Muna kashe shekarar 2021 muna ƙirƙirar guguwa da cin abin da muka yi. Duk yana da kyau. Yawancinsu suna da kyau sosai. Wasu daga cikinsu na musamman ne.
Yayin da muke waiwayar shekarar, ga Auld Lang Syne, wannan shine abincin da muke tunawa da shi sosai. A safiyar zafi ta bazara ko kuma daren hunturu mai sanyi, abubuwan da muke tunawa da su na abincin shekara suna zuwa mana a rai.
Da kuma tarts ɗin cakulan madara mai malt. Da kuma biredi na strawberry. Da kuma puffs na dankali. Da kuma cream puffs.
A gaskiya ma, kusan sun yi yawa da ba za a iya lissafawa ba. Shi ya sa muke alfahari da gabatar da girke-girken da muka fi so na 2021.
1. Don yin caramel: A haɗa ruwa, sukari, da ruwan masara a cikin tukunya mai girman lita 2. A juya a kan wuta mai matsakaicin zafi har sai sukarin ya narke gaba ɗaya. A tafasa, sannan a wanke gefen tukunyar da goga mai laushi na halitta da aka tsoma a cikin ruwa. A tafasa ba tare da juyawa ba har sai cakuda ya yi launin zinari matsakaiciya.
2. Kashe wuta sannan a zuba man shanu nan take; a juya har sai ya narke. A zuba kirim a ciki a lokaci guda a juya. Kada ku damu idan wani daga cikin kirim ya yi kumbura. Idan zai yiwu, a danne alewa ko ma'aunin zafi na soya a gefen kaskon.
3. A mayar da wutar zuwa matsakaicin zafi sannan a tafasa. A dafa zuwa digiri 242. A zuba a cikin akwati. Kar a juya a wannan lokacin. A bar shi ya huce zuwa zafin ɗaki. A bar shi na akalla kwana ɗaya.
4. Yi gajeren burodin hazelnut: A yi layi a kan kaskon 9 x 13-inch da takardar takarda. A fesa takardar da gefen kaskon da feshi mara mannewa. A shirya shi a kan shiryayye.
5. Sai a zuba hazelnut da aka gasa a cikin kwano na na'urar sarrafawa sannan a tace har sai ya niƙa. Kada a yi masa aiki fiye da kima ko kuma za a yi masa kumfa. A cire a cikin babban kwano a zuba Crispy Rice Cereal. A gauraya sosai sannan a ajiye a gefe.
7. A narke cakulan a cikin tukunyar jirgi biyu ko kuma a cikin microwave a rabin wuta. A zuba shi a kan hadin hazelnut/hatsi sannan a gauraya shi da sauri da babban cokali ko hannuwa masu safar hannu. A zuba a cikin kaskon da aka shirya sannan a shafa shi nan da nan da bayan cokali da aka fesa ko hannuwa masu safar hannu. Idan ya yi sauri sosai, a saka shi a cikin tanda a mafi ƙarancin wuri na ƴan mintuna don ya huce.
8. Sai a zuba caramel ɗin a cikin microwave ko a dafa a kan tukunyar tukunya mai ninki biyu har sai ya yi laushi. Kada a juya fiye da yadda ake buƙata. A zuba shi a kan gyada mai kauri sannan a shimfiɗa shi daidai gwargwado.
9. Yi marshmallows: A yayyafa gelatin a cikin ¼ kofin ruwan sanyi. A juya don ya jika shi duka; a ajiye a gefe.
10. A saka farin kwai da ruwan vanilla a cikin kwano na blender. A yi amfani da abin da aka haɗa da whisk, a yi ta bugawa a matsakaicin gudu har sai ya yi laushi. A hankali a zuba kofi 1/4 na sukari, a yi ta bugawa har sai ya yi tauri.
11. Da zarar farin ƙwai ya fara, a zuba rabin kofi na ruwa, sauran ¾ kofi na sukari da ruwan masara a cikin ƙaramin tukunya. A tafasa a wanke gefen tukunyar da buroshi da aka tsoma a cikin ruwan sanyi. A dafa zuwa zafin digiri 240.
12. Idan farin ƙwai ya taurare kafin ruwan ya kai zafin jiki, rage saurin mahaɗin gwargwadon iko sannan a ci gaba da doke farin ƙwai. Kar a kashe injin haɗa ƙwai.
