Un ikeyiki yesiponji Kuyilungiselelo elimnandi elimele inkumbulo ephilayo kwiintsapho zase-Argentina, kuba idla ngokuhlanganyela nekhofi, iqabane elishushu okanye iglasi yobisi. Ukubona nje ivumba layo kukwenza uvuselele iimeko ezithandekayo zangaphambili kwaye sele uza kukhumbula, uhlale ukho kusapho lwakho.
El Ibhiskithi isipontshi, ukukhanya okuphezulu kunye ne-fluffy yenziwe ngeqanda, iswekile kunye ne-vanilla. Ukuze uwufumane, akuyomfuneko ukusebenzisa umgubo, igwele okanye amafutha. Ukubetha amaqanda, ngokwahlukileyo abamhlophe kunye nezikhupha kunye noshukela, ubuncinci ngeentonga zombane, uze udibanise ngokucophelela. Xa ibhakiwe iba shushu kakhulu.
Kwizithako ze-a ikeyiki yesiponji unokongeza, phakathi kwezinye izinto: i-lemon zest, izithelo ezomileyo, amantongomane aqoshiwe okanye itshokolethi. Iyakwazi ukwahluka ngokuyigcwalisa nge-pastry cream, i-dulce de leche, i-strawberry okanye esinye isiqhamo. Ingasetyenziselwa ukwenza ikeyiki, i-tres leches okanye ezinye izimuncumuncu.
Iintlobo zeebhiskithi
Olunye ulwahlulo oluqhelekileyo lweebhiskithi lwenziwa ngokwamafutha adityanisiweyo kuwo ekulungiseni kwawo.Ngamnye uchazwe ngezantsi.
iibhiskithi ezilula
Iibhiskithi ezikhanyayo azinawo amafutha angaphezulu ekuzilungiseleleni, ziya kuba negalelo elincinci lamanqatha aqulethwe ngamaqanda.
iibhiskithi ezinzima
Iikeyiki ezinzima zezo zinamafutha kwizithako zazo ezinokuba yibhotolo, imajarini okanye ioli. Ngenxa yokongezwa kwamafutha angaphezulu, balahlekelwa yi-sponginess, ngoko ke, ngokuqhelekileyo ukuba baqukethe amanqatha, kuyimfuneko yokongeza imvubelo okanye i-baking powder ehlawulela, kwaye ijika ibe yi-spongy.
Imbali yeekeyiki zesipontshi
Igama elithi biscuit livela kwigama lesiLatini elithi "biscoctus". AmaRoma ayezilungiselela ngokuzibhaka eziko, emva koko azikhuphe embundwini aze azibhake kwakhona. Ngenxa yexesha elininzi kwi-oven yomile kakhulu. Inzuzo yokudutyulwa okungaka yayikukuhlala ixesha elide.
Kuthiwa ukulungiswa kwekeyiki yesipontshi, kufana nje nendlela esiyazi ngayo namhlanje, yayiyindalo yompheki waseTaliyane ogama linguGiobatta owayehlala eMadrid ngonyaka we-1700. Isonka selo xesha.esihambelanayo, kuphela senziwe switi ngobusi kwaye abanye baqinisekisa ukuba amaRoma ongeza amandongomane kuzo.
EYurophu, ngenkulungwane ye-XNUMX, ngokufika kweteknoloji ngokwee-oveni, izitya zokubhaka kunye nokuba neswekile esulungekileyo, kwazisa ukunyuka kweebhiskithi. Zazibhakwa ngokubeka amalungiselelo kwiiringi ezazibekwe kwiitreyi ezisicaba.
Ngeli xesha, iziqhamo ezomisiweyo zazisafakwa ekulungiseleleni njengoko ayesenza amaRoma. Ngakolunye uhlangothi, i-glazes yokuqala yenziwe nge-diluted, iswekile ebilisiweyo kunye nabamhlophe beqanda. Yakuba ilungisiwe, iqebengwana lalihlanjwa ngeglaze lize libuyiselwe e-oven, eyathi yakuba ipholile yashiywa njengoqweqwe olumenyezelayo nolukhuni.
