Raw gingerbread: ua noj, daim ntawv qhia, duab

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

Raws li ntau tus neeg, tsis muaj hom pastry tuaj yeem sib tw nrog gingerbread. Lawv yog tsim los ntawm cov khoom xyaw ntuj xws li zib ntab, qab zib, hmoov nplej, molasses thiab dej nrog ntxiv ntawm cov txuj lom (cinnamon, cloves, qhiav). Roj thiab qe nyob rau hauv kev npaj ntawm gingerbread tsis siv tag nrho los yog siv, tab sis nyob rau hauv ib tug tsawg kawg nkaus tus nqi. Cov saj thiab aroma ntawm cov khoom yog tsuas yog tej yam yees siv. Hauv peb tsab xov xwm, peb yuav nyob hauv kev nthuav dav ntxiv txog yuav ua li cas raw gingerbread tau npaj. Thiab txhawm rau kom nkag siab zoo dua cov thev naus laus zis ntau lawm, cia peb sib piv nrog cov khoom siv custard. Hauv qab no peb yuav muab cov zaub mov txawv hauv tsev rau hom ci no.

Technology rau kev tsim cov gingerbread raws li GOST

Qab zib thiab qab zib hmoov confectionery nrog cov ntsiab lus calorie siab (350 kcal ib 100 g) ib txwm tau tsim ob qho tib si nrog thiab tsis muaj qhov txhaws. Hauv lawv cov chaw tsim khoom, cov khoom xyaw yooj yim tshaj plaws thiab pheej yig tshaj plaws, cov txuj lom, nrog rau cov tshuaj tua kab mob thiab cov ntsiab lus me me tau siv.

Cov tswv yim tsim cov gingerbread suav nrog cov kauj ruam tseem ceeb hauv qab no:

1. Npaj cov ntaub ntawv raw. Cov khoom xyaw tseem ceeb rau kev tsim cov gingerbread yog cov hmoov nplej siab tshaj plaws lossis qib thawj, qab zib, zib ntab, molasses, txuj lom (hauv av cloves, cinnamon, cardamom, nutmeg, hnub qub anise). Qee hom muaj xws li butter, qe, almonds, stuffing.
2. Dough kneading. Nyob rau theem no, khob noom cookie mixers yog siv. Txawm li cas los xij, hauv cov khw me me, lub khob noom cookie tseem tuaj yeem kneaded los ntawm tes. Ntxiv rau cov khoom xyaw tseem ceeb, cov tshuaj disintegrants (ammonium carbonate thiab dej qab zib) tau nkag rau hauv nws. Poov tsis ntxiv rau lub khob noom cookie.
3. khoom molding. Nyob rau theem no, lub khob noom cookie tau dhau los ntawm cov tshuab tshwj xeeb. Yog li ntawd, ib lub khob noom cookie tau txais, los ntawm qhov twg gingerbread ntawm ib tug tej yam zoo li nrog los yog tsis muaj ib tug qauv yog stamped rau nyias cov khoom. Hauv qee qhov kev lag luam, cov khoom raug txiav los ntawm tes siv hlau txiav.
4. Baking gingerbread. Gingerbreads yog ci rau ntawm cov ntawv hlau hauv qhov cub tshwj xeeb ntawm qhov kub ntawm 190 ° C txog 240 ° C.
5. khoom tiav. Sib cais batch ntawm tiav gingerbread yog glazed nrog muaj zog qab zib syrup thiab qhuav. Raws li qhov tshwm sim, cov ntawv ci qab zib ua rau ntawm cov khoom, uas ua rau lawv zoo nkauj thiab tiv thaiv kom tsis txhob qhuav.

Raw thiab custard gingerbread: txawv

Ob hom hmoov nplej no muab faib raws li kev npaj. Lub ntsiab sib txawv ntawm raw gingerbread thiab custard gingerbread yog peculiarities ntawm cov txheej txheem ntau lawm. Thawj yog tau los ntawm tsoos kneading ntawm ib tug tuab thiab tuab mov paj nrog los yog tsis muaj syrup. NwsNws hloov tawm tsis nplaum thiab qab ntxiag ua haujlwm nrog. Koj tuaj yeem ua ib qho tourniquet tawm ntawm nws, thiab tom qab ntawd txiav nws mus rau hauv daim nrog ib txoj hlua.

Custard gingerbread yog siav txawv me ntsis. Ua ntej, cov khoom xyaw ua kua yog rhuab mus rau qhov kub ntawm 90 ° C, thiab tom qab ntawd ib feem ntawm lub khob noom cookie yog poured rau hauv hmoov sib tov, yog li brewing nws. Qhov tshwm sim yog ib qho nplaum thiab khov, uas raug xa mus rau cov tshuab tshwj xeeb rau molding.

