Yuav ua li cas yuav ua Mousse Pies nrog daim iav Glaze: zaub mov txawv

Mousse ncuav mog qab zib nrog ib tug tus glaze - ib tug zoo nkauj thiab qab qab zib uas tau ua thiaj li nrov nyob rau hauv tsis ntev los no lub sij hawm. Technology ntawm kev npaj ntawm huab cua treat yog tsis heev nyuab, tab sis koj yuav tsum ua siab ntev thiab lub sij hawm.

Mousse ncuav mog qab zib nrog ib tug tus glaze. Daim ntawv qhia nrog tawm tswv yim

Kev npaj ntawm ib lub teeb cov khoom qab zib yuav gauze koj mus rau hauv lub fascinating lub ntiaj teb no ntawm ua noj ua haus. Peb yuav piav qhia txog nyob rau hauv kom meej yuav ua li cas yuav ua rau ib tug me caramel mousse, qhob noom xim kasfes glaze thiab cranberry tshuaj brulee. Ua ntej koj yuav pib mus muab kev txiav txim, kawm hauv daim ntawv qhia kom zoo zoo. Yog li ntawd, los ntawm dab tsi cov khoom yog npaj mousse ncuav mog qab zib nrog ib tug tus glaze?

Cov khoom xyaw rau cov ntaub nqus dej ncuav mog qab zib:

• Qaib qe - ob daim.
• Butter - 60 grams.
• Qab Zib - 65 grams.
• Nplej hmoov - 62 grams.
• Hmoov nplej pob kws - ib nrab diav.
• Ib tug pinch ntawm ntsev.

Yuav kom tau mousse:

• Nplooj gelatine - xya grams.
• Nkaub qe - peb.
• Heavy cream - 100 grams.
• Khoom qab zib "Cow" - 120 grams.
• Dawb qab zib - 20 grams.
• Dej - 20 ml.
• Butter - 35 grams.
• Ib me ntsis ntsev.
• Whipping cream - 170 grams.

Peb yuav mirror glaze npaj los ntawm:

• 12 grams ntawm gelatin.
• 160 grams ntawm 33% cream.
• 240 grams ntawm qab zib.
• 100 grams dej.
• 80 grams ntawm zib phoov.
• 80 grams ntawm cocoa.

Mousse ncuav npaj nrog ib daim iav txheej rau 12 xuab moos. Lub daim ntawv qhia yuav tsum tau ua nyob rau hauv theem:

• Ua ntej, npaj cov ncuav mog qab zib, tshuaj brulee thiab vanilla punch.
• Tom ntej no, koj yuav tsum npaj ib lub mousse thiab sau cov ncuav.
• Nyob rau hauv qhov chaw kawg peb muaj icing thiab toppings.

Mousse ncuav mog qab zib nrog ib tug tus glaze zaub mov txawv uas peb muab rau koj ntawm nplooj ntawv no tsis tau hu ua ib tug yooj yim cov khoom qab zib. Yog li thov koj ua siab ntev thiab ua tib zoo nyeem peb cov lus qhia.

Yuav ua li cas mus ua noj ib tug ncuav mog qab zib

Ua ntej ntawm tag nrho cov, tig rau lub qhov cub thiab thaum tshav kub kub nws mus rau 190 degrees. Muab tso rau hauv ib daim ntawv ci ib yam roj hmab Cover lev los yog nws parchment. Ces ua raws li peb cov lus qhia:

• Yaj butter nyob rau hauv ib tug microwave qhov cub los yog ib tug dej da dej. Txias nws.
• Tshau cov hmoov nplej, sib tov nrog hmoov txhuv nplej thiab ntsev.
• Muab ib qho kev npliag tais thiaj li hais tias nws tsis kov cov dej. Zom cov qe mus rau hauv ib lub tais thiab sprinkle nyob rau hauv qab zib. Yeej nrog ib tug tov khoom khoom nyob tsis muaj kev ceev kom txog rau thaum, kom txog thaum lub sib tov yuav ua rau kom peb-fold. Tshem tawm hauv lub tais los ntawm lub tshav kub thiab ntxiv ntaus nws ib ob peb feeb lub txheem.
• Maj mam nphoo nyob rau hauv cov hmoov nplej sib tov rau hauv lub txias.
• Knead lub batter thiab maj mam muab ncuav nws nyob rau hauv ib tug silicone lev. Ci lub resulting txheej ntawm peb lub hlis twg ntawm ib teev.

