- of ibhotela - 100 Grams
- i-margarine - ama-gramu angu-50
- amafutha yemifino - ama-Gramu angu-50
- amaqanda - izingcezu ezintathu
- ushukela - 0,5-0,75 i-Glass
- usawoti - 1 pinch
- i-cognac noma i-rum - I-Art. i-spoonful
- ufulawa - 0,7-1 kilogram
- amafutha - Grams 40-50
- ubisi - izinkomishi ezingu-1-1.5
- ushukela - izinto ezingu-4. izinkezo (isiraphu ye-cognac)
- amanzi - izinto ezingu-6. izinkezo (isiraphu ye-cognac)
- i-cognac - i-Art. izinkezo (isiraphu ye-cognac)
- ushukela - ama-Gramu angu-250 (ushukela we-sugarant)
- amanzi - 150 milliliters (ushukela we-sugarant)
- Isixazululo se-citric acid - 1/4 amathisipuni (ushukela ushukela)
Baba rum - uhlobo lwekhekhe kusuka emvubelo inhlama enezithelo zomisiwe, rum impregnation kanye noshukela fondant kusuka ngenhla. Iresiphi yokupheka i-rum: Lungisa inhlama yemvubelo. Hlanganisa ubisi olufudumele ne 1 ithisipuni leshukela kanye nosawoti kasawoti. Thela emvubelo bese uphuthukisa aze aqedwe ngokuphelele. Engeza ufulawa (indebe ka-1.5-2) bese uxuba. Faka endaweni efudumele imizuzu engama-40-60, kuze kube yilapho inhlama ikhula ngevolumu ngama-2-2.5 izikhathi. Hlanza futhi uphelele ibhotela kanye negargarine ukuqubuka. Hlanganisa esitsheni sebhotela, i-margarine namafutha yemifino. Hlukanisa amaprotheni avela ezikhunjini, faka amaprotheni esiqandisini. Hlanza izikhupha ngoshukela. Lapho inhlama ikhuphuka ngevolumu, engeza izikhupha ezine-sugar and stir. Engeza ingxube yamafutha ne-rum (cognac). Gcoba inhlama ngokugcwele kuze kutholakale ukufana okufanayo. Bamba amaprotheni abe yi-foam bese ubeke kancane inhlama. Engeza ufulawa osikiwe osiwe bese uxoka inhlama. Beka inhlama endaweni yokusebenza elula kakhulu bese uguqa imizuzu engu-20. Inhlama kufanele ibe yithambile futhi isonwe futhi ungamatheli ezandleni. Beka inhlama esitsheni esikhulu bese ushiya endaweni efudumele yamahora angu-1-1,5, kuze kube yilapho isanda ivolumu izikhathi eziningana. Uma inhlama ifaneleka, yiphonsa ngezandla zakho etafuleni ukuze ususe ama-bubbles emoyeni. Yakha i-tourniquet kusukela ekuhlolweni bese ugaqeka izicucu. Hlanganisa izinhlamvu zibe izingcezu zenhlama. Beka amabhola emafomu, oyile. Amafomu akumele agcwaliswe okungaphezu kweyesithathu. Beka isikhunta endaweni efudumele ukuze inhlama ikhule cishe 3/4 yokuphakama. Preheat ovini kuya 220-240 degrees. Lapho inhlama iphakama, faka isikhunta kuhhavini bese ubhake imizuzu engu-30-45. Vumela abesifazane ukuba bapholise ifomu amahora amabili, bese ususe endaweni yomsebenzi. Abesifazane abalungile kufanele bahlale phakathi kwamahora angu-6 no-24, kuye ngobukhulu. Lungisa isiraphu. Thela ushukela epanini, engeza amanzi bese uqhubezela kuze kube yilapho ushukela uhlakazeka. Letha emathumba ekushiseni okuphezulu, susa isikhumba. Kulula kuya kuma-degrees angu-40, engeza i-rum (cognac) bese uxuba. Phakamisa owesifazane ngamunye kusuka ngezansi ngenduku yokhuni maphakathi bese uyinciphisa ibe isiraphu efudumele imizuzwana 10-12. Vula abesifazane (phonsa phezulu) bese ubavumela ukuba baguquke. Okwamanje, lungiselela okumnandi. Pheka isiraphu yeshukela, engeza i-citric acid futhi uphole ngokushesha isiraphu. Beat nge-whisk noma mixer kuze kutholakale mass obukhulu. Ukufudumala i-fondant ibe yi-40-45 degrees, ivuselela njalo. Hlanganisa nge-rum noma i-cognac. Gubha owesifazane ngamunye ngesiphetho esincane kumfudu ofudumele.
Izinkonzo: 10-13