Ngenkulungwane ye-1894 kukho iirekhodi apho kubonwa ukuba ikhekhe sele ifana kakhulu nale yangoku. Ezi rekhodi ziquka: iresiphi equlethwe kwi "The Cassell's New Universal Cookery Book (XNUMX eLondon)" kunye neerekhodi eFransi zompheki "Antonin Careme (1784-1833) ”.
iresiphi yekeyiki yesipontshi
Izithako
I-1 kunye nesiqingatha sekomityi yomgubo, amaqanda ama-5, isiqingatha sekomityi yeswekile, i-1 teaspoon yokubhaka umgubo, isiqingatha sekomityi yobisi, i-vanilla essence, i-zest ye-lemon e-1 okanye i-orenji encinci ngokuthanda, i-dulce de leche, i-pistachio okanye i-pistachio. amandongomane ukuhombisa.
Ukulungiselela
- Yongeza i powder yokubhaka kumgubo, hluza kwaye ubeke eceleni.
- Beka amaqanda amhlophe kunye nama-yolks kwisitya esahlukileyo. Ukubetha amaqanda amhlophe ade aqine. Gcina.
- Kwi-yolks yongeza ishukela, i-vanilla, i-orange okanye i-lemon zest. Betha nge-whisk yombane de izithungu zeqanda zithobe ubunzulu bombala wazo otyheli. Emva koko yongeza ubisi kunye nomgubo, ubethe ngeentonga ezincinci, de kube zidibaniswe izithako. Susa iintonga zombane.
- Nge-spatula, yongeza abamhlophe beqanda abagciniweyo kumxube wangaphambili kunye neentshukumo ezigqumayo.
- Gcoba umgubo wesitya sokubhaka malunga ne-25cm ububanzi, yongeza umxube ofunyenwe kwinyathelo elidlulileyo kwaye ubhake ku-220 °C imizuzu engama-20 ukuya kwe-30.
- Vumela ukupholisa, ukwahlula zibe ngamacandelo amabini ngokuhlukana okuthe tye, gcwalisa i-dulce de leche kwaye ungeze i-pistachio eqoshiwe okanye i-peanuts phezulu.
- Lungisa ikeyiki yesipontshi. Yonwabela!
Iingcebiso zokwenza ikhekhe elimnandi lesiponji
- Uhlengahlengiso lunokwenziwa kwiresiphi engentla Ibhiskithi isipontshi, ukongeza kumxube naziphi na izithako ezilandelayo, phakathi kwezinye: i-cocoa, i-almonds yomhlaba okanye i-powder yabo, i-coconut egayiweyo, amantongomane aqoshiwe, iziqhamo ezomileyo, ezifana neerasintyisi.
- Ekubeni ikhekhe lesipontshi linokuxutywa ngolwelo, lifanelekile njengesiseko sokulungiselela i-dessert ebizwa ngokuba yi-tres leches. Kwakhona, inokuxutywa ngotywala okanye ngolungiselelo oluquletheyo.
- Unako kwakhona ukubethelela ikhekhe lesipontshi ngejusi yelamuni kunye neswekile ye-icing okanye, ukusilela oko, iswekile esulungekileyo ibethwe kwi-blender ngaphandle kokongeza ulwelo.
Ubusazi….?
Ngasinye sezithako ezisetyenzisiweyo ekulungiseleleni iresiphi ikeyiki yesiponji echazwe ngasentla, inika izondlo ezinceda umzimba. Apha sikhankanya ezona zibonelelo zibalulekileyo:
- Umgubo wengqolowa oyinxalenye yamalungiselelo ubonelela ngeecarbohydrates, eziguqulwa zibe ngamandla ngumzimba. Ifiber equlethwe kuyo inceda ukusebenza ngokufanelekileyo kwenkqubo yokwetyisa. Iqukethe i-vitamin B9 okanye i-folic acid, enenzuzo kakhulu kubasetyhini abakhulelweyo. Ikwabonelela ngeeminerali ezifana ne-potassium, i-magnesium, i-zinc, isinyithi kunye ne-calcium.
- Xa i ikeyiki yesiponji Igcwele i-dulce de leche, yathi i-sweet iqulethe iprotheni ebaluleke kakhulu kwimpilo kunye nokudalwa kwemisipha yomzimba. Ukongezelela, iqulethe iivithamini: A, D, B9 kunye neemaminerali: i-phosphorus, i-magnesium, i-zinc. Kwaye calcium.
- Amaqanda ayinxalenye yokulungiselela le recipe anika iprotheyini engaphezulu kwisitya, ngaphezu kokubonelela ngeevithamini A, D, B6, B12, B9 (folic acid), E. Kwakhona inika zonke ii-amino acids ezifunwa ngumzimba. ukusebenza kwayo ngokufanelekileyo.
