Ib qho yooj yim tshaj plaws los kho tsev khoom noj qab zib yog los kho qhov ci. Nyob ntawm seb koj xav tau dab tsi ntawm lub qhov hluav taws xob, lub qab zib yuav tau siav rau ntau lub hauv paus, uas ua rau kom sib sib zog nqus los yog ntws sib xyaw, glossy los yog matte, nplua nuj dub los sis txawm xim. Nyob rau hauv no tsab xov xwm peb tau sau cov zaub mov zoo tshaj plaws ntawm daim iav chocolate glaze, uas yog qhov zoo tshaj plaws rau nyias txheej ntawm cov khoom qab zib.
Xim iav glaze rau ncuav mog qab zib - daim ntawv qhia
Cov khoom xyaw:
- gelatin instant - 10 g;
- dej lim - 140 ml;
- qab zib dawb - 145 g;
- invert syrup - 145 g;
- chocolate dawb (qualitative) - 145 g;
- evaporated mis nyuj - 110 g.
- lub zas yog ob peb tee.
Npaj
Hmoov gelatin tsau rau ib lub sij hawm nyob rau hauv 50 g ntawm txias dej purified. Nyob rau hauv lub ladle peb ncuav lub ntxiv dej, ncuav qab zib, ntxiv syrup thiab muab tso rau hauv qhov hluav taws kub. Sov qhov loj mus rau ib lub boil thiab tiav dissolution ntawm qab zib crystals.
Lub caij no, yaj rau chocolate dawb, sib tov nws nrog condensed mis nyuj nyob rau hauv ib lub tais tob thiab sib tov meej. Tom ntej no, ncuav lub syrup rau hauv chocolate ntoos sib xyaw thiab do. Gelatin yog rhuab mus rau dissolution thiab poured rau hauv seem ntawm cov khoom xyaw. Ntxiv ob peb tee ntawm cov zuag hnyav thiab sib tov. Koj tuaj yeem siv rab hlau.
Tam sim no lim lub glaze los ntawm ib tug zoo strainer kom tshem ntawm huab cua npuas, txias nws mus txog rau 30 degrees. Yog hais tias koj xav tau kua glaze uas yuav ntws nyob ib ncig ntawm lub npoo ntawm lub ncuav mog qab zib, koj yuav tsum tau txias qhov loj mus rau 30 degrees, thiab kom npog tag nrho khoom qab zib 32-35 degrees.
Ua ntej koj npog lub ncuav mog qab zib nrog lub iav glaze, nws yog qhov zoo tagnrho los tuav ib teev rau hauv lub tub yees.
Daim iav dawb glaze rau khoom qab zib - daim ntawv qhia
Dawb glaze tuaj yeem, ob leeg nyob rau hauv cov hauv paus ntawm hmoov zoo nkauj, thiab nrog rau ntxiv dawb chocolate, uas, ntawm nws tus kheej saj thiab ua rau nws smoother, silky, thiab raws li cov tsos ntawm cov khoom tiav tiav zoo meej.
Cov khoom xyaw:
- chocolate dawb - 135 g;
- Lee 33-35% - 110 ml;
- mis nyuj - 110 ml;
- vanillin - pinch;
- gelatin - 1/2 tbsp. diav.
Npaj
Ua ntej koj ua ib daim iav glaze rau ntawm lub ncuav mog qab zib soak gelatin nyob rau hauv ib tug me me ntawm dej purified. Mis nyuj haus thiab cream poured rau hauv ib saucepan thiab teem nyob rau medium tshav kub. Peb sov lub mis nyuj tov rau ib tug boil, tshem tawm nws los ntawm qhov hluav taws kub, nteg cov chocolate tawg rau hauv daim thiab ua kom txog thaum nws dissolves kom meej. Tom qab ntawd ntxiv vanillin, soaked gelatin thiab sib tov nws, thiaj li hais tias nws kuj ua tiav. Peb muab lub iav dawb glaze rau lub ncuav mog qab zib kom txias mus rau ib theem ntawm plaub caug degrees, thiab peb npog nws nrog dessert, muaj thawj lim los ntawm strainer.
Daim ntawv qhia rau daim iav chocolate txheej rau ib lub ncuav mog qab zib
Cov khoom xyaw:
- chocolate - 55 g;
- cocoa hmoov 85 g;
- Lee - 85 ml;
- dej lim - 150 ml;
- granulated qab zib - 255 g;
- gelatin - 10 g.
Npaj
Ua ntej ntawm tag nrho cov, soak hauv dej 10 grams ntawm gelatin raws li lub tswv yim ntawm lub pob. Sib tov lub suab thaj nyob rau hauv lub ladle nrog cocoa hmoov, ncuav nyob rau hauv lub cream thiab 150 ml ntawm dej thiab, stirring, coj mus rau ib tug boil thiab sai li sai tau tshem tawm los ntawm qhov hluav taws kub. Txawb qhov tsaus nti chocolate thiab soaked gelatin thiab do zoo kom txog thaum tiav dissolution. Tam sim no lim lub noob los ntawm ib lub dab tawm thiab txias rau chav sov.
Peb tso lub ncuav mog qab zib txias rau ntawm grate thiab npog nws nrog ib daim iav glaze. Tam sim ntawd hloov lub ncuav mog qab zib rau ib lub tais thiab muab xa mus rau lub tub yees kom tsawg kawg yog ob xuab moos.