Trileçe - Tres Leches

Trilece

Përbërësit:
6 vezë,
400 gr sheqer,
400 gr miell,
1 pluhur paste,
1vanil sheqer,
1/2 lit. ajkë “Hoplla”,
1 ½ lit qumësht,
300 gr qumësht pluhur “Nestlle”,
1/2 kg karamel.

Pergatitja:

Tunden te bardhat e vezeve gjersa te shkumojne mire.

Shtohet sheqeri per te vazhduar tundja,gjersa masa te formohet shkume e qendrueshme.Shtohen te verdhat dhe vazhdon tundja.

Kesaj mase i shtohet mielli i perzier me pluhur paste dhe sheqer vanilje,duke e perzier me luge,gjersa masa te kompaktesohet.

Brumi derdhet ne tepsi shporeti te shtruar me leter te yndyrshshme,ose te lyer me yndyre dhe te permillur.

Futet ne furre te nxehte me temp.180 * C qe te piqet per afro 30-40 min.

Me 1/2 lit.qumesht te vaket trazohet qumeshti pluhur dhe pasi te perzihet mire,ne menyre qe mos te mbesin kokrriza qumeshti,perzihet me 1 lit. qumesht te ftohet dhe 1/2 lit.hoplla.

Kjo mase qumeshti (1,1/2 l.) hidhet mbi pandispanje duke e shpuar me piru ne rast nevoje,qe ta pije mire qumeshtin.

Nese karameli eshte mjaftueshem i trashe,hidhet mbi,e nese eshte i holle,mire eshte ai te qitet mbi trileqe atehere, kur edhe sherbehet,kuptohet pasi te pritet ne katrore.

Ingredients:
6 eggs,
400 gr sugar,
400 gr flour,
1 powder paste,
1vanil sugar,
1/2 lit. Butter "Hoplla"
1 ½ liter of milk,
300 gr milk powder "Nestlle"
1/2 kg caramel.

Preparation:

Shake the egg whites until well be troubled.

Added sugar to continue rocking, while measures of qendrueshme.Shtohen formed yellow foam and continues rocking.

This measure is added to flour paste mixed with powdered sugar and vanilla, and stir with spoon until kompaktesohet measures.

Pulp flows into pan cooker hospitalized with yndyrshshme letter, or painted with fat and permillur.

Introduced in hot oven with temp.180 * C to mature for about 30-40 min.

1/2 lit.qumesht lukewarm milk powder stirred and mixed well after, in order not to remain grain milk, mixed with 1 lit. cool milk and 1/2 lit.hoplla.

This measure milk (1.1 / 2 l.) Cast on pandispanje pierced with a fork to, if necessary, to better milk to drink.


If caramel is thick enough, jump on, and if it is thin, it is best to equals on trileqe then, when served, it understood as the square we expected.