Qabzib phoov nyob rau hauv lub confectionery ua lag ua luam. Daim ntawv qhia rau kev thov

Qabzib phoov yog dav siv los ntawm confectioners, raws li nws tiv thaiv sugarcraft khoom thiab ntxiv rau lawv ntau dua. Yav tas los nws tau siv feem ntau los ntawm cov tub txawg, tab sis tam sim no ua si slozhnosochinennogo zaub mov txawv rau hauv tsev kitchens tau ua heev nrov. Qhov tsab xov xwm - rau confectioners uas xav kom ua tau ntau tshaj plaws tau muaj tsawg heev nqi thiab kev rau siab.

Kawm materiel!

Qabzib phoov - ib tug khov loj, homogeneous thiab pob tshab, nrog mob siab heev Sweet saj tsis muaj additives. Dig muag, reminiscent ntawm cov kua zib ntab. Nws yog siv nyob rau hauv khoom qab zib, raws li nws tiv thaiv qab zib crystallization thiab ua rau cov khoom ntau saj zawg zog. Lug siv nyob rau hauv ua noj ua haus:

• Glazes. Vim cov zib phoov nws freezes zoo, kom gloss thiab smoothness.
• Marshmallow thiab marshmallow. Muaj Syrup taub hau cua cov kev txhawb thiab tsub kom lub txee lub neej noj qab zib tsis poob ntawm aesthetic thiab saj yam ntxwv.
• Mis nyuj khov, parfait, sorbet thiab lwm yam khov kis. Qabzib phoov tiv thaiv lub tsim ntawm dej khov loj muaju muab ntau dua stability - txawm qeeb qeeb tais melts ntawm ib tug kub saum toj no 0.
• Caramel. Lub tiav lawm cov khoom tau saj zawg zog, nrog mob siab heev tsw.

Qhov nruab nrab khiav hauj lwm kub ntawm cov zib phoov pib los ntawm 50 ^{° C} - nws yog thaum nws tiav niam txiv ntau flowable thiab pliable. Zog muaj nqis - 316 kcal.

Yuav ua li cas yuav ua rau piam thaj phoov? yooj yim daim ntawv qhia

Raws li koj tau pom los ntawm cov ntaub ntawv saum toj no, lub syrup yog indispensable yog hais tias koj nyob rau hauv ib tug ruaj khov high-zoo tshwm sim. Yog, nws muaj peev xwm yuav tau nyob tej loj khw muag khoom noj rau confectioners, tab sis dab tsi txog cov neeg uas yog nyob rau hauv hwj chim twb tsis muaj qhov chaw ntawm qhov chaw nyob tseem mus yuav nws? Yuav tsum yog leej niam ntawm invention, thiab nws yog ua tau los npaj cov zib phoov nyob rau hauv tsev, thiab nws cov kev ua tau zoo tsis txawv los ntawm lub Hoobkas version. Yog li ntawd, koj yuav tsum tau qhov nram qab no cov khoom:

• Qab Zib - 700 g;
• dej - 310 g;
• ci dej qab zib - 3 g;
• citric acid - 4 g

Ua noj ua haus

1. Muab qab zib nyob rau hauv lub tuab-walled lauj kaub, ncuav dej kub. Do nrhiav nyiaj pab ntau tshaj xaus ntawm qab zib muaju.

2. Muab lub lauj kaub nyob rau hauv ib tug me me hluav taws thiab coj mus rau ib tug boil.

3. Do nyob rau hauv citric acid phoov, sib tov.

4. Npog lub lauj kaub nrog ib tug hau thiab tsis muaj cov teeb liab ntsais, ua noj rau 25-30 feeb. Tsom on xim - nws yuav tsum tau ib tug daj ntseg golden. Tshem tawm los ntawm tshav kub.

5. Dissolve nyob rau hauv 10 ml dej thiab dej qab zib ncuav cov tshuaj rau hauv ib lub phoov. Yuav sai li sai tau cov tshuaj tiv thaiv los ntawm kev sib cuag nrog citric acid thiab dej qab zib - qhov loj ntawm npaus thiab nce nyob rau hauv volume. Tos kom txog thaum nws "calms down" kiag li - nws feem ntau yuav siv sij hawm txog li 15 feeb.