Npaj ncuav mog qab zib txias, ces txiav tawm ntawm nws round billet loj. Pruning yuav siv tau rau ua ncuav qab zib los yog lwm yam kis.

creme brulee

Mus ua noj mousse ncuav mog qab zib nrog ib tug tus glaze. Daim ntawv qhia qab ntsaws nrog txiv hmab txiv ntoo tsw yog heev yooj yim:

• Whisk lub qe yolks nrog lub qab zib.
• Txuas mus rau skillet qab zib thiab mis nyuj haus, ntxiv ib vanilla noob. Rhaub dej thiab ces ncuav nws mus rau hauv lub qe sib tov. Tov cov khoom thiab xa rov qab rau lawv mus rau ib tug saucepan. Noj kom txog thaum lub qab zib kom txog thaum nws thickens (tab sis tsis coj nws mus rau lub rwj!).
• Ncuav lub resulting loj nyob rau hauv silicone pwm, thiab ces nyob rau hauv txhua qho, tso ib ob peb berries yaj los yog tshiab cranberries.

Npaj tshuaj Brule nyob rau hauv ib tug preheated qhov cub nyob rau ntawm 100 ° C cov dej da dej. Ib nrab ntawm ib teev tom qab ntawd cov filling yog npaj txhij. Tam sim no nws yuav tsum muaj qhov chaw txias thiab xa nyob rau hauv lub freezer rau ob peb teev.

Kev kho mob rau biscuit

Peb muaj impregnate mousse ncuav mog qab zib nrog ib tug tus glaze punch ntawm vanilla.

daim ntawv qhia:

• Ncuav dej nyob rau hauv ib saucepan thiab sprinkle nyob rau hauv lub qab zib, ntxiv vanilla (ib-feem-peb ntawm lub plhaub taum pauv). Yog hais tias qhov kev kawm, koj muaj peev xwm ntxiv ib me ntsis rum los yog lwm yam dej cawv.
• Rhaub thiab txias sib tov.

Caramel thiab qab zib ntses

Peb npaj mus rau lub thib ob theem (nws yuav tsum nqa rau lub thib ob hnub). Yog li ntawd, npaj lub mousse ncuav mog qab zib nrog ib tug tus glaze.

Cov lus qhia:

• Ncuav gelatin ice dej.
• Ua noj nyob rau hauv lub qhov cub syrup ntawm dej thiab qab zib.
• Whisk qe rab thiab ces ncuav ib tug nyias kwj ntawm cov kub kua nyob rau hauv lawv, tsis muaj ceasing mus cuam tshuam. Thaum lub qab zib puv dawb, cia nws rau ib tug thaum nyob hauv so.
• Muab nyob rau hauv ib cov dej da dej qab zib, yaj lawv cov khaub noom thiab butter. Tov lub crème caramel nrog lub o gelatin thiab qe sib tov.

Maj mam muab txuas lub resulting loj nrog whipped cream. Mousse kiag li npaj txhij.

los ua ke

Qhov no theem yuav xav tau ib tug ob peb yam khoom. Npaj ib tug pas dig hniav, tais thiab silicone pwm rau cov ncuav. Yog li ntawd, sib sau ua ke ncuav:

• Muab cov pwm rau ib tug tais thiab sau lawv nrog mousse ib nrab. Sab saum toj nrog frozen tshuaj brulee.
• Sau mousse, thiab rau sab saum toj punch impregnated nteg biscuits. Qhov chaw tais nyob rau hauv ib tug freezer thiab lub preform tawm mus so rau ib co sij hawm (dua li thaum hmo ntuj).

