Ib qho airy thiab meringue qab zib yog ib txoj kev nyiam delicacy ntau, uas yuav tsum muaj txoj kev ua noj ua haus tshuab, qhov tseeb, zoo li feem ntau lwm yam khoom qab zib khoom. Ua tau, hauv tsab xov xwm no, peb mam li tham txog yuav ua li cas ua noj meringues nyob rau hauv qhov cub thiab ua kom zoo txaus siab qhov kev sib tw rau nws lub hauv paus.
Yuav ua li cas nplawm lub meringue?
Ua ntej koj khaus lub khib nyiab rau hauv qhov cub, koj yuav tsum tau nplawm lub meringue - lub hauv paus ntawm lub siab ntawm cov nqaijrog thiab qe - thiab tseem ua nws txoj cai. Yog li, merenga muab faib ua 3 hom, txhua yam uas txawv dua li ib lub tshuab kev npaj, thiab ib txoj hauv kev thov ntxiv. Cov 3 hom no muaj xws li Italis, Swiss thiab Fabkis txoj ke, tom kawg yog siv los npaj meringues.
Rau qhov tseeb Fabkis meringue, koj yuav tsum xam lub qhov ceeb thawj ntawm cov suab thaj thiab cov protein nyob hauv ib qho ratio ntawm 2: 1. Ua ntej yuav ua noj ua haus, lub qe yuav tsum sov so rau qhov chaw sov (raws li lawv nyiam tuav thiab khaws cov duab), yog li ua ntej, coj lawv tawm hauv lub tub yees li ib teev ua ntej yuav ntub. Yawg thiab khaub zig, los yog tov, los ntxuav thiab qhuav, nco ntsoov tias tsis muaj rog tshuav rau ntawm lawv, uas ua rau hawb pob. Yog tias koj poob qis qis qe menyuam hauv cov protein - qhov lav tias qhov merenga yuav tsis ua txhaum rau tib lub ntsiab lus. Hlais, raws li ib qho kev tiv thaiv kev noj qab haus huv ntawm ib tug qe nqaij muaj ntau roj, uas, raws li peb twb pom tawm, tsis yog ib tug phooj ywg ntawm merengue.
Thiab thaum kawg, ib me ntsis ntxeev, ntxiv me ntsis citric acid rau lub qe thiab suab thaj, txog 1/8 ntawm ib tug spoonful. Lub acid acid stabilizes lub protein, thiab nws ua rau cov duab zoo kawg nkaus.
Rau cov khoom ua ke, cov ntsiab lus ntawm "mos peaks", "nruab nrab peaks" thiab "muaj zog peaks", uas yog hom roj ntsha dai ntawm corolla, feem ntau siv tau. Ua rau meringue, meringue yog raug ntaus mus txog "khoom peaks," uas yog, rau qhov chaw uas koj tsa lub corolla upward thiab cov protein kom nws tau txais kev tso siab, tsis muaj kev "tw" tom qab nws. Txawm li ntawd los, saib xyuas kom tsis txhob perevzbivat loj - merenga yuav tsum nyob twj ywm smooth thiab ci.
Daim ntawv qhia rau meringue nyob rau hauv qhov cub
Tam sim no mus ncaj qha mus ua noj meringue hauv qhov cub.
Cov khoom xyaw:
- qe - 3 daim;
- piam thaj - 160 g (nyob ntawm qhov ceeb thawj ntawm lub qe proteins);
- citric acid - 1/8 tsp.
Npaj
Cov khoom noj kub ntawm lub txaj pib xoos nrog lub tov thaum nruab nrab ceev, kom txog rau thaum lawv tsim cov qhov muag ntxau. Tom qab ntawd ntxiv qab zib thiab kua qaub rau qhov loj, thiab mus txuas ntxiv mus rau ntawm qhov kev kub ceev kom txog thaum cov khoom peaks. Lub tiav meringue tseem moist thiab muaj ib tus glossy sheen.
Tam sim no koj tuaj yeem tso cov huab cua rau meringue hauv ib lub hnab confectionery thiab muab lub teeb khoom qab zib rau yam xav tau ntawm ib daim ntawv ci (roj tsis roj rau lub lauj!). Beze tau ci rau ob qho tib si ib qho hluav taws xob thiab nkev cub - qhov no tsis yog ib qho qauv.
Cia peb paub ntau npaum li cas ci ncuav mog qab zib nyob rau hauv qhov cub, thiab nyob ntawm seb kub npaum cas. 100 degrees rau 1-2 teev, nyob ntawm seb loj li cas
Qhov tseeb, peb xav paub seb yuav ua li cas thiab ua rau nqaij npuav nyob hauv qhov cub, tab sis txij thaum "dessert" dessert nws tus kheej yog tho txawv, peb pom zoo muab qee cov tshuaj rau cov protein ntau, piv txwv, grated chocolate, av ceev, los yog ob peb tee zaub mov . Npaj txhij ua ke nrog cov caramel, bloodache, cream, lossis txiv kab ntxwv jam , dai kom zoo nkauj nrog ntau cov txiv hmab txiv ntoo, los yog noj cov ncuav mog qab zib nto moo Pavlov. Nyob rau hauv ib lo lus, meringue yog ib lub davhlau rau kev xav thiab ib qho khoom noj qab zib rau cov hniav tseeb.