Rau cov neeg uas ci qhob cij los yog tig kvass hauv tsev nrog lawv tus kheej tes , peb yuav qhia rau koj tias yuav ua li cas yuav ua rau lub rye pib uas yuav ua rau cov khoom siv hauv tsev ntau pab tau thiab tshem lawv cov ntxhiab ntawm cov poov xab.
Sourdough rau kvass los ntawm rye hmoov - daim ntawv qhia
Cov khoom xyaw:
- rye hmoov - 300 g;
- lim dej - 200 ml;
- granulated qab zib - 10 g.
Npaj
Npaj rye ferment yog tiag tiag yooj yim, tab sis kuj ntev heev. Yog li ntawd, peb khaws peb tus kheej nrog kev ua siab ntev, qhov tsim nyog ntawm cov khoom, thiab peb muaj ib txheej thaum ub ntawm cov khoom, thiab ua mus.
Thaum peb pib ntsuas pua milliliters ntawm rye hmoov nyob rau hauv ib lub hub, ncuav nyob rau tib qhov chaw plaub tablespoons (txog 120 g) ntawm rye hmoov thiab mix. Nyob rau tib theem, ntxiv ib me ntsis qab zib. Peb sib tov qhov loj kom huv si. Nws kev ntxhib los mos yuav tsum zoo li qaub cream. Peb npog lub hau nrog lub taum moistened nrog ntaub ntaub los yog ntaub ntuag thiab tawm hauv lub cua sov rau ib hnub. Tom qab ib ntus, qhov loj nyob hauv lub tsev txhab nyiaj yuav tsum "pub". Ua li no, ncuav ob peb dia ntawm rye hmoov thiab ncuav me ntsis dej kom tau qhov pib ntom nti, thiab sib tov nws zoo. Ib zaug ntxiv, peb npog lub khob nrog ib daim ntaub ntub dej los yog ntaub poom thiab tso rau ib hnub. "Pub" pib rau hauv tib txoj kev, ntxiv ob peb ntsev diav ntawm hmoov thiab me ntsis dej. Tom qab lwm hnub, lub chaw ua hauj lwm yuav tsum tau muaj cov ntxhiab tsw tsw qab thiab saj. Ntxiv dua ob peb daig ntawm hmoov nplej thiab dej, do thiab cia sawv ntsug ntxiv rau nees nkaum plaub teev.
Tom qab lapse lub sij hawm, yog txhua yam tau ua kom raug thiab cov xwm txheej kub txaus, cov keeb yuav npaj txhij. Qhov no yuav txiav txim tau los ntawm yam ntxwv qaub tsw, saj thiab foamy consistency ntawm billet.
Ua ntej siv, tus thawj coj yog "noj" nrog ob diav hmoov thiab dej, peb noj cov khoom noj khoom haus ua rau kvass los yog qhob cij thiab muab lub khob tso rau hauv lub khob txias. Ua ntej kev siv tom qab, yuav tsum ceev faj li ob peb xuab moos raws li chav nyob thiab rov "noj". Kev pub noj yuav tsum tau ua tiav yam tsawg ib zaug hauv xya hnub, txwv tsis pub cov leaven yuav tuag.
Yuav ua li cas ua kom ib tug rye-hom qaub txiv hmab txiv ntoo sourdough rau qhob cij - ib daim ntawv qhia
Cov khoom xyaw:
Yuav pib:
- rye hmoov (tag nrho-grain los yog peeled) - 50 g;
- lim dej - 100 ml;
- hmoov nplej - 50 g;
Rau 2 theem rau ib qho ntxiv hnav khaub ncaws:
- thawj fermentation - 75 g;
- rye hmoov (tag nrho-grain los yog peeled) - 55 g;
- lim dej - 75 ml;
- hmoov nplej - 50 g;
Rau theem 3 rau ib qho ntxiv hnav khaub ncaws:
- thawj fermentation - 75 g;
- lim dej - 75 ml;
- Nplej hmoov nplej - 75 g.
Npaj
Cov keeb rau lub khob cij ua noj yuav tsum muaj lub hwj chim kom txaus. Qhov zoo tshaj plaws, xws li kev npaj tom kawg theem ntawm kev ua noj yuav tsum nce ntim tsawg kawg ob zaug. Yuav kom tau lub siab xav, thaum npaj cov pib, lub hmoov yuav tsum yog ntawm zoo zoo. Tsis txhob noj cov hmoov nplej dawb ntawm zoo, nrog rau cov khoom uas muaj cov ntsiab lus gluten. Qhov kub thiab txias kuj yuav tsum tau muab khaws cia kom tsim nyog - lub fwj yuav tsum tau siav hauv qhov kub ntawm qhov kub ntawm tsis pub tsawg tshaj 28 degrees.
Yog li, pib sib tov sib npaug ntawm cov nplej thiab rye hmoov, ua ke nrog dej, ua kom huv si thiab tawm ob hnub nyob rau hauv qhov sov so, muab ntaub los yog ntaub ntuag txiav.
Tom qab ib lub sij hawm, thawj cov cim ntawm fermentation yuav tsum tshwm - bubbles nyob rau saum npoo thiab lub teeb, tej zaum kuj tsis ntxhiab tsw zoo heev.
Nyob rau theem tom ntej nws yuav tsim nyog "noj" cov keeb rau ob hnub ib hnub nrog lwm feem ntawm hmoov nplej thiab dej. Ua li no, peb yuav tsis siv tag nrho ntawm tus pib, tab sis tsuas yog ib feem ntawm nws. Ua tib zoo soj ntsuam cov kev faib tawm. Cov nqi ntawm leaven, hmoov nplej thiab dej los ntawm qhov hnyav yuav tsum yog tib yam. Ib qho kev kos npe ntawm kev nyeem ntawm lub ferment nyob rau theem no yuav yog cov cim ntawm fermentation, tsis yog nyob rau saum npoo, tab sis nyob rau hauv lub thickest feem ntawm billet thiab kev ntxhiab hloov yog pleasantly qaub. Raws li txoj cai, qhov no tshwm sim nyob rau hnub tsib ntawm lub keeb rau lub cawv txiv neej.
Nyob rau theem peb, cov keeb kab yuav tsum muaj zog thiab pib loj hlob nyob rau hauv ob los yog peb zaug. Rau qhov no, zoo li nyob rau theem dhau los, peb "noj" cov keeb rau ob hnub ib zaug, tsuas yog siv yav tom ntej peb yuav tsuas muaj hom hmoov nplej. Tsis txhob hnov qab saib cov khoom pov thawj teev nyob rau hauv daim ntawv qhia. Nyob rau ob peb hnub, qhov no yuav tsum tau thov koj nrog lub zog leavening zog ntawm ferment, uas yuav ua rau lub tsev mov lush thiab airy.