Yuav ua li cas ua daim iav glaze rau lub ncuav mog qab zib: cov khoom xyaw, ib daim ntawv qhia nrog cov lus piav qhia, ua noj ua haus

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Nyob rau hauv tsab xov xwm peb yuav qhia koj yuav ua li cas ua ib daim iav glaze rau lub ncuav mog qab zib chocolate los yog nrog cov yeeb yuj splashes ntawm cov xim palette. Peb kuj tseem yuav pab koj xaiv qhov sau thiab kawm paub cov lus zais ntawm kev npaj txheej txheej txawv txawv tshaj plaws.

iav - yuav ua li cas?

Daim iav glaze, lub npe uas txhua tus siv hauv lub neej niaj hnub, hu ua glaze. Qhov no yog ib qho viscous qab zib loj rau txheej confectionery. Npaj raws li cov zaub mov txawv:

• Tsaus chocolate icing yuav tsum sov thiab ncav cuag 37 degrees thaum ua haujlwm.
• Dawb chocolate loj yuav tsum tau txias.
• Xim icing rau ncuav mog qab zib topping yog txias tag.
• Kev sib tov sib txawv ntawm glaze yog ua tau thiab tsim nyog - qhov no yog li cas blurs thiab chaotic arbitrary kev sib nrauj tej zaum yuav tig tawm, yog hais tias nws yog npaj los ua.

Qhov tseem ceeb! Glassazh yuav tsum tsis txhob npog nrog condensate. Thaum qhov no tshwm sim, maj mam blot noo noo. Ib yam yog ua rau velvetkev pab.

Classic of the genre: mirror icing for cake toppings

Daim ntawv qhia nto moo tshaj plaws thiab yooj yim icing yog ib qho glaze ntawm gelatin. Nws yog tsim rau mousse ncuav mog qab zib, daim txhuam cev ncuav mog qab zib thiab lwm yam. Yuav ua li cas ua daim iav glaze rau ncuav mog qab zib sai thiab yooj yim:

1. Ntawm cov khoom xyaw koj yuav xav tau: mis condensed (150 g), ib lub hnab ntawm gelatin, 170 g ntawm granulated qab zib, porous dawb chocolate (250 g), qabzib los yog invert syrup (230 ml) thiab lim dej (ntawm qhov muag). Tag nrho cov zaub mov yuav tsum nyob rau hauv chav tsev kub. Txias lub syrup, rhaub dej.
2. Ntxiv qab zib nrog piam thaj rau hauv saucepan. Thaum stirring, ntxiv dej, tab sis tsis ntau tshaj 80 ml.
3. Qhuav qhov sib tov tshaj qhov cua sov, stirring tas li. Tshem cov piam thaj los ntawm tshav kub kom txog thaum cov nplej yaj tag.
4. Hauv lwm lub tais, yaj cov qhob noom xim kasfes, tawg ua ntej. Maj mam muab cov mis condensed.
5. Gelatin yaj hauv 70 ml dej. Microwave tom qab 20-25 feeb kom txog thaum qhib tag.
6. Cia lub gelatin txias me ntsis thiab maj mam ncuav rau hauv cov suab thaj loj. Tom qab stirring, ntxiv melted chocolate thiab tuav nrog ib tug blender kom txog thaum ib homogeneous sib xws.

Cov pawg yuav tsum "so". Thaum npaj lub ncuav mog qab zib, lub glaze yuav tsum tau rhuab mus rau 38-40 degrees. Thaum koj ua haujlwm nrog glaze, nws yuav txias. Yog li cov txheej yuav du, txawm thiab tsis muaj cua npuas.

Dab tsi yuav tsum yog qhov ntim hauv qab glaze?

