Ib qho ntawm feem ntau cov neeg tua hluav taws nrog thirst nyob rau hauv lub caij ntuj sov yog rye kvass, siav nyob rau tom tsev. Muaj ntawm tes yam tsawg kawg ntawm cov khoom xyaw, koj tuaj yeem npaj koj tus kheej, noj raws li ib lub hauv paus ntawm cov lus piav hauv cov zaub mov hauv qab no.
Lub daim ntawv qhia rau rye kvass on leaven
Qhov feem ntau nyob yog suav tias yog kvass los ntawm rye ferment. Xws li ib tug pib yuav tsum tau muab tua 3-4 hnub ua ntej npaj kev npaj ntawm kvass. Lub tswv yim ntawm kev npaj nyob rau hauv no cov ntaub ntawv yog qib elementary.
Rye hmoov thiab dej sov yog bred mus rau lub sib xws ntawm qaub cream, sprinkle ib pinch ntawm qab zib thiab tawm hauv lub cua sov rau ib hnub twg. Tom qab ib lub sij hawm, ncuav nyob rau hauv ib me ntsis ntxiv hmoov rau "pub mis", tawm rau ib hnub twg. Tshaj li ob hnub tom qab, tus txheej txheem rov ua dua, ua kom paub tseeb tias qhov tseem ceeb ntawm qhov ntxim nyiam ntxhiab tsw. Thaum cov leaven pib hnov tsw zoo li qaub mov ci thiab npuas li - nws npaj txhij.
Cov khoom xyaw:
- rye ferment - 115 g;
- dej - 2.9 l;
- qab zib - 115 g;
- qhob cij dub - 140 g;
- malt - 3 tbsp. diav.
Npaj
Faib dub ncuav rau hauv cubes thiab muab lawv tso rau hauv qhov cub. Cov qhob cij qhuav yog muab tso rau hauv cov thoob thawv loj loj nrog rau tsaus npuav thiab poured tag nrho nrog dej npau npau. Peb tawm hauv lub hauv paus ntawm tus dej sov kom txog rau thaum nws cools kom meej, thiab ces sib tov nws nrog tus active ferment. Tom ntej no, ncuav qab zib, thiab tom qab sib tov tawm lub thawv hauv dej foob rau ib hnub. On qhov kev npaj ntawm kvass lim thiab txias zoo.
Kvass los ntawm fermented rye malt
Cov khoom xyaw:
- dej - 1,8 l;
- rye malt - 65 g;
- granulated qab zib - 185 ml;
- poov - 10 g.
Npaj
Tom qab dej npau npau, cia kom txias mus rau 50 degrees thiab sau nrog rye malt. Tawm lub wort rau 2-3 teev, tom qab ces muab ib feem thiab dilute lub poov nyob rau hauv nws. Ncuav nyob rau hauv lub poov tshuaj daws, ntxiv qab zib thiab ua raws li. Cia tawm kvass nyob rau hauv lub warmth rau tag nrho cov hmo ntuj, tshem tawm cov qauv nyob rau hauv thaum sawv ntxov, lim thiab txias.
Hauv tsev kvass los ntawm rye hmoov - daim ntawv qhia
Saum toj no peb twb tau piav qhia txog tus txheej txheem ntawm kev npaj ib ntxeem rau kvass los ntawm hmoov, uas yog hu ua denser. Yog hais tias koj tau siav kvass hauv lub thicker ua ntej, ces koj paub zoo zoo tias nws tuaj yeem muab cia rau hauv lub tub yees thiab siv rau tom qab ntawm cov dej haus. Qhov ntawd yog qhov peb txiav txim siab ua hauv daim ntawv qhia no.
Cov khoom xyaw:
- ntom - 480 g;
- rye hmoov - 440 g;
- dej - 8.3 liv;
- piam thaj - 245 g.
Npaj
Qhib tuab tuab, ntxiv hmoov thiab piam thaj rau nws. Dej boil thiab ncuav boiling dej nyob rau hauv hmoov thiab qab zib. Tso tawm ntawm qhov tshwm sim loj them, muab ib lub thauv rau sab saum toj nrog lub thicket. Cia txhua yam mus qhib rau 4-5 teev, ces ncuav tawm lub tuab, sib tov zoo thiab cia lub kvass ferment rau tag nrho hmo ntuj. Ua ntej siv, dej haus yog drained los ntawm cov khaub thuas thiab txias.
Daim ntawv qhia rau kvass los ntawm rye qhob cij
Ib qho yooj yim thiab nrov tshaj plaws yog daim ntawv qhia ua noj kvass los ntawm qhob cij crumbs. Nyob rau hauv daim ntawv qhia no, poov xab los yog poov hom nrog berries ntawm raisins yog siv ua ke nrog leaven.
Cov khoom xyaw:
- rye qhob cij - 470 g;
- qab zib - 290 g;
- dej - 4.9 l;
- raisins - 45 g.
Npaj
Pib ua noj nrog kib txhiab biscuits. Cij daim ncuav yog qhov zoo tshaj plaws ci nyob rau hauv qhov cub tsis muaj txuj lom thiab roj, saib xyuas kom lawv tsis txhob hlawv. Cov rusks yog nchuav nrog dej npau npau, tov nrog suab thaj thiab pub kom txias rau 25 degrees. Rau qhov txias kvass muab lub raisins thiab tawm qhov dej haus kom ncav cuag qhov kev npaj nyob rau hauv ib qho chaw tsaus thiab sov. Tom qab ob hnub hnub nyoog fermentation, kvass los ntawm rye biscuits yog lim, hwj nrog ob peb ntawm raisins thiab zoo txias.