Icing rau cov ncuav

Thaum kawg, nws yog lub sij hawm mus ua kom tiav qhov kev npaj ntawm peb txawv txawv khoom:

• Tsau gelatin nyob rau hauv dej txias thiab coj rau ib tug boil cream.
• Boil lub syrup ntawm dej, piam thaj thiab zib. Nws yog ib qho tseem ceeb heev kom muaj cov yam kub ntawm 111 degrees. Nws yuav ua tau kev ntsuas siv ib tug tshwj xeeb pas ntsuas kub.
• Txuas nrog boiling phoov, ntxiv lub qab zib thiab cocoa. Tov cov khoom thiab xa rov qab rau lawv mus rau lub phaj.
• Thaum lub sib tov los rau ib tug boil dua, ntxiv rau cov gelatin thiab whisk rab khoom.

Cover ncuav txias mus rau 40 degrees glaze. Tom qab ntawd noj mov koj yuav tsum muab tso rau hauv lub tub yees rau ob los yog peb lub sij hawm. Kam mus xyuas toothpicks cov khoom qab zib - yog hais tias lawv kis tau yooj yim, rau hauv nruab nrab tau melted.

Liab mousse ncuav mog qab zib

Tus qauv ntawm no complex cov khoom qab zib muaj: ib tug chocolate biscuit, huab cua uas tsaus nti qhob noom xim kasfes mousse, jellies blackcurrant, txiv duaj thiab confi liab gloss glaze. Raws li nyob rau hauv lub yav dhau los no, koj muaj ib tug ntev txoj kev mus. Tab sis tsis txhob ntshai tsis muaj teeb meem, vim hais tias cov kev tshwm sim yuav tshaj cov miv nyuas. Yog li ntawd, ua ntej koj yuav mus npaj tag nrho cov tsim nyog cov khoom.

Koj yuav tsum tau txiv duaj confit:

• Agar - 1.6 g
• Qab Zib - 50 g
• Apricot puree - 160 g

Yuav kom muab lub biscuit:

• Hmoov - 125 grams.
• Dej qab zib - ib tug teaspoon.
• Ntsev - ib nrab ib tug teaspoon.
• Cocoa - 30 grams.
• Qab Zib - 150 grams.
• Qe.
• Butter - 30 grams.
• Zaub roj - 30 grams.
• Mis - 140 ml.
• Dawb wine vinegar - ib nrab ib diav.

peb marmalade npaj los ntawm:

• 75 grams ntawm qab zib.
• 200 grams puree ntawm dub Currant.
• 5 grams ntawm pectin.
• 1 gram ntawm citric acid.

Yuav kom mirror lub glaze yuav tsum tau:

• 12 grams ntawm gelatin.
• 150 grams ntawm qab zib.
• 72 thiab 75 grams ntawm cov dej.
• 150 grams ntawm zib phoov.
• 150 grams dawb qhob noom xim kasfes.
• 100 grams ntawm condensed mis nyuj.
• Ib tug peb lub hlis twg ntawm ib tug tshuaj yej diav ntawm cov xim.

Yuav kom tau ib tug chocolate mousse:

• Nkaws - tsib grams.
• Dej - 30 grams.
• Mis - 250 grams.
• Tsaus Qhob noom xim kasfes - 310 grams.
• Heavy cream - 500 grams.

