Ntụziaka a maka nchịkọta chiiz cherry bụ nke a na-eji obere pastry na-esi ike, ọ bụkwa brunch zuru oke ma ọ bụ nri achịcha ụtụtụ. Nke a ga-adaba na Viennoiserie (French maka "Viennese specialties") nke ụdị mmiri, tinyere ndị croissants, brioche, chocolate chocolate, danish, na ndị ọzọ. A na-achọta ọgwụ ndị a na ụtụtụ nri ụtụtụ na hotels ndị kacha mma nakwa na ndị na-eme achịcha na Eastern Europe.
Ihe Ị Ga-achọ
- 1 uzommeputa
- Blitz Puff Pastry
- Maka cheese na-ejuputa: (na-eme ka iko 2)
- 12 ounce na-egbu nri cheese
- 6 tablespoons sugar granulated
- 1/3 iko cornstarch
- 3/4 teaspoon lemon
- zest
- 3/4 teaspoon oroma zest
- 1 teaspoon vanilla
- 2 nnukwu àkwá
- N'ihi na apricot glaze: (na-eme ka 2 iko)
- 3/4 iko apricot jam
- 3/4 iko mmiri
- 3/4 iko syrup
- 1/3 iko ika
- N'ihi na cherry ndochi: (na-eme ka 2 iko)
- 2 tablespoons cornstarch
- 1/2 cup cherry juice or water, nkewa eji
- 1/2 iko sugar, ma ọ bụ karịa ka ọ dị mkpa
- 3/4 teaspoon
- ihe ọṅụṅụ lemon
- 1/4 teaspoon pawuda
- 1/8 teaspoon
- nutmeg
- 1/8 teaspoon nnu
- 3 iko akpọrọ cherị (nke dị ọhụrụ, nke kpọnwụrụ akpọnwụ)
- 1 tablespoon butter
Otu esi eme ya
- Iji mee ka pastry blitz puff: N'elu ala ma ọ bụ marble na-enweghị atụ, tụgharịa nsị anụ n'ime ntanetị 20x16-inch. Jiri igwe ma ọ bụ mma mma na-egbu nri, belata ntụ ọka n'ime oghere 20 (4-inch). Mee oghere na mpempe akwụkwọ a na-eji akpụkpọ anụ mee ka ọ bụrụ ihe dị ka minit 10.
- Iji mee ka chiiz mejuputa: N'okpo ihe ozo, ude bred, sugar, cornstarch, lemon na orange orange, na vanilla ruo mgbe di nma na ìhè. Tinye àkwá ma tie aka ruo mgbe ị ga-eji ire ụtọ. Enwere ike ịmejuputa ihe ọ bụla na-efunahụ ọ bụla n'ime ihe kpuchie ya ruo ụbọchị abụọ.
- Iji kpoo nkata: N'ogige 4-inch nke mgwakota agwa na ọkara iji mee triangle. Debe triangle ahụ ka ebe njedebe nke triangle ahụ si n'ebe ị nọ pụọ. Jiri mma di nkpa iji mee ka ihe ndi ozo dakwasiri abuo di nkpa nke triangle. Ihe ndị a ga-abata n'ime pasent 1/4 nke isi ma ekwesịghị ịkpụchasị kpam kpam site na isi. Ihe abụọ a na-eme ka ọkpụkpụ ahụ maka nkata.
- Mepee triangle na brush nke ọma na akwa na-asacha. Gbanye otu nkata ka ọ kwụnye n'akụkụ nke ọzọ. Tinyegharịa na nke abụọ. Tinye 1 tablespoon nke chiiz na-ejuputa na nkata ọ bụla. Nyefee na mpempe akwụkwọ na nsị maka ọtụtụ minit ka ị na-ekpo ọkụ ahụ ruo 425 degrees. Nri nkata ruo mgbe aja aja aja, ihe dika nkeji 20. Nyefee na rakorita racks na ahịhịa na apricot na-ekpo ọkụ ka na-ekpo ọkụ.
- Iji mee apricot glaze: Na saucepan, jikọta jam, mmiri, ọka syrup, na brandi. Were na obụpde n'elu okpomọkụ dị elu, na-akpali ruo mgbe agbazere kpamkpam. Nwee aka site na ntanye izipu sie n'ime nnukwu efere. Jiri mgbe ị ka na-ekpo ọkụ. Kpoo oyi na refrigerate n'ime ihe mkpuchi maka izu 3.
- Iji mee ka cherry jupụta: Na obere efere, jikọta cornstarch na iko 1/4 iko ma ọ bụ mmiri, na-akpali ruo n'ọkụ kpam kpam. Na onye na-ajụ ihe dị na ya, jikọta ihe ọṅụṅụ na-atọ ụtọ nke mmiri ma ọ bụ mmiri, sugar, lemon juice, cinnamon, nutmeg, and salt. Weta na obụpde n'elu okpomọkụ, na-akpali ruo mgbe shuga na-agbaze. Tinye nchịkọta cornstarch ma laghachi na obụpde, na-echegharị mgbe niile, ruo mgbe ọ ga-agbazi ma dị ezigbo ire, ihe dị ka minit 3. Add cherị na simmer ruo mgbe cherị dị nnọọ obi, 5-6 nkeji. Tinye sugar ọzọ ma ọ bụrụ na ọ dị mkpa. Wepu nchikota site na kpoo ma nwuo na butter ruo mgbe o gbazee. Nyefee na nnukwu efere na ice saa na dị jụụ, na-akpali ụfọdụ mgbe ụfọdụ. Ozugbo njuputa ahụ ruru okpomọkụ dị ọkụ, ọ dị njikere iji ma ọ bụ chekwaa n'ime igbe kpuchiri n'ime refrjiraeto ruo ụbọchị 10.
- Ngaji 1 tablespoon cherry na-ejuputa n'ime nkata ọ bụla. Kpoo nkpu chakoo tupu i jee ozi.
Isi ihe: "ezumike & anụ ọhịa" (Lebhar-Friedman Books, 2005)
| Nutritional Guidelines (kwa na-eje ozi) | |
|---|---|
| Calories | 257 |
| Ọnụba abụba | 12 g |
| Abụba buru ibu | 5 g |
| Abụba na-enweghị ntụpọ | 3 g |
| Cholesterol | 64 mg |
| Sodium | 117 mg |
| Carbohydrates | 31 g |
| Fri nri | 1 g |
| Protein | 4 g |