Glaze daim iav ci ci yuav yog qhov kev xaiv zoo tshaj plaws rau kev kho kom zoo nkauj lub hnub yug ncuav mog qab zib. Nws lub ci ci xim tsom mus rau cov khoom qab zib, thiab cov kua dej uas muaj qab hau ntawm nchuav raws cov npoo ntawm lub ncuav mog qab zib txheej ntxiv txuas ntxiv rau qhov qab los noj mov. Koj tuaj yeem siv daim iav ci ci hauv ob qho tib si cov khoom sib xyaw mousse thiab cov khoom qab zib classic.
Lub ntsej muag ci ci rau cov khoom qab zib tau npaj raws li gelatin sib xyaw nrog kua qab zib. Yog tias xav tau, nws tuaj yeem hloov nrog qab zib qab zib lossis kua zib ntab.
Txhawm rau tsim qhov ci, nws yog qhov tsim nyog yuav tsum muaj tus pas ntsuas ntsuas los ntsuas qhov kub ntawm qhov ci, nws yuav tsum yog 32 ° C. Yog tias qhov zaws dhau heev, nws yuav ua kom sai thiab koj yuav tsis muaj sijhawm los tiv thaiv txheej txheej. Cov huab cua txias yuav nthuav tawm ntawm cov ncuav qab zib thiab rhuav tshem cov kev saib tag nrho.
Ntau cov ntawv ci iav ci zaub mov txawv tso cai rau koj ntxiv cov khoom xyaw chocolate. Kev siv cov tsaus tsaus, dawb los yog mis chocolate yog tso cai. Cov khoom noj khoom haus dhau los ntawm cov kws ua zaub mov noj feem ntau ua tiav cov kev xaiv no thiaj li ua kom zoo nkauj lub ncuav mog qab zib hauv txoj kev tshwj xeeb.
Xws li cov tswv, sau nrog cov iav dawb lias ntsej muag, saib zoo tshwj xeeb tshaj yog tias dai kom zoo nkauj nrog txiv hmab txiv ntoo lossis marzipan.
Dawb icing ci ci rau ncuav mog qab zib: daim ntawv qhia ib kauj ruam zuj zus
Txawm hais tias koj tab tom npaj tsis yog ib qho muaj kuab heev, tab sis ib qho khoom qab zib lossis khoom qab zib, cia nws ci, rau qhov no koj tuaj yeem hloov lub ntsej muag butter cream li qub nrog ib daim iav ci.
Koj yuav xav tau:
- ntawv gelatin - 10 g;
- piam thaj phoov - 150 g;
- cov mis ua kua - 90 g;
- dej - 75 ml;
- qab zib - 150 g;
- dawb chocolate - 150 g.
Cov txheej txheem ib theem-ib-qib
Rau lub classic dawb ncuav qab zib frosting, soak dawb gelatin. Ib qho mob tseem ceeb: cov dej yuav tsum txias kom ntau li ntau tau.
Tso dej rau hauv lub me me saucepan, ntxiv cov piam thaj thiab qab zib. Do qhov sib xyaw kom txog thaum uas cov muaju tsis yaj tag. Cov tshuaj ntshiab yuav tsum npau npau.
Tom qab ntawd, zom cov chocolate thiab muab tso ua ke nrog cov kua mis ua rau hauv cov thawv blender, ncuav tag nrho cov no nrog kua dej kub.
Kuaj xyuas nrog tus pas ntsuas kub hauv chav ua noj thaum qhov qhov hnyav nce mus txog qhov kub li ntawm 85 ° C, tom qab ntawd ntxiv cov ntawv ua ntej-gelatin. Sib tov maj mam muab.
Sib tov tag nrho cov khoom xyaw nrog rab rab phom ntawm qhov nrawm, ceev faj kom tsis txhob ua npuas. Rub cov ntawv lo rau lub tais thiab tso hauv tub yees kom ntev li 12 teev.
Ua ntej nchuav cov ncuav mog qab zib, preheat ci ci rau hauv lub microwave, nplawm qee zaus nrog rab kom txog thaum xav tau kub yog 32 ° C.
Daim ntawv qhia hauv tsev rau cov xim dawb ci ntsej muag ci
Nco ntsoov tias cov khoom noj xim koj siv tsis muaj teeb meem ntxiv ua ntej npaj koj cov xim khov.
Koj yuav xav tau:
- hws mis - 100 g;
- piam thaj phoov - 150 g;
- gelatin - 12 g;
- qab zib - 150 g;
- zaub mov rau xim;
- dej khov.
