Thaum kub npaum li cas rau ci meringue: meringue zaub mov txawv los ntawm ntau lub teb chaws

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

Ntau tus neeg siv los hu ua meringue ib lub ncuav qab zib me me ua los ntawm cov protein ntau. Qhov no tsis yog qhov tseeb, meringue yog ib qho qab zib uas tuaj yeem ua lub hauv paus rau cov khoom qab zib ywj pheej - ncuav mog qab zib hu ua "meringue", los yog sau los yog kho kom zoo nkauj rau ncuav mog qab zib, cupcakes thiab lwm yam khoom noj khoom haus.

Ntau lub tebchaws tau tsim lawv tus kheej cov zaub mov txawv rau cov qab zib nrov. Thiab lawv txawv tsis tau tsuas yog nyob rau hauv lub filling los yog décor ntawm lub ncuav, tab sis kuj nyob rau hauv qhov tseem ceeb tshaj plaws - lub tshuab ntawm kev npaj. Cov txiaj ntsig meringue tuaj yeem ua crunchy, mos zoo li marshmallows, lossis gooey.

siv dag zog

Lub algorithm rau kev npaj meringue thaum xub thawj siab ib muag zoo li qhov yooj yim tshaj plaws: koj yuav tsum tau tuav cov dawb nrog qab zib, daim duab ntawm cov duab uas tsis ncaj ncees lawm los ntawm lub resulting cream thiab ci lawv nyob rau hauv qhov cub.

Txawm li cas los xij, ntau tus niam tsev tsis zoo siab qhov lawv tau txais cov khoom qab zib thawj zaug. Txhawm rau npaj cov ncuav qab zib, koj yuav tsum xav txog cov lus pom zoo hauv qab no:

1. cais cov khoom ntawm lub qekoj yuav tsum tau ceev faj heev, yog hais tias ib tug poob ntawm yolk nkag mus rau hauv cov protein, nws yuav tsis muaj peev xwm tuav nws. Muaj 2 txoj hauv kev los cais - tawm cov qe rau hauv ib nrab ntawm lub plhaub, thiab ncuav cov protein los yog, tom qab tawg lub qe, txav nws cov ntsiab lus rau hauv koj txhais tes, los yog rau hauv ib rab diav, los yog rau hauv ib rab diav tshwj xeeb nrog qhov. kom cov protein ntau.
2. Nws yog qhov zoo dua tsis txhob noj cov qe tshiab ua noj, ib lub lim tiam yuav ua. Nrog cov khoom zoo li no, cov protein yuav qhuav tawm - thiab nws yuav yooj yim dua los tuav nws ua npuas ncauj.
3. Qe yuav tsum tau muab tawm ntawm lub tub yees ua ntej thiab tos kom txog thaum lawv kub txog li 25 ° C. Cov proteins sov yog nplawm rau hauv cov npuas ntau dua, thiab cov nplaum nplaum kuj tuav tau zoo dua thaum ci.
4. Yuav ua kom cov khoom qab zib crunchy, cov proteins yuav tsum tau coj mus rau qhov tsim ntawm ntse peaks. Qhov no txhais tau hais tias yog tias koj rub ib feem ntawm cov nplaum nplaum nrog lub nplawm thiab muab nws ib qho zoo, ces nws yuav tawv rau hauv cov duab no thiab yuav tsis poob. Txwv tsis pub, lub ncov yog mos thiab koj yuav tsum tau qhib lub tov khoom dua. (Whipped qe dawb rau mos peaks yog zoo rau creaming ncuav mog qab zib thiab pastries.)
5. Tshaj tawm hom yuav tsum tau hloov kho. Ua ntej, qhov tsawg kawg nkaus ceev yog teem, thiab tom qab npuas tsim nyob rau hauv ua npuas ncauj, nws maj mam nce.
6. Rau qab zib, nws yuav tsum tau nchuav rau hauv cov protein maj mam, 1 tablespoon ib zaug. Txwv tsis pub, cov kua nplaum tiav yuav khom.
7. Qab zib raug pom zoo kom hloov nrog cov hmoov, qhov no yuav pab ua kom cov sib tov sib xyaw ua ke thiab sib dua.

Thaum kub npaum li cas los ci meringues hauv qhov cub thiab seb puas yuav kaw nws nyob ntawm hom qhov cub. Yog tias nws yog hluav taws xob, koj yuav tsum tau noj cov khoom qab zib thaumkaw qhov rooj. Qhov no yog vim lub fact tias xws li ib tug qhov cub tsis muaj cua duct. Thiab yog tias koj qhib nws, ces cua kub yuav tawm, thiab cua txias yuav coj nws qhov chaw, vim hais tias cov ncuav yuav poob lawv cov duab. Koj yuav tsum tos kom txog thaum cov khoom qab zib ci thiab txias, thiab tsuas yog tom qab ntawd tshem tawm.

Hauv qhov cub roj, meringues feem ntau yog siav nrog lub qhov rooj qhib.

Meringue saj thiab xim nyob ntawm qhov kub ntawm qhov meringue yog ci - nws tuaj yeem ua crispy, mos, ci tag nrho lossis tsuas yog sab nraud, beige lossis lub teeb xim av.

