Sonke siyabazi abo bapheki banalo ulwazi lokuzalwa lokuphosa nje itoni yezinto kunye kwaye luphume ngokumangalisayo. Zizo ezingadingiyo iresiphi, kwaye ngamanye amaxesha, azidingi nembono engacacanga yento abafuna ukuba isitya sokugqibela singcamle ngayo. Ukupheka kunokuvela ngokwendalo, kodwa ukubhaka yinto eyahluke ngokupheleleyo.
Ukubhaka sisayensi, kwaye ukufumana imveliso yokugqibela oyikhangelayo kufuna ukwenziwa ngononophelo kweresiphi- kwaye ngamanye amaxesha, nokuba kunjalo, akuphumi kakuhle. Kungenxa yokuba kukho itoni yemigaqo yesayensi ethi idlale, kwaye intle kakhulu chemistry onokuyitya.
Inxalenye enkulu yesayensi inento yokwenza nobushushu obhaka kuyo izinto, kwaye mhlawumbi uqaphele ukuba uninzi lweendlela zokupheka zezinto ezinjengekuki kunye neekeyiki konke kubonakala ngathi kubiza ubushushu obufanayo: ama-350 degrees Fahrenheit. Ayinamsebenzi nokuba sisonka sebhanana okanye iicokies zetshokholethi ... kwaye oko kubonakala ngathi kuyothusa. Ungacinga ukuba kungakho iyantlukwano apho, kungoko kutheni ama-350? Ayisiyongxaki, kwaye izizathu zokuba kutheni ingumxube onomdla wesayensi kunye nembali.
intshontsho le-mac mac kunye netshizi
Yinto emiselweyo ukusuka kwakudala
Uluntu sele lubhakekile ixesha elide, kwaye kwakusekupheleni kweMfazwe yesibini (II) yeHlabathi apho iiovini zaqala ukuza nolawulo ngqo lobushushu. Kumashumi ambalwa eminyaka ngaphambi koko, ii-oveni zazithanda ukuza nezintathu kuphela zobushushu: ziyacotha, zimodareyitha kwaye zishushu.
Ukuba kwenzekile ukuba umbe nayiphi na iiresiphi zokupheka zecookies zikagogo wakho okanye ugogo -akhulu, unokuthi ungaxhalabi ngenxa yeso simangalo sibabiza kwi-oveni 'ephakathi'. Kubonakala ngathi yeyakudala namhlanje, kodwa ibilinyathelo elikhulu eliya phambili malunga nendlela abapheki bexesha lama-Victorian abagweba ngayo ukuba ii-oveni zabo bezishushu ngokwaneleyo, Isilayidi utsho. Baqikelela ubushushu be-oveni ngokufefa emazantsi ehovini ngomgubo. Ukuba ayikhange ibambe mlilo kwaye iqale ukwenza mnyama, yayigqibelele.
Kule minyaka, iiresiphi zitshintshile kunye netekhnoloji esiyisebenzisayo ukuzipheka. Isigama esidala sahlaziywa kwitekhnoloji entsha, kwaye xa iiresiphi ezazifuna i-oveni 'emodareyithayo' zahlaziywa, iqondo lobushushu laqikelelwa nje ukuba libe ngama-350. (Iqondo lobushushu, ngesiqhelo, lihlala liphakathi kweendawo ezininzi zokucofa i-oveni.)
Ubushushu bubalulekile, kodwa kunzima ukuba ngqo
Kwinkulungwane yama-20 yokuqala, itekhnoloji ye-oveni yanikwa uhlaziyo olukhulu ngokuveliswa komlawuli. Yayiyinto enkulu kakhulu, kunye nesiqwenga esinye ngaphakathi INew York Tribune ukusukela ngo-1919 (nge IAtlantic ) wayichaza ngolu hlobo, 'Umlawuli wenza ukupheka kwezenzululwazi kuyeyona nkosikazi ingeyiyo inzululwazi, kwaye bambalwa abayiqondayo ukuba zingaphi iiresiphi ezigqibeleleyo ezonakaliswe kukuphathwa gwenxa kobushushu beoyile.'
Babengamaxesha ahlukeneyo.
