"Opera" (kuku): ho risepe pele le photo photo photo photo

"Opera" (kuku) - e mong oa matšoao a bokgoni ba French pastry, ha ho tlase e tummeng le masantu masengeli komemiama feta Tarte Tatin, éclairs le millefeuille sa feleng. Symbiosis lintlha tsa motheo tsa lijo tse theolelang ena e fuoa lefatšeng le se nang tatso hlollang tumellanong ea bona, tseo ka lilemo tse ngata ho na tlase ratoa.

Histori ea ketsahalo

Sena kaka - ho sa feleng otla bonono culinary, bakeng sa selemo ho rekisa bonyane ea milione "Opera" lefatšeng ka bophara!

Ho na le e ne e le bohobe "Opera" (setshwantsho - ka sehlooho se) ka 1955, ho thehoa Patisserie Dalloyau Leha ho le joalo, qalong e ne e koahetsoe ke le glaze tšoeu. tshebetso joalo ha e resonated le sechaba. nako lijo tse theolelang tlile ha o ile a fetola ponahalo ea hae ho batho ba batšo. Ha e kopana le rekere almonde biscuit, chokolete ganache, oli kofi tranelate, impregnation le glaze benyang entse furor har'a sechaba spoiled. Tabeng ena, ha mong le e mong o ne a mahobe a bitsang chelete e ngata haholo - theko thehoa ka theolelo, e seng feela ho boleng bo phahameng sehlahiswa, empa hape ka batloang.

Le e eketsehileng e le hore e ile a qala ho ikatisa ka mor'a nako ea ho tloaeleha ha "Opera". Confectionery Dalloyya hoo e ka bang lahlehileng litokelo.

Ka mor'a lilemo tse 5, e lefatšeng-o neng o tsebahala pastry seapehi Gaston Le Notre ntshitsweng ka mokgatlo tsa lona, "le Opera" lijo tse theolelang, boemo bona e le risepe ea ka mongoli oa.

Nakong ea lilemo tse 28 overtighten lijo tse theolelang ho tloha lehlakoreng le ka lehlakoreng, 'me feela ka 1988 ntoa e ne e ntse e tsamaya. Le Notre ka a tela le ka mohla etsa eka ho etsa bohobe bakeng sa lengolo la ngaka ea hae, esita le ile ka nahana e ne e le atlehileng ka ho fetisisa.

Ho fihlela joale, mong le e mong ho intša mabapi pastry pheha lijo tse theolelang, a tlisa ntho e 'ngoe e fapaneng. A sehloohong sena a re tla sheba kaka "Opera" (risepe pele) le mekete e fapaneng ea confectioners ea kajeno.

Phethahetse ho batho ba tloaelehileng!

Ka chebo ea mahlo, diresepe mahobe a maiketsetso boemong bo tšoanang le ba sculpting diphae seretse tsoa lehlabathe, haeba u bapisa ba le molao-motheo oa ho bōptjoa "Opera" Leha ho le joalo, e hantle khomarela risepe, u ka fihlela liphello tse babatsehang.

Sebopeho sa lijo tse theolelang le ile a bontša pejana, mona 's ea moralo e qaqileng ho feta:

• "La Gioconda" sefate sa almonde e biscuit. Ka lebaka la ho ba teng ha oli le linate, a ratang Mellow, tenyetseha 'me ka moea o tšoanang.
• Chocolate ganache motheong oa chokolete. Lebese e qheleloa ka thōko ka risepe ea khale! Ke% phahameng tsa cocoa fana tatso li lakalitseng, tebileng le barui.
• Oli kofi tranelate. Lebala ka margarine e lirosa boima ba tlang ho kelello ha lentsoe "oli". O bonolo, qhibiliha le unobtrusive.
• Satureaed tse tsetsoeng moriana ka admixture ea joala nkhang hamonate.

Kahoo, hanyane ka kgato kaka.

biscuit:

• sefate sa almonde e phofo - 226 dikgerama;
• phofshoana e tsoekere - 226 dikgerama;
• lehe - 6 likhomphutha;.
• liprotheine - 6 PC;.
• tsoekere - 26 dikgerama;
• botoro - 34 g,;
• tlalellane chokolete - dikgerama 80.

