ʻO nā'ōkuhiʻo Speulaas he meaʻala maikaʻiʻole, kahi mea kanu e hana ai i kahi kukui paʻakikī, kīʻole-nui-ʻono i makemake e hoʻokomoʻia i loko o ka kofe. ʻAʻole kēia mau kuki i Farani, akā, he mea nui loa ma Belgium a ma waho o Germany. Eia naʻe, ua aloha pū nā Farani iā lākou. No kaʻoiaʻiʻo piha loa, ponoʻoe i nā mea hoʻokaʻawale kūikawā e hiki ai ke hōʻailona i nā kuki. Ināʻaʻoleʻoe i loaʻa iā lākou, mai hopohopoʻoe i kaʻai maikaʻiʻana o nā kuki ma waho.
ʻO ka huiʻana o nā meaʻala maikaʻi i loko o kēia meaʻai e hana ana i ka hōʻailona hōʻailona eʻikeʻia ai nā kuki kolepa Belgian no nā kenekulia. No kaʻoluʻolu i ka hilinaʻi maoli o kēia meaʻai, e kāwili i ka palaoa i kahi wīwī he 1/8 iniha a ke nānā pono no ka paleʻana i kaʻaiʻana o nā kuki. E'ōwili i ka paila i ka 1/4-iniha lahilahi no kahi meaʻono, kahi pīkī kuki nui.
Hoʻokomo pūʻia nā'ōkuhi e like me keʻanoʻo nā kuki o nā leka Belgian
Ka mea e pono ai
- 1 ka wai pote (hoʻomahaʻia)
- 1 ka ipu kō
- 1/1/4 kapu kapu koko
- 2 teaspoons vanilla extract
- 2 hua nui
- 3 1/2 kīʻaha palaoa
- 2 teaspoons ka mea 'ai
- 1 1/2 teaspoons ka mea kanu'alamona
- 1 teaspoon ka paʻakai
- 1/2 teaspoon ka'ōpū'āina
- 1/4 teaspoon ka'āpana'āina
- 1/4 teaspoon ka'ōpū
- 1/16 teaspoon ka honua cardamom
- 1/16 teaspoon ka honua pepa keʻokeʻo
Pehea e hana ai
Mīni i ka waipakai, sugars, a me vanilla a hiki i ka wa e hui maikaʻiʻia a me ka momona. E hoʻonui i nā hua, i kēlā me kēia manawa, a hoʻomau i ka paʻiʻana i ka paila ma ka kiʻekiʻe-a hiki i ka loli houʻana o ka fluffy - mai pākī i kēia kaʻina hana aiʻole hiki paha i nā hua ke pā.
E hoʻokuʻu i nā mea maloʻo maloʻo i loko o kahi kīʻaha. E hoʻohuli i ka mea huila i lalo a hoʻokuʻu i ka mea maloʻo i loko o ke kōpaʻa i nā hapakolu, a hiki i ka hoʻopauʻana i ka paila.
E hoʻomau i ka paila noʻelua mau hola a hiki i ka manawa e'ālahalaha loa.
E ho ohu i ka umu a 350F a laina i ka pepa paʻi me ka pepa pepa. E hoʻopili i ka paila kūpaʻa i ka 1/4-iniha lahilahi (1/8-ini ka lahilahi inā he lahilahi, uaʻoi aku nā kuki maʻemaʻe) aʻokiʻokiʻia i keʻano me kahi'okihi kuki. Inā makemakeʻia, e hoʻohana i ka pelekane Belgian tradition by pressing the dough dough into the mold, cutting off the dough dough, and inverting the mold on the baking sheet to release the cookie, design-side up.
Eʻoki i nā kukuiʻoki a'āpana paha no ka 10 a 12 mau minuke, a hiki i kaʻikeʻana o nāʻaoʻao a e hoʻomaka wale i keʻanoʻeleʻele. Eʻae i nā'ōhinu e hoʻomaha no 5 mau minuke ma ka pepa baking a laila e hoʻokuʻu iā lākou i kahi pae hoʻonoe uila.
E waiho i nā kuki e hoʻomaʻalili a ma hope o kaʻoluʻolu, e waiho i loko o ke aniani ea a mālamaʻia nā kuki no kekahi mau lā.
ʻO kēia mau mea hoʻolālā maʻamau e hana i kahi 12 a 18 mau lawelawe.
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 309 |
| Ka nui o ka momona | 19 g |
| Ka momona | 10 g |
| Ka momonaʻole | 6 g |
| ʻO Cholesterol | 116 mg |
| Sodium | 493 mg |
| Nā Carbohydrates | 23 g |
| Fiber Dietary | 1 g |
| Pāmua | 12 g |