Amaswidi aseGeorgia: zokupheka

Ngubani owazama amaswidi aseGeorgeya, uyazi ukuthi ayimikhiqizo enhle kakhulu futhi ephezulu, ukuze kulungiswe okudingeka okungenani izithako ezitholakalayo.

Namuhla sizokunikeza izindlela zokucubungula eziningana, ezithandwa kakhulu eGeorgia kuphela, kodwa nakwamanye amazwe emhlabeni jikelele.

I-Churchchela: iresiphi yesinyathelo ngesinyathelo ukupheka

I-Churchchela yintuthuko yendabuko yaseMpumalanga. Njengomthetho, i-dessert enjengesiGeorgia yenziwe ngamanzi omvini, ama-walnuts noma ama-hazelnuts. Ukuvimbela inqwaba ekhulayo, besebenzisa isitashi sommbila noma esivamile.

Ngakho-ke isonto lilungiselelwe kanjani? Iresiphi yalokhu ubumnandi idinga ukusebenzisa:

• Ijusi lamagilebhisi lisanda kufakwa - 1 l;
• Amantongomane (ama-hazelnuts noma ama-walnuts) - cishe ngo-1 kg;
• Ufulawa wesiklamu - cishe izinkezo ezimbili ezinkulu;
• Isitashi sokudla - engeza engxenyeni ngokuqonda kwakho (uma kunesidingo).

Ngaphandle kwemikhiqizo, sidinga inaliti ebanzi nen thread yokwenza izitsha ezinjalo zaseGeorgia .

Ukucubungula kwezithako

I-churchchel eyenziwe kanjani nama-walnuts noma ama-hazelnuts? Ukuze kulungiselelwe ubumnandi obunjalo, kufanele kusetjenziswe ijusi yamagilebhisi omisiwe nje. Kuyo wengeze ufulawa we-corn, bese ubeka umlilo ophansi bese upheka uze ube mkhulu. Uma ingxube elandelwayo ingabeki isikhathi eside, engeza ukudla okunye okusanhlamvu noma wengeze i-spoonful yokudla isitashi.

Nakuba uhlobo lwe-glaze luphekwe, qhubeka nokulungiselela amantongomane. Zihlungwa, zihlanziwe futhi zomiswe epanini lokuthosa imizuzu engu-10. Ngemuva kwalokhu, umkhiqizo ucolile. Ngemva kwalokhu, thatha intambo ebanzi futhi ngenaliti uyibeke ngokucophelela wonke amanothi omisiwe. Ukuze uthole isidlo esihle, intambo kufanele ibe yi-20-25 cm ubude, futhi umuthi wokuqala uboshwe u-5 cm kusukela ekupheleni.

Ngemuva kwezinyathelo ezichazwe, ngentambo ngayinye kufanele kube namantongomane angama-10.

Ukwakha amaswidi

Izitsha zokudla zaseGeorgia zihlale zineklamo ekhethekile. Futhi esontweni kulokhu akuhlukile.

Ngemuva kokuba amantongomane atshalwe emcongweni, afakwa emgodini we-glaze owakhiwe ngaphambilini futhi abekwe endaweni elula. Kule fomu, ubumnandi bushiywe kuze kube yilapho luma ngokuphelele.

Ngemva kwesikhathi esithile, inqubo echazwe iphinda iphindwe futhi, njalonjalo kuze kube ungqimba lwe-glaze ufinyelela ku-2 cm.

Kumele kuqashelwe ukuthi amaswidi afana neGeorgeya alungiselelwe cishe amasonto amabili. Konke lokhu, amantongomane kumele afakwe emzimbeni wamagilebhisi futhi omisiwe. Kulokhu, kuyadingeka ukuqinisekisa ukuthi i-churchkha ayilahlekelwa ukuthobeka kwayo.

Ngemuva kokumiswa okude, ungasebenzisa ngokuphephile i-dessert, futhi ungakufaka ngephepha lephepha noma ukubhaka bese ulibeka endaweni epholile. Ngalolu hlobo, amaswidi aseGeorgiya agcina izindawo zawo kuze kube izinyanga ezintathu.

Ilungiselela pelamushi

Kulabo abangazi, i-pelamushi yi-dessert yaseGeorgia enhle kakhulu. Kumele kuqashelwe ukuthi isebenza njengesisekelo sokulungiselela amaswidi aseGeorgia adume kakhulu - isonto. Noma kunjalo, ukunambitheka okunjalo kwenziwa ngokushesha futhi kulula.

Ngakho kanjani ukupheka pelamushi? I-iresiphi yale nqubo yocwaningo yaxoxwa ngenhla. Kodwa ukuze uqonde ukuthi yini le dessert, sizoletha indlela yayo yokulungiselela nokukhonza etafuleni ngokuningiliziwe.

Ngakho, ukwenza i-pelamushi ngokwakho, kuzodinga:

• Amagilebhisi amasha "Isabella" - 3 kg;
• I-Walnuts ethosiwe - cishe 200 g;
• Ushukela omhlophe - 20 g;
• Cornmeal - cishe izinkezo ezimbili ezinkulu;
• I-Cornstarch - engeza engxenyeni ngokuqonda kwakho (uma kunesidingo).

Indlela yokulungiselela

Amaswidi aseGeorgeya ayamnandi kakhulu ngoba asebenzisa izithako ezincane neziphezulu zokulungiselela.