Tsis muaj qhov chawdu, tsis yog txhua lub ncuav mog qab zib zoo meej. Txawm li cas los xij, qhov no tsis yog hais txog lub dav hlau arithmetic, tab sis hais txog qhov sib xws ntawm txheej saum toj kawg nkaus ntawm cov khoom qab zib. Glasage tuaj yeem ua cov ncuav qab zib, ncuav qab zib, ncuav qab zib thiab lwm yam ncuav qab zib. Confectionery secrets tau ntev ceased tsis pub leejtwg paub. Txhawm rau kom tsis txhob hloov daim ntawv qhia thiab tsis tas li nrhiav cov xwm txheej zoo tshaj plaws rau yuav ua li cas ua daim iav glaze hauv tsev, nws yog ib qho tseem ceeb kom npaj lub ncuav mog qab zib kom ua tiav los ntawm qhov pib:

• Cov khoom qab zib nrog cov txheej chocolate yuav tsum khov - 12-16 teev hauv lub tub yees lossis chav cia.
• Puffy light cake topped hot.
• Ib ncuav qab zib los yog ncuav mog qab zib nrog butter filling thiab ib txheej topping yog txias rau 1-4 degrees hauv lub tub yees rau 6-8 teev.
• Yog li ntawd cov condensation tsis tsim thaum lub sijhawm ua haujlwm, cia nws tshwm sim thawj zaug los ntawm kev tso lub ncuav mog qab zib ntawm chav sov li 20-30 feeb.
• Thaum cov dej ntws tawm, koj yuav tsum pib dej lub ncuav mog qab zib nrog icing.
• Yog hais tias sab saum toj ntawm cov khoom ua kom sov, softens, thiab glaze txias thiab pib "tan", nws raug nquahu kom txias cov khoom qab zib dua.

Cov lus qhia thiab kev ua kom yuam kev no pab koj ua tiav qhov zoo tshaj plaws frosting sib xws, cov npoo du thiab zoo nkauj zoo nkauj, uas tseem ceeb hauv cov khoom qab zib.

Xim daim iav nto: ci thiab qab zib "hauv ib khob"

Yog tias cov glaze classic tsis tau txais txiaj ntsig nrog kev ci ntsa iab, tab sis koj yuav tsum ua tiav qhov kev xav ntawm lub ntsej muag zoo siab ntawm cov qhua txhua tus nqi, daim ntawv qhia hloov pauv:

1. Cov khoom tseem ceeb nyiamzoo li chocolate, gelatin, qab zib thiab condensed mis nyuj, nyob twj ywm tsis hloov. Qhov tshiab no ntxiv cov xim dej soluble, molasses thiab hmoov qab zib es tsis txhob qab zib li niaj zaus.
2. Soak cov gelatin raws li lub tswv yim, yaj cov suab thaj hauv dej da dej, sib tov nrog dej ua ntej. Ntawm no, ntxiv caramel molasses.
3. Tshuaj chocolate cais. Thaum kub, sib tov cov gelatin nrog syrup.
4. Ntxiv mis condensed rau syrup thiab tsuas yog thaum kawg ncuav nyob rau hauv chilled chocolate. Thaum lub loj ua homogeneous, ntxiv dye.

Qhov tseem ceeb! Ua kom daim iav icing thiab ci, koj yuav tsum ncuav kandurin. Rau 1 liter ntawm loj, muaj 1 pob (30 g) kandurin. Nov yog yuav ua kom daim iav glaze hauv tsev.

Glossy chocolate ncuav mog qab zib

Txhua tus neeg noj qab haus huv paub tias chocolate icing yog tsim rau smudges. Tab sis ob peb tus neeg paub yuav ua li cas ua chocolate icing daim iav. Porous chocolate yog siv rau Opera thiab Sacher ncuav mog qab zib. Nws yog softer, airy thiab yooj yim rau nteg rau ntawm cov ncuav qab zib uas nyuaj tshaj plaws.

Muaj peb txoj hauv kev tseem ceeb los tsom iav txawm tias tsaus nti chocolate:

• Tej chocolate yog hloov nrog cocoa hmoov.
• Ntxiv ci nrog titanium dioxide, khoom noj khoom haus ntxiv.
• Semi-pob tshab glaze yog repainted rau qhov ntom, qhov tob thiab xim saturation.

Lwm yam, tsis tshua muaj zaub mov txawv tsuas yog siv rau qee hom khoom qab zib xwb.

"Daim iav" zib mu qab zib

Koj puas xavYuav ua li cas ua ib daim iav glaze rau lub ncuav mog qab zib raws li zib ntab? Daim ntawv qhia muaj kev hloov pauv ntawm ib qho khoom xyaw, uas tuaj yeem cuam tshuam cov qauv thiab "tus cwj pwm" ntawm cov khoom hnyav. Yog hais tias, es tsis txhob ntawm condensed mis nyuj, zib mu yog ntxiv rau gelatin nyob rau hauv sib npaug proportions, lub glaze yuav tig mus ua elastic thiab tuab. Tsis muaj titanium dioxide lossis xim zaub mov muaj zog tsim kom muaj xim tob.

