An fassara wannan girke-girke kuma an daidaita shi daga asali na Holland a Het Nederlands Bakboek kuma an buga shi a shafin yanar-gizon Dutch Food tare da izinin mai wallafa.
Abinda ke da nasaba da tsohuwar Indiyawan Gabas ta Tsakiya, kwaskwarima na gargajiyar, abincin gishiri mai laushi, shi ne haɗakar haɗuwa da al'adun gabas da yamma. A cewar Het Nederlands Bakboek marubucin Gaitri Pagrach-Chandra, an yi amfani da girke-girke na spekkoek a cikin litattafan littattafai na Dutch. A gaskiya ma, Recepten van de Haagsche Kookschool (1899) yana da fasali na spekkoek wanda ya ninki biyu kamar yadda aka bayyana a kasa. An saka kayan yaji tare da hannu mai mahimmanci: girke-girke yana amfani da dukkan kwayoyi da 65 cloves! Za ku iya samun nau'o'in nau'in wannan cake a Asiya a yau, wanda ya fito ne daga juyi tare da ganyayyakin pandan zuwa 'ya'yan itatuwa na wurare masu zafi, amma al'adun gargajiya na da kyau a cikin Netherlands.
Ba kamar sauran abinci ba, ba a shirya spekkoek ta amfani da saitunan tanda ba, amma a maimakon haka an sanya shi a cikin tanda wuta ko ƙarƙashin ginin. Yana da aiki na ƙauna, saboda kowane launi mai laushi ya kamata a kafa a gaba kafin a ƙara karar batter na gaba. Wadannan rukuni na haske da duhu batter sun haɗu don ƙirƙirar gurasar da aka zana, wanda yayi kama da naman alade (saboda haka sunan Holland, wanda ake fassara a matsayin "cake naman alade"). A Indonesia, an san cake ne a matsayin spekkuk (cin hanci da rashawa na sunan Holland), amma har ma yana da tsattsauran ra'ayi .
Bada lokaci mai yawa don yin cake. Ko da yake wannan sigar tana da nau'i takwas kawai, zai ɗauka tsakanin minti 45 da 1 hour don kammala. Tabbatar da cewa yunkurin yana da darajarta: kayan girke-girke a cikin wani kayan abinci mai mahimmanci, wanda za'a iya aiki a kananan ƙananan kuma zai ci gaba da kyau har tsawon mako guda idan aka adana shi a wuri mai sanyi. Wannan ya bar yawancin lokaci don ya sami sakamako.
Kuna buƙatar kayan aiki masu zuwa:
- Kwan zuma 8-inch (20 cm) na diamita ya zama gilashin cake
- Mai haɗin wutar lantarki ko tsayawar mahaɗi
- A spatula
- A filastik kullu scraper
- Gilashin rawanin waya
Abin da Kayi Bukatar
- 1 kofin / 250 g man shanu (taushi)
- 1 kofin / 200 g superfine sugar (caster)
- 5 qwai (rabu)
- 1 tsp. samfurin vanilla
- 1 kofin / 125 g gurasar gari
- 1/4 tsp. gishiri
- 1 tsp. cinnamon (ƙasa)
- 1/2 tsp. cardamom (ƙasa)
- 1/8 tsp. cloves (ƙasa)
- 1/8 tsp. nutmeg (freshly grated)
- 1/4 kofin / 50 g man shanu (melted, don brushing)
Yadda za a yi shi
Beat da man shanu har sai da santsi, zai fi dacewa tare da na'urar lantarki-ko tsayawar mahaɗi. Ƙara rabin sukari kuma ta doke har sai cakuda mai haske ne. Ƙara kwai yolks da kuma samfurin vanilla da ta doke sosai.
Whisk da fata fata a cikin maras kyau, grease-free tasa har sai haske da kuma frothy. Ka tuna cewa whisk ya zama mai tsabta da kuma kyauta daga maɓallin man shafawa, in ba haka ba ba za ka sami girman da kake so daga fata ba.
Ƙara ƙara rabin rabin sukari zuwa launin fata mai laushi, yayin ci gaba da tayar da launin fata a hankali da kwanciyar hankali. Da zarar ka kara da dukkan sukari, saita matsayi mai mahimmanci kuma ya buge har sai fata fata ya zama tsaka-tsalle masu tsayi wanda ba ya fadi lokacin da kake cire whisk.
Ƙara karamin cakuda mai yalwar ganyaye zuwa ga cakuda man shanu da haɗuwa da kyau. Yin amfani da spatula, a ninka a ninka kashi ɗaya bisa uku na cakuda gari a cikin man shanu, sannan kuma kashi uku na sauran launin fata. Yi maimaita sau biyu, kowane lokacin yin juyawa a cikin kashi uku na cakuda gari sannan kuma kashi ɗaya na uku na fata. Kada ku yi maimaitawa; Dakatar da saukewa sau ɗaya idan batter ya zama mai launi a launi. Yanzu sanya rabi na batter a cikin wani kwano. A hankali sai dai kintar da kayan yaji a cikin batter ɗaya.
Yanke ginin har sai yana da kyau da zafi. Man shafawa da kwanon rufi. Yin amfani da filastin filastin kullu, yada kwata na batter maras tsabta akan kasa na kwanon rufi, tabbatar da launi, mai laushi. Ya kamata a rarraba batter a fili, ba tare da lokacin farin ciki ba, ko kuma bakin ciki da kuma gefen mold ya kamata a kiyaye tsabta.
Sanya gilashin bazara a ƙarƙashin gurasar har sai batter ya zama abin kyama, zinariya kuma dafa shi. Layer na farko zai dauki tsawon lokaci fiye da sauran, saboda kadan ya rage a cikin kwanon rufi kuma saboda haka ya kara daga tushen zafi. Ya kamata ɗauki kimanin mintuna 5 don dafa, amma tabbatar da an dafa shi kafin a ƙara ƙaramin batter na gaba.
Cire kwanon rufi daga tanda. Cire sama da man shanu da man shanu mai narkewa kuma yada kwata na batter mai tsabta a saman.
Bugu da ƙari, shimfiɗa batter da kyau kuma a sannu a hankali, kuma ku sanya kwanon rufi a karkashin ginin. Da zarar an dafa wannan Layer (bayan kimanin minti 3), cire kwanon rufi daga tanda da goga tare da man shanu. Bugu da ƙari, yada kashi ɗaya cikin huɗu na batter maras tsabta a kan tsararren da aka dafa shi kuma ya ci gaba da maimaita wannan tsari ta yin amfani da yadudduka na kwakwalwa da batir ba tare da tsabta ba har sai an yi amfani da batter da man shanu. Ya kamata ku ƙare tare da nau'i takwas na ma'auni tare da hasken haske da launuka masu duhu.
Lokacin da aka dafa shi na karshe kuma an cire shi daga ƙarƙashin ginin, a hankali ya janye cake daga gefen gilashin bazara. Saki da maɓallin ruwan sanyi, cire cake sannan kuma ya bar shi ya kwantar da hankalinsa. Da zarar cake ya sanyaya, kunsa shi a cikin wasu nau'i na filastik kunsa kuma adana a wuri mai sanyi a waje da firiji. Ku bauta wa spekkoek a cikin bakin ciki yanka.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 227 |
| Total Fat | 17 g |
| Fat Fat | 10 g |
| Fat maras nauyi | 5 g |
| Cholesterol | 103 MG |
| Sodium | 151 MG |
| Carbohydrates | 17 g |
| Fiber na abinci | 1 g |
| Protein | 3 g |