Ikhekheleji. Ukupheka ngokukhawuleza kunye nokuhlwaya

Ikhekheleji kunye nokucwenga. Xa uva la magama amabini, into yokuqala edibana nabo kukuba, i-ice cream kwi- chocolate-glaze. Kwaye ke umshishini we-confectionery, apho kusetyenziselwa i-chocolate glaze, sele ukhunjulwe. Le yinto enonkqisayo kwaye ekhangayo yeentsimbi, ezibandakanya i-cocoa, ushukela ophucukileyo, iimveliso zobisi, i-flavour kunye nama-grated nuts. Inokuyihobisa phantse nayiphi na i-dessert.

Ekhaya, i-chocolate ze-glaze iyakulungiswa ngumntu ngamnye umsikazi, usebenzisa, ngokukhetha kwakhe, nayiphi na iincwadi ezininzi zokupheka. Ngokomzekelo, eli li-recipe elula esebenzisa i-tsokolate yangempela kunye noshukela oluyimpuphu. Ukongeza, i-icing icing ifakwe ngokukhawuleza. Kudinga oku kulandelayo:

Ipunipoon yamanzi ukuthulula i-powder powder (100 grams). Ukufudumala ngobushushu obuncinane, uvuselela rhoqo kuze kubekho isiraphu eninzi, apho ukongeza i-50 grams yetshokolethi eqoshiwe. Kwaye kuvuselela, qhubeka utshisa ngomlilo omncinci kude kube ngumxube, apho kufuneka ungeze ibhotela (50 grams) uze uyibhinqe ukuze ukhanyise. Ingasetyenziselwa ikhekhe, iigwele okanye ipayi. Ukuba awunaso ixesha lokufaka yonke into ngexesha elilodwa, ke inxalenye esele ifanele ifudumele, kwaye ilungele ukusebenzisa kwakhona.

Ukuba unomdla kwindlela yokwenza i- chocolate ye-chocolate, ukuze ithambile kwaye ifumaneke kalula, ngoko unokuzama ukusebenzisa iintlobo ze-tsholethi, kwakunye nokulinganisela kwezixube kwaye ufezekise ukunqwenela okufunwayo. I-recipe isilula: ii-2 zeesisi zobisi okanye ishokoleta enombi (othanda ngaphezulu), i-spoonful ishukela, ubisi (20-30 milliliters) kunye ne-vanillin ukunambitha, ugubungela kude ufike kwi-thumba uze upheke kuze kube yinto efanayo.

Enye iresiphi echaza indlela yokwenza i-chocolate ye-chocolate yinto enzima kunzima kakhulu: faka ingilazi yeshukela kunye nobisi (iifuni ezi-5) epanini. Beka isikhephe emlilweni omncinci, uze kwi-thuilise ukutshabalalisa ushukela. Ngoku ubeka ibhotile yebhotile kunye ne-bhotela (50 grams). Emva kwetshokolethi incibilika, faka isipuni sesitashi, iipunipoyi ezintathu ze-cocoa uze ungeze i-vanillin. Yenza kube yinto ehambelanayo yobunzima, upholise kancane kwaye unganokuthulula i-tsholatshi eqhotyoshelwe kwi-confectionery, ukulinganisa nge-spoon okanye ummese. Kunconywa ukuba ungadlulisi i-chocolate to glaze kwi-oyile okanye ukhilimu ukhilimu. Njalo i-glaze isasazeka kwi-jam.

Yaye indlela yokwenza i-icing kwi tshokoleta, kuphela emhlophe, iya kuhambisa le recipe: kwiinqununu ezincinane nquma i-200 grams yetshokolethi emhlophe kunye nendawo epanini. Kukhona kwakhona ukongeza iincinci ezincinci zebhotile - 200 amagremu kwaye ubeke lo mandla kwindawo yokuhlambela amanzi kwaye ugxininise ngokuqhubekayo okuqulethe ukude ubunzima bube bufana. Ngoxa uvuselela, yongeza ishukela encinane, i-plain kunye ne-vanilla, kunye netyuwa. Phalala ubisi (150 milliliters) uze udilize uze udibanise. Susa ipuphu epuseni kwindawo yokushisa kunye nendawo kwisitya esikhulu samanzi abandayo. Ukubetha imizuzu emininzi, kude kube yilapho i-glaze ingayaleli emva kwepuni.

Kwakhona i-recipe elula kakhulu yokwenza i-tsokolate efudumele ngokusebenzisa ukhilimu: umveliso we-confectionery onzima kwindawo ejikeleze i-350 grams, kufuneka usebenzise i-175 gram yobisi okanye i-semisweet emnyama kunye ne-chocolate, kunye ne-150 milliliters ye-cream fat-fat, ibekwe encinci I-Saucepan. Ukufudumala ngokukhawuleza, ukuvuselela kude kube yinto ehambelana neyobunzima, ekufuneka ikhuphe, ukuze ingagcini i-spoon yamaplanga. Kwaye unokukugubungela i-confectionery yakho ne- glaze .

Uxubusha ngobungakanani bezithako zokulungiselela i-chocolate we-glaze, ungakhetha ukhetho olufanelekileyo lokugaya iipayi, amaqebelengwane namaqebelengwane, okuza kuphela ukuhlangabezana nentle yakho - oku kuyakuba yindlela yakho yesayinwe. Qaphela!