I-glaze efakiwe

Lesi sihloko siwusizo kulabo abathanda ukubhaka ekhaya. Kuyo sizotshela indlela yokwenza isibuko esibukweni samakhekhe, ama-pastries noma enye i-confectionery. Ngalesi sigqabha, amaqebelengwane ayenziwe azoba yinto yobuciko yangempela yokupheka. Futhi wonke umuntu uzoqiniseka ukuthi lokhu kungumsebenzi we-confectioner ochwepheshe.

I-Mirror glaze - iresiphi

Izithako:

• ushokoledi omnyama noma ubisi - 150 g;
• ushukela - 150 g;
• amanzi 75 ml;
• i-gelatin - 2 tbsp. izinkezo;
• uju - 150 g;
• Ubisi olunamanzi - 150 g.

Ukulungiselela

I-Gelatin ithululelwa esikebheni, uthele ingxenye yengxenye yamanzi bese ushiya imizuzu engama-30. Ku-sautener uthele amanzi asele, engeza uju noshukela futhi emlilweni omncane ulethe emathunjini. Bilisa amaminithi 2, bese ususa i-pan emlilweni, uthele ubisi oluncibilikile uphinde uxube. Manje engeza i-gelatin evimbayo kanye nezingcezu zenothilethi. Hlanganisa kuze kube yilapho uhlangana. Ngemuva kwalokho, pholisa ama-frosting ekamelweni lokushisa bese ulisebenzisa ku-cake. Futhi ukuthi i-glaze iphume ngempela isibuko, kudingeka ulandele imithetho ethile elula: i-glaze kufanele ithulwe nge-spoon, akufanele ihanjiswe ebusweni bomkhiqizo. Kufanele igule ngokwayo. Ngemuva kokusebenzisa umkhiqizo nge-glaze, shiya i-watch ukuze u-2.

Isigqoko se-chocolate se-Mirror

Izithako:

• ushokoledi nge-53% we-cocoa okuqukethwe - 300 g;
• ushokoledi nge-70% okuqukethwe kwe-cocoa - 100 g;
• ushukela - 150 g;
• amanzi - 30 ml;
• isikhuphaphu - ucezu 1;
• iqanda - izingcezu ezimbili;
• ukhilimu wamafutha angu-35 - 520 ml.

Ukulungiselela

Esikhathini se-pan sauté, uthele emanzini, uthele ushukela bese usiletha emathunjini ekushiseni okuphansi, ushukela kufanele wenziwe nge-caramelized. Sashaya amaqanda nezikhupha nge-mixer. Ngendlela encane, uthele ku-caramel ephumela. Qhubeka ukushaya kuze kube yilapho ubukhulu buhlile ku-degrees 35-40. Sanciphisa ushokoledi sawuthululela kuzo zonke izithako ezinomshini omncane. Ngejubane eliphansi, shaya ukhilimu kuze kube yilapho kuluhlaza. Yethula ingxenye yenhlanganisela ye-chocolate bese uyixuba nge-whisk kuze kube yunifomu. Bese engeza ukhilimu osele bese uvuselela futhi.

Faka umbala we-mirror glaze

Izithako:

• i-glucose - 300 g;
• amanzi 150 g;
• ushukela - 300 g;
• ubisi oluncibilikile - 200 g;
• ushokoledi omhlophe 300 g;
• i-gelatin - 20 g.
• Umbala wokudla - amaconsi ambalwa.

Ukulungiselela

I-gelatin igwebe emanzini abandayo. Amanzi aneshukela ne-glucose athathwa ngamathumba. Engeza i-chocolate, ubisi olunomkhonto, i-gelatin enziwe futhi efakwe. Okulandelayo sengeza umbala wokudla. Khona-ke uzothola isibuko esibuketshezi. Hlanganisa konke nge-mixer. Susa isisindo esiqandisini sobusuku. Bese uyishisa ekushiseni kwama-degrees angu-35 futhi uyisebenzise ngenhloso ehlosiwe.

Isibuko esimhlophe esimhlophe

Izithako:

• ushokoledi omhlophe - 300 g;
• ushukela - 300 g;
• isiraphu ye-glucose - 300 g;
• ubisi - 200 ml;
• i-gelatin - 30 g;
• amanzi - 150 ml.

Ukulungiselela

Emanzini abandayo, geratin cwilisa. E-stewpan uthele amanzi, engeza ushukela, ubisi bese ulethe ngamathumba. Thela isiraphu ye-glucose futhi uphinde ulethe emathumba. Susa ekushiseni, engeza i-gelatin bese uxuba uze uqedwe ngokuphelele. Thela ingxube nge-sieve phezu komshokoledi bese uxuba kuze kube lula. Sigubha ubukhulu nge-blender engaphansi komhlaba. Futhi ukuze kusetshenzwe umoya ungangeni emanzini amaningi futhi angabonakali ebusweni, i-blender kufanele ibhapathizwe engxenyeni yama-degree angu-45. Glaze ebusuku sihamba esiqandisini, futhi ngokushesha ngaphambi kokusebenzisa, ukushisa ekushiseni kwama-35-37 degrees. Ungasebenzisa ungqimba owodwa we-glaze kumkhiqizo, uwubeke esiqandisini ukuze ushiswe, futhi cishe emahoreni amabili, sebenzisa amaphethini enziwe nge-glaze ehlukile.