Tom ntej no, peb piav qhia txog nyob rau hauv kom meej yuav ua li cas los npaj mousse ncuav mog qab zib nrog ib tug tus glaze. Kauj ruam yog kauj ruam daim ntawv qhia yuav pab tau koj ua ib tug amazingly qab thiab zoo nkauj cov khoom qab zib.

kev npaj

Mousse ncuav mog qab zib nrog ib tug tus glaze, cov duab uas koj yuav nrhiav tau nyob rau nplooj ntawv no yog npaj txog cov tib yam qauv:

• Ua ntej koj yuav mus ci ib tug ncuav mog qab zib. Tov nyob rau hauv ib lub tais, whisk cocoa, ci dej qab zib, hmoov, ntsev thiab suab thaj, thiab ces ntxiv rau lawv mus rau lub kua cov khoom xyaw. Thawj nteg qe, thiab ces lub melted butter, zaub roj, thiab nyob rau thaum xaus ntawm lub mis nyuj thiab kua txiv hmab vinegar. Yeej nrog ib tug tov khoom khoom rau tsib feeb, kom txog thaum koj tau txais ci ntsa iab tsis dhau txhav khob noom cookie. Lub tiav lawm cov khoom ua tib zoo ncuav rau ib daim ntawv ci thiab ci kom txog thaum kev sib tw uas nws. Thaum lub ncuav mog qab zib tau txias me ntsis, txiav therefrom round billet thiab khov lawv nyob rau hauv ib tug freezer.
• Mousse ncuav mog qab zib nrog ib tug tus glaze, uas cov zaub mov txawv peb tau sau nyob rau hauv no tsab xov xwm, nco ntsoov muaj xws li txiv hmab txiv ntoo los yog txiv hmab txiv ntoo confit. Yog li ntawd ua ntej, sib tov lub qab zib thiab agar-agar, thiab ces ntxiv cov khoom rau hauv lub boiling txiv duaj puree. Boil confi ob feeb, thiab ces kis nws mus rau hauv ib tug ua noj ua haus nplhaib (inch 16 hli) uas yog pre-haum los ntawm lub hauv qab cov zaub mov qhwv. Lub preform kuj xa nyob rau hauv lub freezer.
• Yuav kom npaj marmalade, koj yuav tsum tau mus cuag lub pectin nrog piam thaj thiab rhuab rau 40 degrees puree ntawm dub Currant. Sov lub resulting loj kom sov thiab coj mus rau lub rwj. Tom qab ob feeb, ntxiv citric acid thiab txias sib tov. Ncuav marmalade rau confi thiab tam sim ntawd xa nws rov qab mus rau tus mob khaub thuas preform. Thaum cov khoom hardens, txiav los ntawm lub workpiece nram qab no cov yam txoj kab uas hla, thiab ces rov qab mus rau lawv rov qab rau hauv freezer.
• Mus ua noj mousse ncuav mog qab zib nrog ib tug tus glaze. Lub daim ntawv qhia yog yooj yim heev toppings. Thawj tsau gelatin nyob rau hauv dej (kaum los yog kaum tsib feeb), thiab ces sib tov nws nrog lub kub mis nyuj. Cov uas ua sib tov ncuav lub chocolate thiab whisk cov khoom xyaw dua. Cov txias chocolate loj meej txuas nrog whipped cream.

los ua ke

Thaum kev kawm tiav, koj yuav npaj mus rau lub feem ntau qab ntxiag ib feem ntawm no daim ntawv qhia. Lub semicircular silicone pwm ncuav me ntsis mousse, khov thiab muab tso rau nws nyob rau hauv workpiece (confi jelly). Ncuav mus rau hauv lub puab ib tug me ntsis mousse thiab muab tso rau nws nyob rau hauv nws biscuits. Xa koj yav tom ntej ncuav mog qab zib nyob rau hauv lub freezer rau 12 xuab moos.

Nws tseem rau peb los npaj ib tug liab glaze. Boil dej phoov, piam thaj thiab qab zib (qhov kub thiab txias yuav tsum tsis txhob ntau tshaj 103 degrees), thiab gelatin tsau nyob rau hauv cov dej. Txuas cov khoom uas yaj chocolate, cov xim thiab condensed mis nyuj nyob rau hauv ib lub tais ntawm ib tug blender. Whisk kom txog thaum tus cov khoom thiab xa cov frosting nyob rau hauv lub tub yees.

