Mousse ncuav mog qab zib. Daim iav glaze rau ncuav mog qab zib

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

Mousse ncuav qab zib zoo nkauj thiab qab heev. Muaj ntau txoj hauv kev los npaj nws. Peb yuav nthuav tawm tsuas yog ob peb yam yooj yim thiab pheej yig zaub mov txawv uas yuav tsis siv sij hawm ntau rau koj los siv.

Berry Mousse Cake Recipe

Thaum pom ib pliag, nws yuav zoo li tias kev npaj cov khoom qab zib no yuav tsum muaj sijhawm dawb thiab cov khoom xyaw ntau. Tab sis nws tsis yog. Txhawm rau siv daim ntawv qhia no, peb xav tau cov khoom nram qab no (rau biscuit):

• haus dej - 5 diav loj;
• hmoov nplej dawb - 8 diav loj;
• ci hmoov - txog 7g;
• beet qab zib - 8 diav loj;
• qe qaib loj - 3 daim

rau cream soufflé:

• khov blackberries - txog 100g;
• gelatine granules - txog 20 g;
• tuab strawberry yogurt - kwv yees li 250 ml;
• khov raspberries - txog 100g;
• beet qab zib - txog 100 g;
• moist granular tsev cheese - txog 250 g;
• khov blueberries - kwv yees li 100g

Rau cov qab zib li niaj zaus:

• txiv maj phaub flakes - txog 50 g;
• fresh txiv qaub - ½ txiv hmab txiv ntoo;
• condensed unboiled mis nyuj - kwv yees li 170g;
• qaub cream li tshiab li sai tau - txog 120 g.

rau impregnation:

• boiled dej - 100 ml;
• Amaretto liqueur - txog 1 diav loj;
• granulated qab zib - 2 khoom qab zib spoons.

Mousse ncuav mog qab zib, daim ntawv qhia uas peb tab tom txiav txim siab, yog lub teeb, muag heev thiab zoo nkauj. Txhawm rau npaj nws, koj yuav tsum xub knea lub khob noom cookie.

Qe qe yog sib xyaw ua ke nrog 4 diav suab thaj loj, thiab tom qab ntawd haus dej ntxiv rau lawv. Txuas ntxiv mus tuav cov khoom xyaw, cov hmoov nplej dawb yog maj mam nchuav rau hauv lawv, uas yog sifted ua ntej nrog rau ci hmoov.

Tom qab cov kauj ruam saum toj no, tuav cov qe dawb nrog cov qab zib residue cais (kom txog thaum lub siab tawv). Tshaj tawm qhov sib xyaw ua ke rau cov yolks thiab sib tov zoo.

Cov khob noom cookie tiav yog muab tso rau hauv ib daim ntawv nrog txoj kab uas hla ntawm 20 cm, uas yog them nrog daim ntawv ci ua ntej. Nyob rau hauv daim ntawv no, lub biscuit ci rau ib nrab ib teev ntawm qhov kub ntawm 200 degrees.

Cov ncuav mog qab zib tiav yog ua tib zoo tshem tawm thiab txias tag (kwv yees li 3 teev).

txheej txheem ua Mousse

Kuv yuav ua li cas thiaj ua tau lub ncuav mog qab zib-mousse? Tom qab ci biscuit, koj yuav tsum pib npaj cov cream soufflé.

Txhua cov txiv ntoo tau muab tso rau hauv lub tais tob thiab defrosted tag. Tom qab ntawd lawv yog nplawm nrog ib tug blender, tom qab ntxiv granulated qab zib. Coarse curd thiab strawberry yogurt kuj sib tov sib cais. rau qhov tau txaispureed berries ntxiv rau qhov sib tov thiab yeej zoo.

Ua kom lub ncuav mog qab zib mousse ruaj khov, gelatin yuav tsum tau ntxiv rau nws. Nws yog nchuav nrog dej me me (li 100 ml), thiab tom qab ntawd sab laug kom o rau 30 feeb. Tom qab ntawd, nws yog yaj hauv ib da dej thiab ntxiv rau curd-berry sib tov.

Yuav ua li cas thiaj tsim tau lub ncuav mog qab zib velor mousse? Lub biscuit txias tag yog txiav nyob rau hauv ib nrab, thiab ces moistened nrog ib tug tshwj xeeb impregnation. Nws yog ua tiav raws li nram no: boiled dej yog tov nrog Amaretto liqueur thiab granulated qab zib.

