UMaria Selyanina: Ukupheka nokupheka

UMaria Selyanina uyisitifiketi sehlabathi. Ukuba ungumthonyama waseRashiya, wabonisa ngomzekelo wakhe ukuba akukho nto engenakwenzeka ukuba unomdla okwenene malunga nento oyenzayo. Zonke izigaba zokubunjwa kwayo, ubunzima bokufunda kunye neempumelelo zokuqala zingafundwa ngokubanzi kwiimagazini zayo eziphilayo, thina kweli nqaku siza kuchaza yonke into emfutshane kwaye, ngokuqinisekileyo, siya kunika iresiphi evela kumpheki.

Njani, phi?

UMaria wayethanda ukupheka, kodwa akazange aqwalasele inkqubo yokudala ukutya, njengento engaphezu kokuzilibazisa. Ewe, wayeselula ngokulula iindlela zokuphefumlela, wakwenza ulungiso oluyimpumelelo lokuphefumlela, wagubungela iitheyibhile ngeendwendwe, kodwa xa ebuzwa ukuba kutheni angayivula ivenkile yakhe, wathetha ngokumomotheka. Ukongezelela, imfundo yokufundisa ivule imimandla ehlukeneyo yophuhliso. Nangona kunjalo, isigwebo sichazwe ngenye indlela.

UMaria wathuthela eBarcelona, watshata waza waqala ukuphuhlisa ishishini, evulekile nomyeni wakhe. Ngokufanayo, wabuyela kwisidlo esithile esidala waza wafumanisa ukuba unomdla kakhulu kwi-confectionery. Waqala ukubhaka ukuze enze umyalelo. Ngesikhathi esifanayo, uMaria Selyanina wayekhokela uLJ, apho ebhala khona konke okufezekileyo.

IiYunivesithi kunye nemisebenzi eyenziwa nguMaria Selyanina

Isiganeko esibulalayo ebomini bexesha elizayo i-confectioner yivulo e-Barcelona kwiSikolo seCordon Bleu. Emva kokugqiba, uMaria wathatha isabelomali seentsapho isixa-mali esifanelekileyo waza wafunda. Emva koko, izakhono zobugcisa zaqala ukukhula ngokuzenzekelayo- indawo yokufundela kwi-confectionery efanelekileyo kwiBarcelona, izifundo, izikolo, iiklasi ... Ngethuba elifutshane, i-Selyanin evela kwi-self-educated yaphenduka yaba yinkosi, abaphulaphulayo. Ekubeni konke oku kusebenza ngokungapheli msebenzi kunye nokholo kuwe, kuba impumelelo ayifuni njengaleyo.

Maria Selyanina. Sikolo e Barcelona

Ingcamango yokufundisa yafika kuye ngokukhawuleza. KuLJ wakhe wacela abafundi ukuba banomdla kangakanani kwisikolo sokufunda kwi-intanethi. Wamangaliswa kukuba, abaninzi basabela ngentshiseko. Iiklasi zokuqala zenziwa kwi-intanethi, emva kokufunyanwa kwigumbi elifanelekileyo, izixhobo zathengiwe kwaye, ngokuthatha inxaxheba kwabasanda kuqhelana nabo kwiinkalo zengcali, isikolo sobuncwane be-confectionery sikaMaria Selyanina savulwa.

Le projekthi yayiphumelele kakhulu - amaqela atyunjwa kwaye akhululwa emva kwesinye, abafundi abaninzi bafumana umsebenzi wabo kwaye bafumana isiqalo esinamandla. Isikolo se-intanethi siqhubeka nomsebenzi wayo. Kwixesha elizayo elizayo, isikolo kufuneka sivule i-confectionery apho wonke umntu angathenga iimveliso ezigqityiweyo.

UMaria Selyanina, owakhe ukupheka okuza kufumana kule nqaku, akazange abe ngumfundi kuphela, kodwa wakhupha amakhosi amasha kwihlabathi, esiza kusiva.

Ukunyamekela kakhulu ikhekhe elithi "Unai" kuMaria Selyanina

Umsebenzi owenziwe ngumntu ngamnye kwaye unomxholo ophezulu. Sincoma ukuba sithole isiraphu ye-violet - kunye ne-blueberries ithole ingcamango ehluke ngokupheleleyo. Ikhekhe elinomyinge we-20 cm, ezi mveliso zilandelayo ziya kufuneka:

Bhisikidi:

• Umgubo we-Almond - 68 grams;
• Umgubo wengqolowa - 15 grams;
• Ishukela enomdongwe - 68 grams;
• Amaqanda - 2 amancinci;
• Amhlophe abamhlophe - 2;
• I-Sugar - 8 amagremu;
• I-Butter - 10 gram.

