I-shortcrust pastry ayibizi kakhulu futhi kulula ukuyilungisa. Kulula, uma wazi ezinye izimfihlo, ngoba imvamisa inhlama iphenduka ibe lukhuni noma okuphambene nalokho - ayinayo nhlobo ukuma kwayo ngemuva kokupheka.
- Ibhotela noketshezi okusetshenziselwa inhlama kumele kubande.
- Uwoyela omningi, lapho uqweqwe luyoba lukhuni ngokwengeziwe.
- Ufulawa kumele uhlungwe nakanjani - ungalokothi uwushaye indiva lo mthetho!
- I-crumb (ibhotela + ufulawa) ingcono kakhulu.
- Bheka ubukhulu: ibhotela maqondana nofulawa 1 kuya ku-2.
- Ukuguqa kufanele kube ngesandla, kepha kusheshe, ukuze uwoyela ungaqali ukuncibilika ekufudumaleni kwezandla zakho.
- Zama ukusebenzisa i-powder esikhundleni soshukela - inhlama izoba mningi kakhulu.
- Amaqanda engeza ukuqina, kepha uma kudingeka iresiphi, shiya kuphela isikhuphasha.
- Ukungaguquguquki kweresiphi: hlanganisa ufulawa nesoda noshukela, bese ufaka ibhotela ugaye. Futhi kuphela ekugcineni engeza iqanda-amanzi-ukhilimu omuncu (into eyodwa).
- Ifriji inhlama okungenani imizuzu engama-30 ngaphambi kokugoqa.
- Khipha inhlama kusuka phakathi kuye emaphethelweni, ubukhulu besendlalelo sesihlabathi ngokuvamile kusuka ku-4 kuye ku-8 mm.
- Ihhavini kufanele lifudunyezwe kahle libe yizi-180-200 degrees.