I-Gingerbread ivame ukutholakala kumaqembu wetiyi womndeni. Futhi nakuba ukubukeka kwabo okuvamile futhi kungabangeli intshiseko enkulu, ngezici zokunambitheka bayathandwa yilokho konke. Siphakamisa ukuthi ulungise lesi simo futhi ulungiselele nathi ukuhlola. Ukuhlobisa i-gingerbread yakho eyintandokazi, okuyi-aysing enhle kakhulu, kuzobanika ubukeka obuhle, obuhle futhi obubaluleke kakhulu, okuyinto izingane ezizithanda kakhulu.
Iresiphi ye-gingerbread
Izithako:
- amaprotheni amaqanda amasha enkukhu - ama-2 ama-pcs;
- ushukela oluyimpuphu - 520 g;
- i-citric acid - 5 g;
- I-Vanillin - iphakethe elilodwa;
- imibala yokudla emibala emibili (ozikhethela) - 2 g ngayinye.
Ukulungiselela
Esikhathini esithambile esithambile, shaza ama-squirrels nge-whisk eyenziwe ngesandla kuze kube yilapho i-foam ibonakala. Yengeza kancane kancane ushukela oluyimpuphu owenziwe ngomumo, i-vanilla kanye nesigqi, ngaphandle kokuphazamisa konke kuhlanganiswe ne-whisk, kodwa ungabonakali, njengesixuku somoya kithi lapha kunoma yini. Uma isisindo sesivele sinomqondo ophelele, kodwa singakanamandla okwanele ukuthululela i-citric acid futhi siqhubeke nokuqhubekela phambili ngenkuthalo ukuphazamisa ukuhlaziya kuze kube yilapho sigula futhi ingabeki ukugeleza.
Uma ufuna ukusebenza nge-glaze yemibala ehlukene, ke, ngaphambi kokungeza ijusi lemon, sihlukanisa amaprotheni amaningi zibe izingxenye ezimbili. Ngakho-ke, sihlukanisa i-asidi futhi siyasakaza emabhodini amabili nge-addition of dyes kuzo futhi futhi ulethe ubukhulu esimweni esifunayo nge-whisk.
Sitshele indlela yokwenza amaprotheni ukuhlola, ongayenza noma ukuhlobisa isiphuzo sakho se-gingerbread. Kodwa uma udinga ukuhlola ukugcwalisa ubuso be-gingerbread, asiguquli inqubo yokulungisa iresiphi yethu, kepha nje ukunciphisa inani lokushukela oluyimpuphu ngamagremu angu-70 ukuthola i-glaze eyengeziwe.
Ukudweba amakhukhi we-gingerbread ngokuzihlola
Kusukela esikhwameni sibheka usayizi omncane we-ulechek lapho sifaka khona ukuhlola. Ukunciphisa okuningi kwe-glaze akunconywa, ngoba ngeke ukhululeke ukusebenza. Khipha kancane isikhwama sesikhwama (uma wenza umgodi omkhulu, ukuzithokozisa kuzokulala ngokungafani futhi kungabonakali kahle). Ebusweni obandayo, obunama-gingerbread esisha ngokucophelela eceleni komkhawulo walo, sisebenzisa i-glaze futhi siyidlidliza ngaleyo ndlela yonke indawo. Phakathi nendawo ungakwazi ukuhlobisa isanqante yakho ngokusebenzisa i-aysing yombala ohlukile, futhi uma ungafuni, yenza konke ngethoni eyodwa.
Ake siqale ukudweba kumkhiqizo, ukwenza imbali, ukusebenzisa i-glaze kusukela ephaketheni, njengokungathi ukudweba ngepensela.
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Khona-ke sithatha ibhulashi futhi sivule emaphethelweni emagundane, khona-ke sizoba nesanqante ebonakala njengesithombe. Dry umdwebo kufanele ube ngaphansi kwamahora angu-12.
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Ukugcwalisa ukugcoba kwe-ginger nge-aising
Uma usuvele ukwazi ukudweba isanqante, bese uyigubungela nge-aysing ngeke ikuenze ube nenkinga. Ungalokothi usebenze nge-gingerbread eshisayo noma efudumele, ngoba i-glaze yakho izoqala ukuqhakaziza nokukhipha!
Ngakho-ke, sizungeza i-gingerbread emgqeni wayo, njengoba senza ngaphambili futhi siwavumele ulale amahora angu-2-3, ukuze umgqomo ubambe.
Khona-ke sithatha uketshezi oluthe xaxa, okwakhiwe ngokukhethekile ukuthululela futhi simboza lonke isanqante. Ukomisa ukuhlola, shiya amakhukhi we-gingerbread ubusuku etafuleni.
