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He hauʻoli ko kēlā me kēia kanaka, ka liʻiliʻi a me ka nui. Pupule kekahi e pili ana i nā mea momona a ʻaʻole loa e haʻalele i ka manawa kūpono e ʻoluʻolu iā lākou iho me kahi mea ʻono maikaʻi loa. Moemoe kekahi no ka huakaʻi a manaʻo e like me kahi mea ʻike hānau. Hāʻawi mākou e hoʻohui i kēia mau leʻaleʻa ʻelua i hoʻokahi a hoʻāʻo i nā mea ʻono kuʻuna mai nā ʻāina like ʻole. I kēia manawa ke hele nei mākou i kahi huakaʻi momona hoihoi.
Kaka kaka
ʻO "Tarta de Santiago" ka pai kaulana loa ma Galicia a ma Sepania a puni, i kapa ʻia ma hope o ka haipule o ka ʻāina. Wahi a ka moʻolelo, hoʻomoa mua ʻia ia ma 1577 ma ke Kulanui o Santiago no ka hoʻohanohano ʻana i nā kumu i loaʻa ke kekelē. ʻO kāna trademark ke koe ke kō keʻa-lau-ka hōʻailona o ke Kauoha o St. James.
No ka pai, pono ʻoe i:
- palaoa ʻalemona-250 g
- kō-250 g
- nā hua nui - 4 pcs.
- ke kinamona - 2 tsp.
- lemon zest - e ʻono
- ka pata a me ka palaoa no ka hoʻomākaukau ʻana i ka moʻo
- pauka kō no ka hoʻonani
Hiki iā ʻoe ke hoʻomākaukau iā ʻoe iho i ka palaoa ʻalemona. E hana ai i kēia, pono ʻoe e blanc i nā ʻalemona maka maka iki, ʻili a wili iā lākou i loko o ka wili kope a hui pū paha.
I loko o kahi pola, hoʻohui i ka palaoa almond, ke kinamona, ke kō a me ka zest lemona, kāwili. Pepelu i nā hua i loko o ka mea like a kāwili i kahi palaoa homogeneous. E hamo i ka pā palaʻa me ka waiūpata a kāpīpī i kona lalo a me nā paia me ka palaoa. E ninini i ka palaoa i loko o ka pala, e hoʻonanea i ka luna me kahi spatula a hoʻouna aku i ka umu, hoʻomehana ʻia i 180 ° C. Hoʻomoʻa i ka pai no 30-35 mau minuke, a laila lawe i waho, e hoʻalili a hemo iā ia mai ka pala.
No ka hana kuʻuna maoli i ka popo, ʻoki i ke keʻa o ke Kauoha o St. James mai ka pepa, kau i waenakonu a kāpīpī i ka pōpō me ke kō kō ma o kahi kānana. Wehe pono i ke keʻa pepa a ʻokiʻoki i ka pai i mau ʻāpana.
Kāhāhā nui ʻo Iāpana
Hiki i nā Kepanī ke hana i nā mea āpau mai ka laiki, me nā keke mochi kaulana. No kā lākou hoʻomākaukau ʻana, hoʻohana ʻia kahi ʻano laiki mochigome kūikawā. Kuʻi ʻia i ke ʻano o ka palaoa a hoʻomaʻemaʻe ʻia, ma muli o ka loaʻa ʻana o nā memo momona. ʻO Mochi me nā kīʻaha like ʻole a me ka ʻole ka mea ʻai nui o ka Makahiki Hou ma Iapana.
Nā mea hoʻohui no nā pōpō:
- laiki puni - 100 g
- kō - 200 g
- wai - 300 ml
- palaoa palaoa - 100 g
- ʻūlū meaʻai
Holoi mākou a hoʻomaloʻo i ka laiki, wili maikaʻi iā ia i loko o ka mīkini kope. E hoʻohui i ka palaoa raiki me ke kō i loko o ka ipu hao, e ninini i ka wai a e kuke i ka wela liʻiliʻi a hiki i ka loaʻa ʻana o kahi pāpaʻi mānoanoa. Hoʻolahalaha mākou ma ka papaʻaina,'ōwili i loko o ka palaoa kulina, e'ōwili iki. Hoʻokaʻawale mākou i ka palaoa i mau ʻāpana e hoʻonani iā ia me nā mea ʻai. I kēia manawa, hana mākou i nā koloboks i ka nui o ka pōpō ping-pong mai loko mai o ka palaoa. I loko hiki iā ʻoe ke waiho i kahi strawberry holoʻokoʻa, kahi ʻāpana maiʻa, kahi pahu kokoleka a i ʻole kahi spoonful o ka jam mānoanoa. I kēia manawa pono ʻoe i ka mochi e maloʻo loa i loko o ka friji.
