Ithanga, elibhakwe kuhhavini, ligaywe kalula, ligcina izakhi zomkhondo ezidingekayo kumuntu, kuyilapho okuqukethwe kwekhalori kwalo kuphansi. Kunezinhlobonhlobo eziningi zezitsha ezimnandi nezinempilo. Bayayisebenzisa kaningi njenge-dessert, kepha kukhona nobuciko benyama. Ubuhle be-orange obhakwe izingcezu kuhhavini buvele buncibilike emlonyeni wakhe. Zonke izindlela zokupheka ithanga elibhakwe kuhhavini zilula kakhulu futhi azidingi isikhathi, noma ulwazi olukhethekile lwe-upishi, noma izithako ezibizayo.
Ithanga elisikiwe kuhhavini ngezinshukela ezinoshukela
E-dessert, izinhlobo zamathanga amnandi, ngokwesibonelo, ama-natimeg noma ambozwe ngethanga, abhekwa njengefanele kakhulu. Kulokhu, ama-sweeteners: ushukela, isiraphu, uju kuzodinga okuncane kakhulu, futhi uma kunesidingo (esimweni sokudla okhethekile), ungakwenza ngaphandle kwabo.
Ukwakheka:
- 750-850 g ithanga;
- I-45-55 g kashukela owakhiwe;
- 45-55 g webhotela (ibhotela);
- 1 4 Ubuciko. amanzi ahlanziwe.
Le nguqulo elula kakhulu yokuthi ungabhaka kanjani ithanga kuhhavini ngezingcezu, ezizodinga ubuncane bemikhiqizo, isenzo kanye nemizamo.
Indlela Yokupheka:
- Geza ithanga, usike umsila bese, usike phakathi, ususe umnyombo wembewu.
- Sika uginindela lube izingcezu ezisentimitha ezi-1-2 ububanzi nobude obungu-3-6 cm, okumele ubekwe kahle ekhasini lokubhaka eligcotshwe uwoyela (sebenzisa 1/3 ibhotela eliphekiwe!).
- Thela izingcezu zethanga phezulu ngamanzi bese ufafaza ushukela, uthele ibhotela elisele, uthathe izingcezu ezincane. Faka isidlo sokubhaka kuhhavini bese ubhaka isigamu sehora emazingeni okushisa we + 190-200 degrees.
Lokhu kungenye yezindlela ezilula zokupheka ithanga elibhakwe kuhhavini. Kepha kungenziwa kuthakazelise okuthe xaxa ngokufafaza izingcezu zethanga, isibonelo, nesinamoni. Lokhu kuzonikeza isidlo iphunga elifudumele elifudumele nokunambitheka okungafani nenye. Izilayi zethanga eziphekiwe ziphiwa ukhilimu, noma u-ayisikhilimu noma amantongomane.
Isigaxa sethanga noju
Lapho kulungiswa ithanga elimnandi, elibhakwe kuhhavini ngezicucu, hhayi ukukhethwa kwemikhiqizo kuphela, kodwa nezitsha lapho inqubo yokupheka izokwenzeka khona, okubalulekile. Ngethanga lokubhaka, ochwepheshe batusa ukuthatha izinhlobo zobumba ezinobukhulu obuncane. Kepha udinga ukuzifaka kuhhavini ongashisi.
Izithako
- 1 2 kg wethanga pulp;
- I-55-75 g yoju lwezinyosi;
- 25-35 g kawoyela wemifino;
- 30 g sesame;
- I-zest eyi-1 ye-orange (ijusi nayo ingasetshenziswa uma ifuneka).
Ukupheka:
- Susa ngobunono ithanga ku-ikhasi, uthathe yonke imbewu bese usika izingcezu ezinde.
- Endishini ejulile, hlanganisa ngokuphelele uwoyela wemifino noju oluwuketshezi. Ukuze uwoyela ungashizi iphunga lethanga lakhe, kungcono ukusebenzisa umkhiqizo ngaphandle kwephunga, uwoyela we-olivi uphelele kule njongo. Futhi ukuze ithanga ligcine umbala omnandi, akufanele uthathe izinhlobo ezimnyama zoju, ngokwesibonelo, i-buckwheat. Kungcono ukusebenzisa ukuthambisa - okuthambile noma okumile.
