Mis glaze: daim ntawv qhia ua noj

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

Glaze yog qhov kho kom zoo nkauj ntawm Easter ncuav mog qab zib thiab Christmas gingerbread. Nws muaj pes tsawg leeg yog qhov yooj yim heev, tab sis txhua tus paub tias ua qhov kev kho kom zoo nkauj no yog qhov nyuaj heev. Peb tsab xov xwm yog devoted rau intricacies ntawm kev npaj mis nyuj glaze. Yog tias koj mloog cov lus qhia hauv qab no, ces txawm tias thaum siav thawj zaug, nws yuav zoo siab rau koj nrog nws cov khoom zoo heev. Nyob rau hauv thawj ib feem ntawm tsab xov xwm, peb yuav qhia koj yuav ua li cas lub classic glaze yog ua. Thiab peb yuav mob siab rau qhov thib ob rau qhov sib dua ntawm cov khoom siv kho kom zoo nkauj rau ci.

Yuav ua li cas yog icing

Yog tias koj yuav ua lub ntsej muag classic, ua siab ntev thiab muaj sijhawm dawb. Qhov no yog ib qho nyuaj heev. Ntau yam nyob ntawm qhov kev txawj ntse thiab kev xav ntawm tus ua noj, vim hais tias ntawm txhua theem ntawm cov mis nyuj glaze sib txawv. Qhov tseeb, qhov no yog qhov nyuaj ntawm nws cov khoom siv.

Cov glaze tiav yuav tsum tsis txhob tawg, tawg, ntxhib, tuab lossis pob tshab. Zoo tagnrho cov mis nyujicing rau lub ncuav mog qab zib, ncuav mog qab zib Easter los yog gingerbread - dawb, du thiab ci. Feem ntau nws tsis tau npaj rau yav tom ntej, vim nws sai sai hardens thiab nws elasticity tsis rov qab los. Qhov no tsis siv rau thawj daim ntawv qhia xwb.

Peb hom kev sib xws

Rau ncuav mog qab zib thiab Easter ncuav mog qab zib, mis nyuj icing yog ua kom elastic thiab tuab dua li gingerbread. Nws yuav tsum kis me ntsis thiab lo zoo rau saum npoo ntawm biscuit. Cov smudges tuab tau tso cai rau ntawm ob sab ntawm Easter ncuav mog qab zib - qhov no yog kev kho kom zoo nkauj ntxiv.

Raws li gingerbread, ntawm cov lace yog pleev xim rau icing, nws yuav tsum ua kua ntau dua, vim tias cov kab nyias nyias, cov khoom zoo nkauj dua.

Qhov thib peb siv icing yog los kho cov tsev gingerbread. Hauv qhov no, nws yog tinted nrog zaub mov xim. Nws yuav tsum tsis txhob khiav tawm ntawm cov txheej txheem, tawg los yog nyias los yog tuab.

Raws li koj pom, mis nyuj khov txawv. Los ntawm tus kws tshaj lij ua zaub mov, yuav tsum muaj kev ntsuas ntau heev, txawm tias yog hom flair. Tib txoj kev los kawm yuav ua li cas glaze khoom qab zib yog los ntawm kev sim thiab ua yuam kev. Peb cov lus pom zoo tau rov ua dua los ntawm ntau tus kws ua zaub mov. Peb cia siab tias lawv yuav pab koj hauv koj qhov kev sim ua noj thiab koj tseem yuav tiv thaiv koj txoj haujlwm.

Nco ntsoov rau txoj kev sib xws

Yuav kom nkag siab yuav ua li cas thiaj ua kom cov mis nyuj khov khov, homogeneous thiab dawb yam tsis ntxiv mis nyuj lossis xim, koj yuav tsum nkag siab txog kev siv tshuab. Tom qab tag nrho, icing yog, qhov tseeb, qab zib syrup, thiab, raws li koj paub, nws nyhavcrystallization, los yog candied. Hauv kev tsim khoom lag luam, cov cuab yeej no tau sib txuas los ntawm kev ntxiv cov piam thaj hloov pauv lossis cov kua txiv molasses. Hauv tsev, nws yooj yim dua los siv citric acid rau cov laj thawj no. Nws yog kim tshaj li molasses thiab invert syrup, tab sis nws khaws cov qauv ntawm qab zib crystals zoo dua. Rau citric acid ci hauv tsev, koj xav tau tsawg heev, yog li ntawd, nws yuav tsis ua rau koj lub hnab nyiaj ntau dhau. Nws yog ntxiv thaum lub syrup boiled.

