Yuav ua li cas ua daim iav glaze hauv tsev: daim ntawv qhia ib kauj ruam los ntawm kauj ruam nrog daim duab

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

Ib lub ntsej muag zoo nkauj ntawm cov ncuav qab zib thiab lwm yam khoom qab zib tsis yog "Photoshop" kiag li, raws li ntau tus neeg ntseeg yuam kev, tab sis daim ntawv qhia tiag tiag uas tuaj yeem tsim hauv tsev. Yuav ua li cas ua ib daim iav glaze rau lub ncuav mog qab zib? Nws tsis yog qhov nyuaj heev los npaj nws los ntawm cov khoom xyaw yooj yim, tab sis koj yuav tau ua qee qhov kev siv zog thiab saib xyuas qee qhov nuances, tshwj xeeb tshaj yog tias tus ua noj yog tshiab rau lub lag luam no.

Daim iav glaze - yuav ua li cas ua noj thiab tsis txhob yuam kev

Qhov glossy nto zoo nkaus li zoo nkauj ntawm ncuav qab zib, tig ib qho khoom qab zib zoo tib yam rau hauv kev kos duab tiag tiag. Feem ntau, vim tsis paub thiab tsis muaj kev paub zoo, cov pib ua yuam kev hauv kev npaj glaze. Yuav ua li cas zam:

1. Glaze yuav tsum tau npaj ua ntej. Yam tsawg kawg 10 teev ua ntej tsim lub ncuav mog qab zib. Lub sijhawm no, nws muab cia rau hauv lub tub yees thiab tos nws lub sijhawm.
2. Thaum lub sijhawm los txog, lub glaze yuav tsum tau muab rhaub kom sov li 40 degrees. Qhov loj yuav tsum yog me ntsis kua, tab sistsis ntau.
3. Lub ncuav mog qab zib, uas yuav dai kom zoo nkauj nrog daim iav glaze, yuav tsum tau txias tag!
4. Tsis muaj teeb meem koj yuav tsum khov lub icing. Txwv tsis pub, nws yuav plam nws cov luster.

Yuav ua li cas yog lub icing drips ntawm ob sab ntawm lub ncuav mog qab zib?

Yog vim li cas tej zaum yuav yog qhov glaze tsuas yog tsis npaj txhij. Raws li tau hais ua ntej, cov icing yuav tsum tau sawv hauv lub tub yees li 10 teev (lossis zoo dua txhua hmo) kom txog rau thaum muaj zog tag nrho. Tsis tas li ntawd, yog vim li cas rau qhov dej ntawm glaze yuav nyob rau hauv lub ncuav mog qab zib uas tsis tau txias txaus. Nws yuav tsum txias, ces lub glaze yuav poob zoo kawg nkaus.

iav npuas

Qhov tseeb, tsis muaj dab tsi tsis ncaj ncees lawm. Txawm li cas los xij, lub ntsej muag zoo nkauj zoo nkauj ploj lawm. Cov npuas tsim thaum lub loj yog nplawm. Txhawm rau tiv thaiv qhov no los ntawm qhov tshwm sim, thaum npaj cov glaze, koj yuav tsum siv lub tshuab immersion. Thaum nplawm, nws yog ib qho tseem ceeb uas yuav tau kho cov tais diav nrog rau yav tom ntej glaze nyob rau hauv ib qho chaw, tsis rotating nws nyob rau hauv sib txawv cov lus qhia. Tib lub sijhawm, cov tais diav yuav tsum khaws cia ntawm lub kaum sab xis.

YYuav ua li cas iav glaze - zaub mov txawv nrog cov duab

Cov khoom xyaw twg koj xav tau? Rau glaze (los yog glaze, raws li nws tseem hu ua), cov khoom tseem ceeb hauv qab no yog siv:

• sugar;
• gelatin;
• sugar syrup;
• Nyob zoo ib tsoom niam txiv kwv tij neej tsas sawv daws.