Oli tranelate le kofi:

• yolks - 7 likhomphutha;.
• tsoekere - dikgerama 220;
• dipeo ba poto Vanilla;
• metsi - 70 dikgerama;
• botoro - 350 a mob mobile;
• kofi ntsa (tabeng feteletseng e matla haholo e riteloa kofi) - dikgerama 30.

ganache:

• lefifi chokolete, bonyane 70% cocoa - 400 a mob mobile;
• tranelate mafura bonyane 33% - 100 a mob mobile;
• lebese - dikgerama 100;
• tsoekere - dikgerama 50;
• botoro - dikgerama 50.

impregnation:

• metsi - 600 dikgerama;
• Vanilla - poto 1;
• tsoekere - 600 dikgerama;
• nkhang hamonate joala (rum, boranti) - 40 g,;
• kofi ntsa (tabeng feteletseng e matla haholo e riteloa kofi) - dikgerama 30.

glaze:

• Nke lehlakore glaze - dikgerama 400;
• tranelate tsa mafura dikahare tsa bonyane 33% - 150 a mob mobile;
• lefifi chokolete - dikgerama 200.

Nke lehlakore glaze:

• tsoekere - dikgerama 400;
• metsi - dikgerama 300;
• edible gelatin - dikgerama 16.

thulaganyou e

Ho sa tsotellehe tse ngata tse metsoako, tshebetso ya ho theha kaka e bonolo ka ho lekaneng, e ntho e ka sehloohong - ho fumana hore na tatelano tsa liketso tsa:

• sirapo bakeng impregnation;
• ganache;
• nke lehlakore glaze;
• biscuit;
• tranelate;
• kopano.

Bakeng sa impregnation hafola Vanilla poto theoleloang metsi le tsoekere. Foqola fihlela ka nako eo, ho fihlela tsoekere e ka ho feletseng qhibiliha.

Tlosa ho tloha mocheso, eketsa ea kofi ntsa (kapa kofi) le joala.

Koahela setshelo le sirapo, sekoahelo le behella ka thōko. 'Me u se ke ua ba tšaba palo ea mokelikeli - "Opera", likuku le pastry tšōmo concurrently, nka tsohle.

Ho lokisa glaze nke lehlakore, ua inela ka metsi a batang ho e ruruhe le edible gelatin.

Pheha metsi a le tsoekere, ho tlosa ho tloha mocheso, le ho eketsa edible gelatin, wrung tsoa, hlohlelletsa ho fihlela shoa hoa feletseng ea bobeli. Haeba u sebelisa phofo ho ena le ho lakane edible gelatin, ebe eng kapa, nka ba bang ba metsi ho tswa ho risepe, eseng ho feta kakaretso ea mokelikeli.

Ho etsa ganache, kopanya lebese, tranelate le tsoekere. Futhumatsa motsoako fetang mocheso tlaase ho fihlela ho fihlela e boreleli, ntle kristale efe kapa efe tsoekere.

Ka hlapa metsi qhibiliha chokolete ebe tlatsa ka ho eona le a chesang remereme sirapo. Hlohlelletsa ho fihlela homogeneous.

Pholile ea chokolete boima ho 60 ° ^C, eketsa ea botoro le bonolo 'me hape tsoakileng. Bakeng sa "silika" botenya ka tsamaea ka blender boima. Tighten le sekotlolo sa ganache le khomarele filimi, phehella ka ho toba holim'a metsi, le behella ka thōko ho fihlela moo ho hlokahalang. U se ke ua refrigerate! Ho bohlokoa ho bokella kaka "Opera" (risepe pele) ka nepo le ka bokhabane, ka ho tšoanang ganache e lokela ho ba polasetiki.

Bakeng sa almonde biscuit "Mona Lisa" ntho ea pele eo Koahela foromo ya pampiri ho baka.

Preheat ontong ho 180 ^° C

Kopanya koro phofo, sefate sa almonde e phofo le icing tsoekere, ka makhetlo a mabeli o ile a botsa. Alternately phaella ka ho re linate-libolo tse boima tsoekere, whisk bakeng sa metsotso e 10.

Qhibiliha botoro le. "Opera" (kuku) lokela ho bopilwe ka seponche bonolo, 'me ka lebaka la boima mafura ka oela theoha. Ho qoba sena, oa boraro e qalang ea linate hlama hlohlelletsa ka oli a chesang ho fihlela le boreleli, ebe hamorao eketsa tsohle ho motsoako motheo.

Whisk liprotheine le tsoekere, hlohlelletsa ka boima lehe-mandelic.

