I-Engadine noma i-Bundner i-walnut ikhekhe I-Engadine i-walnut ikhekhe ibizwa nangokuthi i-Bundner walnut ikhekhe futhi idinga igama layo endaweni yokuvela kuyo-Engadin, edolobheni laseGraubünden Switzerland. Izazi-mlando ziveza ukuthi iresiphi yaziwa kusukela ngo-1900. Ikhekhe lenziwe lithende lisuka ku-pastry elifushane ne-filler kusuka ku-walnut esinqunyiwe e-caramel. Lona okukhethekile kakhulu edumile le canton, kungokweziko zendabuko yaseSwitzerland futhi kubalulekile ukuthekelisa. Ikhekhe lilula kakhulu amaphakheji weposi futhi igcinwe kuze kube izinyanga ezimbili esiqandisini ngaphandle kokulahlekelwa ukunambitheka komuntu. Kuthunyelwa emhlabeni wonke futhi sekuyisikhathi eside inqobe inhliziyo yeVatican yamaKatolika. Ngokuqinisekile kuyo yonke imindeni yaseSwitzerland kukhona iresiphi "nomvini". Kuzo zonke izindawo zokudla nezitolo, lelikhekhe liyadingeka. Lapho ngibheka etafuleni le-cake ye-Swiss nut, ngokushesha nganquma ukukunikeza iresiphi yangempela, evela eyokuqala nasezindaweni zokuvela kwekhekhe, njengoba ngihlala edolobheni lapho iresiphi yadalwa khona. Ngifuna nje ukubonisa kancane i-Alps, lapho ikhekhe ivela khona. Lokho kukhulunywa ngokufushane, futhi manje cabanga iresiphi ngokwayo kanye nekhekhe. Zonke ugqozi culinary futhi ulinde impendulo yakho!
Izithako:- Ukhula, ukolweni 300 g
- I-Cream 1 tbsp. l.
- Usawoti 0.5 tsp.
- Ibhotela 160 g
- I-Sugar 130 g
- Amaqanda inkukhu 1 pc.
- Sugar 250g
- I-almond 25 g
- I-Walnut 300 g
- Cream 200 ml
- Uju 1.5 tbsp. l.
- Isinyathelo 1 Ukwenza ikhekhe, sithatha ufulawa, iqanda, ushukela, ukhilimu, uju, ibhotela namantongomane.
- Isinyathelo 2 Phakamisa ufulawa ngendwangu kasawoti, bese ushukela nebhotela elibandayo.
- Isinyathelo 3 Gweba konke kube yimfucumfucu ngezandla noma kumxube, engeza 1 iqanda kanye nepuniji yekhilimu.
- Isinyathelo 4 Ukuqoqa inhlama ibe esitsheni (ungadli inhlama), bese uhlukanisa zibe izingcezu ezimbili. Beka ifilimu yokudla bese ufake efrijini imizuzu engu-40-50.
- Isinyathelo 5 Ngalesi sikhathi, gcwalisa ukugcwaliswa. Ushukela uthele kusuka epanini bese ubeka ukushisa okuphakathi, uzoqala ukuncibilika nokugqamile - awukwazi ukuphazanyisa, njengokungathi uyadwala ipanini. Okuphansi kwezinga lokushisa, i-caramel izobe ithenda kakhulu.
- Isinyathelo 6 Faka ukhilimu ngendlela encane futhi uphazamise ngokushesha ngokushesha, kungenjalo ukhilimu uzothatha itshe, njengoba kubanda futhi kakhulu kuzothuthuka. Pheka ekushiseni okuphakathi kwemizuzu engama-5-8. Uma ukhilimu awunamafutha kakhulu, khona-ke uzodinga izikhathi ezingu-2 ngokude.
- Isinyathelo 7 Dlulisa amantongomane epanki bese uxuba kahle.
- Isinyathelo 8 Masinyane faka isipuni esigcwele ngesilayidi soju bese ususa ipani emlilweni, uhlanganise. Ake sipholile, kodwa hhayi ngokuphelele.
- Isinyathelo 9 1/4 senhlama ephuma ebhodini elilodwa ishiya emaphethelweni. Inhlama esele ihlanganiswe esikhwameni, esabekwa ngesimo esingafinyelelekile. Kusukela engxenyeni elandelwayo, yakha umsizi bese uwufaka esikhunjini, ucindezela ngokuqinile ngokumelene ne-bots (okumele kusetshenziswe ngefutha elincane).
- Isinyathelo 10 Faka ukugcwaliswa kwesikhunta. Inhlama esele ihlanganiswe ungqimba futhi inqunywe isikhunta senkanyezi (kuyi-original version, ukugcwaliswa kumane kuhlanganiswe ingxenye yesibili yenhlama). Izinkanyezi ziboshwe ngokuqinile komunye nomunye.
- Isinyathelo 11 Bhaka kuhhavini elushisayo ngaphambi kuka-180 ° C cishe imizuzu engaba ngu-50-55. Khona-ke masinyane uphume emkhunjini, ukuze i-caramel ehlile ingabambeli futhi ipholile ku-grate. Bon appetit!