El ikofu cappuccino, okanye cappuccino, yenye yezona ntlobo zekofu ezivunyiweyo ngabaninzi abathandi bekofu. Ihambelana ne-recipe, indlela yokulungiselela ikofu, kwaye kungekhona kwiintlobo ezahlukeneyo zeembotyi zekhofi. Yinto eyenza ukubhideka okuthile kwabanye abantu. Ngoko ke, kufuneka ukwazi ukuba unako ukulungiselela le recipe kunye naluphi na uhlobo lweembotyi zekofu, nokuba ngumhlaba okanye ngokupheleleyo.
Ukulungiselela ikhofi ye-cappuccino kulula kakhulu, inxalenye enzima ukuba isiphumo sihle ngokweneneokanye. Ukuze ukwazi ukulungiselela i-cappuccinos njenge-barista yokwenyani ekhaya, Nazi ezinye iingcebiso kunye namaqhinga.
Yintoni i-cappuccino okanye ikofu ye-cappuccino?
Un Ikofu yeCappuccino (okanye i-cappuccino ngesiTaliyane), yeyona ndlela ikhethekileyo kwaye imnandi yokubonisa ikofu yakho. Olu hlobo luvela e-Italiya, kuba yayililizwe le-transalpine elaqala ukuqalisa ukulungiselela esi siselo sisekwe kwikofu ye-espresso kunye nobisi oluphekiweyo ukuze lube namagwebu. Idibaniso egqibeleleyo enika ivumba elimnandi, incasa kunye nokuthungwa okuvela kumazantsi eYurophu kwaye igama layo livela kwi "cappuccio" ihood yeefriars.
La iresiphi Ngokusisiseko iquka ukuxuba i-125 ml yobisi kunye ne-25 ml yekhofi ye-espresso, kwaye ngamanye amaxesha ezinye izinto zinokongezwa ukuba zityebise, ezifana ne-cocoa powder, i-sinamon, njl., kodwa oku sele kufikelele kwincasa yomthengi. Ingxaki kukuba akulula kakhulu ukuxuba ezi zithako kwaye zenze ngendlela echanekileyo ukwenzela ukuba umphumo ube njengoko kulindelwe, kunye nobushushu obufanelekileyo kunye nokuthungwa kwe-creamy.
Izithako ezifunekayo
ukuba yenza i-cappuccino entle ngokwenene, kufuneka nje uqiniseke ngayo yonke into oyifunayo ukulungiselela yayo, zombini izitya kunye nezithako iresiphi. Ukuba ulandela ezi ngcebiso, uya kubona ukuba akufuneki uye kwingcali ukuze ujabulele olu lonwabo yonke imihla.
Los izithako I-cappuccino yokwenyani zezi:
- Omnye Umatshini we-espresso.
- Amanzi, angcono ukuba i-mineralization ebuthakathaka okanye i-distilled ifanelekile ukusetyenziswa, kuba ngale ndlela ayiyi kongeza incasa engaqhelekanga kwikofu.
- 7-12g yekofu (ukuba yi-100% yodidi lweArabica ngcono). Ukuba ukugaya kwenziwa okwangoku ukusuka kwiinkozo, i-aroma engcono kunye ne-flavour iya kufumaneka.
- Umatshini wakho we-express usenokuba sele unesixhobo sokusila esakhelwe ngaphakathi, okanye unako thenga enye yodwa.
- 1 ikofu ye-espresso (25 ml yekofu),
- I-125 ml yobisi olutsha kunye olubandayo. Ubisi lwe-skim kunye nezinye iintlobo zobisi zingasetyenziselwa, kodwa ukuthungwa kunye nokuqina kwekhilimu akuyi kufana.
- I-1 jug / iglasi ye-250 ml yobisi ukwenza i-foam.
- Ingenziwa nge-frother yombane, nangona kungcono ukuba umatshini wakho we-espresso unengalo yomphunga.
- I-1 indebe ye-cappuccino malunga ne-180 ml. Kufuneka ibe yi-ceramic, ukwenzela ukuba igcine ubushushu ngcono.
Indlela yokulungiselela i-cappuccino emnandi ekhaya
Nje ukuba unayo yonke into oyifunayo, ngoku lixesha lokuba qalisa "isithethe" sokulungiselela i-cappuccino eyona imnandi wakha wayingcamla, kwaye yenziwe ekhaya:
I-1-Lungisa i-foam yobisi
Unokulandela amanyathelo kwicandelo apho sichaza indlela yokwenza i-foam yobisi elungileyo kwi-cappuccino. Apho uya kufumana zonke izitshixo kunye namanyathelo ukuya yenza eyona cream.
Nangona kunjalo, amanyathelo aqhelekileyo ogwebu abonisiwe apho, kodwa ukuba ufuna ukuqina ngakumbi kwi-cappuccino, kufuneka usebenzise kuphela i-120 ml yobisi olutsha kunye nobisi olupheleleyo. Kunconywa ukusebenzisa ijug yensimbi.
