Keke ndi custard ndi mphesa

Zosakaniza

  • Pepala limodzi la mkate wofupikitsa
  • 500 g wa mphesa
  • Za zonona:
  • ½ l mkaka
  • 1 vanila nyemba
  • 100 shuga g
  • chi- lengedwe
  • 5 mazira a dzira
  • 600 g ufa

Kwa keke iyi choyamba, tipanga maziko ndi pepala la pasitala wofupikitsa kapena mphepo (ndiko kuti ngati kwazizidwa, tiwachotsa mphindi 30 mpaka 40 kale). Muyenera kulemera pamwamba ndipo nthawi zonse ndimaganiza kuti tigwiritse ntchito nsawawa zomwe tidzagwiritsenso ntchito pofotokozera. Mphesa ndi zachilengedwe ndipo zimawapatsa chidwi komanso chatsopano. Ngati mulibe mphesa, mutha kugwiritsa ntchito sitiroberi, mabulosi abulu, mabulosi akuda, kapena zipatso zilizonse zomwe muli nazo.

Kukonzekera:

1. Timafalitsa nkhungu ndi batala; timatambasula mtanda ndikuyika nkhungu. Timayipopera ndikulemera pamwamba (nyemba zina zouma, mwachitsanzo). Kuphika pa 200ºC kwa mphindi 15-20. Ikakhala yofiirira pang'ono, chotsani mu uvuni, chotsani kulemera kwake kuti kuzizire.

2. Pa zonona, wiritsani nyemba vanila pakati mkaka. Pambuyo pake, timasakaniza shuga, mchere, dzira yolk, mkaka wotsala ndi ufa. Onjezerani mkaka wowira pang'onopang'ono, oyambitsa mosalekeza, mpaka uyambire kuwira. Timadutsa kirimu ija kudzera pa chopondera ndikuchiziziritsa.

3. Thirani kirimu mu keke ndikuchiyika mufiriji. Timakongoletsa ndi mphesa zotsukidwa komanso zouma.

Chithunzi: chakudya

Zomwe zili m'nkhaniyi zikutsatira mfundo zathu za malamulo okonzekera. Kuti mufotokoze cholakwika dinani Apa.

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