Thaum yuav muab qhov chaw 12-14 teev los dai ncuav. Glaze, Thaum tshav kub kub nyob rau hauv ib tug microwave qhov cub rau 30 degrees. Noj tawm lub dawb paug los ntawm lub freezer, lub silicone tso lawv los ntawm lawv cov pwm thiab ncuav txheej.

Yuav ua li cas rau decorate mousse ncuav mog qab zib nrog ib tug tus glaze? Hemisphere yuav pw rau ntawm daim ntawv ntaub ntawv rau cov ncuav muffins, muab lub qhob noom xim kasfes lub siab lub ntsws thiab qab zib cov hlaws dai.

Daim iav ncuav nrog txiv tsawb mousse

Ntawm no yog lwm nthuav daim ntawv qhia nyob rau hauv seem uas niaj hnub nrov kis.

Cov khoom xyaw rau cov ntaub nqus dej ncuav mog qab zib:

• Qe - 125 grams (tsis muaj lub plhaub nyhav).
• Pas nrig suab thaj - 62 grams.
• Nplej hmoov - 40 grams.
• Pob kws cov hmoov txhuv nplej - 11 grams.
• cocoa hmoov - 12 grams.
• Peel liab txiv kab ntxwv - ob grams.

Peb yuav npaj cov impregnation ntawm rum:

• 70 grams ntawm cov dej.
• 15 grams ntawm qab zib pas nrig.
• 5 grams ntawm rum.

Yuav kom muab lub jelly:

• 135 grams tshiab txiv kab ntxwv kua txiv.
• 60 grams ntawm semi-qab zib dawb cawu cub.
• 23 grams ntawm pas nrig qab zib.
• Ib gram ntawm qhuav lavender.
• 10 grams ntawm qhuav txiv kab ntxwv tev.
• 20 grams ntawm txiv qaub kua txiv.
• 13 grams ntawm daim ntawv ntawm gelatin.

Rau txiv tsawb mousse yuav tsum tau:

• 125 grams tshiab tsawb.
• 120 grams ntawm mascarpone cheese.
• 135 grams ntawm 33% cream.
• 60 grams ntawm hmoov qab zib.
• 12 grams ntawm txiv qaub kua txiv.
• 0.5 sticks vanilla.
• 13 grams ntawm gelatin (los xij).
• 25 grams ntawm cov dej.

Daim iav glaze npaj raws li nram no cov khoom:

• 150 grams dej.
• 145 grams ntawm hnyav cream.
• 300 grams ntawm xim av qab zib.
• 100 grams ntawm cocoa.
• 20 grams ntawm daim ntawv ntawm gelatin.

Nyob rau hauv tas li ntawd, nws yog tsim nyog los npaj lub chocolate discs (70 grams) ntawm qab zib thiab cov hlaws dai rau kho kom zoo nkauj.

Yuav ua li cas los npaj mousse ncuav mog qab zib nrog ib tug tus glaze? Cov duab, zaub mov txawv thiab cov tswv yim muab tso rau hauv qab no yuav pab koj nyiaj dhau koj no nyuaj ua hauj lwm.

