Ikhekhe elithi "Sachert" (iJalimane Sachertorte) - ikhekhe elidumile le-chocolate - lakhiwa ngumculi odumile wase-Austrian uFranz Zaher. Ikhekhe lase-Austrian "Sacher" - elilodwa ethandwa kakhulu emhlabeni wonke wamaqebelengwane amnandi, okuyisibonelo esiyisibonelo sama-dessert we-cuisine yase-Viennese kanye nezici zayo ezihambelanayo ze-harmonic. Ikhekhe "Sacher", eqinisweni, ibhasikidi le-chocolate elilodwa noma ezimbili ze-apricot jam (noma i-confiture), phezulu nezinhlangothi ezimbozwe nge-chocolate glaze. Khonza lekhekhe ngekhilimu ehlutshiwe. Ezincwadini zokupheka zase-Austria ekuqaleni kwekhulu le-XVIII, ungathola izindlela zokupheka ngamakhekhe, njengekhekhe "Sacher" (ngemva kwesikhashana, kunezindlela zokupheka zamakhekhe, ezimbozwe nge-chocolate icing).
Ukuzalwa komlando
Ngokokuqala ngqa, ikhekhe lalungiswa nguFranz Sacher oneminyaka engu-16 ubudala kulaba bahambeli beNgqongqoshe Wezangaphandle, uMetternich othile, ngo-1832. Izivakashi zazithanda ikhekhe, kodwa azizange zithandwa ngokushesha. Indodana endala kaFranz Zaher Edward (1843-1892), eqeqeshwe esitolo esidumile sekhofi eVienna, uDemel, ngandlela-thile ishintshe iresiphi yangempela yokusungulwa kukayise. Okokuqala, ikhekhe le-chocolate "Sacher" lilungiselelwe futhi lidayiswa esikhungweni esithi "Demel", futhi kamuva (kusukela ngo-1876) - kakade ku-Eduard ibhizinisi lakhe - ihhotela elinomndeni "Sacher". Kusukela ngaleso sikhathi, ikhekhe ngempela le-Viennese "Sacher" liye lazuza ukuthandwa. Inzalo kaDemel noZahera okungaphezu kwesisodwa babambe iqhaza emacala phezu kwelungelo lokusebenzisa igama lebhizinisi elithi "ikhekhe" Sacher ". Ikhekhe elidumile kulolu hlobo oluhlukile lweDeliel lihlukile ngokuhlukile kokusuka kwe-Zaherov, kodwa akubalulekile. Eyaziwayo eRussia kusukela ezikhathini zaseSoviet, ikhekhe elithi "Prague" iyinhlobo yekhekhe elithi "Sacher", ngaphezu kwalokho, kunezinye izindlela eziningi zokupheka ukuthi ngandlela-thile ziphinda iresiphi yekhekhe elithi "Sacher" ngokusho iresiphi namasu okupheka okuyinhloko.
Yini oyidinga ikhekhe?
Ngakho, ikhekhe elithi "Sacher", iresiphi yangempela.
Izithako:
- 100 g we chocolatele emnyama;
- 150 g ushukela;
- 150-180 g ibhotela yemvelo;
- 150 g kafulawa wekolweni ngo / s;
- Amaqanda ama-inkukhu;
- 1 isipuni sesitsha;
- Isikhwama esine-powder baking;
- 30-40 g we-cocoa powder;
- 50 g ama-almond kernels;
- 200 g we-apricot jam;
- i-vanillin;
- 140 g we chocolatele omnyama;
- 3-4 izipuni zobisi;
- 10-15 g ibhotela yemvelo.
Ukulungiselela ibhisikidi yekhekhe
Uma ungakaze upheke ama-dessert afanayo futhi ungazi ukwenza kanjani ikhekhe le-Sacher, vele ulandele imiyalo.
- Sizothatha ibhotela nge-50 g ushukela.
- I-chocolate iphukile futhi iyancibilika emanzini okugezela, okubandayo futhi ixubane nebhotela elihlabayo.
- Engeza engxenyeni ye-vanillin, i-cognac futhi uhlanganise ngokucophelela.
- Ukuqhubekela phambili, okukodwa ngomunye, engeza izikhupha zamaqanda.
- Ake sihlanganise ingxube nomxube.
- Ama-alimondi ahlanzwa esikhumbeni nasemhlabathini ngokusebenzisa i-blender.
- Ukuhlunga (okudingekayo) ufulawa exutshwe ne-baking powder ne-cocoa.
- Amaqanda amhlophe amaqanda ahlanganiswe nomxube nge-100 g ushukela kuze kutholakale iphunga eliqinile.
- Ingxenye yale phrotheni ishukela ihlanganiswa engxenyeni yamafutha we-chocolates, sithela emfucumfuceni ofanayo ne-cocoa kanye ne-baking powder, engeza ama-alimondi achotshoziwe bese uhlanganise konke kahle.
- Manje engeza wonke amaprotheni ushukela mass uhlanganise.
- Beka inhlama ibe ifomu eligcotshisiwe, elihlehlisiwe futhi ulibeke ehhavini, lishiswe cishe cishe ngo-180-200 ° C.
- Sizobhaka ibhasikidi imizuzu engama-40-60.
Ukupheka ikhekhe
- Ulungele ukukhipha ibhisikidi efomu bese uvumela ukulala okungenani amahora angu-8.
- Ngemuva kwalesi sikhathi, sizosika ikhekhe lesiponji ngokuzenzekelayo sibe izingxenye ezimbili futhi sisebenzise i-apricot jam kancane efudumele phezulu nakuzo zonke izinhlangothi. Lungisa i-icing.
- I-chocolate iphukile futhi iyancibilika emanzini okugeza.
- Engeza ubisi uhlanganise kahle.
- Engeza ibhotela elithambile futhi uvuselele kuze kube yilapho ubushelelezi.
- Kulula ukupholisa i-glaze futhi ngokucophelela ugcobe ikhekhe elivela phezulu naphakathi kwezinhlangothi.
- Sihlobisa ikhekhe elivela phezulu ngephethini noma ukubhalisa usebenzisa isiliva noma isaka.
- Khonza ukhilimu ohlutshiwe kanye nekhofi emnyama noma ikhofi yaseViennese.