Ngoxa uncedo lwe-glaze, unokuyihobisa amaqebelengwane, amaqebelengwane, amaqebelengwane, i- gingerbread . Ubungqina obuhle obumnyama obukhawuleza bakha umdla kwaye bubangele ukutya. Namhlanje siza kuthetha nawe malunga neehokheji ze-cake glaze.
Indlela yokwenza ikhekhelethi?
Izithako:
- amanzi 75 ml;
- i-gelatin - 1 tbsp. isipuni;
- ubisi ushokoleta - 1,5 tile;
- Ubisi olunamanzi - 140 ml;
- ubusi - 140 ml;
- ushukela - 140 g.
Ukulungiselela
Gcoba i-gelatin kwi-35 ml yamanzi kwaye ulindele ukuba yanda ngobukhulu. Ngokuqhelekileyo kuthatha imizuzu eyi-10. Kulo lonke amanzi, sitshisa ushukela kunye nobusi kwaye ubilise imizuzu emi-2. Sisusa ekutshiseni kwaye sithulule ubisi olunamanzi. Kulapho sithumela i-gelatin. Sithintela zonke izithako ukuba ziguquke zibe ngumxube ofanayo. I-tshokoleta siyiphula kwiinqununu ezincinane zobume kwaye zifake kwi-pan. Gxuma de kube i-glaze iguqulwe. Emva koko, siyifake kwikhekhe.
Indlela yokwenza i-icing emhlophe yekhekhe?
Izithako:
- ubisi - 115 ml;
- i-chocolate emhlophe - 1,5 tile;
- ukhilimu - 115 ml;
- i-gelatin - 10 g.
Ukulungiselela
Kule iresiphi kungcono ukuthatha i-gelatin ekhethekileyo, ephosa ngokukhawuleza, ngoko akumele ulinde ixesha elide. Ngoko, uthele le isithako kwisiqingatha sobisi uze ulinde imizuzu eyi-10. Sibeka ubisi osele kunye nekhilimu, ushushu, ususe emlilweni. Dlulisa umxube we-gelatin kwi-milk-cream kwaye ugxininise de ibe yinto efanayo. I-tsholelethi emhlophe ichithwa ibe yizicucu ize ichithekwe kwimveliso elungiselelwe ngaphambili. Sigqubuthela kude kube yinto ehambelana ngayo yombala omhlophe.
Siyifake kwikhekhe emva kokupholisa. Yenza ngcono ngolu hlobo lulandelayo - faka iplate nge-baking ehlile kwifilimu yokutya, uthele i-glaze phezulu kunye nezinga ngeqayi. Ukuba ubumnandi abupholi phambi kwangaphambili, kuya kutyhafisa umhlobiso we-ts'oleta kunye nokuyila kakuhle akuyi kusebenza.
Faka umbala wemibala yekhekhe-recipe
Izithako:
- amanzi 75 ml;
- iphepha le-gelatin - 1 iplati;
- ushukela - 130 g;
- isiraphu ye-glucose - 130 g;
- Ubisi olunamanzi - 90 ml;
- Ukubala umbala udinga umbala - 5 g;
- i-chocolate emhlophe (okanye i-chocolate). - 1.5 tile.
Ukulungiselela
I-Gelatin ifakwa emanzini kwaye ushiye imizuzu eyi-10. Hlanganisa ishukela, isiraphu ye-glucose namanzi. Sizifaka emlilweni. Isiraphu ye-glucose ingatshintshwa ukuguqula isitashi okanye i-molasses.
Siphulale i-tshokoleta zibe yizicucu, uyibeke kwisitya, uyithulule ngobisi olunqabileyo. Yongeza i-gelatin, isiraphu ethambileyo kunye nedayi. Umbala wemibala ungathathwa njengowompu owomileyo okanye njengombane. Ukuzisa ngokuthe ngcembe kancinci, ukwenzela ukuba ungayigqithisi ngombala.
I-blender iyancitshiswa kwisithintelo ngokutya kwaye, ngaphandle kokuphakamisa phezulu, vula. Sizama ukungabi namabhola. Ukuba babengekho ngaphandle kwabo, ngoko sizityhalazela nge-strainer ukuya kwesinye isidlo. Unokuphinda ngokuphindwe kabini. Iqabunga eligqibeleleyo kufuneka libe likhanya.
Siyisebenzisa ukuhlobisa ukubhaka emva kokupholisa ukuya kufutshane neqondo lokushisa. Ukuba uthatha ishushu, "iyabaleka" kwimveliso, kwaye ukuba kubanda, izibonda kunye nezitenxo ziya kubonakala phezulu.
I-glossy glaze ikhekhe
Izithako:
- ushukela - 6-7 tbsp. iipuni;
- ukhilimu omuncu - 6-7 st. iipuni;
- i-cocoa powder - 4-5 tbsp. iipuni;
- ibhotela - 55-60 g.
Ukulungiselela
Esikwipuphuthini uthele ukhilimu omuncu, ukongeza ushukela kunye necocoa. Sithumela emlilweni. Sigqugquzela ngokuqhubekayo ukwenzela ukuba ishukela ichithe kwaye i-cocoa isasazwa ngokufanayo, kwaye ayiyi kulahleka. Ngokukhawuleza nje xa sibona umxube wokufanelana okufanayo, susa emlilweni, sizazisa iintsimbi zebhotela. Phalaza i-glaze encinci e-cooled kwi-pastries kunye nebhasi okanye ummese esisasaza phezu komhlaba-ukusuka phezulu, nangapha.