John Myers
Okuqukethwe
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Izithako
I-Choux:
- 20 g Ibhotela
- 85 ml Water
- 1 phina Salt
- 50 g Umfula
- 1 Iqanda lonke
- 1 Isikhuphisi seqanda
I-Pastry Cream:
- 250 ml Ubisi
- 0,5 I-Vanilla pod
- 45 g Sugar
- 40 g Isikhuphisi seqanda
- 10 g Umfula
- 12,5 g I-Cornstarch
- 15 g Ibhotela
I-Topping kashokoledi:
- 125 g Ushukela oluyimpuphu
- 1 hamba. tsp cocoa
- 3 tbsp Amanzi afudumele
Imiyalelo
- Khipha i-vanilla pod pulp bese wengeza obisini kanye nekhasi, ubilise, susa esitofu bese udweba imizuzu engaba ngu-15 bese uvumela ukuthi kuphole kufudumele. Endishini, hlanganisa ushukela, isikhuphasha seqanda, ufulawa kanye nesitashi ngamandla.
- Hlanza i-vanilla pod obisini olusivivi bese uthele engxube yeqanda emfudlaneni omncane, ugovuze njalo. Uma konke sekuxubene kahle, uthele ingxube epanini futhi ubilise phezu komlilo ophakathi, ugovuze njalo, kuze kube yilapho ishubile. Bese upheka ngobumnene cishe iminithi elingu-1, susa esitofini bese ufaka ibhotela.
- Spread ucezu olukhulu lwefilimu yokudla endaweni yokusebenza, ubeke ukhilimu kuso bese usakaza phansi. Bese ugoqa ifilimu ephumayo phezu kokhilimu bese uyibeka kanye nendawo yokusebenza esiqandisini ukuze uphole. Ngaleyo ndlela, kuyashesha kakhulu.
I-Cream Puff:
- Letha ibhotela, amanzi nosawoti ekubiliseni epanini. Hlanganisa ufulawa nge-whisk. Bese wehlisa ukushisa kancane futhi uqhubeke usebenza ngesipuni sokhuni, ugovuze inhlama ngamandla futhi uyixove kahle ize ibe isigaxa esibushelelezi futhi okumhlophe kubekwe phansi ebhodweni. Bese ususa ibhodwe esitovini uliyeke liphole cishe imizuzu emi-5.
- Bese usebenzisa i-hand mixer ukuze uhlanganise iqanda nesikhuphashi ngokulandelana. Iqanda ngalinye (ngisho noma ulungiselela izingxenye ezinkulu ze-batter) kumele linyakaziswe ngokuphelele ngaphambi kokuba kwengezwe elilandelayo. Ekugcineni, kufanele kube inhlama eqinile kodwa efuthwayo.
- Preheat ihhavini ukuya ku-200 °. Faka ithreyi ngephepha lokubhaka. Gcwalisa inhlama ezikhwameni zamapayipi nge-approx. Kuvuleke okuyindilinga okungu-1 cm bese ubeka amaswabhu amnandi alingana necherry ethreyini ngokuqhelelana okungama-3 cm. Faka ithreyi phakathi kuhhavini ubhake imizuzu eyi-15-20 kuze kube yigolide. Kufanele ngabe zikhuphuke ukuze ziphindwe kabili ubukhulu bazo. Bese ubeka kugridi ukuze uphole, kuhlanganise nephepha lokubhaka.
Ukuqedwa:
- Thatha ukhilimu wekhekhe, upholile cishe. I-10 °, iphuma esiqandisini, uyibeke endishini bese uphinda uphehle ngamandla nge-whisk ye-mixer yesandla ize ibe nokuvumelana okuhle kwe-creamy.
- Sika ama-profiteroles ngokuvundlile phakathi nendawo, kodwa ungawanqamuli, uwavule, uwagcwalise nge-1 ithisipuni ukhilimu bese uwavala. Lapho zonke izingxenye sezigcwalisiwe, hlanganisa uqweqwe lukashukela, ukhokho namanzi ube uqweqwe oluqinile. Lokho kusho ukuthi, hhayi ngesikhathi esisodwa, kodwa hlala ugoqa isipuni bese uhlola ukuvumelana.
- Faka isipuni se-glaze esinqwabelene kahle kukhilimu omncane ngamunye futhi uyeke wehle kancane ........... futhi uma ungalinda isikhathi eside kangako ............. .. ..... ake ukuthela kome ....... ;-))) Lezi zinhlayiya ezincane zihambe ngokushesha kunokukhiqizwa kanye ne-"Gut'sl" emnandi, encane enenkomishi yekhofi noma yetiye .. ... ngoba i-Profiterole isho "isipho esincane" ngesi-French.
Isichasiso:
- Isibalo esingenhla sabantu sisho izingcezu ezingama-24. Nokho, lokhu kubuye kuncike kancane ngobukhulu bezinhlayiya. Kodwa uma ufuna ukuphinda kabili inani lenhlama, kufanele usebenzise amaqanda ama-3 aphelele (!). Zonke ezinye izithako, nokho, njengejwayelekile x 2.