Qab zib muaju hauv glaze yog me me, tsis paub qhov muag - yog vim li cas cov glaze zoo li mos thiab creamy.

Recipe 1 (classic)

250 g ntawm granulated qab zib thiab 30 g ntawm txiv qaub kua txiv yuav siv los npaj glaze. Cov dej yog coj los sib piv rau qab zib, ua ib mus rau peb. Qhov no yog qhov tsawg kawg nkaus ntawm cov dej uas cov piam thaj yuav yaj tag. Nyob rau hauv peb cov ntaub ntawv, qhov no yog hais txog 80-90 g. Qhov piv ntawm cov khoom xyaw yog arbitrary - qhov kev npaj ntawm lipstick yog txiav txim nyob rau hauv tus txheej txheem ntawm boiling lub syrup thiab evaporating tshaj dej. Yog tias nws dhau los ua ntau dhau, ces nws zoo dua me ntsis - koj tsuas yog yuav tsum tuav cov syrup ntawm hluav taws ntev me ntsis.

First stage

Muab lub lauj kaub uas tsis yog-enameled hnyav hauv qab thiab ncuav qab zib rau hauv nws. Ncuav nyob rau hauv dej thiab muab tso rau ib tug me me hluav taws. Do kom txog thaum cov suab thaj yaj tag.

Ua kom qhov hluav taws kub hnyiab thiab nqa cov syrup mus rau boil. Txij lub sij hawm mus so cov piam thaj los ntawm ob sab ntawm lub lauj kaub. Nws yog qhov yooj yim los ua qhov no nrog cov txhuam silicone. Yog hais tias cov clots tsis ntxuav, lawv yuav poob mus rau hauv lub tiav lawm glaze, thiab cov suab thaj yuav sai sai crystallize mus rau hauv loj feem. Hauv kev tsim cov suab thaj, nws yog nrog kev pab los ntawm cov kua qab zib npaj tau ntxiv rau syrup uas lawv ua tiav cov khoom qab zib granulated nrog cov muaju ntawm tib qhov loj thiab cov duab.

Cia cov kua qab zib boil rau 4-5 feeb. Tom qab ntawd ntxiv citric acid rau nws.

theem ob

Tam sim no nws yog lub sijhawm los txiav txim siab qhov kev npaj ntawm syrup. Txhua yam yuav tsum tau ua kom sai thiab ua tib zoo. Ua ntej, vim tias txhua qhov thib ob ntxiv yuav cuam tshuam rau qhov zoo ntawm glaze, thiab qhov thib ob, vim nws kub thiab nplaum, koj tuaj yeem tau txais qhov kub hnyiab.

Daim tshev kev npaj tau txhais raws li hauv qab no. Koj yuav tsum tau npaj ib lub tais ntawm dej txias ua ntej - koj yuav txo qis ib diav ntawm syrup rau hauv nws thiab xyuas nws cov softness. Ua li no, ncuav ib feem peb ntawm ib tug teaspoon ntawm syrup thiab dipped nyob rau hauv dej rau ob peb feeb. Tshem tawm tam sim ntawd thiab nco ntsoov ua tib zoo. Yog hais tias koj tswj ua ib lub pob mos, tam sim ntawd tshem tawm cov syrup los ntawm tshav kub. Nws npaj txhij. Tam sim no nws yog lub sijhawm rau kauj ruam tom ntej.

Third stage

Yuav ua kom cov kua txiv hmab txiv ntoo ua kua mis-dawb, nws yuav tsum tau nplawm. Qhov teeb meem yog yooj yim. Classic glaze yog kneaded rau ib tug dawb qab zib los ntawm ncab nws nrog ib tug plooj (porcelain riam) rau ntawm ib tug marble board.

