How to make mirror glaze mousse cakes: recipes

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

Mousse ncuav mog qab zib nrog daim iav glaze yog ib qho khoom qab zib zoo nkauj thiab qab heev uas tau dhau los ua neeg nyiam. Lub tshuab rau kev npaj cov khoom cua tsis yog qhov nyuaj, tab sis koj yuav xav tau kev ua siab ntev thiab sijhawm.

Mousse ncuav mog qab zib nrog daim iav glaze. Daim ntawv qhia nrog lus

Cov khoom qab zib yooj yim no yuav raus koj hauv lub ntiaj teb ua noj ua haus. Peb yuav qhia rau koj paub meej yuav ua li cas ua kom muag caramel mousse, chocolate icing thiab cranberry crème brulee. Ua ntej koj pib ua, ua tib zoo kawm daim ntawv qhia. Yog li, daim iav glaze mousse ncuav mog qab zib yog dab tsi?

Biscuit Cov khoom xyaw:

• qe qaib - ob daim.
• Butter - 60 grams.
• Qab Zib - 65 grams.
• Nplej hmoov ntawm qib siab tshaj - 62 grams.
• pob kws hmoov - ib nrab ib tablespoon.
• Ntsuab ntsev.

Rau mousse noj:

• Daim ntawv gelatin - xya grams.
• Qe qe - peb daim.
• Hav cream - 100 grams.
• Candies "Korovka" - 120 grams.
• Dawb qab zib - 20 grams.
• Dej - 20 ml.
• Butter - 35 grams.
• Qib ntsev.
• Whipping cream - 170 grams.

Daim iav glaze peb yuav npaj los ntawm:

• 12 grams ntawm gelatin.
• 160 grams 33% cream.
• 240 grams qab zib.
• 100 grams dej.
• 80 grams qabzib syrup.
• 80 grams ntawm cocoa.

Daim iav Glaze Mousse Ncuav mog qab zib siv sijhawm 12 teev los ua. Daim ntawv qhia yuav tsum tau ua nyob rau hauv theem:

• Ua ntej npaj biscuit, creme brulee thiab vanilla punch.
• Tom ntej no, koj yuav tsum npaj cov mousse thiab sib sau ua ke.
• kawg, cia peb ua icing thiab kho kom zoo nkauj ntawm cov khoom qab zib.

Mousse ncuav mog qab zib nrog daim iav glaze, cov zaub mov uas peb muab rau koj ntawm nplooj ntawv no, tsis tuaj yeem hu ua khoom qab zib yooj yim. Yog li ntawd, ua siab ntev thiab nyeem peb cov lus qhia ua tib zoo.

YYuav ua li cas ua biscuit

Ua ntej tshaj plaws, tig lub qhov cub thiab kub rau 190 degrees. Muab ib daim pam silicone rau ntawm daim ntawv ci los yog kab nrog daim ntawv parchment. Ua raws li peb cov lus qhia:

• Qhuav lub butter hauv microwave lossis hla dej da dej. Cia txias.
• Sift hmoov, sib tov nrog hmoov nplej thiab ntsev.
• Thov tso lub tais khoob tseg ntawm dej. Quav qe rau hauv ib lub tais thiab ntxiv qab zib. Yeej nrog ib tug tov ntawm tsawg ceev kom txog thaum lub sib tov triple nyob rau hauv loj. Tshem lub tais ntawm lub qhov cub thiab txuas ntxiv nplawm rau ob peb feeb ntxiv.
• Maj mam quav hauv cov hmoov nplej rau hauv qhov sib tov txias.
• Knead lub batter thiab ua tib zoo hliv nws mus rau hauv silicone lev. Ci lub resulting txheej rau ib quarter ntawm ib teev.

Txias lub khob noom cookie tiav, thiab tom qab ntawd txiav tawm ib ncig ntawm qhov loj me los ntawm nws. Cov khib nyiab tuaj yeem siv los ua lwm cov ncuav qab zib lossis khoom qab zib.

