I-Cream-plombir yekhekhe - iipapayi eziphambili kunye ne-ice cream ukwenzela ukungeniswa kwekhekhe

I-Cream-plombir yekhekhe - ukuzaliswa ngokucokisekileyo kokubhaka, ukukwazi ukuguqula naluphi na ucoceko olungenakuthobela kwi-confectionery. Kwintliziyo kukuxinwa okuluhlaza, apho ukhilimu, ibhotela okanye ubisi zongezwa ngokugqithiseleyo ukuba zidlulise iphunga kunye nekhenkco ecocekileyo ye-dessert ethandwa kakhulu kwihlabathi-ice cream.

Indlela yokwenza ukhilimu wekhekhe?

I-Cream enomdla wokuzaliswa ilungiselelwe ngeendlela ezahlukeneyo. I-custard ixutywe nekhilimu ehlanjulweyo, ibhotela elityebileyo okanye ubisi olunamanzi ukuze udlulise i-ice cream ngendlela echanekileyo. Ukwenyusa ubuninzi be-starch isitatshi, kwaye i-hamburg igxininiswa nge-vanilla, i-zest, i-tshocolate, okanye ikhofi.

1. I-cream-plombir yekheke iqulethe iindidi ezininzi kwaye nganye nganye kufuneka ilungiswe kakuhle. Sebenzisa kuphela ukhilimu ocolileyo kunye nomxholo weoli u-33%. Ubabethe nge mixer okanye whisk.
2. I-Sugar ithatyathelwe endaweni eneshukela ephotywayo: ichitheka ngokukhawuleza kwaye yenza ukuba i-mass ishicile kwaye i-airy.
3. I-Butter kufuneka ilula, kodwa ingancibiliki - mhlawumbi i-cream iya kuhamba. Phuma kwifriji kwangaphambili. Ioli iyabethwa kwibuqaqawuli ngokuhlukileyo, kwaye emva koko-idibaniswe nazo zonke izixhobo.
4. Ubisi lungathatyathwa yinkcazo eyomileyo okanye ubisi olunamanzi.

I-Cream-Plombir kwisikhilimu omuncu - iresiphi

I-cream-plombir kwi-ukhilimu omuncu ihlukaniswe ngamacandelo alula kwaye afumaneka. Ukupheka, udinga ukhilimu omuncu, ibhotela, amaqanda kunye noshukela oluyimpuphu. Kule nguqulelo lwebhajethi, i-ayisikrimu iyaba yinto enhle kakhulu, iyicwecwe kwaye izinzile, evumela ukuba isebenzise kuphela ukukhawulela iinqebengwane, kodwa kunye nokucwangcisa iindawo zokubhaka.

Izithako:

• ukhilimu omuncu - 500 g;
• ushukela oluyimpuphu - 180 g;
• iqanda - 2 iziqwenga;
• ioli -230 g;
• isitashi - 60 g;
• i-peel - 10 g.

Ukulungiselela

1. Hlanganisa ukhilimu omuncu, ushukela ophuhliweyo, amaqanda, isitashi kunye nesantya.
2. Ukuxinwa kwindawo yokuhlambela ngamanzi.
3. Susa ukushushu kwaye uphuze.
4. Yenza ibhotela uze uyifake kwi-cream ecolile.
5. I-cream-plombir yekhekhe elula icolile 60 imizuzu.

Ikhekhe le-cream ekreki

I-cream cream-cream kwi-krimu iyahlukana novelwano kunye nokugcwalisa. Ngenxa yamacandelo e-fat, ubunzima bunobuncwane kwaye bunokukhawuleza behamba ngeentlobo ezahlukeneyo zeentaka. Ukuze ukhilimu uphumelele, kubalulekile ukuba unamathele kwibhukimakhi ephantsi. Ekuqaleni, ubuninzi bebhotela kunye neshukela kuqaliswa kwi-custard ekhuhliweyo kwaye emva koko - ukhilimu otywengwe.

Izithako:

• ubisi - 250 ml;
• ioli - 125 g;
• ukhilimu - 300 ml;
• Iqanda - 3 iziqwenga;
• ushukela - 200 g;
• i-vanilla - 1 ithisipuni;
• isitashi - 60 g.

