Springerle biki ne tare da hotunan hoto a kansu. Yawancin lokutan da aka yi da abincin da anise, suna iya samun wasu dandano kamar lemun tsami a cikinsu.
Springerle ya raba zuwa biyu layers lokacin da gasa. Ƙafar launin rawaya-zinariya da farin farin ciki mai kama da nau'i mai kama da kamar. Wannan yazo ne daga hanyar bushewa kafin yin burodi. Lokacin da aka yi izinin zama na sa'o'i 24, ƙwallon yarin yasa ya nutse a cikin kullu da siffan ɓawon burodi a sama. Idan baya na kuki har yanzu yana da m, ƙura zai tashi a cikin tanda mai zafi a ƙarƙashin hoton, amma hoton da kansa ba zai yi ba, yana ajiye cikakken bayanan da kullin ya ba shi. Wannan ya bambanta da cookies ko sukari na Lebkuchen. Lokacin da wannan ya faru, mutanen Jamus suna kiran wannan "Füßle" (ƙananan ƙafa). Koyi game da tarihin tsararru na Springerle a nan .
Springerle ya kamata ya zama taushi, don haka adana su a wuri mai m, irin su tare da yankakken apple a cikin akwati ko a cikin jaka a kan alade.
Abin da Kayi Bukatar
- 4 qwai babba
- 5 c./500g sugar (powdered, sifted)
- 1/4 tsp.
- ammonium carbonate (Hirschhornsalz)
- 2 tbsp.
- Kirschwasser
- 4 c./500g gari
- Don foda: cornstarch ga kayan kuki
- Kowane abu ko ƙananan kasa don takardar kuki
Yadda za a yi shi
- Dukan sinadaran ya kasance a dakin da zafin jiki kafin ka fara. Yin amfani da whisk, ta doke qwai har sai haske mai haske, thickened da foamy.
- Ƙara ƙarar sukari a spoonful a lokaci kuma ta doke minti 10.
- Narke ammonium carbonate a cikin Kirschwasser. Ƙara duk wani abincin da aka samu a wannan lokaci.
- Gasa kayan taya a cikin cakudaccen sukari sannan kuma ta doke minti 10.
- Mix da gari a cikin cokali a wani lokaci. Gurasar ya kamata ya zama kamar yalwa kamar sugar cookie kullu kafin a firiji. Idan yana da ƙarfi, haɗuwa a ɗan ƙaramin ruwa.
- Knead dan kadan a cikin wani kyakkyawan ball, kunsa a filastik da kuma firiji don 1 zuwa 2 hours.
- Ɗauki kimanin 1/4 na kullu kuma ya fita a kan gwangwani mai laushi (sukari ko masara) don kawai a karkashin 1/2 inch lokacin farin ciki. Tsaya sauran sauran kullu don kada ya bushe. Yi amfani da filaye mai bangowa ko wasu nau'ikan kuki don ɗaukar kukis. Sanya matsi a kan yankin da kake so a sanya shi, kuma a kan kullu, mai wuya.
- Kashe kukis. Zaka iya amfani da wuka, ɗan ƙaramin abincin naman alade, mai yanka biscuit ko mai yanka wanda aka tsara domin kullun kuki.
- Sanya kukis a kan takarda mai laushi mai laushi ko katako. Bari hagu gefen dama na sama zuwa 24 zuwa 48.
- Kafin yin burodi toshe asalin kukis ta hanyar shimfiɗa su a tsabta, mai amfani da tawada.
- Yayyafa ƙuƙwalwa a kan kwanon rufi da aka yi da launi don saita kukis a saman.
- Gasa a 300 ° F (150 ° C) na minti 10, sa'annan ku rage yawan zazzabi zuwa 280 ° F (140 ° C) da kuma gasa na minti 10, har sai ruwan sama ya fara samun launi. Gwada kada ka bar launin ruwan kasa ya fi girma.
- Cire da sanyi. Lokacin sanyi, zaka iya cin su da launin abinci. A lokutan da suka gabata, sun yi amfani da kayan zinariya don yin ado wasu daga cikin wadannan kukis.
Note: Za ka iya maye gurbin foda dafa don ammoniya na Baker (ammonium carbonate), amma kukis ba za su yi gasa ba kamar taushi.
Duba wasu kayan girke kuki Kirsimeti daga Jamus a nan .
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 77 |
| Total Fat | 1 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 15 MG |
| Sodium | 30 MG |
| Carbohydrates | 18 g |
| Fiber na abinci | 0 g |
| Protein | 1 g |