- ibhotela - 100 igrama
- igargarine - 50 amagremu
- ioli yemifuno - i-Grams ayi-50
- amaqanda - amaqhekeza amathathu
- ushukela - 0,5-0,75 igalazi
- ityuwa - i-pinch 1
- i-cognac okanye i-rum - 1 Ubugcisa. i-spoonful
- umgubo - 0,7-1 kilogram
- iidya - 40-50 igramu
- ubisi - 1-1.5 iikomityi
- ushukela - izinto ezine. iipuni (isiraphu ye-cognac)
- amanzi - 6 izinto. iipuni (isiraphu ye-cognac)
- cognac - 1,5-2 Ubugcisa. iipuni (isiraphu ye-cognac)
- ushukela - 250 iigremu (i-sucant sugarantant)
- amanzi - 150 milliliters (i-sugarant fondant)
- isisombululo se-citric acid - 1/4 amathisipuni (ushukela weshukela)
Baba rum - uhlobo lwekhekhe kwimvubelo inhlama eneebisi, i-rum impregnation kunye ne-sugar fondant evela phezulu. I-recipe yokupheka i-rum: Lungiselela imvubelo inhlama. Hlanganisa ubisi olufudumele kunye ne-1 teaspoon yeswekile kunye ne-pinch ityuwa. Phalala kwisiliti kwaye ugxobhoze ade apheliswe ngokupheleleyo. Yongeza umgubo (i-1.5-2 indebe) kwaye udibanise. Faka kwindawo efudumeleyo imizuzu engama-40-60, de ibe inhlama inyuke kwivolumu ngamaxesha angama-2-2.5. Hlaza kwaye upholise ibhotela kunye neargarine. Hlanganisa kwisitya sebhotela, iargarine kunye neoli yezolimo. Ukwahlula iiprotheyini eziphuma ezikhunjini, ufake iiprotheni kwiqrijini. Hlanganisa izikhupha ngeeshukela. Xa inhlama inyuselwa kwimiqulu, yongeza izikhupha ngeeshukela kwaye zivuse. Yongeza umxube weoli kunye ne-rum (cognac). Yenza inhlama ngokugqithiseleyo de kube yinto efanayo. Ukubetha iiprotheni kwi-foam uze udibanise ngenhla intlama. Yongeza umgubo osiweyo we-fried uxoke inhlama. Beka inhlama kwindawo yomsebenzi ogqithiseleyo kwaye uxoke ngamaminithi angama-20. Inhlama ifanele ibe yinto ethambileyo kunye ne-elastic kwaye ungabambeleli kwezandla. Beka inhlama kwisitya esikhulu kwaye ushiye kwindawo efudumeleyo kwiiyure eziyi-1-1,5, de kube yanda kwimizuzu emininzi. Xa inhlama ifanelekile, yidumise ngezandla zakho phezu kwetafile ukuze ususe ama-bubbles emoyeni. Yenza i-tourniquet ukuvavanywa kwaye uthathe izicucu. Hlanganisa iibhola ngaphandle kweengcewa zenhlama. Beka iibhola kwiifom, ngeoli. Iifom kufuneka zizaliswe zingekho kwisithathu. Beka isikhunta kwindawo efudumele ukuze inhlama iphakame malunga ne-3/4 yokuphakama. Yilungiselela i-oven ukuya kuma-220-240 degrees. Xa inhlama iphakama, faka isikhunta kwi-oven uze ubhake imizuzu engama-30-45. Vumela abafazi ukuba bapholise kwifom yeeyure ezingama-2, kwaye basuse kwindawo yomsebenzi. Abafazi abalungeleyo kufuneka bahlale phakathi kwama-6 no-24 iiyure, kuxhomekeke kubukhulu. Lungisa isiraphu. Dlulisa iswekile kwisikhwama, yongeza amanzi kwaye ugxininise de ushukela ushube. Yizisa ekubiliseni ngokushisa okuphezulu, susa i-foam. Phinda ufike kwi-degrees ezingama-40, wongeza i-rum (cognac) kwaye udibanise. Ukugqithisa umfazi ngamnye ukusuka ngaphantsi ngentonga yomthi phakathi kwaye uyinciphise kwisiraphu efudumeleyo imizuzwana 10-12. Phenduka abafazi (bhoxisa phezulu) kwaye mayeke. Okwangoku, lungisa i-sweet sweet. Pheka isiraphu yeswekile, yongeza i-citric acid kwaye upholise ngokukhawuleza isiraphu. Ukubetha nge-whisk okanye umxube kuze kufikelelwe ubungqina obukhulu. Ukufudumala i-fondant ibe ngama-40-45 degrees, ivuselela rhoqo. Gxotha nge rum okanye cognac. Gubungela ibhinqa ngalinye ngesiphelo esincinci kwindawo efudumeleyo.
Izinkonzo: 10-13