Garin Goromet Pina Colada Mousse Cake > Abincin don ciwon sukari

Pina Colada hadaddiyar giyar tare da madara kwakwa, ruwan abarba da farin giyan rum tuni ya zama al'ada. Kuma ina ba da shawarar dafa waina Pina Colada mousse mousse, wanda ya ƙunshi dukkan sinadaran da ke bayar da wannan abin sha na musamman.

Abarba Cake Cire girke tare da Mousse Coconut da Rum Syrup

Ana tattara cake a cikin zobe na 18 cm, don tsakiyar ya zama dole zobe na 16 cm.

30 g man shanu
70 g farin cakulan
25 g kwakwa
25 g crispy unsweetened waffles (ko masara flakes)

30 g almond gari
10 g na alkama gari
0.5 g yin burodi foda don kullu (1/3 tsp)
15 g man shanu
Kwai 1
25 g (1 tbsp) sukari

Syrupnation Syrup

300 g sabo abarba
25 g (1 tbsp) sukari
10 g (cokali 2) masara
10 g (2 tsp) gelatin + 50 ml ruwa

200 g kwakwa na madara
2 yolks (3 ƙananan)
50 g (2 tbsp) sukari
25 g farin cakulan
250 ml kirim don bulala ko auna kirim mai tsami
10 g (cokali 2) gelatin

A ƙarshen labarin zan rubuta abin da za'a iya musanyawa.

Na fara duk wani shiri na kayan zaki ta soaking duk gelatin da ake buƙata don girke-girke. Zuba duka sassan ruwa tare da ruwa, motsawa kuma bar zuwa busa.

Yadda ake yin Pracon Coconut

Kara waffles a cikin blender. Za'a iya saka masara a cikin jaka kuma a yi birgima tare da mirgine mai mirgina.
Haɗa su tare da kwakwa
Narke man shanu da cakulan.
Mix dukkan kayan abinci sosai.
Sanya zobe na cm 16 a kan takardar kuma sanya taro a ciki.
Flatten da tamp a hankali.
Sanya a cikin injin daskarewa.

Idan kana da zobe guda, to, zaka iya cirewa bayan ka gama shan ruwan kwaya ko kuma lokacin yayi kadan.

Yadda ake yin bishiyar almond

Sanya takaddun takarda a kan takardar yin burodi kuma sanya zoben cm cm 16. Preheat tanda zuwa 190 °.

Hada gari almond, garin alkama da garin burodi.
Narke man shanu.
Yi taɗi da ƙwai tare da sukari kuma sanya a cikin wanka na ruwa. Kwalin kada ya shafa da ruwa.
Zazzage qwai zuwa yanayin dumi mai dumin dumu da sukari gaba daya, yana ci gaba da motsa su.
Beat dumi qwai har sai lush, barga kumfa. Beat na akalla 5 da minti.
Dryara kayan bushewa a cikin taro a allurai biyu kuma a hankali a hankali tare da motsawa daga sama zuwa ƙasa.
Sanya mai na ƙarshe kuma haɗa a hankali.
Nan da nan sanya kullu a cikin zobe kuma aika zuwa tanda na minti 8-10. Kunna convection

Bari busasshen bishiyar ta gama sanyi a jikin wayoyin.

Yadda ake yin abarba

Niƙa abarba har sai yayi laushi.
Haɗa sukari da sitaci.
Sanya cakuda zuwa 'ya'yan itacen puree da Mix.
Ku kawo komai a murhun, tafasa kullun kuma tafasa don 'yan mintina kaɗan.

Mahimmanci: mashed dankali mashed dole ne a tafasa, in ba haka ba acid yana magance gelatin.

Kara sake puree kuma tare da blender don ya kara sanyata.
Kashe wuta kuma ƙara gelatin na kumbura.
Dama komai kuma ku bar kwatancen kwantar da hankali don sanya zafin jiki zuwa ɗakin ko dai ta hanyar motsawa ko ta rufe tare da fim ɗin jingina tare da farfajiya.

Yadda ake yin daskararren syrup

Narke sukari a cikin ruwan zafi.
Cool kuma ƙara farin giyan rum.

Jiƙa da soso cake tare da syrup kuma zuba Confit of zazzabi dakin a kanta.

Rufe zobe tare da fim ɗin cling kuma saka a cikin injin daskarewa don sa'o'i 2-4 ko har gobe.

