I-Bulgarian pie kunye noshizi

Into yokuqala yokwenza ukuxolela inhlama. Ukwenza oku, xuba ufulawa noshukela, ityuwa Izithako: Imiyalelo

Into yokuqala yokwenza ukuxolela inhlama. Ukwenza oku, xuba umgubo kunye noshukela, ityuwa uze ungeze amanzi, imbiliso, amaqanda ahlulwe ngokuhlukileyo. Ukuhlambela izithako kude kube lula kwaye uphumelele. Beka kwisitya, oyile. Ikhefu ukunika imizuzu engama-40. Emva koko, inhlama egqityiweyo kufuneka ihlulwe kwiindawo ezi-5 kwaye ikhuphe iidiski ngobubanzi be-25 cm. Ukuzaliswa ngokupheleleyo kufuneka kuhlulwe zibe ziingxenye ezi-5 kwaye inxalenye nganye yokuzaliswa ifana ngokubanzi kwidiski kwaye iguqule kwi-roll. Emva koko gubungela umqulu omncinane njengokungathi kwi-pigtail. Lungiselela izitya zokubhaka ngebhodi kwi-30 cm. Geza izitya ngebhotela uze wenze ikhekhe kuyo, ubeke iisusus ezivela kwintlama ehambayo. Akufanele baxilwe ngokuqinileyo, ikhekhe iya kukhula ngexesha lokupheka kwaye phantse kabini. Inhlama kufuneka ishiywe malunga nemizuzu engama-20, igubungelwe ithawula. Ngeli xesha, lungiselela umthunzi othululayo. Ukwenza oku, shaya amaqanda ngoshukela (ngokulula) kwaye ungeze ubisi nomxube. Thela inhlama ngobisi ukuzalisa kwaye ufake ikhekhe kwipuvini ehamba phambili ngaphambi kwee-180 degrees. I-pie yeBulgaria kunye ne-cheese bhaka malunga nemizuzu engama-40-45. Emva kwe-ovini, makabeke ikhekhe encinane phantsi kwetawula (malunga nemizuzu eyi-10-15).

IiNkonzo: 7-9