IsiGreki: γαλακτομπούρεκο ρολλά, kubizwa gah-lahk-toh-BOO-reh-koh roh-LAH
I-Galaktoboureko iyi-dessert eyintandokazi, futhi lezi zinsizakalo zenziwa nge-custard efanayo egcwala igcwaliswe zibe amaphakethe ayenziwe ngama- phyllo pastry sheets .
Okuzokwenza
- Isiraphu:
- 2 izinkomishi ushukela
- 2 izinkomishi zamanzi
- 2 wezipuni of ijusi kalamula
- 1-2 izingcezu zekhasi lemon
- Okuzikhethela: induku eyodwa yesinamoni
- I-Custard:
- Amaqanda amathathu (ekamelweni lokushisa)
- 1/2 indebe ushukela
- 1/2 indebe ye-semolina (ukugaya okuhle, noma ufulawa welayisi noma ukhilimu kakolweni)
- I-1/2 isipuni samanzi kalamula (asanda kufakwa)
- 1/2 isipuni se-lemon peeel (igcwele)
- 3 izinkomishi zobisi (konke)
- 1 inkomishi yebhotela (engavunyelwe, ehlanjululwe)
- Amabhokisi angu-1 amakhilogremu ama-phyllo pastry amashidi (ahlanjululwe, ekamelweni lokushisa)
Indlela Yokwenza
Qaphela: Hlukanisa inhlama ye-phyllo esiqandisini ngosuku olulandelayo. Letha i-phyllo ekamelweni lokushisa ngaphambi kokuqala, futhi ungavuli iphakheji kuze kube yilapho ukugcwaliswa sekulungiselelwe futhi usulungele ukuqala ukwenza i-pastry.
Uma uvula, gcina ingxenye engasetshenzisiwe ehlanganiswe nephepha le-wax noma ukugoqa epulasitiki kanye nethawula elipholile. Qinisekisa ukuthi izandla zomile uma uphatha.
Yenza isiraphu: Hlanganisa ushukela namanzi epanini elincane.
Letha emathumba phezu komlilo ophakathi. Engeza ikhasi lemon le-sinamoni, ukunciphisa ukushisa kuya phansi bese upheka imizuzu engu-10. Susa ekushiseni, engeza ijusi kalamula (ungashukumisi) futhi ubeke eceleni.
Yenza i-custard: Nge-mixer kagesi ngesivinini esiphezulu, shaya iqanda eline-1/3 yeshukela kuze kube lula nokukhanya; engeza elinye iqanda kanye nelinye i-1/3 yeshukela, bese uphinda kuze kube yilapho wonke amaqanda amathathu nawo wonke ushukela eshaywe ndawonye. Qhubeka ukushaya phezulu ngamaminithi amabili. Beat in the semolina, ijusi kalamula, kanye ikhasi eligcotshwe lemon. Qhubeka ukushaya futhi wengeze ubisi kanye nesipuni 1 sebhotela elicibilikile. Beat for another imizuzu 5-6 kuze ingxube elula futhi fluffy.
Dlulisa i-custard ebhodweni nokushisa phezu komlilo ophakathi. Hlanganisa ngamandla kuze kube yilapho kuqhutshwa ukuhambisana kwe-ketchup (noma ukudla ukudla okuncane). Susa ekushiseni ngokushesha bese ubeka eceleni.
Ithiphu: Uma i-custard ifinyelele kancane kakhulu, dlulisela esitsheni, shaya futhi uqhubeke neresiphi. Uma ushiywe ebhodweni elishisayo, lingase liqhubeke ukuqhubekela phambili.
Hlangisa i-oven ukuya ku-350 ° F (175 ° C).
Lungiselela ama-rollups: Shayela phansi kanye nezinhlangothi zamapanki amabili noma ngaphezulu angabhaki okubhaka ngebhotela elicibilikile. Vula inhlama ye-phyllo bese usebenza ngamashidi ama-5 ngesikhathi, ugcine konke okumboziwe.
(Bheka futhi: isithombe sesithombe sendlela yokwenza i-rollups .)
- Faka i-phyllo ubude obude phambi kwakho emsebenzini obomile.
- Tshintsha ishidi ngesigamu kusukela ohlangothini oluhlangothini bese ugoqa phezulu phezulu ngebhotela.
- Ukusebenzisa isikhwama se-pastry noma isipuni, gcina isikhumba (cishe 2 kuya ku-2 1/2 wezipuni) ngaphesheya kwe-phyllo (ohlangothini olufushane), cishe ngamasentimitha angu-1 kusuka phansi nangaphansi.
- Fold phyllo up phezu custard kusuka phansi, futhi uqhube up noma kabili, ukuzama ukuqinisekisa ukuthi akukho isikhala emoyeni emkhatsini inhlama kanye custard.
- Hlanganisa izinhlangothi ukuze udale isiteshi esiqondile bese ugoqa u-pastry uphahla indlela.
- Uma kudingekile ukugcina imiqulu ivinjiwe kahle, shayela i-phyllo nge-bhotela encane ukuze ugweme ukucindezela i-phyllo, engabangela ukudubula; Kodwa-ke, ungagudluli kakhulu njengoba i-custard izokwandisa kancane ngesikhathi sokupheka.
- Beka i-roll epanini lokubhaka ngehlangothini lomsila phansi bese uqhubeka kuze kube yilapho sonke isilondolozi sisetshenziswa. Ungabeki ndawonye kakhulu.
- Iphakheji noma yiliphi i-phyllo eseleyo ekugqunyeni okungenazimpande kanye nesifriji sokusetshenziswa esinye isikhathi. Ungafaki. Izogcina izinsuku ezingaba ngu-10.
Hlulela iziqongo nezinhlangothi zamabhodlela ngebhotela elicibilikile bese ubhaka ku-350 ° F (175 ° C) emgodini nje ngezansi kwehhavini ngemaminithi angu-30 kuya kwangu-35, kuze kufike igolide.
Susa i-pan kusuka kuhhavini uphinde uthele isiraphu ehlile (susa isitini sesinamoni kanye nekhasi lelamula kuqala) ngokufanayo phezu kwama-pastries kuya emaphethelweni epanini. Vumela ukuhlala amahora ambalwa kuze kube yilapho isiraphu ixhunyiwe futhi amakhekhe afika ekamelweni lokushisa.
I-Galaktoboureko kufanele idliwe kungakapheli usuku noma amabili. Gcina esitsheni esingenalutho esiqandisini.
Ukuthela: 30-40
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 112 |
| Inani lamafutha | 5 g |
| I-Fat egcwele | 3 g |
| I-Fat Unsaturated | 2 g |
| I-cholesterol | 14 mg |
| I-sodium | 16 mg |
| Ama-carbohydrate | 16 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 1 g |