Kusakaniza keke kumapangitsa kuti mipiringidzoyi ikhale yosavuta kukonzekera, komanso madzi a mandimu, zest, ndi kokonati amawonjezera kuwonjezera.
Izi ndi mipiringidzo yokoma yopanga chochitika chakumapeto kapena kumapeto kwa mlungu. Zakudya zatsopano za mandimu ndizofunikira kwambiri, ndipo kokonati imati "chinthu china chowonjezera."
Zokhudzana
Mchere wa kirimu wa kirimu
Chimene Mufuna
- Phukusi 1 (pafupifupi 18.75 ounces) vanila kapena keke yakuda
- 2 mazira, ogawanika
- Supuni 5 zinasungunuka batala
- Chikho cha 1 chokoma chokoma
- 8 ounces kirimu tchizi, kutentha kutentha
- Supuni 1 yatsopano mandimu
- Supuni 2 mpaka 3 finely grated ndimu zest
- 1/2 chikho granulated shuga
Momwe Mungapangire Izo
Dothi ndi ufa wa potola 13-by-9-by-2-inch kuphika poto kapena kupopera ndi kuphika mankhwala (mtundu ndi ufa). Kutentha kotentha ku 350 ° F (180 ° C / Gasi 4).
Mu mbale yosakaniza ndi chogwiritsira ntchito magetsi, ikani makina osakaniza ndi dzira limodzi, batala wosungunuka, ndi kokonati mpaka mutaphatikizana. Chisakanizocho chidzakhala chopweteka. Sungani 1 chikho cha chisakanizo chaching'ono ndikuyika pambali. Pat otsalira crumb osakaniza mpaka pansi pa poto lokonzeka kuti apange kutumphuka.
Kuphika kutsika kwa mphindi khumi ndi ziwiri. Chotsani ku uvuni.
Pamene kutsetsereka ukuphika, mu mbale ina yokhala ndi magetsi, ikani kirimu ndi madzi a mandimu, zest, shuga, ndi dzira otsala, ndikuwombera mbale. Kumenya mpaka mpaka mutaphatikizana bwino.
Supuni kirimu tchizi kusakaniza mofanana pa mkate wophika.
Sakanizani chisakanizo chosungunuka pa chisakisi cha tchizi.
Kuphika kwa mphindi 25 mpaka 30, kapena mpaka kupalasa kumakhala kofiira.
Sungani mipiringidzo mufiriji.
Mwinanso Mungakonde
Chinanazi Chokondweretsa Mabotolo
Ma Cookies Osavuta ndi Mafuta Ophikira
| Malangizo Okhudzana ndi Zakudya (pa kutumikira) | |
|---|---|
| Malori | 108 |
| Mafuta Onse | 8 g |
| Mafuta okhuta | 5 g |
| Mafuta Osatchulidwa | 2 g |
| Cholesterol | 37 mg |
| Sodium | 48 mg |
| Zakudya | 7 g |
| Matenda a Zakudya | 0 g |
| Mapuloteni | 3 g |