13. Da zarar ruwan ya kai zafin jiki, a hankali a zuba shi a cikin kwano mai hadewa. A gwada zuba ruwan tsakanin kwano da ruwan don ya shiga kai tsaye cikin ruwan wuka ko kwano. A zuba gelatin a cikin microwave na ƴan daƙiƙa, sannan a zuba shi a kan farin kwai. A doke har sai ya yi sanyi ya kuma yi tauri.
14. Idan caramel ɗin ya taurare, yi amfani da na'urar busar da gashi don dumama saman caramel ɗin don marshmallows ɗin su manne a kai. Nan da nan sai a zuba marshmallow ɗin a kan caramel ɗin sannan a shafa shi. A huce gaba ɗaya.
15. Yi ganache: A dafa kirim, syrup na masara, da man shanu a cikin ƙaramin tukunya har sai sun yi tururi amma ba su tafasa ba. A tsoma cakulan a cikin kirim mai zafi a bar shi ya huta na ƴan mintuna. A hankali a juya har sai ya yi laushi; kada a yi ta juyawa da ƙarfi sosai ko kuma za a samar da kumfa a cikin ganache. A zuba ganache a kan marshmallow a bar shi ya yi laushi. A sanya a firiji na tsawon awanni ko dare ɗaya.
16. Don yin hidima: Yi amfani da ƙaramin spatula mai laushi don sassauta gefuna sannan a sanya a kan allon kek. Da gefen dama sama, a yanka layuka 6 da wuka mai zafi da layuka 4 a ƙasa. Dole ne a tsoma wuka a cikin ruwan zafi sosai kuma a busar da shi da sauri da tawul ɗin takarda tsakanin yanka. Bari wuka ta narke a cikin ganache, za ta huce ta yanke kai tsaye.
17. Domin adanawa, a ajiye a cikin akwati mai hana iska shiga a zafin ɗaki na kwana ɗaya ko biyu. Don adanawa na tsawon lokaci, a sanya a cikin firiji.
Kowace hidima: kalori 314; 15g mai; 9g mai cike da kitse; 22mg cholesterol; 3g furotin; 44g carbohydrate; 41g sukari; 1g fiber; 36mg sodium; 32mg calcium
3. A soya albasa a hankali a kan wuta mai matsakaicin zafi. Wannan zai ɗauki minti 30 zuwa 50 ko fiye, ana juyawa lokaci-lokaci idan ana buƙata.
4. Albasa za ta saki danshi yayin da take dahuwa, amma idan ka ga tana manne a cikin kaskon, sai ka ƙara ɗan ruwa don hana ƙonewa sannan ka fitar da duk wani ɗanɗano mai daɗi daga ƙasan kaskon.
5. Kana son albasa ta yi launin ruwan kasa mai duhu - kusan "launi na bourbon." An yi musu caramel sosai a lokacin.
6. A yayyafa fulawar a kan albasar da aka dafa, a juya sosai don a rarraba fulawar daidai gwargwado. Ba kwa son a sami dunkule a cikin fulawar har sai an ƙara ruwan da aka ƙara.
7. Zuba kofuna biyu na ruwan 'ya'yan itace a kan albasa, kuna juyawa yayin da kuke tafiya. Ƙara sauran kofuna huɗu na ruwan 'ya'yan itace a cikin kofuna biyu a lokaci guda, kuna ci gaba da juyawa don tabbatar da cewa babu ƙuraje da ke buƙatar juyawa.
8. A tafasa miyar sannan a dafa na tsawon minti 30, ana juyawa lokaci-lokaci, sannan a zuba ruwan tsami da barkono.
10. Raba miyar mai zafi a tsakanin kwano 6 masu jure zafi. Sanya yanka burodi guda 2 a saman. Sanya rabin kofi na cuku da aka soya a saman kowane kwano, a yi taka tsantsan wajen rufe burodin.
11. Narke cuku a ƙarƙashin injin gasa. Ka kula da wannan domin yana ɗaukar mintuna 2 zuwa 4 ne kawai ya danganta da injin gasa.
Kowace hidima: kalori 622; mai 34g; mai 19g mai cike; cholesterol 97mg; furotin 29g; carbohydrate 50g; sukari 11g; fiber 3g; sodium 1,225mg; calcium 660mg
Lura: Idan ba za ka iya samun man shanu mai laushi ba, yi amfani da man shanu mai laushi. Yi amfani da kofuna 7/8 na man shanu da ¼ na ruwa maimakon ruwa da cuku mai laushi. Duk sauran abubuwa iri ɗaya ne.
