John Myers
Contents
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Sinadaran
Chocolate biskit:
- 200 g sugar
- 125 g Gida
- 100 g Abincin sitaci
- 80 g Cocoa
- 5 qwai
- 1 tsunkule Salt
- 1 tsunkule Cloves
- 1 tsunkule Cinnamon foda
- 0,5 fakiti Yin burodi foda
Ruwan lemun tsami:
- 500 g Butter
- 160 g Foda sukari
- 250 g cream
- 2 Organic lemu
Chocolateglaze:
- 150 g Dark cakulan
- 150 g Butter
- 60 g Foda sukari
- 50 g Cocoa
- 50 ml Coffee
Macadamiya Gishiri Caramel:
- 100 g sugar
- 50 ml Water
- 100 g Macadamia kwayoyi sabo ne
- 1 tsp Flower na gishiri
Umurnai
Biskit:
- Shirya kek na soso daga kayan abinci kuma gasa a cikin kwanon rufi na 26 na springform.
Ruwan lemun tsami:
- Beat da man shanu da powdered sukari zuwa farin cream.
- Sannu a hankali ya motsa cikin kirim mai ruwa.
- Lokacin dandana tare da zest na Organic lemu.
Tantancewa:
- Ya kamata koyaushe dandana ɗan ƙaramin ƙarfi, in ba haka ba abubuwan dandano a cikin kek ɗin da aka gama ba zai shigo cikin nasu ba.
Chocolateglaze:
- Mix da man shanu da powdered sukari har sai m.
- Dama a cikin cakulan narkewa.
- Mix koko tare da kofi har sai da santsi kuma motsa cikin cakulan cakulan.
Muhimmi:
- Cool don kusan. Minti 30 kafin amfani.
Macadamiya Gishiri Caramel:
- Ku kawo ruwa da sukari a tafasa a cikin kasko ba tare da motsawa ba.
- Tafasa kan caramel mai launin ruwan kasa, sannan ƙara goro.
- Zuba komai akan takardar yin burodi kuma a yayyafa shi da fleuer de sel.
- Bari ya huce sannan a datse sosai.
Tsarin kek:
- Yanke gurasar soso mai sanyaya sau uku da ƙura tare da rum.
- Sa'an nan kuma cika da ruwan 'ya'yan itace orange.
- Kunna cake tare da cakulan icing a kusa da palette.
- Zuba sauran icing ɗin a cikin jakar bututun kuma yayyafa soyayyen gefu a sama da ƙasa na kek.
Muhimmi:
- Bari ya yi nisa a cikin firiji don akalla sa'o'i 24. Fitar da firiji sa'a daya kafin cin abinci domin duk abubuwan dandano su ci gaba da kyau.
Gina Jiki
Aiki: 100gCalories: 490kcalCarbohydrates: 38.2gProtein: 1.8gFat: 37.1g
