I-Profiteroles yisidlo esithandwa kakhulu nesaziwayo seFrance, okuyi-pastry eyenziwe ekuqaleni kwenhlama ye-custard enezinhlobonhlobo zokugcwalisa. Ake sithole ukuthi ungenza kanjani izinkukhu zezinkukhu futhi uphathe izivakashi ngamaqebelengwane amnandi futhi athambile.
Iresiphi ye-profiteroles ne-custard
Izithako:
Ukuhlolwa:
- ibhotela - 100 g;
- ufulawa wekolweni - 200 g;
- amanzi abilisiwe - 250 ml;
- inkukhu iqanda - ama-4 ama-pcs.
Ukuze ukhilimu:
- ubisi - 250 ml;
- inkukhu iqanda - 1 piece;
- ufulawa wekolweni - 1 tbsp. isipuni;
- ushukela granulated - 150 g;
- ibhotela - 50 g;
- Vanillin, ikhasi lemon - ukunambitha.
I-glaze:
- ushokoledi omnyama - 50 g;
- ukhilimu - 20 ml.
Ukulungiselela
Ngakho-ke, okokuqala sibheka i-ovini futhi siyishiye ukuze sithuthuke kuze kube ngu-180 degrees. Okulandelayo, sipheka ekuphekeni i-custard. Ukuze senze lokhu, sithatha ibhotela elincinci, siyinqume ibe yizicucu ezingahleliwe bese sithelela emanzini. Bese ulinganisa inani elidingekayo lefulawa ngilazi bese uhlunga ngokucophelela. Amanzi ngamafutha agqoka amanzi okugeza futhi aphinde abuyele emathunzini okushiswa kwamanzi kanye nokuphelela. Manje, ngaphandle kokukhipha isitsha ekugezeni kwamanzi, uthele ufulawa bese uxuba inhlama ebushelelezi ngaphandle kwezimpande. Bese ususa ngobumnene izitsha zomlilo bese ushiya ukupholisa kancane, cishe imizuzu engama-5. Ngemuva kwalokho, siphunga inhlama yokuqala iqanda, lixube, ukuze lihlakazeke ngokuphelele, bese ufaka okwesibili njalo njalo. Ngenxa yalokho, kufanele ube ne-viscous kakhulu, obukhulu futhi ubambe isimo, ubuningi.
Ngemva kwalokhu, thatha i-spoon itafula bese usakaze inhlama yakhe ngezinqwaba ezincane emgqeni wokubhaka ogcotshwe. Manje sithumela izisebenzi ezithombeni ezishisayo bese urekhoda cishe imizuzu engama-30. Asivuli umnyango we-ovini ngalesi sikhathi, ukuze amaqebelengwane "angawa." Ngokulandelayo ususe ngokucophelela ama-profiteroles, uwayise esitokisini esikhulu esiphezulu bese ushiya epholile ekamelweni lokushisa.
Futhi manje, masiqaphele ukulungiselela i-custard nawe. Ngenxa yalokhu, sihlunga ufulawa, senze ushukela kuwo futhi siphule amaqanda enkukhu. Konke kuxutshwe kahle nge-whisk noma i-mixer. Bese uthele ubisi olufudumele bese uhlangana nobuningi kuze kube yifomu. Ukuze kube lula, ungaqala ubilise ubisi, uphelele ama-degree angama-40, bese uyengeza engxenyeni yamaqanda - lokhu kuzokwenza ijubane kakhulu ukwakhiwa kwekhilimu.
Okulandelayo, faka izitsha esitofu futhi, njalo uvuselele, ubilise emlilweni ophansi ukuze "uphelele." Ngokushesha nje lapho ama-bubble amancane emoyeni eqala ukuvela futhi aqhubeke phezu kwe-creme, ekhuphuka esuka phansi, umlilo ungasuswa. Khulisa ukhilimu ophuziwe kahle nge-mixer nge-bhotela elithambile, engeza i-vanilla noma elinye ukunambitheka ukunambitha ngendlela oyifunayo.
Umsebenzi wethu olandelayo ukugcwalisa ama-profiteroles ngekhilimu. Uma ungayithandi ngempela ingoma embi yamaqebelengwane anqunyiwe, bese ugcwalisa isikhwama se-confectionery ngekhilimu bese uyibeka ku-ikhekhe ngalinye, wenze imbobo encane ngezansi. Ukuqeda i-profiteroles ne- custard ifakwe ephepheni bese kukhonzwa itiye elishisayo noma ikhofi.
Uma ufisa, ungadlulisela amaqebelengwane phezu kwe-chocolate glaze. Ukwenza lokhu, uthele ukhilimu esihlahleni, uwabeke emlilweni obuthakathaka uphinde uphonsele ushokolethi lapho. Ukuvuselela konke, ukucofa ama-tiles nokuletha i-fondant esimweni esishelelekile nesifanayo. Sibeka i-glaze phezulu kwekhekhe ngalinye ngosizo lwebhayisikili ye-culinary. Khonza i- profitroli ingakwazi ngokushesha, futhi ungalinda kancane kuze kube inhlama igcwele ukhilimu futhi ube mnandi kakhulu futhi unethenda ngaphezulu.