Ngokungafani nayo yonke imifuziselo eqhelekileyo yaseFransi , ngaphakathi kwerishiphi ishukela ebetywe ngamhlophe abamhlophe, i-Swiss meringue iphekwe kwindawo yokuhlamba amanzi. Ngelo xesha, umngcipheko wokungaphumeleli uncitshiswe ukuya kutsho: ngenxa yempembelelo yeqondo lokushisa, iprotheni yeqanda iba yimbi, kwaye ke igcine imbobo ibe bhetele, kwaye i-crystals zeshukela iyancipha ngokukhawuleza kuyo. Ngendlela yokwenza iMeringue kunye nekhefu ngesiseko sayo, siya kuthetha ngakumbi.
I-recipe ye-Swiss meringue
Izithako:
- iiprotheni ezimbini zamaqanda;
- ushukela ogqithisiweyo - 110 g;
- i-cocoa powder (okukhethwa kukho) - 5 g.
Ukulungiselela
Okokuqala, ukubetha ngokukhawuleza ushukela ngeeprotheni zeqanda kwiqondo lokushisa lokubanda, ngokukhawuleza ukuba umzuzwana ogqithisileyo ubonakala phezu komxube. Ngeli xesha, inani elincinci lamanzi liza kubilisa epanini. Sifaka isitya kunye ne-meringue phezu kwamanzi abilayo ukuqinisekisa ukuba umbane awuwuchukumisi usuku kunye neprotheni. Hlanganisa i-meringue imizuzu engama-3 phezu kwe-steam, khangela ukuba yonke i-crystals yoshizi ichithe iprotheni yokusika phakathi kweminwe. Ukutshisa umxube whisk eminye imizuzu eyi-10 de kube yinto ehambelana nomxube, ifanelekile kumdaka we-marshmallow. Sifaka i-mereu kwisikhwama se-confectioner, siyibeka kwisibhankqalazi kwaye asinakuyityhila i-cocoa. Sifaka kwi-ovini kwi-degrees ezili-100 kwiyure nesiqingatha, kwaye emva kokushiya ushiye i-merengue ukuba wome enye iyure.
I-meringue yaseSwotshoko yaseSwitzerland
Izithako:
- abamhlophe beqanda (ezinkulu) - 4 ii-pcs.;
- ushukela - 100 g;
- ushukela oluyimpuphu - 80 g;
- i-cocoa powder - 35 g.
Ukulungiselela
Inkqubo yokwenza i-choreti meringues iphinda iphinde iphindiselele iresiphi yangaphambilini, eyahlukileyo kuphela phambi kweso ishukela kunye ne-cocoa.
Ukuxuba iiprotheni zintlobo zombini ushukela kunye ne-cocoa, faka umxube kwindawo yokuhlamba amanzi kunye ne-whisk imizuzu emi-3-4. Emva kokutshatyalaliswa kobushushu, qhubela phambili ukubetha i-meringue ngaphandle kwesitofu enye imizuzu eyi-10. Sibeka ubukhulu kwisibhankeni kwaye sibhaka ngeemitha ezili-90 kwi-degrees ezili-100, kwaye ushiye ivenkile kwisitori se-ovini ukwenzela ukuba ingabhidli ngexesha lokutsala.
I-sugar meringue yaseSwitzerland enebhokisi ibhotela
Izithako:
- abamhlophe abamhlophe beqanda - ama-6.
- ushukela ogqithisiweyo - 240 g;
- ushukela omdaka - 60 g;
- ibhotela - 420 g;
- ibhotela (i-chunks) -530 g.
Ukulungiselela
Siyaphinda inqubo ngokufudumala kunye nokugqithisa i-meringue ngokufana neendlela zokupheka ezimbini zangaphambilini. Emva kokuba i-meringue ichithe imizuzu engama-3 emlilweni, qhubeka uguqa enye imizuzu eyi-10 ngaphandle kokutshatyalaliswa kobushushu, emva koko siqala ngokuthe ngcembe, kwisiqwengqwana esincinci, songeza kwisitya kunye neeprotheni ezixubekileyo zeoli. Emva kokungeza ibhotela yonke, i-whisk merengue kwisantya esiphezulu semizuzwana engama-60, kwaye ubeke ibhotela ye-peanut kwaye uqhubeke usebenza ngamandla amakhulu kude kubekwe iigqabi.
I-cream esuka kwi-meringue yaseSwitzerland kufuneka isetyenziswe ngokukhawuleza.
I-cream yamanilla isekelwe kwi-meringue yaseSwitzerland
Izithako:
- abamhlophe beqanda - ama-5 ama-pcs. (150 g);
- ushukela - 240 g;
- ibhotela - 340 g;
- i-vanilla extract - 20 ml;
- i-pasta evela kubhontshisi be-vanilla - 15 ml.
Ukulungiselela
Ukuxuba abamhlophe beqanda ngeeshukela, bawabheke kumanzi okuhlambela amanzi kunye ne-whisk imizuzu 10-12. Emva kokukhipha isikhephe emlilweni, qhubeka uhlawula ngamandla athile ngexesha elifanayo okanye ude u-merenga ube lula kwaye ubonakale. Ngeli xesha, siqala ukuthululela igrunithi, kwimeko yethu i-vanilla. Xa zombini unobumba kunye nokukhishwa, zinciphisa ijubane le sixhobo ubuncinci kwaye uqale ukongeza iincinci ezincinci zebhotela kwindawo yokushisa. Xa yonke ioli ifakwe, i-missue yaseSwiss ingasetyenziselwa ukuhlobisa iigwele, iigwele kunye nezinye izidlo.