Mousse ncuav mog qab zib yog dab tsi thiab yuav ua li cas? Cov zaub mov zoo tshaj plaws nrog cov duab

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

Cov qauv tshiab tau tshwm sim hauv kev lag luam khoom noj khoom haus, uas tsis yog cov qauv kev daws teeb meem rau kev sib txuas cov tsw thiab textures. Mousse yog ib qho ntawm cov nyiam. Tsis muaj coob tus neeg paub hais tias xws li ib tug mousse ncuav mog qab zib yuav ua tau los ntawm txiv hmab txiv ntoo, chocolate, vanilla, mis nyuj, muab ob peb hom saj. Tib lub sijhawm, cov khoom qab zib zoo li ntxim nyiam, thiab txhua daim tsuas yog yaj hauv koj lub qhov ncauj.

Cov yam ntxwv ntawm mousse ncuav mog qab zib los ntawm lwm yam khoom qab zib

Nws nyuaj los teb cov lus nug ntawm dab tsi lub ncuav mog qab zib mousse nyob rau hauv ib kab lus. Nws muaj ntau yam tshwj xeeb uas ua rau nws tshwj xeeb piv rau lwm cov hmoov nplej:

• Tag nrho cov khoom qab zib muaj qhov muag tab sis khov kho.
• Mousse ncuav mog qab zib tuaj yeem ua ke ntau yam tsw.
• Ntxiv ntxiv suav nrog biscuit lossis crunchy txheej.
• Siv jelly es tsis txhob cream rau txheej.

Ib qho ntxiv yog daim ntawv qhia yooj yim uas tuaj yeem ua tau yooj yim hauv tsev.

Multi-component chocolate ncuav mog qab zib nrog wafer-biscuit txheej thiab strawberryjam

Nws nyuaj rau xav txog tias lub ncuav mog qab zib mousse yog dab tsi yog tias koj tsis sim ua cov khoom qab zib zoo li no. Cov saj ntau yam thiab daim ntawv qhia yooj yim yuav pab kom rov ua kom lub teeb ci ntawm txhua qhov khoom hauv tsev. Ib qho kev xaiv zoo tshaj plaws yuav yog chocolate mousse ncuav mog qab zib nrog chocolate biscuit thiab strawberry jam. Koj tuaj yeem siv lwm cov txiv hmab txiv ntoo los npaj cov khoom xyaw no, uas yuav ua rau muaj kev sib txawv ntawm cov khoom qab zib.

Daim duab ntawm lub ncuav mog qab zib mousse nrog txiv pos nphuab hauv daim iav glaze yuav tsis tawm qhov tsis txaus ntseeg qhov kev ua noj ua haus zoo tshaj plaws " thuam". Txhawm rau npaj cov khoom qab zib txawv txawv, koj xav tau cov khoom xyaw yooj yim tshaj plaws.

YCiav Chocolate biscuit

Yog li ntawd cov hmoov nplej tsis ntim cov mousse, cov khoom qab zib khaws nws cov duab thiab tseem lub teeb thiab airy, koj yuav tsum npaj lub biscuit zoo meej. Tsis tas li ntawd, waffle ncuav mog qab zib yog siv, uas diversify qhov kev ntxhib los mos ntawm lub ncuav mog qab zib.

Rau cov txheej hmoov, koj yuav tsum npaj cov khoom xyaw hauv qab no:

• 5 waffle ncuav mog qab zib.
• 100 g tsaus chocolate.
• 10 walnuts.
• 5 tablespoons mis nyuj.
• 3 qe.
• 3 tablespoons zaub roj.
• Sachet of baking powder.
• 2 tablespoons cocoa.
• 1/3 khob hmoov.
• 1/2 khob qab zib.

ua noj ua haus technology:

