Kule nqaku, siya kuzama ukujonga indlela yokucoca ukhilimu omuncu, ukuba kusekho amanzi kwaye ucinge ngeendlela zokupheka ezintathu ezisemgangathweni zokugcwalisa okufanelekileyo kwi-dessert yakho.
Ngoko, okokuqala, hlawula ingqalelo ngokukhethekileyo ukhetha ukhilimu omuncu. Umxholo weoli ufanele ube ngama-25%. Nangona kunjalo, kule meko, akuyiyo yonke into ephumelelayo. Ungasebenzisa indlela eqinisekisiweyo: ubeke ukhilimu omuncu kwi-cut gauce folded four times, unamathele emaphethelweni kwaye uxhoma kwisitya kwifriji, mhlawumbi ubusuku bonke. Le nkqubo iya kukhulula umkhiqizo we-whey ogqithisileyo kwaye wenze ukhilimu ogqithiseleyo.
Ukuba akukho xesha lokunciphisa ukhilimu omuncu, sinikela ngokuqinisekileyo ukuba akukho ndlela elukhuni ukwenza ukhilimu uqine, usebenzisa amaqhinga kunye neengxube ezikhohlisayo.
Indlela yokutshiza ukhilimu omuncu i-cake gelatin?
Izithako:
- ukhilimu omuncu, ubuncinane ama-25% - 270 g;
- i-gelatin granulated - 3 tsp;
- ushukela (amancinci) - 145 g;
- vanilla;
- amanzi - 45 ml.
Ukulungiselela
Kwi-ukhilimu omuncu kancinci uphuphule ishukela (unako ukuphefumula), uhlale ugaqa umxube. Xa ubona ukuba kukho iimbumba ebunzima, yongeza i-vanilla uze uphinde uphinde whisk enye ngomzuzu.
Ngaphambi kokunyusa i-gelatin gel, kufuneka ukwazi ukuba uyifake ngokufanelekileyo!
I-Gelatine uthele kwisitya sensimbi, uthele ngamanzi afudumeleyo, ugxininise uze ubeke eceleni uze uqhube. Ngoku yifake kwisitofu ngomlilo omncinci, kwaye ushuthumele i-gelatin ide ichithwe ngokupheleleyo emanzini, ngaphandle kokufuduka kuyo, ivuselela rhoqo.
Ukuqothula i-gelatin, ukupholisa kwindawo efudumeleyo kwaye emva kokuthululela kwisitya kunye nekhilimu enunciweyo. Umxube kwakhona uvule kwaye, ukubetha kudibanisa i-gelatin kunye nekhilimu, ngaloo ndlela yenza kube lukhulu kwaye lufane ngokufanayo. Ngaphambi kokusebenzisa ukhilimu, thumela kubanda kubuncinane beeyure eziyi-1.5.
Indlela yokutshiza ukhilimu omuncu ngesitashi?
Izithako:
- ukhilimu omuncu 25% (okanye ukuzenzela) - 470 g;
- ushukela ophuyiweyo - 90 g;
- isitashi - 25 g;
- I-vanilla essence - 1-2 ihla okanye i-vanillin.
Ukulungiselela
I-ukhilimu omuncu kwisitya esikhulu kwaye whisk umxubeki ngemizuzu elishumi elinesihlanu (ngaphantsi). Emva koko kwiincinci ezincinci zityholoze umgubo, yongeza isitshixo okanye i-vanillin kunye ne-whisk enye enye imizuzu emi-5-7. Emva koko, faka isitashi, utyhoboze i-whip kancane kwaye ushiye ubunzima bemizuzu engama-35 kubanda.
Indlela yokwenza ukhilimu omuncu weqebengwane?
Ukhilimu omuncu omuncu unokukwenziwa ngokungeza ioli epholileyo kwi-composition. Kule meko, i-cream, unifensity and taste will change. Kuba ukulungiselela ama-500 g we-ukhilimu omuncu kuthatha malunga ne-100 g yebhotela elithambileyo. Okokuqala, ibhotela ibethwa nge powder (isixa sinqunywe kuphela kwizinto ezizithandayo) kwaye ke wongeza ukhilimu omuncu.
Kwakhona, ukudibanisa iimveliso ezahlukeneyo zobisi kungenza ukhilimu oluninzi. I-ukhilimu omuncu inokugqiba i-cream cream, eyisisiseko esihle sekrimu, kunye ne-cottage cheese, umgangatho wokungafani.
I-cottage cream ekhisiki ekhilimu omuncu
Izithako:
- ukhilimu omuncu 25% - 445 g;
- I-cottage cheese eyenziwa ekhaya (amanqatha) - 265 g;
- ukhilimu ushizi - 95 g;
- ushukela okanye umgubo - 265 g;
- vanilla.
Ukulungiselela
I-cheese ye-cream ixubusha kakuhle i-cottage cheese. Kwi-ukhilimu omuncu, uthele iswekile nge-vanilla uze udibanise umxube kuze kube yilapho i-crystals ichithwa. Yongeza yonke i-mass-chess-curd mass, itshintshe umxube ukuya kwisantya esiphezulu uze ulethe ukhilimu ukukhazimulisa.
Ngenxa yokudla kwisikhilimu, ukuzaliswa kuyamangalisa kakhulu kwaye i-elastic. Kulula ukusebenza kunye kwaye unomdla ongathandekiyo omangalisayo ohambelana naluphi na uhlobo lwekhekhe.