Tej zaum txhua tus niam tsev paub txog yuav ua li cas thiaj muaj chocolate icing , uas tau zoo nkauj decorates ntau hom homemade ncuav. Tab sis thaum nws tawm los dai khoom noj, gingerbread los yog ncuav qab zib, koj tuaj yeem ua tsis tau cov zaub mov dawb dawb. Matte lossis ci iab, tuab los yog kua - nws yuav ncaj qha rau qhua cov qhua xim rau khoom noj thiab muab lub hostess vim li cas nws khav txog nws cov kev txawj ua noj. Tsis tas li ntawd, cov xim dawb ua tau yooj yim ua kom muaj xim, ua rau cov me nyuam zoo siab.
Yuav ua li cas kom dawb icing rau ib tug khoom qab zib?
Cov khoom xyaw:
- mis nyuj rog - 110 ml;
- chocolate dawb - 320 g;
- cream rog (33%) - 110 ml;
- instant gelatin 10 g.
Npaj
Muab cov kua mis tso rau hauv ib nrab ntawm cov mis nyuj thiab tos kom ntev li 15 feeb. Tom ntej no, nchuav cov gelatinous loj rau hauv cov mis nyuj khov mis thiab ua kom txog thaum homogeneous. Chop lub chocolate nyob rau hauv me me pieces thiab ncuav nws rau ntawm cov khoom xyaw npaj. Peb do kom txog rau thaum nws yog homogeneous glaze xim dawb.
Dawb chocolate glaze - daim ntawv qhia
Cov khoom xyaw:
- dawb chocolate (zoo) - 320 g;
- dawb piam thaj (ntiav) - 310 g;
- qab zib phoov - 290 g;
- rog mis nyuj - 220 ml;
- gelatin nplooj - 30 g;
- dej lim - 145 ml;
Npaj
Nyob rau hauv txias, lim dej, soak gelatin. Nyob rau hauv ib lub lauj kaub me me, ncuav dej, ncuav qab zib, ntxiv mis nyuj thiab coj qhov loj mus rau ib tug boil. Peb ncuav nyob rau hauv qab zib syrup thiab boil dua. Peb tso nws ib sab, cia nws txias 5-7 feeb thiab ntxiv cov gelatin. Ces sib tov txhua yam kom txog thaum ua tiav. Ncuav peb qhov sib tov sib xyaw los ntawm ib qho kev sib tsoo mus rau cov qhob noom chocolate thiab sib tov kom zoo kom txog thaum tus. Peb tshiav cov huab cua nrog cov pob zeb uas muaj suab thaj. Npaj txhij-tsim frosting yog obligatory rau ob peb teev tseg nyob rau hauv lub tub yees, thiab ua ntej siv nws yog rhuab mus rau ib tug kub ntawm 35 degrees.
Dawb glaze rau ncuav mog qab zib
Cov khoom xyaw:
- chocolate dawb (qualitative) - 435 g;
- mis nyuj roj - 90 ml;
- Vanillin - nyob rau hau ntawm rab riam;
Npaj
Qhov loj tshaj plaws nyob rau hauv kev npaj ntawm no xyov glaze yog zoo melted chocolate. Ua li no, peb muab nws tso rau hauv daim me me, xa lawv mus rau hauv ib qho chaw saucepan thiab txiav txim siab rau dej da. Ua kom txog thaum lub chocolate yog tag nrho melted, ncuav nyob rau hauv sai li sai tau cov mis nyuj, ua ntej-tov nrog hmoov qab zib, ntxiv vanillin thiab mus ntxiv kom zoo mus txog kom tiav homogeneity.
Tam sim no peb tshem tawm cov huab cua los ntawm lub zog da dej thiab tov nws nrog ib tug tov rau ib tug lush loj.