- umgubo - 370 gram
- ushukela - 150 igram (100-inhlama, 50 ukuzalisa)
- igargarine - 100 igrama
- amaqanda - iziqwenga ezimbini
- ityuwa - i-pinch 1
- Igrisi - 18 igramu
- vanillin - 1 piece
- ama-apricots omisiwe - ama-Gram ayi-50
- i-prunes - 50 grams
- intaka i-cherry - 70 Grams
- i-cherry - 70 Grams
Okokuqala silungiselela inhlama inhlama ngeendlela zesiponji: Dissolve imvubelo emanzini, uthele kwiitya zokufudumala ukuya kuma-40 degrees amanzi (60 ml) uze ungeze imvubelo kunye nesiqingatha semali ecacisiweyo yomgubo. Sidibanisa yonke into kakuhle. Ingqimba yepuni iyafafazwa ngumgubo kwaye igutyungwe ngendwangu, ifakwe kwindawo efudumele yokuvuthwa kweeyure eziyi-2.5-3. Thatha enye i-60 ml yamanzi uze uchithe kuyo iqanda, ityuwa kunye noshukela. Xa i-opara iphindwe kabini kwaye iqala ukuwa, yongeza umxube olungiselelwe kunye nengxenye eseleyo yomgubo kuwo. Knead inhlama. Ekupheleni kokuxuba, yongeza i-margarine epholileyo. Ummiselo wenhlama ifafazwe ngumgubo, ugutyungwe ngengubo kwaye ubeke kwindawo efudumele enye i-2-3 iiyure. Ngoxa inhlama iqhubekile, masijongane nokuzaliswa. Iibhiliksi ezomileyo kwaye zidibanise kumlinganiselo omncinci wamanzi. Emva kwemizuzu eyi-10 sifaka ama-aprithiki omisiweyo ngomlilo, yongeza ushukela kuwo kwaye ubilise kude kube lula. Yilungele iipricric ezomileyo zinyulwe. Phinda ulandele inkqubo efanayo kunye neengcungconi kunye neerries. I-cherry entsha ihlambulukileyo kwaye ihlanjwe kunye nemigodi nge-grinder yenyama okanye inkqubo yokutya. Yongeza ushukela, gxuma. Ukuba usebenzisa i-bird cherry, ke kufuneka kuqala ihluthe. Inhlama egqityiweyo yahlula ibe yiindawo, zifakwa kwiimfumba, esizahlula ngazo zibe ziincinci kwaye senze iibhola kuzo. Ukususela kwiibhola zeedkiki. Gcwalisa ikhekhe nganye ngokugaya kunye nokukhawuleza. Sifaka iimveliso ezifakwe kwifom egcotyiweyo kwisitye esisodwa ngesimo sepayi. Ukusuka phezulu kwinhlama kubeka iingcezu ezincinane zeargarini. Bhaka imizuzu engama-20 kwi-temp. 230 deg. Emva kokupheka, susa ngokucophelela ikhekhe kwi-mold ukuze ungaphuli kwaye ufefe ngeswekile. Bon appetit!
IiNkonzo: 6