Isinkwa sethanga - Iphuzi Eliphuzi nelingejwayelekile

Isinkwa sethanga esikhanyayo siphansi kuma-carbohydrate. Uzomthanda!

Amathanga asemhlabeni jikelele - awabukeki emuhle nje kuphela, ungathambisa izitsha eziningi ezimnandi zekhathuni eliphansi kubo.

Kuthiwani ngesinkwa sethanga se-carb esimnandi nesinoshukela? Cha, hhayi isinkwa sembewu yabo yethanga, kodwa isinkwa sepulpula, siphuzi esimangalisa futhi simnandi kakhulu. Futhi kwenziwa kalula

I-Psyllium imbewu husk yesinkwa sakho

I-Psyllium husk iyi-fiber ewusizo ebopha kahle kakhulu, izosiza ukusheshisa isinkwa sakho.

Futhi manje ngifisa ukuthi ube nesikhathi esihle futhi uhambe ukunambitha isinkwa sethanga ngezandla zami

Izithako

• 400 g ithanga (isb. Hokkaido);
• Ama-200 g ama-alimondi emhlabathini;
• I-80 g yobisi lukakhukhunathi;
• 2 wezipuni kalamula kalamula;
• Amaqanda ama-4
• I-50 g husks yembewu ebhula;
• 1 isipuni se-baking soda;
• 1 isipuni sikasawoti;
• 1/4 ithisipuni yenhlabathi emnyama;
• 1/4 isipuni sekhadibhodi;
• I-1/4 ithisipuni yomhlaba we-nutmeg.

Inani lezithako zaleresiphi ye-carb ephansi liqikelelwa cishe izingcezu eziyi-12. Kuthatha imizuzu engama-30 ukulungisa izithako. Isikhathi sokubhaka cishe imizuzu engama-60.

Inani lokudla

Amanani wokudla okunempilo alinganiselwa futhi akhonjiswa ngomkhiqizo ongu-100 g womkhiqizo omncane we-carb.

Indlela yokupheka

Ithanga le-Hokkaido lingadliwa ngqo ne-peel

1.

Sika ithanga bese ususa imbewu ngesipuni. Bese amakhasi bese usika kahle uginindela.

Ngithanda ukuthatha ithanga leHokkaido ukupheka nokuphaka, ngoba inenzuzo eyodwa eyinhloko - ayidingi ukuthi ihlolisiswe. I-Hokkaido rind iba ithambile ngesikhathi sokwelashwa okushisa futhi ingadliwa nge-pulp.

2.

Uma usebenzisa ithanga elinjalo, khona-ke isinyathelo sokuhlanza siyanyamalala, kodwa kulokhu kufanele kugezwe ngokuphelele. Bese ushisa ipani ngamanzi, uthele izingcezu zethanga kuwo bese ulipheka kuze kuthambe.

3.

Shisisa i-ovini ukuya ku-180 noma ku-200 ° C kumodi yokushisa ephezulu nangaphansi.

Uyacelwa uqaphele: oveni, ngokuya ngohlobo lomkhiqizi noma ubudala, bangaba nokuhluka okukhulu ekushiseni, kuze kufike ku-20 ° C noma ngaphezulu.

Ngakho-ke, njalo hlola umkhiqizo wakho obhakwe ngesikhathi senqubo yokubhaka ukuze ungabi mnyama kakhulu noma ukuthi izinga lokushisa aliphansi kakhulu ukuletha ukubhaka sekumi ngomumo.

Uma kunesidingo, lungisa izinga lokushisa kanye / noma isikhathi sokubhaka.

4.

Phonsa izingcezu zethanga kwi-colander bese uvumela ukuthi amanzi akhanye kahle. Bese uwabeka esitsheni esikhulu, engeza ubisi lukakhukhunathi nojusi kalamula bese ugaya kahle ku-puree usebenzisa i-blender yokucwiliswa.

Hlanza ithanga ngobisi lukakhukhunathi

5.

Endishini ehlukile, shaya amaqanda ayoliswe ku-foam. Bese uxuba i-pumpkin puree kanye nesisindo seqanda usebenzisa i-mixer yesandla.

Inhlama yesinkwa yenkukhu esigabeni sokuqala

6.

Hlanganisa izithako ezomile ezomile - ama-alimondi omhlabathi, ama-seedain husks kanye ne-soda. Bopha inhlama kusuka kwinhlanganisela eyomile nethanga neqanda leqanda.

7.

Songa isitsha sokubhaka ngephepha bese usigcwalisa ngenhlama. Fafaza inhlama ngesipuni.

Isitsha sokubhaka ngenhlama

8.

Faka kuhhavini imizuzu engama-60. Ngemuva kokubhaka, susa isinkwa ku-isikhunta - ngephepha lokubhaka kuzoba lula ukwenza - futhi kusivumele kuphole kahle ngaphambi kokusika. Bonela iphango.

Isinkwa sethanga esenziwe ngomumo