Iifowuni ze-oveni zaziqhayisa ngolawulo 'olwenziwe ngamagama kunye nakumanani', kwaye ukuba kuvakala ngathi ayizukuchaneka, bekungekho. Kwaye ayiyiyo ne-oveni yakho yangoku.
Ukuseta i-oveni yakho iye kuma-350, utsho Isilayidi , ayithethi ukuba uyapheka ngama-350. Iqondo lobushushu lalo naliphi na i-oveni liza kutshintsha, kwaye ezinye zezona zilinganiswe kakuhle, ii-oveni ezinesiphelo esiphakamileyo zimiselwe ukuhlala phakathi kwama-330 nama-370 xa uzisethela ku-350. Sizama ukuba ngqo (kwaye uya kufumanisa ukuba uyaqhubeka nokufunda, kufanele ukuba ubekho!), ayilombono mbi ukutyala imali kwi-thermometer ye-oveni.
Konke malunga nokusabela
Jonga nayiphi na inkqubo yokupheka ixesha elide ngokwaneleyo, kwaye unokuva ukukhankanywa kwempendulo kaMaillard. Phantse ukuba yinto entsonkothileyo kodwa engacingekiyo, kuba yindlela yokwenza imichiza eyenza ukutya kube mnandi. Ngoku ka Ukutya kakhulu Kunzima kangangokuba izazinzulu zaqala ukuvula iimfihlakalo zokuphendula kule nkulungwane yama-21. Akukho zinkxalabo nangona kunjalo-awunakuziqonda zonke iinyani zesayensi. Umbono osisiseko kukuba konke kunento yokwenza nobushushu.
Impendulo kaMaillard yenzeka kuphela kumaqondo obushushu angaphezulu kokubilayo (yiyo loo nto isitovu esiphekiweyo sinambitha kwaye sinuka ngokwahluke ngokupheleleyo kunesosiweyo). Ngapha koko, kwenzeka kuphela xa ubushushu bungaphezulu kwe-300 degrees Fahrenheit. Nge ngala maxesha , Iiproteni kunye neeswekile ziyaphuka zize zibuye kunye ngendlela eyenza iincasa kunye namavumba abe nzima ngakumbi. Kodwa asikabikho kwiidigri ezingama-350, ngoko livelaphi elo nani?
Ukutya okuphezulu kwiswekile kunye neeprotheyini ezisezantsi- ezinje ngeicookies eziyinyani zikaMama- zisebenza ngokwahlukileyo. Impendulo kaMaillard isenzeka njengoko bebhaka, kodwa ngenxa yomxholo weswekile ephezulu kukho enye impendulo eyenzeka nakumaqondo aphezulu obushushu: i-caramelization.
Ukufumana i-nutty brown flavour
Khawufane ucinge incasa ye-caramel: umxube oswiti kunye nobukrakra, kunye nomxhesho wenuttty ophoswe kuwo. Nguwo umahluko phakathi kwecookie eyamkelekileyo kunye naleyo imnandi, kwaye ungayibulela impendulo ebizwa ngokuba yi-caramelization ngaloo nto. Yinkqubo yeswekile eyaphuka kwaye itshintshe ngenxa yobushushu, nantsi ke into. Ngamanye amaxesha, ukubhaka into ngo-350 nje akuyi kuyinqumla.
Isizini ye-masterchef ye-4 iphumelele
Ukunyanzeliswa kweCaramelization, I-TedEd Blog ithi, yenzeka kuphela xa ubushushu bubetha ama-356 degrees. Ngokucacileyo ingaphezulu kancinci kune-oveni yakho yeedigri ezingama-350, kodwa enkosi kuseto olungalinganiyo kunye nokuhla kweqondo lobushushu, kukho ithuba elihle lokuba isidanga sakho se-350 eziko izakubetha ama-356 kwaye mhlawumbi ngaphezulu ngentla.
Ukuba iyayenza, iyakwenza ukuba i-caramelization yenzeke, kwaye iya kunika iicookies zakho kunye namaqebengwana anencasa eyahlukileyo ... kodwa kancinci. Ukuba ngenene ufuna iimpahla zakho ezibhakiweyo ziphume nzulu ngetani, kufanelekile ukuba ubuphakamisa ubushushu. Ukuguqula i-oveni ishumi elinambini okanye njalo kwiidigri kuya kuyigcina kuloo ndawo intle ithutyana-kwaye uya kuba mnyama, ngakumbi ii-cookies.
