Ikhekhe lePrague liyi-recipe yeklasi

I-recipe yeklasi yokulungiselela ikhekhe yasePrague ayiphuhliswanga kwisikhululo saseCzech, kodwa kwiRussia, i-confectioner eyanika ihlabathi iinqebengwane ezininzi (njenge-"Bird's Milk"). Le khekhethi isetyenziselwa ukucima ukoma kwetshokolethi kunayo nayiphi izinyo elimnandi: i-cocoa kwiintlanzi kunye zombini iintlobo ze-ukhilimu -kufanelekile ukucela ngaphezulu?

Ikhefu leClass Prague

Masiqale ngeeklasikhi sonke esizisebenzisayo ukususela ebuntwaneni. Sithetha ngenguqu yekhekhe elungiselelwe ngobisi olunqabileyo njengekhilimu ephambili.

Izithako:

Ikhekhe:

• amaqanda - amaqhekeza amathathu;
• ushukela - 155 g;
• ubisi oluphuphuma - 135 ml;
• ukhilimu omuncu - 240 g;
• isoda - 1 ithisipuni;
• umgubo - 185 g;
• i-cocoa - 35 g.

Ukuhlobisa:

• ibhotela - 55 g;
• ushukela - 65 g;
• ubisi - 45 ml;
• i-cocoa - 10 g.

Ikhefu:

• ibhotela - 210 g;
• Ubisi oluphuphuma - 130 ml;
• i-cocoa - 10 g.

Ukulungiselela

I-recipe yeklasi yokulungiselela ikhekhe yasePrague kunye nobisi olunomlilo luqala ngokulungiselela zonke iintlobo ze-ukhilimu. Lowo oya kwintyatyambo, upheka ngomlilo omncinci: zonke izithako zifakwe kwisikhwama, kwaye ziphekwe ngokuqhubekayo kuze kube yinyani. I-creamy Ready kufuneka ifaniswe kakuhle ngaphambi kokusetyenziswa.

Ngoku kwi-krimu yoluhlu lwekhekhe, apho ibhotela elithambileyo libethelwa ngobisi olunomsoco kunye necocoa de kubekho i-mass edibeneyo kwaye enobunzima kakhulu. I-akhilimu yomoya ibuye ishiywe.

Ngokuphathelele iigwele, icebo lokuzilungiselela lihlekisayo. Izithako ezomileyo zidibene ngokuhlukeneyo, kunye namaqanda, ubisi kunye neeshukela ezixutywayo zibethelwa kwimeko epholileyo. Kuloo mxube unyuse ukhilimu omuncu, kwaye ke yonke into ixutywe kunye nesiseko esomileyo. Inhlama egqityiweyo iyahlula iifom ezimbini kwaye ibhaka kwi-180 malunga nesiqingatha seyure. Xa amaqebunga aphelile ngokupheleleyo, ayilisiwe ngeoli ye-oyile kwaye ahlanganiswe ngesibini ye-chocolate ye-creamche ye-creamche ngaphandle.

Ikhekhe yaseCrague yaseCrague yiyona iresiphi ngokweGOST

Ikhekhe lePrague ngokubhekiselele kwi-recipe endala yiyona ndawo yonke imithandazo yaseSoviet. Kukholelwa ukuba ukugcinwa ngokuthe ngqo kwazo zonke iindawo kunye ne teknoloji kunokudala "ikhekhe elifanayo ukususela ebuntwaneni", ukudlulisela umthengi kwixesha elidlulileyo ngendlela "yokutya umatshini wokutya".

Izithako:

Ikhekhe:

• amaqanda - 6 amaqhosha.;
• ushukela - 135 g;
• umgubo - 130 g;
• ibhotela - 45 g;
• i-cocoa - 25 g;
• i-apricot jam.

Ikhefu:

• ibhotela - 340 g;
• i-cocoa - 15 g;
• izikhupha - iziqwenga ezimbini;
• Ubisi olunamanzi - 220 g;
• ngamanzi 35 ml.

Ukululeka:

• ibhotela - 110 g;
• tshokoleta - 130 g.

Ukulungiselela

Qala ngebhayisiki, kuba kusekuyimfuneko ukuyipholisa ngokupheleleyo. Ukwahlula amaqanda, gweba izikhupha kunye nesiqingatha soshukela de iifom epholileyo. Yishukela ishukela eseleyo kwi-meringue neeprotheni. Hlanganisa umgubo kunye necocoa. Qinisekisa ngokunxulumene neeprotheni kunye nezilwanyana ze-yolk, uze uthele ezitsheni ezomileyo. Xa inhlama iqokelelwe ndawonye, ​​yiphalaze kwifom yeoli kwaye ushiye ukubhaka kwi-degrees ezingama-200 kwisiqingatha seyure. Ukupholisa ngokupheleleyo ikhekhe kwaye uhlule ngamathathu.

Gcina kwi-cream. Hlaba ubisi olunamanzi kunye ne-yolk, indawo kwindawo yokuhlambela amanzi kwaye upheke uze ube ne-creamy ngokuvumelana. Ukucoca i-cocoa ngamanzi uze ungeze kumxube otyaniweyo. Ukuguqula ioli epholileyo kwi-krimu yomoya kwaye, ngaphandle kokuyeka ukubethelwa, uthele umxube ngobisi olunamanzi kwisiseko.

Ngoku u-ganash ukulungiswa. Hlaza ibhotela uze uthule iinqatyambo zecolethi. Yenza yonke into ide i-tile tsholatshi idibanise.

Nciphisa nganye yeentlanzi nge-cream ye-oyile, uqoke ikhekhe kunye kwaye udibanise kunye nomgca we-apricot jam. Emva koko, gcwalisa yonke i-ganash. Shiya ikhekhe lenene ePrague epholile ubusuku bonke, uze uqale ukunambitha kwaye uziphawule ngokukhawuleza.