Ngubani ongawathandi amazambane abhakiwe. Ukunambitheka komnene wakhe, ukuncibilika emlonyeni kanye ne-crispy uSally peel uphawu lwabaningi kusukela ebuntwaneni.
Kepha kubantu abaningi, iphupho lamazambane aphelele abhakwe nje alinakufinyeleleka. Kubukeka sengathi kunento enzima lapha - Bhaka amazambane kuhhavini oshisayo, kepha ekusebenzeni kwesinye isikhathi kuvame ukuba isikhumba esine-chedrored, bese kuba nezimpande ezinezimpande ezingathandeki. Le nto ukuthi iningi labanikazi benza amaphutha alandelayo lapho bepheka.1. ukomisa okubi kwamazambane
Ngaphambi kokubhaka amazambane, kuyadingeka ukuyihlanza ukuze ususe noma yikuphi ukungcola kanye nodoti. Ungayixubha ngebhulashi yemifino. Kepha emva kwalokho, wonke amazambane kufanele ame kahle. Umswakama owedlulele ku-peel ungavutha amazambane ngesikhathi sokubhaka futhi uholele esikhunjeni esincishweyo.
Udinga futhi ukungakhohlwa izimbobo ezimbalwa ku-ikhasi lamazambane ngalinye, ukuze lingaqhekeki kuhhavini.
2. Ukubuka amazambane ku-foil
Eqinisweni, ngisho nabapheki abaningi bavumela leli phutha, bekholelwa ukuthi lokhu kuyisihluthulelo sokupheka amazambane abhakwe ngokuphelele. Kepha kuvela ukuthi wonakalisa kuphela ikhasi uma ukwenze.Isikhumba esiphelele se-patato ebhakwe kuncike ngezinga elithile lokuphelelwa ngamandla kanye nokuvuselela kabusha. Uma uyibhaka ku-foil, khona-ke wonke umswakama ovela kumazambane uzomane ubuyele ku-peel, okungeke uholele kunoma yini enhle.
3. Musa ukubeka igridi ngaphansi kwamazambane
Amazambane kufanele adakwe ngokuphelele, futhi kulokhu, umoya oshisayo kufanele uwe kuwo kusuka kuzo zonke izinhlangothi. Uma amazambane ebhakwe uhlangothi olulodwa kuphela, oluphathelene nokuphikiswa, alusoze lwaqina ngokulinganayo.
Kuyadingeka ukubeka i-grille emincane ku-baking tray, bese ubeka amazambane kuwo, futhi ukuze kunezikhala ezincane phakathi kwamabotoshi.
4. Kushisa kakhulu
Amazambane amahle abhakwe angenziwa kuphela uma uyipheka kancane. Kumele ilungiswe ekushiseni kwe-150 ° C imizuzu engama-90. Uma kungekho sikhathi kakhulu, ungaphakamisa izinga lokushisa kuya ku-230 ° C bese ubhaka imizuzu engama-45. Kuyaqapheleka ukuthi isikhathi sokubhaka sincike ngosayizi wamazambane kanye nezinga lokushisa le-oveni.
Akunakukwazi ukukhishwa kwamazinga okushisa okungaphezulu kwama-230 ° C, ngaphandle kwalokho ikhasi lizoqala ukugcwala. Futhi njengoba kusho ukuthi amazambane abhakwe ngokuphelele ukuthi ikhasi lalifana nokunambitheka, kanye "nokungaphakathi," akunakuvunyelwa.
5. Ungabheki amazinga okushisa amazambane
Ukuze uthole imfihlo enhle akuyona imfihlo ukuthi udinga ukubheka inyama elungile, eshintsha izinga lokushisa kwalo ngaphakathi. Ngasikhathi sinye, konke ngasizathu simbe kukhohlwa ukuthi okufanayo kuyasebenza kumazambane abhakiwe. Ngakho-ke, ekhishini, ngokusobala akuyona i-thermometer eyeqile. Izinga lokushisa elingaphakathi kwamazambane kufanele lisuka ku-95 liye ku-100 ° C. Uma lingezansi, ukuthungwa kungaba mkhulu kakhulu, futhi uma kuphakeme, khona-ke ngaphakathi kwamazambane kuzophenduka kube yinto ehlanzekile.6. Amafutha nosawoti ngaphambi kokubhaka
Akunasidingo sokugcoba amazambane ngamafutha bese uhlikihla usawoti ukuze ubhaka, udinga ukukwenza ekugcineni kokupheka. Kungaleso sikhathi lapho lezi zithako zizosiza kakhulu inzuzo enkulu ngokwemibandela yokuthungwa nephunga. Uma ufaka amazambane ekuseni kakhulu, ikhasi kungenzeka lingabi yi-crispy. Usawoti ungasika namazambane lapho ebhaka.
Esikhundleni salokho, udinga ukwengeza ngokushesha uwoyela nosawoti ngemuva kokuthi amazambane afinyelele ekushiseni kwama-95 ° сссс С: Ngisetha kabusha ishidi lokubhaka kuhhavini. Emva kwalokho, ishidi lokubhaka lifakwa kuhhavini eminye imizuzu eyi-10 - izinga lokushisa lamazambane ngalesi sikhathi ngeke likhuphuke ngamadigri angaphezu kuka-2 noma ama-3. Amafutha azokwenza isikhumba senziwe ngesikhumba, sikhishwe ngamanzi ngesikhathi sokubhaka isikhathi eside, nosawoti uzonikeza ukunambitheka okumnandi.
7. Nikeza amazambane ukuze upholile ngaphambi kokusika
Ngokungafani nenyama, amazambane awaba ngcono ngokuhamba kwesikhathi. Kufanele kusikwe ngokushesha. Uma ungakwenzi lokhu, izobamba amanzi emgogodleni okhulayo futhi ibaminyene kakhulu futhi inamathele.
Kuyadingeka ukubhoboza ngokushesha ngommese wegiya wonke amazambane, lapho nje ugqoko asuswe kuhhavini. Emva kwalokho, udinga ukucindezela kancane amazambane ngalinye (isandla ekhishini langaphakathi noma ithawula) ukwandisa umgodi nokwenza umoya omncane.
Ngakho-ke, amazambane abhakeke alungile alungile.