Daweynta tufaaxa ee Chilean waxay leedahay asal ahaan Jarmalka. Noocyo Jarmal ah oo badan ayaa qabsaday cunnada Chilean, iyada oo la qabsashada degaanka ee dabcan - sida pan-pascua (sida hilibka dooliga ah ee loo yaqaan "stolen" ) iyo darfaha ( qaababka jarmalka ee buuxa dulce-leche), sida soo-galootiga Jarmalka u keenay cuntooyinkooda guriga.
Ereyga Jarmalka loogu talagalay cake, ayaa, waxaa badanaa loo isticmaalaa in lagu sharaxo keega ee Chile. Xaalad la mid ah ayaa ka dhacday Koonfurta Brazil, halkaas oo Jarmal badan oo degenaa, inkasta oo eraygii kuchen uu waxoogaa isbeddelay " Cuca " ee Portuguese. Migas waa erayga Isbaanish ah ee loo yaqaan 'crumbs' (ama duufaan buuran, xaaladdan).
Qaabka noocan ah ee Chile-ka ayaa ah mid la mid ah jarmalka Jarmal dhaqameedka, oo leh qolof ah gaaban oo ay ka buuxsanyihiin badeecad la mid ah miro, miro, iyo dusha sare. Qaar kale oo ka mid ah noocyada tufaaxa ee Chile-style-ga waxay la mid yihiin qamriga tufaaxa, oo leh qolof leh baalal guluub ah oo ah meeshii laga soo gooyay.
In sawirka sawirka, waxaan isticmaalay tufaax iyo hilib gaduudan oo hadhuudh ah oo aan ka hadhin ayaan ku dhacay. Waxa kale oo aad isticmaali kartaa tufaax la jarjaray oo la jarjaray, oo lagu darey sonkor iyo 1-2 qaado oo ah bur ama rooti.
Waxa aad u Baahantahay
- Saldhiga:
- 12 qaado oo sabdo ah (jilicsan)
- 1 koob oo sonkor ah
- 2 ukun
- 1 qaado oo basbaas ah
- 1 2/3 koob oo ah wax kasta oo loogu talo galay
- 1/3 koob oo galley ah
- 1 qaado oo budo dubista
- 1/2 qaado shaaha
- Wixii Filling:
- 2 koob oo tufaax ah (ama 1 1/2 koob oo caano ah oo caano ah)
- Wixii Tilmaamaha:
- 1/3 koob sonkor ah
- 1/2 koob sonkorta bunni ah
- 1 qanjaruufo qanjaruufo
- 1 1/3 koob oo ah dhammaan burka la rabo
- 12 qaado oo sabdo ah (dhalaali)
- Badeecada: sonkorta budada ah ee boodhka
Sida loo sameeyo
Foorno ilaa 350 darajo. Duufaan dabaq ah 9-inch oo ku dabool digitalka iyo hoos ku xaji goobada waraaqaha xargaha.
Ku rid subagga jilicsan ee weelka qasacadaysan. Ku dar sonkorta oo garaac ilaa kareem. Ku dar ukun, hal mar, iyo garaac ilaa inta isku dhafan. Ku dar vaniljiga oo si kooban u qulqul.
In baaquli yar yar, ku wada duub bur, galley, rooti dubista, iyo cusbo. Ku dar maaddooyinka qallalan ee subagga / ukunta iyo garaac ilaa inta isku dhafan.
Riix cajiinka galay digsiga guga, diyaarinta si siman hoosta iyo kor u ah labada dhinac ee digsiga. Ku dhaji hooseeyaha foosto meelo badan. Qaboojiyaha qaboojiyaha 10-15 daqiiqo.
Kareey qolofka 15 daqiiqo. Ka saar foornada.
Inkasta oo ay qolofta hore u dubeyso, u diyaari xayawaanka. In baaquli dhexdhexaad ah, wadajir wada jir ah bur, sonkor, iyo cusbo. (ku dar 1 qaado oo ah qoraaga haddii la doonayo). Si tartiib ah u dar subagga dhalaalay intaad walaaqayso fargeeto ah, ilaa inta isku dar ah ay u jajabto xitaa eeyaha.
Faafi miro buuxsan saldhig hore loo dubay. Ku rusheeyaa xakamaynta si siman u dul miro.
Dubo 45-50 daqiiqo, ama ilaa inta dufan-xoqan si khafiif ah loo caleemo. Ka saar foornada oo u diyaari 10 daqiiqo kahor intaadan sii deynin digsiga. Isticmaal sonkorta budada ka hor intaadan u adeegin.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 656 |
| Total Fat | 39 g |
| Fatuurad la ruxay | 23 g |
| Fat | 12 g |
| Kolestarool | 144 mg |
| Sodium | 481 mg |
| Carbohydrateska | 75 g |
| Fiber diirran | 2 g |
| Protein | 4 g |