Hasa hlama ka lakane sa baka. Bohlokoa! lera e lokela ho ba mosesanyane - 8,10 limilimithara - le junifomo.

Apeha bakeng sa metsotso e 10 (nako e bontsha gore go le itšetlehile ho tloha ka ontong le). Loketse kaka palo khauta, bonolo le tenyetsehang.

Pholile ka ho feletseng ka rack terata le khaola dikhutlonne tse tharo tsa boholo tšoanang. Haeba boholo ba pane ha a lumelle ho etsa joalo, apeha biscuit ka disete tse tharo.

Tsokolate (dikgerama 80) qhibiliha ka hlapa ka metsi.

E mong oa dikhutlonne ho retelehela lehlakoreng porous fatše le loetsa litsepe holim 'a biscuit chokolete. Tlosa sehatsetsi ka hore barbotage tiile lipelo. Ka lebaka la sena tekanyo impregnation e tšolloa, le kaka "Opera", le risepe ea eo re neng re fana ka uena, u se ke ua soabisa.

Joale ho ile ha latela mathoasong a tranelate.

Whisk yolks lehe ho fihlela tšoeu boima fluffy. Pheha metsi le tsoekere sirapo, 'me hang ha a qala ho feletseng pheha, tšela ka yolks lehe ntse re tsoela pele ho whisk. Ka khumo ea lokela ho fumana e tenya, tranelate 'mala moea boima.

Ntle le ho emisa ho whisk, eketsa ea botoro bonolo sengoathoana ke sekotoana. Ke lokela ho fumana boreleli, e tenya, silky tranelate. Joale eketsa ea kofi ntsa (kapa kofi), Vanilla le whisk hape ho fihlela le boreleli.

Qetellong, Phutheho ea lijo tse theolelang "Opera". Kaka o ile a khothalletsa ho bokella ka mokgwa kapa foreime - gore e tle e tla ba ho feta boreleli.

Pele lera - kaka tlase, chokolete lera e beha fatše, ebe Khotsofatsa le hlahlelletse sirapo. Ema metsotso e seng mekae 'me ua inela hape.

Beha halofo ea holimo ea tranelate kofi-oli, ka hloko go tsepanya ka nngeleng.

Ka tranelate sebaka kaka le hlahlamang, ua inela hape habeli.

Boreleli tsoa ho ganache tsohle ka biscuit ena.

Beha ka holim'a kuku ea ho qetela, ua inela.

Tšela e tranelate tse saletseng, boemong ba. Holim 'e lokela ho ba e le boreleli kamoo ho ka khonehang.

Kaka sephetho le beha ka leqhoa ea sehatsetsi bakeng sa halofo ea hora.

Ho lokisa glaze, qhibiliha chokolete e ka hlapa metsi kapa microwave e le.

Tlisa tranelate ho lethopa le eketsa a ba isa ho chokolete mokelikeli, ka hloko tsoakane.

Hanyenyane mofuthu le glaze se nke lehlakore 'me ka ekelletsa ho le boima chokolete-remereme. Fumana pathomorphology feletseng. U se ke ua sephali!

Khatello sephetho le glaze ka sefe e metle.

Cool le boima ho 35 ^{° C} 'me le tšollele hae kuku. Classic kaka "Opera", le risepe ea eo re nahana ka fapaneng glaze ka ho phethahetseng le boreleli, kahoo u se ke la li ama e le u itumella hore u ho jala tranelate holim'a metsi - gore e tle e tla sekama e le otlolohileng kamoo ho ka khonehang. Beha sebakeng se pholileng lihora tse 'maloa.

Tsamaea bohale tšesaane Sepheo ka mahlakoreng tsa foreime ka hare, "ho lokolla ho fihlela" kaka.

Ka mor'a moo, omella le halefile thipa metshetshe bohale, tlosa bohobe ba 5-7mm - leboha ho tekanyo ena, e tla ba bonahalang ba le dikarolo le ka hare la lijo tse theolelang le.

Bakeng sa ho ngodisa, o ka ngola ya tsokolate qhibilihile holim'a boreleli ya kaka lentsoe «Opera» le khabisa le dilae di le khauta jeoang.

