Labaran asalin ice cream
Babu wanda zai iya faɗi ainihin ranar bayyanar sanyaya. Bisa ga masana tarihi, dabbar farko, wadda za a iya daukanta a matsayin mai bautar ice cream, an shirya shi a zamanin d Roma a shekara ta 62 AD musamman ga sarki Nero. Wannan dainty aka shirya daga kankara da juices. A cikin shekaru 600 a kasar Sin, waɗannan sinadaran sun fara ƙara madara. A girke-girke na wannan kayan zaki ya kai Turai a cikin 1295 kuma babban mai tafiya Marco Polo ya kawo shi. Abin sha'awa, ba kawai snow da kankara suke amfani da shi don kwantar da ice cream ba, har ma da nitrate. Don yin wannan, an zuba cakuda mai dadi a cikin mota kuma an sanya shi a cikin ruwa, inda aka kara da gishiri da gishiri ko nitrate. Tsarin juyawa na ƙaƙaf ya haifar da daskarewa na kayan zaki.
Bisa ga wani labari, mai dafawar Catherine de 'Medici ya mallaki asirin ice cream, wadda ta kawo ta zuwa Faransa. Hakan na sanannen ice cream ya fadi a daidai lokacin, kuma ba tare da shi ba abincin dare guda daya ba. Bugu da} ari, ana kiyaye girke-girke don kayan zaki a cikin mafi asiri, wadanda suka bayyana cewa an azabtar da su sosai. Saboda haka ice cream ya zama daya daga cikin tushen hanyoyin siyasa.
A shekara ta 1649, Faransanci Gerard Tersen ya shirya wani tsari don shirya samfurorin vanilla. Wannan shi ne farkon karuwar nauyin kayan abinci, a ƙasashe daban-daban akwai ruwan daɗin gishiri. Shekaru na arni na XVII za'a iya kiran sa a matsayin kwanan zinariya na ice cream. Gishiri da sanyaya masu sanyi - parfait, mousses, "bama-bamai" sun sami karbuwa mai yawa.
Abincin ruwan sanyi ya samuwa ba kawai ga sarakuna ba, daga Paris ya fara tafiya a duniya. A ƙarshen karni na XVIII Procopio de Coltelli ya bude tuni na farko na ice cream "Tortoni". Hanyoyin cafes sunyi game da nau'in ice cream. Cibiyar sadarwa na waɗannan cafes ta ci gaba har yau.
Rashin ikon shirya ice cream a gida shi ne saboda ƙaddamarwar mai haɗin hannu musamman don shiri. A cikin 1843, Nancy Johnson ya kirkiro shi, duk da haka, yana mantawa don ya ƙyale abin da ya kirkiro. Bayan shekaru biyu, Mr. Young ya yi hakan. An saki na'ura ta farko don inji kayan abinci na gida a Ostiraliya a 1855. Tun farkon lokacin da aka yi amfani da ruwan ƙanƙara mai yawa ya haifar da wani sabon abu a cikin farkon karni na ashirin na masana'antun masana'antu. Kuma magoya bayan Amurka na ice cream sun zama dole ne ta bayyanar a 1904 na farkon salin wafer.
A Amurka, an kirkiro sanda don ice cream. Wannan ƙaddamarwar ta kirkiro ne a shekarar 1905 da Frank Epperson, wanda ya bar gilashin soda a cikin hatsari a cikin sanyi. Ya fara shirya daskarewa a kan bishiyoyi, sa'annan daga bisani ya gabatar da kalmar "popsicle", har zuwa yau mutanen Amirka suna kiran kowane gishiri a kan sanda.
Abin sha'awa shine bayyanar ice cream "Eskimo". Wannan kalma Faransanci ta kira 'yan yara da aka saƙa, wanda yayi kama da kaya na Eskimo. Wannan sunan yana haɗe da ice cream, an nannade shi a cikin cakulan "kwat da wando."
A girke-girke na ice cream a gida
Babbar amfani da ice cream da aka yi a gida shi ne cewa an shirya ba tare da dandano da dyes ba, kuma yana da alaƙa a cikin layi. Amma akwai girke-girke masu yawa don dafa abinci. Classic shine cream cream cream. Don yin shi, kana buƙatar ruwan kirim mai 250, a kalla 30% mai, 1/2 kofin sugar, 600 ml madara mai madara, 2 tablespoons gari, 5 fata fata, kadan vanilla.
An shayar da man shanu da cream tare da ƙarancin murya da kuma kawo shi a tafasa, bayan haka an sanya kome a minti goma. An jefa kashi huɗu cikin ruwan magani a cikin wani kwano, an ƙara sauran sauran cakuda da sukari, wanda dole ne a warware gaba daya. Sa'an nan kuma fata fata, ƙara kadan gari. A ƙarshe, madara mai laushi yana kara wa cakuda kwai kuma a guje shi zuwa kumfa ta amfani da mahaɗi. A sakamakon cakuda, yana motsawa kullum, an dafa shi a cikin ruwa mai wanka har sai ya kara. Sa'an nan kuma ƙara sauran madara, sa a kan karamin wuta, yana motsawa kullum, kawo zuwa tafasa.
Sa'an nan kuma an samo gauraye sakamakon ta hanyar sieve don cire lumps, a zuba a cikin takalmin sanyaya kuma an sanya minti talatin a cikin injin daskarewa. Bayan da cakuda ya daskarewa, an sake kwashe shi kuma a sake shi cikin sanyi tsawon minti talatin. Sa'an nan kuma sake maimaita wannan hanya, kuma a karshe an aika tasa a cikin injin daskarewa don tsawon sa'o'i hudu har sai an rufe shi.
Abincin 'ya'yan itace ga gourmets
Zaka iya shirya daskararren daskararre ba tare da kwarewa na musamman ba. A girke-girke ne mai sauqi qwarai: 0.5 kilogiram na berries ko 'ya'yan itatuwa, zai fi dacewa freshly daskararre, Amma Yesu bai guje tare da 0.5 l na yogurt ko kefir a cikin babban nau'i. An saka ruwan sha a cikin ƙuƙuka kuma an aika zuwa daskarewa don tsawon sa'o'i uku, bayan haka an shirya tasa don amfani.