Kreme brulee

Peb tseem npaj cov ncuav mog qab zib nrog daim iav glaze. Daim ntawv qhia rau ib tug qab berry flavored filling yog yooj yim heev:

• Beat the yolks with sugar.
• Muab cov nplaum nplaum thiab mis nyuj tso rau hauv lub lauj kaub, ntxiv vanilla noob rau lawv. Nqa cov kua rau ib lub boil, thiab ces ncuav nws mus rau hauv lub qe sib tov. Do cov zaub mov thiab xa rov qab lub saucepan. Noj cov nplaum kom txog thaum nws thickens (tab sis tsis txhob coj mus rau boil!).
• Muab cov txiaj ntsig ua rau hauv cov pwm silicone, thiab tom qab ntawd muab ob peb defrosted los yog tshiab cranberries nyob rau hauv txhua qhov kev pab.

Cua creme brulee hauv qhov cub preheated rau 100 degrees hauv da dej. Tom qab ib nrab teev, lub filling yuav npaj txhij. Tam sim no nws yuav tsum tau txias thiab xa mus rau lub freezer rau ob peb teev.

Impregnation rau biscuit

Peb xav kom ntub daim iav glaze mousse ncuav mog qab zib nrog vanilla punch.

Recipe:

• Pho rau hauvdej nyob rau hauv ib saucepan thiab ntxiv qab zib, ntxiv vanilla (ib feem peb ntawm lub pod). Yog xav tau, koj tuaj yeem ntxiv qee cov rum lossis lwm yam dej cawv.
• Nyob zoo ib tsoom phooj ywg sawv daws.

Mus rau theem ob (nws tuaj yeem hloov mus rau hnub thib ob). Yog li, peb tab tom npaj cov ncuav mog qab zib nrog daim iav glaze.

Kev qhia:

• Pour gelatin nrog dej khov.
• Ciav dej thiab qab zib rau ntawm qhov cub.
• Yeej cov yolks nrog ib rab diav, thiab tom qab ntawd ncuav cov kua kub rau hauv cov dej nyias nyias, tsis tas yuav cuam tshuam. Thaum lub qab zib tig dawb, cia nws ib pliag.
• Muab cov nplaum rau hauv da dej, yaj cov khoom qab zib thiab butter rau hauv lawv. Sib tov caramel cream nrog o gelatin thiab qe sib tov.

Maj mam muab cov txiaj ntsig tshwm sim nrog whipped cream. Mousse npaj txhij.

Sib Tham

Koj yuav xav tau ob peb yam khoom rau kauj ruam no. Npaj cov tshuaj txhuam hniav, tais thiab silicone ncuav mog qab zib pwm. Yog li, sau ncuav qab zib:

• Muab cov pwm tso rau ntawm lub tais thiab sau lawv ib nrab nrog mousse. Sab saum toj nrog khov creme brulee.
• Sau nrog mousse thiab sab saum toj nrog punch-soaked biscuits. Muab lub tais tso rau hauv lub tub yees thiab tawm hauv qhov chaw ib leeg rau ob peb teev (zoo dua hmo ntuj).

Icing rau ncuav mog qab zib

Thaum kawg, nws yog lub sijhawm ua tiav peb cov khoom noj txawv txawv:

• Soak cov gelatine hauv dej txias thiab nqa cov qab zib kom npau.
• Ua kua dej los ntawm dej,qab zib thiab qabzib. Nws yog ib qho tseem ceeb heev kom tswj tau qhov kub thiab txias ntawm 111 degrees. Koj tuaj yeem ntsuas nws nrog tus ntsuas kub tshwj xeeb.
• Muab syrup nrog boiling cream thiab ntxiv cocoa. Do zaub mov thiab rov qab mus rau qhov cub.
• Thaum sib tov boils dua, ntxiv gelatin rau nws thiab tuav cov khoom nrog ib tug blender.

Npog lub ncuav nrog icing uas tau txias rau 40 degrees. Tom qab ntawd, kev kho mob yuav tsum muab tso rau hauv lub tub yees rau ob lossis peb teev. Txheeb xyuas qhov kev npaj ntawm cov khoom qab zib nrog toothpicks - yog tias lawv dhau yooj yim, ces qhov nruab nrab tau yaj lawm.

Pink mousse cakes

Cov khoom noj qab zib no tsis yooj yim muaj cov ncuav mog qab zib chocolate sponge, tsaus chocolate mousse, blackcurrant marmalade, apricot confit thiab paj yeeb iav glaze. Ib yam li yav dhau los, koj muaj txoj kev mus ntev. Tab sis tsis txhob ntshai ntawm kev nyuaj, vim qhov tshwm sim yuav dhau qhov kev cia siab. Yog li, ua ntej koj yuav tsum npaj txhua yam khoom tsim nyog.

