Sehungary apole phae le kaka "Gerbeaud"

Sehungary apole phae - e tsoara bakeng sa "ho leng thata-konokono" leino monate. E sebelisa le liapole fetisisa lero. Tsoekere ho eona e ngata, empa ho ke ke ha hlokahala hore ka ho lelekisa dietichnostyu fokotsa palo ea eona. Haeba u batla ho apeha le Sehungary apole phae, le risepe ke e leka-lekaneng haholo, ha ho na ho hlokahala hore a fetole tsela eo e leng tšobotsi ea karo-karolelano, ho molemo ho sebeletsa e le tee unsweetened.

Sehungary apole phae

O tla hloka:

• 140 g, phofo;
• 160 g, semolina;
• 1.5 tablespoons ho baka phofo kapa ho baka soda;
• 180 g, (hoo e ka bang halofo ea senoelo) ya tsoekere tšoeu;
• 0.5 kg tsa liapole hloekisitsoeng lero;
• 100-120 g, botoro;
• sinamone.

Sehungary apole phae e lokisetsa e latelang: pele ka setshelo hloekileng ho kopanya le sifted le phofo le ho baka soda le ho e, sinamone le semolina. motsoako ona lokela ho lula e omme.
liapole peeled lokela ho grate kapa ratha khabeloa haholo. Loetsa litsepe foromo eo apeha, botoro, e seng, ke ikwahlaya ka eona. Precipitating ka tlase 1/3 ya motsoako e omme. Ka bonolo boreleli tsoa 'me a beha ka lera lena halofo ea grated kapa hasesaane liapole. Ebe e mong lera la Remix omeletseng le e mong lera apole. Lera ho qetela ho ba phofo. Top tlhokeho ya ho itlotsa botoro hantle chilled le fafatsa ka spoonful ea tsoekere. Sehungary apole phae apehoa ka ¹⁸⁰ ° C bakeng sa metsotso e 40 - etsa bonnete ba hore karolo e ka holimo e hantle blushed.

Sand kaka "Gerbeaud"

Haeba u ne a rata e Sehungary apole phae, re fana ka maikutlo a hore o leka sehlahisoa se seng monate ho tswa ho tšoanang cuisine ea sechaba. Cake "Gerbeaud" e ne e le lekhetlo la pele a lokisetsa tummeng pastry seapehi ka Budapest. Sena ke e sehlahisoa sa tloaelehang - ha hangata bona ka mahobe a lehlabathe mahobe a. Ba leng kateng, ha ho hlokehang, mahobe a nang le litholoana e le motheo e. Ho na le boetse ho na le kaka feletseng oa mahobe a 'maloa, hloloheloa apricot jeme. E ka nepo bitsoa mokete le mabothobotho. Sheba, seo ntle metsoako ka ho kenyeletsa:

• 500 g, apricot marmalade;
• lithaele tekanyetso ea chokolete lefifi;
• 350 g shelled walnuts;
• 250 g, ea apricots omisitsoeng.

Ntle ho lintho tsena tsohle monate o hloka lintho tsohle ntle le eo ho eona ho ke ke apeha bohobe tletseng:

• 3 linoelo phofo;
• 150 g, botoro;
• 2 yolk;
• 3 tablespoons lebese le ka tsela e lekanang tsa bolila tranelate;
• 12 Art. k. tsoekere;
• Vanilla, sinamone, letsoai, ho baka phofo;
• mokotla oa tomoso e omileng;
• 50 g, cognac.

U se ke ua tšaba ho e joalo e lethathamo tsotehang tsa metsoako - tshebetso ke ka toka e bonolo.

Oo tlhomelwa dipesteri "Gerbeaud" kaka

Ntlha ea pele, qhala tomoso ka lebese thabisa. Sefa phofo le phofo ho baka le ho amahanya tsoekere le yolks le lehe le bolila tranelate. Qhibiliha botoro le. Kopanya kaofela metsoako tsena le ka ho fihlela hlama e sa khomarela matsoho. Tloha ho loketse bakeng sa metsotso e mashome a mabeli, joale arotsoe ka likarolo tse supileng. Bakeng sa tlatsang sila le apricots omisitsoeng, ratha le linate le kopanya ba le sinamone. Larileng ka mahobe a ka sebopeho, fafatsa etsa mefuta eohle ea toppings, hammoho le loetsa litsepe le jeme. kaka ho qetela e na le ho ba ka holimo, e le ho hlokahala hore ho prick le tlameha ho etsa qeto ea. Beha kaka ka preheated ^C ontong 180 ^° bakeng sa hora e le nngwe, folisoa, tšela barbotage ea chokolete, botoro le boranti. Ha re jeng!