Ua noj glaze rau ncuav mog qab zib

Zam muaj kev cuam tshuam rau txhua yam ntawm tib neeg lub neej. Khoom noj khoom haus kos duab, hauv particular, kho kom zoo nkauj ntawm khoom confectionery, yog tsis kos. Thiab yog tias kaum tsib los yog nees nkaum xyoo dhau los hauv lub xom lees, thiab muaj ntau txoj kev zoo nkauj, ces hnub no nyob rau ntawm lub nkoj ntawm cov nthwv dej - laconism thiab loj heev.

Yog li, yog tias koj tseem tabtom kho koj lub ncuav mog qab zib raws li lub qauv ntawm cov qauv, ces qhov kev xaiv zoo tshaj yuav yog qhov ci rau lub ncuav mog qab zib. Raws li nrog rau ib tug pa roj qab zib yog tsis yooj yim sua kom tau qhov yuav tsum tau nto smoothness thiab tau subtlety thiab elegance ntawm cov qauv ntawm cov kab.

Yuav kom kho tau lub ncuav mog qab zib nrog, cov cuab yeej tshwj xeeb yog xav tau - ib rab riam phom (siv rab riam (siv rab riam loj) thiab txoj cai yog ib lub phaj yas uas muaj ib qho chaw zoo thiab du ntug. Rau qhov yooj yim ntawm kev ua hauj lwm, koj tseem xav tau ib qho kev tig sawv, uas koj yuav tsum tau nruab ib lub ncuav mog qab zib.

Ua li cas rau lub ncuav mog qab zib? Lub tais nrog ib qho khoom npaj rau kev kho kom zoo nkauj yog ntsia rau ntawm ib qho chaw sawv, ib feem ntawm cov kab zauv rau nws. Tam sim no koj yuav tsum untwist lub sawv ntsug thiab, tuav lub duav nyob rau hauv ib qho mob kaum rau qhov saum npoo ntawm lub ncuav mog qab zib, smoothen lub glaze. Qhov nyuab nyuab koj nias lub duav rov qab, lub khob yuav ci ntsa iab. Lub thickness ntawm txheej yog cuam tshuam los ntawm lub kaum sab xis uas koj yuav tuav lub duav, ze ze nws yog cuaj caum degrees, ntau cov xim tawm yuav raug tshem tawm, uas yog, txheej yuav thinner.

Tom qab qib siab lub ci, lub ncuav mog qab zib yog muab tshem tawm ntawm qhov sawv ntsug thiab, nrog kev pab los ntawm cov qauv saum npoo, zoo tagnrho smoothness. Lub zog ntawm txoj cai pib los ntawm sab nrauv ntawm lub ncuav mog qab zib, uas yog, peb tsav lub twj paj nruag nyob rau hauv cov kev coj ntawm "rau nws tus kheej". Lub siab yuav tsum tsis txhob hloov thaum tag nrho lub zog. Yog tias thawj zaug kom ua tiav qhov tsis sib haum, lub lag luam yuav tsum rov qab ua dua.

Tom qab ntawd, qhov seem ntawm lub ci tawm raug muab tshem tawm ntawm cov npoo ntawm lub ncuav mog qab zib, thiab cov khoom yog tso rau ob mus rau peb teev kom qhuav rau saum txheej. Tam sim no koj yuav tsum tau thov lub frosting rau lub khoom qab zib nyob rau sab sab. Yog hais tias lub ncuav mog qab zib muaj ib puag ncig cov duab, ces nws yog dua ntsia rau ntawm lub qhov muag thiab lub glaze yog siv nrog ib tug duav. Hauv cov square ncuav qab zib, glaze yog thawj zaug uas muaj cov sab nrauv, tsim cov vaj huam sib npaug, thiab tom qab siv cov txheej drip, npog ob sab nrog glaze.

Tab sis yuav ua li cas ua lub icing rau lub ncuav mog qab zib? Zaub mov txawv , muaj ntau ntau yam. Piv txwv, qab zib pas nrig yog qhov nyuaj. Yuav kom noj nws, koj yuav tsum tau muab 225 grams hmoov qab zib rau hauv ib lub tais thiab dilute nws nrog ob los yog peb diav dej kub, tag nrho cov thaum massaging qhov loj nrog ib diav. Glaze nyob rau hauv kev ceev yuav tsum zoo li lub qaub kua qaub, thiab qis thiab zom nws kom txog thaum nws ua homogeneous thiab lush. Ib qho tseem ceeb point: lub icing dries sai sai heev, yog li nws yog tsim nyog los muab tso rau hauv lub ncuav mog qab zib sai li sai tau tom qab ua noj ua haus.

Qhob noom xim kasfes icing rau lub ncuav mog qab zib yog npaj raws li nram no. 175 grams ntawm chocolate yuav tsum tawg mus rau hauv daim thiab muab tso rau hauv ib saucepan, qhov twg 150 ml ntawm qis-rog cream yog poured. Tshav kub no ntau dhau ib lub me me, cia li ntu tas li. Peb tos kom txog thaum lub chocolate tau tag nrho melted, thiab tshem tawm cov lauj kaub los ntawm qhov hluav taws kub, ntxiv 30 grams butter, do nws. Thov siv qhov no glaze yog qhov txias dua.

Heev cua caramel icing yog npaj los ntawm khoom qab zib-toffee. Rau ob puas txhiab grams toffee (xws li "Golden Key" los yog "Kis-kis"), peb xav tau ib lub khob ntawm mis nyuj qaub los yog mis nyuj, 40 grams ntawm butter thiab ob peb spoons ntawm hmoov qab zib. Nyob rau hauv cov mis nyuj kub peb muab candies thiab yaj lawv on tsawg cua sov. Tom qab ntawd ntxiv rau qhov loj ntawm hmoov qab zib thiab butter. Caramel glaze yuav tsum tau siv rau hauv daim ntawv sov.

Nws tsuas yog ua kom muaj protein ntau xwb. Ib qho protein siv 150 grams hmoov qab zib thiab me ntsis txiv qaub kua txiv. Protein whisk, maj mam pias hmoov qab zib. Thaum xaus ntawm whipping, thaum peb tau txais ib tug tuab, khov kho npaus, ntxiv me ntsis txiv qaub kua txiv.

Zoo sib xws, lub noob nom noob tswv icing yog npaj, uas yog feem ntau yog siv los decorate kab tshoob ncuav. Qhov no zoo ntawm cov zag siv ob qho tib si rau txheej saum npoo ntawm lub ncuav mog qab zib, thiab thov rau ntau yam qauv. Peb txuas ob lub nkuaj nrog cov khoom noj uas muaj lub hnub nyoog teaspoon ntawm txiv qaub kua txiv thiab rub kom txog thaum homogeneous. Tam sim no peb ncuav 150 grams ntawm sifted qab zib hmoov rau lub proteins thiab dua kom zoo zoo. Maj mam ntxiv txog peb puas grams ntawm hmoov qab zib, sib tsoo cov dej. Peb glaze yuav tsum yog lush, niaj hnub zoo thiab theej tuab.

Nyob rau hauv txhua glaze yuav ntxiv ntau yam flavors (vanillin, cognac, citrus tev) los yog siav coloring agents.