Lokacin da dukkanin abubuwan da aka gyara sunyi sanyi, zaku iya fara shirya babban mousse.

Yadda ake yin Coconut Mousse

Zafi ruwan kwakwa a tafasa.
A wannan lokacin, doke yolks tare da sukari har sai hasken kumfa mai haske.
Ba tare da tsayar da bulala ba, a hankali ƙara madara madara a cikin galls.
Mayar da babban taro zuwa stewpan kuma tare da akai m motsa tare da kadan zafi, kawo taro zuwa wani haske thickening. Zazzabi kada ya wuce 82 °, in ba haka ba yolks zaiyi. Idan kun ji tsoro, zaku iya yin wannan a cikin wanka na ruwa.
Kashe wuta kuma ƙara farin cakulan da kumbura gelatin a cikin kirim.
Jira minti daya kuma Mix komai.
Bada izinin kirim ya kwantar da zafin jiki zuwa daki, yana rufe shi da fim ɗin manne a cikin hulɗa tare da saman
Lokacin da kirim ɗin ya sanyaya, bugi kirim mai tsami ko kirim mai tsami har sai ƙaƙa.
Haɗa cream tare da custard.

Mahimminci: Zazzabi ya kamata ya zama ya fi 27 ° girma, in ba haka ba za su “zage shi”.

Mousse ya shirya, ana iya tattara cake ɗin.

Cake taro

Kunsa 18 cm zobe tare da fim fim kuma jefa wannan gefen akan ɗakin kwana.

Cire duk abubuwan da aka sanyaya.
Zuba kashi uku na mous a cikin zoben 18 cm.
A hankali ku ɗan rage bishiyar tare da abarba abar (Confit ya kamata ya kasance a ƙasa) kuma nutsar.
A kwance sauran mousse.
Sanya coconut praline a saman sannan nutsar da shi a cikin mousse saboda ya dauki komai zuwa matakin daya.
Cire ragowar mousse tare da palette.
Ightauki cake ɗin da fim ɗin cling kuma saka a cikin injin daskarewa har sai daskararre gaba daya.

Rufe kyandirin mai sanyi tare da glaze na madubi ko velor kuma yi ado yadda kuke so.

Sanya cake din da aka gama a cikin firiji na tsawon awanni 6-7 ko na dare ko kuma a bar shi a zazzabi a daki na tsawon awanni 3-4 don fitowar sanyi.

Bayan haka, ana iya ba da cake.

Fresh abarba

Ta wata hanya ba, gwangwani, samun rigar, taro mara yawa. Idan ba zai yiwu ku sayi 'ya'yan itace sabo ba, yi abarba jelly daga ruwan' ya'yan itace da aka shirya.

kuma a nan akwai zaɓuɓɓuka biyu:

Kuna iya dafa jelly kawai

Zuwa 350 g na ruwan 'ya'yan itace warmed, ƙara 10 g na kumburi mai kumburi (don kumburi + 50 ml na ruwa)

Daga 350 g ruwan 'ya'yan itace, tafasa jelly ta ƙara 10 g na masara sitaci sannan sai ƙara adadin adadin kumburin gelatin a ciki.

Amma riga a cikin waɗannan yadudduka, har sai sun sanyaya, zaka iya ƙara guda na gwangwani abarba.

In bahaka ba, to yin syrup: 4 tbsp. ruwa + 2 tsp sugar + 'yan saukad da jita-jita jita.

SAURARA:

Farin Cakulan Kaya:

Narke farin cakulan: Rufe siffar don log ɗin Kirsimeti tare da fim mai jingina.

Yanke rectangle daga takarda takarda wanda ya dace da nau'in ku.
Yada farin cakulan a duk faɗin takarda takarda, lokacin farin ciki 2 mm. Cakulan mai tsayayye mai kyau zai fara ƙarfafa a zazzabi a ɗakin. Da zaran ya zama maras ban sha'awa, amma har yanzu filastik, a hankali canja shi zuwa ga m.

Sanyaya kafin amfani.

Kayan Kwayan Kwayoyi:

Narke farin cakulan tare da kwakwa ko koko.
Haɗa kwakwa da feuillantine.
Haɗa cakuda bushe a cikin farin cakulan.
Mix a hankali.
Daga takarda takarda, yanke wani murabba'i mai kafaɗa wanda ya dace da tsakiyar ƙirar ku. Kuna iya samunsa zuwa firam cakulan.
Yada kwanon kwakwa a ko'ina cikin takarda.

