Cov Txheej Txheem Ntau Lawm Rau Chav -Ces Kub

Thaum lub sij hawm npaj ntawm chav tsev -kub ncuav qab zib, ib tug tsawg - kub, qeeb - ci txoj kev yog ua hauj lwm los mus tiv thaiv lub nto ntawm crusting ntxov ntxov, yog li xyuas kom meej tias lub sab hauv tseem moist thiab kev sib tw.

Kev tswj xyuas meej ntawm kev sib xyaw thiab lub sijhawm fermentation pab ua kom lub ncuav mog qab zib fluffier thaum tswj kev ua haujlwm ruaj khov.

Tsis muaj tshuaj Leavening Agents: Feem ntau cov zaub mov txawv cia siab rau whipping tag nrho cov qe los yog cais qe los muab cov qauv fluffy.

Siv Butter los yog Browned Butter: Txhim kho aroma thiab txhim kho cov dej noo; Qee cov zaub mov txawv yuav tsum tau ua kom sov lub butter kom 40-50℃ua ntej sib xyaw ua ke.

Precise Batter Mixing Technique: Siv folding lossis txiav cov lus kom tsis txhob deflating qhov sib tov; qe dawb yuav tsum tau nplawm mus rau qhov tawv nqaij los yog mos peaks.

Ci Kub thiab Sijhawm: Feem ntau yog nyob nruab nrab ntawm 160-230 degree, kho raws li lub ncuav mog qab zib thickness; lub sij hawm ci ntau li ntawm 15 mus rau 30 feeb.

Ncej -Kev tuav ci: Qee lub ncuav qab zib yuav tsum tau hloov pauv lossis tshem tawm ntawm cov pwm kom txias, tiv thaiv kom tsis txhob ntsws lossis tawg.