Ibaluleke kangakanani impendulo kaMaillard?
Ukutya kakhulu ithi ukufumana izinto zakho ezibhakiweyo ukuba ziphume ngokuchanekileyo kuxhomekeke ekubetheni ibhalansi elungileyo phakathi kwempendulo kaMaillard kunye ne-caramelization, nantsi ke le nto (ngamafutshane).
Njengoko amaqondo obushushu eicookies zakho enyuka, impendulo kaMaillard yenzeka kuqala kwaye iqala ukusebenza ngomlingo wayo wamachiza ukonyusa iikhompawundi ezinuka kamnandi kwizinto zakho ezimnandi. Ngokusisiseko, kungenxa yoko le nto indlu yakho inuka kamnandi ngelixa ubhaka. Ngenxa yokunqongophala kweprotein kunye nenqanaba eliphezulu leswekile kwimpahla ebhakekileyo, nangona kunjalo, impendulo kaMaillard ayonelanga. Kulapho i-caramelization (kunye namaqondo aphezulu obushushu) angena khona.
Nje ukuba ii-cookies zakho ziqale ukunyuka ziye kuma-350 nangaphezulu, kulapho iishukela zisabela khona kwaye ziqale ukwenza konke oko kunencasa yecookie.
Nantsi ke into entle. Impendulo kaMaillard ayisebenzi ngendlela efanayo kuko konke ukutya. Ngokwe- IBhunga lezeNzululwazi lase-Illinois , konke kuxhomekeke kwimixube yemichiza ekutyeni. Kukho amawaka ambalwa ahlukeneyo eempendulo zeMaillard ezinokuthi zenzeke, kwaye yinto entle leyo-ethetha ukuba iyenzeka kwi-cheesecake yakho nakwikhekhe lekherothi, kwaye ihlala isebenza ngobushushu obuphezulu be-caramelization ukwenza ubumnandi.
Impendulo eyenzekayo endleleni
I-Caramelization kunye nokuphendula kwe-Maillard zezimbalwa zeempendulo ezenzekayo phakathi kwazo zonke izithako zakho xa uzifaka eziko.
Ukuphendula kuqala xa ibetter yakho ihleli kubushushu begumbi, kwaye kulapho uninzi lweepowder zokubhaka kunye nesoda yokubhaka ziqala ukusabela. Ngoku, siza kufaka iphepha lethu lecookie ehovini. Njengoko inhlama inyukela ngaphezulu kwe-90 degrees, amafutha ayanyibilika, umoya uyaphuma, kunye nokuqala kokunyuka. Malunga ne-135 degrees, ubushushu buyabulala naziphi na ii-microorganisms ezinokuhlala kwintlama yakho, kwaye kubandakanya igwele. (Yinto entle leyo, kwaye igcina isonka sakho ukuba singabibi kakhulu.) Ngaphezulu kwe-140 degrees, yonke into iqala ukoma kunye nokuqina, kwaye kwiidigri eziyi-160, ii-enzymes eziza kutshabalalisa wonke umsebenzi wakho onzima zingasebenzi.
Emva koko, utsho IKitchn , iqondo lobushushu linyukela kwi-300 kunye ne-350, ukukhahlela ukusabela kwe-Maillard kunye ne-caramelization yokugqibezela yonke into ilungile. Kukho okungakumbi, kwakhona. Xa useta i-oveni yakho iye kuma-350, isantya esikhula ngaso ubushushu bentlama yakho senza ukuba zonke ezi mpendulo zenzeke ngokulandelelana - kodwa hayi ngokukhawuleza.
Ngaphakathi, ngaphandle, numahluko phakathi kwama-350 nama-400
Ukuba i-caramelization yindlela esabela ngayo kumaqondo obushushu aphezulu, ngaba ukunyusa isantya se-oveni kuye kuma-400 (iresiphi ebiza ama-350) yenza nje i-caramelization engcono? Ibhlog yeCake ithi hayi.
