- igargarine - 250 iigremu
- umgubo - 320 Grams
- amanzi - 125 milliliters
- i-citric acid - i-pinch e-1
- ityuwa - 1/4 amathisipuni
- I-milk grams - 400 Grams
- I-Butter - 200 Grams
- Amantongomane atyunyiwe - i-Grams 200
Sika i-margarine ibe ngamaqhekeza amancinci uze uyifake kumgubo. URazirayem zonke izandla kude kusekwe imvumba encinci. Emva koko faka amanzi nge-citric acid kunye neetyuwa. Knead inhlama. Senza inhlama ngesimo senqwaba enomyinge we-5-6 cm kwaye sinqunyulwe kwiingxenye ezi-8. Beka iinhlama kwifriji ngeyure eli-1, zifakwe kwiphepha lesikhumba. Izilwanyana ezifakwe kwi-doulled zifakwe kwi-0.3-0.5 cm kunye nokubhaka kwiqondo lokushisa kwama-degrees ama-200. Emva koko usike ngokucokisekileyo kwaye uzipholise kwakhona kwiqondo lokushisa. Nge-ukhilimu, thabatha ibhotela uze uvumele ukuma kwindawo yeqondo lokushisa kuze kube lula. Emva koko uyitshitshise, ngokukongeza ukongeza ubisi olunamanzi. Kufuneka ube yindoda enamandla. Gweba ngokukhawuleza ama-nut uze uwafake kwi-ukhilimu. Iziqwenga ezivela kwikhekhe zichohliwe zibe ngamacumbulu kwaye zidibaniswe namantongomane. Sidibanisa amaqebelengwane ngamacwecwe amancinci e-cream, engagcinanga ngokucophelela kwelinye. Ikhekhe eliphezulu ligcoba ngekrimu kwaye lifafazwe ngomxube wamantongomane kunye namaqhekeza, kwaye emva koko ushukela oluyimpuphu. Sishiya ikhekhe iiyure ezingama-2 kwindawo ebandayo yokunyanzelisa kwaye ... sikhonza. Bon appetit!
IiNkonzo: 6