Chiffon biscuit daim ntawv qhia

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

Chiffon biscuit yog dab tsi? Yuav ua li cas ua noj nws? Koj yuav pom cov lus teb rau cov lus nug no thiab lwm yam hauv kab lus. Chiffon sponge ncuav mog qab zib - ib daim txhuam cev ncuav mog qab zib ua los ntawm qe, hmoov thiab qab zib nrog ntxiv ntawm sunflower roj. Nws muaj cov kua dej ilv saj, lub teeb kev ntxhib los mos, tsis crumble thaum txiav. Nws tuaj yeem siv rau hauv kev npaj pastries thiab khoom qab zib. Nws feem ntau yog khoom qab zib ntawm nws tus kheej.

Kev piav qhia

Yog li, ua li cas chiffon biscuit npaj? Nws yog lub npe hu hais tias cov tsoos biscuit tsis muaj rog, yog li nws nplawm tau yooj yim. Yog hais tias lub khob noom cookie muaj butter los yog zaub, confectionery rog, ces nws yog ib qho nyuaj heev los muab nws ib tug fluffy zoo nkauj. Yog li ntawd, qe dawb rau cov zaub mov zoo li no yog whipped nyias los ntawm yolks thiab ntxiv rau lub khob noom cookie tom qab sib tov lwm cov khoom xyaw.

Qee tus sau phau ntawv qhia ntxiv cov hmoov ci rau hauv lub khob noom cookie, txawm hais tias qhov airy thiab lub teeb zoo nkauj ntawm chiffon biscuit tau txais los ntawm huab cua uas pom muaj nyob rau hauv whipped proteins.

Properties

Genoise biscuit yog ua nrog butter, thiab chiffon - nrog zaub. Cov ntsiab lus siab ntawm cov qe thiab cov roj ua rau cov ncuav tiav tas, nws tau noj txawm tias tsis muaj impregnation ntxiv.

Vim tias cov roj sunflower tsis tawv txawm tias qhov kub thiab txias, chiffon biscuit tsis qhuav thiab tsis tawv ntev ntev dua li classic lossis genoise biscuit. Tias yog vim li cas cov zaub mov no yog qhov zoo tshaj plaws rau cov khoom noj khoom haus nrog cov khoom khov los yog chilled, xws li whipped cream los yog ice cream. Tsis tas li ntawd, qhov tsis muaj creamy butter ua rau lub saj ntawm chiffon biscuit tsis khaus li ntawm genoise biscuit.

Cov biscuit peb tab tom txiav txim siab tuaj yeem ci hauv cov ntawv biscuit puag ncig, npog nrog glaze thiab txheej nrog ntau qhov txhaws.

History

Daim ntawv qhia chiffon biscuit tuaj txog li cas? Nws tau tsim nyob rau xyoo 1927 los ntawm tus neeg ua mov ci Harry Baker (1883-1974), tus neeg saib xyuas kev pov hwm nyob hauv Ohio. Baker tau koom nrog hauv keeb kwm kev ua phem hauv xyoo 1923, yog li nws raug yuam kom tawm ntawm nws txoj haujlwm thiab tsev neeg thiab tsiv mus rau Los Angeles.

Baker tau tso tseg tsis muaj kev ua neej nyob. Nws xaus ua ncuav thiab fudge. Tau ob peb xyoos, Harry tau nrhiav ib daim ntawv qhia biscuit uas qab zib thiab sib dua li Angel Food. Thaum nws pom daim ntawv qhia no, nws tau muaj npe nrov rau muab cov khoom qab zib ntau yam rau Brown Derby cov khw noj mov thiab muab cov neeg ua yeeb yam Hollywood nrog lawv.

Harry txoj haujlwm ua lag luam tau nce siab hauv xyoo 1930s. Thaum ntawd nws ua haujlwm 18 teev ib hnub,ci 48 ncuav txhua hnub hauv kaum ob qhov cub. Qhov cub tau pom ntawm Baker lub tsev, lub khob noom cookie rau txhua lub ncuav mog qab zib tau kneaded nyias. Harry's biscuit raug nqi ob duas las txhua. Hauv Teb Chaws Asmeskas, ces cov nyiaj hli nruab nrab tsis ncav cuag $150 ib hlis.

Tus neeg ua lag luam tsis qhia leej twg txog daim ntawv qhia tau 20 xyoo, zais cia cov ntim ntim roj sunflower mus rau cov khib nyiab deb. Nws tsis yog txog xyoo 1947 uas daim ntawv qhia tau nthuav tawm. Nws yog thaum ntawd Baker muag nws rau General Mills. Lub tuam txhab tuaj nrog lub npe zoo nkauj rau biscuit (los ntawm chiffon ntaub) thiab luam tawm daim ntawv qhia. Cov ntawv tshaj tawm tau raug hu ua "Cov Xov Xwm Ua Haujlwm Loj Tshaj Plaws hauv 100 Xyoo."

Ib tsab ntawv Betty Crocker hauv xyoo 1950 tau hais tias Baker's Biscuit yog qab li butter sponge thiab lub teeb zoo li Angel's Food.

