Iresiphi Ganache. Chocolate ganache: iresiphi

Ukuba ungathanda amaqebengwana eziko kunye nezinye iilekese, mhlawumbi nikuvile ganache. Kodwa ke, kuba abantu abaninzi oko igama yaye uhlala yenza imfihlakalo. Namhlanje siye sagqiba ukufumanisa ukuba yintoni na nendlela ukupheka ngayo.

Yintoni ganache?

Le isidlo fanele ukuba cuisine isiFrentshi , kwaye itshokolethi cream emnandi. Classic ganache iresiphi iquka cream, itshokolethi emnyama kunye namasi. Kuxhomekeka injongo cream kwenza kube ngakumbi okanye zamafu ngaphantsi.

Ngoko ke, ukuba ngaba uceba ukuba ukupheka athom iilekese okanye icing yokugubungela ikeyiki, uyacebiswa ukuba ganache ziyatyeba, nangenxa umaleko - thinner. Nangona phambi iresiphi zakudala, abaninzi angaphangeliyo ukuzama izinto ezahlukeneyo, ukufumana indibaniselwano olufanele iinkalo nekwalungele incasa yawo. Namhlanje, ke ngoko, sicebisa ukuba siqwalasele iinketho eziliqela ekuphekeni le esityeni.

Iresiphi ganache zakudala

Ukuze wenze oku iimveliso cream esimnandi kufuneka oku kulandelayo: 200 grams itshokolethi emnyama (kukhethwa umxholo ekoko kuyo ayikho ngaphantsi kwe-60%), 120-200 iigrem cream 35% ezityebileyo (imali iya kuxhomekeka ganache lexinene efunekayo), 50 grams ibhotolo kunye icephe leswekile olungumgubo (inokuba ngakumbi ukuba nezinyo kamnandi).

Okokuqala kufuneka ibubutyobo lamaqhosha chocolate. Cream obuthelwe ukhamba okanye imbiza amancinci shushu kwi ibhafu yamanzi, hayi ukubilisa, ngoko ukususa. I-cream eshushu ukongeza amaqhosha chocolate ze ukushiye imizuzu 5-7. Ukuba ngeli xesha akazange abe nexesha ukuze athambise chocolate, kufuneka ngakumbi kancinci ukubamba ipani emanzini emanzini. Njengoko umxube kakuhle cream Corolla kunye itshokolethi kwaye sidibansise i swekile olungumgubo. Nika ubunzima ukupholisa kancinane, uze udibanise ibhotolo. Kwakhona uxove kakuhle de imixholo ipani ingabi iyunifomu. cream ingwiqi ukulungele!

iresiphi Chocolate ganache siye nje wathi, uya ngokugqibeleleyo nje umaleko croissants chocolate, ehla kunye namaqebengwana. Kananjalo ingasetyenziselwa ukupheka ukutya kwase French, ezifana yetshokholayithi truffle, nemiqhathane Easter "opera" ikeyiki "kunxweme Basque", kunye nabanye.

Chocolate ganache: a amayeza phantsi zemastic

Eliphekwe ngale ndlela cream ujika ngaphandle nice and shiny, ngaphandle kwakha ngokupheleleyo phantsi komhlaba ikhekhe, phantse ngokugqibeleleyo esalo naye. Lokulungiselela wayo, kufuneka 100 grams ye chocolate (equlethe ekoko hayi ngaphantsi kwe-58%) kunye ne-100 grams ibhotolo kubushushu igumbi.

Enyanisweni, le ndlela yeyona ganache ilula kakhulu. Siya kubanyanzelela itshokolethi ibe ziingceba amancinci, ukongeza ibhotolo kuyo yonke baxhaya ngobunono. Le mass vaka imizuzwana 40-60 kwi-oveni. Xa chocolate inyibilikiswa ngokupheleleyo, ndinivuse kakuhle de egudileyo. Emva koko ukususa imizuzu 20-30 kwisibandisi, ngoko ke zibambene kancinci. Ngoku ungasebenzisa ganache njengesiseko yemastic. Yiba nomdla wokutya!

Ukongeza uguqulelo zoqobo, kunokuba uzilungiselele ukusuka ganache kunye itshokolethi emhlophe.