1. Ua ntej koj yuav tsum sib tov tag nrho cov khoom xyaw qhuav. Muab cov hmoov nplej, ci hmoov, cocoa, qab zib.
2. Ncuav zaub roj thiab qe rau hauv qhov qhuav qhuav. Tuav tag nrho cov khoom xyaw ntawm kev kub ceev li 5 feeb.
3. Xeem ntxivmis nyuj tivthaiv thiab txuas ntxiv sib tov ntawm qhov nruab nrab ceev rau lwm 2 feeb.
4. Muab lub khob noom cookie rau hauv pwm los ntawm 4 mm. Thaum lub sij hawm ci, qhov siab yuav nce 3-5 zaug.
5. Muab tso rau hauv qhov cub preheated rau 180 degrees rau 10-12 feeb.

Yuav kom lub ncuav mog qab zib kom txias sib npaug ntawm sab saud thiab hauv qab, koj yuav tsum tau hloov mus rau lub khib nyiab.

Crispy Layer Formation

Feem ntau, cov ncuav mog qab zib hauv tsev tsis yog qhov qub ntawm kev ntxhib los mos vim muaj teeb meem nrog kev npaj ntau hom biscuit hauv paus. Kev daws qhov teeb meem no hauv daim ntawv qhia no yog los ntawm kev siv cov qhob noom xim kasfes, txiv ntseej thiab wafer ncuav mog qab zib. Sib tov txiv ntseej thiab wafer hauv paus nrog rab riam mus rau lub xeev ntawm nruab nrab-grained crumbs. Melt chocolate hauv da dej.

Tom ntej, txheej txheej yog tsim rau ntawm biscuit:

1. Tshuaj ib txheej nyias ntawm cov qhob noom xim kasfes rau ntawm cov hmoov nplej.
2. sprinkle nrog waffle crumble.
3. Muab tso rau hauv lub tub yees li 15 feeb.

txoj ntsiab cai ua noj no yooj yim, nrawm thiab pheej yig.

Technology rau kev ua strawberry confiture

Strawberry confiture yuav pab kom ntxoov ntxoo lub chocolate saj, uas tuaj yeem npaj los ntawm cov khoom hauv qab no:

• 0.5 kg strawberries.
• 6 tablespoons qab zib.
• 10g txiv qaub kua txiv.
• Ib ob peb nplooj basil.
• rooj diav ntawm gelatin.

Tsev tsim khoom:

1. Gelatin ncuav 3,5 tablespoons dej,qhov ntsuas kub tsis tshaj 6 degrees. Tso cov khoom kom swell rau 10-15 feeb.
2. Strawberries me ntsis mash thiab tso rau hauv saucepan. Kub cov khoom me me.
3. Yeej nrog lub tshuab kom txog thaum lub homogeneous puree tsim thiab so los ntawm lub sieve. Cov txiaj ntsig yuav tsum yog li 200 g ntawm cov khoom.
4. Sib tov ib nrab ntawm strawberry puree nrog qab zib, txiv qaub kua txiv thiab basil. Tshav kub kom txog thaum cov suab thaj yaj tag.
5. Tshem tawm nplooj basil thiab ntxiv gelatin. Sib tov cov khoom xyaw. Ncuav qhov seem ntawm ib nrab ntawm Berry dawb paug. Thiab sib tov cov khoom xyaw ntxiv.

Pour confiture rau hauv silicone pwm, uas, raws li qhov tsis, sib haum mus rau qhov uas lub biscuit yuav ci. Tos kom txog thaum cov khoom tau txias tag, thiab muab tso rau hauv lub freezer rau 12 teev. Cov khoom yuav tsum tau khov.

Txoj cai ntawm kev ua mousse

Mousse chocolate ncuav mog qab zib yuav tsum muaj cov khoom tseem ceeb. Txhawm rau npaj chocolate mousse, koj yuav tsum noj cov khoom xyaw hauv qab no:

• 3 tablespoons qab zib.
• rooj diav ntawm gelatin.
• 2 khob roj qab zib.
• 3 yolks.
• Dark chocolate bar.

