Nye
I-Custard yenzuzo
Izithako: Inhlama: Amanzi - i-125 ml, ubisi - iswekile - iswekile - i-11 G, ibhotolo - i-40 g, ityuwa. I-custard: isitatshi-50 g, ubisi-500 ml, ii-vus-3,5 g, vanilla - 2 pods. I-Gloze: I-Cream 33% - 300 ml, itshokholethi ekrakra - 300 g, ibhotolo - 50 g.
Ixesha lokupheka: Iyure enye imizuzu engama-30
Ungakupheka njani: ukulungisa inhlama kwipani, galela ubisi kunye namanzi, yongeza iswekile, ifudumele. Ngaphandle kokususa emlilweni, beka ibhotolo, ityiwa. Xa ioyile ikhubeka, faka kancinci umgubo kwi-Mass eshushu, inciphise ngokukhawuleza iqondo lobushushu kwaye ifudumeza imizuzu embalwa, ishukumisa rhoqo. Susa emlilweni, ipholile kancinci kwaye iphazamise intlama enye ngamaqanda elinye amane. Kwiphepha lokubhaka ebhedini yephepha lesikhumba. Ngoncedo lwengxowa ye-confecionery, inyibilika inhlama kwisikhumba ngendlela yeebhola kwaye ibhaka kwi-oven kwiqondo lobushushu le-190 ukuya kwi-degrees yegolide. I-Custard: Yahlula isitatshi kwi-100 ml yobisi. Hambisa ii-yolks ngeswekile, qhagamshela ngesitatshi esibi. Ubisi olushiyekileyo lubila kwaye lugalele kwi-yolk ubunzima. Yongeza i-vanilla, ivuselele kakuhle, faka umlilo kwaye ubize umlilo kwaye ubize ukrokrela, ushukumisa rhoqo. I-Gloze: Bala okanye iSoda kwi-chocolate grater. Biza i-cream, yongeza itshokholethi kunye nebhotolo, xuba kwi-homogeneous ubunzima. Ngoncedo lwe-confericionery iringe, gcwalisa inzuzo elungiselelwe. Galela i-icing chocolate kwaye ifakwe ngamandongomane aqholiweyo.