I-Maple Fondant iyi-candy ebushelelezi, enomusa egcwalisa ukunambitheka kwe-maple ngesibindi. Isiraphu ye-maple yisisithako esiyinhloko kule recipe ye- fondant , ngakho-ke kubalulekile ukusebenzisa isiraphu yangempela ye-maple (hhayi isiraphu ye-pancake enamapulangwe!) Bese ukhetha isiraphu enamathandayo.
Ngokwemvelo yayo, le fondant maple iyinhle kakhulu. Uma uzochofoza ama-creams ngephokolethi futhi / noma uwagcobe ngamantongomane, ungalinganisa ushukela ngokusebenzisa umshokoledi omnyama namantongomane anokasawoti, kokubili ukuthi yikuphi i-pair enhle kakhulu nale nhlanhla.
Uma ungakaze wenze i-fondant endala ngaphambili, hlola lesi sifundo sesithombe esibonisa indlela yokwenza i-fondant . Ungase futhi ujabulele lolu hlu lwamaphikishi ama-maple candy , noma iresiphi usebenzisa le fantant, i-Maple Fondant Acorns.
Okuzokwenza
- 2 izinkomishi real siphuphu isiraphu
- 1/4 indebe ukukhanya isiraphu corn
- 1/2 indebe ukhilimu olunzima
- 1/4 indebe yamanzi
- Gcoba ukhilimu we-tartar
- 1/2 tsp. usawoti
- 12 oz. ushokoledi omnyama (ozikhethela)
- 1/2 indebe eqoshiwe enamanzi anosawoti (ozikhethela)
Indlela Yokwenza
1. Lungisa ipanethi ye-9x13 ngokuyifiphaza ngokupheka ukupheka okungaphephile bese uyibeka eceleni manje.
2. Faka isiraphu ye-maple, isiraphu yamabele, ukhilimu, amanzi, ukhilimu we-tartar, nosawoti esikhwameni esiphansi esisezingeni eliphansi bese ubangele ndawonye. Beka ipanini phezu kokushisa okuphakathi.
3. Sula izinhlangothi zomphetho ngesikhumba sokudoba emanzini ukuvimbela amakristalu ushukela ekufakeni, bese ufaka i-thermometer candy.
4. Qhubeka ukupheka uswidi, uvuselele njalo, uze ufinyelele ku-degrees F (115 C) ku-thermometer ye candy. Kanye nge 240 F, ususe ipani kusuka ekushiseni uphinde uthele i-candy ku-pan e-9x13 elungiselelwe.
5. Vumela i-fondant ipholile cishe imizuzu engama-10, kuze kube yilapho ifudumele kodwa ingasetshenziselwa ukuthinta. Qala ukuvuselela konke kanye nekhasi lezinkuni. Lokhu kubizwa ngokuthi "ukhilimuza" i-fondant futhi kusebenza kangcono uma uhambisa iphethini yesibalo-8, uhlambalaza i-fondant ndawonye, uyisebenzela ibe ngumumo owodwa, bese uyibuyisela phakathi.
6. Njengoba ukhiqiza i-fondant, iyophuma kusuka ekhanyayo futhi eguquguqukayo ibe yinkanyezi futhi i-opaque futhi iqala ukukhula. Qhubeka ukuyisebenza, futhi ekugcineni iyolahlekelwa ukukhanya kwayo futhi ibe ne-opaque xaxa futhi ibe nokuthungwa okufana nomfutho nokuphela komzimba. Le nqubo yokhilimu ithatha isikhathi esithile, mhlawumbe imizuzu engama-20, ngakho-ke zilungiselele nezinye izingalo uma kudingeka.
7. I-fondant izokufika endaweni lapho ilukhuni, iqinile, futhi ingenakukwazi ukuqhubekela phambili. Hlola nge-rolling piece into ibhola. Uma iphethe ukuma kwayo futhi ingawa, i-fondant isilungile. Uma kungenjalo, qhubeka usebenza ngepuni kuze kube nzima. Ungayifaka ngokubambelela bese uyigcina endaweni yokushisa ekamelweni, noma uyiqhube ibhola ngokushesha.
8. Uma usugibele ibhola, ungawafaka ama-nutants kumantongomane ochotshoziwe, noma ungawafakela ushokoledi bese ufafaza ushokoledi ngamantongomane oqoshiwe noma izithelo zomisiwe. Uma uzoziphopha nge tshokoleta, gcina amabhola ase-fondant aqoqwe esiqandisini ukuze uqine ngenkathi usunguncibilikisa ushokoledi ku-microwave.
9. Uma ushokoledi ushibilikile, gcoba izikhungo ze-maple zibe yi-chocolate ngesikhathi esisodwa, bese ubeka izikhungo ezigxotshiwe ephepheni lokubhaka noma elenziwe ngamaphepha e-paper. Ufafaze iziqongo ngamantongomane aqoshiwe noma izithelo zomisiwe oqoshiwe ngenkathi ushokoledi usamanzi.
10. Faka i-tray esiqandisini ukuze uqinise ushokoledi cishe imizuzu engu-15. Gcina amabhodlela aseMaple Fondant aqoshiwe esitsheni esingenalutho esiqandisini esiqandisini, bese uvumela ukuba bafike ekamelweni lokushisa ngaphambi kokuba bakhonze kangcono ukunambitheka nokuthungwa.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 133 |
| Inani lamafutha | 6 g |
| I-Fat egcwele | 3 g |
| I-Fat Unsaturated | 2 g |
| I-cholesterol | 4 mg |
| I-sodium | 39 mg |
| Ama-carbohydrate | 18 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 1 g |