Ibikoresho:
- Puff ifite ifu:
- Ifu (ikomeye) - garama 95.
- Ifu (isanzwe) - 160 Gr.
- AMAZI - 110 GR.
- Umunyu - 8 gr.
- Amavuta ya Creamy (i Dough) - 40 gr.
- Amavuta ya Creamy (yo kurambika) - 215 gr.
- Ifu ya Isukari (Kubika) - 100 Gr.
- Custard (muri Yolks):
- Amata - 500 gr.
- YOLKS - 110 GR.
- Isukari - 100 Gr.
- Ibigori - 35 gr.
- Amavuta ya cream - 50 gr.
- Cream (kuva 30% ibinure) - garama 70.
- Gelatin - 7 gr.
- Amazi - 35 gr.
- Umunyu - 2 gr.
- Vanillin - Chipping
Uburyo bwo guteka:
Guteka:
Dough puff yaremye nta guteka byihuse.
Mu nzira yo guhuza, nhuza ifu yose (sifude), ongeraho umunyu, amazi (ubushyuhe bw'icyumba) na "hook" nozzle ntoya kuvanga iminota 3-4.
Ifu izaba irekuye, isenyuka ni ibisanzwe.
Noneho amavuta yoroshye amavuta ni 40 g. - Iki nigice gito kandi gikomeza gukomera kundi minota 4-5.
Ifu izateraniranya, izaba ifite ubumwe kandi bworoheje.
Gukora ku bushake urukiramende ruto, rupfunyika film y'ibiryo kandi ukure muri firigo amasaha 4.
Mugihe ifu iruhutse, nzategura amavuta kumurima.
Kugira ngo nkore ibi, nkora ibahasha hamwe n'imbere y'imbere 12 * 17.
Hagati yikigo shyiramo amavuta yoroshye - ibi ni 215 n'intoki zigabura gato.
Amavuta agomba gushimangirwa byanze bikunze, hamwe nibinure byibuze 82%.
Gukwirakwiza kimwe no gukuraho firigo mubisanzwe.
Iyo ifu namavuta byiteguye, urashobora gukomeza gukora.
Kuzunguruka ibifu inshuro 2 kuruta ikigega cyamavuta.
Hagati yamavuta, irakonje, ariko ikonje kandi ifunze neza.
Nzengurutsa hafi ubukana bwa mm 7-8, n'ubunini bwa hafi ya 20 * 45.
Nongeyeho inshuro eshatu cyangwa kwandika, guhindura hejuru hejuru ibumoso hanyuma uhite uzunguruka.
Ibipimo bifite kimwe kandi nanone twongeyeho inshuro eshatu.
Napfunyitse muri paki no kuyisukura muri firigo amasaha 2.
Ikizamini cyo kwidagadura ntucike! Hazabaho abambuzi batatu gusa.
Noneho ikizamini kigomba kuba gifite akamaro.
Ndasukuye muri firigo y'ijoro.
Muri rusange, amasaha 5-6 azaba ahagije.
Cyangwa ibitswe muri firigo kugeza ku mezi 2, defroting byanze bikunze muri firigo.
Kandi gusa noneho ifu yiteguye gukoresha.
Ndasangiye ibice 3, nyuma nyuma yo guteka nzayicamo kabiri kandi nzahinduka 6.
Nzengurutsa umubyimba wa mm 1-2 n'ubunini bwa 20 * 40.
Nkomeje kubikwa no gukuraho muri firigo kuminota 15-20 cyangwa muri firigo ku ya 5-10.
Ndatsing kuri dogere 17-17 15-17.
Udutsima dukwiye kwishongora gato.
Ahari uzakenera igihe kinini.
Noneho mpindukirira itanura kugeza 180, mbyuka ifu yoroshye kandi nkomeza guteka indi minota 5-7.
Isukari yakagombye karamelize.
Ndagukonje rwose kuri grille.
Hanyuma nagabanije igice: 5 Korhi azajya kuri keke, kandi umwe ari kumenagura.
Castard muri Yols:
Gelatin isuka amazi, kuvanga no kugenda kugirango ubyimbye.
Cream tutazatugirira akamaro, tuyisukure muri firigo.
Mu isafuriya ifite ubunini, duhuza umuhondo, umunyu na vanillin, isukari hanyuma ikangurira gato.
Noneho ibikatsi nubushyuhe bwicyumba cyamata.
Mvanga neza no kohereza ku ziko.
Ku muriro uhuza uhora utera amavuta menshi.
Nakuye mu muriro, ongeraho gelatin yabyimbye, kuvanga no kurangiza amavuta yoroshye.
Nafunze firime y'ibiryo kugirango mpuze kandi tugende kugeza ubukonje bwuzuye.
Mugihe cyo guhuza amavuta na cream, bigomba gukonja.
Cream ikonje yo gukubita urusaku, ihamye.
Nongeyeho amavuta yo gukonjesha no kuvanga neza.
Cream iriteguye!
Inteko:
Hasi ya form cream hake kugirango cake itagiye.
Kuva hejuru yubukorikori no kuri buri kiyiko cya 3-4 cya cream.
Ntwikiriye film, hejuru yibicuruzwa no gukuraho igiti muri frigo kumasaha 5-6 (byibuze).
Nyuma yo gutera imbere ibisigazwa bya cream bihuza impande, hejuru yinyoni.
Hitamo, urashobora gusuka isukari hamwe na cake iryoshye cyane ya cake!
Icyayi cyiza!