Natilla Colombiana - Tsarin Kirsimeti na Kirsimeti

Natilla yana da kayan arziki, kayan shafa kamar yadda aka saba da shi a Kirsimeti, musamman a Colombia. An yi amfani da shi tare da zagaye mai laushi masu cizon kwari da ake kira buñuelos . Natilla yana da kama da damuwa, amma an ɗaure shi tare da masara da kuma dandano tare da panela , wani nau'i mai nau'i-nau'i mai kama da launi irin na sukari. (Dark Brown sugar sa mai kyau kyau canza). Tsarin Colombian-style natilla yana da tsaka-tsaki sosai, kuma yana iya yin amfani da shi, duk da haka ana iya amfani da shi a cikin wani nau'i mai mahimmanci. Yawancin girke-girke na natilla sun hada da kwakwa-kwarya, kwari, ko kwayoyi (ko wasu hade da uku).

Abin da Kayi Bukatar

• 4 kofuna waɗanda madara (dukan)
• 8 oganci panela (ko 1 kofin da aka ƙaddara ko launin ruwan kasa mai launin ruwan ƙari da 1 tablespoon molasses)
• 2 zuwa 3 cloves
• 3 zuwa 4 igiyoyi na kirfa
• 1/2 teaspoon yin burodi soda
• 1/2 teaspoon gishiri
• 3/4 kofin masara
• 2 teaspoons man shanu
• Zabin: 1 kofin kwakwa (daskararre, sabo ne, shredded)
• 1 teaspoon vanilla
• 3/4 kofin yankakken kwayoyi (dama) da / ko 1/2 kofin raisins

Yadda za a yi shi

1. Sanya masara a cikin karamin kwano. Raw da hankali a cikin 1 kopin madara (ko fiye idan an buƙata) har sai masarar da aka gina da kyau kuma ku sami cakuda mai santsi. Zuba sauran madara a cikin mai sauƙin sauya.
2. Grate da kariya kuma ƙara da shi a cikin madara mai madara (ko ƙara launin ruwan kasa da ƙyalle). Ƙara soda burodi, sandun igiya, da gishiri, kuma whisk don haɗuwa da kyau.
3. Gasa madara mai madara / sukari a kan matsakaici mai zafi, ƙararrawa, kuma kawo kawai zuwa tafasa. Ɗauke da kirfa sandunan da cloves. Whisk a cikin madara / masarar masara da kuma ci gaba da dafa, yana motsawa kullum, har sai ta fara raguwa. Dama a cikin kwakwa (na zaɓi).

1. Ka dafa cakuda har sai ya yi girma har ka iya ganin tushe na kwanon rufi na dan lokaci da yawa lokacin da kake motsawa (kada ka bari ya zo cikin tafasa), kimanin minti 10-12. Gwada kullum don kada masararriyar ta tsaya, kuma cakuda ba ta ƙone ba.
2. Ƙara raisins da / ko kwayoyi idan an so, kuma cire daga zafi, da kuma motsawa a man shanu da vanilla.
3. Zuba ruwan cakuda a cikin gilashi 8 inch square pyrex kwanon rufi, ko a kowace greased mold. Refrigerate har sai m.
4. Yayyafa natilla da kariminci tare da sukari. Yanke cikin kashi 3-inch na rectangular don bauta.

Lura: Gizon masara yana da dandano mai laushi a farkon, wanda ya tafi bayan da aka dafa shi sosai.