Rau cov apricot confit koj yuav xav tau:

• Agar-agar - 1.6 g.
• Qab Zib - 50g
• Apricot Puree - 160g

Rau biscuit:

• Floor - 125 grams.
• Soda - ib teaspoon.
• Ntsev - ib nrab teaspoon.
• Cocoa - 30 grams.
• Qab Zib - 150 grams.
• Egg.
• Butter - 30 grams.
• zaub roj - 30 grams.
• YMis - 140 ml.
• White wine vinegar - ib nrab tablespoon.

Marmalade peb yuav npaj los ntawm:

• 75 grams qab zib.
• 200 grams ntawm blackcurrant puree.
• 5 grams pectin.
• 1 gram citric acid.

Rau daim iav glaze koj yuav xav tau:

• 12 grams ntawm gelatin.
• 150 grams qab zib.
• 72 thiab 75 grams dej.
• 150 grams qabzib syrup.
• 150 grams dawb chocolate.
• 100 grams ntawm condensed mis nyuj.
• A quarter teaspoon of dye.

Rau chocolate mousse noj:

• Gelatin - tsib grams.
• Dej - 30 grams.
• Mis - 250 grams.
• Dark chocolate - 310 grams.
• Hav cream - 500 grams.

Tom ntej no, peb yuav piav qhia ntxaws yuav ua li cas ua ncuav mousse nrog daim iav glaze. Daim ntawv qhia ib kauj ruam dhau los yuav pab koj tsim cov khoom qab zib zoo nkauj thiab zoo nkauj.

Mousse ncuav mog qab zib nrog daim iav glaze, cov duab uas koj yuav pom ntawm nplooj ntawv no, tau npaj nyob rau hauv kwv yees li ib yam:

• Ua ntej koj yuav tsum tau ci biscuit. Whisk cocoa, ci dej qab zib, hmoov, ntsev, thiab qab zib ua ke nyob rau hauv ib lub tais, ces ntxiv cov khoom xyaw ua kua rau lawv. Ua ntej muab lub qe, ces lub melted butter, zaub roj, thiab nyob rau hauv lub kawg mis nyuj thiab wine vinegar. Tuav cov khoom nrog lub tov khoom rau tsib feeb kom txog thaum koj tau txais ib lub ci, tsis tuab heev. Ua tib zoo ncuav cov khoom tiav mus rau ib daim ntawv ci thiab ci kom txog thaum siav. Thaum lub ncuav mog qab zib tau txias me ntsis, txiav tawmHloov cov pieces thiab khov rau hauv lub freezer.
• Mousse ncuav mog qab zib nrog daim iav glaze, cov zaub mov uas peb tau sau hauv tsab xov xwm no, yuav tsum muaj cov txiv hmab txiv ntoo lossis txiv hmab txiv ntoo confit. Yog li ntawd, ua ntej sib tov qab zib thiab agar-agar, thiab tom qab ntawd ntxiv cov khoom rau boiling apricot puree. Boil lub confit rau ob feeb, ces hloov mus rau ib lub nplhaib ua noj (inch 16 mm), uas yav tas los them nrog cling zaj duab xis nyob rau hauv qab. Thiab xa qhov no mus rau lub freezer.
• Ua kom marmalade, koj yuav tsum tau muab pectin nrog qab zib thiab blackcurrant puree rhuab mus rau 40 degrees. Tshav kub lub resulting loj ntawm hluav taws thiab coj mus rau ib tug boil. Tom qab ob feeb, ntxiv citric acid thiab txias qhov sib tov. Ncuav lub marmalade hla lub confit thiab tam sim ntawd xa rov qab mus rau qhov txias. Thaum cov khoom tau hardened, txiav tawm lub voj voog ntawm qhov xav tau txoj kab uas hla ntawm lub workpiece, thiab ces xa rov qab mus rau lub freezer dua.
• Peb tseem npaj cov ncuav mog qab zib nrog daim iav glaze. Daim ntawv qhia filling yog yooj yim heev. Ua ntej, tsau cov gelatin hauv dej (rau kaum lossis kaum tsib feeb), thiab tom qab ntawd sib tov nrog cov mis nyuj kub. Ncuav qhov sib tov tshaj lub chocolate thiab tuav cov khoom xyaw dua. Maj mam quav cov qhob noom xim kasfes txias nrog nplawm nplaum.