Iresiphi sinjengezonkana rasberries

Ukuba ufuna ngokubafekethisa wena nendlu yakho okanye dessert emnandi ngomculo ngokugqibeleleyo, ngoko zama ukulungisa le mbiza.

Kuba uvavanyo, sifuna izithako zilandelayo: 100 grams nebhotolo (kubanda), 150 grams 50 iigrem amangile zomgubo eziqhelekileyo, 20 iigrem iswekile mdaka, iqanda elinye kunye iigram 4 yetyuwa. Ukulungiselela le ganache kuyimfuneko Stock iimveliso zilandelayo: 180 ml cream (ubuncinane 33% amanqatha), 300 grams itshokolethi emhlophe, 170 ml zamafutha omnquma, uze vanilla bean ityuwa ezinkulu zolwandle okanye Eshq (umz, Maldon). Kuba ukuvala, nathi kufuneka 300-400 iigrem rasberries ezintsha. Eli linani izithako eziyilelwe ukubhaka esityeni ububanzi of ngeesentimitha 20-22.

intlama Cooking

Okokuqala, iziqwenga ezincinane ibhotolo ukubanda ulisonge kungena isitya a blender. Ezilapho Kongezelelwa nomgubo kuhluzwa kunye ityuwa. Ungacolwanga ibe imvuthuluka emihle. Galela umgubo amangile kunye iswekile kunye usile kwakhona. Engenelela kubangela ukuba Zinokuxutywa ngendlela isitya, ukongeza iqanda ngokukhawuleza abuthele intlama ibe kwebhola ide ibe iqalile ukunyibilika ibhotolo. Ngoko nangoko emva koko unroll oko kancinane sheet pre-floured yephepha ukubhaka. Vavanya zenza kufuneka sibe malunga ne-3 mm. Ukufihla elinye iphepha iphepha uze ususe iyure efrijini.

Emva koko wagoduka intlama, waqengqela ukuya ubukhulu ezifunwayo kwaye isasazeka kwisixhobo sokubumbela sokubhaka. Inqwaba umboniso wayo ubushushu-resistant (ukulungiselela le njongo yaye sleeve ezifanelekileyo eqhelekileyo sokubhaka), elele rice okanye ezinye iinkozo ezincinane uze uthumele efrijini imizuzu 30-60. Emva khona intlama ibe eziko pre-ndinobushushu 170 isidanga imizuzu eli-10 kunye nerayisi imizuzu eli-15 ngaphandle kwayo. Yentsusa ogqityiweyo ukunika cool elungileyo.

Sichubeka ukulungiselela le cream

Le iresiphi ganache ezahlukeneyo ukusuka kulowo classical engasetyenziswa itshokolethi abamnyama nabamhlophe. Oku kunika incasa ekhethekileyo cream kunye ompe. Ngoko cells chocolate kwaye ngeshumi iglasi ende okanye isitya ukusuka blender ngesandla. Siphalaza le cream kwisitya uzidibanise iimbewu kunye kakhulu pod vanilla. Ukuba kunokwenzeka, ngoko ke ubanike ebusuku ngenene, kodwa ukuba akunjalo, ngoko ukufudumeza mxube ithumba, epholileyo imizuzu eli-15, kwakhona azise ukuba ithumba, uthululele itshokolethi.

Ukusebenzisa spatula ngobunono mix de egudileyo. Ungashiya lo mxube kwi blender ndinithululele umlambo obhityileyo ukuqala namafutha omnquma. Ekupheleni ugalele ityuwa ukunambitha. Njengoko ubona, le iresiphi ganache ilula, kodwa incasa bubalaselayo zonke izinto ezilindelweyo.

Ukuze ugqibezele ukulungiselelwa ikeyiki yethu ekusasazeni cream ngenxa kwi siseko zipholile nokuthumela efrijini de Ukuqinisa epheleleyo. Emva koko, phezu rasberries dessert ukwanda. ukulungele ikeyiki emnandi ukukhonzwa! Yiba nomdla wokutya!

Ngoko ke, namhlanje safunda oko iresiphi cream ganache kulula ukuba kulungiselelwe ezahlukeneyo.