ʻAno no nā moeʻuhane momona
Ma Argentina, kaulana loa nā pastelitos. He mau pai ʻono kēia, ʻo ka pinepine me ka marmalade ʻuala i loko, i palai ʻia. Eia naʻe, hiki ke hoʻopiha i kekahi mea. E like me ka maʻamau, ua mākaukau lākou ma nā wahi āpau no kekahi o nā lā hoʻomaha nui - ka lā o ka Lahui o Argentina. A holoi lākou i kahi mea ʻono waihoʻoluʻu me ke kokoleka wela.
nā mea hoʻohui:
- puff pastry-1 papa
- kō - 1 kīʻaha
- kinamona - 2 tbsp. l.
- jam a i ʻole kokoleka-nut kāpili no ka hoʻopihapiha
E ʻōwili mākou i kahi papa o ka palaoa puff, ʻokiʻoki iā ia i mau pahu, ʻolokaʻa ʻia i loko o kahi kō a me ke kinamona, e māhele i ka hapalua. E hohola i 1 tsp o ka jam a i ʻole ka pasta i kahi ʻāpana o nā pahu, pani me nā pahu i koe. Hoʻopili mākou i nā kihi, hoʻopili i nā kihi e hana i kekahi mea e like me nā uluna, kālua i nā pai i kahi nui o ka aila. Ma mua o ka lawelawe ʻana, kāpīpī i nā pastelitos me ka kō kō.
Pōmaikaʻi ka maiʻa-caramel
Ma waho aʻe o ka haki a me ka puding Kalikimaka, haʻaheo nā Pelekania i kā lākou mea ʻono ʻē aʻe - banoffi pie. ʻO ka maiʻa a me ka wai ʻalani caramel palupalu - he aha ka mea e ʻoi ai ka momona? No laila, i ka ʻoiaʻiʻo, ka inoa. ʻO ka ʻāina hānau o ka pie i manaʻo ʻia ʻo West Essex, ʻoi aku, ʻo kahi hale ʻaina i kapa ʻia ʻo "The Hungry Monk". Ma laila i lawelawe ʻia ai no ka manawa mua ma 1972. Hiki iā ʻoe ke hoʻomākaukau i kahi mana wikiwiki a maʻalahi hoʻi o kēia pai.
E hana ai i kēia, lawe i kēia mau mea hoʻohui:
- Pata-125 g
- kō - 25 g
- hua moa - 1 pc.
- palaoa-250 g
- maiʻa - 5 pcs.
- ka waiū pākī i hoʻolapalapa ʻia he 0.5 kēpau
- holika 35% - 400 ml
- pauka kō - 1 tbsp. l.
- kope koke - 1 tsp.
- koko no ka hoʻonaninani
ʻOkiʻoki mākou i ka waiūpaʻa i loko o nā cubes a wīwī koke ʻia i loko o ka palaʻai me ke kō, ka hua manu, a me ka palaoa i kānana ʻia. ʻAʻole mākou e kāwili i ka palaoa - pono mākou i kahi paʻi, a mākou e hoʻokomo ai i loko o ka pahu hau no ka hapalua hola. A laila, hoʻopili mākou i ka nu i hoʻoluʻu i loko o kahi popopo me nā ʻaoʻao a hoʻomoʻa no 30 mau minuke ma 180 ° C. Hoʻopulu lubricate i ke kumu me ka waiū kope i hoʻolapalapa ʻia, hohola i ka maiʻa, ʻokiʻoki i nā pā lōʻihi. ʻOhi i ka kirimalu me ka kō kō a me ka kope koke. E hoʻonani me kahi pāpale lush o ka bannofi pie cream, e pīpī māmā me ka koko - a hiki iā ʻoe ke lawelawe i ka pai i nā malihini!