Ukulungiselela

1. Kubisi, yongeza amaqanda kunye nesitashi. Yizisa kwimathumba kwaye upholile.
2. I-whisk ye-oyile ishukela, yongeza kwi-custard uze udibanise nomxube.
3. Ukwahlula ngokwahlukileyo i-krimu uze ubangenise.
4. I-filler-filler yekhekhe le-multilayer iqalisa ngokukhawuleza.

I-Custard cream - recipe

I-creamard ye-Custard isekelwe kwi-classic cream-confectionery cream, ibenziwa ngobisi kunye namaqanda kunye nesitashi. I-khilimu ayilungiswanga kubhedi lwamanzi, kodwa kwisitofu, kwaye kuba i-thickeners yongezwa kuyo, izinzile kwaye ayisetyenziselwa iinqebengwane kuphela, kodwa nayo ikhona njengedroert. I-Cream isebenza kuphela njengesongezelelo sokutshintshwa kwebala lokuzaliswa.

Izithako:

• ubisi - 300 ml;
• ushukela - 60 g;
• ioli - 40 g;
• isitashi - 20 g;
• iqanda - 2 iziqwenga;
• ukhilimu - 480 ml;
• i-gelatin - 15 g;
• amanzi 60 ml;
• i-vanilla ishukela - 10 g.

Ukulungiselela

1. Hlanganisa i-100 ml yobisi kunye ne-30 g iswekile, i-20 g yesitashi namaqanda.
2. Kwisibisi eseleyo, faka i-30 g iswekile uze ubilise.
3. Yongeza ubisi olufudumeleyo kunye noshukela kumxube, upheke uze udibanise.
4. Faka ioli uze udibanise.
5. I-Gelatin igcwaliswe ngamanzi kwaye emva kwemizuzu eyi-10 ishushu.
6. Xhuma kunye nekhilimu kwaye ushiye ukupholisa.
7. Ukuhambisa i-cream nge-vanilla ishukela.
8. Beka ukhilimu kwisikrimu.

I-chocolate cream-plombir - iresiphi

I-chocolate cream-plombir yindlela enhle kakhulu yokunika ukunambitheka okumnandi. Esi sikhilimu kulula kakhulu ukulungiselela: kufuneka udibanise i-cocoa encinci i powder kwi-brew bese uyilisa kwindawo yokuhlamba amanzi. I-khilimu iphelile ngokugcoba iigwele . Ukuze ulungelelanise, thumela ubunzima beeyure ezimbalwa ebanda.

Izithako:

• i-cocoa - 30 g;
• ukhilimu omuncu - 350 g;
• ushukela - 150 g;
• umgubo - 20 g;
• ukhilimu 33% - 230 ml;
• Iqanda - 2 ii-pcs.

Ukulungiselela

1. Hlaza iqanda ngeeshukela.
2. Gcina umgubo, i-cocoa kunye ne-ukhilimu omuncu.
3. Ubilise umxube kwindawo yokuhlamba amanzi ngamaminithi angama-8. Ifriji.
4. I-whisk ye-Cream kwaye udibanise nobunzima.

I-cream cream-cream kwi-ubisi

I-ayisikrimu ene-gourmet filling yekhekhe inikeza amathuba angenakuncedo ekuhloleni okucwangcisiweyo. Enye yale mihlaba yilungiselelo lekrimu ngaphandle kokhilimu. Ziyakufanelekela ukuthatha indawo yeeprotheni, ezathi emva kokubetha kwi-foam eninzi, zongezwa kwi-classic custard. Ubunzima obangelwayo bubuncinane beekhalori, kodwa kunye nocoko kunye neethenda, njenge-creamy.

Izithako:

• ubisi - 200 ml;
• Iqanda - 3 iziqwenga;
• isitashi - 20 g;
• umgubo - 20 g;
• ushukela -180 g;
• i-vanilla ishukela - 15 g;
• amanzi - 50 ml.

