Ukuphatha akufanele kube kuphela okuhlwabusayo, kodwa futhi kuyasiza. Manje sizokutshela mayelana nokulungiswa kwe-pastille eyenziwe ngamapula. Le iresiphi izoba ngokukhethekile kulabo abakhona ngenkathi bathola isivuno esikhulu sama-apula futhi sebevele nje bengazi ukuthi benzeni nabo.
Iresiphi ye-pastille eyenziwe nge-apula ngaphandle kokushukela
Izithako:
- ama-apula;
- amanzi.
Ukulungiselela
Ama-apula ahlutshiwe, anqunywe zibe tincetu. Zichitha epanini, phezulu ngamanzi amancane. Sibabeka ukuba basetshe esitofu. Uma ama-apula amnandi, khona-ke ihora eli-1 lanele. Uma sisebenzisa izinhlobo ezinama-acidic nezinzima zama-apula, kungcono ukuzinqanda amahora angu-2-3. Lapho izithelo ziqala ukuziphendulela zibe zihlanzekile, sisusa ibhodlela emlilweni. Hlunga ama-apula bese uwagaya ngesihlungo esincane ukuze wenze i-caramel purée elula. Manje usakaze isikhumba, ubeke kuso ungqimba lwe-puree kuze kube ngu-7 mm ubukhulu. Isendlalelo esinqunyiwe asikwazi ukwenziwa, ngoba sizokoma kabi. I-ovini ishuthukiswe kuma-degree angu-100 futhi sifaka iqabunga nge-apula sauce kuwo. Umnyango we-ovini ungashiywa kancane. Uma i-pastille eyenziwe ngokwayo yama-apula iyoma, yivule bese uyishiya amanye amahora angu-2. Ngemuva kwalokho, sisusa i-pastille ephepheni, sinqume ngamadroni bese siyiphathisa.
Ukwenza ama-apula ama-apula ekhaya
Izithako:
- ama-apula - 300 g;
- iqanda elimhlophe elikhukhulayo inkukhu - inqama eyodwa;
- ushukela granulated - 150 g;
- amanzi 60 ml;
- i-agar-agar - 10 g.
Ukulungiselela
Ama-apula ahlutshiwe, anqunywe zibe tincetu, aqoshe phakathi. Sifaka epanini, sithele amanzi amancane, ukuze ama-apula angashisi, futhi atshise ekushiseni okuphansi. Lapho beqala ukuhlakazeka, sibasusa emlilweni bese sibapholisa. Bese usula nge-sieve. I-puree ephumela kuhlanganiswa namaprotheni. Kungcono ukuthi kukhishwe. Konke lokhu kuhle