6. Ncuav lub syrup nyob rau hauv ib lub hub nrog ib tug nruj hau thiab cia nyob rau hauv ib tug qhuav, qhov chaw tsaus.

Daim ntawv qhia txiv hmab txiv ntoo marshmallow nrog piam thaj phoov

Nws yog objectively lub feem ntau qab marshmallows ntawm txhua yam uas koj tau puas tau saj dua. Lub daim ntawv qhia yog saj zawg zog, thiab yog hais tias koj xav kom koj tau yooj yim yuav hloov tau cov txiv pos txiv hmab txiv ntoo saj:

• txiv pos puree seedless - 250 g;
• qab zib 1 - 200 g;
• piam thaj phoov - 150 g;
• loj protein - 1 pc.;
• dej - 160 g;
• qab zib 2 - 230 g;
• agar - 8g

incrementally

Yuav ua li cas yuav ua rau piam thaj phoov, peb hais ua ntej lawm, yog li peb txiav nws nyob rau hauv daim ntawv qhia.

1. Mix txiv hmab txiv ntoo puree thiab qab zib 1 nyob rau hauv microwave rau 30-40 vib nas this.

2. Sov puree, whisk, tau raws li tag nrho xaus ntawm qab zib.

3. Ntxiv rau qhov pos protein loj thiab mus txuas ntxiv ntaus - heev luj yuav tsum brighten thiab loj hlob nyob rau tus nqi ntawm 4-5 lub sij hawm.

4. Nyob rau tib lub sij hawm txaus siab rau ib tug phoov. Rau nws agar mix nrog cov dej rau ib tug boil thiab ntxiv 2 ua ke nrog qab zib phoov. Boil lub sib tov kom ntev li ntev raws li nws cov kub tsis txog 110 ° ^C.

5. Ib tug nyias kwj ncuav lub kub phoov nyob rau hauv txiv hmab txiv ntoo-protein loj thaum ntxiv rau whisk.

6. marshmallow loj yog suav tias yog tiav lawm thaum kom meej meej tuas muab nws ib daim ntawv (yog li ntawd-hu ua "khoom peaks").

7. Muab qhov loj rau hauv ib tug pastry hnab nrog ib tug nozzle "lub hnub qub" los hloov "zefirki" rau ib tug silicone lev los yog ci daim ntawv. Cia dawb paug los sawv ntawm chav tsev kub rau zavetrivaniya.

8. Cov tom ntej no thaum sawv ntxov rau hauv lub khov halves txuas pairwise los sib nplaum lawv bottoms, nplua mias rau nphoo hmoov qab zib tov nrog ib tug me me npaum li cas ntawm cov pob kws cov hmoov txhuv nplej.

Tus ntawd yog nws! Qab thiab zoo nkauj noj mov yog npaj txhij. Qhov no daim ntawv qhia peb pom tau hais tias piam thaj phoov npaj tsis yog ib tug pov tseg cov khoom, thiab lub sij hawm, thiab muab ntau dua tau rau creativity.

Daim iav glaze thiab piam thaj phoov

Tus thawj mention ntawm zib phoov cov housewives nyob thaum lub daim ntawv qhia tau luam tawm no glaze. Nws txawv ntawm peb li ib txwm chocolate coatings thiab qab zib, vim hais tias nws muaj ib tug high gloss, yuav pleev xim rau hauv ntau yam xim, heev yas thiab spectacular. Nws npog pre-frozen khoom, yog li ntawd lub glaze raws nraim nteg cia thiab hardens sai sai. Nyob rau hauv no tsab xov xwm no peb yuav muab ib tug tshuaj rau dawb qhob noom xim kasfes, uas yuav cia koj mus siv zaub mov coloring. Yog, nws yog heev qab zib, tab sis nteg cia ib tug nyias txheej, li ntawd nws tsis muaj feem xyuam rau lub ntsiab saj khoom. Yog li ntawd, tau:

• piam thaj phoov - 150 g;
• Qab Zib - 150 g;
• Dej - 75 g;
• condensed mis nyuj - 100 g;
• dawb qhob noom xim kasfes - 150 g;
• gelatine - 10 g;
• coloring raws li xav.

kev npaj

1. Nyob rau hauv cov dej tsau ib nrab gelatin.

2. Cov dej yog mixed nrog piam thaj thiab zib phoov. Thaum uas tsis muaj tshav kub, nqa mus rau lub rwj.

3. Ncuav lub boiling phoov nyob rau hauv lub condensed mis nyuj thiab qhob noom xim kasfes. Do tsis whisking. Ntxiv gelatin o.

4. Ib zaug ntxiv, do zoo thiab ntxiv cov xim. Sib ntaus rab loj nyob rau hauv thiaj li yuav ua tau ib tug zoo meej smoothness thiab tau tshem ntawm huab cua bubbles. Cia lub icing on 7-8 teev nyob rau hauv lub tub yees. Siv pre-rhuab mus txog 35 ^° C