Sib Tham

Thaum qhov kev npaj tiav lawm, koj tuaj yeem txav mus rau qhov zoo siab tshaj plaws ntawm daim ntawv qhia no. Ncuav me ntsis mousse rau hauv semicircular silicone pwm, thiab muab cov khoom khov (confit nrog marmalade) rau nws. Ncuav ib co mousse ntxiv rau hauv pwm thiab muab cov biscuits rau nws. Xa yav tom ntejncuav qab zib nyob rau hauv lub freezer rau 12 teev.

Peb tsuas yog yuav tsum ua kom lub paj liab frosting. Boil lub syrup los ntawm dej, qabzib thiab qab zib (nws kub yuav tsum tsis txhob siab tshaj 103 degrees), thiab tsau cov gelatin nyob rau hauv dej. Muab cov khoom xyaw nrog melted chocolate, dye thiab condensed mis nyuj nyob rau hauv ib lub tais blender. Tuav cov khoom xyaw kom txog thaum tus thiab muab tso rau hauv lub tub yees.

Thaum 12-14 teev dhau los, koj yuav tsum tau kho cov ncuav mog qab zib. Kub lub frosting nyob rau hauv lub microwave rau 30 degrees. Tshem tawm cov khoob ntawm lub tub yees, tso lawv los ntawm cov pwm silicone thiab ncuav lawv nrog icing.

Yuav ua li cas kho cov ncuav mousse nrog daim iav glaze? Cov hemispheres tuaj yeem hloov mus rau daim ntawv cupcake pwm, muab lub plawv chocolate thiab cov hlaws qab zib rau saum.

daim iav ncuav mog qab zib nrog txiv tsawb mousse

Ntawm no yog lwm daim ntawv qhia nthuav los ntawm ntu ntawm cov khoom qab zib niaj hnub nrov.

Biscuit Cov khoom xyaw:

• Qe - 125 grams (qhov hnyav tsis muaj plhaub).
• Can qab zib - 62 grams.
• Nplej hmoov - 40 grams.
• pob kws hmoov nplej - 11 grams.
• Cocoa hmoov - 12 grams.
• liab txiv kab ntxwv zest - ob grams.

Peb yuav npaj rum impregnation los ntawm:

• 70 grams dej.
• 15 grams qab zib.
• 5 grams ntawm rum.

Rau jelly noj:

• 135 grams ntawm cov kua txiv kab ntxwv tshiab.
• 60 grams ntawm ib nrab qab zib dawb wine.
• 23grams qab zib.
• Ib gram ntawm qhuav lavender.
• 10 grams txiv kab ntxwv tev.
• 20 grams txiv qaub kua txiv.
• 13 grams ntawm daim ntawv gelatin.

Rau txiv tsawb mousse koj yuav xav tau:

• 125 grams txiv tsawb tshiab.
• 120 grams ntawm mascarpone cheese.
• 135 grams 33% cream.
• 60 grams hmoov qab zib.
• 12 grams txiv qaub kua txiv.
• 0.5 vanilla sticks.
• 13 grams gelatin (hauv nplooj ntawv).
• 25 grams dej.

Daim iav glaze yuav npaj los ntawm cov khoom hauv qab no:

• 150 grams dej.
• 145 grams hnyav cream.
• 300 grams qab zib.
• 100 grams ntawm cocoa.
• 20 grams ntawm daim ntawv gelatin.

Ntxiv rau, koj yuav tsum npaj cov qhob noom xim kasfes (70 grams) thiab cov hlaws qab zib rau kev kho kom zoo nkauj.

Yuav ua li cas ua noj mousse ncuav mog qab zib nrog daim iav glaze? Cov duab, zaub mov txawv thiab cov lus pom zoo hauv qab no yuav pab koj daws cov haujlwm nyuaj no.

