Mousse ncuav qab zib! Daim ntawv rau mousse ncuav mog qab zib. Mousse Cake Recipe rau Beginners

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

Ranevskaya hais tias cov neeg uas xav kom poob phaus yuav tsum noj liab qab thiab pem hauv ntej ntawm daim iav. Niaj hnub nimno confectionery kos duab tso cai rau koj tsis quav ntsej cov khoom siv thiab noj cov ncuav mog qab zib mousse zoo tshaj plaws, saib ntawm ib daim npog nrog icing. Yog, tsis zoo tib yam, tab sis mirrored! Los ntawm txoj kev, qhov ntim ntawm lub teeb confit yuav soften lub pangs ntawm lub siab.

Cia peb kawm seb yuav ua li cas cov khoom qab zib zoo kawg thiab tam sim no tuaj txog thiab kawm ua noj nws ua raws li peb cov lus qhia ua ntu zus.

History of tshwm sim

Mousse ncuav mog qab zib yog Fabkis txoj kev tsim. Txhais los ntawm cov lus ntawm kev hlub, lo lus mousse txhais tau tias "ua npuas ncauj", uas zoo kawg nkaus qhia lub ntsiab yam ntxwv ntawm kev sib xws ntawm cov khoom qab zib.

keeb kwm ntawm mousse pib xyoo 1984. Thaum lub sij hawm ntawd, Fabkis kws ua zaub mov whipped zaub thiab ntses pib, kho cov kev ntxhib los mos nrog gelatin. Nws yog cov tais diav uas yog thawj zaug suav tias yog mousse.

Xav tsis thoob, qhov kev hloov pauv qab zib tau tsim tsis yog los ntawm tus kws ua zaub mov lossis tus kws ua zaub mov, tab sis los ntawm tus kws kos duab - Henri Toulouse-Lautrec, uas nyob rau xyoo 19th. Tus neeg pleev kob, paub thoob plaws lub tebchaws, tau dhau los ua ib tus neeg noj zaub mov uas xav txog kev tsim cov tais diav tib yam li kos duab. Nws yog nws uas tuaj nrog lub tswv yim los muab cov qhob noom xim kasfes nrog cov proteins. Lub resulting sib tov yog hu ua "Chocolate Mayonnaise". Cov khoom qab zib tau dhau los ua neeg nyiam tsis yog hauv Fabkis xwb, tab sis thoob plaws ntiaj teb. Tom qab ntawd, lub npe tshiab tshwm sim - chocolate mousse.

Nws tsuas yog xyoo 1977 uas yog cov qhob noom xim kasfes dawb tau tsim. Txog tam sim no, confectioners tau relentlessly sim nrog tsw thiab zoo nkauj yam ntxwv. Yog li ntawd muaj cov zaub mov txawv uas cov proteins tau hloov nrog qab zib, thiab cov npe ntawm cov khoom xyaw suav nrog butter thiab qab zib.

Hnub no, ncuav mog qab zib mousse yog cov khoom qab zib nrov tshaj plaws, nyiam rau nws txoj kev sib tw, lub teeb thiab saj zoo heev.

Yuav ua li cas ua haujlwm

Feem ntau, kev kho mob yuav tsum tau txheej.

1. Mousse ncuav mog qab zib puag. Nws tuaj yeem yog:

• txhua yam biscuit: vanilla, zib ntab, chocolate;
• shortbread: sucre, samble lossis breeze;
• exotic biscuits: almond, pistachio, hazelnut;
• "Emmanuelle" - lub hauv paus me me, ua tiav los ntawm cov txiv hmab txiv ntoo lossis txiv ntoo.

2. Mousse. Cov kev xaiv tsis kawg. Cov pib tshiab tau qhia kom pib nrog cov hauv paus: whipped cream thiab ntau hom chocolate. Ntau cov kev paub txog confectioners nyiam:

• creamy;
• raws li Italian meringue;
• ntawm txiv ntseej roj.

txhawm rau txhim kho qhov tsw, kua txiv thiab zest tau ntxiv rau txheej noCitrus txiv hmab txiv ntoo, thiab kuj flavored nrog tshuaj ntsuab: tarragon, mint, sage, rosemary thiab basil.

3. Sau. Feem ntau siv: confit - nruab nrab ntom thiab nrog ib tug zoo nkauj kev ntxhib los mos, parfait - nrog pieces ntawm berries thiab txiv hmab txiv ntoo, coolie - lub ilv tshaj plaws, saj zoo li gelled qab zib sauce.

4. Lub crispy txheej yog qhov tseem ceeb ntawm lub ncuav mog qab zib mousse. Nws tuaj yeem yog crumble, wafer crumb, streusel, praline, crustilat lossis nougatin.