Ukwenza i-pelamushi, amagilebhisi ka-Isabella ahlanzwa, asuswe emahlathini futhi asakaze esitsheni esikhulu. Ngemuva kwalokhu, amajikijolo athambile ngokugwedla yi-crowbar noma iphini eligubhayo. Le nqubo yenziwa kuze kube yilapho amagilebhisi asele kuphela amathambo nezikhumba. Uma ufuna, ungakwazi ukuphuza izithelo.

Ubuningi bemagilebhisi obumbeleko bubuthelwa epanini elikhulu bese ulethwa ngamathumba. Emva kwalokho, umlilo unciphise. Okuqukethwe izitsha kuphekwe amahora amathathu, kuvuselela ngezikhathi ezithile nge-spoon.

Ngesikhathi ukwelashwa okushisa, i-foam isuswa kumjusi. Ngenxa yalokho, isisindo esiphundu kakhulu, esinciphile ngesigamu, siyatholakala.

Ijusi elivuthiwe elisele elisele ubusuku bonke, futhi ekuseni lihlungwa besebenzisa i-sieve ngamaseli amancane. Ubuningi obunjalo bubizwa ngokuthi i-badaga. Kufanele ikhanyise futhi ihlanzeke.

Ngemuva kwazo zonke izenzo ezichazwe, ufulawa lwama corn, isitashi noshukela basakazwa esitsheni esivamile, bese kuthiwa nge-500 ml ye-badag kubo. Emva kokuxuba izithako nge-spoon enkuni, bayashaywa nge-mixer ne-blender. Ngenxa yalokho, kufanele uthole umthamo ofanayo ngaphandle kwezimbongolo.

Isigaba sokugcina

Ngemva kokuxuba ijusi lomvini ngesitashi noshukela, i-badag ehlanzekile (500 ml) ithululelwa epanini elikhulu, bese kuthiwa kancane kancane kuhlanganiswe umthamo olungiselelwe ngaphambili nofulawa.

Ngemva kokuxuba izingxenye, zifakwa emlilweni ophuthumayo futhi zilethwe ngamathumba. Khona-ke izinga lokushisa liyancipha. Kulo modi, imikhiqizo iphekwe imizuzu engu-8-10. Ngesikhathi esifanayo, ingxube kufanele iqhubeke ngokuphawulekayo.

I-dessert ekulungele isusiwe kusuka epulatifeni futhi ibeke ezitsheni ezijulile. Ngemuva kokuba i-pelumash iphoqa (ngemuva kwamahora angu-2), iphendulelwa futhi isakaze epulatifini ene-smooth surface phezulu. Khona-ke i-dessert ifafazwe nge-walnuts eqoshiwe futhi ihanjiswa etafuleni ngetiye elimnyama.

I-pelumash elungile kufanele igcinwe esiqandisini izinsuku ezimbalwa.

Ilungiselela i-gosinaki ngesiGeorgia

I-Gozinaki - ifana ne-kozinaki, kodwa ngokusetshenziswa kwamantongomane noju olusha. Ukuze silungise amaswidi anjalo alula futhi enhle, sidinga kuphela izingxenye ezilandelayo:

• Ama-alimondi - angaba ngu-400 g;
• Uju olusha - cishe u-800 g;
• Ama-alimondi e-oyile - okwenzela izitsha zokugcoba.

Inqubo yokupheka

Ukupheka i-gosinaki ngesiGeorgia kungenziwa ngamantongomane ahlukene. Kodwa-ke, iresiphi yama-classic ingenye lapho kusetshenziswa ama-almond. Ihlelwe ngokucophelela, ihlanjwe futhi igomeke epanini lokuthosa noma i-microwave.

Okungcono, kungcono ukusebenzisa amapulangwe e-almond ukuze wenze izidlo ezinjalo. Nakuba abanye abapheki benza i-gosinaki emantongeni aphelele noma aphelile.

Ngakho-ke, ukwenza ubumnandi baseGeorgia ekhaya, uju omusha usakazeka embizeni encane futhi kancane kancane ulethe ngamathumba. Kulesi simo, umkhiqizo uphazamiseka njalo ngesipuni esikhulu, ukuze singanamatheli ezindongeni zezitsha.

Ngemuva kwamathumba omuncu futhi ebala, futhi emafenini angaphansi kwawo, i-almonds iyasakazeka futhi iphazamise kahle.

Pheka lezi zithako ngokushisa okuphansi kuze kube khona ubumnandi obunzima futhi bube bunzima kakhulu.

Lungisa isisekelo se-gosinaks, hhayi kakhulu ejulile, kodwa ifomu elibanzi lamafutha e-almond, bese usakaza isisindo esinezinyosi namantongomane. Isatshalaliswe kahle nge-spoon enkulu futhi ngokushesha ifakwe efrijini.

Ngemuva kokuba umuncu omuncu ubunzima, ama-gosinak anqunywa ezigcawini ezifanayo futhi ahlelwe kahle esitsheni esiphansi. Ngaleli fomu, amaswidi aseGeorgiya ahanjiswa etafuleni ngeklasi yetiyi noma esinye isiphuzo esingenasiphuzo. Gosinaks ugcine kangcono ku-esiqandisini ngaphansi kwezinyanga ezingu-3-4.