Adana a cikin firiji har sai daskararre.

Jam daga bushe apricots

Idan baku da pectin, ƙara 5 g na kumbura gelatin a cikin matsanancin zafi.
Yanke bushewan apricots a kananan cubes.
Haɗa sukari, man shanu, yankakken apricots da aka bushe, jam Apricot da ruwan 'ya'yan lemun tsami a cikin karamin saucepan.
Haɗa karin sukari da pectin.
Zafi ruwan cakuda a cikin tukunyar miya ki kawo wa jihar mara ruwa. Sa'an nan kuma ƙara sukari tare da pectin.

Chill kuma ƙara yankakken Basil.
Sanyaya kafin amfani.

Biscuit:

Preheat tanda zuwa 200C.
A cikin karamin kwano, haɗu da kwan da icing ɗin sukari.

Beat da mahautsini a babban gudun har zuwa taro yana ƙaruwa da girmansa sau 2 kuma yana yin haske.

Iftaukar tsirrai iri biyu tare da gari a ɓoye.

Beat fata da sukari har sai wani kwari ganiya siffofin. Toara zuwa cakuda kwan.

Haɗa a hankali, daga lokaci zuwa lokaci, kuɗin cakuda bushe a saman kuma tsoma baki tare da kullu. A ƙarshen, ƙara man shanu mai narkewa kuma sake haɗuwa.

A tattara kullu a cikin jaka a dafa tare da lebur mai zagaye.
A kan takarda takarda, zana kusurwa huɗu daidai take da kwandunanku biyu na siffarku. Sanya fitar da kullu ta hanyar cika stencil gaba daya.
Gasa a cikin tanda preheated na 7 da minti.

Juya busar soso da aka gama a saman da aka shirya sannan a cire saman takarda.

Bar shi yayi sanyi gaba daya.

Meringue Italiyanci:

Heat sugar syrup zuwa 120C.
Beat da fata har sai da kumfa mai taushi a mahaɗin gudu na matsakaici. Bayan haka, ba tare da kashe mahaɗa ba, canja wurin saurin sa zuwa matsakaicin kuma zuba syrup a cikin rafi na bakin ciki. Ci gaba da yin nasiha har sai an sami ingantaccen tsari, santsi da santsi.

Pâte à Bombe:

Abu ne mai kauri, mau kirim da haske wanda aka samo daga kwai yolks an yi shi a cikin sukari mai zafi. Zai iya zama ɗayan abubuwan asali na French butter cream (buttercream), don bada silkiness zuwa custard, don mousses, parfait - kusan babu iyaka ga amfanin wannan tushe. Bugu da kari, yana jure yanayin zafi mai mahimmanci kuma ana iya daskarewa har tsawon wata guda.

Hada sukari da ruwa a cikin karamin saucepan. Ku kawo syrup zuwa tafasa, motsa lokaci-lokaci don narke sukari gaba ɗaya. Cook har sai syrup ya kai zazzabi na 120C.

A halin yanzu, doke kwai yolks har sai airy da foamy. Ci gaba da whisk a saurin matsakaici, zuba syrup mai zafi a cikin rafi na bakin ciki. Theara rpm zuwa matsakaicin kuma ta doke har sai kirim ya ninka girmansa kuma ya yi kauri sosai. A waccan lokacin, zazzabi ɗin taron ya kamata ya sauke kuma ya zama ɗan ɗanɗaɗa da taɓa taɓawa.

Farin Cakulan Kaya:

Jiƙa gelatin a cikin ruwan sanyi kuma bar shi busa.
Zafafa cream, amma kada ku tafasa.
Narke farin cakulan a cikin wanka na ruwa ko obin na lantarki.
Zuba cream mai zafi a cikin cakulan ku gauraya har sai an haɗu. Sanya gelatin kuma Mix har sai ta narke. Sanya cakuda zuwa zazzabi dakin.
Sanya Pâte à Bombe sai a gauraya a hankali.
Sa'an nan kuma shigar da cream cream da kuma meringue Italiyanci. A hankali a haɗe komai tare da spatula na silicone.

