I-recipe yekhekhe lasePrague, eyaziwa yilowo nalowo wezingane, empeleni ayinaso izimpande zenhloko yaseCzech - i-dessert ephelele yaseSoviet, eyakhiwa yi-confectioner yokudlela "iPrague", ethatha isisekelo se-recipe classic ye-cake "Sacher".
Ikhekhe lasePrague ngokusho iresiphi ye-classic iqukethe amaqebelengwane angokweshokoledi, ahlanganiswe ne-apricot jam futhi ehlanganiswe ne-odweya kawoyela. I-dessert eqediwe ihlanganiswe ne-chocolate glaze noma i-fondant.
I-recipe Classic yekhekhe lasePrague ngobisi oluncibilikile
Kusukela ezikhathini zaseSoviet, imikhiqizo eminingi ye-confectionery yayisezibhebhe kuphela ngemva kokuhlala isikhathi eside emigqeni, abafelokazi befunda ukubhaka izidlo ezinhlobonhlobo ekhaya, ikhekhe lasePrague alifani neze. Uma ungazange upheke amaqebelengwane akho we-chocolate, wena Prague uzoba ithuba elihle lokusebenzisa amakhono akho.
Izithako:
Ngokuba ibhisikidi:
- amaqanda - ama-pcs angu-6;;
- ushukela - 155 g;
- ufulawa - 115 g;
- i-cocoa powder 25 g;
- ibhotela - 40 g.
Ukuze ukhilimu:
- iqanda leqanda - ucezu olulodwa;
- amanzi - 15 ml;
- ubisi ophukile - 125 ml;
- ibhotela - 225 g;
- i-cocoa powder - 10 g.
I-glaze:
- i-apricot jam - 55 g;
- ushokolethi omnyama - 95 g;
- ibhotela - 45 g;
- i-fat cream - 115 ml.
Ukulungiselela
Njengoba ubona, amaqebelengwane ekhekhe alungiswa ngaphandle kokungezwa kwe-powder yokubhaka, ubuhle bawo kanye ne-porosity inikezwa ngamaqanda abamhlophe, ngakho-ke okokuqala sidinga ukuhlukanisa amaprotheni nezikhupha. Lezi zinsuku zingahlanganiswa nengxenye yazo yonke ishukela ngesikhathi esisodwa, kodwa amaprotheni aqala ukushaywa uphuzu oluphansi, bese uthele ushukela futhi aqhubeke eshaya kuze kufike izintaba eziqinile. Hlanganisa ngokucophelela umxube we-yolk namaprotheni ukuze ugweme ukulahlekelwa umoya.
Hlanganisa izithako ezomile ngokuphindaphindiwe ngokucophelela okukhulu, zifake kumaqanda. Emva kokuxuba konke ndawonye, uthele ibhotela elicibilikile bese uphinda ukuxolela. Bhaka amaqebelengwane at 180 degrees cishe isigamu sehora, ngokuqinisekile ifomu oiled kanye ngesikhumba elinezimboni. Khipha ibhisikidi bese uwahlukanisa kathathu.
Iresiphi yekhilimu yekhekhe lasePrague nayo ayinzima. Hlanganisa i-isikhupha ngamanzi uphinde uthele ubisi oluncibilikile. Beka yonke into engaphezulu komlilo bese ulindela ingxube ukuba ubilise (ungabilisi!) Ngokuvuselela njalo. Ngemuva kwemizuzu engu-3-4, shaya ibhotela elithambile nge-cocoa, futhi uthele ubisi obukhululekile obisikhilimu.
Hlanganisa ushokoledi ngenhlanganisela yekhilimu elifudumele nebhotela. I-glaze isilungele.
Spread ama creams amabili nge ukhilimu bese umboza okwesithathu. Ukusuka ngaphandle, faka ikhekhe nge-apricot jam. Beka ikhekhe ku-grate bese uthele i-chocolate coating phezu kwalo ukumboza izinhlangothi kanye phezulu ngokulinganayo ngangokunokwenzeka. Shiya i-glaze efriziwe, bese usika bese uzama.
Iresiphi elula yekhekhe lasePrague ekhaya
Izithako:
Ngokuba ibhisikidi:
- amaqanda - izingcezu ezimbili;
- Kefir - 190 ml;
- ushukela granulated - 115 g;
- i-soda - 1 ithisipuni;
- ibhotela - 55 g;
- ufulawa - 195 g;
- i-cocoa - 35 g.
Ukuze ukhilimu:
- ibhotela - 125 g;
- amaqanda amaqanda - izingcezu ezintathu;
- ubisi oluphukile - 65 ml;
- amanzi - 45 ml;
- ushokoledi - 35 g.
I-glaze:
- i-apricot jam - 55 g;
- ushokoledi - 125 g;
- ukhilimu - 110 ml.
Ukulungiselela
Vula amaqanda kanye noshukela othoyiweyo ube yi-whisk. Thela ibhotela eliyincipha, engeza i-kefir. Ngokuhlukile, xhuma zonke izakhiwo ezomile bese uzifaka ezitsheni. Inhlama ewumphumela inomhlabathi futhi ihanjiswe kuhhavini elingu-180 degrees elidlulile emaminithini angu-40. Hlukanisa amaqebelengwane ahlihliwe ndawonye.
Ukuze ukhilimu, shaya ibhotela ekhilimu ngokwehlukana nakwezinye izithako. Hlanganisa izithako ezisele bese uzibeka esitofu, ulinde ukupheka. Ngemuva kokunambisa ubisi lobisi namaqanda okuphefumula, uthele ku-cream uketshezi futhi. Spread ikhekhe ngalinye, ngaphandle kwekhanda, ngokukhilimu okulungile, ikhava ye-cake ebunjiwe ne-jam uphinde uthule i-chocolate glaze kusuka ushokoledi ocibilikile ngekhilimu elishisayo. Yilo lonke iresiphi lekhekhe le-Prague ku-yogurt, lihlala nje ukulinda i-glaze ibe nzima futhi ungaqala ukunambitha.