Dhammaan noocyada kala duwan ee cuntooyinka "Medovikov" ayaa kuu oggolaanaya inaad ka baxdo xudduudaha dufanka badan ee malabka macaanka leh labeen dhanaan, taas oo ah waxa aan qorsheyneyno inaan sameyno, inaan kuu sheegno sida loo dubo keega malab leh xanaanada cuntada.
Hilibka "Honey Honey" oo leh muraayad khafiif ah
Waxyaabaha ay ka kooban tahay:
Wixii buskut ah:
- malab - 115 ml;
- Soodhaha - 5 g;
- sonkorta granulated - 45 g;
- margarine ama saliid - 105 g;
- bur - 290 g;
- oo khal - 15 ml;
- ukunta - 4 nooc.
For cream for:
- sonkorta granulated - 95 g;
- booraha basbaaska;
- jaallo ah - 4 gogo ';
- caanaha - 715 ml;
- subagga - 115 g;
- bur - 55 g.
Diyaarinta
Waxaan bilaabi keega malab leh custard ka soo kiriimka laftiisa, taas oo ay lagama maarmaan tahay in la isku daro jaallaha ukunta, hore u qoyan si gooni ah, sonkor. Isku qas burka iyo caanaha, saar suxuunta leh isku dar dabka yaryar. Ka dib 5 daqiiqo, ku shub caanaha si aad uhesho oo ku dabool cuntada. Daaruska ku sii daa dabka iyo 7 daqiiqo ka dib, u dhig kariimka subagga la kariyey. Marka ugu dambeyntii kala firdhin doono, ilaaliyaha waa la dejin karaa.
Wixii buskud, ku dar malab, ukunta iyo sonkorta granulated, ku shub saliid iyo ku dar soodhada soodhada. Ku rid baska barkada qubeyska qubeyska iyo karkarinta, kareyso, minus 7-8. Ka dibna ku dar burka qaybaha. Kala soocida burka ilaa siddeed qaybood, soo deyn, mid kasta ku kari khafiifa ilaa 195 degree foornada si aad uhesho. Waxaad diyaarin kartaa keegaaga malab leh kalkaalis ku jira digsi qaboojiye, oo la kariyey keega la jarjaray kuleyl yar. Mid kasta oo ka mid ah keega leh kareem iyo meel sare. Ku qurxin macmacaanka leh haraaga ka soo baxa keegga, dhulkuna jajab.
Keega malabka shukulaatada leh xajinta
Waxyaabaha ay ka kooban tahay:
Cuntada:
- bur - 460 g;
- budada kookaha 45 g;
- ukunta - 2 qaybood;
- saliid ama margarine - 95 g;
- malab - 55 ml;
- soodhaha - 2 qaado shaah;
- sonkorta budada ah - 230 g;
- labeen dhanaan - 75 ml.
For cream for:
- caano - 240 ml;
- sonkorta granulated - 95 g;
- bur - 15 g;
- burcad-badeedka - 10 g;
- Butter - 145 g.
Cagaarka:
- subagga - 115 g;
- budada kookaha 25 g;
- biyaha - 30 ml;
- gelatin - 5 g;
- sonkorta granulated - 45 g;
- labeen dhanaan - 65 g.
Diyaarinta
Wareegtada biskoolka, u jeedi ukumaha iyo boodhka xajmiga. Si aad u garaacday ukunta ku dar malab iyo subagga dhalaalay oo ay la socdaan labeen dhanaan. Ka ilaali dhammaan walxaha maaddooyinka, ka dibna sii wad inaad ku darto walxaha qalalan ee wajiga si isku dar ah bur, soodhaha iyo kookaha. Qaybi cajiinka dhameeyay saddex, ka dibna ku dubo mid kasta oo ka mid ah qaybaha 18 daqiiqo ee preheated ilaa 195 degree foornada.
Waxaan u gudbinnaa kareemka. 2/3 ee caanaha kululeeyo. Inta kale ee caanaha, milo bur, starch iyo sonkorta. Ka dibna ku shub saliidda. Ku dar xalka caanaha diiran ee kariyaha, diirin kariimka ilaa uu ka dhumiyo oo si buuxda u qaboobo. Saliid mid kasta oo keega leh kareem, adoo ku xoqaya qolof. Samee glaze by kala diri gelatinaha biyaha, ka dibna ku wareeji xalka iyada oo maadooyinka haray ee biyaha qubeyska. Buuxi keegga oo barafoobaya oo ka tag si aad u qaboojiso.
Recipe for keega malab leh custard
Waxyaabaha ay ka kooban tahay:
For cream for:
- caanaha - 245 ml;
- cream - 190 ml;
- ukunta - 2 qaybood;
- sonkorta granulated - 35 g;
- istaarijka - 5 g;
- boodhka baska.
Imtixaanka:
- caanaha - 55 ml;
- margarine ama saliid - 95 g;
- ukunta - 1 xabbo;
- bur - 260 g;
- sonkorta - 35 g;
- khamiir - 1 1/4 tsp.
Wareegidda:
- subagga - 55 g;
- sonkorta - 35 g;
- malab - 30 ml;
- muggan oo ah xawaash yar.
Diyaarinta
Iskuday kariimka caanaha iyo basbaaska basbaaska. Ku shub isku dar ah dareeraha kulul ee sokorta iyo sonkorta, kuna noqo dabka. Ku shub istaarijaajada kareemka kana dhig dabka ilaa daqiiqad.
Qaybaha imtixaanka, iskudubaraan oo ka tagaan si ay u tagaan saacad. Kala soocida cajiinka kala badh, u dhig qaybaha koofiyadaha oo u diyaari saacad kale nus saac, ka dibna dubi kari 25 daqiiqadood 180 digrii. Rooti buskudka kareemka iyo ku shub impregnation ka dhalaalay subagga subagga leh malab iyo yicib.