Marshmallow

Namhlanje siza kukuxelela ukuba i-marshmallow yenziwe yiphi indlela yokuyipheka ngezandla zethu ekhaya. Le mveliso ingasetyenziselwa njengesiseko se-mastic okanye uyidle nje ngekomityi yeeyi.

Ukupheka i-marshmallow ngezandla zakho kwikhaya - iresiphi

Izithako:

• i-gelatin - 25 g;
• Amanzi ahluziweyo - 250 ml;
• ushukela ogqithisiweyo - 410 g;
• ukuguqula isiraphu - 165 g;
• ityuwa efanayo - i-pinch 1;
• ushukela ophuyiweyo - 90 g;
• i-potato okanye isitya - 90 g.

Ukulungiselela

Okokuqala, ubilise amanzi kwaye uvumele ukupholisa phantsi kweqondo lokushisa. Emva koko, isiqingatha sabelo sixutywe ne-gelatin kwaye sishiya ukuvuvukala. Amanzi aseleyo athululelwa kwi-ladle, yongeza iswekile, i-pinch yeetafile ityuwa kunye ne-tovert isiraphu. Ukufudumala umxube ekubiliseni, ugqugquzela, kwaye unciphise ubushushu ubuncinane kwaye ubilise ubunzima, ubeke umonakalo, imizuzu eyisixhenxe ukuya kwezi-8.

Ngoku, i-gelatin, eye yavuvukala imitha engamashumi amabini, iyatshiswa kwindawo yokuhlambela ngamanzi okanye kwi-microwave ide ichithwe ngokupheleleyo, ize ibekwe kwisitya esilungileyo kwaye iqalise ukubetha umxube, ukukhetha isantya esincinci. Ukongezelela, ngaphandle kokumisa inkqubo, uthele ngeqhekeza elincinci isiraphu eshushu.

Kancinci ukwandisa isantya secebo kunye nenkqubo yobunzima ubuncinane imizuzu elishumi elinesihlanu. Isiphumo salolu nyathelo sifanele sibe kukukhanya komxube kunye nokufunyanwa kwe-airy, ukukhwabanisa okubonakalayo okufana ne-marshmallow mass. Ukuba kuyimfuneko, ungagcwalisa i-marshmallow kunye nekhampasi yombala oyifunayo, ukwahlula ubuninzi kwiindawo kunye nokongeza kwidayi nganye.

Sasasaza into efunyenweyo kwesikhumba esityebile ngeoli kunye neoli ecocekileyo ngeoli okanye ebhakeni iphepha kwaye libeka kwindawo yokuqandisa kwifriji. I-mastic sisisebenzisa i-marshmallow emva kokuqineka, kwaye ukusetyenziswa njengento enomsoco, ukusika umqolo ocolile ube yi-cubes uze ufefe umxube we-ushukela otyongwe kunye nesitashi.

I-marshmallow eyenziwe ekhaya-iresiphi ngaphandle kweshukela

Izithako:

• i-powder gelatin - 30 g;
• amanzi aphethwe, abilisiwe - 250 ml;
• indawo yokutshiza isishukela (ukuhamba-mahhala) - 50 g;
• isiraphu - 165 g;
• ityuwa efanayo - i-pinch 1;
• ukunambitha ukutya - ukunambitha;
• isitashi sommbila okanye isitashi samatatyi;

Isiraphu:

• i-citric acid - i-pinch e-1;
• amanzi aphethwe - 150 ml;
• indawo yokushukela (i-free-flowing) - 70 g;
• ukutya kwesoda - i-pinch 1.

Ukulungiselela

Ukuze ulungise isiraphu, yongeza isitrasi esikhundleni saloo manzi, sixube kwaye ushushu umxube ekubiliseni. Ngoku silahla i-citric acid, sivuselele kwakhona, siwugubungele isitya kunye nesiphambathiso uze upheke imixholo imizuzu engamashumi amahlanu kwishushu esisezantsi. Emva kokupholisa okupheleleyo kwesiraphu esiqediweyo, qhawula i-soda ye-soda kwisipuni sesinkwa samanzi uze uyifake kwisiraphu, ngelixa uqhubeka uvuselela ubunzima de kube yinto ebonakalayo.

Dissolve kwisiqingatha seglasi ye-gelatin, kunye ne-vodichku esele ithululelwe kwisiraphu, yongeza isitrasi esikhundleni, ityuwa, ukunambitha nokuxuba. Ukufudumala umxube kwi-thumba uphinde upheke imizuzu eyisixhenxe, wongeze i-gelatin efudumeleyo kunye neyokuqhawuka emanzini uze uqalise inkqubo yokubetha. Ukuqala, siqhuba ubunzima kunye nomxube ngejubane eliphantsi, kwaye emva kwemizuzu emithathu ukuya kwemihlanu ukwandisa isantya kwaye uphule ngokuqulathwe kwisitya seemitha ezimashumi amabini okanye kude kube ngukukhanya kunye nokuqina. Ukuba ufuna, yongeza umbala wokutya.

Emva koko, sivumela ukuba izinto ziqiniswe, ziwuthulule zibe ngumbumba okanye zifake isikhumba esisikiweyo kunye ne-oiled baking oyile, uze usike, ufefe isitashi kwaye ujabulele.