Abathandi bechocolate, lesi sihloko senu! Manje sizokutshela indlela yokwenza ikhekhe "Ama-Chocolate" amathathu. Akunzima ukupheka, kodwa kuthatha isikhathi. Kodwa kuyafaneleka, ukunambitheka kwekhekhe kumane kumnandi.
Ikhekhe "Ama-Chocolate" amathathu - iresiphi
Izithako:
Ukuhlolwa:
- ufulawa wekolweni - 100 g;
- ibhotela lika-72.5% wokuqukethwe fat - 100 g;
- ushokolethi omnyama - 110 g;
- ushukela - 120 g;
- ukupheka powder - 12 g;
- amaqanda inkukhu - izingcezu ezine;
- usawoti - uphiko.
Ngokuba ama-mousses:
- i-gelatin - 24 g;
- ukhilimu - 600 ml;
- i-cognac - 45 ml;
- ibhotela lokuqukethwe kwamafutha angu-72.5% - 90 g;
- ushokolethi omnyama - 150 g;
- ubisi ushokoledi - 150 g;
- ushokoledi omhlophe - 150 g.
Ukulungiselela
Uphule amaqanda ngobumnene ukuze uhlukanise amaprotheni nezikhupha. Ibhotela ehlanganisiwe exutshwe noshukela (50 g) futhi ihlutshiwe. Engeza i-tshokoledi encibilikile, bese u-one nge-yolk eyodwa, ukuxuba ngokukhululeka. Emva kwalokho, uthele ufulawa kanye ne-baking powder. Amaprotheni (mhlawumbe uma ayilisiwe) ahlanganise nosawoti kanye naso sonke ishukela kuze kube mkhulu. Ingxube yeprotheyini yengezwa inhlama futhi ixutshwe ngobumnene, ukuze ubukhulu bungavumi. Sifaka inhlama ibe yinto enokuzithokozisa enesisindo esingu-24 cm bese sibeka kuhhavini ngokushisa kuka-170 ° C. Ngemuva kwemizuzu engu-25, ibhisikidi izobe isilungele. Uma ipholile ngokuphelele, siyaqhubeka nokuklama ikhekhe.
Ngakho-ke, ikhekhe selikhulile ngokuphelele, futhi siyifaka efomini lapho libhakwa khona, futhi kusukela epholiseni senza imicibisholo ephakeme, njengokuqhubeka kwefomu. Ibhisikidi ngokwayo ihlanzwa nge-30 ml ye-cognac. Sifaka ibhisikidi efrijini ngehora lesigamu. Futhi ngalesi sikhathi siyaqhubeka silungiselela umousse. Ukuze wenze lokhu, i-gelatin iyakhiwe ngokukhilimu (50 ml). Shiya imizuzu engu-20 ukuvuvukala. Hlanganisa ukhilimu ube yinhlanzi. Ushokoledi omnyama uncibilikiswa nge-30 g webhotela. Engeza i-1/3 yesisindo se-gelatin bese ushisa ukuze usuqede i-gelatin, kodwa ungabilisi. Khulisa inani lokushisa ekamelweni, engeza u-1/3 ukhilimu no-15 ml cognac. Faka futhi uthele ibhisikidi le- chocolate nge- mousse . Sithumela efrijini imizuzu engu-15. Phakathi naleso sikhathi, silungiselela i-mousse kusuka kubhokotshi ubisi we-technology efanayo. Manje susa ifomu lebhasikili efrijini futhi umqubu ophumela kuleso sigaba ungadluliselwa kwisendlalelo sangaphambilini. Phinda ufake efrijini imizuzu engu-15. Silungisa i-mousse emshokoledi omhlophe. Futhi gcwalisa ungqimba wangaphambilini nalo. Futhi, faka i-cake-mousse "i-chocolate" ezintathu efrijini imizuzu engu-15, bese uyikhipha, isuse isikhumba bese uyibeka etafuleni ngemva kwemizuzu engu-15.
Ikhekhe le-Cheese "Ama-Chocolate" amathathu
Izithako:
Ngokwe-curd base:
- I-Philadelphia ushizi - 250 g;
- ushukela - 100 g;
- ubisi - 160 ml;
- amanzi 5 ml;
- i-gelatin - 7 g.
Ngokuba "mousse" omnyama:
- i-70% yamshokolethi omnyama - 40 g;
- ushizi isisindo - 155 g;
- I-cream ehlutshiwe yama-33% we-fat content - 105 g.
Ngokuba "umama" wobisi:
- ushokoledi ubisi - 40 g;
- ushizi isisindo - 155 g;
- I-cream ehlutshiwe yama-33% we-fat content - 105 g.
Ngokuba "mousse" omhlophe:
- ushokoledi omhlophe - 40 g;
- ushizi isisindo - 155 g;
- I-cream ehlutshiwe yama-33% we-fat content - 105 g.
Ukulungiselela
I-gelatin igcwalise ngamanzi, bese kuthi lapho ivuvukala, qhafaza. Hamba ushizi waseFiladelphia noshukela cishe imizuzu engama-3 - ngalesi sikhathi ushukela kufanele uqothule ngokuphelele. Ekugcineni, sethula i-gelatin encibilikile. Ushizi isikhathi sokubekwa eceleni futhi
Indlela yokuhlobisa ikhekhe "Ama-Chocolates amathathu" - kuyindaba nje yokunambitheka. Ungasebenzisa izithombe ze-chocolate ezenziwe ngomumo noma ushokoledi. Futhi ungakwazi ukuncibilikisa ushokoledi bese wenza noma iyiphi iphethini.