Kāpena ma ka helu ʻana
I kekahi manawa hoʻomaka ka hoʻohiki o nā moʻolelo o nā mea ʻono mai nā ʻāina like ʻole. ʻO kēia ka hihia me nā mea momona Brigadeiro o ko Brazil hānau. Ua holo ʻelua ʻo Brigadier Eduardo Gomez no ka noho pelekikena o ka ʻāina. Ua hoʻāʻo ʻo ia e hōʻoluʻolu i ka poʻe koho balota me nā mea ono e like me truffle. A ʻo nā mea ʻono i kēlā manawa, ʻaʻole lawa ka lako. ʻAʻole loa ʻo Gomez i lilo i poʻo no ka ʻāina, akā makemake ka poʻe i nā mea momona.
No nā meaʻono home, pono i ka brigadeiro:
- waiū hoʻoliʻiliʻi-400 g
- kakoa - 5 tbsp. l.
- pata - 20 g
- paʻakai - 1 pinch
- kāpīpī confectionery - 100 g
E ninini i ka waiū kope i loko o ka ipu hao, e kanana i ka koko, e hoʻokomo i ka waiūpaʻa a me ka paina o ka paʻakai. E lawe mai i ka nui i kahi pala, e kuke, e hoʻoulu mau me kahi spatula, a hiki i ka mānoanoa ʻana. Hoʻomaʻalili mākou iā ia a waiho i loko o ka pahu hau no hoʻokahi hola. I kēia manawa hana mākou i nā kinipōpō i ka nui o ka wōnati, ʻolokaʻa iā lākou i loko o ka pīpī kokoleka kāpī a hoʻouna iā lākou e paʻakikī hou.
Kuʻi ʻia ʻo Australia
Ma waena o nā mea ʻono ʻāina a nā ʻāina like ʻole, ʻaʻole hiki ke nānā ʻole i nā keke Lamington Australia. ʻO nā ʻāpana o ka palaoa moʻo hihi i ka kokoleka a me nā ʻulu niu e hoʻopiʻi i nā meaʻono. Ma Nuhōlani, hoʻomākaukau lākou no nā lā nui a pau me ka hoʻokoe ʻole. E hoʻomākaukau iā ʻoe a me ʻoe!
Nā mea hoʻohui no ka palaoa huahuakai:
- hua moa - 3 pcs.
- kō-150 g
- ka bata - 1 tsp.
- palaoa - 200 g
No ka aniani:
- kokoleka pouli - 100 g
- pata - 100 g
- waiū - 250 ml
- kō - 2 tbsp. l.
- niu niu-100 g
No ka biscuit, hoʻokaʻawale ʻokoʻa iā 3 yolks me 75 g kō a me 3 protein me 75 g kō. Hoʻohui pū mākou iā lākou, hoʻohui i ka bata a me ka palaoa, kāwili i ka palaoa. Hoʻopiha i kahi huinahā like me ia, e hoʻomoʻa no 30 mau minuke ma 180 ° C, ʻokiʻoki i nā cubes like. E hoʻoheheʻe i ka kokoleka pouli a me ka waiūpaka i ka wai ʻauʻau. E hoʻomoʻi i ka waiū mehana a me ke kō, e kuke a mānoanoa. ʻOlokaʻa mākou i nā pahu biscuit i loko o ka ʻoka kokoleka, a laila i nā ʻāpana niu, a ma hope e waiho mākou iā lākou e paʻakikī.
Nā kuki mai ka hohonu o ka manawa
He moʻolelo lōʻihi ko nā kuki yakgwa Korean. Manaʻo ʻia ua kālua mua ʻia ma kahi o ke kenekulia XNUMX BC a hoʻohana i ka palaoa lepo, ka meli, nā aʻa ʻai a me nā pua no kēia. I kēia lā, hoʻokomo ʻia ka ʻala, ke kinamona a me ka ʻaila sesame i loko o ka palaoa. ʻO kēia ka hana nui o ka lā hoʻomaha aupuni o Chusok, a me nā ʻano hoʻomana hoʻomana.
No ka hōʻoia, pono ʻoe i:
- aʻa ginger - 50 g
- meli - 5 tbsp. l.
- waina laiki - 2 tbsp. l.
- palaoa-130 g
- ke kinamona - 1 tsp.
- ka paʻakai a me ka pepa keʻokeʻo - e ʻono
- kaʻaila sesame - 3 tbsp. l.
- kaʻaila mea kanu no ka palai ʻana
No ka syrup:
- wai - 200 ml
- brown kō-300 g
- meli - 2 tbsp. l.
- ke kinamona-0.5 tsp.