Txhawm rau tsim cov khoom qab zib zoo li no, koj yuav tsum siv daim ntawv tshem tawm. Ib qho ntawm cov ncuav qab zib uas ntub dej yog nteg tawm ntawm nws hauv qab, thiab tom qab ntawd 2/3 ntawm cov txiv hmab txiv ntoo mousse. Tom qab ntawd, lub ncuav mog qab zib yog npog nrog biscuit thib ob thiab ntxiv nrog rau cov soufflé cream.

Nyob rau hauv daim ntawv no, cov khoom ib nrab yog muab tshem tawm nyob rau hauv txias (rau tag nrho hmo ntuj). Thaum lub sij hawm no, lub mousse yuav tsum harden tag nrho. Thaum sawv ntxov, lub nplhaib raug tshem tawm ntawm cov khoom qab zib thiab pauv mus rau lub ncuav mog qab zib.

Ua ib lub ncuav mog qab zib mousse nrog velor nto, peb xav tau cov qaub cream dawb. Rau nws cov kev npaj, condensed mis nyuj thiab tshiab qaub cream yog whipped. Thaum nplawm cov khoom xyaw, maj mam ntxiv kua txiv qaub rau lawv.

Tom qab cov tuab tuab, nws tau siv tam sim rau nws lub hom phiaj.

Peb ua khoom qab zib thiab ua noj rau lub rooj

Tom qab lub ncuav mog qab zib mousse hardens nyob rau hauv lub tub yees, nws yog kiag li smeared nrog qaub cream (xws lisuav nrog rau sab), thiab tom qab ntawd sprinkled nrog txiv maj phaub flakes, tsim ib hom velor. Hauv daim ntawv no, cov khoom qab zib rov qab xa mus rau lub tub yees, tab sis rau 2 lossis 3 teev.

Ua ntej noj, lub ncuav mog qab zib mousse yog dai kom zoo nkauj nrog cov txiv hmab txiv ntoo tshiab. Nws tau muab rau cov qhua ntawm cov saucers zoo nkauj nrog rau cov tshuaj yej kub thiab muaj zog.

Ua mousse ncuav mog qab zib nrog daim iav glaze

Npaj cov khoom qab zib no yooj yim thiab yooj yim. Yog tias koj ua raws li tag nrho cov lus pom zoo tau piav qhia, koj yuav tau txais tsis tau tsuas yog ib qho qab heev, tab sis kuj yog ib qho khoom qab zib zoo kawg nkaus. Txhawm rau npaj nws, peb xav tau cov khoom lag luam hauv qab no (rau biscuit):

• dawb sifted hmoov - txog 75 g;
• zoo zoo unsweetened cocoa hmoov - kwv yees li 50g;
• qe qaib - 4 pcs.;
• ci hmoov - 5g;
• granulated qab zib - txog 130 g;
• butter melted thiab chilled - txog 30 g.

Rau cov txiv hmab txiv ntoo impregnation:

• beet qab zib - txog 100 g;
• khov lossis tshiab cranberries - kwv yees li 150 g;
• pitted dark cherries - 100 g;
• cranberry liqueur - txog 50 ml (tuaj yeem hloov nrog rum);
• qhuav barberry - 3g

Rau dawb cream:

• 3 qe qe;
• qab zib me me - txog 40 g;
• qes-fat cream - txog 250 ml;
• vanilla (pod) - ½ pcs.;
• gelatin sheet - 4 g (1 daim).

Rau cherry mousse:

• fresh pitted cherries - 250 g;
• Small sugar - 50r;
• qe dawb - 2 pcs.;
• beet qab zib - 110 g;
• haus dej - 30 ml;
• rog rog - 250 ml;
• daim ntawv gelatin - 8g (2 nplooj ntawv).

Rau chocolate mousse:

• dub chocolate - 200 g;
• hnyav cream - 240 ml;
• mis nyuj rog - txog 90 ml;
• qab zib me me - 30 g;
• vanilla (pod) - ½ pcs.;
• yolks - txog 30 g.

Rau daim iav glaze:

• daim ntawv gelatin - txog 8g;
• haus dej - kwv yees li 120 g;
• qab zib me me - txog 145 g;
• cocoa hmoov - txog 50 g;
• hnyav cream - txog 100 ml.

Kev npaj biscuit thiab berry soak

Yuav ua kom lub ncuav mog qab zib chocolate mousse, koj yuav tsum tau ci biscuit loj. Txhawm rau ua qhov no, cov qe qaib tau raug ntaus nrog suab thaj (kwv yees li 10 feeb), thiab tom qab ntawd ntxiv ib qho xoob sib xyaw, suav nrog cov hmoov nplej, cocoa thiab ci hmoov. Tom qab sib tov cov khoom, melted thiab chilled butter yog maj mam qhia rau lawv.

