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Muna son flan da aka yi a gida kuma muna ƙarfafa ku ku gwada wanda muke ba da shawara a yau, kirim.
Ana iya shirya shi a cikin ƙananan ƙwayoyin mutum ko kuma a cikin babban. Idan muka zaɓi babba, za mu iya yi masa hidima daga baya a cikin ƙananan cubes, kamar yadda kuke gani a cikin hotunan. Za mu ba yaran mamaki da wasu Flan "pastelitos" asali kuma mai arziki sosai.
Kamar koyaushe, zaku iya canza adadin sukari gwargwadon abubuwan da kuke so. Gram 80 kamar sun ishe ni, amma idan kuna da haƙori mai zaƙi, za ku iya ƙara gram da yawa. Ka tuna, ee, cewa alewaDa zarar an cire flan daga cikin sifar, shi ma yana ƙara zaƙi.
Cream flan
Babban kayan zaki na gida don duka dangi.
- ascen jimenez
- Kayan abinci: tradicional
- Nau'in girke-girke: kayan zaki
- Ayyuka: 8
- Lokacin dafa abinci:
- Jimlar lokaci:
Sinadaran
- 150 g na cream don dafa abinci
- Kwai 4 da gwaiduwa 1
- 80 sugar g
- Fata na lemun tsami 1
- Rabin kirfa sanda
- 450 g duka ko madara mai skimmed
Don caramel
- 150 sugar g
- 4 tablespoons na ruwa
Shiri
Mun sanya madara tare da kirfa da lemun tsami a cikin tukunyar ruwa. Mun sanya shi a kan wuta, idan ya fara tafasa, sai mu kashe wutar mu bar shi ya huta na rabin awa.
Bayan wannan lokacin, za mu cire fatar lemun tsami da sandar kirfa mu ƙara kirim.
A cikin wani akwati (mafi kyau idan yana da girma) mun sanya ƙwanan da suka karye 4 da gwaiduwa.
Muna hada sukari da duka.
Ta amfani da matattara muna zubawa a cikin wannan kwano tare da kwai da sukarin cakuda da muka yi a baya na madara mai dandano tare da kirim.
Muna haɗuwa sosai.
A cikin kwanon soya ko tukunya zamu shirya caramel ta hanyar sanya sukari a wuta tare da ruwa.
Ba tare da hadawa ba mun barshi ya dahu akan karamin wuta har sai ya sami launin zinare.
Sannan mu cire shi mu sanya shi a kan gindinmu.
Muna zuba cakuɗan mu na flan akan caramel.
Cook a tukunyar jirgi biyu a cikin tanda a zazzabi na 160º.
Da zaran mun gasa, zamu barshi ya huce zuwa zafin jiki sannan kuma a cikin firiji na mafi ƙarancin awanni 4.
Mun kwance kuma muyi hidima.
Informationarin bayani -