Othandayo i-tshokoleta, eli nqaku likulo! Ngoku siza kukuxelela indlela yokwenza ikhekhe "ii-Chocolates ezintathu". Akunzima ukupheka, kodwa kuthatha ixesha. Kodwa kuxabiseke, inkokhelo yekhekhe imnandi nje.
Ikhekhe "Ii-Chocolates ezintathu" - iresiphi
Izithako:
Uvavanyo:
- umgubo wengqolowa - 100 g;
- ibhotela ye-72.5% ye-fat content - 100 g;
- i-tsokolate emnyama - 110 g;
- ushukela - 120 g;
- i-powder baking-12 g;
- iiqanda inkukhu - iziqhekeza ezine;
- i-pinch.
Iimoussa:
- i-gelatin - 24 g;
- ukhilimu - 600 ml;
- cognac - 45 ml;
- ibhotela ye-72.5% ye-fat content - 90 g;
- iqulethi emnyama - 150 g;
- ubisi ushokoleti - 150 g;
- Icolethi emhlophe - 150 g.
Ukulungiselela
Uphule kakuhle amaqanda ukuze uhlukanise iiprotheni kunye nezikhupha. Ibhotela ecocekileyo ixutywe noshukela (50 g) kwaye ihluthe. Yongeza i-tsholetele enyibilikisiwe, kwaye enye ibe yinye ivelise izilwanyana, ixubushe ngokuxubusha. Emva koko, uthele umgubo kunye ne-baking powder. Iiprotheni (ngokukhethekileyo ukuba ziyakhutshwa) zixube kunye neetyuwa kunye noshukela lonke kude kube bunzima obukhulu. Umxube weprotheni uyongezwa kwintlama kwaye ixutywe ngenyameko, ukwenzela ukuba ubunzima abuyi kuvula. Sifaka inhlama ibe yinto enokutsha kunye nobubanzi obuyi-24 cm kwaye siyifake ehovini ngokushisa kwama-170 ° C. Emva kwemizuzu engama-25, ibhasiki iya kuba ilungile. Xa liphosa ngokupheleleyo, siyaqhubeka siyila ikhekhe.
Ngoko, ikhekhe sele ipholile ngokupheleleyo, kwakhona siyibeka kwifom apho ibhakabhile khona, kwaye ukusuka kweso sibizo senza izindebe eziphezulu, njengokuqhubeka kwefomu. I-bhisikidi ngokwayo ifakwe nge-30 ml ye-cognac. Sifaka ibhasikidi kwifrijini ngenxalenye yesure. Kwaye ngeli xesha siyaqhubeka silungiselela umsobho. Ukwenza oku, i-gelatin iyakhula kwi-ukhilimu (50 ml). Shiya imizuzu engama-20 yokuvuvukala. Ukuhambisa i-cream kwisibonda. Ishokoledi emnyama iyancibilika nge-30 g yebhotela. Yongeza i-1/3 ye-gelatin mass and warm up to dissolve gelatin, kodwa ungabilisi. Ukukhulula ubunzima kwiqondo lokushisa kwegumbi, kongeza 1/3 ukhilimu kunye ne-15 ml cognac. Gcoba uphinde uthule i- bhisikiti ye-chocolate nge- mousse . Sithumela kwifriji imizuzu eyi-15. Okwangoku, silungiselela i-mousse kwi-tsokolate yobisi kwi-teknoloji efanayo. Ngoku khawususe ifomu yebhasi yefriji kunye ne-mousse ebangela ukuthunyelwa kwinqanaba langaphambili. Phinda ufake efrijini imizuzu eyi-15. Silungiselela i-mousse kwi-chocolatele emhlophe. Kwaye uzalise uluhlu lwangaphambili nalo. Kwakhona, faka i-cake-mousse "ikhekhelethi emithathu" kwifrijini imizuzu engama-15, uze uyisuse, susa eso sihloko uze uyibeke etafileni emva kwemizuzu eyi-15.
Ikhekhe le-Cheese "Ii-Chocolates ezintathu"
Izithako:
Ngokwakheka kwinqanaba:
- Ifiladelphia ushizi - 250 g;
- ushukela - 100 g;
- ubisi - 160 ml;
- amanzi 5 ml;
- i-gelatin - 7 g.
Ngokuba "mousse" omnyama:
- i-70% yetshokolethi emnyama - 40 g;
- isisindo somzimba - 155 g;
- i-cream ehlanjulweyo ye-33% ye-fat content - 105 g.
Ngokuba "ubisi" mousse:
- Ubisi lwetileta - 40 g;
- isisindo somzimba - 155 g;
- i-cream ehlanjulweyo ye-33% ye-fat content - 105 g.
Ngokuba "mousse" omhlophe:
- iqulethi emhlophe - 40 g;
- isisindo somzimba - 155 g;
- i-cream ehlanjulweyo ye-33% ye-fat content - 105 g.
Ukulungiselela
I-Gelatin igcwaliswe ngamanzi, kwaye ke, xa ikhula, iyancibilika. Ukubetha ushizi waseFiladelphia noshukela malunga nemizuzu engama-3-ngeli xesha ixesha iswekile kufuneka lichithe ngokupheleleyo. Ekugqibeleni, sizisa i-gelatin enyibilikiweyo. I-Cheese ngexesha elibekelwe eceleni kwaye
Indlela yokubhabisa ikhekhe "Ii-Chocolates ezintathu" - yinto nje yongcamango. Ungasebenzisa imifanekiso yamatrolethi eyenziwe ngokulungelelanisa okanye iipoktolethi. Yaye unokuyitshisa i-tshokoleta kwaye wenze nayiphi na iphethini.