Grate i kahi ʻāpana o ka aʻa ginger ma kahi grater maikaʻi a ʻuwī i ka wai keu loa. E loaʻa iā ʻoe ma kahi o 3 mau punetēpu o ka wai luʻi. E ana i 2 punetēpō o ka wai momona, e hoʻohui i ka meli a me ka wai laiki. Hoʻokaʻawale, e kāwili i ka palaoa, ke kinamona, kahi ʻuʻakai o ka paʻakai a me ka pepa keʻokeʻo. E ninini mākou i ka ʻaila sesame ma aneʻi, e ʻānai iā ia ma kahi sieve, hoʻolauna i ke kapa komo, kāwili i ka palaoa Holo mākou iā ia i kahi papa, ʻokiʻoki i nā kuki me nā ʻano curly a kāwili iā lākou. A laila kuke mākou i ka syrup mai ka wai a me ke kō kō me ka hoʻohui o ka meli, ke kinamona a me 1 tsp. wai luʻi. E ninini i ka syrup ma luna o nā kuki wela a waiho iā lākou e pulu no kekahi mau hola ʻelua.
Hoʻolahalaha ʻia nā ulu lāʻau Kelemania
ʻO ka keke Black Forest, a i ʻole "Black Forest", i hana ʻia e kekahi kahu pastry mai Baden, ʻo Joseph Keller. ʻO ia ka mea mua i hoʻoholo e hoʻohui i kahi tincture cherry liʻiliʻi a me nā hua hou i ka hoʻopiha ʻana i kahi pai maʻamau. Ma ke ala, ʻo ka haku mele ʻo Richard Wagner he mea makemake i kēia mea ʻai.
No nā pōpō, lawe:
- hua moa - 5 pcs.
- kō-125 g
- palaoa-125 g
- kakoa - 1 tbsp. l.
No ka hoʻopihaʻana:
- cherry - 300 g
- kō - 100 g
- wai - 3 tbsp. l.
- mānoanoa - 1 tbsp. l.
No ka syrup:
- kō-150 g
- wai - 150 ml
- cognac - 30 ml
No kaʻaila, lawe i ka 500 ml o 35% kirima.
ʻO ka mea mua, hoʻomākaukau mākou i kahi keke sponge. E kuʻi i nā hua a me ke kō me kahi huila i loko o kahi nui fluffy ikaika, e hoʻohui i ka palaoa me ka koko. E ninini i ka palaoa i loko o kahi ʻano poepoe me ke anawaena o 22 cm, e hoʻomoʻa i 180 ° C no 40 mau minuke a ʻokiʻoki i ʻekolu mau pōpō. No ka hoʻopihaʻana, e hui i nā cherries me ke kō i loko o ka ipu. Hoʻoheheʻe mākou i kahi spoonful o ka starch i ka wai a, i ka wā e hoʻolapalapa ai nā hua, e ninini iā lākou i loko o kahi kīʻaha, a laila mālama mākou iā lākou i ke ahi no hoʻokahi minuke.
Hoʻokaʻawale, kuke mākou i ka syrup mai ke kō a me ka wai, hoʻomaʻalili a hoʻohui i ka cognac. Whisk i ka kalima i loko o ka kirimalu fluffy.
Hoʻomaʻamaʻa mākou i ka pōpō me ka syrup, hamo nui me ka kirimalu a hohola i ka hapalua o nā cherry. Hana mākou i ka mea like me ka keke ʻelua, uhi iā ia me ke kolu a hamo iā ia me ka kirimalu ma nā ʻaoʻao āpau. Ma nā ʻaoʻao e hoʻonani mākou i ka pōpō me nā ʻāpala kokoleka, a hohola i nā cherry a i ʻole cocktail ma luna.
ʻO ka hauʻoli ʻĀina maʻalahi
Unuhi ʻia mai Hindi, ka inoa o ka delicacy "gulab jamun" ʻo ia hoʻi "wai rose". Akā ʻaʻole kēia wale nō ka mea hana i hoʻohana ʻia ma aneʻi. Hana ʻia kēia mau pōpō crunchy mai ka waiū pauka, i hoʻomoʻa ʻia i ka aila ghee a hoʻoinu nui ʻia me ka syrup ʻono.
E hoʻomākaukau i nā jamuna ma ka home, lawe:
- ka waiū pauka-150 g
- palaoa - 50 g
- kāleka - 0.5 tsp.