2. Da ruwan wukake na ƙarfe a wurinsa, sai a zuba fulawa, garin madarar shanu, yisti mai sauri, sukari da gishiri a cikin kwano na injin sarrafa abinci. A yi aiki na kimanin daƙiƙa 5 don haɗa komai. Da injin ya fara aiki, a zuba ruwan a cikin bututun ciyarwa; a sarrafa har sai ƙwallo ta yi. A ci gaba da sarrafawa na daƙiƙa 30 don a cusa kullu. Ya kamata kullu ya hau kan ruwan wukaken ya kuma tsaftace kwano, amma ya kasance mai laushi.
3. A cire daga kwano. Idan ya ɗan manne (watakila yana da ɗanɗano), a murƙushe da hannu sau 5 ko 6, sannan a miƙe shi zuwa faifan diski mai kauri inci 1/2. A naɗe da filastik a saka a firiji na tsawon minti 60 zuwa 90, ko kuma har sai ya yi tauri sosai a gefuna, kimanin inci 1/2. Idan ana amfani da fil ɗin birgima na marmara, a saka shi a cikin firiji.
4. A halin yanzu, a yanka kowace sandar man shanu rabi-rabi, sannan a yanka kowace yanki rabi-rabi tsawonta. Sannan a yanka kowanne daga cikin wadannan tsawon zuwa guda 8. A ajiye man shanu a cikin firiji don ya yi kauri.
5. Cire kullu daga firiji. Raba faifai zuwa sassa 4, kowanne sassa 3. Sanya ruwan ƙarfe a cikin kwano sannan a sanya guda 3 na kullu da rabin man shanu a cikin na'urar sarrafawa. A sarrafa har sai mafi girman man shanu da kullu sun kai girman wake. A juya zuwa saman aiki. A maimaita sau 3 ko fiye a jere.
6. A kan saman da aka yi fulawa kaɗan, a yi siffanta cakuda zuwa murabba'i mai kusurwa huɗu kimanin inci 6 x inci 4. A ɗan yi fulawa a saman kullu kaɗan sannan a mirgine shi zuwa murabba'i mai kusurwa huɗu kimanin inci 18 x inci 6, a kiyaye ƙarshen murabba'i gwargwadon iko da kuma gefen a miƙe gwargwadon iko. A miƙe shi da hannuwanku don hana man shanu ya watse. A goge fil ɗin da aka yi birgima akai-akai da tawul na takarda sannan a goge saman aikin da abin goge burodi ko wuka don hana kullu mannewa.
7. Yi amfani da goga na yin burodi ko goga mai don goge fulawar da ta wuce gona da iri daga kullu don yin burodin ya manne da kyau. A tsakiyar ƙarshen sama da ƙasan kullu sannan a ninka shi zuwa huɗu. A sake goge fulawar da ta wuce gona da iri sannan a ninka ta biyu. A juya kullu don gefen da aka naɗe ya kasance a hagu. Tsarin birgima, naɗewa, da juya kullu ana kiransa "juyawa."
8. A maimaita birgima, naɗewa, da juyawa ta wannan hanyar, sannan a sake, har tsawon jimillar juyawa 3. Tunda man shanu ya daskare kuma kullu ya daskare sosai, ya kamata a kammala dukkan da'ira 3 ba tare da sanyaya kullu a tsakani ba. Duk da haka, idan ya cancanta, a sanya kullu a kan takardar yin burodi a saka a cikin firiji na tsawon minti 15 zuwa 20 kafin a ci gaba. Kullu zai yi laushi a kowane juyawa, amma man shanu zai kasance a bayyane. Ana iya sanya kullu a cikin firiji tsakanin zagaye idan ana so.
9. Bayan da'ira ta uku, a saka kullu a cikin jakar filastik a saka shi a cikin injin daskarewa na kimanin minti 30 don ya yi kama da siffarsa. Idan ba za a yi amfani da kullu nan da nan ba, a cire shi daga firiji bayan minti 30 a saka a cikin firiji na tsawon kwana 3 kafin a yi amfani da shi. A madadin haka, ana iya daskare kullu na tsawon watanni 3 zuwa 4 bayan an gama. A wannan yanayin, a narke a cikin firiji na tsawon awanni 24 kafin amfani.
