Un ikhekhe lesipanji Kuyilungiselelo elimnandi elimelela inkumbulo ephilayo emindenini yase-Argentina, ngoba ivame ukuhlanganyela nekhofi, umlingani oshisayo noma ingilazi yobisi. Ukubona nje iphunga layo kukwenza uvuse izimo ezijabulisayo zesikhathi esidlule nokuthi usuzophinde uphile, uhlale ukhona emndenini.
El Ibhisikidi isipontshi, super light and fluffy yenziwe ngeqanda, ushukela kanye ne-vanilla. Ukuze uwuthole, akudingekile ukusebenzisa ufulawa, imvubelo, noma amafutha. Ukushaya amaqanda, ngokwehlukana abamhlophe kanye nezikhupha ezinoshukela, okungenani ngezinduku zikagesi, bese uhlanganisa ngokucophelela. Uma kubhakwa kuba ne-super fluffy.
Ezithakweni ze-a ikhekhe lesipanji ungangeza, phakathi kwezinye izinto: i-lemon zest, izithelo ezomisiwe, amantongomane aqoshiwe noma ushokoledi. Ingase futhi ihluke ngokuyigcwalisa nge-pastry cream, i-dulce de leche, i-strawberry noma esinye isithelo. Ingasetshenziselwa ukwenza ikhekhe, i-tres leches noma amanye ama-dessert.
Izinhlobo zamabhisikidi
Esinye sezigaba ezivame kakhulu zamabhisikidi senziwa ngokwamafutha afakwa kuwo ekulungiseni kwawo.Ngalinye lichazwe ngezansi.
amabhisikidi alula
Amabhisikidi alula awanawo amafutha engeziwe ekulungiseni kwawo, azoba nomnikelo omncane wamafutha aqukethwe amaqanda.
amabhisikidi asindayo
Amaqebelengwane asindayo yilawo anamafutha ezithakweni zawo okungaba ibhotela, imajarini noma uwoyela. Ngenxa yokwengezwa kwamafutha engeziwe, balahlekelwa i-sponginess, ngakho-ke, kuvame ukuthi uma bequkethe amafutha, kuyadingeka ukwengeza imvubelo noma i-baking powder ebuyisela, futhi ivele ibe yi-spongy.
Umlando wamakhekhe wesipontshi
Igama elithi biscuit livela kwelesiLatini elithi "biscoctus". AmaRoma ayewalungiselela ngokuwabhaka kuhhavini, abese ewakhipha esikhunjeni futhi awabhake futhi. Ngenxa yesikhathi esiningi kuhhavini kwakusomile kakhulu. Inzuzo yokudubula okungaka kwaba ukuqina.
Kuthiwa ukulungiswa kwekhekhe lesipontshi, okucishe kufane nendlela esikwazi ngayo namuhla, kwadalwa umpheki wase-Italy ogama lakhe linguGiobatta owayehlala eMadrid ngonyaka ka-1700. isinkwa sangaleso sikhathi.okuhambisanayo, kuphela ukuthi sasinoshukela ngoju futhi abanye baqinisekisa ukuthi amaRoma anezela amantongomane kuwo.
EYurophu, ngekhulu le-XNUMX, ngokufika kobuchwepheshe mayelana nohhavini, iziqukathi zokubhaka nokuba noshukela ocolile, kwaletha ukwanda kwamabhisikidi. Zazibhakwa ngokufaka okulungiselelwe emasongweni ayefakwa emathileyini ayisicaba.
Ngalesi sikhathi, izithelo ezomisiwe zazisafakwa ekulungiseni njengoba kwenza amaRoma. Ngakolunye uhlangothi, ama-glaze okuqala ayenziwe ngoshukela ohlanjululwe, obilisiwe kanye namaqanda amhlophe. Lapho selilungisiwe, ikhekhe laligezwa nge-glaze bese libuyiselwa kuhhavini, okwathi lapho selipholile lasala liwuqweqwe olucwebezelayo noluqinile.