- soda - 0.5 tsp.
- ka waiūpaka - 3 tbsp. l.
- waiū - 100 ml
- kaʻaila mea kanu no ka palai ʻana
No ka syrup, pono ʻoe i:
- wai - 400 ml
- kō-400 g
- wai rose - 3 tbsp. l. (hiki ke pani ʻia me ka mea ʻono)
- wai lemi - 1 tbsp.
ʻO ka mea mua, kuke mākou i ka syrup mai ka wai a me ke kō, e hoʻomoʻi nei i ka wai rose a me kahi puna o ka wai lemon. No nā kinipōpō, kānana i ka waiū pauka, ka palaoa, ke kāleka a me ka soda. Hoʻopili mākou i ka palaoa maloʻo me ka waiūpaʻa, ninini iki i ka waiū mehana a kāwili i ka palaoa. Hana mākou i nā pōpō like a kāwili iā lākou i nā ʻāpana i kahi nui o ka aila i hoʻolapalapa ʻia. Hoʻokomo ʻia nā jamana i pau i loko o kahi hue, hoʻopiha ʻia me ka syrup a waiho ʻia e pulu no 15 mau minuke.
ʻO Rame wahine
ʻO ka cupcake Palani Savarin kahi mea i hana ʻia e nā lima o nā kaikuaʻana pā o Julienne. ʻO ka mea huna o ka syrup kumu i hōʻike ʻia i kona kaikuaʻana ʻo Auguste e ka mea akeakamai Farani, mea hoʻokani mele a me kuke ʻo Jean Anthelme Brillat-Savarin. ʻO ka wahine pili loa i kēia mea ʻono ka wahine wahine lama.
No ke kīʻaha:
- palaoa-500 g
- waiū - 100 ml
- hū - 30 g
- nā hua - 6 pcs.
- pata - 250 g
- kō - 60 g
- paʻakai - ¼ tsp.
No ka impregnation:
- wai - 500 ml
- kō-125 g
- rum - 200 ml
No ka holika:
- kokoleka keʻokeʻo - 80 g
- waiū - 500 ml
- nā hua - 3 pcs.
- kō - 100 g
- pata - 30 g
- palaoa - 60 g
No ka hoʻonaninani, e lawe i kāu mau hua punahele.
E kānana i ka palaoa me kahi pāheʻe a hana i kahi hoʻomaha. E ninini i ka waiū mehana me ka hū i hoʻoheheʻe ʻia, a me nā hua i kuʻi ʻia. Knead i ka palaoa, waiho iā ia no hoʻokahi hola i ka wela. A laila hoʻohui i ka waiūpaka, kō a me ka paʻakai, kau i luna no kahi hola ʻē aʻe. E hoʻopiha i ka pā keke me ka palaoa me kahi puka ma waenakonu, e hoʻomoʻa i ka 180 ° C i ka umu no 50 mau minuke.
Hoʻomākaukau mākou i ka impregnation mai ka wai, kō a me ka lama. E ninini i ka palaoa pau a waiho i ka pō. ʻO ka hoʻopā hope loa kahi hoʻopiha cream. E hoʻoheheʻe i ka kokoleka keʻokeʻo i ka waiū. Hoʻokaʻawale, paʻi i nā hua, ke kō, ka bata a me ka 60 g o ka palaoa. E ninini i kahi kahe o ka waiū kokoleka mehana, paʻi me ka mea kāwili a anuanu. Ma mua o ka lawelawe ʻana, kau i ka kalima i loko o ka savaren a hoʻonani ʻia me nā hua.
Koho mākou iā ʻoe i nā mea ʻono momona loa mai nā ʻāina like ʻole o ka honua. Lana ko mākou manaʻo e hoʻoulu ʻia ʻoe e kēia mau manaʻo a e ʻoluʻolu i kāu mea momona home me kahi mea maikaʻi loa. Akā, ʻo ka huakaʻi, ʻoiaʻiʻo, ʻaʻole i pau ma laila. Inā ʻike ʻoe i nā mea ʻono ʻē aʻe a mākou i haʻi ʻole ai i loko o ka ʻatikala, e kākau e pili ana iā lākou i nā manaʻo. A ʻo wai o nā mea hoʻoneʻe i hāpai ʻia āu i makemake nui ai?
Kiʻi: pinterest.ru/omm1478/