I- glaze esekelwe yi-chocolate mhlawumbe iyimbozo ethandwa kakhulu yi-dessert, okungenzeka ukuthi kungani kunezindlela zokupheka eziningi kakhulu, futhi ngayinye yazo inenani elibalulekile. Yiziphi i-glaze ezingasetshenziswa, ungakwazi ukunquma, ngokusekelwe ukunambitheka okudingekayo nokuzivumelanisa, futhi sizokunikeza ezinye zokupheka ezisemqoka namasu angase afike kahle.
I-chocolate glaze eyenziwe nge-chocolate
I-chocolate ye-chocolate kule recipe ifinyelele futhi inephetho le-matte, okwenza kube ngendlela ephawulekayo efana nengubo ehlanzekile ye-chocolate encibilikile, nakuba, ngaphezu kwe-chocolate ngokwayo, isekelwe ikhofi ephuziwe, eyenza ukugqoka kube iphunga elimnandi.
Izithako:
- ushokolethi omnyama - 290 g;
- ikhofi ephuziwe ngokuqinile - 120 ml.
Ukulungiselela
Ubuchwepheshe wokwenza le-glaze kufana kakhulu nobuchwepheshe wokwenza i- chocolate disk . Kuphekwe kuphela futhi ikhofi eshisayo kakhulu ithululelwa phezu komshokoledi omnyama odilika futhi ushiye imizuzu engu-5. Phakathi nalesi sikhathi, ukushisa okuvela ekhofi kuzothungatha izicucu ze-chocolate futhi i-glaze ingaxubaniswa kalula. Emva kokuxuba, qinisekisa ukuthi i-glaze iphume ngokulinganayo, futhi uma kunesidingo, uma kukhona izingcezu zomshokoledi ongaqhathaniswa zisatholakala, faka isitsha phezu kokugeza kwamanzi.
Indlela yokwenza ikhekhe le-chocolate?
Yiqiniso, ikhekhe nanoma yikuphi ukubhaka okumangalisayo kungahlanganiswa ne-chocolate glaze-ganache, kodwa ukuze kube lula ukusebenzisana nemikhiqizo emikhulu, i-glaze kufanele ibe yinto encane kakhulu, yingakho isiraphu yengqolowa ifakwa kuyo - isithako se-classic ku-dessert amaningi, okulula ukuthola ezitolo ze-confectionery.
Izithako:
- ushokoledi we-crumb - 1/2 st .;
- ukhilimu fat (33%) - 120 ml;
- isiraphu yamabele - 30 ml.
Ukulungiselela
Thela ukhilimu ocolekileyo epanini noma epanini bese ubeka umlilo. Ukuvimbela ukwakheka kwefilimu ebusweni, ukushisa ukhilimu kuze kube yilapho iphuzu lokubilisa liqhutshwa phambili. Thela ushokoledi phezu ukhilimu bese ushiya frosting esizayo imizuzu embalwa. Hlanganisa konke ngokushesha bese uthele isiraphu yamagilebhisi. Ngemva kokuhlanganisa kabusha i-glaze kufanele ihlile eminye imizuzu engu-10 futhi ungaqala ukugqoka ikhekhe.
Ungayenza kanjani i-chocolate ye-chocolate kusuka ukhilimu omuncu ne-cocoa?
Le-glaze, nakuba i-glaze evela endaweni yokubukeka kwezobuchwepheshe, kodwa isengasetshenziswa ukumboza imikhiqizo ngobunqamule obuncane beshokoledi, engayiqedi ngokuphelele ngisho nangemva kokuma esiqandisini.
Izithako:
- i-cocoa powder - 40 g;
- ushukela - 25 g;
- ukhilimu omuncu - 60 g;
- I-Butter - 45 g.
Ukulungiselela
Ukuxuba i-cocoa epanini ngekhilimu omuncu noshukela, faka ingxube emlilweni futhi, uvuselele, ulethe ngamathumba. Khipha ngokushesha ukhilimu omuncu kusuka ekushiseni bese ufaka ibhotela. Vumela i-glaze ukuthi ipholile esimweni esishisayo ngaphambi kokuyisebenzisa ngenjongo yayo ehlosiwe.
Isigqoko se-chocolate se-Mirror
Imfihlo yesibuko isiphetho se-chocolate glaze ihlanganisa ukwengezwa kwe-gelatin ekubunjweni kwenhlanganisela ejwayelekile esekelwe ku-cocoa. Ngaphambi kokuba uqale ukusebenza nale glaze, qinisekisa ukuthi imikhiqizo yakho inobuso obushelelezi obuhle kakhulu futhi ipholile kakhulu.
Izithako:
- i-gelatin - 2 tsp;
- amanzi abandayo - 90 ml;
- i-fatty cream - 90 ml;
- ushukela - 140 g;
- i-cocoa powder - 50 g.
Ukulungiselela
Gcwalisa i-gelatin ngengxenye yamanzi abandayo bese ushiya leso sikhathi, okuzohamba ukulungiselela izithako ezisele. Hlanganisa amanzi asele ngekhilimu noshukela, faka izitsha ngenhlanganisela emlilweni omncane bese uletha emathunjini. Susa isitsha kusuka ekushiseni bese usuqede i-gelatin evimbayo. Ngemuva kokuthi i-gelatin ihlakazeke ngokuphelele, engeza i-cocoa powder, hlanganisa konke ngokugcwele futhi udlule ngesihlungo. Khipha i-glaze ekamelweni lokushisa bese usebenzisa.