Kudancin Kayan Cakulan Kayan

Anyi amfani da kayan kirki mai kyau ko tart tare da cika cikawa. Ya yi kama da yankakken yanki na yanki da tsirrai kuma an yi shi da madara ko man shanu, qwai, da man shanu. Akwai hanyoyi da dama akan yadda sunan "chess pie" ya zo. Wadansu suna tunanin "chess" na iya zama bambancin "cuku" (ko da yake babu cuku), yayin da wasu sun ce yana yiwuwa a iya kira shi don "kirji" inda aka ajiye pies. Bayan haka, akwai labari game da gidan kullun Kudancin wanda, lokacin da wani ya tambayi irin kullun, ya amsa ya ce, "Yana da jingina."

Wannan arziki, duhu, da kuma dadi cakulan chess kek ne mai gaskiya Southern classic. Anyi wannan sifa tare da karamin gari, tare da cakulan da ƙwai ba tare da zane ba. An kwantar da kullin da aka yi a cikin ɓoyayyen ɓoyayyen nama, amma zaka iya amfani da ɓawon burodin nama , kullun da aka yi da daskare, ko kuma takarda mai fashewa.

Kull ɗin yana nuna nauyin kullun da mai arziki, cikaccen cakulan cakulan. Da dandano shine brownie-kamar, amma tare da rubutun na silky custard. Ku bauta wa kek tare da gwangwani da aka yi a guje ko kirki mai guba. Yayyafa tare da cakulan shavings ko kuma kullun tare da dan kadan fudge sauce don gabatarwa na musamman.

Abin da Kayi Bukatar

• 1 (9-inch) harsashi harsashi
• 1/4 kofin man shanu
• 1 1/2 ounces unsweetened cakulan
• 1 1/2 kofuna waɗanda sukari
• 1 tablespoon
• dukkanin manufar gari
• Gwangwani gishiri
• 1/2 kofin madara
• 2 qwai masu yawa
• 1 teaspoon cire mota

Yadda za a yi shi

1. Yanke tanda zuwa 375 F (190 C / Gas 5).
2. Laka harsashin gishiri marar yalwa tare da takarda ko takarda takarda kuma ƙara nauyin kaya ko dried wake zuwa kusan kashi biyu cikin uku na cika. Sanya harsashi a cikin tanda kuma gasa shi na mintina 15. Cire kaya da nau'i da takarda ko takarda. Koma murfin kwasfa a cikin tanda na kimanin minti 5, ko kuma sai ya fara nuna wani launi kadan. Cire ƙuƙwalwar harsashi a tarkon da aka ajiye.

1. Rage tanda zafin jiki zuwa 350 F.
2. Sanya kwano mai zafi a kan wani kwanon rufi na ruwan sha. Ƙara man shanu da cakulan; jiji har sai da narkewa da santsi. Cire kwano daga kwanon rufi.
3. Zuwa cakulan narkewa da cakuda man shanu ƙara sukari, gari, gishiri, madara, qwai, da vanilla. Beat don kimanin minti 5 tare da mahaɗin lantarki. Tsayawa kuma yayata ɓangarori da kasa na kwano tare da spatula a wasu lokuta.
4. Zuba cika a cikin kwasfa da aka shirya.
5. Gasa a 350 F na minti 35 zuwa 45, ko kuma sai an kammala cika. Idan kull ɗin ya bayyana yana da launin ruwan kasa, sanya kariya a kan kaya ko sutura a kan gefen ɓawon burodi.
6. Cikakken za a yi fushi, amma zai zama kamar yadda ya yi.
7. Cire kull ɗin zuwa kati don kwantar da hankali.
8. Refrigerate har sai sosai chilled kafin bauta wa. Store leftovers a cikin firiji.

Tips

Tabbatar da ka yalwata yawancin lokaci don kullun zuwa gishiri. Yana buƙatar akalla 'yan sa'o'i a firiji kafin yin hidima. Sake sama da shi tare da gurasa mai tsami , cakulan cakulan cakulan , ko daskararre (thawed) topped.