Muaj ntau qhov kev hloov pauv hauv kev npaj daim iav glaze, lus rau txhua tus saj thiab xim. Tsis txhob ntshai sim thiab sim ua ib yam tshiab.

Npaj qab glaze

Tau pibnthuav thiab insanely zoo nkauj daim ntawv qhia rau caramel-chocolate icing yog muaj. Txhawm rau tsim nws, koj yuav xav tau cov khoom hauv qab no:

• Gelatin - 10g
• Molasses - 200 g (kwv yees li 1 khob).
• Qab Zib - 200g
• Cream - 250g
• Dark chocolate - 70g

Ua ntej, gelatin yuav tsum tau diluted hauv dej sov thiab sab laug kom o rau 20-30 feeb.

Lub sijhawm no, cov suab thaj granulated yuav tsum tau nchuav rau hauv saucepan lossis lwm lub tais nrog lub qab tuab. Sib tov nws nrog molasses. Muab lub lauj kaub rau ntawm hluav taws. Thaum cov sib tov yog boiling, nyob rau hauv tsis muaj cov ntaub ntawv yuav tsum tau stirred kom tsis tsim lumps thiab crystals tsis tsim.

Ncuav qab zib nrog cov ntsiab lus rog tsawg kawg 30% rau hauv saucepan thiab kub kom zoo. Thaum qhov loj ntawm molasses thiab qab zib ua caramel, nws yuav txhais tau tias txhua yam yog npaj txhij. Tshem tawm ntawm tshav kub thiab maj mam ncuav nyob rau hauv lub warmed cream.

Muab cov qhob noom xim kasfes tsaus lossis iab hauv dej da dej thiab muab cov caramel-cream sib tov rau nws. Tom qab ntawd ncuav cov o uas twb o gelatin rau hauv pawg. Sib tov txhua yam kom zoo. Glaze npaj txhij! Txhawm rau khaws daim iav ci, lub glaze yuav tsum tau siv rau lub ncuav mog qab zib txias.

Txoj kev zoo siab ntawm cov qhua thiab cov neeg hlub tau lav!

YYuav ua li cas ua daim iav glaze mousse ncuav mog qab zib?

Mousse ncuav mog qab zib yog ib qho haujlwm tiag tiag ntawm kev kos duab. Ib qho zoo nkauj biscuit muab zais hauv qab npog ntawm cov txiv hmab txiv ntoo, chocolate lossis txiv hmab txiv ntoo mousse, thiab hauv cov hniav qab zib ua surprise rau hauv daim ntawv ntawm chocolate, txiv hmab txiv ntoo puree los yogtxiv ntseej. Txhawm rau npaj cov khoom qab zib zoo li no, koj yuav tsum muaj kev ua siab ntev. Nws yog qhov nyuaj heev rau cov neeg pib tshiab kom paub cov zaub mov zoo li no thawj zaug, tab sis nws yeej tsim nyog sim! Raws li lawv hais - leej twg tsis txaus ntshai, nws tsis haus champagne. Qhov tseem ceeb yog ua raws li cov lus qhia kom meej. Thiab txhua yam yuav ua tiav!

Yog li, ua lub ncuav mog qab zib mousse nrog daim iav glaze, koj yuav xav tau cov khoom hauv qab no.

Rau biscuit:

• 1 khob hmoov;
• 6 qe;
• ib nrab khob qab zib;
• 1 teaspoon baking soda thiab 1 tbsp. ib diav ntawm vinegar kom tua.

Rau strawberry filling:

• 400 g strawberries (koj tuaj yeem siv khov; koj yuav tsum defrost lawv ua ntej ua noj);
• 15g gelatin;
• 100 g qab zib.

Rau txiv hmab txiv ntoo mousse:

• 300g Berry puree;
• 20 g thickener;
• 1 khob qab zib;
• ib thiab ib nrab litres ntawm cov tshuaj nplaum uas muaj roj tsawg kawg 30%.

