I-Custard, ephekwe ngobisi olunamanzi , izalise ngokupheleleyo nayiphina i-pastry okanye i-dessert. Ngezantsi sichaza ukuhluka kweli khilimu, kuthatha inhlanganisela eyahlukeneyo yamacandelo ngokubambisana nebhotela, ukhilimu omuncu, i-cream kunye neengqayi zeqanda.
I-Custard kunye nekhamera yobisi ekhutshiwe - iresiphi ye "Napoleon"
Izithako:
- Ubisi bonke - 490 ml;
- umgubo wengqolowa - 125 g;
- ushukela ogqithisiweyo - 75-125 g;
- Ushukela weVanilla - 15-20 g;
- I-Butter - 190 g;
- Ubisi obuncibilikiweyo - 220 g.
Ukulungiselela
Dlulisa ubisi lonke kwisikhwama okanye ubeke, ubeke emlilweni, uthele umgubo wengqolowa uze udibanise ngesantya esincinane kunye nomxube kwiplate ukuze uchithe yonke imifuno yomgubo. Siyibambelele emlilweni ize idibanise, ize isuswe kwisitya kwaye uyipholise phantsi kweemeko zegumbi ukuya kwindawo efudumeleyo.
Emva koko, sifaka ibhotela ephosiweyo, ishukela kunye ne-vanilla ishukela kwaye senza umxube kunye nomxube kuze kube yinto efana ngayo kunye nokuqhekeza onke amachiza e-ushukela. Ekupheliseni, songeza ubisi olunqambileyo kwi-krimu kwaye siphinde siwuthabathe nge-mixer. Inokuthi ithathwe njengobisi obunzima obukhulu obisiweyo obunomgangatho obulungileyo, kwaye uphekwe kumbala we-caramel kunye nongcamango.
Ukugcinwa okunjalo ngobisi olunamanzi kunye nebhotela kungasetyenziselwa ukuzithemba kungekhona nje ukufaka "iNapoleon". Nayiphi na enye ikhekhe ehlotshiswe ngokuzaliswa okunjalo iya kuba yinto engenakunyaniseki kwaye ibe yinto enhle kakhulu.
I-Custard kunye nobisi olunamanzi kwiibhasikidi
Izithako:
- Ubisi bonke - 490 ml;
- umgubo wengqolowa - 125-145 g;
- ushukela ogqithisiweyo - 75 g;
- Vanillin okanye i-vanilla ishukela - i-pinch 1 okanye i-15-20 g;
- ukhilimu kunye nomxholo weoli kunama-30% - 400 ml;
- Ubisi obunzulu bukhuphuke - 560 g.
Ukulungiselela
Sidibanisa ubisi bonke kwi-ladle kunye noshukela kwaye sikubeke emlilweni. Kalokunje, ukubethelela ubunzima kunye ne-whisk okanye i-mixer, ngokuthe ngcembe sifaka umgubo kuwo. Gquba kunye nokutshisa umxube, uvuselele ngokuqhubekayo, kude kube yinyani, uze ususe ekushiseni kwaye udibanise nobisi olunamanzi. Gubungula ngobunzima ubunzima ekusebenzeni ngokufanayo kwaye ushiye ukupholisa.
Isinyathelo esilandelayo kukubetha i-krimu ukuya kufumaneka umthamo obunzima kunye nobunqamle, kwaye ke, ngaphandle kokumisa inkqubo yokubetha, sisongeza kancane kancane i-custard ekhuhliweyo ngobisi olunamanzi kwaye sifumane ukuhambelana.
I-Custard ye-eclairs kunye nobisi olunamanzi-iresiphi ngaphandle kweoli
Izithako:
- Ubisi bonke - 490 ml;
- umgubo wengqolowa - 125 g;
- ushukela ogqithisiweyo-90 g;
- Vanillin okanye i-vanilla ishukela - i-pinch 1 okanye i-15-20 g;
- izikhupha ezinamaqanda amakhulu enkukhu - ii-4.
- Ubisi obukhulu obukhulu-200 g.
Ukulungiselela
Ukuze ulungise le khrimu, jonga izikhupha ngeeshukela, i-vanilla ishukela okanye i-vanillin uze udibanise umgubo ococekileyo kumxube. Ngoku sizityhala ngobisi oluncinane kwaye siphunga umxube kunye nomxube kwi-homogeneity ephezulu. Emva koko, sibeka izitya kunye neziqulatho kumlilo ophantsi okanye uhlambe lwamanzi kunye nokufudumala kude kube yinyani, ngokuqhubekayo kugqugquzela ngexesha elifanayo.
Emva kokupholisa, yongeza ubisi olunqambileyo kwi-krimu kwaye uphinde uyiphathe ngomxube kuze kube yinto eluhlaza kunye nobunzima bekrimu.
I-Custard kunye nobisi olunamanzi kunye nekhilimu omuncu
Izithako:
- Ubisi bonke - 420 ml;
- umgubo wengqolowa - 125 g;
- ushukela ogqithisiweyo - 95 g;
- Vanillin okanye i-vanilla ishukela - i-pinch 1 okanye i-15-20 g;
- ukhilimu omuncu - 220 g;
- Ubisi obukhulu obukhulu-400 g.
Ukulungiselela
Hlanganisa umgubo kunye noshukela kunye ne-vanilla ishukela okanye i-vanillin uze uyifake kwisikhwama ngobisi, uyibeke emlilweni olinganiselayo. Sigxobhoza ubunzima kunye nomxube ukuba sitshabalalise yonke imifuno yomgubo kwaye siyifudumele, siyivuselele ngokuqhubekayo. Ngelixa i-cream iphosa, yula i-rustic kunye ne-airy texture yelizwe ukhilimu omuncu uze uyixubushe ngobumnandi.
Ngoku sidibanisa i-custard ekhuhliweyo nge-ukhilimu omuncu kwaye uphinde uphathe ukhilimu ngomxube.