- Gaya i-zest ye-orange ku-grater enhle, ngokuzikhethela uthele 3 tbsp. l ujusi osanda kutholwa u hlanganise nengxube yezinyosi, hlanganisa. Abathandi be-Sour bangafaka esikhundleni se-orange nge-lime evuthiwe. Futhi, esikhundleni sezithelo ze-citrus, ungasebenzisa amaconsi ambalwa we-vanilla element.
- Thela ithanga esitsheni ngenhlanganisela enobusi kawoyela, hlanganisa kahle (ucezu ngalunye kufanele lumboze ngengxube emnandi), bese ulubeka ungqimba olulodwa kwifomu elivimbela ukushisa ubhake imizuzu engama-35. ku- + 180-190 degrees. Ukulungela kwethanga kuhlolwe ngemfoloko. Ama-Piece kufanele athole ukuthamba okuthandekayo. Uma isikhathi esikhonjisiwe singenele, ithanga kufanele lishiywe kuhhavini eminye imizuzu engama-20, bese kwenziwa isheke elisha.
- Ngenkathi ithanga lisenge kuhhavini, ungathambisa imbewu yesame. Yenza lokhu epanini lokuthosa elomile imizuzu engama-1-3.
- Ithanga elilungele, elibhakwe kuhhavini, kufanele lidluliselwe esitsheni esikhonzayo, lithulule ujusi osele ngesimo soju bese ufafaza imbewu yesame phezulu. Le ithanga lingadliwa njenge-dessert ezimele, noma njengesengezo esimnandi ku-semolina porridge, i-ayisikhilimu eyenziwe ekhaya, noma njengokwenzela itiye noma kwesinye isiphuzo.
Ithanga lendishi limnandi futhi liyiphunga. I-pulp yayo kumele ibe umbala ogcwele kahle we-ke ithanga, elibhakwe kuhhavini noju, liba ne-hue emnandi yegolide.
Ithanga elibhakwe lingaphekwa ngaphandle kwezithasiselo. Mane ukhuhle izingcezwana noju, vumela ithanga lithathe ubumnandi imizuzu eyi-15 ukuya kwengama-20, bese ulipheka ngohlobo lobumba ngamazinga we-+180 uma izingcezu zinciphile, futhi ngama-+200 degrees lapho izingcezu zikhulu. Ekupheleni kokubhaka, ukuze ithanga liphenduki libe lihle, izinga lokushisa lenyuka laya ku- +220.
Ithanga, elibhakwe ngoju lwezingxenye ezinkulu, noma luphelele, lidinga ukuhlanzwa ngezigaba: okokuqala, “isigqoko” siyanqunywa, kamuva esizosebenza njengesivalo bese kuthi phakathi nendawo kususwe imbewu. Ithanga elingenalutho lingafakwa ngengxube yezithelo emnandi eyenziwe ngoju.
Ithanga elibhakwe ngezicucu ze-apula
Okunye ukwahluka okulula esihlokweni sendlela yokubhaka ithanga ezinhlamvwini eziko kuhhavini. Ngalo, udinga i-foil baking, ama-apula noshukela.
Izithako
- 280-320 g wethanga;
- Ama-apula amathathu aphakathi nendawo;
- 30-40 g kashukela okhonjiwe;
- 15-20 g wamafutha omnqumo;
- usinamoni ngokuzikhethela.
Ukupheka:
- Sula bese uthambisa ithanga. Thatha imbewu bese usika ithanga libe izingcezu ubude obungu-6 cm, kuyilapho ubukhulu bezingcezu bungabi ngaphezu kwe-1 cm.
- Geza ama-apula futhi, kepha akudingeki ukuthi ukhonkolo. Susa umnyombo bese usika izingcezu ezinkulu.
- Mboza phansi nezindonga zesitsha sokubhaka nge-foil. Uma inciphile, faka izingqimba ezi-2. I-foil kumele igcine ijusi ekhishwa ngesikhathi sokupheka. Ngaphambi kokubeka ithanga ekhasini lokubhaka, i-foil ifafazwe ngokucophelela ngamafutha.