Yog ntau txoj kev xaiv:

• tig rau ntawm qhov cub ntawm 80-100 ° C thiab muab cov khoom qab zib rau 2 teev - cov ncuav qab zib yuav tsum tig tawm lub teeb thiab ci (koj yuav tsum tau saib xyuas cov xim hloov thiab tua hluav taws thaum tsaus ntuj nti tshwm. lub cream);
• ua noj ntawm 150 ° C - ces cov khoom qab zib yuav mos;
• yog tias muaj sijhawm me ntsis rau kev ua noj, nws raug tso cai rau ci cov nplaum ntawm 200 ° C rau ob peb feeb, thiab tom qab ntawd txo qhov kub ntawm 100 ° C rau ib nrab teev.

French recipe

French yog ib daim ntawv qhia classic qhov cub meringue.

Cov khoom xyaw: 100 g protein thiab 200 g qab zib.

Yuav ua li cas: ua ntej tuav cov protein, ntxiv ntsev me ntsis, ces maj mam ncuav hauv cov hmoov qab zib, txuas ntxiv sib tov kom txog thaum muaj zog peaks.

Thaum kub npaum li cas los ci lub meringue: muab cov khoom qab zib tso rau hauv qhov cub, preheated rau 150 ° C, thiab tua nws; Thaum lub qhov cub txias tag, lub meringue yuav npaj tau.

Dab tsi cov khoom qab zib yuav dhau los ua: lub teeb thiab airy, daim ntawv qhia noFeem ntau siv rau kev txhaws ntau dua li cov ncuav mog qab zib ib leeg, vim cov qab zib tsis ruaj khov thiab yuav tsis tsim cov paj lossis lwm cov ntawv nrog cov ntsiab lus me me.

Italian version

Cov khoom xyaw: 100 g protein, 100 ml dej thiab 200 g suab thaj.

Yuav ua li cas: Cov piam thaj yaj yuav tsum tau muab rhaub kom kub ntawm 121 ° C, tom qab ntawd koj yuav tsum tos kom txog thaum cov npuas ploj ntawm qhov sib tov, thiab maj mam hliv rau hauv cov protein, tuav kom txog thaum khov.

Qhov kub li cas rau ci meringue: ntawm 100 txog 150 ° C. Yuav kom tau txais lub meringue softer, koj yuav tsum ci nws ntev dua ntawm qhov kub thiab txias.

Yuav ua li cas cov khoom qab zib yuav tig tawm: mos thiab me ntsis custard, lub qab zib ua kom nws cov duab zoo, nws feem ntau tov nrog butter thiab lwm yam khoom xyaw los tsim ua ke ua ke.

Swiss khoom qab zib

Cov khoom xyaw: 100 g protein thiab 200 g qab zib.

Yuav ua li cas ua noj: proteins thiab qab zib yuav tsum sib tov thiab muab tso rau hauv ib da dej (kom cov dej tsis kov cov tais diav nrog cov sib tov) mus rau 50 ° C, lawv yuav tsum tau nce ntau zaus nyob rau hauv ntim. Tom qab ntawd tuav lub cream nrog ib tug tov.

Qhov kub npaum li cas rau ci meringue: ntawm 80 txog 100 ° C rau 2-4 teev.

Dab tsi cov khoom qab zib yuav dhau los ua: ruaj khov, curly ncuav qab zib thiab ncuav mog qab zib kho kom zoo nkauj yog tsim los ntawm cov qab zib no.

Yuav ua li cas ntxiv rau ncuav mog qab zib

Muaj ntau txoj hauv kev los ci cov khoom meringues hauv tsev. Koj tuaj yeem ntxiv txiv ntseej, chocolate,kua txiv hmab txiv ntoo. Berries, toppings, icing yog siv los kho cov khoom qab zib npaj txhij. Pab lawv nrog ice cream.

Txhawm rau npaj ntau xim meringues, es tsis txhob qe, koj yuav tsum yuav albumin - qhuav protein. Qe dawb yog 90% dej, yog li ntawd, nws cov hmoov analogue tuaj yeem diluted nrog cov kua, xws li kua txiv hmab txiv ntoo, hauv tib qhov piv (1 feem albumin rau 9 feem kua txiv hmab txiv ntoo).

Cov txiaj ntsig sib xyaw tuaj yeem nplawm nrog qab zib thiab ua noj ntxiv raws li txhua yam ntawm daim ntawv qhia. Cov meringues yuav yog xim tib yam li cov kua txiv xaiv.

Tsis tas li, txiv ntoo lossis chocolate tuaj yeem ntxiv rau cov protein tom qab nws tau nplawm kom muaj zog peaks. Cov khoom xyaw yuav tsum tau ua tib zoo sib xyaw rau hauv cream.

Meringues uas twb tau npaj lawm tuaj yeem txuas ntxiv mus kho thiab tsim cov khoom qab zib los ntawm lawv, piv txwv li, khob noom cookie feem ntau yog ua los ntawm ncuav mog qab zib.