Ni ba babban fansa ba ne don karin kumallo, wanda shine dalilin da ya sa yawancin karin kumallo na Italiyanci - cappuccino da pandar - ba gaskiya bane.
A lokacin shekaruna na rayuwa a Florence, duk da haka, na girma da kyau na musamman na karin kumallo da ake sayar da ita a gidajen shaguna iri-iri da kuma shaguna iri-iri: budino di riso ("pudding shinkafa"): ɗan ƙaramin dabino da zinariya, wani ɗan gajeren gajeren gurasa ( fassa frolla ) a cikin Italiyanci, watsar da ƙumi a Faransanci) ɓawon burodi da ke dauke da 'yan' yan kwalliya, ƙanshin shinkafa mai ƙanshi, mai banƙyama tare da vanilla da ko dai orange ko lemun tsami (ko, kamar yadda na so, 50 / 50 cakuda biyu).
Turawa da tsawa tare da sukari mai sukari kuma ba mai dadi sosai ba, suna da kyau tare da espresso don karin kumallo ko tare da harbin Vin Santo (ko wani kayan giya na kayan zina) don shayarwa a bayan abincin dare, ko kofin Earl Gray don kallon rana karɓa-up-up-up. Ana iya cin su a dakin da zazzabi, kuma suna da sauƙin kaiwa, saboda haka suna yin babban adadi ga kowane dan wasan kulliki ko potluck.
Yi amfani da ƙananan tart pans (kimanin 2.5 zuwa 3 inci a diamita) ko kuma misali na muffin tin don yin 12 tarts. Hakanan zaka iya amfani da tins tarin tart (mai sauƙi mai mahimmanci a cikin shaguna na Floryine). Ana yin amfani da su sosai a cikin sutura masu sutura, amma zaka iya amfani da macijin da aka yiwa - yana iya zama dan wuya a cire daga tin bayan yin burodi.
Ka lura da cewa idan an yi amfani da shi, za ka iya cire kullun gaba ɗaya kuma kawai kafa gurasar shinkafa kai tsaye a cikin tartlet pans ko kofuna na muffin - wani lokaci na fi son su ta wannan hanya, kuma kwanan nan na fahimci cewa an halicce su a wannan hanya - ba tare da wani ɓawon burodi - don haka ba shakka cewa ya fi na gargajiya / kwarai!
Abin da Kayi Bukatar
- Ga masu kullun:
- 2 kofuna waɗanda / 250 grams duk-manufa gari
- 1/2 kofin / 125 man shanu (8 tablespoons / 1 sanda unsalted, chilled, a yanka a cikin 8 guda)
- 1 naman gishiri (gishiri mai kyau)
- 3/4 kofin / 94 grams powdered sukari
- 2 kwai yolks
- 1/2 lemun tsami (Organic, untreated, ko orange, zested)
- Ga Rice Pudding:
- 2 tablespoons / 28 grams man shanu (unsalted, 1 oz)
- 1/2 kofin / 100 grams Arborio shinkafa (ko Vialone Nano, Carnaroli, ko kowane irin shinkafa irin na risotto)
- 1 harbe / 39 ml Vin Santo (Zaka iya amfani da kyan zuma, brandy, Marsala ko wani tsohon rum, ko ƙetare)
- 2 kofuna waɗanda / 473 ml madara
- 1/3 kofin / 67 grams sugar (granulated)
- 1/2 girasar vanilla (tsaba kawai, an cire shi tare da tip na wuka mai laushi)
- 2 teaspoons vanilla cire (ko vanilla manna)
- 2 qwai (dukan tsiya)
- 1 lemun tsami (Organic, zested)
- 1 orange (Organic, zested)
- Garnish: powdered sugar
Yadda za a yi shi
Don yin kullun:
A cikin abincin abinci (idan baka da daya, zaka iya kunxa kullu a cikin babban kwano mai amfani da fashewa ko yatsunka), aiki man shanu a cikin gari, tare da naman gishiri, har sai ya kama wani m, yashi rawaya yellowmeal.
Mix a cikin gurasar sukari da kuma canja wurin cakuda zuwa aikin aiki.
Form da cakuda cikin siffar tsaunuka (tare da dutse a tsakiya) da sanya yolks da zest a cikin dutse.
Yi amfani da yatsa don bugun yolks da kuma hada su cikin gari, sa'annan kuyi amfani da hannayenku don yin aiki da ruwa da sassaƙar bushe tare don samar da kullu. Yi hankali kada ku yi aiki da shi - kuna son ya zauna tare, in ba haka ba ku zama mai wuya da wuya, maimakon ƙyama da m.
Rubuta kullu a cikin zagaye, kunsa shi a filastik filastik kuma firiji shi tsawon minti 30.
Da zarar minti 30 ya tashi, sai ku kwashe tanda zuwa digirin Fahrenheit 350 (digiri Celsius 180).
Cire kullu zuwa aikin farfajiyar da kuma yi shi mai zurfi (kimanin 1/8 "ko 3 mm).
Yanke shi a zagaye dan kadan ya fi girma fiye da tins tins ko kofuna na muffin, ta yin amfani da wuka mai laushi mai ma'ana ko zagaye mai launi.
A hankali danna kullu a cikin kasa da bangarori na yatsun tare da yatsunsu, sa'an nan kuma sassaka kasa da tarnaƙi na kowannensu sau da yawa tare da ƙirar yatsa. (A Florence, an yi amfani da ɓawon burodi don haka yana da ɗan "lebe" a gefen gefen, amma wannan ne na zahiri.) Cika kowane xin da wake da wake (don rage kullu daga gurasa yayin yin burodi) da gasa har sai launin ruwan kasa, kimanin minti 10. Cire da ajiye su don kwantar da hankali, sa'annan ka cire kuma ka jefar da wake lokacin da sanyaya.
Don yin pudding shinkafa:
Yayinda yake da gurasa, yin shinkafa da shinkafa a cikin tanda zuwa digiri na 392 (digiri 200 C).
A cikin matsakaici, ƙarancin nauyi a kan zafi kadan, narke man shanu.
Ƙara shinkafa da harbi na Vin Santo (ko wasu barasa, idan ana amfani da su), kuma ya motsa tare da cokali na katako na kimanin minti daya.
Ƙara madara, sukari, 'ya'yan vanilla, da kuma vanilla manna ko cirewa da kuma sauƙaƙe a hankali, a gano, a kan zafi kadan har shin shinkafa ne mai taushi (amma ba gaba ɗaya ba) kuma mafi yawan (amma ba duk) na ruwa an shafe ba, game da 15 zuwa minti 20.
Kada ka bari pudding yayi bushewa, kamar yadda za ta bushe a cikin tanda kuma tarts zai zama bushe da wuya, maimakon m da tsami. Cire daga zafi kuma bari sanyi dan kadan.
Dama a cikin ƙwai da aka zana da orange da lemon zest.
Don yin tarts:
Cakuda shinkafar shinkafa a cikin kowane ɓawon burodi da aka yi da shi a gaban gefen da kuma gasa na kimanin minti 10, ko kuma har sai sama ya kasance mai launin ruwan kasa.
Kafa tartlet pans ko muffin tin a kan waya waya don kwantar, sa'an nan kuma cire mini tarts zuwa wani waya rack don kwantar da gaba daya.
Haske ɗauka da ƙura tare da gurasar sukari kafin yin hidima.