He kai reka tenei keke mapere pauna kore e mutu, he tino reka, he pakaru hoki te reka. He tino makuku tona kakano, he reka noa tona reka.
Ahakoa ko te karaehe tiakarete e whakarato ana i tetahi paparanga o te whakararu, he rite tonu te rawe o tenei keke ina koa kaore. Mena kei te pirangi koe ki te peke i te karaehe, ka taea e koe te tauhiuhia etahi paura huka ki runga mo te pa o te reka.
A, ki te pai koe ki nga keke Bundt, kaua e ngaro ki te tirotiro i a maatau momo tunu kai reka. Kei a matou tetahi mea hei makona i nga ngutu katoa, mai i te matarohia vanilla Keke keke ki te whakamarie Pumpkin Bundt Keke.
Ka taea hoki e koe te whakamatautau i te Keke Mapere Bundt (Budin Mapere) me ona awhiowhio ahuareka, uru atu ranei ki roto i te ahuareka o to tatou Keke Bundt Seed Poppy Lemon. Mo te ahua ahurei, ka reka ki te reka o to tatou reka Keke Kāreti Bundt kāhua Brazilia me te maramara tiakarete, ka kite ranei i te reka o to tatou Keke Bundt Lemon. 🍰
Me pehea te hanga keke mapere pauna
tuhipoka: Ko nga tohutohu katoa kei te kaari tunu i raro nei.
Mo te Keke Pauna Marble:
- Whakawerahia te umu: Whakanohoia he whatanga ki waenganui o te oumu ka whakamahana ki te 325°F (162°C).
- Whakapaia te Paraharaha Bundt: Whakahinuhia te paraharaha Bundt 10-kapu ki te whakapoto, ki te pata ranei, kia pania katoatia nga kokonga me nga kokonga. Kohuatia te paraharaha ki te paraoa, me te paopao i nga toenga. Ko te tikanga, ka taea e koe te whakamahi i te rehu tunu i hangaia kia ngawari te tuku kia pai ai te tango i te keke.
- Whakapaia nga mea maroke: I roto i te peihana reo, tatarihia te paraoa me te paura tunu; waiho ki tahaki.
- Whakapaia te ranunga tiakarete: I roto i te peihana reo rereke, kohia te haurua o te huka, te paura koko, me te wai kia maeneene; wehea.
- Whakaranuhia te pata me te huka: I roto i te peihana o te whakaranu tu me te taapiri hoe, whiua te pata i te tere tere tae noa ki te kirikiri (mo te 2 meneti). Patupatua haere ki roto i te toenga 2 kapu huka. Whakanuia te tere ki te reo-tiketike ka whiua kia pai ra ano te ranunga me te marama (e 4 meneti pea).
- Tāpirihia te kakara me nga hua: I te tere tere, whiua te tote me te vanilla. Katahi ka whiua nga hua i ia wa, ka uru pai i muri i ia taapiringa ka waruhia nga taha o te peihana ina tika.
- Whakakotahitia nga kai maroke me te miraka: I te tere iti, whakauruhia nga kai maroke i roto i nga taapiri e toru, me te miraka i roto i nga taapiri e rua. Whakaranu noa kia ranu.
- Waihangatia te Hukareti Tirohanga: Tāpirihia nga kapu e 3 o te pokeranu ki te ranunga koukou me te whakaoho kia ranu.
- Whakapapahia nga Kaipatu: Spoon one-third of the remaining plain batter into the prepared pan and smooth it into an even layer. Spoon one-third of the chocolate batter over the plain batter and smooth it into an even layer. Repeat with the remaining batters, alternating plain and chocolate, ending with the chocolate layer. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
- Tunua te Keke: Tunua te keke mo te 60 ki te 70 meneti, tae noa ki te puta mai o te kai whakamatautau keke kua whakauruhia ki roto i te pokapu.
- Whakamahanahana te Keke: Whakataohia te keke i roto i te paraharaha i runga i te whatanga waea mo te 15 meneti. Hurihia te keke ki runga i te whatanga ka waiho kia matao rawa.
- Huihui: Whakatakotoria te keke kua whakamataohia ki runga i te whatanga waea, ka tuu ki runga pepa pepa, ki te pepa tunu ranei kua oti te whakakakahu ki te pepa hei hopu i te tini o te kanapa. Ringihia ata te kirikarete tiakarete kawa kua oti te whakarite ki runga ake o te keke, kia rere noa, kia maturuturu ki nga taha o te keke. Me whakarite kia rite te tohatoha o te karaihe. Whakaaetia te keke kia noho mo te 30 meneti kia noho te karaehe me te tae kanapa i mua i te tapahi me te mahi.
Mo te tiihi tiakarete kawa:
- Whakapaia nga Kai Glaze: Whakanohoia te tiakarete ki roto i te peihana o te tukatuka kai ka tukatuka kia rewa rawa. Waiho te tiakarete ki roto i te tukatuka kai.
- Whakawerahia te Kirīmi: In a small saucepan, bring the cream to a boil. Remove it from the heat and add the chocolate to the food processor. Process until the chocolate is completely melted and smooth. Stir in the vanilla extract.
- Whakawhiti me te whakamatao i te Glaze: Whakawhitihia te karaihe ki te peihana iti. Hipokina te mata o te karaihe ki tetahi takai kirihou ka waiho kia whakamatao mo te 10 meneti i mua i te whakamahi.
Nga Tohutohu a Camila: Ka puhoi pea te kiri kanapa me te paku uaua ina whakamatao, no reira me whakahoki ano te keke ki te pāmahana rūma i mua i te mahi.