Daim ntawv qhia yooj yim:

1. Ncuav gelatin nrog 6 tablespoons dej txias heev. Cia kom o.
2. Yeej cov yolks nrog qab zib. Txuas ntxiv mus kom txog thaum ua npuas dej dawb.
3. Ncuav qab zib ntau li 1 khob rau hauv saucepan thiab kub kom txog thaum75 degrees. Nws raug nquahu kom siv tus pas ntsuas kub kom tsis txhob ua kua dej ntau dhau.
4. Muab cov nplaum rau hauv lub qe thiab qab zib sib tov. Do nrog ib tug whisk kom txog thaum cov khoom yog thickened.
5. Teeb qhov sib tov rau ntawm qhov hluav taws kub me me thiab ua noj kom txog thaum cov ntsiab lus ntawm lub thawv tau kub txog 85 degrees.
6. Chop cov qhob noom xim kasfes los ntawm rub lub bar rau ntawm lub grater ntxhib. Ncuav cov crumbs rau hauv lub qe sov-qab zib cream.
7. Microwave lub gelatine thiab ua kom sov me ntsis. Ntxiv rau yav dhau los npaj loj. Sib tov cov khoom xyaw thiab tos kom txog thaum nws txias mus rau 40 degrees.
8. Ntxig cov iav seem ntawm cov nplaum nrog lub tov khoom. Qhov loj yuav tsum nce yuav luag 2 zaug. Txhawm rau ua kom cov khoom ci, muab cov khoom noj siv mis thiab nplawm hauv lub tub yees li 30 feeb ua ntej.
9. Sib tov whipped cream nrog chocolate loj. Nws raug nquahu kom siv silicone spatula.

ncuav mog qab zib Mousse muaj chocolate hauv yuav luag txhua cov khoom xyaw.

Kev sib sau lub cev

Mousse ncuav mog qab zib nrog ib daim ntawv qhia yog sib sau ua ke ib kauj ruam raws li lub tswv yim meej. Siv cov pwm silicone thiab ncuav ib nrab ntawm cov qhob noom xim kasfes rau hauv nws. Muab tso rau hauv lub freezer rau 5 feeb. Ncuav tshaj ib txheej ntawm strawberry confiture thiab ncuav tshaj qhov seem mousse. Muab tso rau hauv lub freezer rau 15 feeb.

Yuav ua li cas yog mousse ncuav mog qab zib tsis muaj crispy biscuit? Tam sim ntawd koj yuav tsum nteg cov hmoov nplej ntawm ib me ntsis khov mousse. Txhawm rau kom cov khoom muag kom nqus tau lub ncuav mog qab zib, koj yuav tsum tau scroll qhov kawg me ntsis hauv cov txheej txheem ntawm cov txheej txheem.element.

Yuav kom tag nrho cov khoom ua kom tawv zoo, koj yuav tsum muab cov pwm tso rau hauv lub freezer rau 12-15 teev.

Daim iav glaze kom pom kev txhim kho cov khoom qab zib

Daim duab ntawm lub ncuav mog qab zib mousse nrog daim ntawv qhia ua noj ib txwm qhia txog kev zoo nkauj. Ib qho kev xaiv zoo tshaj plaws rau cov khoom qab zib chocolate yuav yog daim iav glaze. Cov khoom nram qab no xav tau:

• khob qab zib.
• 2 tablespoons gelatin.
• Ib nrab khob ntawm cocoa.
• 2/3 khob siab rog cream.
• Ib nrab khob dej.
• 6 tablespoons invert syrup.

ua noj ua haus nta:

1. Soak gelatin hauv 7 tablespoons dej khov.
2. Me ntsis cua sov lub cream hauv saucepan. Ua kom kub thiab ua kom kub.
3. Nyob rau hauv ib lub thawv cais, sib tov dej, qab zib thiab invert syrup. Teem hluav taws thiab tos kom qab zib yaj tag. Tom ntej no, boil lub syrup kom txog thaum nws kub txog 111 degrees. Thaum lub sij hawm ua noj ua haus, koj yuav tsum tas li do cov khoom nrog ib diav.
4. Tshem tawm cov kua qab los ntawm lub qhov cub thiab tam sim ntawd ntxiv boiling cream thiab cocoa rau nws. Muab qhov loj rov qab rau ntawm qhov hluav taws kub thiab coj mus rau boil.
5. Thaum thawj cov tsos mob tshwm sim, tshem tawm ntawm qhov cub thiab ntxiv gelatin, nplawm cov khoom.