Ngekhulu le-1894 kukhona amarekhodi lapho kubhekwa khona ukuthi ikhekhe selivele lifana kakhulu nelamanje. Lawa marekhodi afaka: iresiphi equkethwe ku-"The Cassell's New Universal Cookery Book (XNUMX eLondon)" futhi irekhoda eFrance yompheki "Antonin Careme (1784-1833) ”.
isipontshi ikhekhe iresiphi
Izithako
1 nengxenye inkomishi kafulawa, amaqanda 5, uhhafu inkomishi kashukela, 1 ithisipuni of baking powder, uhhafu inkomishi yobisi, vanilla essence, elikhuhluziwe 1 lemon noma iwolintshi encane ngokusho ukunambitheka, dulce de leche, pistachio noma amantongomane ukuhlobisa.
Ukulungiselela
- Faka i-baking powder kufulawa, uhlunga futhi ubeke eceleni.
- Beka amaqanda amhlophe nezikhupha ezitsheni ezihlukene. Shaya amaqanda amhlophe aze aqine. Gcina.
- Kuma-yolks engeza ushukela, i-vanilla, i-orange noma i-lemon zest. Shaya nge-whisk kagesi kuze kube yilapho izikhupha zeqanda zehlise ukushuba kombala wazo ophuzi. Bese ufaka ubisi nofulawa, ushaye ngezinduku kancane, kuze kube yilapho izithako zihlanganiswa. Susa izinduku zikagesi.
- Nge-spatula, engeza abamhlophe beqanda abagayiwe abekelwe ingxube yangaphambilini ngokunyakaza okuvalayo.
- Gcoba bese ufulawa isitsha sokubhaka esingaba ngu-25cm ububanzi, engeza ingxube etholwe esinyathelweni sangaphambilini bese ubhaka ku-220 °C imizuzu engama-20 kuya kwengama-30.
- Vumela upholile, uhlukanise zibe izingxenye ezimbili ngokuhlukana okuvundlile, ugcwalise nge-dulce de leche bese wengeza i-pistachio eqoshiwe noma amantongomane phezulu.
- Lungisa ikhekhe lesipontshi. Jabulela!
Amathiphu okwenza ikhekhe elimnandi lesipontshi
- Ukulungiswa kungenziwa kule recipe engenhla Ibhisikidi isipontshi, engeza ingxube noma yiziphi izithako ezilandelayo, phakathi kwabanye: i-cocoa, ama-alimondi agayiwe noma i-powder yawo, ukhukhunathi ogayiwe, amantongomane aqoshiwe, izithelo ezomisiwe, njengama-raisins.
- Njengoba ikhekhe lesipontshi lingacwiliswa ngoketshezi, liphelele njengesisekelo sokulungiswa kwe-dessert ebizwa ngokuthi i-tres leches. Futhi, ingaxutshwa ngotshwala noma ngelungiselelo eliqukethe.
- Ungakwazi futhi ukushumeka ikhekhe lesipontshi ngejusi kalamula nge-icing sugar noma, ukwehluleka lokho, ushukela ocolile ushaywa ku-blender ngaphandle kokwengeza uketshezi.
Uthi bewazi….?
Ngayinye yezithako ezisetshenziswa ekulungiseleleni iresiphi ikhekhe lesipanji echazwe ngenhla, inikeza izakhi ezizuzisa umzimba. Lapha sicacisa izinzuzo ezibaluleke kakhulu:
- Ufulawa kakolweni oyingxenye yokulungiselela unikeza ama-carbohydrate, aguqulwa abe amandla ngumzimba. I-fiber equkethe isiza ukusebenza kahle kohlelo lokugaya ukudla. Iqukethe i-vitamin B9 noma i-folic acid, enenzuzo kakhulu kwabesifazane abakhulelwe. Futhi inikeza amaminerali afana ne-potassium, i-magnesium, i-zinc, insimbi ne-calcium.
- Lapho i- ikhekhe lesipanji Igcwele i-dulce de leche, yathi uswidi uqukethe amaprotheni abaluleke kakhulu empilweni nasekudalweni kwemisipha yomzimba. Ngaphezu kwalokho, iqukethe amavithamini A, D, B9 namaminerali: phosphorus, magnesium, zinc. Futhi calcium.
- Amaqanda ayingxenye yokulungiswa kwalesi iresiphi ahlinzeka ngamaprotheni amaningi esitsheni, ngaphezu kokuhlinzeka ngamavithamini A, D, B6, B12, B9 (folic acid), E. Iphinde inikeze wonke ama-amino acid adingwa umzimba ukusebenza kwayo ngendlela efanele.