Khaola likoto tsa portioned kgothaletswa hape omileng thipa a chesang.

niceties

E le hore maqhubu a ya kaka entse, ba lokela ho khomarela lintlha tse latelang:

• "Opera" - bohobe, e leng lokela ho ba tlaase. Bophahamo palo e kahodimodimo -. 4 cm, Sena ke ka ntlha ya go ha e le hantle hore tatso lona e tenya, ba phelelang ho le dikarolo tšesaane tsa mebala eohle ba tla monya botlalo sebopeho. Ke 'nete hore, e tsoela khahlanong le "ruela" telele mahobe, confectionery tlholeho ka sekolong American, empa leha ho le joalo e le hantle ke bohlokoa e.
• E mong le e lera tlameha ho hantle folisoa pele ho sebelisa latelang. Sena ke ho hlokahala hore junifomo, e leng ama tatso, 'me ho boloka layering bonwang.
• Sebeletsa liluloana kaka likoto tse nyenyane, e le ho ke ke a ruile haholo. Ha baeti ba tla ba teng "ka likhoka", phello ka kakaretso tla lerootho, ho sa tsotellehe maemo a sehlahiswa.

mekhoa e meng

Joalokaha ho boletsoe pejana, batho ba bangata pastry kenngoa ka litsebi tsa bona le photefolio kaka "Opera", le risepe ea eo ho ka ba le thahasellisang ka ho makatsang fapaneng le ea pele. Re nahana ka variants e 'maloa ea benghali ba morao-rao Russia le Europe, ba ile ba fumana e le karabelo khōlō ka ho fetisisa ho tloha sechaba.

"Opera" Aleksandra Selezneva

Russia dimonamone Alexander Seleznev ratoa ke batho bohle, hobane tlas'a boeta-pele ba hae ka bapala theolela ho fetisisa phethehileng ntle ho tloha lapeng ho pheha, 'me e' s ka joalokaha e le tloaelo ho Goodies tsohle bakeng sa baeti le slozhnosochinennogo lipompong French. Ho lokisetsa kaka "Opera" ho tloha Seleznyov, o tla hloka lihlahisoa tse latelang:

biscuit:

• Mahe - 4 likhomphutha;.
• liprotheine - 8 likhomphutha;.
• Koro phofo - dikgerama 80;
• botoro - 30 g,;
• fatše makotomane - 130 a mob mobile;
• tsoekere - dikgerama 200;
• Letsoai - 1 kgolo pinch.

ganache:

• tranelate mafura bonyane 33% - 320 di ml;
• yolks - 2 likhomphutha;.
• botoro - 30 g,;
• Chocolate Black - 32 dikgerama.

impregnation:

• kofi hang-hang - 4 tsp ;.
• metsi - 200 di ml;
• tsoekere - dikgerama 200.

Oli tranelate le kofi:

• yolks - 4 likhomphutha;.
• kofi hang-hang - 4 tsp ;.
• botoro - 400 a mob mobile;
• lebese - 120 di ml;
• sootho tsoekere - dikgerama 110.

glaze:

• tsokolate ba batsho - 150 a mob mobile;
• meroho oli odorless - 20 di ml.

Hape, tshebetso

Technology ea ba lokisetsa ho ea mongoli ea sa tšoareng le bonolo ho feta ea pele, empa e ntse e siea ka mor'a diresepe e tloaelehileng bakeng sa mahobe a maiketsetso, mabapi le seo simololang lokela tieo khomarela litaelo tseo.

Bakeng sa seponche kaka Preheat ontong ho 210 ^{° C} le betla sebopeho bakeng sa pampiri kaka ho baka.

Whisk mahe 4, dikgerama 120 tsa tsoekere ho fihlela fluffy, moea boima. Eketsa phofo lepa, luba fihlela junifomo.

Thoko whisk liprotheine le letsoai ho bubble tiileng. Re tsoela pele ho whisk, eketsa tsoekere setseng. Bubble e lokela ho ba benyang le ha kokobela le corolla ena.

Eketsa ea liprotheine ka linate boima, sefa ka le phofo le luba holimo tsohle ho tswa ho tlase ho fihlela, ea bolokang lightness ea teko eo.

Qhibiliha botoro le ka bonolo hlohlelletsa hlama.

Tšela karolo ea boraro ea lehe le linate boima ka mokgwa wa ka hloko boreleli tsoa 'me a apeha metsotso 6-7.

Ka tsela e tšoanang, lokisetsa tse peli ho feta kaka.

Pheha metsi a sirapo le tsoekere, eketsa ea kofi qhibilihang ka har'a le luba fihlela junifomo.

