Zvinongedzo:
- Biscuit 20x20:
- 110 Gr. Hupfu hupfu
- 100 gr. Butter (kupisa kwemhepo)
- 90 gr. Sahara
- 100 gr. Yaitz
- 4 Gr. Bhesin
- Berry nimble:
- 185 gr. Kirimu 33%
- 92 Gr. mukaka
- 166 Gr. White Chocolate
- 12 Gr. Glucose syrup (maitiro ekutsiva shuga pazasi)
- 6 Gr. gelatin + 36 granti. mvura inotonhora (ini ndine 240 bloom)
- 40 gr. chero bheri kana michero puree
- Lavender, kana ichida, kana iwe uchibika makeke nemabhuruku kana mabhuruu
- Dhayi Kuda
- Berry Mousse:
- 135 Gr. chero bheri kana michero puree
- 55 Gr. Sahara
- 22 Gr. Glucose Syrup
- 55 Gr. White Chocolate
- 8 Gr. Gealatin + 48 Grams. Mvura inotonhora
- 280 Gr. Kirimu 33%
- Chocolate Muss:
- 125 gr. Kirimu 33%
- 77 gr. White Chocolate
- 60 Gr. mukaka
- 5 gr. gelatin + 30 gr. Mvura inotonhora
- Dhayi Kuda
Nzira yekubika:
Nhasi tiri kugadzirira zvinoshamisa zvinonaka zvinosekesa makeke "Tiffany".
Iyo yekubheka yakagadzirirwa iyo mraba chimiro 20x20.
Sechikamu che: Nyoro biscuit, berry venge, berry mousse uye chokoreti mousse.
Glucose inogona kutsiviwa nekupinda syrup kana kujairika shuga.
Ingofunga kuti shuga iyo inotapira glucose, uye iyo Invert Syrup inotapira kupfuura shuga.
Shuwa Inotapira Coefficient - 100
Coefficient yekutapira inosvika shuga - 125
Glucose inotapira coefficient - 38
Berry Nimble
Bely Mash ari kugadzirira nguva yakareba, saka tinotanga narwo!
1.
Isu tinoisa pamoto wepakati.
2) Gelatin Zadza nemvura inotonhora.
3) Kana kirimu nemukaka uye berry puree yasvika kune bilio, bvisa kubva mumoto uye kudurura muchokoreti.
Chigumbuka.
4) wedzera iyo gelatin misa uye nekukumbira kweDhayi.
Isu tinokanganisa kunyudza.
5) Aimmetry iri kwazvo mvura, saka chifukidze nefirimu rekudya mukubata uye bvisa kune firiji kubva kumaawa matanhatu kusvika pazuva rimwe nerimwe.
Mufiriji inokatira.
6) Iyo yakaomeswa mash yakarohwa nemusanganiswa uye isu tichava neyekunaka kirimu kirimu. (Ona Vhidhiyo)
BISCUIT
1) akapfava butter akarohwa nemusanganiswa neshuga kune kirimu yechiedza.
2) Isu tinotora mazai kufanana, sanganisa iyo hupfu nekuchiva.
3) Kufunga mazai kumazai uye anoramba achirova musanganiswa.
4) Kutevera kune urwu urwu, zvese zvinokurumidza kuyamwa hupfu uye zvinyoronyoro.
5) Isu tinoisa iyo iron frame 20x20 pajira rekubheka, rakaputirwa ne foil.
6) Zadza iyo mukanyiwa uye bvisa muhope dzinotyisa kusvika pa1190 degrees kwemaminitsi makumi maviri nemashanu.
7) Tevere, regai itonhore, bvisa kubva muchiratidzo uye chicheka iyo yepamusoro denderedzwa kuitira kuti bhisangano racho raive rakatsetseka.
Gungano
Chimiro chakasimbiswa nefirimu rekudya kana kushandura foil.
Isu tinoisa pane iyo substrate kana bhodhi uye zadza iyo yummy ine blade uye spatula.
Isu tinobvisa muFreezer kanenge kawa 1.
Berry Mousse
1) MuSkeleton tinodurura glucose, muchero puree, wedzera shuga.
Isu tinoisa pamoto uye mushure mekubika, teganing masekondi makumi matatu.
2) Gelatin Zadza nemvura inotonhora.
3.
4) Isu tinopinda iyo gelatin misa ipapo.
Isu tinobvisa kutonhorera kusvika kune makumi matatu nemakumi matatu nemakumi mana nemashanu (tarisa pane ziso kana thermometer).
5) Cold Cream yakarohwa kune iyo mamiriro e "moala ice cream".
6) kune iyo yakadhindwa chokoreti-bheri emulsion, isu tinowedzera hafu-yakabatana kirimu uye sanganisa wedge.
Sarudzo, wedzera dhayi.
7) Dururira Mousse pane imwe nzvimbo ine chando.
Isu tinobvisa muFreezer kanenge kawa 1.
Chocolate Muss
1) Gelatin Zadza nemvura inotonhora.
2) mukaka unounzwa kune bota.
Isu tinodurura muchokoreti, musanganiswa uye regai itonhore kusvika kuma 80 deses.
3) Isu tinosuma maGelatin Misa.
Musanganiswa.
4) Kutonhora kirimu yekuvhunika kune iyo mamiriro e "kunyungudutsa ice cream".
5) kune uremu hwakadzorerwa hwemadhiza kusvika makumi mana nemakumi mana neshanu, wedzera semi-unbound kirimu uye dhayi.
Sanganisa wedge.
6) Dururirai yechitatu dura muchimiro uye bvisa rimwe zuva rimwe mufiriji, mwedzi wakareba.
Keke dzakadai dzakachengetwa kwazvo mufiriji.
Pazuva rekurudyi, tinowana keke kubva ku freezer uye nerubatsiro rwemutongi isu tinotema mumakeke.
Pakushongedza.
Isu tinovabvisa kuti vageze iyo firiji kanokwana maawa maviri vasati vashumira.
Bon Appetit munhu wese! Ndokuona iwe pakicheni yekunhuhwirira!