kev npaj

• Raws li ib txwm, tus thawj raug npaj biscuit. Tuav qe khoom nrog lub qab zib kom txog thaum lub loj yuav ua rau kom los ntawm ob peb lub sij hawm. Tom qab ntawd, ob tug los yog peb tsis vsypte sib tov nyob rau hauv cov khoom xyaw qhuav thiab muab cov khob noom cookie spatula. Nyob rau hauv lub nteg ci parchment ncuav khoom tiav thiab ci nyob rau hauv ib tug zoo-rhuab qhov cub. Txias lub ncuav mog qab zib, ces txiav tawm ntawm nws ib tug rau round ncuav.
• Cia peb ntxiv impregnation. Npaj ib syrup ntawm dej thiab qab zib, nws txias thiab ntxiv cov rum.
• Npaj cov jelly khoom. Lower gelatin nyob rau hauv dej rau kaum feeb. Nrog txiv kab ntxwv, tshem tawm cov zest thiab nyem qhov kua txiv los ntawm lub txiv hmab txiv ntoo. Wine, zest, piam thaj thiab lavender txuas nyob rau hauv ib tug skillet. Muab cov tais diav ntawm lub qhov cub thiab coj rau ib tug boil nws txheem. Tom qab ob feeb, lim cov kua thiab sib tov nws nrog txiv kab ntxwv kua txiv. Sov lub sib tov rau 80 ° C, ntxiv o gelatin thiab sib tov. Thaum kawg, ncuav lub txiv qaub kua txiv.
• Ncuav lub jelly rau hauv lub neej yav tom ntej ntawm rau me me silicone cov ntaub ntawv thiab xa lawv nyob rau hauv lub tub yees.
• Npaj chocolate disks. Ua li no, yaj lub chocolate, ces muab tso rau hauv ib tug pastry ribbons rau loj thiab rau me me voj voog. Billets txias.
• Peb tseem yuav tau noj txiv tsawb mousse. Nkaws tsau nyob rau hauv dej txias, cia nws muaj rau kaum feeb, thiab ces ntxeev mus rau lub screen. Tsawb yog huv si, txiav thiab hloov mus rau hauv ib lub tais ntawm ib tug blender. Ntxiv lub txiv qaub kua txiv thiab txiv hmab txiv ntoo tsoo kom lawv puree. Tov tsawb nrog vanilla noob, piam thaj thiab cheese. Yeej nrog ib tug tov khoom khoom.
• Mus ua noj ua haus mousse. Dissolve gelatin nyob rau hauv 25 grams dej kub thiab sib tov nws nrog ob tug yeem whipped cream. Cov uas ua loj cuag nrog txiv tsawb puree, ces ntxiv mus rau lawv qhov seem uas yog cream.
• Lub semicircular zoo rau ncuav, muab ob lub teaspoons ntawm mousse thiab muab tso rau lub me ntsis qhob noom xim kasfes disks rau lawv. Tom ntej no, ntxiv ib me ntsis mousse thiab muab lub txias jelly. Cov tom ntej no txheej yog lub txiv tsawb mousse (ib diav rau shape), thiab tom qab nws - zoo chocolate disks. Residues mousse ntawm lub teb thiab faib rau lawv mus them rau cov biscuit. Tsho tiv no lub ncuav yog impregnated los ntawm ib tug ua noj ua haus txhuam. Xa koj tom ntej no cov khoom qab zib nyob rau hauv lub freezer.

daim iav glaze

Nkaws sau nrog dej, thiab tom qab kaum feeb quav los xij mus rau ib tug sab cib. Nyob rau hauv saucepan, sib tov piam thaj, cocoa, dej thiab cream. Nqa lub glaze mus rau ib tug kub 103 degrees, thiab ces txias nws. Ntxiv rau qhov chocolate loj gelatin, sib tov khoom thiab cov lim lawv los ntawm ib tug zoo sab cib.

Noj tawm lub dawb paug los ntawm lub freezer, tshem tawm cov pwm thiab ncuav qab zib glaze. Yog hais tias qhov kev kawm, muaj peev xwm yuav loj mus rau qhov chaw siv tej duab ntawm melted dawb qhob noom xim kasfes. Tsis tas li ntawd mousse ncuav mog qab zib nrog ib tug tus glaze yuav dai kom zoo nkauj nrog qab zib hlaws dai thiab hniav nuj nqis ntawm caramel.

Mousse ncuav mog qab zib nrog ib tug tus glaze. Xyuas

Ua noj niaj hnub multilayer kis yog tsis yog li ntawd yooj yim. Yog hais tias koj nyiam txoj kev sib tw thiab yog tsis ntshai tsis muaj teeb meem, ces koj yuav tau txais cov txheej txheem heev npaum li cas. Nws twb pib mus xav hais tias yog li daring bakers thiab housewives. Lawv cam tias koj yuav maj mam tshem tawm mus rau hauv tus txheej txheem, thiab txhua lub sij hawm yuav muab nws tus kheej ntau nyuaj paub tab.