Cobertura de Maracuja, tabi Passion eso glaze, jẹ aladun ti o dun ati obe ti o le gbe desaati eyikeyi ga.
Ti a ṣe pẹlu awọn eroja ti o rọrun meji nikan - eso ti o ni itara ati wara ti di - glaze yii yara ati rọrun lati ṣe sibẹsibẹ o ṣajọpọ punch ti adun oorun.
Boya o fẹ lati ṣan lori akara oyinbo kan, lo bi kikun, tabi sin pẹlu eso titun, Cobertura de Maracuja jẹ obe ti o wapọ ti o le mu awọn akara ajẹkẹyin ounjẹ rẹ lọ si ipele ti o tẹle.
Ninu nkan yii, Emi yoo ṣe pinpin awọn imọran lori bi o ṣe le ṣe, tọju, ati sin glaze, bakanna bi awọn iyatọ ati awọn aropo lati baamu awọn ayanfẹ rẹ. Jẹ ki a bẹrẹ!
Bii o ṣe le ṣe Cobertura de Maracuja
akọsilẹ: Awọn ilana ni kikun ti pese ni kaadi ohunelo ni isalẹ.
Whisk together passion fruit pulp and condensed milk in a bowl until smooth. Drizzle the finished glaze over a cooled cake, quick bread, coffee cake, cupcake, or dessert.
Fi omi tutu ti Cobertura de Maracuja sinu awọn apoti airtight fun ọjọ 3. Maṣe gbagbe lati gbiyanju flan eso ifẹ ti ko ni beki ni ohunelo awọn igbesẹ 3 ti o rọrun.
Awọn ilana ti o jọmọ:
- Oka bundt akara oyinbo pẹlu guava
- Elegede bundt akara oyinbo
- Pumpkin scones
- Fanila bundt akara oyinbo pẹlu fanila glaze
ohunelo
Easy ife gidigidi Eso Glaze
eroja
- 200 ml (1 ago) Goya ife gidigidi eso ti ko nira
- 1 (14oz) wara ti di (ọra-kikun)
ilana
- Whisk together passion fruit pulp and condensed milk in a bowl until smooth. Drizzle the finished glaze over a cooled cake, quick bread, coffee cake, cupcakes, or other desserts. Refrigerate leftover glaze in airtight containers for up to 3 days.
- Maṣe gbagbe lati gbiyanju flan eso ifẹ ti ko ni beki ni ohunelo awọn igbesẹ 3 ti o rọrun.
awọn akọsilẹ
Gbogbo alaye ijẹẹmu da lori awọn iṣiro ẹni-kẹta ati pe o jẹ iṣiro nikan. Ohunelo kọọkan ati iye ijẹẹmu yoo yatọ si da lori awọn ami iyasọtọ ti o lo, awọn ọna wiwọn, ati awọn iwọn ipin fun idile.