Honey Peach Yogurt

Kukonzekera kwamafuta: Kupanga yogurt kuli motere: 1. Tengani magalamu 50 a C40 Non milker ndi kutentha magalamu 50 a madzi kuti mubalalitse.2. Onjezani magalamu 150 a ayezi ndikumenya mofanana ndi makina a mchenga mpaka palibe particles.1. Onjezerani 100 magalamu a ufa wa yogurt ndikumenya mofanana ndi makina opangira mkaka.2. Igwiritseni ntchito mkati mwa masiku awiri, isungireni mufiriji, isindikize, ndikuyisunga m'thumba lamaluwa.

Kukonzekera kwa Tiyi Yaiwisi: Sakanizani Njira Yokonzekera Tiyi ya Jasmine: Chiŵerengero cha tiyi ndi madzi ndi 1:30.Mukasefa masamba a tiyi, onjezerani madzi oundana ndipo chiŵerengero cha masamba a tiyi ndi 1:10 (tiyi: ayezi = 1:10)

Zilowerere 20g wa masamba tiyi, kuwonjezera 600ml madzi otentha (madzi kutentha 70-75 ℃), ndi simmer kwa mphindi 8.Sakanizani pang'ono mukamawotcha, sefa masamba a tiyi, ndikuwonjezera 200g ya ayezi mu supu ya tiyi.Sakanizani pang'ono ndikuyika pambali

Kukonzekera kwa zinthu zopangira: Wiritsani mipira yaying'ono ya taro: Chiyerekezo cha mipira yaying'ono ya taro ndi madzi ndi 1: 8 (kuchuluka kwa madzi kutha kusinthidwa malinga ndi momwe zilili).Wiritsani mipira ya taro mumphika pansi pa madzi, asiyeni kuti ayandame, wiritsani kwa mphindi ziwiri, kenaka mukhetse ndikusamba ndi madzi.Kukhetsa ndi zilowerere mu kuchuluka koyenera kwa sucrose (yomwe ikuyenera kugwiritsidwa ntchito mkati mwa maola anayi)

Khwerero 1: Tulutsani kapu yopangira ayezi yamchenga, onjezerani 250g a ayezi (30g wa pichesi puree, kuchuluka koyenera ndi kokwanira), 100ml wa supu ya tiyi ya jasmine, 70g wa pichesi puree, ndikusakaniza mumchenga ice maker kwa 10- Masekondi 15 (kumbukirani kusonkhezera mofanana)

Gawo 2;Tulutsani kapu yopangira, onjezerani 50g wa timipira taro taro ndi 50g a kokonati ang'onoang'ono [onani pogwiritsa ntchito colander, osathira madzi a shuga], pitirizani kuwonjezera 100g ya yoghurt mu kapu, kenaka yikani ayezi wa tiyi wa zipatso omwe adamenyedwa. mu sitepe yoyamba, ndipo potsiriza kukongoletsa ndi chikasu pichesi dayisi.