Girkanci na Honey Pie ko Melopita Recipe

Sashe na ɓangaren, ɓangare na cakuda, da Makiya ko Melopita (meh-LOH-peeta) yana da yawa don ganin kanka yana ƙoƙarin ƙoƙari da hanyoyi da yawa. Zaka iya yin wannan kamar kullin da kasa da / ko ɓawon burodi. Zaka iya gwada shi a matsayin tart kamar yadda nake yi. Ko kuma za ku iya yin shi ba tare da kullun ba kamar yadda ake jin dadin shi a tsibirin Sifnos a Girka. Ko ta yaya, tabbas za a gamshe ku.

A al'ada wannan an yi shi da cakuda Myzithra mai laushi (me-ZEE-thra), amma idan ba'a samuwa ba, yi amfani da cuku Ricotta a matsayin mai matukar canzawa.

Zaka iya musanya ɓawon burodi tare da kwasfa.

Abin da Kayi Bukatar

• Ga Ciko:
• 1 lb. Cakuda Myzithra (laushi, ko cakuda Ricotta)
• 3 qwai (ɗauka da sauƙi dukan tsiya)
• 1/2 kofin zuma
• 1 lemun tsami (zest, grated)
• 3 tbsp. gari
• 1/4 kofin sukari
• Garnish: kirfa (ƙasa)
• Garnish: zuma
• Ga Cutar:
• 1 1/4 kofin gari (duk-manufa)
• 1/3 kofin sukari
• 1/4 tsp. gishiri
• 1 kwai (kawai gwaiduwa)
• 1 tsp. samfurin vanilla
• 1 tbsp.
• brandy (ko mahaifa)
• 2 tbsp. ruwa (iced)
• 8 tbsp./1 man shanu (unsalted, yanke cikin 1/4 inch guda)

Yadda za a yi shi

Yi amfani da tanda zuwa 350 F

Don yin ɓawon burodi a Abincin Abinci:

1. Ƙara gari, sukari, da gishiri zuwa tasa. Yarda da 'yan lokutan don haɗuwa.
2. Ƙara man shanu man shanu da kuma aiwatar har sai da gishiri, kamar yashi rigar.
3. Add kwai gwaiduwa, vanilla, brandy, da kuma 1 tbsp. ruwan ƙanƙara.
4. Tsayawa har sai kullu yana motsa tare sannan yayi siffar kwallon daga filaye.
5. Ƙara ƙarin kayan shafa. na ruwa idan ya ga ma bushe.
6. Koma waje a ƙasa mai tsabta kuma yalwata kullu cikin zagaye mai zagaye.

1. Chill kullu yayin da kuke shirya cika.

Don yin ɓawon burodi ta hannu:

1. A cikin babban kwano, ƙara gari, sukari, da gishiri. Mix don hada.
2. Ƙara man shanu da kuma amfani da takalma biyu ko fasarar nama, yanke man shanu a cikin gari. (Zaka iya amfani da hannayenka don wannan.) Cakuda ya kamata yayi kama da yashi mai laushi lokacin da aka kafa man shanu sosai.
3. Ƙara kwai yolk, vanilla, brandy, da ruwa da kuma haɗuwa don haɗawa, gulluɗa kullu a cikin shinge mai laushi.
4. Flatten a cikin wani zagaye zagaye da sanyi yayin da hadawa da cika.

Yi cika:

1. A cikin ƙaramin ƙaramin ƙara ƙara Myzithra ko Ricotta cuku, qwai, zuma, lemon zest, gari, da sukari. Mix da kyau har sai an haɗa dukkanin sinadaran.
2. Yin amfani da ninkin mai juyo, mirgine karanka zuwa kimanin girman girman gurasar ka. Na yi amfani da maɓallin 10-inch tart tare da kasa mai tushe. Kuna iya maye gurbin rukuni na ruwa, burodin gurasa mai zagaye, ko ma da tasa.
3. Ruwan ɗauka da sauƙi mai tushe da kwanuka. Gurasar ku ya zama babban isa don turawa da ɓangarorin ku. Hanyar mafi sauƙi don canja wuri daga kullu daga matashi zuwa kwanon rufi shine a juye shi a kan gunguman kiɗa sannan kuma ka sanya shi a kan kwanon rufi.
4. Latsa kullu a cikin sassan da kasa na kwanon rufi.
5. Ƙara cike da kuma gasa a cikin tanda na 350 F kafin cika cika (ba zai shiga cikin tsakiya ba) kuma yana fara juya launin ruwan kasa mai launin ruwan kasa. Sauran saukewa zai bambanta bisa girman da kuke zaɓa don yin. Don tartin 10-inch, ya kamata ya ɗauki kimanin minti 40. Mai zurfi, nau'i mai nau'in kilo 9 na iya kai har zuwa minti 50. Tabbatar tabbatar da kullun bayan minti 35 na lokacin yin burodi.

Ku bauta a kan farantin da aka zubar da zuma ku yayyafa da kirfa.