Ua noj tswv hauv chav kawm ntawv: Velor ncuav mog qab zib

Velor kis delight thiab fascinate. Lawv saib stylish, niaj hnub thiab regally refined. Ncuav rau velor check feem ntau yog manufactured mousse sau nrog tas li ntawd ntawm txiv hmab txiv ntoo los yog txiv hmab txiv ntoo confi praline thiab crunchy. Vim li no cov nyuab qauv, lawv yuav tau ua los ntawm Attendance zoo nkauj sab hauv thiab sab nraum. Yuav kom kawm tau li cas ua noj ib tug ncuav mog qab zib nrog nws ob txhais tes velor cover nyob rau hauv no tsab xov xwm. Ntawm no yog peb yuav qhia tag nrho cov secrets ntawm ua noj ua haus cov qab thiab zoo nkauj cov khoom qab zib.

Ncuav mog qab zib nrog velor "Txiv pos nphuab thiab qab zib": ua noj ua haus hauv chav kawm ntawv

Qhov no maj thiab elegant cov khoom qab zib muaj peev xwm tau yooj yim los ua ib tug dai kom zoo ntawm tej nyiaj so koobtsheej rooj. Nws yog hais txog rau qhov nruab nrab theem ntawm teeb meem, los npaj nws nthuav thiab kev lom zem, thiab cov no paub tseeb tias ua tau raws li tag nrho cov koj xav tau. Meanwhile, nyob rau hauv ua noj ua haus cov txheej txheem yog ib qho tseem ceeb ua raws li hauv daim ntawv qhia muab technology tsis hnov qab luj khoom kom meej meej soj ntsuam cov ci kub thiab khoom ua ib theem zuj zus.

Ua noj tswv hauv chav kawm ntawv yuav pib nrog ib lub tswvyim ntawm lub neej yav tom ntej ntawm cov khoom qab zib. Nyob rau hauv kos duab daim duab nws yog ib qho tseem ceeb coj mus rau hauv tus account lub loj thiab daim ntawv nyob rau hauv uas los npaj ib tug khoom qab zib, thiab cov theem ntawm cov khaubncaws sab nraud povtseg. Lub mousse cov khoom qab zib "Strawberry nrog kua" yuav muaj 4 khaubncaws sab nraud povtseg: xuab zeb puag, pos nphuab confit, cheesecake Lee cheese thiab mousse filling. Sab saum toj ncuav mog qab zib yog them nrog velor. Rau qhov kev npaj ntawm confectionery masterpiece yuav tsum tau 2 ua noj nplhaib txoj kab uas hla 16 thiab 18 cm. Xav txog cov kev npaj technology velor ncuav mog qab zib kauj ruam.

Kauj ruam 1. Xuab zeb hauv paus

Ua noj ncuav mog qab zib pib nrog cov qauv rau kev ci los yog shortcake. Cov kab ntawm kev ua nyob rau hauv cov ntaub ntawv no yuav tsum yog tus nram qab no:

1. Butter mos taub hau (60 g) tau whipped nrog qab zib (60 g) kom txog thaum dawb. Pawg yuav tsum tau muab ib yam, lub teeb thiab ntxuav.
2. Qhov npaj creamy loj yog tswvcuab thiab mandelic sifted hmoov nplej nyob rau hauv sib npaug zos proportions (60 g). Knead lub mov paj.
3. Qhov npaj ua khob noom cookie yog qhwv nyob rau hauv ntawv ci thiab muab xa mus nyob rau hauv lub fridge rau ib nrab ib teev.
4. Cov txias ua khob noom cookie yog dov tawm nyob rau hauv ib tug parchment daim ntawv nrog ib lub cheeb me ntsis ntau tshaj li 16 cm. Tom qab ntawd ntxiv leeg ntug trimmed siv ua noj nplhaib loj.
5. Ncuav mog qab zib mus rau hauv lub qhov cub, preheated mus rau ib tug kub ntawm 175 degrees rau 15 feeb.

Tom qab tshem tawm ntawm lub qhov cub yuav tsum muaj ib tug zoo ncuav mog qab zib kom txias. Tej zaum peb yuav xav hais tias cov thawj txheej ntawm velor ncuav mog qab zib yog npaj txhij.

