 ii-pcs.;
- ityhula yetyuwa;
- ioli yomnquma - 240 ml.
Ukulungiselela
Ukuze imvubelo isebenze, amanzi kufuneka athuthelwe kuma-degrees angama-28 ukuya ku-30 aze aphelise kuyo ishukela elincinci. Emva kokungeza imvubelo eyomileyo, linda imizuzu emi-7, kwaye ngeli xesha uhlutha yonke umgubo uze udibanise notyuwa. Hlanganisa umgubo kunye nesisombululo semvubelo uze udibanise inhlama encane. Beka ibhola yenhlama kwindawo eluhlaza-uthuli kwaye uxoqe enye imizuzu eyi-8-10 de ibe yinto elula kwaye ithambileyo. Nika i-substrate kwifom eoliyile okanye kwiphepha lokubhaka, uthele ioli uze uphume ukuya kwiyure. Emva kwexesha elibiweyo
Ukuba unquma ukupheka isinkwa se-focaccia kwisitya sezonka, ngoko uncedo lweso sixhobo kuya kukwazi ukuxolela nje isiseko. Ukwenza oku, faka zonke izithako kwisitya uze ukhethe "I-Dough". Emva kokucofa iqhosha elithi "Qala", inkqubo yokuqhawula iya kuqala, kwaye i-beep izakubonisa ukugqitywa kwayo. Emva koko kuya kubakho ukupheka kwesonka kwi-oven.