Kule meko, ubisi kufuneka lube phakathi kwe-55-65ºC xa inkqubo ye-frothing igqityiwe, ngaloo ndlela iya kuba kwindawo efanelekileyo yokudibanisa nekofu ye-espresso eyenziwe kwisinyathelo sangaphambili.
Ukuba ubona ukuba i-foam yobisi inayo amaqamu angqindilili kakhulu, ungaziphelisa ezi ngokucofa kancinci kwijagi yobisi, ngoko ke kuphela amaqamza azingisayo anobukhrimu obufunayo aya kuhlala.
2-Lungisa ikofu ye-espresso
Into yokuqala ekufuneka uyenzile kukulungiselela ifayile Ikofu ye-espresso kumatshini wakho. Ukwenza ngendlela eyiyo, amanyathelo alandelayo:
- Khetha a imbotyi yekofu esemgangathweni kwaye intsha. Ngokunqwenelekayo, imbotyi egcadiweyo endala kuneeveki ezi-3 akufanelekanga ukuba isetyenziswe, kodwa oko kunzima ukuyilawula xa uqwalasela indlela abasasazi kunye neevenkile ezinkulu ezisebenza ngayo.
- Ku ukusila, kufuneka ulungiselele umthamo phakathi kwe-7-12 grams, kuxhomekeke ekubeni uthanda into encinci okanye ilayishiwe. Ukongezelela, kufuneka kube yinto efanelekileyo yokugaya kolu hlobo lomenzi wekofu, oko kukuthi, akufanele kube lukhuni kakhulu. Oko kuya kukwanela ukuba ukutsalwa kuthathe phakathi kwemizuzwana engama-25-30, okuya kunika ixesha lamanzi ukuthwala lonke ivumba kunye nencasa.
- Ngoku beka amanzi i-distilled ilungele ukusetyenziswa komntu okanye i-mineralization ebuthathaka kwitanki yamanzi yomatshini wakho we-espresso. Kwakhona beka ikofu esandul 'umhlaba kwaye uyidibanise.
- Ukuba umenzi wekofu wakho akazenzekeli kwaye ikuvumela ukuba ukhethe iiparamitha, ungakhetha ubushushu obumalunga ne-90ºC. Ukuba iyazenzekela kwaye ikuvumela ukuba ukhethe uhlobo lweresiphi, khetha i-cappuccino kwaye iya kwenza okuseleyo.
- Nje ukuba ikofu ithontsize kwikomityi, uya kuba nesiseko se-cappuccino esigqityiweyo. Inkqubo yokuthontsiza bekufanele ukuba ithathe malunga nemizuzwana engama-30, ukuba ingaphantsi koko ukhozo olusemhlabeni mhlawumbi lurhabaxa kakhulu, kwaye ukuba lungaphezulu koko ulusile kakhulu.
Isiphumo kufuneka sibe mdaka omnyama olandelwa kancinci igwebu legolide.
3-Indlela yokuyinikezela okanye ukuyihambisa
Ekugqibeleni kufuneka nje uthele ubisi nge-foam phezu kwekofu ye-espresso. Yintoni eseleyo, ukuba uyenzile ngokufanelekileyo, iya kuba yi-1/3 ye-espresso + 1/3 yobisi + 1/3 ubisi lwe-foam. Le yi-cappuccino egqibeleleyo. Ngoku, ukuba ucocekile kwaye ufuna imfezeko egqibeleleyo, kananjalo luthathele ingqalelo uhlobo lwendebe kunye nezinye iinkcukacha...
Ikofu yeCapuccino ikhethekile kangangokuba inenkqubo yoku yikhonze ngokufanelekileyo. I-baritas yobuchwephesha ayifanelanga naluphi na uhlobo lwendebe okanye umboniso, ngaphantsi kakhulu ukuba ufuna ukongeza ukubamba okukhethekileyo kweLatte Art.
Eyona ndlela ilungileyo yokukhonza i-cappuccino kuku indebe ye-ceramic malunga ne-180 ml. I-ceramic iya kugcina ukushisa ixesha elide. Ukongeza, ubukhulu bendebe kufuneka bube ngokwaneleyo, nangona bubonakala bubudenge, akunjalo. Ngokufanelekileyo, enye engekho ngqindilili kakhulu okanye ebhityileyo kakhulu.
Iingcali ze-barites nazo zidala ezidumileyo ubugcisa belatte xa ugalela ubisi ngekhilimu, nangona oku kunzima kakhulu ukwenza kwaye ungayihoyi, kuba oko kuchaphazela kuphela umbono, kungekhona incasa yokugqibela. Ngokucokisekileyo ukongeza i-foam phezu kwekofu ukuze unike ukuba i-creamy texture iya kwanela.
Ngakolunye uhlangothi, kwiindawo ezininzi zehlabathi olu hlobo lwe-cappuccino luthathwa kuyo nayiphi na mzuzu. Kodwa ukuba ufuna ukuphulaphula abadali bokwenene bale kofu, iinkosi zase-Italiya azinakuze zisele i-cappuccino edlulileyo nge-11 ekuseni. Isiselo esinokuthi sithathwe ekuseni xa uvuka okanye ngesidlo sakusasa, oko kukuthi "ukubhanqa" kwayo.