Rau daim iav glaze:

• cream thiab mis nyuj - 80 ml txhua;
• thickener - 6 g;
• dej - 30 ml;
• chocolate (dawb) - 80g

txheej txheem ua noj ib kauj ruam:

1. Peb pib ua biscuit. Ua tib zoo tuav lub qe nrog piam thaj kom txog thaum ua npuas ncauj dawb, ces ntxiv cov hmoov nplej sifted nrog slaked soda - thiab sib tov dua kom txog thaum lub loj yog homogeneous. Muab tso rau ci kom txog thaum ua tiav.
2. Tam sim no koj tuaj yeem pib ua strawberry filling (lwm lub npe rau nws yog confit). Dissolve gelatin hauv 2 tablespoons dejtawm mus o.
3. Hla cov txiv pos nphuab los ntawm cov nqaij grinder lossis grind nrog rab.
4. Noj 60 g ntawm cov txiv hmab txiv ntoo puree, muab tso rau hauv qab zib thiab muab tso rau ntawm hluav taws kom txog thaum cov suab thaj yaj.
5. Gelatin kuj yuav tsum tau ua kom sov rau lub xeev ua kua. Tam sim no koj yuav tsum sib tov tag nrho cov resulting sib tov uas tau npaj nyias.
6. Koj yuav tsum tau ua ib daim ntawv uas haum rau qhov loj ntawm biscuit thiab npog nws nrog cling zaj duab xis. Tshaj tawm strawberry confit rau nws thiab muab tso rau hauv lub tub yees kom teem.
7. Tom qab ntawd, thaum lub filling yog khov tag, coj lwm daim ntawv uas lub ncuav mog qab zib yuav tsim. Npog hauv qab nrog parchment los yog cling zaj duab xis. Muab cov biscuit ua ntej, thiab ncuav cov txiv pos nphuab sau rau ntawm nws qhov chaw.
8. Lub sijhawm ua mousse. Nws yooj yim txaus. Koj yuav tsum tau grind lub strawberries, ntxiv qab zib thiab thickener (koj tuaj yeem siv gelatin). Yog tsis coj mus rau ib tug boil, sov lub loj ntawm lub qhov cub, thiab ces ntxiv preheated cream. Ncuav cov mousse npaj rau lub ncuav mog qab zib thiab muab tso rau hauv qhov chaw txias kom txog thaum nws tawv.
9. kauj ruam kawg yog los npaj cov glaze. Sib tov thickener hauv dej thiab tawm rau 20-30 feeb.
10. Ncuav mis nyuj thiab qab zib rau hauv saucepan, coj mus rau boil thiab tshem tawm ntawm tshav kub. Ntxiv cov thickener o thiab pieces ntawm dawb chocolate rau qhov tseem kub sib tov. Sib tov qhov loj kom txog thaum tus.
11. Npog lub ncuav mog qab zib nrog icing thiab tso rau hauv tub yees li 4-5 teev.
12. Raws li koj tuaj yeem pom, kev npaj cov khoom qab zib mousse nrog daim iav glaze yog qhov mob siab heev, ntev, xav tauntau lub sijhawm thiab kev siv zog. Tab sis qhov tshwm sim yog tsim nyog! Lub ncuav mog qab zib zoo nkauj nrog lub ntsej muag glossy thiab qhov muag heev tshaj plaws, qhov tseeb melting mousse hauv koj lub qhov ncauj, yuav ua rau txhua tus qhua xav tsis thoob! Cov khoom qab zib zoo li no yuav tsis muaj neeg pom.

iav nrog cocoa

Yuav ua li cas ua iav chocolate icing? Nws yuav xav tau cov khoom nram qab no:

• gelatin - 10 g;
• dej txias - 120 ml;
• granulated qab zib - 200 g;
• cocoa - 60 g;
• cream - 100 ml (tsawg kawg 33% rog).

