- umgubo - 1 1/2 iikomityi
- cocoa - 1/2 indebe
- ushukela - 3/4 igalazi
- i pow powder - 2 ithispoons
- i-sinamoni - 1/2 i-teaspoonfuls
- i-chiptot enombumba - 1/2 amathisipuni
- ityuwa - 1/2 itaspoonfuls
- ubisi - 3/4 igalazi
- ibhotela okanye iargarini - 2 Ubugcisa. iipuni
- i-vanilla extract - 1 ithispoon
- amaqanda - iziqwenga ezimbini
- i-powder powder - iikomityi ezimbili (i-vanilla glaze)
- i-vanilla extract - 1 ithispoon (i-vanilla glaze)
- ubisi - izinto ezi-2. iipuni (i-vanilla glaze)
- amaqanda abamhlophe, ubushushu bamagumbi - iziqwenga ezi-3 (iprotheni glaze)
- ushukela - 1/2 iikomityi (iprotheni glaze)
- i-tartar - 1/8 iifuni zeeyile (iprotheni glaze)
- i-vanilla extract - 1/2 teaspoonfuls (protein glaze)
1. Yenza ama-donuts. Yilungisa i-oven ukuya kuma-degrees angama-220. Nciphisa ifomu le-donut nge bhotela. Kwisitya esikhulu, xuba umgubo, i-cocoa, iswekile, i-powder baking, i-sinamoni, i-chipotl kunye netyuwa. Yongeza ubisi, ibhotela, i-vanilla kunye nokubetha. Yongeza amaqanda uze ubethe uze ufumane ukufana okufanayo. 2. Beka intlama ephekiweyo kwisikhwama se-pastry uze ugcwalise igumbi ngalinye lesigxina. Bhaka kwiimitha ezi-4-6. 3. Vumela ukupholisa kwifom ye-2 imizuzu, uze ufake i-rack kwaye uvumele ukupholisa ngokupheleleyo ngaphambi kokuba ufake i-glaze. 4. Ukwenza i-vanilla glaze, udibanise zonke izithako kwisitya kwaye whisk ngokuzeleyo kude kube lula. 5. Ukwenza iprotheni ye-glaze, xuba iswekile, amaqanda abamhlophe kunye ne-tartar kwisitya esabekwe phezu kwebhodlela lamanzi abilayo. Ukubetha umxube ngokuphindaphindiweyo ukukhusela amaqanda abamhlophe ukuba baqine. Qhubeka upheka uze umxube ufinyelele kwiqondo lokushisa lama-70 degrees. Susa isitya kwindawo yokushisa uze utshise umxube nomxube ngejubane eliphezulu uze udibanise, uze ungeze i-vanilla extract. 6. Gubungela phantsi kwe-donuts kwi-vanilla glaze uze uyikhuphe. 7. Gcoba phezulu kwee-donuts ngobuninzi beeprotheyini. 8. Ama-Donuts angakunikwa kule fomu okanye apheke ngokubhakabhaka kwi-oven ade iprotein ye-glaze iguquke.
IiNkonzo: 20-25