Ncuav qhuav gelatin nrog dej nyob rau hauv ib qho kev sib piv ntawm 1 rau 6. Sib tov 75 g dej hauv ib saucepan nrog kua qab zib, ntxiv cov roj qab zib, muab tso rau hluav taws. Do kom txog thaum cov xuab zeb yog yaj. Nqa cov dej sib tov rau ib lub rhaub.
Ncuav cov kua mis ua kua nrog lub pawm tov, sib tov. Qhov kub ntawm qhov tawm ntawm qhov loj yuav tsum muaj kwv yees li 85 ° C.
Muab cov kua dej gelatin tso rau hauv nws, sib tov dua. Ntxiv zas xim los ntawm poob, nplawm thiab ua kom pom tseeb ntawm cov xim khov koj xav tau. Tuav txhua yam nrog rab, tsis pub ua npuas tshwm.
Npog qhov ci tiav tiav nrog ntawv ci thiab yees txias rau 12 teev. Ua ntej siv, lub ntsej muag ci yuav tsum tau ua kom sov kom sov rau kev khiav hauj lwm kub thiab nplawm dua nrog rab.
Cov khaub noom chocolate ci iav Daim Ntawv Qhia Ua Kom Qab
Daim iav chocolate icing rau lub ncuav mog qab zib yog nrov tsis tsuas yog kev kho kom zoo nkauj, tab sis kuj yog ib qho qab qab ntxiv rau cov khoom qab zib tseem ceeb. Npaj cov mousse lossis daim txhuam cev ncuav qab zib puag ua ntej pib lub frosting thiab yees.
Koj yuav xav tau:
- daim ntawv gelatin - 12 g;
- granulated qab zib - 240 g;
- cream (20%) - 160 g;
- piam thaj phoov - 80 g;
- cocoa hmoov - 80 g;
- dej - 100 g.
Npog cov gelatin nrog dej txias thiab cia zaum li 10 feeb. Ncuav cov qab zib rau hauv tus ntaiv me thiab muab nws hla kom sov.
Hauv cais saucepan, npaj kev daws teeb meem ntawm cov kua dej qab zib, qab zib thiab dej, nws yuav tsum ncav cuag qhov kub txog 111 ° C, tom qab ntawd tshem nws tawm ntawm lub tshav kub. Nqa cov cream mus rau ib lub rhaub thiab hliv rau hauv cov kua cawv.
Do hauv cocoa hmoov. Tso tag nrho cov chocolate chocolate rov qab rau hauv hluav taws thiab cia kom npau npau. Nyem tawm cov dej ntau dhau thiab ntxiv rau lub lauj kaub sib xws. Whisk txhua yam nrog rab ua kom txog thaum tus. Lub ntsej muag iav yog npaj txhij.
Daim iav ci ci ua cov kua zib ntab thiab dej dawb chocolate
Hloov cov kua nplaum kua qab zib, kua txiv zoo nkauj tuaj yeem siv tau los ua daim iav ntsej muag. Nrog xws li lub ntsej muag ci, cov mousse lossis cov khoom noj qab zib ci ci yuav ci ci zoo tag nrho nrog lub ci. Thiab glaze rau lub ncuav mog qab zib nws tus kheej yuav tau txais txiaj ntsig ntau los ntawm kev suav nrog xws li ib feem hauv cov lus qhia. Cov zib ntab zib ntab sau ntawm kev txhaws yuav mus nrog chocolate dawb thiab, piv txwv li, nrog txiv hmab txiv ntoo.
Koj yuav xav tau:
- gelatin - 12 g;
- kua paj zib ntab - 150 g;
- dawb chocolate - 150 g;
- hws mis - 100 g;
- dej - 75 g;
- granulated qab zib - 150 g.
So cov gelatin rau o tuaj raws li cov lus qhia. Ua qab zib qab zib nrog dej. Thaum cov piam thaj dissolves, maj mam ntxiv zib ntab rau qhov sib tov kub. Cov kua dej yuav tsum txog thaum kawg mus txog qhov kub ntawm 85 ° C.
Quav chocolate thiab sib tov nrog cov kua mis. Ncuav syrup dua ob qho tib si. Sib tov lub squeezed gelatin nrog tag nrho cov loj thiab yeej txhua yam nrog rab kom txog thaum lub ci ci yog homogeneous. Thaum nws tau txias mus txog 32 ° C, nws tuaj yeem siv los dai cov khoom qab zib.