5. Txheej. Thaum kawg, peb tau mus rau theem kawg ntawm kev tsim khoom qab zib. Npog lub delicacy nrog gloss, zoo dua hu ua daim iav glaze. Tsawg feem ntau siv chocolate velor. Thawj qhov kev xaiv yuav tsum muaj lub ntsej muag glossy uas koj tuaj yeem pom koj tus kheej xav txog hauv nws. Qhov thib ob yog tsim siv lub cuab yeej tshwj xeeb - airbrush. Qhov tshwm sim yog lub ncuav mog qab zib nrog cov nplua, velvety txheej uas koj xav kov.

6. Yuav ua li cas decorate ib tug mousse ncuav mog qab zib nrog daim iav glaze? Fresh berries, sublimated paj, confectionery kub los yog txheem chocolate décor feem ntau yog siv los ua décor. Cov khoom qab zib no nws tus kheej zoo nkauj heev, yog li koj yuav tsum paub qhov ntsuas thiab tsis txhob overdo nws nrog tus tsim.

Txhob dag, ua 5 txheej khoom qab zib tsis yog ib txoj haujlwm yooj yim. Tab sis txhua yam yuav ua haujlwm yog tias koj paub cov nuances ntawm kev ua noj thiab ua raws cov lus qhia raws nraim.

Xaiv cov pwm rau mousse ncuav

Tej zaum, Silikomart tau txais kev ntseeg siab ntawm cov neeg yuav khoom los ntawm cov khoom tam sim no. Raws li kev txheeb xyuas ntau, peb tuaj yeem hais tau yam xyuam ximtias cov khoom siv confectionery ntawm lub tuam txhab Italian, txawm tias hloov tau, yog qhov ruaj khov heev. Nws yog qhov yooj yim tsis yooj yim sua kom tawg cov ntawv no. Tsis xav tias lawv tau siv thaum lub ntiaj teb kev sib tw hauv kev kos duab kos duab. Yog li ntawd, yog tias koj txiav txim siab ua noj cov khoom qab zib, paub tias qhov zoo tshaj plaws tsos ntawm lub neej yav tom ntej delicacy ncaj qha nyob ntawm qhov zoo ntawm daim ntawv.

Silicone mousse ncuav mog qab zib pwm muaj qhov zoo hauv qab no:

• siv tau ntau yam - siv tau tsis yog rau khov xwb, tab sis kuj rau ci;
• kub tsis kam - "ua haujlwm" ntau ntawm -60 ° C txog + 230 ° C;
• kev nyab xeeb - silicones tsis muaj ntxhiab, tsis txhob tso cov tshuaj lom thiab tsis ua rau tib neeg noj qab haus huv;
• durability thiab saib xyuas yooj yim - nrog kev siv kom zoo yuav kav ntev dua ib xyoos.

Ua noj mousse ncuav mog qab zib hauv tsev: daim ntawv qhia ib kauj ruam

Cov txheej ci ntsa iab tshaj plaws tuaj yeem ua los ntawm strawberries, cherries, currants, raspberries. Blueberry confit yuav tig tawm tsis muaj tsawg dua qub. Txhua yam nyob ntawm koj nyiam saj thiab cov khoom ntawm tes.

txheej txheem ua noj ib kauj ruam:

1. Ncuav gelatin granules nrog dej txias. Nyeem cov lus qhia: cov neeg tsim khoom qhia lub sijhawm rau o ntawm pob.
2. Berries (pitted) sprinkle nrog qab zib thiab muab tso rau nruab nrab kub kom txog thaum cov khoom xyaw kawg yog yaj tag. Tom qab ntawd tos 3 feeb ntxiv. Txias me ntsis thiab sib tov nrog ib rab diav.
3. Nyob rau hauv txiv hmab txiv ntoo (80 ° C)nkag mus rau gelatin thiab cognac (tuaj yeem hloov nrog rum). Sib tov kom huv si. Cov sib tov yuav tsum tuaj tawm homogeneous yam tsis muaj pob ntawm gelatin.
4. Pho cov huab hwm coj mus rau hauv cov pwm silicone thiab tso rau hauv tub yees kom khov kom tiav.

NYIAJ Brownie

Kev npaj biscuit filling:

1. Melt butter nrog chocolate hauv da dej lossis hauv qhov cub microwave. Ntxiv qab zib thiab pib ntaus cov khoom xyaw ntawm qeeb qeeb.
2. Crack in ib qe.
3. Maj mam ntxiv ob hom hmoov.
4. Tshuaj pwm liberally nrog ib daim butter. Ncuav rau hauv batter.
5. Ci ntawm 170 ° C li 25 feeb.
6. Muab cov biscuit tiav rau hauv zaj duab xis thiab tso rau hauv tub yees li 10 feeb.

