Mhlawumbe wonke umama wendlu uyakwazi ukwenza i- chocolate icing , ehlobisa ngempumelelo izinhlobo eziningi zamaqebelengwane okuzenzela. Kodwa uma kuziwa kumaqebelengwane okuhlobisa, i- gingerbread noma amakhukhi, awukwazi ukukwenza ngaphandle kokupheka okumhlophe okuphuza. I-matte noma i-shiny, enamandla noma eyetshezi - izokhipha ukunakekelwa kwezivakashi ngokulinganayo futhi inike umsizi womuntu isizathu sokuziqhenya ngamakhono akhe okucubungula. Ngaphezu kwalokho, i-glaze emhlophe ingenza umbala kalula, ngaleyo ndlela ijabule izingane.
Indlela yokwenza i-icing emhlophe yekhekhe?
Izithako:
- ubisi obisi - 110 ml;
- umshokolethi omhlophe - 320 g;
- ukhilimu fat (33%) - 110 ml;
- i-gelatin esheshayo 10 g.
Ukulungiselela
Thela i-gelatin ibe yingxenye yobisi olulungiselelwe bese ulinda imizuzu engu-15. Ubisi olusele luhlanganiswe nekhilimu, lufudumale kancane futhi lubekwe eceleni. Okulandelayo, uthele inqwaba ye-gelatinous engxenyeni yobisi-ukhilimu bese uqhubezela kuze kube yilapho uhlangana. Chofoza ushokoledi ngezicucu ezincane bese uwuthululela ezingxenyeni ezilungiselelwe. Sigqugquzela kuze kube yi-glaze ngokuphelele ehambisana nombala omhlophe.
I-chocolate ye-glaze emhlophe - iresiphi
Izithako:
- ushokoledi omhlophe (ikhwalithi) - 320 g;
- ushukela omhlophe (ongajulile) - 310 g;
- isiraphu ye-glucose - 290 g;
- ubisi olunamafutha - 220 ml;
- i-gelatin leaf - 30 g;
- amanzi ahlungiwe - 145 ml;
Ukulungiselela
Epholile, amanzi ahlanzekile, gelatin engcolile. Emgodini omncane, uthele amanzi, uthele ushukela, engeza ubisi bese uletha mass kuya ngamathumba. Sifaka isiraphu ye-glucose bese ubilisa. Sibeka eceleni, ake upholile imizuzu engu-5-7 bese wengeza i-gelatin. Bese uhlanganise konke uze uqedwe ngokuphelele. Dlulisa ingxube yethu ngesihluthulelo kwi-chocolate ephukile bese uxuba kahle uze ubushelelezi. Sigubha ubukhulu nge-blender engaphansi komhlaba. I-frosting eyenziwe esilungele isibopho samahora ambalwa ashiywe esiqandisini, futhi ngaphambi kokuba isetshenziswe ukushisa kwamazinga angu-35.
I-glaze emhlophe yekhekhe
Izithako:
- i-chocolate white (qualitative) - 435 g;
- amafutha obisi - 90 ml;
- U-Vanillin - engxenyeni yommese;
Ukulungiselela
Into esemqoka ekulungiseleleni le-glaze ethile i-ushokoledi encibilikile kahle. Ukuze senze lokhu, siwaphula sibe yizicucu ezincane, ukuzithumela epanini elingaphansi bese unquma ukugeza amanzi. Faka kuze kube yilapho ushokoledi usuqothule ngokuphelele, uthele ngokushesha ubisi, ngaphambi kokuxubaniswa noshukela oluyimpuphu, engeza i-vanillin futhi uqhubeke ugqugquzela kakhulu kuze kufike homogeneity ephelele.
Manje sisusa isisindo kusuka ekugezeni kwe-steam bese sixuba nomxube kunomumo okhulu.