Naphezu kwegama layo, ikhekhe "Prague" kunye neempendulo zayo zakudala azixhomekekanga neCzech Republic. Ukudla okuyi-chocolate yi-Soviet variation inqaku elithi "Zaher", eliye lafumana ukuthandwa kwamanye amazwe. Ngoku akukho mntu ukhumbula imvelaphi yeresiphi, kodwa akukho mfuneko, ngokuba ngoku lekhekhethi yekhekhelethi ekhethiweyo ibe yindlela yokuthandayo ehlabathini.
Ikhefu "Prague" - iresiphi yeklasi ngokweGOST
Ekubeni le nkwenkwezi yazalwa ngamaxesha aseSoviet, akukho ikhefu elidala lekhekhe lasePrague, kodwa kukho i-Soviet GOST, imilinganiselo eyaziwayo kunye neyokuphumelela ukunqoba. Sagqiba ukufaka isicelo kuye kule recipe.
Izithako:
Ikhekhe:
- amaqanda - 6 amaqhosha.;
- umgubo - 115 g;
- ushukela - 135 g;
- i-cocoa - 25 g;
- ibhotela - 45 g.
Ikhefu:
- i-yolk enye yeqanda;
- amanzi 20 ml;
- Ubisi olunamanzi - 115 ml;
- ibhotela - 210 g;
- i-cocoa - 15 g.
Ukuhlobisa:
- i-apricot jam - 65 g;
- i-cream cream - 105 ml;
- iqulethi emnyama - 110 g.
Ukulungiselela
Qala ngokulungiselela amaqebelengwane, okokuqala zonke izithako ezomileyo eziluhlu zidibeneyo. Ngokwahlukileyo ziphendukele zibe yi-foam zeqanda ezimhlophe, izikhumba kunye ne-whisk noshukela. Ngenyameko, ukugcina umoya ophezulu, xuba iiprotheni ngezilwanyana uze uwathulule kwizithako ezomileyo. Xa ufumana inhlama ephelileyo, xuba ngebhotela ecibilikiweyo, uthele kwi-20 cm yesimo kwaye ushiye ukubhaka ku-180 degrees imizuzu engama-35.
Ukuze ukhilimu, utyhoboze i-yolk kunye namanzi kunye nobisi obunamanzi. Pheka umxube ekushiseni okude kuze kube yinyani, uze upholile. Yenza ibhotela elithambileyo kwaye uqale ukuthululela umxube ocolile. Ekugqibeleni, yongeza i-cocoa uze uthumele ukhilimu ukupholisa.
Hlukanisa amaqebelengwane amathathu kwaye ucofe ukhilimu ophelileyo. Emva kokuqokelela ikhekhe kunye, gubungela ngoluhlu lwe-apricot jam. Ukufudumeza ukhilimu, uzalise nge-tshokoleti, kwaye emva kwemizuzu emibini ugubungela uphinde uthele i-ganache phezu kwamacenge. Le khekhethi "Prague" ilungile, ihlala ipholile kwaye incedise ukuhlobisa ukuthanda kwakho.
Ikhefu "Prague" - iresiphi yeklasi kunye nekhilimu omuncu
Izithako:
Ikhekhe:
- ubisi oluphuphuma - 390 ml;
- i-cocoa - 35 g;
- amaqanda - iziqhekeza ezine;
- ukhilimu omuncu - 390 g;
- isoda - 1 ithisipuni;
- umgubo - 420 g;
- ushukela - 210 g.
Ikhefu:
- ibhotela - 310 g;
- Ubisi olunamanzi - 1 intsimbi;
- i-cocoa - 55 g.
Ukulungiselela
Hlanganisa i-cocoa kunye nobisi olunamanzi kunye ne-ukhilimu omuncu. Qala ukongeza iiqanda kwisiseko sovavanyo lwebhetri, rhoqo ukubetha ukuze ungeze amaqebelengwane eninzi. Ngenye indlela, kunye namaqanda, uthele iswekile kwintlama, kwaye xa izithako zihlangene kwaye i-crystals i-sugar is dissolved, qala ukuthulula kancane ngomgubo. Ekupheleni, hlabanisa yonke into nge-soda hydrated.
Hlukanisa intlama phakathi kweefom ehamba ngeoli, uze uthumele kwi-ovini imizuzu engama-35 kwi-185 degrees. Phula amaqebelengwane.
Ukuze ukhilimu, i-whip ibhotile epholileyo kunye nobisi olunamanzi kunye ne-cocoa, uze udibanise nomlinganiselo womoya ufumene nganye ikhekhe kunye neengxenye zecake.
I-recipe ye-Classic yekhekhe yasePrague ekhaya
Izithako:
Ikhekhe:
- umgubo - 175 g;
- i-cocoa - 55 g;
- abamhlophe beqanda - 8 iipcs.;
- izikhupha zeqanda - ama-5 amaqhosha.;
- i-powder baking-2 tsp;
- ushukela - 185 g;
- amanzi 145 ml;
- ioli yohlaza - 115 ml.
Ikhefu:
- ibhotela - 390 g;
- Ubisi olunamanzi - 115 ml;
- ukhilimu - 65 ml;
- i-cocoa - 10 g.
Ukulungiselela
Xhuma iinxalenye ezomileyo zekheke kunye. Iimbumba ze-egg ngeeshukela kunye neoli, zityhala amanzi, uze udibanise umxube owomileyo wezithako. Iiprotheni zijika zibe ziphovu kwaye zixubushe ngobumnene lo mkhuni ngenhlama. Dlulisa yonke into engama-22 cm kwaye ushiye ukubhaka ku-160 degrees 45-55 imizuzu. Ikhekhe ikhuhliwe kwaye ikwahlula kwisiqingatha.
Ukuhambisa izixhobo zonkrimu kunye. Gcoba nganye ikhekhe kunye nomtya wekhekhe ogqityiweyo ngekrimu.