Ukulungiselela

1. Ukwahlula iiprotheyini eziphuma kwizikhupha.
2. Hlanganisa izikhupha ngobisi, isitashi, umgubo kunye ne-30 grams yeswekile.
3. Pheka kwindawo yokuhlambela amanzi. Ifriji.
4. Hlaba abamhlophe nge-30 grams yeswekile.
5. Pheka isiraphu emanzini kunye ne-120 g iswekile.
6. Ngena kumxube weprotheni, ungayeki ukubetha.
7. Hlanganisa i-brew kunye neeprotheni.
8. I-Cream-plombier ngaphandle kremuza ikhekhe ilungele ukusebenza.

I-Cream-Plombir kunye neMascarpone

I-cream-plombir yekhekhe yile recipe eya kuzuza iifriphu ezintsha, ukuba ungeze i-mascarpone. I-Italian ishizi isiseko esihle sokudala i-dessert, kodwa ngokudibanisa ne-ukhilimu ingaba ikhilimu ecebileyo. Into ephambili akuyikuyidlula ngokubetha, mhlawumbi ubunzima buya kufana nebhotela.

Izithako:

• i-mascarpone - 250 g;
• ukhilimu 33% - 250 g;
• ushukela oluyimpuphu - 70 g;
• i-vanilla ishukela - 15 g.

Ukulungiselela

1. I-cream cream kunye noshizi kunye ne-sugar powder kunye ne-sugar van.
2. Ukudibanisa izihlwele ezimbini.
3. I-Cream-plombir yekhekiti yebhayisiki kwi-mascarpone usetyenziso ngokukhawuleza.

I-cream-plombier ngobisi obisiweyo obisiweyo

I-cream-plombier nge-milk condensed yindlela eyaziwayo kakhulu yokubhabisa ekhaya . I-krimu iyinto elula kakhulu, kodwa ayikho into encinci. Konke okufunekayo: ngokunyuka ukwandisa isantya somxube, ukubetha ukhilimu omuncu kwaye ubilise ubisi olunomsila. Ukuze i-viscosity yekrimu idibene ne-creamener cream, ngokufanelekileyo, ngokukhazimula-ukhenkco omuncu ocolileyo.

Izithako:

• Ubisi olunamanzi obilisiwe - 300 ml;
• ukhilimu omuncu - 400ml;
• i-cream generener - 10 g.

Ukulungiselela

1. I-ukhilimu omuncu kunye nobisi olunomlilo.
2. Betha umxube nomxube imizuzu emithathu.
3. Yongeza umxube kwaye udibanise.

I-Cream-Plombir eneqhothole emhlophe

I-crama-plombier ne-tshokoleta iyamnandi kwaye ithenda. Enye yeempawu zalo ayikho nje into epholileyo, kodwa epholileyo kwaye enobucayi, enokufumaneka kwimizuzu embalwa nje, ukudibanisa i- custody efanayo kunye ne-chips emhlophe. I-cream engcolileyo ayikho nje i-sandwich cake, kodwa iphinda ifake amaqebelengwane athile.

Izithako:

• ukhilimu 33% -150 ml;
• Icolethi emhlophe - 180 g;
• ubisi - 450 ml;
• iziqwenga - 8;
• ushukela - 100 g.

Ukulungiselela

1. Ubisi kunye nekhilimu efudumeleyo.
2. Hlanganisa izikhupha ngeeshukela.
3. Yongeza kwi-ukhilimu uze udilize imizuzu engama-7.
4. Faka i tsholetele uze udibanise.

I-Cream-Plomb ukuhambisa ikhekhe

I-mastic ye-Cream-plintier-hhayi nje ubunzima, ngokukhawuleza ukugubha izitenxo zokubhaka, ikwa-cream enhle kakhulu. Umgangatho ophezulu wokugubungela ukulinganisa ukuzinza. Iyakwazi ukufezwa ngokulula ngokubetha ngeoli ephothuzelayo kunye nobisi obisiweyo. Ukuphula i-britour, i-tsholeta enomsindo iyongezwa kwi-cream.

Izithako:

• ioli - 200 g;
• Ubisi oluphuphuma - 200 g;
• tshokoleta enomuncu - 100 g.

Ukulungiselela

1. Whisk ibhotela.
2. Yongeza ubisi olunomlilo kunye ne-whisk kwakhona.
3. I-tshotile iyancibilika kwaye ithulule kwi-mass.
4. Sebenzisa i-cream-cake for cake emva kokulungiselela.