Abathandi bama- dessert e-curd bayaqiniseka ukuthi bayakujabulela iresiphi elandelayo - i-curd emnandi neyomsindo "Kiss" iyoba yiphuzo elihle lekomishi yekhoyi kusihlwa noma ikhofi yasekuseni. I-cookie enjalo ilungile ayinzima kunesihlabathi esivamile, futhi ukunambitheka nombala kuyathakazelisa kakhulu.
Amakhukhi e-Cottage cheese «Amabhisi» - iresiphi
Ikhukhi, ngokwale recipe, iqukethe i-cottage ushizi enhlama ngokwayo, ngakho-ke iyaba yindlala futhi inomswakama, efana ne-curd chew.
Izithako:
- ibhotela - 226 g;
- i-cottage cheese - 240 g;
- 1 ikhasi lemon;
- ufulawa - 340 g;
- i-baking powder - 4 g;
- ushukela granulated - 50 g.
Ukulungiselela
Lapho ihhavini lifudumala kuze kube ngu-180 ° C emsebenzini, gcoba ibhayi yokubhaka ngesikhumba bese uqala ukusebenza enhlama. Uma i-cottage ushizi i-granular kakhulu, bese uyisula ngesihlungo ngaphambi kokuyixhuma nge-zest namafutha. Faka i-bhotela, i-cottage shizi bese ugoqa esitsheni se-mixer, uwabethe imizuzu emihlanu ngesivinini esiphezulu ukuze uthole ukhilimu oluhlelekile lwe-curd. Okulandelayo, faka ufulawa ne-powder baking, bese uthele izithako ezomile phezu kwesisekelo esincane. Hlanganisa inhlama ebushelelezi ngokufaka ufulawa ku-isipuni, uma kusenamathele ezandleni. Hlanganisa inhlama ephepheni lesikhumba ukuze ububanzi bube yingxenye yecentimitha bese uyisika ngokusika okukhethekile noma ingilazi elula.
Ushukela ubeke ipuleti bese ugibela kuwo amakhukhi avela kuzo zonke izinhlangothi. Gcwalisa amakhukhi kabili ngesigamu nendawo kubhasi lokubhaka. "Kiss" izobhekwa imizuzu engu 32-35.
Amakhukhi "Kiss" kusuka emakhazeni
Izithako:
- ukupakisha isikhonkwane;
- i-cottage shiese - 130 g;
- Ushokoledi Ubisi (amaconsi) - 50 g;
- ushukela ogqamile;
- iqanda leqanda.
Ukulungiselela
Hlukanisa futhi uqhube umqubu ophuthumayo ubukhulu obuyingxenye yecentimitha. Sika ungqimba wenhlama ube yimibuthano futhi phakathi kwendawo ngayinye usakaze ushizi oluncane oluncibilikiswe ngaphambili, oluhlangene neziqu noma amaconsi ubisi ushokoledi. Hlanganisa inhlama nxazonke ngesigamu kabili, bese ubeka i-yolk enezigaxa bese ufafaza ushukela. Bhaka inhlama ngokusho kwemiyalezo yephakheji, kodwa, njengombuso, amaminithi angu-23 kuya ku-185 degrees akwanele ukuthi amakhukhi athi "Kiss" ukuze ubhekwe ngokufanayo.
Iresiphi ye-cookie "Amabhisi" nge-cottage shizi
Izithako:
- ufulawa - 320 g;
- ibhotela - 210 g;
- i-cottage shizi noma i-curd ushizi - 240 g;
- okusajingijolo noma enye iberry igcina;
- ushukela oluyimpuphu - 160 g;
- ubisi;
- i-vanilla ithole.
Ukulungiselela
Beka ibhotela elibandayo nofulawa esitsheni se-blender. Gaya konke ekubunjweni kwemvuthu, bese uthela konke etafuleni bese uguqula inhlama. Ngaphambi kokuguqa, shiya inhlama efrijini ngehora lesigamu, bese uqaqa uhhafu ububanzi obuningi bese uthatha iziqephu. Ngomunye wemibuthano igcoba nge-berry jam, faka i-cottage ushizi omncane bese ugoqa amakhukhi kabili ngesigamu. "Kiss" endaweni ebhakabhakeni bese ubhake imizuzu engu-15 kuya ku-210 ° C.
Ngenkathi ama-cookies ase-ovini, sinesikhathi sokugaya. Ukuze uthole ushukela olula owanele ukwanele ukuhlanganisa ushukela powder ne-vanilla extract kanye 3-4 wezipuni ubisi. Thela ibhisikidi ephelile nge-glaze bese uyishiya ukuze upholile ekamelweni lokushisa ngaphambi kokusetshenziswa.
Iresiphi yama-cookies "Imibala" nge-sinamoni
Izithako:
- ibhotela - 245 g;
- i-cottage ushizi - 125 g;
- ukhilimu ushizi - 90 g;
- i-baking powder - 8 g;
- isinamoni - 5 g;
- ushukela - 60 g + wokufafaza.
Ukulungiselela
Ngaphambi kokulungiselela amakhukhi "Imibala" ungakhohlwa ukuletha ibhotela ekamelweni lokushisa, bese ulishaya ngeshukela nesinamoni. Ngokwehlukana, hlanganisa ufulawa kanye ne-baking powder, bese ushaya ushizi we-kirimu nge-curded ngokusebenzisa i-curd ukuze uvumelane kahle. Manje kusele nje ukuhlanganisa zonke izingxube ezintathu ndawonye ukuze uthole inhlama enesisindo esingaqinile. Roll inhlama ibe ungqimba wesentimitha ububanzi, uthathe amakhukhi ngabanye bese ugoqa ngamunye wabo ushukela. Gweba "Kiss" ngesigamu kabili, faka ebhodini lokubhaka bese uthumela kuhhavini isigamu sehora ngo-180 ° C.