Ngexesha lokuqala ukuva igama lesitya "Esterhazy", ubuncinci esinokuyicinga ukuba yikhekhe. Kodwa kunjalo ngokwenene. Ngesinye isikhathi, ikhekhe eyenziwe ukuba ilandiswe nguMphathiswa weNgaphakathi lolawulo lwase-Austro-Hungary, uPal Antala Esterhazy, wabizwa ngale ndlela. Ikhekhe yenze impumelelo yangempela, kwaye ekubeni i-confectioner yayingaziwa ngokupheleleyo, uzuko luya kumphathiswa.
Okwangoku, kukho iintlobo ezininzi zekhekhe "Esterhazy", kodwa sinika iresiphi yangempela yeklasi.
Classic "Esterhazy" - iresiphi yokuqala
Izithako:
Ikhekhe:
- Iqanda elimhlophe - 6 iipcs.;
- ii-almond palsal - 180 g;
- ushukela ogqithisiweyo - 180 g;
Ikhefu:
- Izikhuni zeqanda - iziqwenga ezi-6;
- ushukela ogqithisiweyo - 60 g;
- ubisi - 100 ml;
- isitashi - 20 g;
- ibhotela - 145 g;
- Ubisi olunamanzi - 145 g;
- i-cognac - 25 ml;
Ukuhlobisa:
- i-chocolate emhlophe - 175 g;
- i-tsokolate emnyama - 50 g;
- ukhilimu - 40 ml;
- iilumali zamagilethi.
Ukulungiselela
Okokuqala, uthele umlinganiselo ofanelekileyo wee-pondali ze-almond kwisitya esifanelekileyo kwaye unqume kwi-oven uvutha kuma degree angama-120 malunga nemizuzu elishumi elinesihlanu. Ngeli xesha, baya kusomisa kancane baze babe neqhumiso. Emva koko ushiye inani leepalali ngomhlobiso, kunye nesezinye esizibeka kwisitya se-blender kwaye siphule ukuze sithole amaqabunga amancinci.
Iiprotheni ze-Egg zifakwe kwisitya esicocekileyo, esomileyo sinezixube kunye ne-mixer ngokukhawuleza ukufikelela kwiindawo ezinqongqo, ezizinzile. Kwinkqubo yomxube, sityhala ishukela elincinci. Xa isiphumo esifunyenweyo sifunyenwe, singenelela encinci ngancinci, i-almond.
Ngoku unqumle iphepha elenziwe ngephepha lesikhumba, elincinci kunomlinganiselo weqebengwane kwaye udwebe izibonda kuzo, okuya kuba yintlobo yeetemplate. Siphendulela amaphepha ukuze ipensela ibe kwicala eliphambene kwaye ibonakala kuphela kwiphepha. Ngoku sisebenzisa i-protein ye-protein-almond to a templates kunye namaqebelengwane okubhaka malunga nemizuzu engamashumi amathathu ekushiseni kwama-degrees angama-160. Siyaqinisekisa ukuba ayitshisi.
Ngethuba iibheke eziphekiweyo, siya kulungiselela ukhilimu. Izilwanyana ze-Whisk kunye noshukela, faka umxube we-starch oxutywe kunye nesincinci sobisi, udibanise kwaye ubeke kwindawo epakeli ngomlilo olinganiselayo. Emva koko, uvuselele phambili, uthele lonke ubisi kunye nobushushu obunzima kude kube lukhulu.
Ibhotela ebombile ibethwe ngumxube kunye nobisi olunamanzi, kwaye udibanise kunye ne-custard ekhuhliweyo uze uphinde udibanise i mix mix bonke.
Emva koko, qhubeka uhlanganisa ikhekhe. Sibeka ikhekhe lokuqala le-almmond kwisitya esikhulu kwaye sisitye ngekhefu elungiselelwe. Ukumboza nge-cork yesibili, ekwafakwa kunye nekhefu. Senza oku kunye nazo zonke iigwele kunye ne-cream.
Ngoku unyibilikise i-tsholetele emhlophe kwindawo yokuhlambela ngamanzi, ungeze ukhilimu, uze uthule umxube obangela umgangatho wekhekhe. Kwisitya esifanayo sichitha i-tsokolate emnyama, kwaye ke siyifaka kwi-confectionery
Ikhekhe ye-Classic "Esterhazy" ayikho phantsi kokugcinwa. Ukusebenza kangcono ngokukhawuleza okanye ngaphakathi kweeyure ezingama-24 zokuqala emva kokulungiswa, ngaphandle koko iigebengu ziya kuba zimanzi ngokugqithiseleyo kwaye oku kuya kuba yikhekhe ehluke ngokupheleleyo.