Ibikoresho:
- Biscuit 20x20:
- 110 gr. Ifu y'ingano
- 100 gr. Amavuta (ubushyuhe bwicyumba)
- 90 gr. Sahara
- 100 gr. Yaitz
- 4 gr. Ibase
- Berry nimble:
- 185 Gr. Cream 33%
- 92 Gr. amata
- 166 Gr. Shokora shokora
- 12 gr. Glucose sirupe (uburyo bwo gusimbuza isukari hepfo)
- 6 gr. Gelatin + 36 garama. Amazi akonje (mfite indabyo 240)
- 40 gr. berry cyangwa imbuto zose
- Lavender, niba ubyifuzaga, niba uteka udutsima dufite ubururu cyangwa ubururu
- Irangi
- Berry Mousse:
- 135 Gr. berry cyangwa imbuto zose
- 55 Gr. Sahara
- 22 Gr. Glucose sirupe
- 55 Gr. Shokora shokora
- 8 Gr. Gelatin + 48 garama. Amazi akonje
- 280 Gr. Cream 33%
- shokora ya shokora:
- 125 Gr. Cream 33%
- 77 Gr. Shokora shokora
- 60 gr. amata
- 5 gr. Gelatin + 30 Gr. Amazi akonje
- Irangi
Uburyo bwo guteka:
Uyu munsi turimo gutegura imigati idasanzwe "tiffany".
Igisubizo cyagenewe kare kare 20x20.
Mu rwego rwo muri: Biscuit yoroheje, Berry Venge, Berry Mousse na shokora mopa.
Glucose irashobora gusimburwa no guhinduranya syrup cyangwa isukari isanzwe.
Gusa tekereza ko isukari iryoshye glucose, kandi sirupe ya hiver iraryoshye kuruta isukari.
Isukari nziza yo guhuza - 100
Coefficient yo kuryoshya Insuka - 125
Glucose Coefficient nziza - 38
Berry nimble
Mushher Mash ategura igihe kirekire, rero dutangirana nayo!
1) Muri Skeleton isuka amata, amata, ongeraho lavender gito (bitarimo, kandi, nimbuto nziza!) N'imbuto zose, mfite isupu yubururu.
Twashyize mu muriro wo hagati.
2) Gelatin yuzuza amazi akonje.
3) Iyo cream hamwe namata na berry puze bageze kubira, bakure mu muriro bagasuka muri shokora.
Irabicana.
4) ongeraho gelatin misa kandi ubisabwe.
Duhagarika Blunder.
5) Aimmetry ni amazi cyane, bityo uyipfuke hamwe na firime y'ibiryo muguhuza kandi ukure kuri firigo kuva amasaha 6 kugeza kumunsi umwe.
Muri firigo ihindagurika.
6) Mash yakonje yakubiswe na Mixer kandi tuzagira cream ya cream. (Reba Video)
Biscuit
1) Amavuta yoroshye yakubiswe nisukari hamwe nisukari kuri cream.
2) Dufata amagi kugeza ubumwe, vanga ifu hamwe na bustle.
3) Gutekereza amagi kumagi hanyuma ukomeze gutsinda mixer.
4) Kuruhande rwiyi misa, bose bahita banywa ifu kandi bavanga buhoro.
5) Dushiraho icyuma 20x20 kurupapuro rwo guteka, rupfunyitse.
6) Uzuza ifu hanyuma ukure mu kigo gishyushye kugeza kuri dogere 170 muminota 25-35.
7) Ibikurikira, reka bikonje, fata ikadiri hanyuma ugabanye urwego rwo hejuru kugirango biscuit yoroshye.
Inteko
Ikadiri yongerewe na firime y'ibiryo cyangwa kuzimya Foil.
Twashyize ahagaragara substrate cyangwa Inama no kuzuza Yummy hamwe na icyuma na spatula.
Turakuraho muri firigo byibuze isaha 1.
Berry Mousse
1) Muri skeleton dusuka glucose, imbuto pure, ongeraho isukari.
Twambara umuriro kandi nyuma yo guteka, Wegananing amasegonda 30.
2) Gelatin yuzuza amazi akonje.
3) Gushyushya isukari hamwe nisukari gisuka muri shokora, vanga kandi ureke bikonje kuri dogere 80.
4) Twinjiye muri Gelatini.
Turakuraho gukonja kugeza kuri dogere 36-40 (reba ku jisho cyangwa thermometero).
5) Cream ikonje yakubiswe muri leta ya "Moala ice cream".
6) Kuri Chocolate yakonje-Berry Elulion, twongeyeho cream ya kimwe na kimwe cya kabiri kandi tuvanga.
Guhitamo, ongeraho irangi.
7) Suka mousse ku kibanza cyakonje.
Turakuraho muri firigo byibuze isaha 1.
Shokora
1) Gelatin yuzuza amazi akonje.
2) Amata azanwa kubira.
Turasuka muri shokora, mvange kandi tureke bikonje kuri dogere 80.
3) Tumenyekanisha misa ya Gelatin.
Kuvanga.
4) Cream ubukonje gukubita leta ya "gushonga ice cream".
5) Kuburemere bukonje bwa dogere kugeza kuri 36-40, ongeraho amavuta ya kimwe cya kabiri nicyayi.
Vanga.
6) Suka igice cya gatatu muburyo hanyuma ukure byibuze umunsi umwe muri firigo, ntarengwa yukwezi.
Ubwo dutekereze cyane muri firigo.
Ku munsi wiburyo, tubona cake muri firigo kandi tubifashijwemo numutegetsi twaciye muri keke.
Kurisha.
Twabakuye kugirango dusukure firigo byibuze amasaha 2 mbere yo gutanga.
Bon Opetit BURI WESE! Reba nawe mu gikoni cya fragrant!