Blueberry Confiture:

• I-Sugar - 30 grams;
• I-Blueberry puree - 210 grams;
• Isiraphu i-violet - i-60 gram;
• Isitshixo se-Violet (ukuba kukho) - i-drop 1;
• I-Pectin - 3 amagremu.

Isiraphu:

• Amanzi - 120 amagremu;
• Isiraphu yeVilet - i-30 grams;
• I-Sugar - 60 grams;
• I-Violet isitshixo (ukuba kukho) - i-drop 1.

Mousse:

• Ubisi - 120 amagremu;
• Isiraphu violet - 30 grams;
• I-Sugar I-30 grams;
• Iimbumba ze-egg - iziqwenga ezi-3;
• I-Chocolate emhlophe - 150 grams;
• I-cream enomxholo weoli u-33% - 150 grams;
• Isitshixo se-Violet (ukuba kukho) - 2 amanconsi;
• Amanzi - 60 amagremu;
• I-gelatin yeLeaf - 6 amagremu;
• I-Sugar II - 120 amagremu;
• I-egg emhlophe - i-60 gram.

Glaze:

• Ubisi - 75 amagremu;
• I-cream enomxholo weoli u-33% - 75 grams;
• I-Chocolate emhlophe - 90 grams;
• I-Gelatin - 5 amagremu.

Recipe

Okokuqala, thabatha i-confiture ye-blueberries. UMaria Selyanina uncomeka ukuba ushiye umva okwaneleyo ukuze uthabise ngokukhawuleza ukothambile okomnandi we-mousse.

Hlanganisa i-puree berry ne-sirophu ye-violet kunye nesiqingatha seswekile, ufudume ufike kwi-40 C.

Hlanganisa ishukela esele kunye ne-pectin.

Emva kokuba i-bilberry isisindo sifinyelele kwiqondo lokushisa elifunayo, ushukela ushukela kunye ne-pectin uze ulethe ubunzima kwindawo yokubilisa.

Pheka imizuzu 2-3 uze ususe ekushiseni.

Gxila kwisitshixo, uthele kwisitya esitywinwe kwaye upholise ngokupheleleyo. I-confire enjalo ingagcinwa kwindawo epholileyo ukuya kwiintsuku ezi-4.

Ngokuba isiraphu, xuba amanzi kunye noshukela, yizise kwimathumba. Susa ekutshiseni, yongeza isiraphu ye-violet kunye nesitshixo.

Ngoku, thabatha i-bhisikidi.

Ukwenza oku, ulungise i-oven ukuya kuma-degrees angu-180 uze ubhalele iphepha lokubhaka ngephepha lokubhaka.

Hlanganisa umgubo, umgubo we-almond kunye noshukela otyhidiweyo, gcoba kwisitya. UMaria Selyanina uncoma ukusebenzisa i-sieve enkulu.

Hlaza i-squirrels kwisitya esahlukileyo kude kube neentsika eziqinileyo, zibeke eceleni.

Yongeza iqanda kwi-mass mass and whisk ngokugqibeleleyo ubuncinane imizuzu engama-7.

Bhatisa ibhotela.

Yongeza enye inhlama ye-alimondi kwioli elishisayo, gubungela kakuhle. Hlanganisa zombini imixube, uxoke ukusuka phezulu.

Yongeza iiprotheni ezibethekileyo kwiimvavanyo eziphambili, udibanise ngobumnene, ugcine umoya wobunzima.

Beka inhlama kwiphepha lokubhaka ngesimo sexande kunye namacandelo 38 * 38 cm. Ukunyamekela ukwenzela ukuba ububanzi boluhlu lube yinto efanayo.

Beka i-tray yokubhaka kunye nenhlama ehovini uze ubhake imizuzu eyi-10-13 (kuxhomekeke kwi-oven). Ukulungelelwa kwebhayisike kufuneka kube nzima kwaye iguquke.

Susa ibhasiki ukusuka ephepheni uze upholise ngokupheleleyo kwi-grate.

Sika kwi-circle edibeneyo ye-cake 2 nge-18 cm.

