A maara kuki ndị a crunchy dịka kletskoppen na Netherlands na, kama nke a, dị ka Brugse kant ("lace nke Bruges") na Belgium, na-ezo aka na larịị dị mgbagwoju anya obodo obodo Belgium bụ, ma ọ bụ kuki ndị ahụ na-adịghị mma.
Ntụziaka a sitere na pastry na Europe 2009 ma bipụta ya na ikike nke onye nkwusa ahụ. Ebube mbụ nke Europe dị na brackets. Ebe ọ bụ na e dere akwụkwọ ahụ maka chefs, ọnụ ọgụgụ dị nnọọ ukwuu. Otú ọ dị, nke a na-eme ka uzommeputa dị nnọọ mma maka onyinye oriri ma ọ bụ onyinye nri. I nwekwara ike ịkwụsị uzommeputa, ma ọ bụrụ na ịchọrọ.
Ihe Ị Ga-achọ
- 3 1/4 iko / 750 g butter
- 13 3/4 iko / 2750 g sugar (granulated)
- 6 2/3 tbsp / 50 g kiriam (ala)
- 5 tsp / 25 g nnu
- 1 pint / 500 ml mmiri
- 10 iko / 1250 g ntụ ọka (niile-nzube)
- 7 iko / 750 g almọnd (chopped)
Otu esi eme ya
Ghichaa bọta ma were ya na sugar, cinnamon, nnu na mmiri. Gwa na ntụ ọka ahụ ma jiri nlezianya gwakọta na almọnd chopped. Mee ka mgwakota agwa zuo ike ruo ọtụtụ awa n'ime ngwa nju.
Mee obere bọọlụ na ngaji ma ọ bụ ice cream scoop ma tinye akwụkwọ nchịkwa. Kpuchie ya na mkpuchi plastik ma mee ka ọ dị ntakịrị.
Kpochie plastic ma kpochaa kuki maka minit 8 na oven na 350 degrees F (180 degrees C).
Ọ bụrụ na ọ dị mkpa, ịnwere ike ịme kuki ahụ mgbe ị risịrị. Kwe ka ị dị jụụ n'ọdụ ụgbọ mmiri na-echekwa ma na-edebe ihe nchekwa ụgbọelu. Jiri kọfị rụọ ọrụ ma ọ bụ jiri ya dị ka ihe eji emee ọnụ.