Izinja ezishushu zininzi
Ukuba ubeka iqondo lobushushu ngo-400 nangaphezulu, zonke ezo zinto zivelayo ziya kwenzeka ngokukhawuleza nangaphantsi ngokulinganayo kuyo yonke into oyithengileyo. Ukukhula okukhawulezayo, ubushushu obuphezulu kuya kunyanzela iinkqubo ukuba zenzeke ngaxeshanye, kwaye ngaphandle kwekhekhe okanye ikuki iya kupheka kakhulu, ngokukhawuleza okukhulu kunangaphakathi. Oko konke kuya kukhokelela kwimpahla ebhakiweyo enolusu olwahluke mpela, olunokubakho gummy ngaphakathi, uqweqwe olunzima, kwaye kunokubangela ukwenziwa kwencasa etshisiweyo.
Zenza njani iivenkile zedola
Yiya nge-oveni engaphantsi kwama-350, uyakuba nesibane kwaye ikeyiki emhlophe Akukho nanye ye-caramelization. Indawo emnandi yokukhanyisa-kunye-nefluffy kunye ne-flavour-is-you guessed it - 350, on the dial.
Kutheni ulungiselela kwangaphambili linyathelo ongenakuleqa
Ixesha yinto yorhwebo exabisekileyo kuninzi lwethu, kwaye sonke sinetyala lokweqa inyathelo lokulungiselela kwangaphambili rhoqo. Kuyafana emva kwayo yonke loo nto, akunjalo? Shiya nje itreyi yakho yeicookie ngomzuzu okanye emibini ngaphezulu? Akululanga kangako, eneneni, kwaye kungenxa yeso sizathu.
Zonke ezo mpendulo zamakhemikhali zenzeka kwindlela eya kuma-350 kufuneka zenzeke ngexesha lokubhaka, kwaye ezinye- kubandakanya ukwanda komoya ngaphakathi kwentlama- kufuneka ziqaliswe ngumoya omhle wobushushu. Oko kuyenzeka xa ubeka itreyi kwi-oveni esele ikwi-350, kwaye ayenzeki kunye ne-oveni engatshisiyo.
Ngoku ka Ukutya52 , Ukubeka ii-cookies zakho ehovini ezingekafiki kuma-350 kuya kukhokelela ekubeni kubelukhuni, komile, ii-cookies ezisasazeka endaweni yokunyuka. Kuyakutshintsha ubume bayo nayiphi na into oyibhakayo, nayo, kwaye ukuba uqaphela ukuba itreyi yakho yesibini yeicookies iphuma ngcono kunokuqala, usenokuba ujonge eli nyathelo libalulekileyo!
Xa i-350 ingcono
Ngokwethiyori, ungabhaka yonke into ngo-350 kwaye uyibize ngosuku. Kuncinci ukukhumbula, emva kwayo yonke loo nto, kodwa njenge IKitchn amanqaku, ama-350 awalilo ubushushu obulungileyo kuyo yonke into onokucinga ngayo.
Thatha i-pastry, enye. Ukuba ubhaka ezi ngamaqondo angama-400, baya kuphakama nangaphezulu ngenxa yomphunga owakhayo phakathi kwamanqanaba. Izonka, nazo, zinokuxhamla kumaqondo aphezulu obushushu, nangaphezulu kwama-425. Kungenxa yokuba iyakwenza isonka sikhuphuke ngokukhawuleza, ngelixa iqweqwe lisalulanyiswa. Ii-muffin ezibhakwe kumaqondo obushushu aphezulu ziya kuphakama ngakumbi kwaye zibe ne-muffin ephezulu, kunye neicookies? Ewe, konke kuxhomekeke kwindlela obathanda ngayo. Ukuba uyazithanda iicookies zakho ngokuqhekeka kancinci ngaphandle kwaye zithambile ngaphakathi, nyusa ubushushu bube ngama-375.
Ukutshintsha iqondo lobushushu lokubhaka kuya kutshintsha indlela entle ngayo nayiphi na into oyibhakileyo, ke ukuba iikuki zakho, isonka, okanye iimuffins zibonakala ngathi zincinci kunokugqibelela, sebenzisa imigaqo-nkqubo efanayo ukuze ubone ukuba lungisa ubushushu ukuze ufumane le nto uyifunayo. Ngoku uyazi!
