Indlela Yokwenza I-Pizza Dough

Akekho umuntu ozokwenza ube yi-pizza ephunga elimnandi. Abaningi besifazane baye balungiselela ngokuphindaphindiwe lesi sidlo esithandwayo ekhaya, babukeza amakhulu ezokupheka ngokugcwalisa nenhlama. Ngokugcwalisa konke okucacile, akukho ukuhlakanipha okukhethekile nokubunzima. Beka konke okuthandayo e-pizza, kuqala ukusika kahle - lokho, eqinisweni, kanye ne-deposit yonke yokufaka izinto ngokuphumelelayo.

Kunzima kakhulu ukuhlolwa. Ngisho nama-hostesses abanolwazi, owazi okuningi ngama-buns, amapeyi namaqebelengwane, abakwazi ukuphendula ngokungaqondile indlela yokwenza inhlama ye-pizza, ukuze kube sengathi ifana nesidlo sase-Italy, hhayi i-pie yaseRussia.

Inhlama ingaba mnandi noma ibe mncane. Inhlama encane iyabhaka ngokuphelele emaminithini angu-20-30, futhi uma upheka i-pizza esekelwe inhlama enzima, kuzomele uyibeke ehhavini cishe ihora.

Abaningi babekhona e-pizzeria futhi bangasho ukuthi bakhonza pizza enhle ngokuvivinya umzimba. Ukuqaphela ukuzwa okunambitha, akukho lutho olukhethekile noma olungavamile kulokho, noma kunjalo, akekho owazi ukwenza inhlama ye-pizza ekhaya, ukuze ibukeke njenge-batter evela ku-professional-pitseol.

Ngokuvamile kuvamise amakhemikhali akhethekile ukulungisa inhlama entsha engenamvubelo ye pizza. Le hlama yiyona ndlela endala kunazo zonke zokubhaka, futhi i-pizza yokuqala yalungiselelwa ngesisekelo sayo. Emazweni amaningi asempumalanga, ngesinkwa esisha, esingenamvubelo, izitsha zomhlaba zilungiswa kuze kube yilolu suku : i- lavash, i-matzo, i-baklava nezinye izidlo. Naphezu kweqiniso lokuthi ukubuyekezwa okuningi okunjalo njengesisekelo se pizza kunesisindo futhi somile, abantu abaningi babheka ukuthi kuyindlela eyamukelekayo kakhulu.

Sizohlaziya iresiphi eyisisekelo bese sikutshela indlela yokulungiselela inhlama ye-pizza kusuka ezingxenyeni ezisemqoka: ufulawa namanzi kuphela. Thela amanzi kufulawa, uhlanganise kahle nosawoti. Udinga amanzi amaningi njengofulawa othatha.

Le recipe isetshenziswa ngokungavamile, ngokuvamile kaningi "okunzima" ngezindlela eziningana. Okokuqala inhlama kukhrimu omuncu. Ingxenye yama kilo kafulawa kufanele ithathwe ingilazi yamakhemikhali omuncu, ama-tablespoons 2-3 wegargarini (ibhotela), amaqanda amabili, isipuni noshukela kanye namathisipuni ayisihlanu angakapheli kasawoti.

Enye indlela ngaphandle kokhilimu omuncu. Ingxenye ye kilogram yefulawa izokuhamba amagremu amabili amagarine noma ibhotela, isipuni seshukela, isigamu sesipuni sosawoti, isipuni seshukela nama-tablespoons amabili ophuzo olunamandla: i-vodka noma i-cognac.

Kuzo zombili lezi zimo, ufulawa kudingeka udliwe ukuze uwugcwalise nge-oxygen, wenze ukucindezeleka okuncane kuwo bese ufaka ukhilimu omuncu, u-oyile, usawoti, amaqanda futhi uxoqe ngokushesha inhlama. Khona-ke inhlama kufanele ifakwe ebhodini elilodwa, uyibeke ngaphansi kwe-napkin cishe imizuzu engamashumi amane, bese uyiqeda uphinde uqhubeke upheka pizza.

Futhi manje, ungayilungisa kanjani inhlama ye-pizza ngokufaka imvubelo.

Thatha izinkomishi ezimbili zikafulawa, amagremu angu-20 yemvubelo entsha noma ama-gramu angu-10 omile, ama-isipuni angu-7 wamafutha omnqumo, usawoti namanzi. Dweba imvubelo ngesigamu sengilazi yamanzi afudumele, uwafake kufulawa oluhlungiwe. Engeza ibhotela nosawoti. Ngokushesha uxoxe inhlama ukuze ukwenze kube lula futhi ususe. Yenza isitsha bese ufafaza ngefulawa. Beka ebhodini noma esitsheni esiphambile, umboze nge-napkin evulekile bese ushiya endaweni efudumele okungenani amahora amabili. Umthamo wokuhlola kufanele ube kabili.

Phuma noma izandla zakha ishidi ngokuma izitsha zokubhaka. Beka inhlama epanini lokuthosa noma ebhakabheni ekushiseni imizuzu engu-10. Kunconywa ukuthi wenze i-fake ngemfoloko phezu kwayo yonke ishidi lenhlama ukuze uma ukuwabhaka kungabilisi. Bese uthumela inhlama ngaphandle kokugcwalisa kuhhavini ekushiseni kwama-250 degrees futhi imizuzu engu-10. Susa, ngokulinganayo usakaze ukugcwaliswa bese ufaka i-pizza kuhhavini uze upheke.

Manje uyakwazi ukupheka inhlama ye- pizza ekhaya, ukujabulisa ukuphatha okuthandekayo kwabathandekayo bakho!