Enye yeendlela ezilula ukuhlobisa i-dessert yasekhaya kukuhlobisa ukucwenga. Ngokuxhomekeke kwisiphumo esilungiselela ukuba ufike kuso, i-glaze isenokupheka kwiintlobo ezahlukahlukeneyo, okubangela umxube ogqithiseleyo okanye ogqithisayo, obumnyama okanye obomvu, obumnyama abamnyama okanye obala. Kule nqaku siye saqokelela iincwadi zokupheka ezibalaseleyo zesirflethi ze-chocolate, ekulungele ukugubungela ikhekhe.
Faka umbala wemibala yekhekhe-recipe
Izithako:
- i-gelatin ngokukhawuleza - 10 g;
- amanzi aphethwe - 140 ml;
- isukile esimhlophe - 145 g;
- ukuguqula isiraphu - 145 g;
- i-chocolate white (qualitative) - 145 g;
- ubisi oluphuphuma - 110 g.
- idayi ngamaconsi ambalwa.
Ukulungiselela
I-gelatin enomfutho iyancipha ixesha elithile kwi-50 g yamanzi acocekileyo acocekileyo. Kwi-ladle sityhala amanzi aseleyo, uthele iswekile, yongeza isiraphu uze uyibeke emlilweni. Ukufudumala ubunzima uze ubilise kunye nokupheliswa ngokupheleleyo kweekristali zethusi.
Okwangoku, nyibilike i-ts'oletele emhlophe, yixube kunye nobisi oluncibilikiweyo kwisitya esikhulu kwaye udibanise kakuhle. Emva koko, uthele isiraphu kwixube ye-tsokolate uze uvuse. I-Gelatin iyafuthelwa ukutshatyalaliswa kwaye ithululelwe kuzo zonke izithako. Yongeza amaconsi ambalwa edayisi kunye nokuxuba. Ungasebenzisa i-blender.
Ngoku utyumle i-glaze ngokusebenzisa i-strainer efanelekileyo ukuze ulawule ama-bubbles air, upholise ukuya kuma-degrees angama-30. Ukuba ufuna ukufumana umlenze wamanzi oza kulujikeleza emaphethelweni ekhekhe, kufuneka upholise ubunzima ukuya kuma-degrees angama-30, kwaye ulungele yonke ikhekhe engama-32-35.
Ngaphambi kokumboza ikhekhe nge-mirror glaze, kuyilungele ukubamba ilixa elilodwa kwifriji.
Isibuko esibomvu somhlophe kwi-cake - recipe
Ingqungquthela emhlophe ingenziwa, zombini ngesiseko seshukela ejwayelekile, kunye nokudibanisa i-tsholetele emhlophe, eqinisweni, iphucula intleko yayo kwaye iyenze ilula, i-silky, kwaye ngokufanelekileyo imbonakalo yomveliso ogqityiweyo igqibelele.
Izithako:
- i-chocolate emhlophe - 135 g;
- ukhilimu 33-35% - 110 ml;
- ubisi - 110 ml;
- vanillin - pinch;
- i-gelatin - 1/2 tbsp. iipuni.
Ukulungiselela
Ngaphambi kokuba wenze i-mirror glaze kwi-cake gake i-gelatin kwisixa esincinci samanzi acocekileyo. Ubisi kunye nekhilimu ethululelwe kwisipokeni kwaye usetyenzise ukushisa okuphakathi. Sifudumala umxube wobisi kwi-thumba, sisuse emlilweni, uyibeke i-tshokoleta ephukile ize iqhubeke ize idibanise ngokupheleleyo. Bese ungeze i-vanillin, i-gelatin enegesi kwaye uyixube, ukuze ichithwe ngokupheleleyo. Sinika i-mirror e-white mirror for cake ipholile kwiqondo lokushisa kwama-degrees amane, kwaye siyifaka nge-dessert, okokuqala siyihlule nge-strainer.
I-Recipe ye-mirror chocolate coating for a cake
Izithako:
- tshokoleta - 55 g;
- i-cocoa powder 85 g;
- ukhilimu - 85 ml;
- amanzi aphethwe - 150 ml;
- ushukela ogqithisiweyo - 255 g;
- i-gelatin - 10 g.
Ukulungiselela
Okokuqala, cwina emanzini ama-10 amagremu e-gelatin ngokweengcebiso kwipakethe. Hlanganisa iswekile kwi-ladle kunye ne-cocoa powder, uthele kwi-ukhilimu kunye ne-150 ml yamanzi kwaye, ukuvuselela, ukuzisa kwimilenze kwaye ususe ngokukhawuleza emlilweni. Phonsa i-tsokolate emnyama ephukile kunye ne-gelatin egxininiswe kwaye ugxobhoze kakuhle de ukupheliswa ngokupheleleyo. Ngoku uxinzelele ubunzima ngokusebenzisa i-strainer kwaye upholile kwindawo yokushisa.
Sifaka ikhekhe ecolile kwi-grate kwaye siyifungela nge-mirror glaze. Ngokukhawuleza ususe ikhekhe kwisitya uze uyithumele kwifriji okungenani iiyure ezimbini.