Tau txais lub khob noom cookie khov, nws tau muab tso rau hauv daim ntawv ntiav (koj tuaj yeem siv daim ntawv ci), npog nrog parchment, thiab ci hauv qhov cub li ntawm ib nrab teev.

Tom qab ua noj ua haus, lub ncuav mog qab zib raug tshem tawm, muab tso rau ntawm lub ncuav mog qab zib loj thiab txias tag. Yog li ntawd lub biscuit tsis tig tawm dhau qhuav, nws yog moistened nrog ib tug tshwj xeeb impregnation. Ua li no, boil lub cranberries ua ke nrog qab zib thiab qhuav barberry (li 7-10 feeb), thiab ces yeej nrog ib tug blender thiabrubbed los ntawm lub sieve.

Caw, cherries yog ntxiv rau lub resulting berry puree thiab raug kev kho cua sov rau lwm 10 feeb. Tom qab ntawd, lub impregnation yog txias thiab siv rau lub ncuav mog qab zib txias.

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1. daim ntawv Gelatin soaked hauv dej txias thiab tso cai rau o.
2. Yuav qe qe thiab qab zib rau hauv ib lub tais nyias.
3. Ncuav qab zib rau hauv ib lub lauj kaub me me, ntxiv vanilla thiab kub tshaj qhov kub tsawg yam tsis muaj boiling.
4. Ncuav cov nplaum kub rau hauv me me rau cov yolks, tas li stirring cov khoom xyaw nrog ib tug whisk.
5. Cov txiaj ntsig tau muab tso rau ntawm qhov hluav taws kub me me thiab coj mus rau 85 degrees (tsis txhob boil).
6. Tshem cov nplaum nplaum los ntawm tshav kub, ntxiv gelatin rau nws, do kom txog thaum yaj, lim los ntawm lub sieve thiab tuav nrog rab.
7. Cov tuab tuab yog nchuav rau hauv pwm thiab txias kom khov.

1. Gelatin yog tsau hauv dej txias.
2. Pitted cherries yog boiled nrog qab zib (10 feeb), nplawm nrog ib tug blender thiab tso cai rau boil dua.
3. Gelatin yog ntxiv rau qhov sib tov txias thiab do zoo kom txog thaum yaj.
4. Dej thiab qab zib yog boiled rau hauv syrup thiab ncuav nyob rau hauv ib tug nyias kwj mus rau hauv lub qe dawb, uas yog ntaus kom khov.
5. Hav cream yog nplawm tas li thiab ntxiv rau qhov sib xyaw ntawm cherry puree thiab qe dawb.

Ua chocolate mousse

1. Chocolate melted in da dej.
2. Cua mis nyuj nrog vanilla nyob rau hauv ib lub lauj kaub cais.
3. Cov yolks raug ntaus nrog suab thaj kom txog thaumtuab, thiab ces ncuav nyob rau hauv cov mis nyuj kub, stirring tsis tu ncua nrog ib tug whisk.
4. Muab cov khoom xyaw tso rau ntawm qhov cub, lawv tau rhaub rau 85 degrees.
5. Rau qhov tshwm sim, cov qhob noom xim kasfes melted yog nchuav rau hauv me me thiab tuav nrog nplawm.
6. Chocolate mousse yog txias rau chav tsev kub thiab ua ke nrog hnyav whipped cream.

Npaj daim iav glaze

Daim iav icing rau lub ncuav mog qab zib yooj yim heev los npaj. Gelatin yog soaked nyob rau hauv dej txias. Qab zib, dej thiab qab zib yog coj mus rau boil, ces cocoa ntxiv thiab do.

Tshem tawm cov khoom xyaw los ntawm qhov cub, ntxiv cov o gelatin rau lawv, thiab tom qab ntawd tuav nrog lub tshuab nqus dej kom txog thaum tus.

Yuav ua li cas kom raug?

Mousse ncuav mog qab zib nrog daim iav glaze yog yooj yim heev rau daim. Ib lub qab zib dawb yog kis rau ntawm lub ncuav mog qab zib, khov rau hauv lub tub yees. Tom ntej no, cov khoom qab zib yog them nrog cherry thiab chocolate mousse.

Txhawm rau tiv thaiv daim iav glaze rau lub ncuav mog qab zib los ntawm kev sib kis, nws raug nquahu kom ua tag nrho cov lus piav qhia hauv lub ncuav mog qab zib sib sib zog nqus.

Tom qab cov khoom qab zib tsim, nws muab tso rau hauv lub tub yees li 12-15 teev. Tom qab lub sijhawm no, lub ncuav mog qab zib tau txiav thiab nthuav tawm rau lub rooj nrog rau ib khob tshuaj yej.