• Raws li ib txwm, lub ncuav yog npaj ua ntej. Yeej melange nrog piam thaj kom txog thaum lub loj nce ob peb zaug. Tom qab ntawd, nyob rau hauv ob los yog peb hla, ntxiv cov khoom xyaw qhuav rau qhov sib tov thiab sib tov lub khob noom cookie nrog spatula. Ncuav cov khoom tiav mus rau ib daim ntawv ci parchment-lined thiab ci hauv qhov cub zoo. Cia lub ncuav mog qab zib txias, ces txiav tawm rau lub ncuav mog qab zib.
• Tom ntej, cia peb ua cov impregnation. Ua ib syrup ntawm dej thiab qab zib, txias nws thiab ntxiv rum.
• Npajjelly khoom. Soak gelatin hauv dej rau kaum feeb. Tshem cov zest ntawm txiv kab ntxwv thiab nyem cov kua txiv hmab txiv ntoo los ntawm cov txiv hmab txiv ntoo. Muab cov txiv hmab txiv ntoo, zest, qab zib thiab lavender rau hauv saucepan. Muab lub lauj kaub rau ntawm qhov hluav taws kub thiab coj cov ntsiab lus mus rau ib lub boil. Tom qab ob feeb, lim cov kua thiab sib tov nrog kua txiv kab ntxwv. Ua kom sov qhov sib tov rau 80 degrees, ntxiv cov o gelatin rau nws thiab sib tov txhua yam. Thaum kawg, ncuav kua txiv qaub.
• Pour yav tom ntej jelly rau rau 6 me me silicone pwm thiab refrigerate.
• Cia peb ua chocolate discs. Ua li no, yaj cov qhob noom xim kasfes, tom qab ntawd siv rau lub voj voog loj thiab rau lub voj voog me me rau cov kab xev nplaum. Txias lub blanks.
• Peb tsuas yog yuav tau ua txiv tsawb mousse. Raus lub gelatin nyob rau hauv dej txias, cia nws nyob ntawd rau kaum feeb, thiab ces muab pov tseg rau ntawm ib tug sieve. Tev txiv tsawb, txiav thiab hloov mus rau ib lub tais blender. Ntxiv txiv qaub kua txiv rau txiv hmab txiv ntoo thiab zom lawv mus rau ib tug puree. Sib tov txiv tsawb nrog vanilla noob, hmoov qab zib thiab cheese. Tuav zaub mov nrog lub tov khoom.
• Peb tseem npaj cov mousse. Dissolve gelatin nyob rau hauv 25 grams dej kub thiab sib tov nrog 2 tablespoons whipped cream. Muab cov resulting loj nrog txiv tsawb puree, thiab tom qab ntawd ntxiv cov nplaum nplaum rau lawv.
• Nyob rau hauv ib lub voj voog ncuav mog qab zib pwm tso ob teaspoons ntawm mousse txhua thiab tso me me chocolate discs rau lawv. Tom ntej no, ntxiv me ntsis mousse thiab nteg tawm lub chilled jelly. Cov txheej tom ntej yog txiv tsawb mousse (ib daus ib pwm) ua raws li cov chocolate loj loj. Faib cov seem ntawm mousse nruab nrab ntawm qhov khoob thiabnpog lawv nrog biscuits. Lubricate lub ncuav nrog impregnation siv ib tug txhuam hniav ua noj. Xa cov khoom qab zib yav tom ntej rau lub tub yees.

Daim iav Glaze

Ncuav gelatin nrog dej, thiab tom qab kaum feeb, muab cov nplooj ntawv tso rau hauv lub sieve. Nyob rau hauv ib saucepan, muab cov suab thaj, cocoa, dej thiab cream. Nqa cov glaze mus rau qhov kub ntawm 103 degrees, thiab tom qab ntawd txias nws. Ntxiv gelatin rau lub chocolate loj, sib tov cov khoom thiab lim lawv los ntawm ib tug nplua sieve.

Tshem tawm qhov khoob ntawm lub freezer, tshem cov pwm thiab ncuav cov khoom qab zib nrog icing. Yog tias xav tau, koj tuaj yeem thov txhua tus qauv rau saum npoo siv melted dawb chocolate. Koj tuaj yeem kho cov ncuav mousse nrog daim iav glaze nrog cov hlaws qab zib thiab cov duab caramel zoo nkauj.

Mousse ncuav mog qab zib nrog daim iav glaze. Reviews

Npaj cov khoom qab zib niaj hnub no tsis yooj yim li. Yog tias koj nyiam cov haujlwm nyuaj thiab tsis ntshai ntawm kev nyuaj, ces koj yuav tau txais kev zoo siab los ntawm cov txheej txheem. Qhov no yog raws nraim li novice confectioners thiab siab tawv housewives xav. Lawv thov tias koj yuav maj mam koom nrog hauv cov txheej txheem thiab txhua zaus koj yuav teeb tsa koj tus kheej ntau dua thiab nyuaj ua haujlwm.