Cov txheej txheem tsim cov gingerbread nyoos yog siv zog tsawg thiab siv nyiaj ntau dua. Nyob rau tib lub sijhawm, nws yuav luag tsis pom qhov sib txawv ntawm cov khoom npaj los ntawm thawj thiab thib ob txoj kev.

Kev tsim cov gingerbread nyoos nrog syrup

Cov hmoov nplej rau cov khoom lag luam ntawm hom no yog npaj siv syrup lossis dej. Txhua txoj kev muaj nws tus yam ntxwv.

Raw gingerbread nrog syrup yog npaj rau hauv qhov kev txiav txim no:

1. Kev npaj cov khoom qab zib pib nrog cov kua qab zib. Ua li no, tus nqi ntawm cov dej muab rau hauv daim ntawv qhia yuav tsum tau rhuab mus rau 70-80 ° C.
2. Qab zib thiab molasses tau nkag rau hauv cov kua npaj raws li daim ntawv qhia.
3. Cov kua qab zib yog boiled ntawm qhov kub tsis qis tshaj 65 ° C thiab nrog tas li stirring kom txog thaum cov suab thaj yog yaj tag.
4. Sai li lub syrup ua homogeneous, nws yog txias rau 30-40 ° C. Nws yuav thicken li nws txias.
5. Chilled syrup yog loaded rau hauv lub khob noom cookie tov. Tag nrho cov ntaub ntawv nyoos muab rau hauv daim ntawv qhia kuj ntxiv ntawm no, tshwj tsis yog hmoov nplej thiab ci hmoov. Qhov loj yog tov rau 2 feeb, tom qab uas nws yog loadedcov khoom xyaw seem. Lub sijhawm sib tov tag nrho tsis pub dhau 12 feeb.
6. Npaj npaim xa tuaj rau molding.

Gingerbread khob noom cookie tsis ua syrup

Kev tsim cov khoom noj khoom haus hauv txoj kev no muaj nws tus yam ntxwv:

1. Cov khoom xyaw uas tau teev tseg hauv daim ntawv qhia tau ua ntu zus mus rau hauv lub tais ntawm lub khob noom cookie sib tov: qab zib, dej, molasses, zhenka, invert syrup, ntau yam essences. Lawv sib tov rau 2-10 feeb, tom qab uas cov hmoov ci thiab dej tau ntim rau hauv lub tshuab.
2. Lub sijhawm kneading yog 5 mus rau 12 feeb. Nyob rau theem no, nws yog ib qho tseem ceeb los tswj nws cov av noo. Yog tias qhov ntsuas no sib txawv ntawm qib 23.5-25.5%, qhov zoo ntawm cov khoom tiav txo.
3. Qhov kub ntawm lub khob noom cookie yuav tsum yog 22 ° C. Yog tias nws siab dua, lub sijhawm kneading yuav tsum raug txo.
4. Gingerbread yog ci ntawm qhov kub ntawm 200-240 ° C.
5. Cov khoom tiav tom qab txias rau qhov kub ntawm 40-50 ° C yog npog nrog glaze, yog tias qhov no yog muab los ntawm cov thev naus laus zis los ua cov gingerbread nyoos.

Txoj kev tsim cov custard gingerbread

Cov thev naus laus zis ntawm cov khoom lag luam nthuav tawm suav nrog peb theem tseem ceeb:

1. Kev npaj syrup. Nyob rau theem no, qab zib, zib ntab thiab molasses ntxiv rau hauv dej, tus nqi uas tau qhia hauv daim ntawv qhia. Tom qab ntawd cov khoom xyaw yog rhuab mus rau qhov kub ntawm 65 ° C kom txog thaum cov suab thaj yaj tag. Sai li qhov loj ua homogeneous, lub syrup yuavready.
2. Brewing hmoov. Kub syrup yog poured rau hauv lub tais ntawm lub khob noom cookie kneading tshuab, thiab tag nrho cov hmoov nplej npaj rau gingerbread yog maj poured rau hauv. Yog hais tias qhov kub ntawm lub syrup yog qis dua 65 ° C, ces cov hmoov nplej yuav tsis brew. Lub khob noom cookie yog unloaded los ntawm lub tshuab, xa mus rau tshwj xeeb ntim thiab xa mus rau proofing.
3. Dough kneading. Cov hmoov nplej brewed yog rov xa mus rau lub tais thiab cov khoom siv ntxiv yog loaded, nrog rau cov hmoov ci yaj hauv dej. Lub khob noom cookie yog kneaded rau 30 mus rau 60 feeb. Tom qab ntawd nws raug xa mus rau molding thiab ci.