Recipes Pātahi:
- Keke VanillaBundt
- Pumpkin Bundt Keke
- Keke Mapere Bundt (Budin Marmolado)
- Keke Bundt Seed Poppy Lemon
- Keke Kāroti Bundt Kāhua Brazilia me te maramara tiakarete
- Keke Bundt Lemon
Te tunu
Keke Mapere Pauna ngawari
Kai
Mo te Keke Pauna Marble:
- 342 g (3 kapu) paraoa keke
- 500 g (2-½ kapu) te huka wehea
- 2 tīpune tunu paraoa
- ½ tīpune te tote kosher
- 41 g ½ kapu paura koukou (ehara i te tukatuka Tatimana).
- 6 punetēpu wai
- 339 g (3 rakau) pata kore tote whakangawari
- 5 nui hua , i te pāmahana rūma
- ½ punetēpu tangohanga vanilla
- ½ punetēpu vanilla marama ranei vanilla parakore he tangohanga vanilla parakore ranei
- ½ kapu miraka katoa
Mo te Kiriata tiakarete (he whiriwhiri)
- 85 g (3 hekere) tiakarete kawa, tapatapahi rawa
- ⅓ kapu te taumaha taimaha
- ½ tīpune purilla te tango
tohutohu
- Whakawerahia te Umu: Whakanohoia he whatanga ki waenganui o te oumu ka whakamahana ki te 325°F (162°C).
- Whakapaia te Paraharaha Bundt: Whakanuia te paraharaha Bundt 10-kapu ki te whakapoto, pata ranei, kia pania nga kokonga katoa me nga kokonga. Kohuatia te paraharaha ki te paraoa, me te paopao i nga toenga. Ko te tikanga, ka taea e koe te whakamahi i te rehu tunu i hangaia kia ngawari te tuku kia pai ai te tango i te keke.
- Whakapaia nga Kai maroke: I roto i te peihana reo, tatarihia te paraoa me te paura tunu; waiho ki tahaki.
- Whakapaia te Whakaranu tiakarete: I roto i te peihana reo rereke, kohia te haurua o te huka, te paura koko, me te wai kia maeneene; wehea.
- Whakaranuhia te Pata me te Huka: I roto i te peihana o te whakaranu tu kua whakauruhia ki te taapiri hoe, whiua te pata i te tere tere tae noa ki te kirikiri (mo te 2 meneti). Patupatua haere ki roto i te toenga 2 kapu huka. Whakanuia te tere ki te reo-tiketike ka whiua kia pai ra ano te ranunga me te marama (e 4 meneti pea).
- Tāpirihia te kakara me nga hua: I te tere tere, whiua te tote me te vanilla. Katahi ka whiua nga hua i ia wa, ka uru pai i muri i ia taapiringa ka waruhia nga taha o te peihana ina tika.
- Whakakotahitia nga Kai maroke me te Miraka: I te tere tere, whakauruhia nga kai maroke ki roto i nga taapiri e toru, me te miraka i roto i nga taapiri e rua. Whakaranuhia kia ranu noa.
- Waihangatia te Hukareti Tirohanga: Tāpirihia nga kapu e 3 o te pokeranu ki te ranunga koukou, ka whakaohokia kia ranu.
- Layer the Batters: Spoon one-third of the remaining plain batter into the prepared pan and smooth it into an even layer. Spoon one-third of the chocolate batter over the plain batter and smooth it into an even layer. Repeat with the remaining batters, alternating plain and chocolate, ending with the chocolate layer. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
- Tunua te Keke: Tunua te keke mo te 60 ki te 70 meneti, tae noa ki te maemaa o te kai whakamatautau keke kua whakauruhia ki roto i te pokapu.
- Mataohia te Keke: Whakamaohia te keke i roto i te paraharaha i runga i te whatanga waea mo te 15 meneti. Hurihia te keke ki runga i te whatanga ka waiho kia matao rawa.
- Huihuia: Whakanohoia te keke kua whakamataohia ki runga i te whatanga waea, tuu ki runga pepa pepa, ki te pepa tunu ranei kua oti te whakakakahu ki te pepa hei hopu i te tini o te kanapa. Ringihia ata te kirikarete tiakarete kawa kua oti te whakarite ki runga ake o te keke, kia rere noa, kia maturuturu ki nga taha o te keke. Me whakarite kia rite te tohatoha o te karaihe. Tukua te keke kia noho tata mo te 30 meneti kia noho te karaehe ka tae ki te mutunga kanapa i mua i te tapahi me te mahi.
- Mo te tiihi tiakarete kawa:
- Whakapaia nga Kai Glaze: Whakanohoia te tiakarete ki roto i te peihana o te tukatuka kai ka tukatuka kia rewa rawa. Waiho te tiakarete ki roto i te tukatuka kai.
- Heat the Cream: In a small saucepan, bring the cream to a boil. Remove it from the heat and add the chocolate to the food processor. Process until the chocolate is completely melted and smooth. Stir in the vanilla extract.
- Whakawhiti me te whakamatao i te Glaze: Whakawhitihia te kirikiri ki te peihana iti. Hipokina te mata o te karaihe ki tetahi takai kirihou ka waiho kia whakamatao mo te 10 meneti i mua i te whakamahi.
- Nga Tohutohu a Camila: Ka puhoi me te paku uaua te karaehe kanapa ina whakamatao, na me whakahoki ano te keke ki te pāmahana rūma i mua i te mahi.
Notes
Ko nga korero kai katoa e ahu mai ana i nga tatauranga a te hunga tuatoru, he whakatau tata noa. Ko ia tunu me te uara kai ka rereke i runga i nga tohu e whakamahia ana e koe, nga tikanga ine, me te rahi o nga waahanga mo ia whare.