Baturin batter din don dumplings yana da tsinkaya, qwai da kayayyakin kiwo ba a kara da ita don adana rubutun da ake buƙata: ba ma mai yawa ba, amma ba sako-sako da ba, mai sauƙi mai narkewa, wanda zai iya rike kowane abun cika kuma a lokaci guda ya dace da dandano. Duk da cewa cewa kullu yana ciwo, har yanzu yana da wasu bambancin girke-girke da za mu ba da wannan abu.
Lean kullu don dankali da dumplings
Kamar yadda muka rubuta a baya, a gaskiya babu wani bambanci daga cikin cikas da kuka yanke shawara don amfani da kullu, amma sauko da dankali suna buƙatar kulawa ta musamman, tun da ba a kula da kayan shayarwa ba a cikin gwaji mai zurfi. Idan an shirya wannan furotin musamman tare da dankali, to sai a yi amfani da broth dankalin ruwa a matsayin ruwa a cikin kullu.
Sinadaran:
- gari - 320 g;
- dankali broth - 190 ml;
- man kayan lambu - 35 ml.
Shiri
Idan ba ku da tabbaci game da ingancin gari da aka yi amfani dasu, to sai ku janye shi don kawar da duk wani barbashi. Zuwa siffar gari, ƙara gwangwani na gishiri da kuma hada kome tare. Kayan ado yana da kyau don yin dumi, saboda zai zubar da filaments mai yalwa, wanda hakan zai samar da wani abu mai kyau, amma ba rubutun roba ba. Bayan decoction zuba mai. Dama, za a bar kullu don hutawa don lokacin shirye-shiryen cikawa, sannan sai a ci gaba da yin juyawa da farawa.
Lenten custard batter for vareniki
Ana kiransa wannan labaran saboda gaskiyar cewa a lokacin shirye-shiryensa ba a cika gari ba tare da ruwa mai laushi, amma tare da ruwan zãfi. Gurasar da kanta a cikin wannan yanayin ta sha ruwan inganci da sauri, saboda haka, kullu yana da kyau kuma yana da dadi don aiki tare, yayin da yake riƙe da siffar da kyau.
Sinadaran:
- gari - 220 g;
- man kayan lambu - 45 ml;
- ruwan zãfi - 230 ml.
Shiri
Bayan siffar gari, tofa shi tare da naman gishiri da kuma zuba ruwan zãfi. Bayan ruwan zãfi, ƙara da man fetur, sa'annan ka haxa dukkan abubuwan sinadaran tare da spatula na katako, har sai ka sami lumps daban-daban. A wannan mataki, an bar kullu don kwantar da hankali har sai ya zama dadi da shi. Sa'an nan kuma dukan lumps an tattara tare da haɗuwa sosai.
Lean kullu don kabeji dumplings - girke-girke
Idan kuna son tururi , sai ku shirya kullu don wannan girke-girke, ku ƙara shi da yisti. A lokacin scalding, da kullu zai ƙara muhimmanci cikin girma kuma ya zama da yawa haske.
Sinadaran:
- ruwa - 275 ml;
- man zaitun - 45 ml;
- sabon yisti - 20 g;
- gari - 215 g;
- sukari - 5 g.
Shiri
Ruwa ruwa don dumi da kuma tsarma sukari a cikinta. Narke yisti a cikin abincin mai dadi kuma bar shi a kunne (har sai murfin kumfa ya bayyana akan farfajiya). Sa'an nan ku zub da yisti ga 100 g na gari ku bar kullu don zuwa awa daya. Nuna kusa da cokali, saka a kan tebur mai laushi, yayyafa gari da sama. Next, fara kneading, zuba cikin gari a cikin kullu, idan yana da lemun tsami. Adadin gari na iya bambanta dangane da layinta, don haka bi ka'idar "yawancin mutane zasu karɓa" a cikin wannan tsari. An gama kulle kulle don tabbatarwa ta biyu don awa daya.
Idan ka shawarta zaka sanya wannan gwangwani a kan wajibi tare da cherries, cuku cuku ko wasu kayan dadi, sa'an nan kuma ƙara yawan sukari a girke-girke.
Lean kullu don ruwan ma'adinai
Sinadaran:
- ruwa carbonated - 110 ml;
- man kayan lambu - 35 ml;
- gari - 190 g.
Shiri
Kafin ka shirya gwangwani mai laushi don cin abinci, ka janye gari ka haɗa shi da gishiri. Zuba man fetur a cikin gari kuma ƙara ruwan kwalba mai tsabta. Kneading da kullu, bar shi a cikin sanyi don sa'a daya, sannan kuma mirgine shi.