Glaze

txheej txheem ib ntus:

1. Pour gelatin nrog dej.
2. Ntxiv chopped los yog grated chocolate rau condensed mis nyuj.
3. Nyob hauv ib lub lauj kaub, sib tov kua qab zib nrog qab zib. Sau nrog dej. Muab tso rau hauv nruab nrab kub thiab coj qhov sib tov mus rau 102 ° C. Cov npuas me me yuav tsum tshwm sim ntawm qhov chaw. Tsis txhob ua rau npau taws.
4. Txias rau 85 ° C, ua ke nrog gelatin thiab condensed mis nyuj.
5. Tau qhov sib tov ntawm qis qis kom txog thaum tus.
6. Npog nrog zaj duab xis hauv kev sib cuag thiab tso rau hauv tub yees li ob peb teev.

Cov txheej txheem ntawm kev ua ncuav mog qab zib mousse rau cov neeg pib tuaj yeem hloov mus rau qhov teeb meem - qhov tsis muaj cov kua qab zib npaj tau ntawm tes. Tsis txhob txhawj, qhov xwm txheej yog kho tau heev. Nws tuaj yeem hloov taurov qab. Yuav ua li cas ua noj yog piav nyob rau hauv video.

Secrets ntawm zoo meej frosting

Ua ntej koj yuav tsum paub tias tsuas yog mousse ncuav mog qab zib yog npog nrog daim iav glaze. Hauv qhov no, cov khoom qab zib yuav tsum khov heev. Nov yog tib txoj hauv kev kom tau txais cov txheej txheem zoo kawg nkaus.

npuas me ua rau mob taub hau ntau. Thaum nplawm nrog ib rab diav, sim ua kom tiav tsis yog lub xeev foamy, tab sis qhov tsos ntawm lub funnel. Yog tias npuas ua daim ntawv, nco ntsoov lim lub icing los ntawm ib lub sieve zoo.

Koj tuaj yeem ua tiav xim ntom nrog titanium dioxide. Ntxiv cov hmoov me me kom txog thaum koj tau txais qhov ntxoov ntxoo uas xav tau. Rau cov xim kub lossis nyiaj xim, kandurin yog siv. Tab sis yuav tsum muaj ntau. Feem ntau ib qho kev pabcuam yuav siv tag nrho pob.

Yog tias cov ntaub ntawv condensation ntawm cov khoom tiav, blot lub ntsej muag ntawm cov khoom qab zib nrog daim ntawv phuam. Los ntawm txoj kev, cov lus qhia kuj tseem ceeb rau velor txheej. Qhov tseem ceeb yog ua tib zoo ua kom zoo li sai tau.

Ntau tus neeg xav paub yuav ua li cas npog lub ncuav mog qab zib nrog icing. Saib daim vis dis aus koj yuav nkag siab tias tsis muaj dab tsi nyuaj rau npog.

Thiab kawg, qhov kawg thiab qhov tseem ceeb tshaj plaws. Feem ntau, novice confectioners muaj teeb meem: lub icing slides tawm ntawm lub ncuav mog qab zib mousse nyob rau hauv ib tug lossis loj txheej. Qhov xwm txheej no nyuaj los kho, tab sis nws muaj peev xwm tiv thaiv nws. Glasage slips vim tias cov khoom qab zib khov yog feem ntau npog nrog cov thinnest, NW nyuam qhuav pom txheej ntawm cov dej khov. Tam sim no teb yuav ua li cas thaum nws melts? Yog lawm, nws hloov mus rau hauv dej thiab, ntawm chav kawm, ntws tawm ntawm cov khoom qab zibnrog frosting. Yog li ntawd, tom qab koj tau txais lub ncuav mog qab zib los ntawm lub freezer, smooth nws nrog koj txhais tes. Nyob rau hauv lub zog ntawm tshav kub, cov dej khov txheej yuav yaj thiab tag nrho cov seem yog pib glazing.

txheej txheem ua noj:

1. Raws li ib txwm, dilute gelatin nrog dej thiab tawm kom o.
2. Chop lub chocolate nrog rab riam lossis grater.
3. Nqa cov brownies tawm ntawm lub tub yees. Txiav tawm ib lub voj voog ntawm daim ntawv. Nws yuav tsum yog ob peb centimeters me dua li txoj kab uas hla ntawm silicone pwm uas koj npaj yuav sau lub ncuav mog qab zib.
4. Mash lub yolks nrog qab zib thiab vanilla.
5. 5 tablespoons cream sov li 70 ° C. Nyob rau hauv ib tug nyias kwj nrog tas li ntaus, nkag mus rau lub yolks. Ua kom tuab.
6. Ntxiv chocolate thiab gelatin. Tuav kom txog thaum huab cua txias rau 25 ° C.
7. Cais nplawm cov kua nplaum uas tseem tshuav kom txog thaum frothy. Maj mam ntxig rau lwm cov khoom xyaw.