Glaze yog nchuav rau ntawm lub rooj tsavxwm. Tom qab ntawd cov riam yog tsa, txav thiab txo qis kom txog thaum nws ua uniformly dawb. Cov txheej txheem no ntev heev. Ntawmlub xub ntiag ntawm ib tug tov khoom thiab nozzles rau nplawm khob noom cookie yuav txo tau ob peb zaug.

Txhawm rau ua haujlwm nrog lub tshuab tov khoom, koj yuav tsum nqa ob lub tais ntawm qhov sib txawv - muab dej khov rau hauv ib qho loj, thiab ncuav syrup rau hauv ib lub me me. Nws kuj yog tsim nyog los ncuav loj (chestnut-loj) daim ntawm cov dej khov rau nws. Whisk frosting nrog dej khov. Nws yuav yaj thiab txias lub glaze, tab sis dej yuav tsis sib tov nrog nws. Ces koj cia li nchuav nws tawm. Whipping nrog dej khov txo lub sij hawm nws yuav siv cov kua qab zib rau glaze rau 10-15 feeb, thaum nplawm rau ntawm marble board yuav siv sij hawm tsawg kawg yog 40 feeb.

Kev txiav txim siab qhov kev npaj ntawm glaze yog yooj yim heev. Qhov no tuaj yeem pom los ntawm txoj kev syrup hloov nws qhov sib xws thiab xim. Thaum nws tig dawb, nres thiab ua kom yooj yim, zoo li rhuab plasticine, lub icing yog npaj txhij. Muab qhwv rau hauv ib daim ntaub ntub thiab muab tso rau hauv lub thawv yas. Tom qab ib hnub, glaze stabilizes, thiab nws tuaj yeem siv tau - tsuas yog sov nws me ntsis hauv da dej los yog ze ntawm lub roj teeb sov. Koj tuaj yeem siv nws nrog lub spatula, smearing lub npoo ntawm biscuit, los yog muab tso rau hauv ib lub cornet, rau nyem tawm nyob rau hauv daim ntawv ntawm ib tug nyias thread thiab kos duab.

Cov frosting ua raws li daim ntawv qhia no tuaj yeem khaws cia hauv lub tub yees kom ntev npaum li koj nyiam.

Tom ntej - peb daim ntawv qhia ntxiv. Lawv yog cov yooj yim tshaj li thawj, tab sis hais txog saj thiab tsos lawv nyob rau hauv tsis muaj txoj kev inferior rau nws.

Marshmallow

Yooj yim thiab nrawm ua marshmallow icing. Tsis zoo li cov classic, daim ntawv qhia uas tau muab los saum toj no, nws tsis khaws cia rau lub sijhawm ntev. Nws yog sivncaj nraim. Lub ntsiab kom zoo dua ntawm no glaze yog tias txawm ib tug beginner yuav ua tau. Nws ib txwm hloov tawm homogeneous, kev sib tw thiab yas. Nws hardens on to top, tab sis tseem moist thiab mos nyob rau hauv. Vim li no, yog tias cov phiaj xwm suav nrog cov khoom zoo nkauj ntawm lub ncuav mog qab zib lossis Easter ncuav mog qab zib, qhov no yuav tsum tau ua sai sai, kom txog thaum lub icing tau poob nws cov nplaum. Los ntawm txoj kev, nws yog qhov no mis nyuj khov rau Easter ncuav mog qab zib uas haum tshaj plaws.

Txhawm rau npaj nws, koj yuav tsum noj 100-gram pob ntawm marshmallows, ib tablespoon ntawm butter, tib tus nqi ntawm txiv qaub kua txiv thiab los ntawm 120 mus rau 150 g ntawm hmoov qab zib. Cov lus zais ntawm qhov zoo sib xws ntawm qhov glaze no yog qhov tseeb hauv kev siv cov hmoov qab zib. Xuab zeb - tsis muaj txoj kev! Hloov cov marshmallows, koj tuaj yeem noj marshmallows, tab sis hmoov tsis tuaj yeem hloov nrog qab zib. Nws crunchy crystals yuav lwj tag nrho cov khoom qab zib. Cov glaze no kuj ua noj sai heev, yog li siv da dej kom tsis txhob kub hnyiab.

