Ngenze isinkwa samathambo emshinini wesinkwa se-Zojirushi, kodwa kufanele sisebenze nanoma imuphi umshini wesinkwa esimaphakathi nesinkwa nekhekhe noma umjikelezo wesinkwa esheshayo. Hlanganisa izithako ndawonye ngesitsha kuqala ukuqinisekisa ukuthi zihlangene kahle.
Sebenzisa ama-puree wamathanga okheniwe noma ayenziwe.
Okuzokwenza
- 1/3 indebe yamafutha yemifino
- Amaqanda amakhulu amathathu
- 1 1/2 izinkomishi puree ithanga
- 1 inkomishi ushukela granulated
- 1 1/2 amathisipuni ukupheka powder
- 1/2 isipuni sibheka soda
- 1/4 ithisipuni usawoti
- I-3/4 isipuni isinamoni
- 1/4 ithisipuni umhlabathi nutmeg
- 1/4 isipuni isisindo somunwe
- Izinkomishi ezintathu ufulawa wonke
- 1/2 indebe eqoshiwe i-walnuts noma i-pecans, ngokuzithandela
Indlela Yokwenza
- Hlanganisa ipanethi yomshini wesinkwa nokupheka okungapheliyo ukuphefaza noma ukupayiza.
- Esikhathini, faka amafutha omquba, amaqanda, i-pumpkin puree, bese ushukela ndawonye kuze kuhlanganise kahle.
- Hlanganisa i powder yokupheka, i-soda, usawoti, izinongo, nofulawa kuze kube yilapho uxubene.
- Thela i-batter engxenyeni yomshini olungiselelwe isinkwa bese usetha ikhekhe noma umjikelezo wesinkwa esheshayo.
- Engeza amantongomane aqoshiwe ku-beep, uma usebenzisa.
- Khipha ngokucophelela lesi sinkwa kusukela epanini nasemasakeni bese uphuma emgodini ukuze uphole.
Amathiphu nokuhluka
- Uma ufisa, engeza cishe 1/2 indebe yezithelo zomisiwe, ama-cranberries omisiwe, noma ushokoledi chips kanye namantongomane aqoshiwe.
- Iziqondiso ze-oven: Esikhathini sokuxuba, hlanganisa zonke izithako, kuhlanganise namantongomane. Bhaka isinkwa ku-350 F epanini lokugcoba lokugcoba emaminithini angaba ngu-50 kuya kwangu-60, noma kuze kube yilapho i-toothpick efakwe phakathi nendawo iphuma ihlanzekile.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 166 |
| Inani lamafutha | 9 g |
| I-Fat egcwele | 1 g |
| I-Fat Unsaturated | 5 g |
| I-cholesterol | 56 mg |
| I-sodium | 195 mg |
| Ama-carbohydrate | 19 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 3 g |