Ho lokisa ganache, mocheso tranelate fetang mocheso mahareng le qhibiliha chokolete le ho 'ona. Tlosa boima ho tloha mocheso le, susumetsang maikutlo ka matla, eketsa botoro le lehe yolks le.

Bakeng sa tranelate le, pheha ea lebese le kofi le tsoekere. Thoko whisk yolks 'me le tšollele ka bona boima chesang lebese-kofi.

Beha motsoako ka ho hlapa ka metsi le pheha ho fihlela le teteaneng, a lula a sitisa.

Tlosa ho tswa ho metsi take bubble bath ho sephetho le kofi tranelate, re tsoela pele ho sephali ho fihlela hlama eo pholisa.

E, ha ho tluoa tabeng ea kamoo ho pheha bohobe ba cuisine khale French, e ka lokisoa bakeng sa mathata.

Thoko whisk ho fihlela botoro fluffy. Re tsoela pele ho whisk, eketsa likarolo custard kofi tranelate ka eona.

Bakeng sa glaze ka, qhibiliha ka chokolete ka hlapa ka metsi le eketsa oli ea limela.

kaka kopano e le 'ngoe le ka mothofatso pele.

Cake "Opera" ke Lisa Glinsky. Eketsa lightness?

Seng ka tlase atleha 'me ba fumana phetolelo ena ea lijo tse theolelang ea lefatše ka Elizabetha. "Opera" tsoa lero haholo, empa moea. Bakeng sa hae ho nka:

biscuit:

• Mahe - 5 likhomphutha;.
• tsoekere - dikgerama 160;
• phofo - 90 dikgerama;
• halikiloeng hazelnut phofo - 70 dikgerama;
• tlalellane chokolete - dikgerama 50.

tranelate:

• Mahe - 2 likhomphutha;.
• karolelano lebese mafura a dikahare - 350 di ml;
• tsoekere - 5, Art. akarelletsang likhaba le;
• starch (ka go tlhaolega poone) - 4 tbsp. akarelletsang likhaba le;
• matla kofi - 60 di ml;
• tlalellane chokolete - 75 g,;
• karolelano lebese mafura a dikahare ea - 60 di ml;
• edible gelatin ka granules - dikgerama 15;
• tranelate tsa mafura dikahare tsa bonyane 33% - 500 di ml.

impregnation:

• matla kofi - 200 di ml;
• lefifi tsoekere - dikgerama 100;
• joala le tatso ho latsoa - 30 di ml.

ganache:

• lefifi chokolete - 75 g,;
• tranelate tsa mafura dikahare tsa bonyane 33% - 60 dikgerama.

glaze:

• lefifi chokolete - 200 g,;
• tranelate tsa mafura dikahare tsa bonyane 33% - 80 dikgerama;
• metsi - 60 dikgerama;
• mokelikeli tsoekere - 2 tbsp. khaba.

thulaganyou e

Preheat ontong ho 170 ^C. Cover pane le lekanyang bonyane 35 * 50cm ho baka pampiri.

Arole ba makhooa le yolks.

Thoko whisk ho fihlela makhooa fluffy le yolks le tsoekere, ho arola tse peli tse fetileng.

Ka yolks le eketsa phofo sifted le linate fatše 'me e mong e meraro sa tse tsamauoang haholo makhooa lehe. Hlohlelletsa ka bonolo ho pathomorphology phutha mokhoa. Eketsa ea makhooa setseng, hape tsoakileng.

U se ke ua tšaba ho dintlha. Hang pheha bohobe, hanyane ka kgato ho latela litaelo e le hore ba fumane letsoho.

Beha hlama ka ho baka, boemo ba holim kaofela.

Apeha metsotso 15-18 pele disampole bakeng sa "toothpick e omileng. '

Fokotsa biscuit tse hlahisoang ebe o li khaola ka li-rectangles tse tšoanang.

Bakeng sa tranelate, kopanya tsoekere, starch le mahe ho fihlela le boreleli.

Ka thōko ho sekoahelo ho tlisa lebese (350 ml) 'me le tšollele mahe a starch maqeba, le kena-kenana ka matla. Tšela ntho e 'ngoe le e' ngoe ka morao, u phehe ka mollo o monyenyane haholo, o tsosang kamehla. Tlisetsa ho pheha le ho pholile ka ho feletseng.

