I-Ganache iyinkokhelo ecocekileyo krotikri evela kwi-cuisine yaseFransi, isetyenziselwa ukuhobisa iinqebetho kunye neentlobo ezahlukeneyo zokutya, kunye nje nje nge-sauce ye-chocolate. Namhlanje siya kukuxelela indlela yokwenza ngayo kwiintlobo ezahlukeneyo zekholethi kwaye uya kunika iresiphi yokupheka i-ganache ngaphandle kancinci.
I-chocolate cream ganache - recipe
Izithako:
- ushokoledi obunzima - 110 g;
- ukhilimu kwisiqulatho samafutha e-33-35% - 125 ml;
- ibhotela - 55 g;
- ushukela oluyimpuphu - 55 g.
Ukulungiselela
Ishokoleta enobuthi ehlanjwe ngokukhawuleza ngeqebunga kwaye ibanjwe kwisitya esifanelekileyo. Kwisikrimu yokuxuba kunye ne-saucepan nge-sugar powder kunye nendawo kwindawo yokushisa. Ukufudumala umxube, uvuselele, phantse kwi-thumba, kodwa ungavumeli ukuba ubilise. Susa emva kwesitya kunye nekhilimu ecocekileyo emlilweni uze uzalise iziqwenga zethokoleji kwisitya. Sishiya ubunzima, ngaphandle kokudibanisa, imizuzu emibini okanye emithathu, uze uvuselele ngokugqithiseleyo nge-whisk. Ngoku songeza ibhotela esithambileyo, sifezekisa ukupheliswa kwayo ngokupheleleyo kwi-krimu, siqhubeka sivuselela i-whisk. Ngokuxhomekeke kwinjongo yokusetyenziswa kwe-creamche ye-ganache, ungayisebenzisa ngokukhawuleza ukufudumala okanye ukuyipholisa kwaye uyigcine kwifriji yeeyure eziliqela.
Ukukhetha i-tsokolate ebomvu yokulungiswa kwe-ganache, sicinga ukuba ngaphezulu kwepesenti yeembotyi ze-cocoa kuyo, i-ganache i-ganache iya kuvela.
I-Ganache evela kumhlophe we-chocolate we-mastic - iresiphi
Izithako:
- isiglasi sesilimu sekhefu kunye nomxholo weoli u-33-35%;
- tshokoleta emhlophe - 600 g.
Ukulungiselela
Inkqubo yokwenza i-ganache kwi-mastic emhlophe i-mastic ifana neyo ichazwe ngasentla, ngaphandle kokuba ayiqukethe ibhotela kunye ne-sugar powder. Kulo lonke, siphinde sitshise i-tsholetele emhlophe size siyigcwalise ngekhilimu yangaphambili. Emva kwemizuzu emibili, gubungela inqwaba nge-whisk okanye i-blender yangena ngaphakathi kuze kube yilapho iinqutyana ze-tshokolethi zifanane kwaye zingapheli ngokupheleleyo. Ngoku siwagubungela i-ganache nge-cut cut of the movie ukuze ilandele ngokupheleleyo. Ngaloo ndlela, akukho khonkwane eyokwakheka phezu kwekhrimu. Ukumboza elinye iphepha lefilimu sele sele liphethe isitya kunye ne-ganash kwaye ufake efrijini ebusuku okanye ubuncinane iiyure ezisixhenxe.
Ganache ngaphandle kwekhefu - iresiphi
Izithako:
- tshokoleta enomsindo - 200 g;
- ubisi lwekakhukhunathi - 175 ml;
- ushukela omdaka - 50 g.
Ukulungiselela
Kule meko, esikhundleni se-cream, siya kusebenzisa ubisi lwekakhukhunathi. Ukuba ukhetha ngexesha elifanayo kwiphokoledi ngaphandle kwezinto ezivela kwimvelaphi yezilwanyana, ke le recan ganash ngokuzithemba ifanelekileyo kubalimi kunye nalabo abagcina ukutya.
Xa ulungiselela i-ganache, gcoba i-tshokoleta ngommese ngokulula. Ubisi lweKoconut lugxininiswe kwisitya, uthele kuso kwisilawu kwaye usuqhekeza kuso ishukela elibomvu. Sifaka isiqulatho ngomlilo kwaye sifudumeze ubukhulu bunzima kwiqondo lokushisa kwama-90 degrees. Dlulisa emva koko kwi-ts'oletele eqoshiwe, kwaye emva kwemizuzu emibini sixubusha kunye ne-spatula okanye i-whisk de iinqwelo ze-tshokolethi zichithwe ngokupheleleyo.
I-Ganache kubisi ye-tsokolate yobisi - iresiphi
Izithako:
- ubisi ushokoledi - 300 g;
- Umxholo wamafutha omnquba we-33-35% - 200 ml;
- ipofile yebhotela.
Ukulungiselela
Ubungakanani bokupheka i-ganache kwi-tsokolate yobisi zihluke kakhulu kwizinto zangaphambili. Kuya kufuneka
Ukwenza i-ganache enjalo, nqabisa i-tsokolate yobisi uze uthule umlilo kwi-cream echelayo. Emva kwemizuzu emibili, gubungela ubunzima de iinqwelo ze-tshokolethi zichithwe ngokupheleleyo kwaye sidibanisa ibhotela.
Ubuninzi be-ganache, olulungiselelwe ngokweziphi zokupheka, lunokutshintshwa ngokunciphisa okanye ukwandisa inani leshokolethi okanye ukhilimu.