Ukuze i-mousse, yokuqala nokuphambili, kufuneka wenze i-meringue yaseNtaliyane.

Hlanganisa amanzi kunye noshukela II, ufike kwiqondo lokushisa lika-117 ° C, ngelixa uphonsa iiprotheni kwindawo enamandla.

Ngokukhawuleza uthele isiraphu ebilisayo kumhlophe, ngaphandle kokuyeka ukunqumla.

Musa ukucima umxube kuze kube yilapho ubunzima buqholile ngokupheleleyo. Beka eceleni igramu ye-meringue i-150 - awuyi kuyidinga yonke into, kodwa uMaria akacebisi ukuba enze ngaphantsi, kuba kuya kuba nzima ukufezekisa ukuchaneka okufanelekileyo.

Gweba i-gelatin emanzini abandayo.

I-whisk ye-cream kuze kube yintlanzi epholileyo, yongeza intsimbi ye-violet.

Ukuxuba i-Milk isahluko seshukela, yizisa kwimilenze. Ngokufanayo, xuba neengqungquthela isisele eshikile.

Ubilise ubisi obilisayo emlilweni kwaye emva koko kwengeza isiraphu ye-violet. UMaria Selyanina uncoma ngamandla ukuba lolulandelelwano lwezenzo lulandelwe, ngaphandle koko ubisi luya kupheka.

Ubisi kunye nesiraphu ukugalela kwii-yolk, ziphazamise rhoqo. Faka ubukhulu bomlilo kwakhona uze ufike kwi-82 ° C.

Susa kwi-heat, yongeza ii-chocolates ezimhlophe kunye ne-gelatin. Gxotha umxube ngokufanelekileyo uze ube lula. Ipholile kwi-37 ° C.

Faka umxube we-chocolates-violet isiqingatha se-meringue elibazisekile, udibanise ngokucophelela.

Yongeza ukhilimu otyutyiweyo, uphinde ufezekise u-homogeneity.

Hlanganisa nobunzima be-meringue eseleyo, phinda udibanise ngesandla, ugcine ukukhanya kobunzima.

Unokuqala ukuqokelela i-dessert eluhlaza okwesibhakabhaka, ebizwa nguMaria Selyanina. Ikhekhe iqokelelwa ngesimo esingu-20 cm ububanzi.

Beka ibhasi yeyokuqala phantsi kwesikhombisi, cwina ngesiraphu. Lindela imizuzu emi-5 uze uphinde ungene.

Whisk kwi-mixer mixer speed mixer ukunika ukulungelelanisa okugqithisileyo, uze uyithumele kwisikhwama se-confectionery.

Ukusalela isiqingatha sendawo ye-confiture phezu kwebhayisiki kwifomu.

Faka kwi-bhokisi yesibini ye-confectionery ye-mousse.

Gcwalisa indawo ye-mousse phakathi kwamacala okubunjwa kunye ne-biscuit, uze ubeke umgca we-mousse ngobunzima be-1 cm phezu kwe-jam. Faka ifom efrijini ngemitha engama-7 ukuya kwe-8, ukuze uthathe umxube.

Beka i-biscuit yesibini phezu kwe-mousse efriziwe, phinda yonke imisebenzi: ukufunyanwa, i-confiture, i-mousse. Ukunyamekela ngokukhawuleza i-mousse.

Beka isikhunta kunye nekhekhe kwifriji ngeeyure ezingama-4-5, ukuze ikhuphe ngokupheleleyo.

Ikhefu elikulungele i-Unai, elikumema ukuba upheke uMaria Selyanina. Glaze - umnqweno wokugqibela, oya kunika i-gloss efunekayo.

Gweba i-gelatin emanzini abandayo.

I-ts'oletele emhlophe ifake kwi-bathe yamanzi.

Hlanganisa ubisi kunye ne-ukhilimu, ulethe kwi-thumba uze ususe ekushiseni.

Yongeza i-tshokolethi emhlophe, whisk ide ilula. Yongeza i-gelatin ecinezelekileyo kwaye udibanise kwakhona.

Ngexa uvuselela i-glaze, shayela ngefosholo kwelinye icala-oku kunciphisa i-ingress yomoya.

Ukuba phezu komphezulu we-glaze kukho iibhobho, uze uphononise isitya kunye ne-glaze kwi-countertop -kubonga kule mlinganiselo umoya uza kuphuma. Yizisa i-glaze kwiqondo lokushisa lama-40 ° C.