Recall how to make mirror glaze mousse cake in the next video.

Yuav ua li cas npog mousse ncuav mog qab zib?

Mousse khoom qab zib - ib hom meringue nrog lub hauv paus thiab txhaws. Nws yog them nrog velor lossis glossy tiav. Lub hauv paus yog twv yuav raug hu ua biscuit. Nws tuaj yeem yog vanilla, chocolate, almond dacquoise. Lub filling yog tsim nyog berry, thiab cream txheej yog anglaise. Kev tsom xam tau ntxiv meej meej nyob rau theem ntawm kev tsim cov tshuaj nplaum - txiv ntseej muab tshuaj txhuam lossis cov qhob noom xim dawb.

Ib qho "huab" ntawm cov khoom qab zib yog diluted nrog txiv ntseej lossis cov khaubncaws sab nraud povtseg. Mousse feem ntau yog creamy, lavender thiab kas fes. Lub ncuav mog qab zib tiav kuj yog khov, uas tso cai rau koj ua txhua hom khoom qab zib thiab tsis poob lawv. Los ntawm kev nkag siab yuav ua li cas ua daim iav glaze mousse ncuav mog qab zib kom raug, koj tuaj yeem ua tiav kev sib xyaw ua ke zoo tshaj plaws.

Ntxhais! Velor yog siv nrog rab phom txau thaum qhov sib txawv ntawm qhov kub thiab txias tau tsim. Glaze yeej tsis tau npaj nrog cream lossis butter - qhov sib txawv tseem ceeb ntawm ob hom txheej txheej. Qhov tshwj xeeb yog qhov chaw glaze, uas ua ke nrog chocolate, butter thiab gelatin syrups.

"Marble" thiab "iav" - glaze"chaw" thiab nws painting

Tom qab kawm cov zaub mov txawv, lub tswv yim meej ntawm yuav ua li cas thiaj ua rau daim iav glaze rau lub ncuav mog qab zib tshwm. Txawm li cas los xij, cov khoom qab zib uas muaj ntau yam xim palettes ntawm cov xim ntawm cov xim txias thiab sov ntxoov ntxoo nyiam mloog. Lub cosmos tseem tsis meej nyob rau hauv ob qho tib si nyob rau hauv qhov tseeb thiab nyob rau hauv lub confectionery kev nkag siab.

Declassified yuav ua li cas ua cosmos daim iav glaze, npog lub ncuav mog qab zib nrog nws thiab ua rau cov qhua qhuas tus saib ua ntej txaus siab rau qhov saj. Raws li lawv hais, pom ib zaug zoo dua.

Yuav ua li cas npog ncuav mog qab zib?

Thaum lub icing npaj txhij, nws yuav tsum tau tswj kom sov, rhuab mus rau qhov kub thiab txias. Nws tau hais tias huab hwm coj yuav tsum sov thiab ncav cuag 30-38 degrees. Paub yuav ua li cas ua ib daim iav glaze raws li ib daim ntawv qhia, koj yuav tsum to taub dab tsi muaj pes tsawg leeg no los yog qhov kub thiab txias yog haum rau. Hom tau txiav txim ua ntej, npaj da dej.

Lub ncuav mog qab zib los ntawm lub freezer tsis them tam sim ntawd. Nws yog me ntsis warmed li thiaj li hais tias cov ya raws tsim nyob rau saum npoo yog tshem tawm nyob rau hauv lub sij hawm. Tom qab ntawd tus confectioner mam li saib seb puas muaj txheej dej khov. Mousse ncuav mog qab zib yog them nyob rau hauv tib txoj kev: ua ntej, lub condensate raug tshem tawm, ces nws yog poured nrog ib tug qab zib pawg.

