Keke ya siponji

Un keke ya siponji Ndiko kukonzekera kokoma komwe kumayimira kukumbukira kwamoyo m'mabanja aku Argentina, chifukwa nthawi zambiri amagawidwa ndi khofi, wokwatirana naye wotentha kapena kapu ya mkaka. Kungomva kafungo kake kumakupangitsani kudzutsa zinthu zosangalatsa zakale komanso kuti mwatsala pang'ono kuyambiranso, kukhalabe m'banjamo.

El Biscuit siponji, kuwala kwakukulu ndi fluffy amapangidwa ndi dzira, shuga ndi vanila. Kuti mupeze, kugwiritsa ntchito ufa, yisiti, kapena mafuta sikufunika. Kumenya mazira, mosiyana azungu ndi yolks ndi shuga, osachepera ndi ndodo yamagetsi, ndiyeno mosamala kuphatikiza. Akaphikidwa amakhala wofewa kwambiri.

Ku zosakaniza za a keke ya siponji mukhoza kuwonjezera, mwa zina: zest mandimu, zouma zipatso, akanadulidwa mtedza kapena chokoleti. Zitha kukhalanso zosiyanasiyana podzaza ndi makeke kirimu, dulce de leche, sitiroberi kapena zipatso zina. Itha kugwiritsidwa ntchito kupanga keke, tres leches kapena zokometsera zina.

Mitundu ya masikono

Chimodzi mwamagulu odziwika bwino a mabisiketi amapangidwa molingana ndi mafuta omwe amawonjezeredwa pokonzekera.Chilichonse chikufotokozedwa pansipa.

mabisiketi opepuka

Mabisiketi opepuka alibe mafuta owonjezera pokonzekera, amangokhala ndi chopereka chochepa chamafuta omwe mazira amakhala.

masikono olemera

Chofufumitsa cholemera ndi chamafuta omwe ali ndi mafuta omwe amatha kukhala batala, margarine kapena mafuta. Chifukwa cha kuwonjezera mafuta owonjezera, amataya sponginess, choncho, kawirikawiri kuti ngati ali ndi mafuta, m'pofunika kuwonjezera yisiti kapena ufa wophika umene umalipiritsa, ndipo umakhala spongy.

Mbiri ya makeke a siponji

Mawu akuti biscuit amachokera ku Latin "biscoctus". Aroma anazikonza mwa kuziphika mu uvuni, kenako kuzichotsa mu nkhungu ndi kuziphikanso. Chifukwa cha nthawi yochuluka mu uvuni unali wouma kwambiri. Phindu la kuwombera kochuluka kunali kolimba.

Akuti kukonzekera keke ya siponji, yofanana ndi momwe tikudziwira masiku ano, kunali kulengedwa kwa wophika mkate wa ku Italy wotchedwa Giobatta yemwe ankakhala ku Madrid m'chaka cha 1700. mkate wa panthaŵiyo, kungoti unali wotsekemera ndi uchi ndipo ena amatsimikizira kuti Aroma anawonjezera mtedza kwa iwo.

Ku Ulaya, m'zaka za m'ma XNUMX, kubwera kwa umisiri wokhudzana ndi mauvuni, zotengera zophikira komanso kukhala ndi shuga woyengedwa bwino, zinabweretsa kukwera kwa mabisiketi. Anawotcha poika zokonzekerazo m’mphete zimene anaziika pa trays lathyathyathya.

Pa nthawiyi, zipatso zouma zinkaphatikizidwabe pokonzekera monga momwe Aroma ankachitira. Kumbali ina, zonyezimira zoyamba zidapangidwa ndi shuga wothira, wowiritsa ndi zoyera za dzira. Ikakonzedwa, kekeyo inkatsukidwa ndi glaze ndikubwerera ku uvuni, yomwe itakhazikika idasiyidwa ngati chonyezimira komanso cholimba.

M'zaka za zana la 1894 pali zolemba zomwe zimawonedwa kuti kekeyo ndi yofanana kale ndi yamakono. Zolemba izi zikuphatikiza: Chinsinsi chomwe chili mu "The Cassell's New Universal Cookery Book (XNUMX ku London)" komanso amalemba ku France za ophika "Antonin Careme (1784-1833).