Cooking glaze:

1. YDissolve gelatin hauv 50 ml dej txias.
2. Muab cov suab thaj tso rau hauv lub lauj kaub, ncuav dej ntxiv thiab coj qhov loj mus rau boil. Thaum cov suab thaj sib tov boils, ntxiv cocoa hmoov rau nws thiab ua noj rau li ib mus rau ob feeb.
3. Nqa cov nplaum rau ib lub boil, ntxiv gelatin thiab sib tov zoo.
4. Ob pawg, qhob noom xim kasfes thiab qab zib, ua ke thiab coj mus rau qhov sib xws. Do ua tib zoo kom cov npuas tsis tsim.
5. Glaze yuav tsum tau txias kom zoo. Qhov kev kho kom zoo nkauj no tsis tsuas yog saib zoo nkauj ntawm lub ncuav mog qab zib, tab sis kuj muaj saj zoo heev.

Glossy glaze - tsuas yog qhov chaw

Space glaze ncuav mog qab zib zoo li amazing. Yuav ua li cas npaj ib daim iav glaze nrog xws li cov nyhuv? Qhov tseeb nws tsis nyuaj heev. Qhov tseem ceeb tshaj plaws yog cia nws brew kom txog thaum tiav.

Yog li cov khoom xyaw koj xav tau?

• granulated qab zib - 100 g;
• invert syrup - 100 g;
• dej - 70 ml;
• gelatin - 10 g;
• condensed mis nyuj - 100g;
• dawb chocolate pieces - 100g;
• zaub mov xim rau frosting.

Ua noj:

1. Dissolve gelatin hauv dej txias thiab tawm rau 20 feeb.
2. Chocolate tawg rau hauv daim, ntxiv cov mis condensed thiab invert syrup. Tom qab ntawd muab cov gelatin mus ze thiab tuav cov huab hwm coj nrog lub tshuab nqus dej kom tsis txhob muaj npuas. Cia txias rau ob peb teev, nyiam dua hmo ntuj.
3. Kom tau txais cov nyhuv cosmic, cov icing yuav tsum tau muab faib ua ob peb ntu hauv khob (ob qhov loj thiab plaub me me). Tom qab ntawd hauv txhua lub khob koj yuav tsum tau muab cov xim. Ntxiv cov xim tsaus nti rau ib lub khob loj, tsaus xiav thiab lub teeb xiav rau qhov thib ob, xiav rau peb, ntshav mus rau plaub, lub teeb liab lossis liab dawb rau lub thib tsib, dawb mus rau thib rau. Tus nqi ntawm cov dye nyob ntawm seb cov xim saturation tus ua noj xav ua kom tiav. Yog tias koj xav tau xiav ntau, koj yuav tsum muab cov xim xiav ntau dua.
4. Yuav ua li cas kho lub ncuav mog qab zib nrog qhov chaw icing? Yooj yim heev. Nws yog ib qho tsim nyog yuav tau hloov pauv cov txiaj ntsig sib xyaw rau ntawm qhov chaw ntawm cov khoom qab zib, pib nrog lub ntsej muag xiav tsaus. Koj tuaj yeem siv txhuam tshwj xeeb los kos cov hnub qub thiab ntug ntawm lub khob.

Zoo kawg

Cov neeg ua noj ua haus feem ntau nyiam ua daim iav glaze hauv tsev thiabyog nws nyuaj. Txhawm rau kom tau txais lub ntsej muag ci ntsa iab thiab pom kev xav, koj yuav tsum tau siv zog thiab siv sijhawm qee lub sijhawm. Los ntawm thawj zaug, tej zaum, icing yuav tsis ua hauj lwm, tab sis tsis txhob poob siab thiab tso tseg - nws tsis ua hauj lwm tawm thawj zaug, koj yuav twv yuav raug hu ua tiav nyob rau hauv lub thib ob! Qhov tshwm sim yog tiag tiag. Lub ncuav mog qab zib glazed zoo li impressive heev thiab yuav kho kom zoo nkauj lub rooj noj mov.