Gukora ibiryo biryoshye kandi biryoshye bisaba ubuhanga, kwihangana, n'ibikoresho bikwiye. Muri ibyo, thermometer ya bombo igaragara nk'igikoresho cy'ingenzi. Ku muntu wese ushishikajwe no gukora bombo, gusobanukirwa no gukoresha thermometer ya bombo ni ingenzi kugira ngo ugere ku musaruro uhoraho kandi w'umwuga. Iyi nkuru irasobanura akamaro kathermometer yo gukora buji, ubumenyi bw’imikorere yabyo, kandi butanga ubumenyi bw’ukuri bugufasha guhitamo thermometer nziza ijyanye n’ibyo ukeneye.
Ubumenyi bwo gukora bombo
Gukora bombo ni inzira yoroshye isaba kugenzura ubushyuhe neza. Ibyiciro byo guteka isukari—ubudodo, umupira woroshye, umupira ukomeye, umupira woroshye, n'umuvuduko ukomeye—buri kimwe gihuye n'urwego rw'ubushyuhe bwihariye. Kugera kuri izi ntambwe neza ni ingenzi mu gukora ibiryo biryoshye bifite imiterere n'ubuziranenge byifuzwa.
Icyiciro cy'imigozi (230-235°F): Kuri iki cyiciro, sirupe y'isukari ikora imigozi mito iyo ijugunywe mu mazi akonje. Ubusanzwe iyi sirupe ikoreshwa mu gukora sirupe.
Icyiciro cy'umupira woroshye (235-245°F): Sirupe ikora umupira woroshye kandi woroshye mu mazi akonje. Ibi ni byiza cyane kuri fudge na fondant.
Icyiciro cy'umupira ukomeye (245-250°F): Sirupe ikora umupira ukomeye ariko ushobora gucika. Ikoreshwa mu guteka karameli.
Icyiciro cy'Umupira Ukomeye (250-265°F): Sirupe ikora umupira ukomeye ugumana ishusho yawo ariko uracyari woroshye. Ikwiriye nougat na marshmallows.
Icyiciro cyoroshye cyo gucikamo ibice (270-290°F): Sirupe ikora imigozi yoroshye ariko idacika intege. Ikoreshwa mu guteka butterscotch na toffee.
Icyiciro cyo gucikagurika gukomeye (300-310°F): Sirupe ikora imigozi ikomeye kandi ishaje. Iki cyiciro ni cyiza cyane ku mavuta ya lollipop na bombo ikomeye.
Ibintu by'ingenzi bigize icyizaIgipimo cy'ubushyuhe cyo gukora buji
Ubuziranenge n'Uburyo Butunganye: Igipimo cy'ubushyuhe cya bombo kigomba gutanga ibipimo nyabyo kugira ngo umuti w'isukari ugere ku rwego rukwiye. Ibitagenda neza bishobora gutuma resept zikora nabi n'ibikoresho byangiritse.
Ingano y'ubushyuhe: Igipimo cy'ubushyuhe gikwiye kigomba kuba kiri hagati ya dogere 100 na dogere 400, kigakora ibyiciro byose byo gukora bombo.
Kuramba no Kubaka Ubwiza: Bitewe n'ubushyuhe bwinshi no gukoreshwa kenshi, thermometer ya bombo igomba gukorwa mu bikoresho biramba bishobora kwihanganira ubukana bw'igikoni.
Uburyo bworoshye bwo gukoresha: Ibintu nk'ikimenyetso cyumvikana kandi cyoroshye gusoma, agapapuro ko gushyira ku nkono, n'umukono ukomeye kugira ngo ukoreshwe neza ni ingenzi mu buryo bufatika.
USDA ishimangira akamaro ko gukoresha thermometer yizewe ya bombo kugira ngo syrup y'isukari igere ku bushyuhe bukwiye kugira ngo bombo zikorerwe mu buryo bwizewe kandi bugire ingaruka nziza. Ibi ni ingenzi cyane, atari ukugira ngo habeho imiterere ikenewe gusa, ahubwo no kugira ngo isukari ikomeze gushonga no gutwikwa.
Porogaramu zifatika n'uburambe bw'umukoresha
Gukoresha thermometer ya bombo bishobora guhindura ibikorwa byawe byo gukora bombo. Urugero, kugera ku buryo buhamye muri caramel zo mu rugo bisaba kugera ku rwego rwo hejuru (245-250°F). Ukoresheje thermometer yizewe nka thermometer ya bombo Precision Products Classic Line, ushobora kwizera ko caramel yawe izaba ifite imiterere n'ubuhanga bukwiye.
Ku bashaka gukora toffee nziza, kugera ku rwego rworoshye (300-310°F) ni ingenzi. Ibipimo bya thermometer bitanga icyizere ko ushobora kugera kuri urwo rugero rw'ubushyuhe, bigatuma toffee icika intege neza buri gihe.
Igipimo cy'ubushyuhe cya bombo ni igikoresho cy'ingenzi ku muntu wese ushishikajwe no gukora bombo. Ubushobozi bwacyo bwo gutanga ibipimo by'ubushyuhe neza butuma sirupe yawe y'isukari igera ku ntera ikwiye, bigatuma ugira ibiryo biryoshye kandi byiza. Ufite inama zemewe n'ubumenyi bw'ubumenyi bw'ikorwa rya bombo, ushobora guhitamo neza igipimo cy'ubushyuhe cya bombo gihuye n'ibyo ukeneye.
Kugira ngo ubone amakuru arambuye kurithermometer yo gukora buji, feel free to contact us at Email: anna@xalonn.com or Tel: +86 18092114467.
Igihe cyo kohereza: Kamena-07-2024
