Garlic Parmesan Knot Recipe
ilaa 24 guntinGuntin
- 275 ml oo biyo diirran ah (qiyaastii 115 F)
- 40 ml oo saliid dhexdhexaad ah
- 3 garaam oo cusbo ah
- 3 garaam oo sonkor ah
- 11 garaam oo khamiir qalalan oo firfircoon
- 465 garaam oo bur ah
O
- 1 rodol oo dukaanka laga iibsaday cajiinka pizza
subagga toonta
- 1/4 koob oo sabdo ah
- 6 toon ah, toon ah
- 2 qaado oo dhir caleen fidsan oo jar jartey
- 2 cucharadas de aceite de oliva
- cusbo dhadhamin
- 1 ilaa 2 wiqiyadood oo parmesan ah
In baaquli weyn, ku dar biyo, saliid, milix, sonkor iyo khamiir. Ku dar burka, dabool oo kac ilaa labanlaab, 1 ilaa 2 saacadood. Ku rid cajiinka qaboojiyaha oo u daa inuu qaboojiyo ilaa 15 daqiiqo, si ay cajiinka u fududaato in la xakameeyo. Haddii kale, waxaad si fudud u isticmaali kartaa cajiinka pizza ee dukaanka laga soo iibsaday cuntadan.
U qaybi cajiinka 4 qaybood oo isleeg ah, adigoo qayb kasta u soo rogaya leydi. Iska yaree xariijin joogto ah. Xarigga ku xidh, saliid ku buraash, ku dabool duub balaastig ah, oo naso ilaa labanlaabanto, 1 saac. Marka guntidu kor u kacdo, dhalaali subagga, ku dar toonta oo kariyo, walaaqa marmar, ilaa inta jilicsan laakiin aan brown ahayn, qiyaastii 2-3 daqiiqo. . Ka saar kuleylka oo ku dar dhir iyo 2 qaado oo saliid ah. Si deeqsinimo leh ugu milix.
Ku rid foornada ilaa 400 ° F.
Ku caday guntimaha subagga toonta oo ku dub ilaa brown dahab ah, 13 ilaa 15 daqiiqo. Waa inaad haysaa subag toon ah; u badbaadi si aad u dubto ka dib marka guntimaha la kariyo.
Marka guntimaha ay dahab yihiin, ka saar foornada oo u ogolow inay xoogaa qaboojiyaan. Ku dar subag dheeraad ah (haddii aad haysato), ku daadi Parmesan, oo ku raaxayso kulayl.