Peter Tavist 's Classic Classic Currant Buns ah

"Kadibna Mrs Rabbit waxay qaadatay dambiile iyo dalladeeda oo waxay u qulqulaysay qoryaha, waxaanay soo iibsatay kibis ah rooti bunni ah iyo shantii cagaaran ee budada ah" The Tale of Peter Rabbit, Beatrix Potter

Cabbirada currant ee ku xusan buuggan carruurta ee caadiga ah waa midka ah jikada Ingiriisiga. Markii Beatrix Potter qoraal ahayd oo ku saabsan caanaha horraantii 1900kii, bacaha waxay noqon lahayd khamiir oo ku salaysan oo ka soo iibiyay kareemaha deegaanka kaasoo ka dhigi lahaa dufan of caano ah in lagu dubo foornada kuleylka kulul ka dib markii la dubayo roodhida maalinta. Ama sida halkan, si fudud loo kariyay guriga.

Waxay yihiin sida la jecel yahay maanta maaddaama ay ahaayeen markii Peter Rabbit iyo cagihiisa ay ku raaxaysteen. Way fudud yihiin inay sameeyaan oo dhadhan fiican leh marka ay cunaan wax yar oo diirran oo leh subag badan. Waxaad ka heli doontaa Berriga Bisada oo loo adeegsado waqti shaah ah oo lagu daweeyo cunto fudud subax leh koob shaah ama qaxwada, sanduuqa qadada iyo xitaa dabka lagu daboolay xilliga jiilaalka.

Waxa aad u Baahantahay

Sida loo sameeyo

  1. Kaadi burka ku rid baaquli duban. Ku dar kareemka subagga iyo si dhakhso ah ula xoqdo adoo isticmaalaya farahaaga si aad u abuurto ciid ah sida quruxda. Ku dar sonkorta iyo khamiirka oo walaaq, ugu dambeyntii ku dar qanjar yar yar oo cusbo ah. Mar kale mar walbaa.
  2. Ku dar caanaha iyo biyaha isku jira iyo isticmaalka mindida cirifka ah isku soo daa isku dar ah si aad u sameysid cajiinka dabacsan. Fiiri cajiinka mariinka dusha sare ah oo jilbaha si aad u abuurto cajiinka jilicsan, oo siman. Cajiinku wuxuu diyaar u yahay marka uu cadaadiyo dib u soo noqoshada.
  1. Faafidda cajiinka adigoo isticmaalaya labada gacmood iyo calaamadaha dufanka dusha sare. Dusha cajiinka oo mar kale cajiin si aad u dhex geliso currants iyada oo loo marayo cajiinka.
  2. Geli cajiinka nadiifka ah, mid yar oo caato ah (isticmaal subagga yar) ku dabool maro shaaha iyo meel diirran (laakiin aan kuleyl lahayn) oo ka tag fasalka si uu u kaco ilaa laba jeer. Ha ku degdegin hannaankan, kor u kac yar oo had iyo goor ah wuxuu keenaa dhameystir wanaagsan. Tani waxay qaadanaysaa qiyaastii 1 ½ saacadood.
  3. Marka kalluunka uu kaco, si tartiib ah u calaamadee dusha sare ee shaqada oo si fudud u qallaji si aad udhaqaaqdo cajiinka markale.
  4. Ku wareeji weelka dubista waraaqda dufan leh, dufan yar oo leh subag yar oo yar oo hal dhinac ah.
  5. Cuntada yaree 12 qaybood oo siman (mid waliba waa inuu culeyskiisu yahay 60g kasta laakiin ma jirto baahi loo qabo in uu noqdo mid sax ah, kuwani waa bunsade guri). Geli bacda dubista.
  6. Dabool mar kale maro shaaha shaaha oo ka baxso qiyaastii 20 daqiiqo caanaha dib u kaca.
  7. Foorno ilaa 220C / gaas 7 (yar yar haddii aad isticmaasho foornada ama foornada).
  8. Ku rid xaashadda dubista bartamaha foornada preheated oo isku kari ilaa 12 daqiiqo ama ilaa ay cowsku yihiin bunal dahab ah oo adag oo taabashada. Ka saar foornada, iska tag daboolka 10 daqiiqo ka dibna u gudub rack qabow.
  9. Inkastoo bacaha qaboojinta, ku rid macmacaanka khudradda iyo biyaha ee digsi yar yar (ama baaquli microwaveable). Kululeeyo dhalada yar ee macaanka ka dibna isku dar si aad u sameysid daaqo dabacsan.
  10. Rinjiga rinjiga dusha sare ee caanaha adoo isticmaalaya buraash karsan.
  11. Caanaha ayaa ah mid aad u fiican marka ay cunaan fara badan oo diirran oo leh subagga. Sidoo kale qabow fiican, iyo haddii maalin ama ka dib jir, ka dibna toast iyo mar kale ku faafi subagga.
  1. Ku kaydi boholaha weelka hawada, waxay ku hayn doonaan ugu yaraan 2 maalmood, laakiin sida kor ku xusan waxay ubaahnaan kartaa mid cad.

Fikradaha ku Saabsan Ingiriisi Kalluumaysiga Lacagaha:

* Haddii aad ka heli kartid, adeegso yar yar oo jilicsan, jilicsan oo jilicsan, waxay si fudud u heli karaan laakiin haddii aadan ka heli karin, isticmaal lacagaha caadiga ah ee la dubay.