Ndigulugufe mu njira iyi ya Polish Buttermilk Rye Mkate umene umapatsa tang nthawi zambiri kugwirizana ndi rye mkate. Zimatengera ntchito komanso nthawi yopanga choyamba chowawa.
Ngakhale mkate wonyezimira uli ndi chakudya cha Polish, nkhumba zimakonda kwambiri mkate wa mkate ndi mikate yakuda zomwe zimapangidwa ndi ufa wa rye ndi 100% ndipo sagwiritsa ntchito ufa wonyezimira kuti awoneke.
Sangalalani ndi mkate wokhutirawu ndi supu, monga chotupitsa kapena ngakhale mukuyikapo kapena pudding mkate wokoma. Ndipo apa pali Leftover Rye Mkate Maphikidwe .
SHORTCUT: Tsatirani Luso Laliwiro lokwera mofulumira.
Chimene Mufuna
- 1 chikho madzi (ofunda)
- Supuni 1 shuga
- Supuni 1
- yisiti (yomweyo, osati mofulumira kukwera)
- 1 1/2 makapu buttermilk (firiji)
- 1/4 kapu kapena 1/2 batala bata (kusungunuka)
- 2 supuni ya tiyi mchere
- 2 makapu rye ufa
- 6 makapu ufa wokhazikika
Momwe Mungapangire Izo
- Mu mbale yaikulu kapena mbale kapena chosakaniza, yikani zitsulo zonse ndikusakaniza bwino. Yambani pansi pamphindi 7 mu mixer kapena mphindi khumi ndi manja.
- Tumizani ku lalikulu lalikulu mafuta. Ikani mtanda kuti mudzole pansi ndi kuphimba ndi pulasitiki ya mafuta. Lolani pamalo otentha mpaka kawiri.
- Kutentha kotentha ku madigiri 400. Lembani poto lalikulu lophika ndi pepala. Sakanizani mtanda ndi kuyika mikate iwiri yozungulira kapena yozungulira. Malo pa poto okonzeka , kuphimba ndi pulasitiki yowonjezera ndipo ikanike mpaka pafupifupi kawiri.
- Bhulani mtanda woukitsidwa ndi dzira azungu chifukwa cha kutumphuka kosalala kapena madzi amodzi. Pangani mabala 4 osakanikirana (gwiritsani ntchito khungu kapena lumo) mu mtanda ndikuphika mphindi 25-30 kapena mpaka kutentha kwa mkati panthawi yomweyo -werengani thermometer yolemba madigiri 190-195. Kuli bwino pa waya.
| Malangizo Okhudzana ndi Zakudya (pa kutumikira) | |
|---|---|
| Malori | 73 |
| Mafuta Onse | 4 g |
| Mafuta okhuta | 2 g |
| Mafuta Osatchulidwa | 2 g |
| Cholesterol | 8 mg |
| Sodium | 394 mg |
| Zakudya | 8 g |
| Matenda a Zakudya | 1 g |
| Mapuloteni | 2 g |