I-custard isetyenziselwa ukuzaliswa kunye nokuhlobisa iibhasikidi, kwi-straw, iigakes, kunye nezinye iifotery zokutya. Kubalulekile ukuba uqaphele ukuba naluphi na ukhilimu olungele ukuhlawuleza ngokukhawuleza, ngoko kufuneka kusetyenziswe ngokukhawuleza emva kokuveliswa. Ngamaqebelengwane, i-custard isetyenziselwa ukudibanisa izibilini, njengoko kungabonakali kubo ukugcina isimo sabo. Ukulungiswa kwe-custard ayifuni ixesha kunye nemali, inkqubo yokudala le mveliso ilula. Masiqwalasele ngokuthe kratya iresiphi yokugcina ikhekhe.
Izithako:
- umgubo ophezulu kwibakala - 90 g;
- ushukela ogqithisiweyo - 390;
- Ubisi bonke - 750 g;
- amaqanda - amaqhekeza amahlanu;
- vanillin - 0.1 g;
- I-Butter - 25;
- isivuno - 1000 g.
Ukuze ulungele ukugcina i-yolk kunye nobisi, kuyisisiseko, kubalulekile ukubilisa ubisi, izikhupha zeqanda ukugawula ushukela, owahlukana ngaphambili neeprotheni. Emva koko i-vanillin yongezwa kwi-mass mass and powgated up to the smell of nut ecosiweyo, ubisi obushushu bugalelwe ngaphakathi kwaye konke oku kuphekiweyo, malunga nemizuzu elishumi. Kwinkqubo yokubilisa kuyimfuneko ukuba uvuselele ubungakanani, emva kokufaka ibhotela kwaye ngokukhawuleza ukupholile. Emva koko gcwalisa isikhwama se-confectioner kunye nekhilimu elungiselelwe, kwaye uyisebenzise kwindawo okhethiweyo.
I-custard iyakucelwa kwakhona kwi-microwave, ubunzima obugqityiweyo abuyibilisiwe, kodwa kufakwe kwi-microwave imizuzu emi-5-6, ukuthabatha nokuxuba ngokugqibeleleyo ngeminithi.
Ngendlela, ukwandisa ukugqithisa - le krimu iyaqhubeka ibizwa ngegama lesiFrentshi. Kwaye kunokuba ubisi kwi-recipe ungasebenzisa amanzi, kodwa iziphumo zomsebenzi wakho ziza kunonondlo kwaye zizonwaba xa i-custard iphekwe ngobisi. Ngokomgaqo, iresiphi kule nto kwaye iphelile, kodwa kufuneka ukhumbule ukuba le teknoloji igcinwe kuphela kwiklasi, kunye nokupheka - ininzi yabantu abaneengcamango, abangaqhelekanga ukuhambelana nemida eqinile. Ngako oko, kufuneka ukunike ezinye iincwadi zokufumana i-recipes zokugcina i-custard-protein custard, ngaphandle kokongezwa kwamaqanda kunye ne-semolina.
Iproteyini yokugcina ikhekhe
Esikhundleni seengqayi zeqanda kwi-custard yekhekhe zingaya kunye neeprotheni, zityhutyhulwa ngokunyuka kwenyuka ngamaxesha angama-5, kwaye ubisi kulo mzekelo luthatyathwa ngamanzi. Kuyaphawuleka ukuba ukushisa kwesiraphu ishukela (3: 1) kufuneka ibe ngama-degrees angama-122, ngaphandle koko i-cream iyasasazeka, okanye iya kubumba ifompo xa ungeze isiraphu yeqondo eliphantsi okanye eliphezulu, ngokulandelanayo. Ukugcinwa kwamaprotheni kwindlela yayo yokugqibela isisitye esimhlophe esineqhwa.
Custard ngaphandle kwamaqanda
Kubantu abachasene namaqanda, okanye nje abo banalo isithako sokunambitha okanye ezinye izizathu "kuluhlu olumnyama", iresiphi yokugcina ngaphandle kwamaqanda inikwe. Ukulungiselela kwayo, isiqingatha sobisi siza kubilisa kunye noshukela, sishukumisela kude kube yilahleko yamakristal, sitshulule ubisi oseleyo, uhlanganise ufulawa, i-vanillin, upheke uze udibanise ngokuhambelana, ukuphola, ibhotela kunye ne-whisk. Ngaloo ndlela, abazondayo kwimveliso yeqanda akufanele bakhathazeke malunga nendlela yokwenza i-custard ngaphandle kokubandakanya ezi zithako kwi-recipe. Ukunyaniseka kufezekiswa ngokunyusa umlinganiselo womgubo.
I-Custard yekhekhe kunye ne-semolina
I-Custard ne manga nayo ilula ukuyilungisa-apha esikhundleni somgubo usebenzisa i-semolina, kwaye ukunika ukunambitheka okumuncu kumgcini ogqityiweyo wekhekhe ungayongeza ijusi lemon.
I-Custard kunye nekhilimu
I-Custard kunye ne-ukhilimu yenziwe ngale ndlela: i-cream ehlanjululwe ngoshukela, engeza kwi-cream egciniweyo. I-khilimu ingakhonzwa njengesitya esizimeleyo e-kremankah, kwakunye neendidi ezahlukeneyo (i-jams, jam, zedra, njl.).