Qhov tseem ceeb! Txhua yam khoom qab zib tau muab tso rau ntawm qhov muag. Nws yog ntshaw kom muaj ib tug rotating qauv. Qhov no yuav pab txheej lub ncuav mog qab zib sib npaug. Lub tais icing yuav tsum tau coj mus rau hauv lub voj voog, ncuav lub ncuav mog qab zib sai sai hauv txheej tuab.

Yuav siv cov xim twg?

Siv tsim nyog hais txog zaub mov xim.

1. muaj kandurin,uas yog feem ntau siv los tsim ib lub glaze nrog ebbs. Qhov no yog pearlescent xim, lub ntsiab lus uas yog qhov ci, tsis yog qhov saturation ntawm cov xim.
2. Kua dyes (helium) sib tov zoo dua. Yog hais tias lub glaze yuav tsum tau recolored, lub helium coloring teev nrog cov xim ntawm lub loj thiab saturates nws nrog tshiab pigments.
3. Dry friable dyes tsis xim lub tuab tuab zoo, tab sis tsim stains zoo. Qhov no icing yog siv nyob rau hauv cov ntaub ntawv uas koj yuav tsum tau pleev xim rau lub ncuav mog qab zib nyob rau hauv ob peb xim sib cais yam tsis muab sib tov ua ke.

Tam sim no koj paub yuav ua li cas thiaj li ua daim iav dawb thiab npog txhua lub ncuav mog qab zib nrog nws. Xav txog cov tswv yim tswv yim thiab sim nrog xim.

Qee yam muaj txiaj ntsig

Ua daim iav glaze hauv tsev raws li cov cai thiab cov qauv ntawm cov qauv txhais tau hais tias yuav tsum kawm cov thev naus laus zis, zais cia thiab cov yam ntxwv ntawm kev npaj txhua daim ntawv qhia:

1. Txawm tias glaze tuaj yeem tau yog tias lub ncuav mog qab zib ua los ntawm pob zeb. Lus. Nws yuav tsum tau khov. Nov yog tib txoj hauv kev los tsim qhov chaw zoo meej.
2. Yog tias lub icing txav tawm, nws tsis yog qhov sib xyaw uas yuav tsum tau hloov pauv. Ib txheej nyias ntawm cov dej khov tom qab khov tuaj yeem cuam tshuam rau glaze. Nws paub tias cov dej khov ua rau cov adhesion tsis zoo ntawm qhov chaw du. Lub velor sab saum toj tsis tau lees tias yuav ntxhib li lub hauv paus adherent.
3. Kom tsis txhob muaj npuas, tsis txhob nplawm frosting rau ncov. Nws yog qhov zoo dua los xaiv lub tshuab nrog lub tiaj tus taw mus rau ib txwm ntsug.
4. Thick glaze yog diluted tsis nrog dej, tab sis nrog qab zib syrup. Nws yuav tsiskhiav tawm, daim smudges.
5. Glucose thiab invert syrups yog cov khoom sib txawv. Thawj qhov yog npaj los ntawm cov hmoov txhuv nplej siab, uas yog boiled rau ob peb teev nrog dilute sulfuric acid, qhov thib ob yog tau los ntawm hydrolysis ntawm sucrose, uas tau muab faib ua fructose thiab qabzib thaum hydrolysis.
6. Mousse ncuav mog qab zib feem ntau npog nrog velor glaze - ib qho chaw velvety yog npaj tib yam li ib qho glossy. Tsuas yog cov glaze yog tuab, thiab velor yog kua.
7. Cov khoom qab zib twb npog nrog txheej kawg yuav tsum muab cia rau hauv lub tub yees. Ua ntej pab, sov ntawm chav tsev kub kom lub sab hauv ntawm lub pob zeb ncuav mog qab zib ua mos. Nws tuaj yeem txiav.

Txhua yam zaub mov uas paub icing tuaj yeem ua hauv tsev. Nws yog ib qho yooj yim, lom zem thiab qab. Qhov nruab nrab, nws yuav siv sij hawm txog 2 hnub los npaj ib lub ncuav mog qab zib nrog kev ua haujlwm tom ntej. Thaum lub sij hawm no, lub glaze yog ua. Hnub peb, khoom qab zib yog ua thiab, yog tias tsim nyog, khaws cia kom txog thaum ua haujlwm. Cov yam ntxwv thev naus laus zis raug coj mus rau hauv tus account tom qab defrosting lub tais tiav.