Imvubelo kufanele isithathwe kalula. Kodwa uma imvubelo yakho ingasanda kusha, kulula kakhulu ukuphefumula impilo yesibili kubo. Ukuze wenze lokhu, kumele baqotshwe futhi, basakaze ngobisi olufudumele, bafake ushukela. Udinga ukufaka imvubelo imizuzu engu-10-15 kuze kuvele amabhulogi.
Kunezindlela eziningana zokwenza ngokushesha inhlama yemvubelo. Cabangela okukhethwa kukho ngokuningiliziwe.
I-recipe ye-classic ye-test yevuvu yilezi ezilandelayo. Kuyadingeka ukuthatha kusuka ku-30 ukuya kwangu-50 amagremu emvubelo, ama-250 amagremu ama-margarine, isigamu segalitha yobisi, ama-2 noma amathathu wezipuni ushukela, ama-700-800 amagremu kafulawa, i-1 isipuni samafutha omifino kanye nosawoti esiphambanweni somese. Ngenxa yobisi, inhlama iba ne-viscous kakhulu, ingafriji futhi iphulasitiki. Ungasebenzisa futhi imikhiqizo yobisi. Ungadluli ngamanoni, njengoba ukwedlulela ngokweqile inqubo ye-fermentation. Ngenxa yalokho, inhlama kunzima ukwakha, kulula ukusipha, futhi ukunambitheka kunzima. Ufulawa osetshenzisiwe kumele ube yizinga eliphezulu kakhulu kuphela. Ukhula ngaphambi kokufaka inhlama udinga ukuyihlunga. Ngomvubelo inhlama, amaqanda ayengezwa, ngoba lolu hlobo lwenhlama luba nzima futhi lukhuni, imikhiqizo eyenziwe kuyo ishesha ngokushesha.
Kunezindlela ezimbili zokugcoba imvubelo inhlama: engasebenzi futhi i-spongy. Indlela ephephile isheshayo futhi isonophile. I-opary idala ngokwanele. Okokuqala kudingekile ukuxuba ufulawa kusukela engxenyeni yefulawa, amanzi noma ubisi, imvubelo. Uma i-opara iqala ukuvuthwa ngokuqinile, zonke izithako kanye nofulawa osele kuhlanganisiwe kuso. Inhlama ephumayo iyoba mnandi, elula futhi enesidla.
Inhlama kufanele ifafazwe ngofulawa. Futhi amandla, lapho kutholakala inhlama yemvubelo, kufanele ihlanganiswe futhi ifakwe endaweni efudumele. Inhlama kufanele ixoxwe ngezikhathi ezithile ngesikhathi sokuvutshelwa, ukuze ukuvivinywa kungagcini ama-bulb of carbon dioxide. Inhlama kufanele ixoxwe kabili ngenkathi yehora elilodwa nengxenye.
Ngemuva kokuthi uhlabe inhlama okwesibili, udinga ukubeka inhlama bese uqala ukuyihlobisa. Fafaza ubuso ngefulawa. Khona-ke inhlama kufanele ihanjiswe. Ezandleni zenhlama akufanele zizinamathele, ukuthungwa kwenhlama kufanele kube lula, kunwebeka futhi kunwebeka. Khona-ke, ngokufanele, udinga ukunikeza ukuhlolwa ukuma, kuye ngokuthi uhlobo lomkhiqizo owubhakayo.
Uma i-pie ivaliwe, uhlaka lwesinhla kufanele luhlanganiswe kuze kube ngububanzi buka-1 cm. Khona-ke, ngokudonsa inhlama emgqeni wokugcoba ngobumnene, kufanele uyidlulisele esiteji sokubhaka. Inhlama isithwetshiwe ngezingqimba ezilinganayo, ezingaba inyama, inhlanzi, iklabishi, amazambane, amaqanda, amajikijolo, ama-apula, njll. Phezulu udinga ukubeka ungqimba wesibili okhishiwe. Emaphethelweni aqanjiwe, futhi umcengezi uhlelwa phansi. I-pie kufanele ishiywe imizuzu engu-15-20. Ubuso bekhekhe buhlanganiswe ne-yolk. Ezindaweni eziningana kuwufanele ukuwubhoboza ngemfoloko. Ikhekhe elivaliwe libhakwa kuhhavini ekushiseni kwama-210-220 degrees.
Awukwazi ukushiya ama-pie abhakawa emvubelo inhlama ebhodini lokubhaka, kungenjalo i-crust engezansi ingamnyama. I-crust top of the cake ihlanganiswe ngenani elincane lamafutha ukuze lihlale lizothambile futhi lilula. Iphayi elenziwe ngomumo kufanele ihlanganiswe nento ethile.
Yilezo zonke izincomo zendlela yokwenza ngokushesha inhlama yemvubelo. Uma uzilandela ngokuqondile, uzokwazi ukujabulisa abathandekayo bakho ngama-sweet and sweet pastries.