ʻO ka mea i hele i kahi lā hānau (lālani) ma kahi keʻena kelani a ma ka home paha, e hoʻomaopopoʻo ia i keʻano o ke kālaiʻana , kahi hana kūikawā nui i hanaʻia i nā papa o kaʻaila me ka'ōmole, kaʻaila i'ūʻia, a me nā hua hou. No keʻokiʻana i ka waiwai, makemake mākou e hoʻohana i nā hua hua, e like me nā hua waina a me nā meaʻulaʻula, ma waena o nā papa o ka palaoa a me kaʻaila.
ʻO kēia mea hana pāʻani, mai ka papa waihona puke mai De Banketbakker , ua hoʻololi a unuhiʻia no kēia pūnaewele a paʻi houʻia me kaʻaeʻana o ka mea paʻi puke. ʻOiai mākou i hoʻololi i ka meaʻai i nā palena US, he meaʻai kēia a ka patissier, a e loaʻa iāʻoe ka hopena maikaʻi loa ma ka hoʻohanaʻana i ka papahana umauma a me nā ana o nā Europa mua (ma nā pale).
Ka mea e pono ai
- No ka Apricot Purée:
- 1 2/3 kapu (250 g) mau'ōpala apana
- 1'ini (250 g) wai
- 1 kaʻaila kapu (175 g) ka jelly sugar ( geleisuiker ), e nānā i nā mea kōkua
- 1'ini kapu (175 g) ka'ola nui
- No ka Cake ( Kapsel ):
- 4 mau hua
- ʻO ka paʻakai
- 1/2 kīʻaha (100 g) kaʻohu nui
- 1 1/2 tsp (5 g) lemon zest
- 1 ka pele (90 g) ka palaoa
- 3 tsp (10 g) cornstarch (palaoa palaoa / maizena)
- No nāʻAla Almone Maʻemaʻe (Optional):
- 1/2 kīʻaha (100 g) kaʻohu nui
- 1 cup (100 g) iʻakiʻia nā almonds
- 1 huahelu (ponoʻoe i ka 1/2 o ka hua manu keʻokeʻo wale nō)
- No kaʻAlaʻAna:
- 2 kīʻaha (1 pint / 500 g) ka mea kaumaha
- 1/4 kapu (50 g) ka nui o ke kō
- Kūʻai: nā hua hou o kāu koho
Pehea e hana ai
- NO KA'ĀINA APRICOT PURÉE: E hoʻoulu i nā'āpana i loko o ka wai no hoʻokahi hola. E hoʻomoʻi i ka kōpeli jelly a me ka sugar granulated a lawe mai i ka'ōpū. E hoʻokuʻu i ka kuke no 2 mau minuke a maʻemaʻe keʻo. Inā lahilahi ka mānoanoa o ka pīpī, hoʻopiliʻia me kahi mau kulu o ka wai
- NĀ HANA KE KAʻAU KAʻAU ( kapsel ): E hoʻolapalapa i ka umu a 356 ka lōʻihi F (180 degrees C). E pale i nā hua, ka paʻakai, ka paʻakai a me ka lemon i loko o ka'ōlahi'ūhāʻelua a hiki i ka mālamalama a me ka fluffy. Hoʻopili i ka palaoa a me ka palaoa a me ka pā i loko o ka paila. ʻO ka momona kahi meaʻai a he 10 x 2-inisi (25 x 5cm) me ka waiūpaʻa a ninini i ka pahu i loko. E puhi i ka pōpō no 25 mau minuke (aiʻole a hiki i ka wā i hoʻokomoʻia ai ka skewer i waho). Weheʻia mai ka umu aʻoluʻolu e kau i ke kīkole. I ka manawa e maloʻo ai, eʻokiʻoki i ka'ōpīpiʻa (ma waho) iʻekolu papa pālua.
- NO KA MA'ĀINA I KA ALMONDS (kohoʻole): E hoʻolapalapa i ka umu a 320 ° F (160 mau C C). E hoʻohui i nā'ōmole almond, ka hē a me ka hua manu keʻokeʻo. E hohola ma luna o kahi pani pani a hoʻomoʻa i loko o ka umu no 20 mau minuke, aiʻole a hiki i ke gula. E hoʻomaha.
- NO KA MEA I KA MAKAHI MAKAI: I loko o kahi kīʻaha holoi, hahau i ka'ōmole a me ke kōpaʻa a hiki i ka wā e ulu ai nā'ōpū.
- NĀ MANAʻO MAKE: E hoʻohui i ka papa lalo o ka pōʻale me ka uhiʻeleʻele o kaʻaila hou. E uhiʻia me ka papa o nā hua hou. E kau i ka papa lua o ka palaoa i luna. E pākī i kēia papaʻaina me ka 2/3 kapu (150 g) o ka pīpī apricot. E kau i ka papa hope loa ma luna. E uhi i ka poʻo a me nāʻaoʻao o ka pīpī me ka'ōmole i ukuʻia. I ka hoʻohanaʻana i kahi pēke baʻa me ka star nui nui, e hoʻonani i ka topena o ka pōpō me nā pupuhi o nā mea i koe a me nā hua hou, a me nāʻaoʻao o ka pōpō me nāʻalo'alemona.
Nā mea kōkua
- ʻO ka jelly sugar (ʻo ia hoʻi ka inoa o ke kōlepaʻole, ka jam jam a me ke kōmoleʻana, ka mālama sugar a me ke geleisuiker ma Dutch),ʻo ka sugar granulated i loko o ka pectin a me ka citric a me ka waikawa tartaric. Hoʻohana pinepineʻia no ka hanaʻana i nā jellies / jam. Ināʻaʻole hiki iāʻoe ke loaʻa, e hanaʻoe i kāu kōliki kōpaʻa ma ka hoʻouluʻana i ka powdered pectin i ka sugar granulated maʻamau, aiʻole ka order geleisuiker mai nā pūnaewele e kūʻai ana i nā mea kūʻai Dutch.
- Hāʻawiʻia ka pahi wili palaoa i ka wā eʻokiʻoki ai i ka keke a hiki i nā papa.
- ʻOiai iʻikeʻiaʻo Moscovisch gebak ma Dutch,ʻo ka mākī kekeʻe o Holtkamp he mālamalama nui a me ka lewa, iʻole e kaumaha nā papa luna i nā papa lalo. Hiki ke hoʻomauʻia kēia meaʻai no nā keke'ē aʻe, e like me ka mōka mele me kahi kumu no nā meaʻai e like me nā'āpana (e ho'āʻo ana e hoʻohana i kēia mea no ka Tokkelroom trifle recipes ).
- E hoʻopau i kaʻaina me nā hua hou, nā huaʻai a me nā kāleka bakalulu i kūʻaiʻia, a iʻole e hana i kāʻoe mau mea e hana ai i ka mea kāleka kekeka, e like me nā lauloka tileka a me nā lau kaloka .
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 495 |
| Ka nui o ka momona | 24 g |
| Ka momona | 11 g |
| Ka momonaʻole | 9 g |
| ʻO Cholesterol | 132 mg |
| Sodium | 188 mg |
| Nā Carbohydrates | 66 g |
| Fiber Dietary | 2 g |
| Pāmua | 8 g |