Bugu a zamanin da Rasha ta kasance alama ce ta karimci, tattalin arziki da cinikayya, saboda haka yana da wuri na musamman a cikin abincin mutane. Kamar shekaru da yawa da suka wuce, don haka a yau, tushen bishiyoyin da ba a nuna su ba ne dankali da albasarta, kasancewa mafi kyawun haɗuwa da dandano don wannan tsari. Don kebe yisti, flaky, yashi ko biskit kullu da ake amfani . Kuma a cikin tsari za su iya bude, rufe ko rabin bude saboda yanayin daga kullu a farfajiya. An yi amfani da dankali da ma'adanai da kuma Boiled, misali, a cikin nau'i na puree, wanda ya rage lokacin yin burodi. An yi amfani da nau'in nama da dankali da albasarta maimakon maye gurbin gurasa lokacin amfani da miyaran sauƙi. Kull a cikin abun ciki wanda ya haɗa da naman, dankali da albasarta shi ne mafi yawan abincin da ya fi dacewa, kayan dadi da m.
Yi la'akari da zaɓuɓɓuka da yawa don yin kullun mai dadi tare da dankali da albasa.
Kuyi tare da dankali, albasa da nama a cikin tanda
Sinadaran:
Don gwajin:
- cream - gilashin 1;
- man shanu - 125 g;
- kwai - 1 yanki;
- soda - 1/4 tsp.
- gishiri - 1/4 tsp.
- Alkama na gari - kimanin 500 g;
Ga cikawa:
- dankali - 300 g;
- albasa - 200 g;
- naman alade - 0.4 kg;
- black barkono freshly ƙasa;
- cumin - 9 g.
Shiri
Shirya kullu. Don yin wannan, zuba cream a cikin man shanu mai narkewa, kara gishiri, soda da kwai kuma ya haɗa har sai da santsi. Sa'an nan kuma a hankali ƙara gari, za mu ƙintar da ƙafa, ƙura. Mu raba shi a sassa biyu kuma bari ta tsaya, an rufe ta da fim.
A halin yanzu, zamu shirya samfurori don cikawa. Yanke dankali da kuma albasa a kananan cubes. Yanke naman, kamar yadda yaro kadan. Mix kome da gishiri, barkono da cumin a cikin kwano daya.
A kan fitar da takarda na farko na kullu, dage farawa a kan takarda mai greased, zubar da cika, tare da rufe murfin na biyu kuma kunna gefuna.
Mun saka shi a cikin tanda, kafin yin lubricating da dukan tsiya da ruwa da kuma yin da dama incisions don saki vapors. Yi burodinmu a zafin jiki na digiri 180 na minti hamsin.
Kuro tare da dankali, cuku, albasa da namomin kaza
Sinadaran:
Don gwajin:
- madara - 1 gilashi;
- margarine creamy - 125 g;
- kwai - 1 yanki;
- yisti - 25 g;
- gishiri - 1/4 tsp.
- sugar - 1/4 kofin;
- Alkama na gari - kimanin 800 g;
Ga cikawa:
- dankali - 0.5 kg;
- albasa - 200 g;
- Zakaran - 0,4 kg;
- wuya cuku - 150 g;
- black barkono freshly ƙasa;
- man kayan lambu - 40 ml;
- gishiri.
Shiri
Ga kullu, madara mai zafi zuwa ga mai daɗin zafi, narke yisti a ciki, kara gishiri, sukari, kwai mai yalwa da haɗuwa. Sa'an nan kuma, a hankali, kuna zube gari a hankali, knead da mai laushi, mai juyayi mai mahimmanci har zuwa maɓallin cirewa daga hannun. Mun sanya shi a wuri mai dumi na minti arba'in. Sa'an nan kuma wani lokaci mu knead kuma su sake tashi.
Don cike mun tsabtace dankali, tafasa a cikin salted ruwa kuma mu juya cikin wani mai tsabta puree.
An wanke namomin kaza, a yanka a faranti da kuma soyayyen tare da yankakken albasa a cikin kwanon rufi da man kayan lambu, gishiri da barkono.
Mix gishiri mai sanyaya da gishiri da naman alade.
Yanzu mun rarraba kullu cikin sassa biyu, mirgine shi, rarraba daya daga cikinsu a kan takarda mai greased kuma yada abincin da ke bisansa, yana barin santimita biyu a gefuna. Rufe murfin na biyu na yayinda aka yayata shi kuma ya tsage gefuna tare da pigtail. Muna ba da minti ashirin ko talatin.
Saƙa da kek tare da kwai tare da bugu da ruwa, shinge sau da yawa a kusa da kewaye kuma aika shi zuwa preheated 185 digiri tanda na arba'in zuwa hamsin minti. Mun zaɓa lokacin yin la'akari da peculiarities na tanda.
Muna bauta wa kek a teburin dumi. Bon sha'awa!