Akunakwenzeka ukuba ufumane udongwe ukwenzela ukuba wenze imifanekiso yokuhlobisa, kule ngxaki ingafumaneka kwintlama yomnwa. Kodwa oku akunjalo kulula, kuba okokuqala kufuneka ulungise kakuhle ubunzima bokufakela imodeli, kwaye uyazi nokuba uyomisa kamva.
Kulo nqaku, siza kujonga indlela yokwenza amanani athile avela kwisilingo setyuwa: izilwanyana, abantu kunye nezinto.
Ukuze senze intlama, siya kufuna:
- 1 inkomishi yomgubo;
- 0.5 iikomityi zetyuwa;
- 0,5 iziglasi zamanzi afudumele;
- isitsha sekheram yokuxuba kunye ne-spoon.
Thele umgubo kwisitya kwaye ungeze ityuwa kuwo. Gxotha, uze uthele amanzi.
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Ukudibanisa kakuhle.
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Inhlama ekulungele ukulungiselela imodeli ibukeka kanje:
Kungakhathaliseki ukuba luhlobo luni lwamanani oya kuwenza kwintlama yomnyuwa, uhlale ulungelelwa ngokwale recipe.
I-class-class №1: izibalo ezikhanyayo kwintlama yetyu
Kuya kuthatha:
- inhlama eyenziwe ngomlilo;
- ibhodi yokusika;
- iipini;
- spatula;
- ukubunjwa kwama-biscuits (i-asterisks, amadoda amancinci, iindidi, iintliziyo);
- i-straw tubing okanye i-toothpick;
- ukulandelela iphepha okanye iphepha (isikhumba) sokubhaka;
- iitroporors kunye neebhothi.
Umsebenzi womsebenzi:
Phuma inhlama ukuze ibe ngu-0.5 cm ubukhulu.
Kwiphepha eliqhotyoshelwe, senza iziprintsiso zezibumba ezilungiselelwe. Cinezela kakuhle ukusika intlama.
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Vala umzila ngephepha lokulandelela okanye iphepha lokubhaka. Ngosizo lwe-spatula, sidlulisela amanani ahlukeneyo kuwo. Ukuba akukho sapapula esifanelekileyo, unokuyenza ngesandla.
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Ukusebenzisa ityhubhu, yenza imbobo encinci ukuze ukwazi ukuxhoma isibalo. Ngenjongo efanayo, i-toothpick isetyenziswa kwakhona.
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Sifaka amanani kumfumba wesardi kwi-oven kwaye sibhaka ngeeyure eziliqela kwisebusuku ye-250 ° C. Ixesha lokubhaka lixhomekeke kubukhulu bomkhiqizo, obuninzi, ixesha elide.
Sasaza phezu kwendawo epholileyo uze upholile.
Siyipendela.
Ukudlula intambo emngxeni, loo manani unokuphoswa entanyeni, umthi weKrisimesi okanye uxhomekeke kwindlu.
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Inombolo yeklasi ye-Master 2: Amanani eekati ezenziwe ngetyiwa lomnyu
Kuya kuthatha:
- i-pastry;
- ikhadibhodi;
- upende (i-watercolor okanye i-gouache) kunye nebhasi;
- isakhelo.
Hlula intlama ibe yiindawo:
- i-trunk - enkulu kunazo zonke;
- ngenxa yentloko - encinci;
- umsila, umlomo, i-paws, amehlo, iindlebe - iingcezu ezincinane zenza.
Kwikhadibhodi fakela iibhloko, ubeke njengoko kuboniswe kwisithombeni. Le nto iya kuba yintloko nentsimbi. Phakathi kwinqutlana encinane sinombhobho.
Emva koko senza iinkcukacha ezincinci: iindlebe, amehlo, i-paws kunye nomsila. Ubungakanani bendawo nganye kufuneka ibe yi-3-5 mm.
Dry ehovini kwi-250 ° C ngeeyure eziyi-3-4. Emva kokumisa okupheleleyo, qhubeka nombala. Okokuqala sigubungela umzobo wonke ngomzobo omnyama.
Ngepeyinti emhlophe, ukhethe intonga yomsila, amadevu, amehlo, isifuba, kwaye udwebe umlomo obomvu.
Njengomhlobiso emnyango wentlama yomnyuwa, unokwenza i-cat enhle kakhulu. Kule nto, kuyimfuneko ukukhupha ubuninzi bobunzima ukuze ubunzima bube ngu-10-15 mm. Oku kukuqinisekisa ukuba isibalo asihluli. Ngaphandle kwento eluhlaza, yenza izimbobo ezi-2 zokulungisa ucingo. Emva koko, yomeke kakuhle kwaye uyibala.
Ukusuka kwicala eliphambili sitshintshela ucingo ukuze lingaphumeleli, kwaye siwujikelele ubude obude.
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Ikati ilungile. Ingenziwa kwimibala eyahlukileyo.
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Ungakulibali ukuba kwintlama yesardi ungenza iimveliso ezahlukeneyo kunye nemifanekiso .