I-Manju iyinhlobonhlobo eyodwa yamaswidi amaningi aseJapane, noma i-wagashi, etholakalayo ukuze ujabulele. I-Manju ikhekhe elizungezile elivame ukugcwala ubhontshisi obomvu obomvu . Ihluke kunoma i- mochi ethandwa kakhulu, noma ikhekhe elayisi, futhi ngezinye izikhathi ligcwele ukugcwalisa ubhontshisi obomvu obumnandi, ngoba i-manju yenziwe ngokolweni, ilayisi, noma olunye uhlobo lwefulawa futhi linokuvumelana okufana nekhekhe i-chewy kanye ne-stickier mochi irayake ikhekhe eyenziwe ngamagundane ama-glutinous .
Ukugcwaliswa kwe-manju yendabuko kuqukethe ubhontshisi obomvu obomvu, owaziwa ngokuthi i-anko, obizwa nangokuthi u- tsubuan , ngokunamathisela okubomvu webhontshisi ngokugqoka okweqile, noma okwe-koshian, wokunamathisela okubomvu webhontshisi nge-texture ebushelelezi. Kodwa-ke, ukugcwaliswa kwe-manju akugcini kuphela kumunwe obomvu obhontshisi obomvu futhi kungabandakanya ukugcwaliswa okwenziwe ngama-creams, njenge-vanilla, ushokoledi, noma ngisho nama-creams ahlotshisiwe njenge-sitrobheli, imango, i-blubhebri noma i-yuzu. Okunye ukugcwaliswa kungahlanganisa ukugcwaliswa okwenziwe ngomuncu omnandi we-chestnut noma ubhontshisi omhlophe.
Ngenkathi kunezinketho eziningana zokufakelwa kwe-manju ehlukene, kunezambatho ezihlukahlukene ezazitholakalayo kwikhekhe le-manju yangaphandle. Okukhethwa kakhulu kunazo zonke ikhekhe elimnandi noma i-tea elihlaza elikhethiwe. Amanye ama-flavour angaxhomeka esifundeni saseJapane lapho i-manju iqala khona. Cishe zonke izifunda zaseJapane zinomqondo wazo othize we-manju.
Okuzokwenza
- Izinkomishi ezimbili / 1/2 ufulawa wonke
- 4 isipuni ukupheka powder
- 1/4 indebe ushukela (granulated)
- 2/3 - 3/4 amanzi amanzi
- 3/4 i-pounds
- i-anko (noma i-koshian, ubhontshisi obomvu obomvu)
Indlela Yokwenza
- Esikhathini esikhulu, ufulawa we-sift kanye ne-baking powder ndawonye.
- Okulandelayo, engeza ushukela esitsheni bese uhlanganise kahle.
- Kancane kancane uthele amanzi kufulawa, uvuselele njalo ukufaka izithako.
- Knead the inhlama kahle kuze kube bushelelezi futhi pliable.
- Hlukana inhlama ibe yizicucu ezingu-12. Yenza amabhola azungeze futhi uwabeke phansi.
- Beka i-spoonful ye-anko egcwalisa phakathi kwenhlama. Gcoba i-anko ngokuthulula inhlama nxazonke bese uyibumba ibe ibhola nxazonke. Phinda, ukuze wenze okuningi.
- Beka ucezu ngalunye ephepheni elincane lephepha lesikhumba.
- Preheat isitifiketi ekushiseni okuphezulu. Faka amaqebelengwane ku-steamer, kanye nomusi womzuzu okungaba ngu-10. Khonza ngokushesha.
Amathiphu
- Ukuze ugcwalise ubhontshisi obomvu obomvu, ungathenga i-anko esenziwe ngaphambili, noma i-koshian (ebushelelezi obomvu obhontshisiwe) kusuka esiteshini esiqandisini sezitolo zokudla zaseJapane noma zase-Asia, noma emathini amisiwe eshaloffu.
- I-Manju iyakujabulela kakhulu uma idliwa ngokushesha ngemuva kokuba yenziwe. Iningi, uma isiqandisini singeke sigcine ukuthungwa kwawo kwangempela noma ukunambitheka.
- I- steamer yokudla ngokuvamile iyadingeka ukwenza i-manju.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 145 |
| Inani lamafutha | 1 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 1 g |
| I-cholesterol | 0 mg |
| I-sodium | 336 mg |
| Ama-carbohydrate | 10 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 25 g |