Ukwenqaba kwemikhiqizo yemvelaphi yezilwane akuyona neze efana nokulahlwa izitsha ezihlwabusayo futhi ezanelisayo, yingakho abalandeli bebhaka bengenawo amaqanda, ubisi kanye nenyama bakhetha ama-pie yemifino. Amaphikishi azophinde azinikele kwenye yezinhlobonhlobo zawo - ugwayi neklabishi .
Iklabishi pie
Izithako:
- amafutha omnqumo - 30 ml;
- u-anyanisi omhlophe - 75 g;
- imbewu ye-fennel - 3 g;
- ama-clove e-garlic - ama-2 ama-pcs .;
- inhloko encane iklabishi;
- amanzi 240 ml;
- utamatisi ngoju lwakhe - 440 g;
- i-pinch of pepper cayenne;
- inhlama eqinile.
Ukulungiselela
Ngemuva kokufudumala amafutha emifino epanini, gcina kuwo u-anyanisi oqoshiwe ngegalikhi emaminithini ambalwa, bese ufaka ku-fennel kancane ne-cayenne pepper. Hlanganisa u-anyanisi nogalikhi ngeklabishi eqoshiwe, uthele ukugxila ngamanzi bese ufaka utamatisi ngejusi lakho. Nciphise umlilo ngaphansi kwezidlo ngeklabishi ukugcwalisa bese ubeka yonke into kuze kube lula ukuhlanza amaqabunga aqoshiwe.
Phuma izingxenyana ezimbili ze-puff pastry: enye inkulu, enye incane. Kulesi iresiphi, sisebenzisa inhlama ehlanzekile eyenziwe ngomumo ehambisana namafutha emifino. Beka ucezu olukhudlwana phansi kwepani lokubhaka, usakaze phezulu iklabishi elitshontshiwe phezulu, uqinisekise ukuthi wonke umswakama owedlulele uphukile, ngaphandle kwalokho inhlama ngeke ibhakiwe ngokulinganayo. Gcoba ukugcwaliswa ngendwangu yesibili yenhlama, ubeke amafutha phezulu bese uwabeka kuhhavini elushisayo ngaphambi kwesigamu sehora. Ukushisa kwehhavini kufanele kube phakathi kuka-195-200 ° C.
Imvubelo ye-Lenten iphaya neklabishi - iresiphi
Izithako:
Ukuhlolwa:
- imvubelo - 12 g;
- ufulawa - 320 g;
- I-thyme eyomile - 5 g;
- amanzi 250 ml.
Ukugcwaliswa:
- amafutha - 60 ml;
- ama-clove e-garlic - ama-2 ama-pcs .;
- hlela isigamu selamula;
- ikhanda iklabishi - 850 g;
- imbewu ye-sunflower - 150 g;
- i-anyanisi omhlophe - 90 g;
- utamatisi - 250 g.
Ukulungiselela
Imisipha hlanganisa emanzini afudumele bese ushiya imizuzu engu-6-7. Gcwalisa isisombululo semvubelo ngenhlanganisela kafulawa, usawoti kanye ne-thyme, uxoxe inhlama bese uvumela ukuba kufike kufudumele kuze kube kabili.
Ngemuva kokufudumala amafutha emifino epanini lokuthosa, sidonsa u-anyanisi amaminithi angu-2-3, engeza u-garlic kanye ne-lemon ukunambitheka kwe-anyanisi, bese uqhubeka upheka eminye imizuzu emibili. Sifaka iklabishi e-shredded epanini lokudoba, fry yona imizuzu engu-15, bese uthele u-150 ml wamanzi. Ngemuva kwemizuzu engu-15, faka utamatisi okhishwe emakhakheni bese umboza izitsha ngesembozo. Ukukhipha iklabishi ngokumiswa kwemizuzu engu-20-25, kuze kube lula, kanti okwamanje silungiselela ukhilimu ovela kumbewu yelanga.
Imbewu igcwalisa u-150 ml wamanzi, engeza ingcosana yolwandle usawoti futhi uhlabe yonke into kuze kube yilapho unamathele. Isikhukhula sigqoke futhi sigqoke phansi kwefomu ekhethiwe. Sisabalalisa ingxube yeklabishi no-ukhilimu kusuka kumbewu. Sifaka imvubelo ephikisayo ngeklabishi kuhhavini elushisayo ngaphambi kuka-200 ° C imizuzu engu-25.
Hlelela ku-pie jellied neklabishi
Izithako:
- ufulawa - 120 g;
- imayonnaise enomzimba - 250 g;
- ukupheka powder ngenhlama - 7 g;
- amanzi - 45 ml;
- Iklabishi - 450 g;
- ama-champignon - 180 g;
- i-anyanisi omhlophe - 70 g;
- imifino.
Ukulungiselela
Khipha kuqala izinga lokushisa kwehhavini libe ngu-200 ° C. Ukuhlunga utshani bese uhlangana ne-baking powder, bese ufaka ingxube yamanzi kanye nemayonnaise. Ukungahambisani kwenhlama kufana nekhrimu omuncu omuncu noma i-yogurt yesiGreki.
Ibhotela elifudumayo sidlula i-anyanisi emaminithini amathathu bese ufaka amakhowe kuwo. Yenza inkathi epanini lokudoba bese ulinda umswakama ongaphezu kwamanzi. Ukugcoba sibeka iklabishi e-shredded futhi siphule ingxenye yesigamu seglasi yamanzi. Ukuqeda iklabishi kuze kube lula, emva kwalokho ususe ngokushesha ukugcwaliswa kwendlala yenhlama uphinde uthule phezu kwazo. Sibhaka amaqebelengwane emaminithi angu-45-50, bese sikhonza ngokushisa nokushisa.