Chitsanzo cha Gawo ndi Mchitidwe: ADMF Line Shaping Baguette, Roll, ndi Croissant Dough

1. Gawo la Extrusion

• • Zowoneka: Gawo lamakona anayi la mzere wa ADMF pomwe mtanda wochuluka umadyetsedwa mu chotuluka chopingasa chokhala ndi mbale zachitsulo zosinthika.

• • Lebo: "Extrusion for Uniform Width"

• • Tsatanetsatane: Chotulutsa chimagwiritsa ntchito kukakamiza pang'onopang'ono kukankhira mtanda potsegula, ndikupanga pepala lathyathyathya, losasunthika (10cm mulifupi × 2cm wokhuthala) loyenera kupanga baguette. Masensa amawunika kusasinthasintha kwa mtanda kuti apewe kukanikiza kwambiri.

2. Rolling & Elongation Stage

• • Zowoneka: Ma seti atatu a odzigudubuza (owonjezera kutalika) otsogolera pepala lofutukuka.

• • Lebo: "Kugudubuzika Kwa Utali ndi Kupanikizika"

• • Tsatanetsatane: Wodzigudubuza woyamba amatambasula mtanda mpaka 30cm, wachiwiri mpaka 50cm, ndipo wachitatu mpaka 70cm (utali wamba wa baguette). Wodzigudubuza aliyense amagwiritsa ntchito kukakamiza kowonjezereka kuti apange mphamvu ya gluten, kuonetsetsa kuti mtanda umakhala ndi mawonekedwe ake panthawi yotsimikizira.

3. Kupanga Komaliza & Kusindikiza

• • Zowoneka: Cholumikizira chopindika pomwe mtanda wautali umadutsa pansi pa chitsulo chopyapyala chomwe chimakanikizira msoko wosawoneka bwino m'mphepete.

• • Lebo: "Kusokera Kwa Umphumphu Wachipangidwe"

• • Tsatanetsatane: Tsambalo limapanga chisindikizo cholimba, chomwe chimalepheretsa mtandawo kugawanika pamene ukukwera. Baguette yomalizidwa imachoka pamzere ndi mawonekedwe osalala, opindika.

1. Gawo Logawa

• • Zowoneka: Chogawika choyima chokhala ndi mitu yodulira yozungulira ndikugwetsa mipira ya ufa wokwana 50g pa chotengera.

• • Lebo: "Precision Division (± 1g Kulondola)"

• • Tsatanetsatane: Wogawanitsa amagwiritsa ntchito masensa olemera kuti asinthe liwiro lodulira, kuonetsetsa kuti gawo lililonse ndilofanana. Kusasinthasintha kumeneku kumathetsa kuphika kosafanana m'magawo apambuyo pake.

2. Gawo Lozungulira

• • Zowoneka: Ng'oma yozungulira yokhala ndi timizere tozungulira yomwe imalowetsa m'mphepete mwa mtanda, kumapanga zozungulira zosalala.

• • Lebo: "Kuzungulira kwa Chitukuko cha Gluten"

• • Tsatanetsatane: Kuyenda kozungulira kumatambasula pang'onopang'ono gawo lakunja la mtanda, kulimbitsa mgwirizano wa gluten. Izi zimapanga mawonekedwe ofanana mu mpukutu womaliza.

3. Kupanga Komaliza (Mwasankha)

• • Zowoneka: Makina osindikizira a nkhungu akumazungulira mozungulira kukhala mawonekedwe a hamburger, pomwe ena amakhala ozungulira.

• • Lebo: "Kuumba Kosiyanasiyana (30+ Zosintha)"

• • Tsatanetsatane: Maonekedwe osintha mwachangu amalola kusinthana pakati pa masitayelo (monga clover, mfundo, masikweya) mkati mwa mphindi ziwiri, kutengera zomwe amaphika buledi.

1. Gawo Lamination Preservation Stage

• • Zowoneka: Chodulira chodulira chochepa chosuntha (mafuta + mtanda) kudzera munjira yozizira.

• • Lebo: “Kuyenda Molamulidwa ndi Kutentha (16°C)”

• • Tsatanetsatane: Msewu umasunga kutentha kozizira kuti batala akhale wolimba, kuti asasungunuke mumtanda. Izi zimasunga zigawo za 72+ zofunika kuti zikhale zovuta.

2. Njira Yodulira ya Triangular

• • Zowoneka: Chodula cha hydraulic akudula pepala la mtanda kukhala makona atatu ofanana (15cm m'munsi × 20cm kutalika).

• • Lebo: “Kudula Molondola Kwambiri Kuti Mugulitse”

• • Tsatanetsatane: Wodulayo amagwirizana ndi tirigu wa mtanda, kuonetsetsa kuti zigawo sizing'ambika. Makona atatu ofanana amatsimikizira kukula kofanana kwa croissant.

3. Rolling & Curling Stage

• • Zowoneka: Mkono wamakina ukugudubuza makona atatu aliwonse kuchokera kumunsi kupita kunsonga, kenako nkumapindika kumapeto kwake.

• • Lebo: "Controlled Tension Rolling"

• • Tsatanetsatane: Dzanja limagwiritsa ntchito kupanikizika pang'ono kuti likhalebe lolekanitsa pamene likugudubuza, kenaka limapiringa mtandawo popanda kukanikiza. Izi zimateteza matumba a mpweya, omwe amakula panthawi yophika kuti apange zigawo zowonongeka.

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