An yi wannan gishiri mai kyau tare da kirim mai tsami da kuma 'ya'yan itace da aka yanka. An shirya fishes a cikin wani ɓawon burodi da aka zaɓa a ciki sannan kuma an zuba gurasar cakula mai yalwa a kan peaches. Za a iya amfani da nectarines don wannan kera.
Na hada da na gida keɓaɓɓen girke-girke girke-girke, amma jin kyauta don yin amfani da girke-girke mai yatsa da kuka fi so ko amfani da irin kek a firiji ko ɓawon burodi kuma ku bi bayanan kunshin don yin burodi.
Abin da Kayi Bukatar
- Fasto ga Cutar: (ko kuma amfani da irin kek a firiji ko gurasa 9-inch mai daskare, wanda aka sanya shi a gishiri)
- 1 1/3 kofuna
- gari (duk-manufa)
- 1 tablespoon sugar (granulated)
- 1/2 (musa) teaspoon gishiri
- 4 tablespoons butterfly man shanu (ko rage, a yanka a kananan guda)
- 3 zuwa 6 tablespoons ice-ruwan sanyi
- Ciko:
- 4 tablespoons gari
- 1 kofin sugar (granulated)
- 1 kofin nauyi cream
- 1/8 teaspoon gishiri
- 1/4 teaspoon almond cire
- 1/2 teaspoon nutmeg
- 6 zuwa 8 matsakaici cikakke fisches (peeled, pitted, yanke zuwa quarters ko takwas)
Yadda za a yi shi
Gidan farfajiya
- Saka gilashin gari na 1 1/3, 1 teaspoon na sukari, da teaspoon 1/2 na gishiri a cikin kwano na mai sarrafa abinci da kuma bugun jini sau da yawa don haɗuwa sosai.
- Yayyafa guda na man shanu ko rage a kan gari. Koma game da sau 6 a kashi ɗaya na biyu. Cakuda ya kamata ya zama kama da ƙananan crumbs tare da wasu bayyane game da girman kananan Peas.
- Yayyafa ruwan cakula 4 na ruwan kankara akan alkama gari sa'annan kuma a rufe murfin baya kuma bugu da misalin 8 zuwa 10.
- Gurasar ya kamata a fara da squeezed a hannunka. Idan har yanzu yana cikewa, yayyafa da ruwa mai ruwan sama, kimanin teaspoons 2 a lokaci guda, sa'annan kuma bugu na dan lokaci kaɗan. Yi maimaita har sai kullu ya haɗu tare lokacin da aka skeezed.
- Yi watsi da kullu a kan dutsen da aka fure kuma ku durkushe sau da yawa. Shafe shi a cikin wani layi mai launi, kunsa a cikin filastik kunsa, kuma refrigerate na 20 zuwa 30 da minti.
- Yanke da tanda zuwa 450 F.
- Mirgine kullu a cikin tazarar 11 zuwa 12. Fit da kullu a cikin wani nau'i na 9-inch da kuma sauti a gefuna. Latsa takardar takarda ko takardar takarda akan kasa da sama da ɓangarorin ɓawon burodi. Cika da gwangwani na gari ko busassun wake da gasa na kimanin minti 10, ko har sai kawai ya fara launi.
- Cire keɓaɓɓen ɓawon burodi daga tanda kuma cire kaya da nau'i ko takarda.
Ciko
- A cikin kwano, hada 4 tablespoons na gari da kuma 1 kopin granulated sugar; haɗuwa da kyau. Add cream, 1/8 teaspoon na gishiri, almond cire, da kuma nutmeg; ta doke don haɗuwa da kyau.
- Shirya yankakken gwangwani a cikin 1 Layer a cikin ɓawon burodi, don haka suna daɗawar cokali da aka yi, kusa da juna. Cika kowane wuri tare da wasu nau'in kwalliya. Zub da kirim mai cikawa a kan peaches.
- Komawa zuwa tanda mai zafi (450 F) da gasa na minti 10.
- Rage zafi zuwa 350 F kuma gasa na tsawon minti 35 zuwa 45, ko har sai an dafa shi sai an cika shi da cikawa. Da zarar cikawa ba jiggly ba ne, cire shi zuwa raga don kwantar.
- Idan ɓawon burodi ya yi launin ruwan kasa kafin a cika cikakken cika, ya rufe ta da zobe mai maɓalli ko kariya .
Za ku iya zama kamar
Kayan Kayan Gwaro, Fasin Cikakke