Ncuav marshmallows rau hauv ib lub lauj kaub me me, ntxiv roj thiab citric acid. Muab lub lauj kaub no tso rau hauv lub thawv loj ntawm dej kub. Muab tso rau ntawm hluav taws. Do. Tom qab zafir tau yaj, pib ncuav rau hauv cov hmoov. Do txhua lub sijhawm. Txiav txim siab qhov ntom ntawm kev sim. Cov kua dej ntau dhau yuav khiav tawm ntawm lub khob noom cookie, thiab tuab heev yuav nyuaj rau thov.

ncuav Easter ncuav mog qab zib nrog kub icing, sprinkle ntau xim dragees rau sab saum toj thiab tawm mus rau harden. Tom qab ob peb kaum feeb, lub glaze yuav tau, raws li lawv hais, kev nthuav qhia.

Nrog creamy saj thiab vanilla aroma

Milky white icing with creamsaj tuaj yeem tau txais yog tias koj ua raws li thawj daim ntawv qhia, tab sis tsis yog dej, noj mis nyuj. Citric acid tsis raug tso cai, vim nws instantly curdles mis nyuj thiab tsis muaj icing yuav ua hauj lwm. Hloov cov kua qaub, siv molasses lossis qabzib phoov. Nws yuav siv sij hawm ntev me ntsis los ua noj cov glaze nrog lawv, tab sis nws yog guaranteed tsis crystallize. 50 g ntawm butter ntxiv thaum kawg ntawm kev ua noj yuav ua rau cov icing ci, thiab vanillin tsw. Kev npaj ntawm glaze tuaj yeem kuaj xyuas raws li hauv qab no: poob me ntsis glaze rau hauv ib khob dej txias. Yog hais tias nws ntog mus rau hauv qab nyob rau hauv daim ntawv ntawm ib tug tuab ncuav mog qab zib, ces nws yog npaj txhij. Thov nws nrog txhuam hauv ob peb txheej.

Los ntawm chocolate bar

Cov mis nyuj dawb chocolate icing yog ua tom qab lub ncuav qab zib, ncuav mog qab zib lossis ncuav mog qab zib twb tau ci thiab txias. Nws tsis yog ua ntej. Tau kawg, khov azure tuaj yeem xa rov qab mus rau lub xeev ua kua, tab sis qhov no yog txoj haujlwm ntev thiab ua haujlwm hnyav. Raws li txoj cai, tsuas yog cov icing raws li thawj daim ntawv qhia ua ntej.

Rau cov mis nyuj chocolate glaze, tawg qhib 100g chocolate bar thiab tso rau hauv saucepan. Muab lub lauj kaub no tso rau hauv ib lub tais ntawm boiling dej. Ntxiv ib co mis nyuj (30-40 g) thiab hmoov qab zib (175 g) nyob ntawd. Do kom txog thaum ua tiav homogeneity. Thov frosting thaum nws sov.

Dub qhob noom xim kasfes yuav ua rau xim av, thiab dawb yuav ua rau cov xim dawb dawb zoo nkauj heev. Daim ntawv qhia thiab tshuab ua noj yog tib yam hauv ob qho tib si. Qhov xwm txheej nkaus xwb yog tias chocolate, rau qhov laj thawj pom tseeb, yuav tsum tsis txhob muaj txiv ntseej,puffed rice thiab candied fruit.

Cov kws ua zaub mov noj hais tias nws yooj yim los ua kom zoo frosting, tab sis nws yeej tsis ua haujlwm thawj zaug. Yog vim li cas yog lub thickness ntawm lub icing thiab lub thickness yog txawv rau txhua leej txhua tus, vim hais tias cov khoom ntawm syrup nyob ntawm txhua txhua thib ob, nyob rau hauv qhov kub thiab txias ntawm lub burner nplaim taws, txawm nyob rau hauv thickness thiab txoj kab uas hla ntawm lub hauv qab ntawm lub lauj kaub. Koj yuav tsum tau npaj rau qhov no. Qhov tseeb sib xws yog feem ntau ua tiav ntawm qhov thib ob lossis thib peb sim.