I-Engadine okanye i-Bundner i-cake Ikhekhe le-engadine i-cake yabizwa ngokuba yi-Bundner ikhekhe le-walnut kwaye ihlawula igama layo kwindawo yokuvela kuyo-Engadin, kwidolophu yaseGraubünden yaseSwitzerland. Izazi-mlando zibonisa ukuba iresiphi yaziwa kusukela ngo-1900. Ikhekhe yenziwe yiplatile kwi-pastry emfutshane kunye ne-filler esuka kwelunkhi eliqingqiweyo kwi-caramel. Le yona yodwa eyaziwayo edumile kwidonant, yinto yokutya yaseSwitzerland kwaye yinto ephuma phambili. Ikhekhe iyona elula kakhulu kwiipastile zeposi kwaye igcinwe kwiinyanga ezi-2 kwiqrijini ngaphandle kokulahlekelwa yintle. Ithumela kumazwe onke kwaye ide iphumelele intliziyo yeVatican yamaKatolika. Ngokuqinisekileyo kuzo zonke iintsapho zaseSwitzerland kukho iresiphi "nomdiliya". Kuzo zonke iivenkile kunye neevenkile, le khekhethi iyimfuneko. Ukubona kwitheyibhile yemiyalelo ye-Swiss nut cake, ngokukhawuleza ndagqiba ekubeni ndikubonise iresiphi yangempela, evela kwisandla sokuqala kunye nendawo yokuvela kwekhekhe, njengoko ndihlala kwidolophu apho i-recipe yadalwa khona. Ndifuna nje ukubonisa kancane iAlps, apho ikhekhe ivela khona. Oko kuthethwa ngokufutshane, kwaye ngoku khawuqwalasele iresiphi ngokwayo kunye nekhekhe. Konke ukuphefumlelwa kwenkcubeko nokulinda impendulo yakho!
Izithako:- Ukhula, ingqolowa 300 g
- Cream 1 tbsp. l.
- Ityuwa 0.5 tsp.
- Ibheta 160 g
- Ushukela 130 g
- Amaqanda inkukhu 1 pc.
- Sugar 250g
- I-almond 25 g
- Walnut 300 g
- Cream 200 ml
- Ubunandi 1.5 tbsp. l.
- Inyathelo 1 Ukwenza ikhekhe, sithatha umgubo, iqanda, ushukela, ukhilimu, ujusi, ibhotela kunye neentongom.
- Inyathelo 2 Phakamisa umgubo kunye neengca zetyuwa, uze ungeze ushukela kunye nebhotela ebandayo.
- Inyathelo 3 Yenza yonke into ibe yimvumba ngezandla zakho okanye umxube, yongeza 1 iqanda kunye nepunipoon of cream.
- Inyathelo 4 Ukuqokelela inhlama kwisitya (musa ukuguqa inhlama), uze uhlule ube ngamaqhekeza amabini. Beka kwifilimu yokutya uze ufake efrijini imizuzu engama-40-50.
- Inyathelo 5 Ngeli xesha, gcwalisa ukuzaliswa. I-Sugar ethulule kwi-pan kwaye ubeke ukushisa okuphakathi, iya kuqala ukuncibilika kwaye ibomvu - awukwazi ukuphazamisa, njengokungathi uyadla ityununu. Ixabiso eliphantsi kweqondo lokushisa, lithenda ngakumbi i-caramel.
- Inyathelo 6 Hlanganisa ukhilimu kwisigxina esincinci kwaye ngokukhawuleza ungenelele, ngaphandle koko ukhilimu uya kuthatha ilitye, njengoko kubanda kwaye kakhulu kuya kutshatyalaliswa. Ukupheka ekushiseni okuphakathi kwemizuzu engama-5-8. Ukuba ukhilimu awunamanqatha, ngoko uya kufuna amaxesha ama-2 ngokude.
- Isinyathelo 7 Galela kwiititi ze-pan uze udibanise kakuhle.
- Inyathelo 8 Ngokukhawuleza wongeza i-spoon epheleleyo ngesilayidi yobusi kwaye ususe ipenki emlilweni, udibanise. Makhe sipholile, kodwa kungabi ngokugqibeleleyo.
- Inyathelo 9 1/4 yenhlama ephuma kwibhola enye ishiye emaphethelweni. Inhlama esele iqhutywe ngesikhumba, ebeka phezu kweso simo. Ukusuka kwinqanaba elichasiweyo, fomula umtya kwaye uyifake ebumbini, ucinezele ngokuqinileyo malunga nebhodi (okufuneka ihluthe ixabiso elincinci leoli).
- Inyathelo 10 Faka ukuzaliswa kwesikhunta. Inhlama esele ifakwe kwisiqulatho kwaye sinqunywe ngumbumba weenkwenkwezi (kwinguqu yokuqala, ukuzaliswa kugqityiwe inxalenye yesibini yenhlama). Ienkwenkwezi ziboshwe ngokukhawulelana.
- Isinyathelo 11 Bhaka kwi-oven esandulele ukuya kwi-180 ° C malunga nemizuzu engama-50-55. Emva kwangoko uphume ngaphandle kwesikhunta, ukuze i-caramel eboshiweyo ayinamathele kwaye ipholile kwi-grate. Bon appetit!