Sib Tham

Thaum kawg, Mousse Cake Recipe for Beginners tau los txog rau theem kawg! Yog tias koj tsis tuaj yeem yuav cov pwm silicone, ces koj tuaj yeem hloov nws nrog ib qho kev tshem tawm tsis tu ncua. Tab sis ua ntej, qhwv cov npoo nrog cling zaj duab xis los tiv thaiv cov khaubncaws sab nraud povtseg.

Cov lus qhia ua ke:

1. Ncuav me ntsis tsawg dua li ib nrab ntawm cov chocolate mousse rau hauv lub thawv npaj thiab muab tso rau hauv lub freezer rau 10 feeb.
2. Muab confit rau hauv nruab nrab. Ncuav rau hauv me ntsis mousse kom maj mam npog lub berry txheej.
3. Tom qab cov brownies rau saum thiab ncuav tus somousse.
4. Muab ncuav mog qab zib rau hauv lub tub yees thaum hmo ntuj.
5. Thaum sawv ntxov, sov lub icing rau 30 ° C thiab ncuav tshaj cov khoom qab zib nrog nws. Yuav ua li cas qhov no ua tiav tau pom ua ntej hauv video.
6. Re-refrigerate kom tiav.

Yog li, peb ncuav mog qab zib npaj txhij. Tam sim no peb tau ntsib nrog txoj haujlwm nyuaj: hloov lub ncuav mog qab zib mousse mus rau lub substrate. Yuav ua li cas ua qhov no yam tsis muaj kev puas tsuaj rau txheej? Nws yuav nyuaj me ntsis, tab sis peb yuav tswj hwm. Ua ntej, hloov lub ncuav mog qab zib rau lub spatula (pastry spatula). Ua tib zoo muab tso rau ntawm lub ncoo. Maj mam nqa ib qho kawg ntawm cov khoom qab zib thiab tso ib rab riam hauv chav ua noj. Tshem lub spatula, txo lub ncuav mog qab zib, thiab maj mam ua tib yam nrog rab riam. Yog tias tsim nyog, koj tuaj yeem khoov cov npoo ntawm qhov nraub qaum me ntsis.

FAQ

Pom zoo tias kev npaj cov ncuav mog qab zib tsis yog ib teev. Tab sis txawm li cas los xij, saib qhov tshwm sim ntawm kuv txoj haujlwm, Kuv xav kom kov yeej qhov siab tshiab ntawm kev kos duab kos duab. Txhawm rau ua kom koj txoj kev kov yeej "mousse Olympus" yooj yim me ntsis, cia peb saib 5 cov lus nug nrov uas cov neeg pib ua ncuav qab zib nug hauv cov rooj sib tham thematic.

1. Yuav ua li cas txiav ib lub ncuav mog qab zib mousse? Rau kev txiav zoo nkauj (piv txwv li, rau daim duab), koj yuav tsum siv riam me ntsis sov. Nws yog txaus rau poob rau hauv dej npau npau los yog kub tshaj qhov hluav taws kub. Nco ntsoov so cov hniav txhua zaus kom tsis txhob smearing txheej.

2. Txee lub neej. Nyob rau hauv lub tub yees - tsis pub ntau tshaj peb hnub. Yog hais tias koj txiav txim siab muab tso rau hauv lub freezer, ces nyob rau hauv cov ntaub ntawv no cov khoom qab zib yuav kav ib xyoos! Qhov tseem ceeb yog ntim tau zoo hauv zaj duab xis.

3. Feem ntauzoo tsw ua ke? Nrog tsaus / dawb / mis nyuj chocolate: raspberry, strawberry, cherry, blueberry, apricot. Creamy mousse mus zoo nrog txiv tsawb los yog caramel.

4. Yuav ua li cas sib sau ua ke ib lub ncuav mog qab zib mousse? Ib yam li ib txwm. Txhawm rau ua qhov no, koj xav tau skewers lossis cov raj dej cawv. Retaining structures yog qhov tseem ceeb. Txwv tsis pub, txheej saum toj kawg nkaus yuav thawb mus rau hauv qab.

5. Puas muaj peev xwm hloov gelatin nrog agar-agar? Muaj tseeb tiag. Tab sis xws li lub ncuav mog qab zib tsis tuaj yeem khov, thiab mousse yuav tig mus ua kom tawg yooj yim.