Cire kwarangwal din cakulan daga firiji.
Cika da mousse a cikin jaka a dafa kuma a ɗan ƙarami kadan a ƙasan murfin.
Sanya rabin bishiyar a kan mousse.
Yada bakin ciki na bakin mousse a saman dukkan saman.
To, wani ko da Layer na bushe apricot jam.
Kawa na mousse.
Kwakwalwar Kwakwa
Fuskar karshe na mousse da biscuit.
Sanya a cikin firiji don dare.

Da safe, kunna log ɗin a kan farantar abinci. Kwasfa kashe fim, takarda takarda. Ado da bushe apricots.
Zai fi dacewa a yanka irin wannan kayan zaki tare da wuka mai ɗumi mai zafi, saboda ƙaƙƙarfan cakulan mai ƙarfi da farantin ƙazanta.

Girke girke na asali akan shafin Niksya.Ru

Cire kwarangwal din cakulan daga firiji.

Cika da mousse a cikin jaka a dafa kuma a ɗan ƙarami kadan a ƙasan murfin.

Sanya rabin bishiyar a kan mousse.

Yada bakin ciki na bakin mousse a saman dukkan saman.

To, wani ko da Layer na bushe apricot jam.

Fuskar karshe na mousse da biscuit.

Sanya a cikin firiji don dare.

Da safe, kunna log ɗin a kan farantar abinci. Kwasfa kashe fim, takarda takarda. Ado da bushe apricots.

Zai fi dacewa a yanka irin wannan kayan zaki tare da wuka mai ɗumi mai zafi, saboda ƙaƙƙarfan cakulan mai ƙarfi da farantin ƙazanta.

Gwaje-gwajen suna gudana! M inuwa 10-1 Kwalliya a kan gashin mara gashi da asalin launin ruwan kasa mai haske. Shin zai iya sauƙaƙa tushen?

Ina da komai a matsayin magana - "Duk abin da yaro abin dariya ne, idan kawai ba'a rataye shi ba." Maimakon mika wuya ga hannun kwararru, na ci gaba da yin gwaji a kan gashina. Lafiya, Na riga na sami gajeriyar aski, kuma sama da sau ɗaya, don haka idan gashi na fara faduwa, Na san abin da zan yi.

Abin da muke da shi a cikin anamnesis: ƙarshen gashi, wanda aka fayyace shi kusan fari, ya bushe, mara rai da gauraya, da kuma kusan 10 cm daga tushen tushen launin ruwan kasa mai haske. Na nemi afuwa tun kafin aesthetes saboda gaskiyar cewa gashi a cikin hoto, a saka shi a hankali, bashi da tsabta sosai, tunda nayi hoto tun kafin inyi fenti musamman don tunawa.

Manufa: yi kokarin ko da fitar da sautin gashi tare da tsawon tsawon ko yin canjin tsakanin asalinsu da kuma bayyana abin da yake kasa raguwa.

Fenti: Syoss Gloss Sensation inuwa 10-1 kwalin kwakwa. Da farko na san cewa fenti wanda a zahiri yake cewa "sauƙaƙa har zuwa sautuna biyu" bazai iya ɗaukar tushen matakin 7 zuwa ƙarshen matakan 10-11 ba. Koyaya, na ji tsoron ɗauka mai haske wanda aka yiwa alama "walƙiya zuwa sautuna 8", saboda ba ni da ɗan gogewa a cikin fenti (karanta - a'a, kawai akwai ɗan sha'awa). Ee, banaso da gaske dukkan gashina ya zama misalin samfurin Olga Buzova na shekarar 2010. Maimakon haka, ina so samun sauyi mai sauƙi daga tushen duhu zuwa ƙarshen mai haske.

Na zabi wannan zanen ne saboda ina son akwatin da launin gashi a jikin kunshin. Daga baya ne kawai na karanta sake dubawa kuma na fahimci cewa dole ne in dauki inuwa mai cakulan fari 10-51, saboda ina son inuwa mai sanyi, kuma suna kara min yawa.

A ciki - daidaitaccen saiti: bututu tare da fenti, mai neman kwalban tare da wakili na oxidizing, umarnin, balm, safofin hannu masu faɗi. Hannun safofin hannu da ake zubar dasu ba su da kyau, da ban taɓa amfani da su ba idan na kasance a gida a lokacin lokacin bushe-bushe, inda nake samar da safofin hannu na nitrile. Amma ni na kasance a gidan, don haka dole in yi amfani da wannan rashin fahimta - suna da girma kuma suna birge kullun.

