Isku day caanahaas bakeeriga roodhida ah ee roodhida leh, oo lagu sameeyay blueberries, diirka liinta iyo casiir liin leh. Roodhuudh fudud oo casaan iyo malab malab ah ayaa la riixay rootiga diiran.
U adeegso roodhi buraashka ah ee blueberry leh roodhida Caster Orange ama jilci jilicsan.
Eeg Sidoo kale
Blueberry Bread with Lemon
Waxa aad u Baahantahay
- 2 qaado oo sabdo ah
- 1/4 koob oo biyo ah (karkariyo)
- 2 qaado oo ah xayawaan jilicsan (oo si fiican u daadi)
- 1/2 koob oo casiir liin ah (ama cabitaanka casiir liin)
- 1 ukun weyn
- 1 koob oo sonkor ah
- 2 koob oo bur ah oo dhan ah
- 1 qaado oo budo dubista
- 1/4 qaado shaah bacad ah
- 1/2 qaado shaaha
- 1 koob blueberries (cusub ama la qaboojiyey)
- Wixii Tilmaamaha:
- 1 qaado oo jilicis jilicsan (oo si fiican u daadi)
- 2 qaado oo casiir liin ah (ama cabitaanka casiir liin leh)
- 2 qaado malab
Sida loo sameeyo
- Kuleylka foornada ilaa 350 F.
- Isku dar sabdo iyo biyo karkaraya baaquli yar; ku dar 2 qaado oo diirran oo diiriya lowska iyo 1/2 koob oo casiir liin leh.
- In baaquli isku dhafan, garaacaan ukunta iyo granulated sonkorta leh qalab gacanta gacanta korontada ilaa ilaa iftiin. In baaquli kale, isku dar bur, dubista budada, soodhaha, iyo cusbo; garaacaan isku dhafka ukunta wakhti yar, isku daadi isku dar walbuun liin oo ku dhamaata walxo bur ah.
- Ku duub blueberries. Qaadada xayawaanka ku jirta mashiinka dufanka leh ee 9-by-5-by-3-inch. Dubo 350 F ilaa 50 illaa 55 daqiiqo, ama ilaa tuubo qaadaha ama tuubada cake lagu dhex geliyo xaruntu soo baxdo nadiif. Roodhi qabow ee digsiga 10 daqiiqo, ka dibna ka saar xarkaha silig si buuxda u qaboojiso.
- Isku darka, isku dar 1 qaado oo jilicis ah orange, 2 qaado oo casiir liin, iyo 2 qaado malab; Isku walaaq ilaa si fiican isku dhafan. Qaadada kibis kulul; ha qaboobo.
Waxaad sidoo kale u eg kartaa
Tilmaamaha Nafaqada (adeeg kasta) | |
---|---|
Calories | 203 |
Total Fat | 6 g |
Fatuurad la ruxay | 3 g |
Fat | 2 g |
Kolestarool | 97 mg |
Sodium | 257 mg |
Carbohydrateska | 34 g |
Fiber diirran | 1 g |
Protein | 4 g |