Chinsinsi cha keke ya siponji

Zosakaniza

1 chikho cha ufa, mazira 5, theka chikho cha shuga, supuni 1 ya ufa wophika, theka chikho cha mkaka, vanila essence, zest 1 mandimu kapena lalanje laling'ono malinga ndi kukoma, dulce de leche, pistachio kapena mtedza kukongoletsa.

Kukonzekera

• Onjezerani ufa wophika mu ufa, pezani ndi kuika pambali.
• Ikani mazira azungu ndi yolks mu mbale zosiyana. Kumenya azungu dzira mpaka olimba. Reserve.
• Ku yolks kuwonjezera shuga, vanila, lalanje kapena mandimu zest. Menyani ndi whisk yamagetsi mpaka yolk ya dzira itatsitsa mphamvu ya mtundu wawo wachikasu. Kenaka yikani mkaka ndi ufa, kumenya ndi ndodo pang'ono, mpaka zosakanizazo zikuphatikizidwa. Chotsani ndodo zamagetsi.
• Ndi spatula, onjezerani azungu azungu osungidwa ku chisakanizo chapitacho ndi kayendetsedwe ka enveloping.
• Pakani mafuta ndi ufa mbale yophikira pafupifupi 25cm m'mimba mwake, onjezerani osakaniza omwe mwapeza kale ndikuphika pa 220 ° C kwa mphindi 20 mpaka 30.
• Lolani kuziziritsa, gawani magawo awiri ndi magawo opingasa, mudzaze ndi dulce de leche ndikuwonjezera pistachio kapena mtedza pamwamba.
• Konzani keke ya siponji. Sangalalani!

Malangizo opangira keke yokoma ya siponji

1. Zosintha zitha kupangidwa ku Chinsinsi pamwambapa Biscuit siponji, kuwonjezera pa osakaniza chilichonse mwa zosakaniza zotsatirazi, pakati pa ena: koko, amondi nthaka kapena ufa wawo, kokonati grated, akanadulidwa mtedza, zouma zipatso, monga zoumba.
2. Popeza keke ya siponji imatha kuviikidwa ndi madzi, ndi yabwino ngati maziko okonzekera mchere wotchedwa tres leches. Komanso, imatha kulowetsedwa ndi mowa kapena kukonzekera komwe kuli.
3. Mukhozanso kuyika keke ya siponji ndi madzi a mandimu ndi shuga wa icing kapena, kulephera, shuga woyengedwa bwino mu blender popanda kuwonjezera madzi.

Kodi mumadziwa….?

Zonse zomwe zimagwiritsidwa ntchito pokonzekera Chinsinsi keke ya siponji zomwe zafotokozedwa pamwambapa, zimapereka zakudya zomwe zimapindulitsa thupi. Apa tikuwonetsa phindu lofunika kwambiri:

• Ufa wa tirigu umene uli mbali ya kukonzekera umapereka chakudya chamagulu, chomwe chimasinthidwa kukhala mphamvu ndi thupi. Fiber yomwe ili nayo imathandizira kugwira ntchito moyenera kwa m'mimba. Lili ndi vitamini B9 kapena folic acid, yomwe imathandiza kwambiri amayi apakati. Amaperekanso mchere monga potaziyamu, magnesium, zinc, iron ndi calcium.
• Pamene a keke ya siponji Amadzazidwa ndi dulce de leche, anati lotsekemera lili ndi mapuloteni ofunika kwambiri pa thanzi ndi chilengedwe cha minofu ya thupi. Komanso, lili ndi mavitamini: A, D, B9 ndi mchere: phosphorous, magnesium, nthaka. Ndipo calcium.
• Mazira omwe ali mbali ya kukonzekera kwa Chinsinsichi amapereka mapuloteni ambiri ku mbale, kuwonjezera pa kupereka mavitamini A, D, B6, B12, B9 (folic acid), E. Amaperekanso ma amino acid onse omwe thupi limafunikira. kuti zigwire bwino ntchito.