Uluhlu olumnyama

Eli nqaku li luncedo kubathandi beebhaka. Kuyo siza kuxela indlela yokwenza iipiliti zokugubungela amaqebelengwane, i-pastries okanye enye i-confectionery. Ngeli glaze, amaqebelengwane ayenziwayo aya kuba yinto ebonakalayo yobugcisa. Kwaye wonke umntu uya kuqiniseka ukuba lo ngumsebenzi we-confectioner wezakhono.

I-Mirror glaze - iresiphi

Izithako:

• ushokolethi omnyama okanye ubisi - 150 g;
• ushukela - 150 g;
• amanzi 75 ml;
• i-gelatin - 2 tbsp. iipuni;
• ubusi - 150 g;
• Ubisi olunqambileyo - 150 g.

Ukulungiselela

I-Gelatin ithululelwa kwisitya, uthele isigxina samanzi kwaye ushiye imizuzu engama-30. Kwi-sautener uthele amanzi aseleyo, yongeza ubusi kunye noshukela kunye nomlilo omncinci ulethe ekubiliseni. Bilisa imizuzu emi-2, uze ususe ipenki emlilweni, uthele ubisi olunamanzi kwaye udibanise. Ngoku kongeza i-gelatin evumbileyo kunye neqhekeza. Hlanganisa kude kube ngokufanayo. Emva koko, pholisa iqabunga kwishushu lokushisa kwaye uyisebenzise kwikhekhe. Kwaye ukuba i-glaze iphume isibuko, kufuneka ulandele imithetho elula: i-glaze ifanele ichithwe nge-spoon, akufanele ifakwe kwi-surface yemveliso. Kufuneka ichithe. Emva kokusebenzisa umveliso nge-glaze, shiya umlindo kwi-2.

Iiprotrare zengubo

Izithako:

• tshokoleji kunye nomxholo we-cocoa ka-53% - 300 g;
• ushokolethi kunye nomxholo we-cocoa ka-70% - 100 g;
• ushukela - 150 g;
• amanzi - 30 ml;
• i-yolk - i-1 piece;
• iqanda - 2 iziqwenga;
• ukhilimu wamafutha angama-35% - 520 ml.

Ukulungiselela

Kwi-pan sauté, uthele emanzini, uthele kwi-ushukela uze uyibilise kwindawo yokushisa okuphantsi, iswekile kufuneka ilandelwe. Siwabetha amaqanda kunye nezikhupha nge-mixer. Ngeqhekeza elincinane, uthele kwi-caramel ephumela. Qhubeka utshitshisa de u bunzima bukhulile ukuya kuma-35-40 degrees. Sitshibilile i-tshokoleta kwaye siyithululela kuzo zonke izithako ezinobuncwane. Ngejubane elincinane, i-whip ukhilimu kuze kube nzima. Qalisa isahlulo somxube we-tshocolate uze udibanise kunye ne-whisk de iifomu. Bese ukongeza ikhefu eseleyo kwaye uvuselele kwakhona.

Faka umbala wesikrini

Izithako:

• i-glucose - 300 g;
• amanzi 150 g;
• ushukela - 300 g;
• Ubisi olunamanzi - 200 g;
• iqulethi emhlophe 300 g;
• i-gelatine - 20 g.
• Umbala wokutya - amaconsi ambalwa.

Ukulungiselela

I-Gelatin igxobhoze emanzini abandayo. Amanzi kunye noshukela kunye ne-glucose aziswa ekubiliseni. Yongeza i-ts'oleta, ubisi obuncitshiwe, u-gelatin obunyiweyo. Emva koko songeza umbala wokutya. Emva koko uza kufumana i-mirror glaze. Hlanganisa yonke into ngomxube. Sisusa ubunzima kwifriji yobusuku. Emva koko ukutshisa kwiqondo lokushisa lama-35 degrees kwaye ulisebenzise ngenjongo ekujoliswe kuyo.

Isikrini sombukiso omhlophe

Izithako:

• Icolethi emhlophe - 300 g;
• ushukela - 300 g;
• isiraphu ye-glucose - 300 g;
• ubisi - 200 ml;
• i-gelatin - 30 g;
• amanzi - 150 ml.

Ukulungiselela

Emanzini abandayo, cwina i-gelatin. Kwi-stewpan uthele amanzi, ukongeza ushukela, ubisi uze uze ubilise. Thela kwisiraphu ye-glucose uze uphinde ukhuphe. Susa kwi-heat, yongeza i-gelatin uze udibanise uze uchithe ngokupheleleyo. Phala umxube nge sihlwayo kwi tshokolethi uze udibanise uze ube lula. Sigubungela ubunzima kunye ne-blender enezantsi. Kwaye ukuze kwinkqubo emoyeni ingangeni kwi-mass and blisters ayilwanga phezu komhlaba, i-blender kufuneka ibhaptizwe kwinqanaba lama-45 degrees. Ukukhanya ebusuku sihamba esiqandisini, kwaye ngokukhawuleza ngaphambi kokusetyenziswa, ukutshisa kwiqondo lokushisa kwama-35-37 degrees. Unokufaka umgca owodwa weqabunga kwimveliso, uyibeke efrijini ukuze ufeze, kwaye malunga neeyure ezingama-2, sebenzisa iipateni ezenziwe ngombala ohlukileyo.