10. A cika rabin tukunya mai girman inci 9 x 13 da ruwan famfo mafi zafi da ake da shi. A sanya a ƙasan tanda ko a kan ƙaramin rakodin da za a iya samu. A sanya rakodin a saman uku na tanda. A rufe ƙofar.
11. A layi zanen gasa guda biyu da takardar takarda. A raba kullu biyu. A mayar da rabin kullu zuwa firiji. A kan saman da aka yi fulawa kaɗan, a yi amfani da fil mai birgima don cire kullu sau da yawa don sauƙaƙe birgima. A mirgina kullu zuwa murabba'i mai inci 8×24. Idan inci 24 yana da wahala, a mirgina zuwa aƙalla inci 18.
12. A yanka zuwa guda 4 daidai gwargwado. A yanka kowanne daga cikin wadannan murabba'ai biyu a rabi a kusurwa. Kowanne yanki yana da murabba'i da kusurwoyi biyu masu kaifi. A hankali a ja kusurwoyin murabba'i gefe don a daidaita alwatika kadan. A mirgina shi tsawonsa, a hankali a mike kullu don a mike shi bayan an fara mirgina na farko. A sanya a kan takardar yin burodi da aka shirya a kasa sannan a sanya kusurwoyin "wutsiya" a kasa. A lankwasa karshen zuwa tsakiya don samar da siffar wata. A rufe mirgina da tawul sannan a maimaita aikin da sauran rabin kullu. A sanya tire a cikin tanda a tashi har sai ya ninka girmansa, kimanin awa 1.
13. Cire tiren daga tanda kuma cire ruwa. A kunna tanda zuwa digiri 350. Yayin da tanda ke dumamawa, a goge croissants ɗin da ƙwai da aka busar. A sanya kowane kasko a cikin wani kaskon daban mai girman iri ɗaya sannan a gasa a cikin babban kaso na sama na tanda na kimanin minti 25, har sai ya yi launin ruwan zinari kuma ya yi tauri har sai ya taɓa.
14. Don shiryawa gaba: A daskare bayan gasawar ta huce gaba daya. Domin yin hidima, a ajiye shi kai tsaye daga firiji a kan takardar yin burodi sannan a dumama shi a cikin tanda mai zafi digiri 350 na kimanin minti 10.
Kowace hidima: adadin kuzari 230; 14g mai; 9g mai cike da kitse; 44mg cholesterol; 4g furotin; 21g carbohydrate; 2g sukari; 1g fiber; 239mg sodium; 25mg calcium
1. A kunna injin gasa. A shafa takardar yin burodi a kan takardar yin burodi (ɗan man shanu a ciki zai taimaka wa takardar ta tsaya a wurin). A sa barkonon barkono a kan takardar yin burodi, a yayyafa mai, sannan a gasa, ana juyawa akai-akai, har sai ya ƙone kuma ya yi baƙi. A cire daga tanda, a saka a cikin jakar filastik a rufe a kai. Kar a kashe injin gasa. A shafa yankakken eggplant da mai, a shimfiɗa su a layi ɗaya a kan takardar yin burodi, sannan a gasa har sai sun yi launin zinari a ɓangarorin biyu; wannan zai ɗauki matakai da yawa.
3. Idan barkonon kararrawa ya yi sanyi sosai, a bare, a cire tsaba, sannan a yanka ɓawon. A yi yanka na eggplant a cikin kaskon da aka shirya. A niƙa rabin kofi na Emmentaler sannan a yanka sauran zuwa yanka-yanka ...
4. Sanya takardar yin burodi a cikin kaskon yin burodi, zuba ruwan zafi a kusan rabin bangarorin biyu sannan a gasa na tsawon awa 1.
5. A halin yanzu, a sanya tumatir, cokali biyu na mai, da tafarnuwa a cikin ƙaramin tukunya, a ƙara gishiri da barkono, sannan a dafa a kan matsakaicin wuta, ana juyawa akai-akai, na tsawon minti 20. A cire a jefar da tafarnuwa.
6. Cire kaskon daga tanda, a cire shi a kan faranti mai ɗumi, a jefar da takardar a yi hidima da miyar tumatir.