Abincin ƙanshi na gurasa na gida yana faɗakar da mu muyi matakan aiki da kuma fahimtar sababbin girke-girke masu ban sha'awa. Sau da yawa muna so mu dandana wani kullun mai laushi da hannayenmu, da kuma samun raƙuman gwagwarmaya daga gidan da baƙi.
Idan ba ku yi kokari ba tare da shinkafa da kifi na gwangwani, tabbas ku shirya shi, kuma za ku yarda da sakamakon. Kuma girke-girke za mu taimake ka da wannan.
Yisti tare da gwangwani da kifi - girke-girke
Sinadaran:
Don gwajin:
- alkama gari - 480 g;
- ruwa 250 ml;
- Granulated sukari - 1 teaspoon;
- gishiri - 1 teaspoon;
- bushe yisti - 1 teaspoon;
- man kayan lambu mai tsabta - 35 ml;
- madara - 250 ml;
Ga cikawa:
- gwangwani gwangwani a cikin ruwan 'ya'yanta - 2 gwangwani;
- albasa - 250 g;
- hatsi shinkafa - 100 g;
- man kayan lambu mai tsabta - miliyon 35.
Shiri
A cikin madara mai dumi, zuba sukari da yisti mai yisti, haɗuwa har sai an kare su duka, sa'an nan kuma ku zuba cikin ruwa, ku zuba gilashin gari da gishiri. Dama da cakuda da kyau kuma bar cikin dumi don minti ashirin da biyar. Gaba, zuba sauran sauran gari, ƙara kayan lambu da kuma fara kullu. Ya kamata ya juya mai sauƙi, amma kada ku tsaya hannunku. Yanzu mun sanya shi a cikin babban kwano, ta rufe ta da tsabta mai tsabta kuma ta sa shi a cikin zafin rana na sa'o'i biyu ko uku. A wannan lokaci, sau daya knead da kullu.
A lokacin girkewar kullu, mun shirya cika. Don yin wannan, muna tafasa shinkafa har sai an shirya shi, to, ba mu da ruwa mai gishiri, sa'an nan kuma ku zuba shi cikin colander, ku wanke shi kuma bari ya gudana sosai. An wanke albasarta, an kintsa da kananan cubes kuma an kwashe su a cikin kayan lambu a cikin kwanon rufi mai fure. Tare da kifin gwangwani ya narke ruwa sa'annan ya ƙara shi zuwa shinkafa, sannan ya yanka kifaye tare da cokali mai yatsa. Yanzu muna haɗin shinkafa, da albasarta da kifi, haɗuwa da bar su suyi yalwa da musanya kayan minti talatin.
An gama cikakke gurasa mai tsabta zuwa kashi biyu, daya daga cikin su ana yadawa kuma an rarraba a kasa na kwanon rufi. Mun yada cika daga sama, dan kadan ya sauko daga gefen. Mun rufe kullun tare da na biyu na gwangwani da aka yi birgima, mun keta gefuna kuma munyi rami don rago a cikin cibiyar. Mun sanya kwanon rufi a cikin tanda da aka rigaya zuwa 180 digiri kuma dafa a yanayin yanayin zafin minti talatin. Sa'an nan kuma rage zafi zuwa 140 digiri da kuma gasa na wani minti ashirin.
Sau da yawa ya yi waƙa da kifi da shinkafa - girke-girke
Sinadaran:
Don gwajin:
- alkama gari;
- qwai - 4 guda;
- kirim mai tsami - 150 g;
- mayonnaise - 150 g;
- kefir - 150 ml;
- yin burodi foda - 20 g;
- gishiri - dandana;
Ga cikawa:
- gwangwani - 1 tukunya;
- shinkafa - 150 g;
- albasa - 200 g.
Shiri
Fara fara shirya kullun, abu na farko don tafasa shinkafa zuwa cikakken shirye-shiryen, sa'an nan kuma mu gishiri a cikin colander, a wanke tare da ruwa kuma bari ta magudana. An wanke albasarta, sun daɗe kadan kuma sun yi launin ruwan gishiri a cikin kayan lambu mai dumi a cikin kwanon frying. Muna buɗe kifi na gwangwani, zubar da ruwa zuwa shinkafa, sannan kuma kifi kifi da cokali mai yatsa. Mun hada albasa fry, kifi da shinkafa, haxa kuma bari tsayawa da minti daya.
Don jarrabawar cikawa, whisk da qwai zuwa kumfa, ƙara mayonnaise, kirim mai tsami, kefir, gishiri da kuma zub da gari mai siffar gauraye da gauraya mai yalwa cikin ƙananan yanki, haxa da kullu, a daidaituwa kamar lokacin farin ciki mai tsami.
Yanzu kun cika kasan nau'in maileda tare da rabi na shirye-shiryen da aka shirya, rarraba saman a saman kuma rufe shi tare da sauran gurasa. Mun sanya nau'i a kan matsanancin matsanancin zafi zuwa 185 digiri na tanda kuma tsaya na kimanin minti ashirin da biyar ko har sai da shirye da kuma Rosy.
Ready cake muna ba dan kadan don ƙara da sanyi, sa'an nan kuma a yanka a cikin rabo da kuma bauta.