Na yi amfani hanya B don gashin da aka riga aka bushe - da farko ya shafa fenti a asalin kuma ya bar na mintina 20, sannan ya rarraba ragowar fenti (a cikin maganata, rabin kwalbar ya tafi tushen) a kan duk gashi kuma ya riƙe wani minti 10.

Abin da nake so in faɗi shi ne cewa duk tsawon lokacin da ya kasance a gare ni cewa babu isasshen fenti, ko da yake ba ni da madaidaicin gashin kafada. Don dogon gashi, kuna buƙatar shakka ɗayan fakitoci 2. Ana amfani da fenti da sauki, ba ya guduwa, kawai yana lullube kan kai ne na mintina 10 na karshe, babu wani wari mara dadi, da alama a gare ni cewa kusan ba sa jin warin ne.

Bayan game da yadda na wanke rina daga gashina, amma ban aiwatar da goge tukuna ba, gashina ya kasance abin ƙyama ga taɓawa - matsanancin bushe da ƙima, kamar gindi. Balm ɗin yana da kamar yana daidaita yanayin, amma na yi farin ciki da wuri, a gaba in na sake wanke gashi, gashi na sake zama mummunan abin taɓawa.

Abin da ya faru a sakamakon:

Daga hoto babu abin da ya bayyana sarai. Ga tarin kayan aiki don kwatantawa:

Tabbas zamu iya cewa gashi ya zama mai tsabta))) Tare da ƙarshen a cikin tsarin launi, babu abin da ya faru kwata-kwata, kuma ana sauƙaƙe Tushen, amma yana da matukar tasiri. Bugu da kari, gashi gabaɗaya ya sami abin ƙiyayya mai launin shuɗi. Wataƙila zan sake amfani da Tonic

Ga yadda gashi ke kallon rana:

Haske? A'a, ba a ji ba.

Yankin da ke tsakanin tushen da gashin kansa har yanzu ana iya ganinsa, ko da yake yana iya zama ba ya kaifi sosai (ko da yake ba kai tsaye ba ne).

Keɓancewar kulle gashi a tushen asalinsu wani nau'in launin ja ne, saboda haka zan so in kira ɗanyen "orange praline":

Karshe: A gefe guda, Na fahimci cewa don cimma sakamakon da nake buƙata, Na zaɓi samfurin da ba daidai ba, saboda haka akwai alama babu abin da za a zargi don zane. A gefe guda, to, ban fahimta ba ga wanda wannan inuwa yake nufi. Idan kuna da gashin gashi na halitta, to wannan ba zai yiwu a ɗanɗana wannan fenti ba, banda wataƙila zaku sami launin shuɗi, kuma idan kun sami asarar gashi, to baza ku ga sakamakon komai ba. Bugu da kari, gashi ya zama bushewa sakamakon bushewar.

Yadda za a yi cake tare da raspberries da kwakwa pralines:

Cook Kwakwa Pralines.

Narke farin cakulan da man shanu a cikin ruwa mai wanka ko obin na lantarki.

Kara ɗan alkama (yi a jaka).

Sanya kwakwa da alkama a narke cakulan sai a gauraya.

Rarraba praline kwalin tare da kasan wannan rubabben kayan da aka sanya da kuma sanya a cikin firiji na mintuna 30-40 ko har sai ya zama dole.

Cook jelly jelly.

Sanya layin a gaba tare da takarda.

* Ba ni da puree rasberi, don haka sai na ɗauki 160 g na daskararre, dafaffen sukari har sai an narke kuma ya wuce ruwan magani ta sieve.

Ku kawo itacen tsutsa rasberi tare da sukari a kan ƙananan zafi zuwa tafasa kuma har sukari ya narke.

Jiƙa gelatin a cikin ruwan sanyi na mintina 10 kuma narke a cikin wanka na ruwa ko obin na lantarki.

Sanya gelatin da aka narkarda a cikin rasberi rasberi sai a gauraya.

Sanya dukkan raspberries kuma Mix.

Zuba ruwan magani a cikin yumbu da sanya a cikin injin daskarewa.

Preheat tanda zuwa digiri 180.

Sift almond gari tare da sukari mai ruɓi, ƙara kwakwa.

Beat fata a cikin kumfa, ƙara sukari a cikin bakin ciki na bakin ciki da kuma doke a cikin wani m, barga kumfa.

Sanya kayan bushewa a cikin sunadarai, a hankali, a cikin motsi mai motsa jiki, yana motsawa daga sama zuwa kasa don kar sunadaran su fadi.

