Le recipe ivela kuViola Buitoni, inzalo yomndeni owasungula inkampani yaseBuitoni pasta kanye nenkampani yasePerugina ushokoledi ePerugia, e-Italy. I-Perugina mhlawumbe idume kakhulu njengabenzi bezingqungquthela ze- Baci ze- hazelnut-chocolate, ngayinye equkethe inothi yothando efihlekile ngaphakathi kwe-wrapper.
Le zokupheka zihlanganisa i-Baci chocolates, i-ricotta esisha, ushizi, i-espresso, i-rum kanye nesithako esimangazayo: i-pinch yamnyama omnyama, okwebhande elicebile nelinamafutha.
Okuzokwenza
- I-Pasta Frolla (i-Crust):
- 270 amagremu ufulawa wonke
- 100 amagremu kashukela (okusanhlamvu okusanhlamvu)
- 135 amagremu egumbi lokushisa lokushisa
- 4 izikhupha zamaqanda
- Isihlamba esilisiwe se-orange (noma ilamula)
- I-pinch yolwandle usawoti
- Ukugcwalisa:
- 6 Baci Perugina chocolates
- 2/3 pound fresh ricotta ushizi
- 2 wezipuni ushukela granulated
- 1/4 indebe enamandla i-espresso engenamvubelo
- 2 wezipuni rum
- I-pinch ye-pepper emnyama
- Amaqanda amathathu okushisa amaqamelo
- Izipuni ezi-2 ezingenayo i-cocoa powder
Indlela Yokwenza
Beka zonke izithako ze-crust esitsheni se-mixer bese ugqoka umxube nge-attachment ye-paddle. Sebenza ngejubane eliphakathi ukuya phezulu kuze baqale ukuhlangana ndawonye ngezinqwaba ezinkulu.
Ungabi nalutho phezu kwesiqeshana sokugqoka epulasitiki bese ubuthana ngendwangu yeminwe yakho. Yenza inhlama ibe yidiski ebanzi bese uyibopha ngokuqinile ngopula epulasitiki.
Uma usebenzisa iprosesa yokudla, uphaqa kuze kube sekugcineni izithako ziqala ukuhlangana ndawonye, bese uqhubeka njengenhla.
Beka esiqandisini ukuphumula okungenani imizuzu engama-30.
Okwamanje, lungiselela ukugcwaliswa:
Pulse i-Baci ku-processor yokudla kuze kube yilapho esegwedeni.
Push i ricotta nge-sieve emihle. Hlanganisa ne-ushukela ne-whisk uze ube bushelelezi futhi ubumnyama. Hlanganisa ku-espresso, i-rum ne-pepper.
Hlukanisa amaqanda bese ubeka abamhlophe eceleni. Sebenzisa izikhupha zibe yingxube ye-ricotta eyodwa ngesikhathi. Okokugcina, hlanganisa eBaci.
Lungisa ihhavini ku-325˚F.
Hlanganisa inhlama ye-crust ibe ngaphansi kwe-1/4 "eningi futhi ubeke epanini noma ngendandatho. Sika inhlama eyinqwaba ehlangothini (ungayisebenzisa ukwenza amakhukhi), unqothule phansi ngezitsha zemfoloko bese ubeka igobolondo le-tart esiqandisini ukuze ushaye.
Basha amaqanda amaqanda abe yizintaba ezinzima futhi uwafake ngokucophelela ukhilimu we-ricotta, uhambise phezulu kwe-spatula phansi futhi emuva nangaphandle uma abamhlophe bethola i-lumpy.
Thelela ukugcwalisa igobolondo elibandayo bese ufaka i-pan yesikhumba esitokisini se-cookie.
Bamba amaminithi angu-50 kuya kwangu-60. Hlola isigamu ngokupheka: uma phezulu kwe-tart ithola igolide kakhulu, itende elingenalutho ne-aluminium foil isikhathi esisele sokubhaka.
Ikulungele uma i-bouncy kodwa hhayi i-jiggly ne-toothpick efakwe phakathi iphuma kancane kancane kodwa ihlanzekile.
Vumela okupholile nokuthuli kancane ngokusebenzisa i-strainer yetiyi ne-cocoa powder ngaphambi kokukhonza.