Kauj ruam 2. Strawberry confit

Kaj thiab fragrant pos nphuab confit taub hau reminiscent ntawm txiv hmab txiv ntoo jelly. Tau, thiab nws yog tseem npaj gelatin-raws li. Strawberry confit ua noj ua haus ib theem zuj zus yog raws li nram no:

1. Hmoov gelatin (10 g) tau soaked nyob rau hauv 50 ml ntawm cov dej txias.
2. Strawberry puree (200 g), qab zib (60 g) thiab pob kws hmoov txhuv nplej (10 g) tau tov nyob rau hauv ib saucepan thiab simmer nrog rau qhov stirring, coj tuaj rau ib tug boil.
3. Tom qab 2 feeb tus luj yog ntxiv rau pos nphuab gelatin.
4. Massa ib zaug dua do thiab tshem tawm los ntawm tshav kub. Rau cov cua txias peev xwm ntawm cov sab saum toj cover nrog ntawv ci.
5. Txias cia rau chav tsev kub, poured mus rau hauv ib tug 16 cm inch silicone pwm los yog ncaj qha rau ntawm shortcake nyob rau hauv lub nplhaib thiab nkag mus rau hauv ib tug freezer ua kom tiav cov khov.

Kauj Ruam 3. Cheesecake

Cov tom ntej no txheej nyob rau hauv lub khoom qab zib nrog velor txheej yuav cheesecake nrog ntxiv txiv pos nphuab. Nws npaj yuav siv sij hawm qhov chaw nyob rau hauv cov nram no ib theem zuj zus:

1. Tsis txias Lee cheese "Philadelphia" (250 g) tau kom huv si tov nrog ib nrab qe, qab zib, muaj roj qab zib thiab pos nphuab puree (tus nqi ntawm tag nrho cov khoom xyaw 50 g).
2. Nyob rau ci stretches ob txheej ntawm ntawv ci, nws yog teem nplhaib txoj kab uas hla ntawm 16 cm. Tom qab ntawd cov ntawv nyiaj tsim ledges tsim nyob rau hauv uas muaj qhov cim tseg siav loj yog poured.
3. Ci cheesecake ib nrab teev nyob rau hauv 160 degrees.
4. Thaum siav txheej tau txias, lub nplhaib yog muab tshem tawm los ntawm cov pwm. Thiab lub cheesecake mus nyob rau hauv lub freezer kom txog rau thaum tag cia kom khov.

Npaj cheesecake yuav ua tau silicone los yog phua daim ntawv no, muab tso los ntawm parchment. Tseem ceeb rau nws txoj kab uas hla hnov nrog qhov luaj li cas ntawm 16 cm.

Kauj ruam 4. ncuav mog qab zib Mousse

Ilv thiab refined mousse ncuav mog qab zib thiab txiav txim seb lub saj ntawm yav tom ntej. Uas yog vim li cas flavored mis nyuj siv los npaj nws. Yuav kom kawm tau li cas yuav ua rau nws, peb muaj peev xwm kawm tau los ntawm peb cov tswv hauv chav kawm ntawv. Sib lawv liag mousse txheej ncuav mog qab zib velor nram qab no:

1. Nkaws (10 g) yog poured 50 ml ntawm cov dej txias rau ib nrab ib teev, kom txog thaum lawv swell.
2. Thaum lub sij hawm no, nws yog npaj flavored mis nyuj. No cov pa pasteurized cov kua mis (250 ml) raug nchuav rau hauv ib saucepan, thiab thereto ntxiv noob tag nrho vanilla plhaub taum pauv. Cov mis nyuj yog coj rau ib tug boil thiab infused rau hauv ib nrab ib teev. Yog li ntawd npaj vanilla mis nyuj. Ib yam li ntawd, es tsis txhob ntawm vanilla, koj muaj peev xwm ntxiv txiv qaub tev los sis tshuaj yej. Ua ntej combining nrog rau lwm cov khoom xyaw ntawm cov mis nyuj yuav tsum lim los ntawm ib tug sab cib.
3. Qab Zib (100 g) yog kev cob cog rua nrog lub hmoov txhuv nplej (10 g) thiab nkaub qe (3 pcs.). Ces tus uas ua loj yog tswvcuab mis nyuj. Cov sib tov twb kom huv si do thiab coj mus rau rhaub.
4. Tom qab 1 feeb, lub mis nyuj loj, tshem tawm los ntawm lub tshav kub thiab ua tib zoo do nyob rau hauv nws gelatin. Tom qab txias, ntxiv mus rau lub ua butter cream (50 g).
5. Nyias, nplawg qhov hnyav cream (250 g) thiab txuas rau lawv nrog kua txias cia.