Tšela kofi ea koae tse 2 tsa gelatin, lumella ho ruruha le ho futhumatsa mollong o monyane ho fihlela qetellong ho qhibiliha. U se ke ua lumella ho pheha! Keletso ena, ka tsela, ke ea bokahohleng-ho sa tsotellehe hore na ke mofuta ofe oa risepe oo u ithutang oona, o leka ho fumana mokhoa oa ho etsa kaka.

Kenya halofo ea litente tse phehiloeng ho kofi.

Koahela tranelate ho fihlela litlhōrō tse matla. Halofo e kenyelletsa custard ea kofi 'me e kopane hantle, e boloke moea.

Tsokolate e qhibilihile.

Tse setseng tsa gelatin e lokela ho soaked lebese le batang (60 di ml), lumella ho ruruha le ho futhumala hanyenyane, ho finyella ho qhibiliha ho feletseng ha gelling element.

Kopanya ho fihlela ka halofo ea halofo ea custard ka chokolete le motsoako oa lebese. Hlahloba ka hloko ka tranelate.

Bakeng sa ganache ba senya tsokolate ka bokhabane, e tšollele ka lebese le phehile mme le hlohlelletse ho fihlela ho kopane. E lumelle ho pholile.

E le ho etsa hore lekhase le kopane, kopanya lik'hemik'hale tsohle tsa metsi le ho li belisa. Hlakola tsokolate mme u kenyelle motsoako, whisk le motsoako ho fihlela o boreleli o boreleli. Refrigerate.

Ho koahela, pheha kofi le tsoekere, eketsa joala. Refrigerate.

Kopano ea ho qetela.

Qhibiliha tsokolate bakeng sa biscuit, e li ise ka lehlakoreng le leng la li-biscuits. Lumella ho pholile ka ho feletseng - ena e tla ba motheo oa kaka.

Beha lehlakoreng le letona la tsokolate, soak.

Beha halofo ea tranelate ea kofi ka holimo, tekanyo.

Beha ka holim'a mahobe a latelang, pheta hape.

Hasanya ganache holimo, beha halofo ea tranelate ea tsokolate holim'a eona.

Beha kaka ea boraro holimo, e-soak.

Beha tranelate e setseng ea kofi ka holimo, e kopane le kaka e qetellang. Khotsofatsa.

Abela lijo tsohle tsa chokolete ka holim'a biscuit, u finyelle botle bo botle. Beha ka leqhoa bonyane lihora tse 2-3.

Preheat hany of icing 'me ue tšollele holim'a kaka. Ho joalo! Cake "Opera" ea Lisa Glinsky e loketse.

Li-Classics ka tsela ea kajeno ea Sefora

Ha a bua ka lijo tsa lijo tse ling tsa Fora tsa Fora, e ka ba ntho e tsotehang hore re se ke ra bua ka mefuta e fapaneng ea lihlahisoa tsa mehleng ea kajeno tsa naha. Ho tloaelehile, ka mohlala, mosebetsi oa Christoph Felder. Ha ho hlokahale hore u pente recipe ea hae ka botlalo, kaha e tšoana haholo le ea khale, empa ho boetse ho na le phapang-ho phaella ha meriana ea Italy ho ea ho tranelate ea oli le glaze e ntle e nang le tatso e makatsang ea linate:

Bakeng sa meringue (bakeng sa chelete e tšoanang ea tranelate):

• Metsi - ligrama tse 40;
• Tsoekere - 100 dikgerama;
• Protheine - 70 dikgerama;
• Tsoekere - 25 grams.

Bakeng sa leqhoa:

• Chokolete e bohloko - ligrama tse 400;
• Oli ea kokonate - 50 dikgerama;
• Peanut botoro - 50 dikgerama.

Kopanya metsi le ligrama tse 100 tsa tsoekere. Tlisa motsoako ho pheha. Etsa bonnete ba hore tsoekere e qhibiliha ka ho feletseng.

Ka tsela e tšoanang le ena, whisk liprotheine tse nang le tsoekere e setseng ho fihlela litlhōrō tse bonolo. Tšela ka sirapo e belang ntle le ho ema ho shapa. Boima bo tla eketseha ka boholo. Fokotsa boima le ho senya le tranelate. Ka lebaka la tekanyo ena, "Cera" ea "Opera" ea Christoph Felder e tla ba mafura le ho feta airy.

Ho etsa kofi, kopanya tsokolate, e qhibilihe ka botoro ea kokonate le linate. Ho phomola ho futhumatsa le ho tšollela kaka.