Ekwindla ka-2015, ngexesha lokutya okuninzi kunye nokuvota njengophawu olumnandi lwe-capital yaseRashiya, kukhethwe ikheke le-nut nge-milk condensed, ebizwa ngokuba yi-"Moscow" ngokufanelekileyo.
Ekubeni loo mzuzu i-dessert ifumana ukuthandwa kwaye ikhona kwimenyu ye-confectionery yokuzihlonipha nganye e-Moscow. Ngenxalenye yabo, i-hostesses bayayilungisa ukulungiswa kweedyiti ekhaya, kunokuba siya kuthi namhlanje.
Inkqubo yokudala ikhekhe ngokusemgangathweni ayinzima, kodwa iya kuthatha ixesha kunye nomonde. Ukuba awukho umqaleleli kwishishini le-confectionery kwaye ubuncinane xa ubhake uze uzihlobise ngekhekhe, ngoko uya kuphumelela ngokuqinisekileyo.
I-recipe ye-cake "brand" yaseKoscow ene-milk cooked home
Izithako:
Ikhekhe:
- iiprotheyini zamaqanda atsho enkukhu - 275 g;
- i-hazelnuts ezichohliweyo - 400 g;
- ishukela lesanti - 305 g;
Ikhefu:
- I-condensate yobisi ephuculweyo - 745 g;
- ibhotela kunye nomxholo weoli u-82.5% - 385 g;
- i-hazelnuts eziqingqiweyo zomhlaba - 315 g;
- cognac - 65 g;
Ukululeka:
- iqoqolethi emhlophe yemvelo - 150 g;
- i-gel ukugubungela ama-dessert kunye namaqebelengwane - 100 g;
- idayi ebomvu yendalo - 5 g;
Ukuhlobisa:
- iqoqolethi emhlophe yendalo - 100 g.
Ukulungiselela
Ukulungiselela amaqebelengwane sidinga kuphela abamhlophe beqanda. Qaphela ukuba amaqanda kufuneka abe ngowokuqala, ngokufanelekileyo ekhaya.
- Beka iiprotheni ezicolile kakuhle kwisitya esinzulu, esomileyo nesicocekileyo kwaye ubabethele ngomxube ngokukhawuleza kwimizuzu emibini.
- Ukususela kwiminithi yesithathu, ngaphandle kokuyeka ukubetha, siqala ukuzisa ishukela esinegranti kwaye sihlaziye ubunzima, ngaphandle kokunciphisa itempo, enye imizuzu elishumi.
- Amantongomane atyhidiweyo kumlinganiselo wee-particle we-one ukuya kwii-millimeters ezintathu, sizisa kwi-mass, eninzi iprotheni enomsila kwaye unomnye umzuzu.
- Isiseko esifumanekayo seefake kufanele sihlulwe zibe ziqendu ezine.
- Ngoku, mhlawumbi, isigaba esona sikhephe kakhulu nesona sikhathazayo kwinkqubo yonke yokwenza ikhekhe. Sibeka ipeni ngeqabunga lesikhumba, fakela ingqungquthela kuyo ukusuka kwimilo enokutsha kunye nobubanzi bama-28 centimeters kwaye uthele enye inxalenye yesininzi seprotheni kuyo.
- Sithumela i-billet kwi-oven ishushu kwii-150 degrees imizuzu emihlanu, emva koko ukushisa kuncitshiswe kwidireji ezilikhulu kwaye i-biscuit iphekwe iiyure ezimbini.
- Ezi ntathu zifuna ukubhaka ezine. Ukuba unayo iindidi ezininzi zobuninzi obubekiwe, oku kuya kukhawuleza inkqubo.
- Zonke iibheke ezine kufuneka zicolile kwiimeko zegumbi.
- I-Butter yekrimu kufuneka ithathe umgangatho ophezulu kwi-producer eqinisekisiweyo kunye nomxholo wayo wenqatha kufuneka ube ngu-82.5%.
- Sithatha loo mveliso kwifriji isikhathi esithile ngaphambi kokulungelelaniswa kwekrimu kwaye sikwenze ithambe.
- Sibetha ibhotela kunye nomxube kuze kube yilapho ihamba emoyeni, emva koko songeza ubisi olunamanzi obilisiwe kwaye siqhubeke sitshitshiswe de size sibe yinto efanayo.
- I-Hazel ithotshelwe ngesohlwayo esihle kwi-blender kwaye siyongeza kwi-ukhilimu. Emva koko uthele nge-brandy uze udibanise ukhilimu omnye ngomzuzu.
- Ngoku siye shinqa i-walnut ukukhwabanisa ngekhefu elungiselelwe ngokufanelekileyo kwaye uyifake ngaphezulu komnye. Siyayiphilisa imveliso ngekhilimu phezulu kunye namacala kwaye sibeke kwisityuli sefriji ngeyure nesiqingatha.
- Ukuhlobisa ikhekhe, lungisa i-red glaze. Hlaza i-tsholeta emhlophe kwindawo yokuhlambela ngamanzi kwiqondo lokushisa elingekho ngaphezu kwama-degrees angama-45, uze wonge i-gel ukugubungela amaqebelengwane, idayi ebomvu yangokwemvelo uze udibanise umxube kuze kubekho umbala ogqamile.
- Ngoku ngoku guquza ikhekhe ecolile kunye ne-red glaze kwaye makhele efrijini.
- Kwaye kwakukho umnxeba wokugqibela. Sitshisa i-tsholetele emhlophe eseleyo kwindawo yokuhlambela amanzi, uyizalise ngesirinji okanye isikhwama se-confectioner, uyihobise loo mveliso ngombhalo othi "eMoscow" uze udwebe iqela elimhlophe ngaphaya kwemveliso.