Eia kekahi pōpō palaoa'ē aʻe e wow kou mau hoaaloha. ʻOiaʻiʻo, e like me ka nui o nā pōpō palaoa, hiki ke maʻalahi. Ma muli o ka pīpī pīpī a me ko lākou mauʻano likeʻole,ʻo nā pōpō e hana maoli ana iā lākou iho. ʻO kēia meaʻai no ka Hazelnut Bundt Cake i hanaʻia me Frangelico Liqueur. Ma waho o nā'aleʻa ma luna a kāpīpīʻia i ka pōpō, hāʻawi ka liqueur i ka pōʻaleʻa a pau.
Ka mea e pono ai
- Kakahi:
- 1
- pōʻalepulu melemele
- 4 huahana o ka manawa o vanilla pudding
- 4 mau hua
- 1/2 kapu waiū
- 1/2 'aila baila (hoʻoheheʻeʻia aiʻole kaʻailaʻaila)
- 1½ kapu
- ʻO Frangelico (liqueur hazelnut-flavored)
- Kālena:
- 1/2 ka pipi
- 1/4 wai wai
- 1 ka ipu kō
- 1/2 kapu Frangelico
- 1 kapu
- nā kūmole (ʻulaʻula, paʻipaʻi a māmā iki)
Pehea e hana ai
E ho ohu i ka umu i 325 ° F. Ka aila a me ka palaoa a me ka pahu he 12-bundt. E hoʻohui i ka pīpī keke, ka pudding Mix, eggs, milk milk, butter and Frangelico. E luhi i ka paila palaoa no 2 mau minuke me ke aniani uila. E mālama pono, e hoʻolei i ka pahu i loko o ka pan i hoʻomākaukauʻia. E kīʻaha no hoʻokahi hola aiʻole a hiki i kaʻikeʻana o ke paʻi keke. E hoʻopihapiha i ka'ōmole i loko o ka pā i kahi pae kī. E kau i kahi pāpale ma luna o ka poʻi keke.
E mālama pono, e hoʻohuli i ka keke, e hopu i ka pāpale. E hoʻomaʻemaʻe i nā'ōhū i pakele.
E hana i ka palekana ma ka hoʻoheheʻeʻana i ka waipū i loko o ka mea liʻiliʻi. I ka wā e maloʻo ai, eʻoni i ka wai a me ke kō. E lawe mai i kahi maʻi. I ka manawa e hoʻolapalapa ai, e hoʻomaopopo pono e hoʻopili i ka huiʻana no nā minuke 5 mau. E makaʻala iʻole e puhi i ke kukui a meʻoe. Holoʻia ka pan mai ka wela. E ninini pono i loko o ka Frangelico. I ka hoʻonāukiukiʻana i ka glaze, e makaʻala no ka mokumahu.
Hoʻopiʻiʻo Decoratively i ka pale i luna o ke poʻo. E hoʻohana i ka puna a iʻole kahi paila no nā mea pāʻani e hoʻoulu i nā'ōpala i hele i waenakonu a ka hope i luna o ka pōpō. E kāpīpī i ka piko a ma'ō a puni ka keke me nāʻale.
Hana i ka pōpō palaoa e like me ke kuhikuhiʻiaʻana ma waho o ka lālā puaa a me ka almond extract no ka vanilla. A laila, e hoʻokala wale i ka mea i hōʻikeʻia ma kēia meaʻai.
Hoʻopiʻiʻia nā Dessert me nā Kiko
ʻO Pistachio Gelato
Ua aloha au me Pistachio Gelato ma koʻu huakaʻi i Italia. Manaʻo wau e makemake anaʻoe inā e hanaʻoe i kēia meaʻai.
Hōʻoluʻolu Peanut Butter Desserts
Eʻikeʻoe i nā meaʻai he nui i hanaʻia me ka mea i aloha nuiʻia e nā mea he nui. Mai ka Peanut Butter Cookies e paʻi, aʻo kekahi o kaʻu mauʻoihana punahele nui loaʻo ia ka Peanut Butter Fudge i hanaʻia me nā meaʻokoʻa wale nō.
ʻO nā mea hou aku i hanaʻia me nā kopa
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 403 |
| Ka nui o ka momona | 20 g |
| Ka momona | 6 g |
| Ka momonaʻole | 10 g |
| ʻO Cholesterol | 70 mg |
| Sodium | 71 mg |
| Nā Carbohydrates | 46 g |
| Fiber Dietary | 6 g |
| Pāmua | 12 g |