Ikhekhe ehlile ikhutshwe kwi-mold kwaye ibeke kwi-grate.

Ukuthulula ikhekhe nge-glaze, kungabi ukulinganisela - kufuneka isakaze.

Vumela i-glaze ibandezele kwaye ihobise ikhekhe ukuze ithambeke - uMaria wasebenzisa i-macaroni kule nto, iintyatyambo ze-violets kunye nama-blueberries amnandi.

I-confectioner ayizange icacise oku, kodwa sincoma ukuba nawe uzame lekhekhe, ubeke i-blueberry nge-raspberry, kunye ne-violet ene-rose.

UMaria Selyanina: zokupheka kwezifundo zaseFransi. Umgubo ogqithisiweyo

UMaria ngokwakhe uyavuma ukuba uyawuthanda inhlama ephucukileyo ngenxa yokungahambelani, kuba ubeka isiseko sezinto eziphathekayo, shu, iSt Honore kunye ne-krokembush kunye nezinye izinto ezininzi. Nangona kunjalo, inhlama enkulu yokubilisa ayinakho ukulungiswa - iimveliso azivuki okanye ziwe, zome okanye zidilize. Ngokutsho kweresiphi enikezwe yi-confectioner, inhlama ebuhlungu iya kufunyanwa ngabantu bonke kwaye rhoqo. Thatha:

• Amanzi - 200 amagremu;
• I-Butter - 80 gram;
• I-Sugar - 4 grams;
• Ityuwa - 4 amagremu;
• Ukhula - 120 grams;
• Amaqanda - amaqhekeza amane.

Ukupheka?

Vala iphepha lokubhaka ngephepha lokubhaka.

Ukuphelisa i-oven ukuya kuma-260 ° C.

Kwisiponti, faka amanzi, ushukela, ityuwa kunye nebhotela, uthathe iibhubhu ezincinci, uzibeke emlilweni omncinane. Kufuneka uqinisekise ukuba iimpahla zeoli zi vavanyo phambi kokuba utywala luqale ukubilisa.

Ngokukhawuleza xa ioli kunye namathumba amanzi, uthele wonke umgubo ngokukhawuleza, udibanise ngokucophelela ukuxubusha.

Dry inhlama yomlilo imizuzu emi-1.5 - oku kuyimfuneko ukwenzela ukuba ithole amaqanda amaninzi ngexesha lokuxuba lokugqibela - oku kubeka umgangatho kunye nevolumu ye-voids ngaphakathi kwe-eclair.

Inhlama ingasuswa emlilweni xa iqala ukuwela phantsi kwisitya, kwaye i-crust encane ibonakala phantsi kwe-pan sauté.

Amaqanda athululela kwisitya, udibanise ngokucophelela nge-whisk kwaye uxinzelele i-melange ngenxa yoko le ntlama iya kuba yinto ehambelana nayo, kwaye ayiyi kuphula.

Kancinane udibanise i-melange kwintlama, rhoqo ngexesha lokugcoba ngokucokisekileyo nokulawula ukuhambelana. Ukongeza i-resing ye-melange, kufuneka ufumane inhlama emnandi, ewa kakhulu kwi-scapula, kwaye ingadli.

Beka inhlama ibe ngesikhwama se-pastry uze uyifake kwiphepha lokubhaka. Ukujikeleza okungcono kwemoya, iimveliso ziyaxhamla.

Beka i-tray yokubhaka nge-eclairs kwi-oven uze uyijikeleze imizuzu eyi-10.

Emva koko, setha ubushushu kwi-170 ° C kwaye, ngaphandle kokuvula i-oven, bhaka enye imizuzu engama-35.

Iimveliso ezigqityiweyo zinemibala eninzi yegolide kwaye zome.

Pholisa ngokupheleleyo kwaye uzalise ngekhilimu.

Isiphumo

I-Confectionery namhlanje ithandwa kakhulu - abaphathi abanikela ngeentlobo ezahlukeneyo zokuphatha, kuya kuba ngakumbi. Abantu abaninzi banokwenza ibhizinisi labo ngaphandle kokushiya ikhitshi labo. UMaria Selyanina, ikhekhe kunye namakheke esazama namhlanje ukubhaka kunye nawe, unikeza abantu ithuba lokuphuhliswa, lizisa uvuyo lwendalo.