I- glaze -based glaze mhlawumbi iyimbozo ethandwa kakhulu kwiidyuli, mhlawumbi kutheni kukho iindlela ezininzi zokupheka, kwaye nganye yazo ibaluleke kakhulu. Yiyiphi i-glaze inokukhethwa, unokumisela, ngokusekelwe kwinqwelo efunekayo kunye nokuvumelana, kwaye siya kukunika ezinye zeendlela zokupheka kunye nezindlela ezingasetyenziswa ngokufanelekileyo.
Ikhekhelethi eyenziwe ngethokolethi
I-chocolate ye-chocolate kule iresiphi inkulu kwaye inokugqiba kwe-matte, eyenza ibe ngokuphawulekayo kufana neengubo ezicocekileyo ze-tsholeta encibilikiweyo, nangona, ngaphezu kwe-tsholethi ngokwalo, isekelwe kwikhofi ephucukileyo, eyenza iingubo zivumba.
Izithako:
- iqulethi emnyama - 290 g;
- ikhofi ephucukisiwe kakhulu - 120 ml.
Ukulungiselela
I-teknoloji yokwenza le glaze ifana kakhulu nekhnoloji yokwenza i- chocolate plateche . Kupheka kuphela kwaye ikhofu ishushu kakhulu ithululelwa kwi-chocolate emnyama edibeneyo kwaye ishiye imizuzu emi-5. Ngeli xesha, ubushushu obuvela kwikhofi buza kutyumba iinqwelo ze-tshokoleji kwaye i-glaze iyakuthatyathwa kalula. Emva kokuxuba, qiniseka ukuba i-glaze iphume ngokuhambelana, kwaye xa kuyimfuneko, ukuba iziqhekeza ze-tsokleti engancibiliki ziyafumaneka, faka isitya kwisitya sokuhlamba amanzi.
Indlela yokwenza ikhekhelethi?
Ngokuqinisekileyo, ikhekhe kunye naluphi na ukubhaka okuphezulu kunokugqutywa nge-chocolate-glaze-ganache, kodwa ukuze kube lula ukusebenzisana nemveliso emikhulu, i-glaze ifanele ibe yincinci, yintoni eyenza ukuba isiraphu yengqolowa ifakwe kuyo-isithako seklasi kwiindawo ezininzi zokutya, okulula ukufumana kwiivenkile zokuthengisa.
Izithako:
- ikhelelethi i-1/2 st.;
- i-fat fat (33%) - 120 ml;
- isiraphu yengqolowa - 30 ml.
Ukulungiselela
Thela i-cream cream kwiponopon okanye epanini uze ubeke umlilo. Ukuthintela ukwakheka kwefilimu ebusweni, ukufudumeza ukhilimu kude kube yindawo ebilisayo. Thambisa i-tshokoleti phezu kwekhilimu uze ushiye i-frosting kwikamva embalwa. Hlanganisa yonke into ngokukhawuleza uze uthule kwi-syrup yesiliva. Emva kokudibanisa kwakhona i-glaze kufuneka ihlile enye imizuzu eyi-10 uze uqale ukugqoka ikhekhe.
Indlela yokwenza i-chocolate ye-chocolate kwi-cream cream kunye ne-cocoa?
Le ngqungquthela, nangona i-glaze ukusuka kwindlela yokubukela kwezobuchwepheshe, kodwa isenokusetyenziswa ukugubungela iimveliso ngeqhekeza elincinci le-tsholatshi, elingayi kukhanda ngokupheleleyo nangemva kokuma kwifriji.
Izithako:
- i-cocoa powder - 40 g;
- ushukela - 25 g;
- ukhilimu omuncu - 60 g;
- I-Butter - 45 g.
Ukulungiselela
Ukuxuba i-cocoa epanini ngesikremu omuncu kunye noshukela, faka umxube emlilweni, uvuselele, ufike kwi-thumba. Ngokukhawuleza ukhiphe ukhilimu omuncu ukusuka kushushu uze ungeze ibhotela. Vumela i-glaze ukuba ipholise kwindawo efudumele phambi kokuyisebenzisa ngenjongo yayo.
Iiprotrare zengubo
Imfihlelo yokugqiba kwesibuko se-chocolate we-glaze iquka ukudibanisa i-gelatin ekwenzeni umxube osemgangathweni ngokusekelwe kwi-cocoa. Ngaphambi kokuba uqale usebenze nale glaze, qiniseka ukuba iimveliso zakho zinendawo epholileyo kwaye ipholile.
Izithako:
- i-gelatin - 2 tsp;
- amanzi abandayo - 90 ml;
- i-cream cream - 90 ml;
- ushukela - 140 g;
- i-cocoa powder - 50 g.
Ukulungiselela
Gcwalisa i-gelatin ngesiqingatha samanzi abandayo kwaye ushiye ixesha, eliya kulungiselela izithako ezisele. Hlanganisa amanzi aseleyo ngekhilimu kunye noshukela, faka izitya ngomxube omlilo uze ufike esibilweni. Susa isitya kwindawo yokushisa uze uchithe i-gelatin evuthayo. Emva kokuba i-gelatin ichithwe ngokupheleleyo, yongeza i-cocoa powder, udibanise yonke into kwaye uphume ngesihlunu. Khuphula i-glaze kwiqondo lokushisa lokushisa kwaye usebenzise.