A cikin Hellenanci: A cikin wannan, ka ce: PAH-stah FLOH-rah
Binciken da ake gani a cikin gidan abinci na Girka da kuma kantin kaya, Pasta Flora (sunan mai suna shi ne farfa frola ) ana iya yin motsa jiki a kowane fanni, daga ƙananan mutum da aka kwashe tare da jam da wani kayan ado na kayan lambu zuwa manyan tarts, wanda aka yi wa ado da yawa latticework da aka yi daga kullu.
Wannan girke-girke don wutsiya na Girka yana ba da dama da dama don yin tart harsashi ta amfani da man shanu, margarine, ko man fetur.
Fusar Flora mai sauƙi ne kamar yadda aka nuna ta hanyar hoto na tart din da wasu matasan yara suke yi (masanan makarantar sakandare da kuma malaman makaranta). Ban mamaki!
Abin da Kayi Bukatar
- Ga Ciko:
- 1 1/2 kofuna na jam
- Tart Shell Made With Butter:
- 1 kofin (2 sandunansu) na man shanu (a dakin da zazzabi, a yanka a cikin 1-inch guda)
- 1 tablespoon na grated orange kwasfa (ko lemun tsami kwasfa)
- 1/3 kopin sukari
- 2 qwai (a dakin da zazzabi)
- 3 tablespoons na brandy
- 3 kofuna na gari (duk-manufa)
- 3 teaspoons na yin burodi foda
- Tart Shell Made Tare da Margarine:
- 3 kofuna na gari (duk-manufa)
- 1 teaspoon na yin burodi foda
- 1 kofin margarine (melted)
- 1 kwai gwaiduwa
- 1/3 kopin sukari
- 1 tablespoon na grated orange kwasfa (ko lemun tsami kwasfa)
- 3 tablespoons na brandy
- Tart Shell Yi Tare Da Masara Masara:
- 1 kopin masara mai
- 1/3 kofin orange ruwan 'ya'yan itace
- 3 tablespoons na brandy
- 1 tablespoon na grated orange kwasfa
- 3 zuwa 3 1/2 kofuna na gari (duk-manufa)
- 3 teaspoons na yin burodi foda
Yadda za a yi shi
Wannan girke-girke yana kira ga gilashin tartin 12 zuwa 13-inch ko daidai yin burodi.
Don kowane zabin harsashi: Gyara gari tare da gurasar yin buro kafin farawa. (Tukwici: Kada ka yi aiki da kullu, amma yana bukatar zama mai laushi da taushi.)
- Butter Shell
Ciyar da man shanu, ƙara orange ko lemon zest, to, sukari har sai haske da ruffy. Ƙara qwai daya a lokaci guda, to, brandy, kuma ta doke har sai an hade shi. Beat ko Mix a cikin gari har sai da hade. Yi amfani da hannayensu don samar da su a cikin tsabtaccen kullu.
- Margarine Shell
Sanya siffar gari da kuma yin burodin foda a cikin tasa mai zurfi. Beat a cikin margarine mai narkewa, kwai gwaiduwa, sugar, grated orange ko lemun tsami , da kuma brandy don ƙirƙirar kullu mai laushi. - Gishiri mai Gishiri
A cikin kwano mai zurfi, toka tare da man fetur, ruwan 'ya'yan itace orange, brandy, da kuma peel na fata har sai an hade shi. A ƙananan gudu (ko ta hannun) ƙara gari a hankali har sai an hade shi. Yi amfani da hannayensu don samar da su a cikin mai tsabta mai laushi.
Yi Tart
- Koma rabin rabin kullu don shiga cikin kasan tart. Yi nisa game da 1/3 na sauran wanke don yin tsiri (game da ƙananan yatsa da tsawo) da kuma sanya duk hanyar da ke kewaye da tart na tart, latsa a hankali don rufe a hankali kuma shiga tare da tushe.
- Sanya jam a ko'ina a kan tushe na harsashi tart.
- Turar da aka yi da ita zuwa 350 ° F (175 ° C).
- Gwada sauran ƙurar zuwa kimanin inch 1/4 inci (ko fiye) kuma a yanka a cikin tube. Don kullun ado, yi amfani da tarkon fashewa don yanke yankakken.
- Zabin: Idan matasa masu dafa suna yin wannan tart, za'a iya juyayi ƙwayoyin gurasa ta hannun hannu cikin igiyoyi (duba photo).
- Sanya sassan a cikin latticework (criss-cross) tsari a fadin tart kuma gasa a 350 ° F (175 ° C) na kimanin minti 30, har sai launin ruwan kasa.
Kullurar da Kullun? Kunsa a cikin filastik kunsa da firiji don sa'a daya ko fiye (har zuwa kwana biyu), sa'an nan kuma yin kukis: mirginewa da yanke cikin siffofi. Gasa a 350 ° F (175 ° C) har sai zinariya - kimanin karfe 12 zuwa 15.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 628 |
| Total Fat | 47 g |
| Fat Fat | 14 g |
| Fat maras nauyi | 20 g |
| Cholesterol | 58 MG |
| Sodium | 777 MG |
| Carbohydrates | 50 g |
| Fiber na abinci | 4 g |
| Protein | 6 g |