- Faka ithanga kanye nama-apula ngemigqa kwifomu eligcotshisiwe ukuze izithelo zisatshalaliswe ngokulinganayo phakathi kwezingcezwana zemifino. Fafaza ushukela phezulu. Uma usebenzisa ushukela womhlanga ngalenhloso, lapho-ke uqweqwe olukunguthanga ngesikhathi sokubhaka luzophumela umbala omuhle wegolide. Uma ufisa, ushukela ungahlanganiswa nesinamoni. I-duet enjalo izonikeza isidlo ukunambitheka kwasekuqaleni nephunga elikhangayo. Ithanga libhakwe imizuzu engama-20. ku + 190-200 degrees. Uma lesi sikhathi singenele ukuthambisa ithanga, isitsha singagcinwa kuhhavini eminye imizuzu eyi-10-15.
Bakhonza ithanga, libhakwe kuhhavini ngama-apula, itiye, noma ubisi noma cocoa. Ukunikeza isidlo i-juiciness, ithululelwa ngesiraphu, eyasala isesimweni ngemuva kokubhaka izicucu zethanga.
Imbewu yethanga esele ayifanele ukulahlwa. Badinga ukugezwa bese bomiswa. Izitsha zokupheka ezinamathanga, azivamile ukudingeka, kodwa imbewu ngokwayo ilusizo kakhulu futhi inambitha okuhle.
Ithanga elibosiwe eligcotshwe nge-veal
Izitsha ezishisayo ezisezingeni eliphakeme zifaka ithanga elibhakwe kuhhavini nenyama.
Izithako
- Ithanga elingu-1 elincane;
- 1 2 kg we-veal;
- 2-3 anyanisi;
- 3 amazambane amancane;
- 2 g kasawoti;
- Izinyo ezi-2. ugarlic
- 1 g wepelepele omnyama;
- Amaqabunga ama-2 bay.
Indlela Yokupheka:
- Geza i-veal, uyixhakathise ngamathawula wephepha bese usika izingcezu ezincane.
- Peel bese usika u-anyanisi ube izingxenye ezine. Sika ama-clove egalikhi ehlutshiwe ngesigamu. Sika amazambane abe yizicucu ezinkulu.
- Geza ithanga, usonge ngobumnene, usike “isigqoko” kwithanga, ususe umnyombo ngembewu ubeke ephepheni lokubhaka. Beka inyama elungiselelwe ngaphakathi, usawoti bese uyi-pepper. Faka u-anyanisi namazambane ngaphezulu kwenyama.
- Thela amanzi kuze kube sezingeni lenyama, akufanele ifinyelele ku-anyanisi namazambane, ngaphandle kwalokho ngesikhathi sokubhaka ujusi owenziwe ethangeni kusuka enyameni nasemifino ngenxa yobuningi boketshezi kuzovuza ngaphezulu emaphethelweni. Vala ithanga “ngesigqoko” esinqunywe ngaphambili, lifake kuhhavini, kushunqiselwe ku-+200 degrees, ubhake cishe ihora nesigamu.
Ithanga elisikiwe, elibhakwe kuhhavini, lilungile lapho lithambile ngokuphelele. Lokhu kunganqunywa ngokubukeka. I-crust kumifino izobukeka iminyene, futhi ngempahla yayo kufanele incenge kakhulu. Ukuqonda ukuthi ithanga lingakanani ukubhaka kuhhavini, kufanele uhlole isimo se-pulp yaso ngokubhoboza imifino nge-toothpick eduze nesivalo. Uma ithanga selilungile, susa ngokucophelela i-pan. Lapho ipholisa, dlulisela esitsheni.
Uma uthathe ithanga elikhulu, futhi licishe lifinyelela ezingeni eliphakeme kuhhavini, ngesikhathi sokubhaka “isivalo” salo kungashiswa. Ukuvimbela lokhu, phakathi kokupheka, kususe, bese umboza umgodi wethanga ngocezu lwe-foil. Uma sekusele imizuzu engama-25-30 kuze kube sekupheleni kokubhaka, beka "isivalo" endaweni yakho.
