(35 amavoti)
Iyalayisha ...
Kufanele uzame lokhu okumnandi: ipentshisi rose brooch. Ukwenza lokho kuzosithatha amahora ambalwa ngoba kuzofanele sivumele inhlama iphakame kathathu ... Vele, umphumela uwufanele, kokubili ukubukeka kwawo nokunambitheka kwawo.
Inejamu yamapentshisi, enye yezintandokazi zami. Yini ongayithandi kakhulu noma ongenayo ekhaya okwamanje? Yebo, esikhundleni sayo ufake enye, akwenzeki lutho. Nge IParaguay ne-apula, futhi kuyamangalisa.
Injabulo yangempela kuwo wonke umuntu, ilungele ukudla okulula futhi ibhulakufesi.
Ipentshisi rose brioche
I-brioche enhle nge-peach jam
- ascen jimenez
- Igumbi lasekhishini: zanamuhla
- Uhlobo lweresiphi: desayuno
- Amakholori: 200
- Izinkonzo: 12
- Isikhathi sokulungiselela:
- Isikhathi Ukupheka:
- Isikhathi esiphelele:
Izithako
- 250 g kafulawa
- 70 g ibhotela ekamelweni lokushisa
- 40 ml ubisi
- Amaqanda e-2
- 40 g kashukela
- Isipuni soju
- 7 g imvubelo yombhaki omusha
- I-1 / 2 isipuni sikasawoti
- Isikhumba selamula ephilayo
- Ujamu wamabhilikosi
Ukulungiselela
Faka ufulawa, ubisi, imvubelo, uju, ikhasi likalamula noshukela esitsheni esikhulu.
Sifaka amaqanda.
Sihlangana kahle neprosesa yokudla. Uma singenayo, sixuba kuqala ngesipuni sokhuni bese sihlanganisa ngezandla.
Sifaka ibhotela nosawoti.
Siyaqhubeka nokuxuba kuze kuhlanganiswe yonke into.
Mboza ngefilimu bese uyishiya iphumule esiqandisini okungenani ihora.
Ngemuva kwaleso sikhathi sikhipha inhlama ngopini wokugingqa size sithole unxande cishe osentimitha elingu-thick.
Nge-spatula sisabalalisa ujamu wepentshisi ngaphezulu.
Sigoqa uhlangothi olude kakhulu.
Sikubeka kuthileyi. Sigcina umqulu esiqandisini cishe elinye ihora.
Ngemuva kwaleso sikhathi sasika umqulu waba izingcezu ezingamasentimitha ama-2 noma ama-3.
Sibabeka kwisikhunta esingamasentimitha angama-22 ububanzi.
Sivusa izinga lokushisa ekamelweni cishe ihora.
Sipenda ingaphezulu ngeqanda elishayiwe bese sisabalalisa ezinye izinti zoshukela ebusweni.
Bhaka ngo-180º cishe imizuzu engama-35 noma size sibone ukuthi uswidi wethu uphekwe kahle.