Muab cov frosting rau hauv lub thawv siab rimmed. Yeej nrog ib rab riam kom cov npuas tsis tshwm nyob rau hauv cov khaubncaws sab nraud povtseg. Tso cov khoom kom txias rau 40 degrees.

Txoj kev tsim

Tsim cov ncuav mog qab zib mousse hauv tsev yog qhov yooj yim heev, muab cov txheej txheem sib dhos ntawm txhua yam khoom:

1. Tshem tawm lub hauv paus ntawm lub ncuav mog qab zib los ntawm lub freezer, tshem tawm qhov khoob ntawm silicone pwm.
2. Teem lub hauv paus ntawm lub khob rov qab uas muab tso rau ntawm lub tais.
3. Maj mam drizzle cov icing hla lub ncuav mog qab zib, sib npaug faib cov khoom.
4. Ntau dhau uas ntws los ntawm phab ntsa ntawm lub ncuav mog qab zib yuav tsum tau muab ntim nrog silicone spatula.

Thaum cov icing sib npaug ntawm lub ncuav mog qab zib thiab ntws los ntawm cov npoo, cov khoom qab zib tuaj yeem hloov mus rau lub tais ua noj. Rau kev kho kom zoo nkauj, koj tuaj yeem siv cov txiv pos nphuab tshiab, uas yog ua tiav nrog chocolate.

Txoj kev yooj yim tshaj los ua mousse

Yog tias cov qhua yuav sai sai no ntawm lub qhov rooj, thiab tsis muaj khoom qab zib txaus los npaj cov tshuaj yej tog, koj tuaj yeem siv daim ntawv qhia ncuav mog qab zib mousse. Kev ua noj yuav siv li ib feem peb ntawm ib teev, thiab khov - 2 teev. Cov khoom xyaw uas koj xav tau yog qhov yooj yim tshaj plaws:

• 4 squirrels.
• 2 tablespoons qab zib.
• rooj diav ntawm gelatin.
• Pack of butter.
• Ib nrab khob mis condensed.
• Ib nrab kilo ntawm ib lub ncuav qab zib.

txhais lus mousse ncuav mog qab zib. Photo. Daim ntawv qhia ib kauj ruam:

1. Soften ib nrab pob ntawm butter me ntsis, thiab ces ntaus nrog ib tug tov.
2. Ntxiv mis condensed rau cov khoom siv mis nyuj. Tuav cov khoom rau lwm 2-3 feeb.
3. Gelatin ncuav 50 g ntawm dej sov. Tawm musswell.
4. Yuav qe dawb rau 5 feeb, ntxiv qab zib li koj mus.
5. Kub gelatin rau ntawm qhov cub kom 60 degrees. Tom qab ntawd ncuav nyob rau hauv ib tug nyias kwj rau hauv cov proteins, uas tseem whipped nrog qab zib.
6. Thaum sib tov cov tshuaj protein nrog lub tov, ntxiv butter cream rau nws.
7. Muab qhov loj tso rau hauv pwm thiab tso rau hauv tub yees li 2 teev.

Crush ncuav qab zib rau hauv crumbs. Qhuav lub pob ntxiv ntawm butter thiab ncuav rau hauv lub crumbs. Knead cov khoom xyaw thiab yob tawm nrog ib tug dov pin. Muab lub mousse dawb paug rau ntawm txheej txheej. Teem txhua qhov bulging npoo ntawm lub ncuav qab zib crust.