Tej zaum peb yuav xav hais tias cov mousse npaj. Koj muaj peev xwm tam sim no Velor ncuav mog qab zib muaj peev xwm yuav sau. Ua li no, kom paub tseeb tias tag nrho cov khaubncaws sab nraud povtseg zoo khov.

Kauj ruam 5: assembling lub ncuav mog qab zib

Yuav kom sib sau ua ke rau hauv lub ncuav mog qab zib yog pom zoo kom siv silicone pwm nrog ib lub cheeb ntawm 18 cm. Xwb, koj yuav ua tau koj tus kheej zoo lawm. No ua noj nplhaib yuav tsum tau txoj kab uas hla obtyanut ib txhais tes los zaj duab xis. Qhov no yuav tsum yog tus hauv qab ntawm daim ntawv no, uas yuav ces yuav tsum muab tso rau hauv ib tug nyuaj nto, xws li ib tug tais los yog loj txiav board. Velor ncuav mog qab zib yog sau nyob rau hauv rov qab txiav txim, i.e. thawj rau hauv lub khaubncaws sab nraud povtseg yog tsim, thiab ces sab.

Thawj zaug nws yog tsim nyog los ncuav rau hauv qab ntaub ntawv me ntsis kua mousse thiab xa lauj kaub nyob rau hauv lub freezer kom txog thaum tiav solidification txheej. Nws yuav tsum tau kis khov cheesecake, ces confit thiab xuab zeb puag. Tom qab hais tias, Velor ncuav mog qab zib nrog lub sab lawm ua tus sau nrog tus ntxiv mousse. Tam sim no nws yuav tsum ua kom zoo-freeze rau 10 xuaj moos, thiab tsuas yog tom qab uas koj muaj peev xwm pib dai khoom qab zib velor.

Kauj ruam 6. velor kho kom zoo nkauj ntawm lub khoom qab zib nrog kev pab los ntawm ib cov tshuaj tsuag-suede

Nyob rau hauv qhov tseeb, velor them rau cov ncuav mog qab zib yog tsis yooj yim nyob rau hauv tsev. Thiab los npaj tej txheej yog ntau yooj yim dua rau hauv daim iav glaze. Tab sis ua ntej koj yuav pib noj nws, nws yuav tsum tau muab sau tseg hais tias qhov no cover ncuav mog qab zib dai kom zoo nkauj nyob rau hauv ob txoj kev:

• siv cov tshuaj tsuag-suede - tiav lawm sprayer nyob rau hauv lub tank;
• siv ib tug hluav taws xob tshuaj tsuag rab phom.

Thooj Voos Kheej Kheej Tsuag txheej muab tam sim ntawd velor ncuav mog qab zib tsis muaj qhov yuav tsum tau los npaj tej yam ntxiv preforms. Ib tug xws li lub tog raj kheej ntim ntawm 400 ml yog feem ntau txaus mus them rau cov ncuav mog qab zib 6-8, uas rau lub tsev siv ntau tshaj li txaus.

Tab sis xws li ib tug velor yuav tsum vov rau lub ncuav mog qab zib muaj ib tug xov tooj ntawm drawbacks. Firstly, cov xim tswvyim yog tas rau 8 lub tshuaj txau yooj yim ntxoov uas yuav hloov tsis tau lub brightness. Secondly, lawv yog cov heev kim. Yog ntau npaum li cas yig mus yuav cov khoom xyaw rau tus kheej-velor.

Kev npaj ntawm suede rau ib tug ncuav mog qab zib nyob rau hauv tsev

Rau qhov kev npaj ntawm suede nyob rau hauv tsev yuav tsum tau tsuas yog ob tug cov khoom xyaw: cocoa butter thiab dawb qhob noom xim kasfes. Lub optimum kev faib ua feem ntawm 1: 1. Qhov no txhais tau tias 50 g ntawm cocoa butter yuav tsum tau 50 grams ntawm cov dawb qhob noom xim kasfes. Txawm li cas los, koj yuav coj cov qhob noom xim kasfes ntau, thiab tsawg roj. Nws tag nrho cov nyob rau koj tus kheej saj nyiam. Tej nqi ntawm cov khoom xyaw (100 g) yuav txaus los npog ib tug loj txheem loj velor ncuav mog qab zib.