Sanya kullu a cikin siffar 18 cm, wanda aka rufe da kayan yau da kullun, mara laushi.

Gasa na mintuna 10-15 (lokacin ya dogara da tanda, sanda ya kamata ya fito ba tare da ragowar batter ba).

Cire kuma kwantar da kan sashin waya a cikin m.

Samun bishiyar da aka gama daga dutsen ta yanke ɓawon burodi na sama, biscuit ɗin yakai tsayin 1.5 cm, yana da yanayin rubutu mai kyau, yayi kama da bishiyar bishiyar kwakwa.

Sanya biski a cikin firiji ko a bar shi a kan tebur a ƙarƙashin hular kwanon.

Sanya mousse tare da farin cakulan.

Kara farin cakulan.

Beat da yolks tare da sukari har sai Fluffy.

Ki kawo madara a tafasa ki zuba a cikin ramin bakin ciki a cikin yolks kullum yana motsa su.

Zuba ruwan magani a cikin biredi sannan a kawo kara kadan a kan zafi kadan, zazzabi kada ya wuce 85 * C, in ba haka ba taro zai iya ja.

Jiƙa gelatin a cikin ruwan sanyi na mintina 10 kuma narke a cikin wanka na ruwa ko obin na lantarki.

Toara zuwa custard, Mix da kyau.

Sanya cakulan a cikin taro, bar don minti 2-3 kuma Mix har sai m.

Sanya cakuda zuwa zazzabi dakin.

Beat da kirim har sai da kololuwa masu laushi sannan a hankali a gauraya su a cikin sanyaya, mousse ya kamata ya kasance cikin iska ba ruwa sosai.

Don taro "juye".

A saman abin da zaku tattara cake, kunsa tare da fim ɗin jingina.

Sanya ganuwar zobe tare da diamita na 20 cm ko wata m maras kyau ba tare da tushe tare da fim mai yawa (acetate / cake ko takardar burodi).

Sanya murfin tare da farfajiya a cikin injin daskarewa na mintina 10-15.

Zuba rabin mousse zuwa kasan ƙasan, saka janyen raspan utu, a hankali a matse.

Zuba sauran mousse, rufe da biskit, coconut praline a saman, 'nutsar' 'bishiyar a cikin mousse.

Sanya cake a cikin injin daskarewa na tsawon awanni 4, zai fi dacewa da dare.

Don haɗuwa da hanyar gargajiya.

Saita zobe zuwa faɗin 20 cm.

Nan da nan na tattara keke a kan musanya guda ɗaya.

Sanya bangon zoben tare da fim mai kauri (acetate / cake ko takardar burodi).

Sanya kwalin pracon a kasan a tsakiyar.

Sa wani biscuit a saman.

Zuba rabin mousse.

Sanya jelly ras kuma zuba sauran mousse.

Sanya cake a cikin injin daskarewa na tsawon awanni 4, zai fi dacewa da dare.

Jiƙa gelatin a cikin ruwan sanyi na minti 10.

Zuba ruwan madara da aka adana a cikin babban akwati (gilashin daga fenti, alal misali).

Haɗa sukari tare da syrup na ruwa invert tare da ruwa a cikin kwanon rufi tare da ƙananan lokacin farin ciki.

Sanya wuta kuma, motsawa, kawo zuwa tafasa kuma har sukari ya narke.

Kwasfa kashe sakamakon kumfa.

Ku kawo syrup zuwa zazzabi na digiri na 103 ko kuma tafasa mai ƙarfi, cire daga zafin wuta ku zuba a cikin kwano tare da madara mai ɗaure, Mix.

Sanya cakulan da aka murƙushe, Mix.

Narke gelatin a cikin wanka na ruwa ko obin na lantarki kuma ƙara zuwa taro duka.

Saka fitar da icing din tare da blender (riƙe blender a wani kusurwa na digiri 45 kuma gungura gilashin lokacin da kake yin karin haske - ƙoshin iska ba za su ragu ba).

Iri icing a cikin wani akwati daban, tare da rufe fim ɗin cling kuma saka a cikin firiji na dare.

Zafafa ruwan da zazzage a cikin wanka na ruwa zuwa digiri 40, sannan yayi sanyi zuwa digiri 30.

Idan ana so, sai na bushe da haske a launi da ake so, Na fenti da jan launi AmeriColor.