Ngaba uyathanda i-empanada yaseGalician? Ukuba awuzange ulungiselele enye ekhaya, lixesha lokuba uphulukane noloyiko lwakho! Inhlama yale empanada kulula ukwenza. Kufuna ukuxova nokuhlonipha amaxesha anyukayo, kodwa akukho nto ungenako ukuyenza nokuba awuziqhelanisi nolu hlobo lwamalungiselelo.
Isiphumo sifanelekile. Inhlama i-crunchy kakhulu kwaye inencasa enkulu. Kwaye ngokuzaliswa ... Enye elula inyama yenkomo kunye netswele, i-anyanisi eninzi, yanele ukuba ibonakale i-juicy kakhulu ngaphakathi. Ngaba unesibindi sokuyilungiselela? Ndiyakuqinisekisa ukuba iya kuba yimpumelelo.
Nje ukuba uphule umkhenkce, ndiqinisekile ukuba uya kusebenzisa le resiphi amaxesha amaninzi kwaye uphucule ukuzaliswa okwahlukileyo. Ngumhlobo omkhulu xa uneendwendwe ekhaya kwaye ufuna ukulungiselela isidlo sasemini esingekho sikweni okanye isidlo sangokuhlwa sabantu abaninzi. Yizame!
Iresiphi
- 600 g. umgubo wamandla
- 10 g. igwele elitsha
- 300 g. zamanzi
- 10 g. ityuwa
- 40g yeoli evela kwi-sofrito
- 80 g. yeoyile
- 2-3 i-anyanisi eqoshiwe
- Iipelepele ezi-2 eziluhlaza
- 600g. yenkomo enqunqiweyo (inaliti)
- 2 amaqanda abilisiweyo
- Ityiwa nepepile
- Kwisitya Umxube siwuxuba kunye negwele iqhekeza elitsha Yongeza amanzi kunye netyuwa kwaye udibanise ngesandla de izithako zihlangane.
- Emva koko, sibeka inhlama kwindawo ecocekileyo kwaye sixova imizuzu embalwa. Siphumla imizuzu eyi-8 kwaye sixoke ezinye ezimbini kwakhona. Ngoko ke, de ufumane intlama encinci kunye ne-elastic.
- Wakuba ufezekile, thambisa isitya kancinci, yazisa intlama kwaye uyigubungele ngelaphu elifumileyo. Yiyeke iphumle kwindawo engenamayilo de intlama ukukhanya kunye nomthamo wayo kabini. Ehlotyeni, iyure inokwanela; ngelixa ebusika ungadinga ezimbini.
- Ngelixa, silungiselela ukuzaliswa. Ukwenza oku, ukutshisa ioli epanini kwaye gazinga i-anyanisi ide ibonakale. Emva koko, yongeza i-pepper kwaye gazinga imizuzu embalwa de ibe yithenda.
- Songeza inyama, isizini ngesisa kwaye upheke imizuzu embalwa. Kuya kugqiba ukupheka kamva kwi-oven.
- Después susa i-40 g kwi-sauce. yeoli ukuwafaka kwintlama xa sele ivukile. Uxove uze udibanise kwaye uhlukanise inhlama kubini, ugcine enye yeengxenye kwisitya esigqunywe ngelaphu elimanzi.
- Ke sizolula nge roller Kwindawo ephuhliweyo inxalenye yokuqala yentlama ide ibe yincinci kakhulu kwaye inomgangatho ofunekayo wokugubungela i-oven tray esiya kuba sifakwe ngephepha lokubhaka.
- Beka inhlama kwi-tray kwaye unqande imiphetho engaphezulu.
- Siza kolula inxalenye yesibini kamva yentlama ngendlela efanayo kwaye ugcine.
- Sibhukuqa ukuzaliswa igalelwe kancinci (ungalahli ulwelo olugqithisileyo) kwintlama ehleli kwitreyi ye-oveni. Sisasaza kakuhle ebusweni, sishiya malunga neesentimitha ezimbini kwicala ngalinye ukwenzela ukuba kamva sivale inhlama. Ekuzaliseni sisasaza amaqanda abilisiwe atyunjiweyo.
- Emva beka inxalenye yesibini yentlama malunga nokuzaliswa. Cinezela kancinci ukuze imiphetho ibambene kwaye siyinqumle intlama engaphezulu.
- Siyincinciza kwaye siyijike imiphetho ukutywina i-empanada kwaye senza umngxuma embindini wesiciko esiphezulu ukuze ikwazi ukuphefumla kwi-oven.
- Hombisa ngamaqhekeza aseleyo yentlama ye-empanada, inamathele ngamanzi amancinci, kwaye sigalela ngomngxuma osanda kwenziwa we-reserved sauce elulwelo.
- sithatha i-oveni ifudunyezwe kwi-190ºC ngomoya imizuzu engama-30 okanye ide intlama ibe crisme kwaye ibe golide. Ngoko ke, siyayikhupha kwaye siyibeke kwi-rack kwaye siyivumele ukuba icaphuke.
- Siyonwabele i-empanada yaseGalician ngokuzaliswa kwenyama yenkonyana kunye netswele elishushu.