Yuav tsum xub yaj nyob rau hauv ib tug dej da dej (los yog microwave) ntawm cocoa butter thiab qhob noom xim kasfes. Ces muab ob cov khoom xyaw rau hauv ib lub taub ntim. Tom qab koj yuav tau ntxiv Helium los yog lwm yam khoom noj khoom haus coloring thiab sib tov meej. Lub loj yuav tsum tau kua taub hau thiab niaj hnub xim. Tom qab no velvet ncuav mog qab zib yog poured mus rau hauv lub hwj phom thiab tsuag nyob rau hauv lub khov khoom. qhov no yog muab tawm hauv qab no nyob rau hauv ntau yam.

Raws li cover ncuav mog qab zib velor phom ntawm

Firstly, koj yuav tsum muaj nyob rau hauv-lub tsev hluav taws xob rab phom. Yog hais tias xws li ib tug uas yog tsis muaj, nws muaj peev xwm yuav tau nyob tej khoom kho vajtse. Secondly, koj yuav tsum ua ntej-xam cov feasibility ntawm xws li ib tug purchase. Txawm tias tus nqi ntawm lub tshuaj txau, luv nqi raj mis purchase yuav tsum tau npaum li cas cheaper dua ib tug tshiab rab phom.

Ua ntej thov kom velvet ncuav mog qab zib, nws yog tsim nyog los npaj ib tug workstation. Rau no haum ib tug lub thawv loj loj, uas yog muab tso rau ib lub rooj nyob rau hauv lub qhib ib feem ntawm lub sab. Qhov no yog ua nyob rau hauv thiaj li yuav velor twb them nrog tsuas yog ib lub teev khoom, tab sis tsis yog ib tug phab ntsa, cov lus thiab qab nthab. Lub thawv kuj tsim ib lub khob los yog phaj, nyob rau hauv uas yog nyob rau hauv lub ncuav mog qab zib. Tam sim no ib lub taub ntim kua velor tsau rau cov tshuaj tsuag rab phom, cov khoom siv rau nws tus kheej yog coj nyob rau hauv lub sab tes xis thiab sab tes laug puv ib lub phaj mounted nrog nws ncuav mog qab zib. Thaum tsom kwm tag nrho ib theem zuj zus ntawm kev ua ncuav mog qab zib velor nto puv homogeneous. Tam sim no peb muaj peev xwm xav txog lub décor.

Dai velvet ncuav

Velor nws tus kheej muaj peev xwm hu tau ua ncuav mog qab zib kho kom zoo nkauj. Txawm li cas los, txawm xws ib qho zoo tagnrho nto yuav tsum tau exquisite décor.

Cov npau taws heev heev - qhov kho kom zoo nkauj ntawm cov ncuav nrog tshiab berries thiab txiv hmab txiv ntoo. Hom phiaj haum rau qhov kev tshwm sim raspberries, txiv pos nphuab, liab currants, figs thiab thiaj li nyob. D. Feem ntau cov feem ntau lawv yog kis rau ib tug ib nrab ntawm cov ncuav mog qab zib los yog nyob rau hauv ib lub voj voog nyob rau hauv lub luaj li ib cov wreath. Tshwj xeeb yog nthuav saib berries pritrushennye hmoov qab zib.

Secrets ntawm ua noj ua haus velvet ncuav

Thaum npaj lub ncuav mog qab zib velor tseem ceeb rau koj nco ntsoov txog lub ntsiab lus nram qab:

1. Nws yog ib qho tseem ceeb mus soj ntsuam cov technology ntawm kev npaj. Tsis txhob hnov qab mus luj khoom ntsuas lawv kub mus soj ntsuam cov thermal hom thiab khoom ua ib theem zuj zus.
2. Lub nto uas yog them nrog velor, yuav tsum muaj frozen thiab txig du tsis flaws thiab irregularities.
3. Ua ntej thov kev lub velor ntawm rab phom yuav tsum xyuas kom meej tias cov kua kub yog tsis muaj ntau thiab tsis muaj tsawg tshaj li 34-35 degrees.

Velor ua noj ncuav mog qab zib yog ib qho yooj yim thiab kev lom zem. Nyob rau tib lub saj kis yuav txaus siab rau txawm muaj tseeb gourmets.