Gingerbread zoo cov qauv

Txhawm rau ntsuas gingerbread Kuv siv cov qauv hauv qab no:

1. Shape. Nws yuav tsum yog, convex, sib haum mus rau lub npe ntawm cov khoom.
2. Ntog. Nws yuav tsum qhuav thiab txawm, tsis muaj kab nrib pleb, hlawv. Rau cov khoom glazed, txheej yuav tsum yog ib yam.
3. Saj thiab tsw. Nws yog ib qho tseem ceeb uas lawv sib haum rau lub npe teev. Lub saj yuav tsum tsis txhob iab.
4. xim. Raw gingerbread yuav tsum yog lub teeb, creamy, thiab custard - tsaus ntxoov ntxoo. Porosity yog qhov zoo, tsis muaj qhov tsis sib xws.

Raw thiab custard gingerbread yuav tsum khaws cia ntawm qhov kub ntawm 18 ° C thiab av noo tsis siab tshaj 75%. Yog li ntawd lawv yuav tsis qhuav los yog stale.

Nyob zoo ib tsoom niam txiv kwv tij neej tsas sawv daws.

Cov khoom lag luam uas tau nthuav tawm yog ua los ntawm cov hmoov nplej siab tshaj plaws thiab qib thawj. Raw gingerbread tuaj yeem glazed thiab tsis muaj glaze. Neb ob leeg mas qab thiab qab heev.

Yog li, los ntawm hmoovntawm qib siab tshaj plaws tsim unglazed khoom nrog ntxiv ntawm ntau yam essences. Cov no yog Gingerbread "Mint", "Lemon", "Vanilla", "Children's" thiab lwm yam.

Cov khoom uas coated nrog glaze yog tsim los ntawm thawj qib hmoov nplej. Lawv yog tsim nyob rau hauv daim ntawv ntawm ntses, noog, nees. Gingerbread nrog filling muaj qhov nthuav saj: "Tula", "Nizhny Novgorod", "Vyazemsky" thiab lwm yam.

Recipe for raw homemade gingerbread

Cov khob noom cookie rau cov hmoov nplej no yog kneaded hauv ib theem ntawm qhov kub ntawm 22 ° C. Daim ntawv qhia no ua rau cov ncuav qab zib gingerbread nyoos yooj yim los npaj, tab sis txawm li cas los xij lawv tig tawm heev muag thiab qab heev.

Kev ua noj ua haus hauv tsev yog raws li nram no:

1. Sift hmoov (1 kg) nrog ci hmoov (20 g).
2. Nqa dej (450 ml) rau boil, ncuav qab zib (625 g) rau hauv. Boil lub syrup kom txog thaum granulated qab zib yog yaj tag, ces txias rau ib tug kub ntawm 20 ° C.
3. Ntxiv melted margarine (25 g), ib lub qe me me thiab mint essence (0.5 tsp) rau lub syrup chilled. Shuffle.
4. Ntxiv cov hmoov nplej nrog cov hmoov ci rau qhov tshwm sim loj. Knead lub khob noom sai sai.
5. Yob tawm lub khob noom cookie rau hauv ib txheej. Txiav tawm cov khoom siv lub khob noom cookie cutters thiab tso rau ntawm ib daim ntawv ci. Ci gingerbread rau 12 feeb ntawm 180 ° C.
6. Cov khoom txias nrog glaze raws li xav tau.

Custard Gingerbread tom tsev

rau kev sib pivPeb muab cov khoom noj hmoov nplej hauv txoj kev custard:

1. Hauv saucepan, nqa dej (1/3 khob) nrog qab zib (150 g) thiab zib ntab (100 g) rau boil. Txias lub resulting syrup rau 80 ° C.
2. Ntxiv 125 g ntawm hmoov, melted butter (30 g), qe, dej qab zib (0.5 tsp) thiab txuj lom rau cov kua kub loj. Sib tov. Tom qab ntawd, ntxiv 125 g ntawm hmoov nplej.
3. Knead lub khob noom cookie. Muab faib rau hauv cov pob uas hnyav 40 g txhua, tiaj me ntsis nrog koj txhais tes thiab muab tso rau hauv daim ntawv ci.
4. Ci custard gingerbread rau 15 feeb ntawm 200 ° C, txias, ces npog lawv nrog qab zib icing.