Chiffon Orange Biscuit

Daim duab ntawm chiffon biscuit tau nthuav tawm hauv kab lus. Thaum xub thawj siab ib muag, cov khoom no yog zoo tib yam rau lub ncuav mog qab zib Angel, vim hais tias nws yog npaj nyob rau hauv ib tug puag ncig siab zoo nrog ib tug qhov nyob rau hauv qhov chaw. Chiffon Txiv kab ntxwv Biscuit kuj muaj spongy kev ntxhib los mos thiab xim zoo nkauj. Nws txawv ntawm qhov nws muaj qe dawb thiab yolks, kua txiv kab ntxwv, ci hmoov thiab melted butter. Nws yog ua tsaug rau butter tias qhov no biscuit yog mos thiab kev sib tw. Nws zoo meej nrog txiv hmab txiv ntoo tshiab, hmoov qab zib thiab nplawm nplaum.

Los ntawm txoj kev, chiffon biscuit muaj cov roj cholesterol tsawg dua li lwm cov pies. Nws kuj tsis muaj suab thaj ntau.

Npaj raumanufacturing

Yuav ua li cas ua chiffon txiv kab ntxwv daim txhuam cev ncuav mog qab zib? Qe yuav tsum nyob rau hauv chav tsev kub. Ib nrab teev ua ntej ua noj, lawv yuav tsum tau muab tshem tawm ntawm lub tub yees thiab muab faib ua yolks thiab proteins. Daim ntawv qhia yuav tsum tau siv cov hmoov qab zib (los yog zoo qab zib), uas yuav sai sai yaj nyob rau hauv lub batter. Koj tuaj yeem xaiv cov roj: rapeseed, butter, sunflower, pob kws. Nws yog ib qho tseem ceeb uas nws tsis muaj tsw.

Txiv kab ntxwv yuav tsum tau ntxuav ua ntej siv thiab tsuas yog cov txiv kab ntxwv ntawm zest yuav tsum tau muab tshem tawm. Cov kua txiv hmab txiv ntoo yuav tsum tau lim los ntawm lub sieve kom cov pob txha hauv biscuit tsis tuaj yeem hla.

Biscuit khob noom yog nchuav rau hauv ib lub tais ci nrog lub khob cij hauv nruab nrab. Nws tsis tas yuav lubricated. Lub ncuav mog qab zib tiav yog muab tawm ntawm qhov cub, thiab tam sim ntawd tig upside down. Qhov no yog ua kom lub biscuit tsis poob thaum txias. Txiv kab ntxwv Chiffon Biscuit ncuav mog qab zib yog qhov zoo tshaj plaws rau hnub nws tau ua, txawm tias nws tuaj yeem khaws tau ob peb hnub.

Cov khoom xyaw

Yuav ua kom chiffon txiv kab ntxwv biscuit, koj yuav tsum muaj:

• ci hmoov (1 tablespoon);
• rau lub qe thiab ib lub qe dawb;
• ntsev (0.5 tsp);
• sifted hmoov (225 g);
• icing qab zib lossis qab zib (300 g);
• grated txiv kab ntxwv zest (2 tablespoons);
• roj (120 ml);
• 180 ml txiv kab ntxwv kua txiv tshiab (2-3 txiv kab ntxwv);
• vanilla extract (1 tsp).

Yuav ua li cas?

Thiab tam sim no peb yuav qhia koj yuav ua li cas ua noj chiffon biscuit kauj ruam yog kauj ruam. Koj xav tauua li no:

• Cais cov qe txias rau hauv cov qe thiab cov qe dawb. Npog lub tais nrog yas qhwv thiab muab tso rau ib nrab ib teev.
• Preheat qhov cub kom 170 ° C thiab npaj ib lub siab tshwj xeeb 25 cm inch.
• YMix ci hmoov, hmoov nplej, txiv kab ntxwv zest, ntsev thiab qab zib (rho tawm 50g). Ua ib lub qhov dej hauv nruab nrab ntawm cov hmoov nplej sib tov thiab tso butter, kua txiv kab ntxwv, qe qe thiab vanilla extract rau hauv nws. Tuav kom du (kwv yees li ib feeb).
• Pib nplawm qe dawb rau hauv ib lub tais nyias. Maj mam ntxiv cov suab thaj ntxiv thiab tuav ntxiv kom txog thaum muaj npuas muaj zog tshwm. Maj mam ntxiv qe dawb rau lub batter nyob rau hauv peb ntxiv, stirring nrog ib tug spatula.
• Ncuav lub batter rau hauv lub lauj kaub uas tsis muaj roj thiab ci li ib teev. Lub biscuit yuav npaj tau thaum ib tug ntoo daig nyob rau hauv nws qhov chaw los huv si.
• Tshem cov pwm tawm ntawm qhov cub thiab tig nws rov qab. Lub ncuav mog qab zib yuav txias li 1 teev. Tom qab ntawd tshem tawm cov biscuit los ntawm pwm, sprinkle nrog hmoov qab zib thiab garnish nrog txiv hmab txiv ntoo tshiab.

Chiffon Vanilla Biscuit

Peb nthuav qhia koj ib daim ntawv qhia ua ntu zus rau vanilla chiffon biscuit. Cov khoom no yog airy, kev sib tw thiab muaj kua. Nws ci sib npaug, nce zoo thaum ci (hauv 24 cm txoj kab uas hla nws loj hlob mus txog 6 cm). Yog li, txhawm rau tsim cov tais no, koj yuav tsum muaj ntawm tes:

• xya qe;
• 1 tsp ntsev;
• ob khob hmoov;
• qab zib (1.5 tbsp.);
• lean oil (1 tbsp);
• dej (3/4 khob);
• ci hmoov(3 tsp);
• citric acid (1 tsp);
• ob peb tee ntawm vanilla extract.

Txhawm rau tsim cov biscuit no, koj yuav tsum ua raws li cov kauj ruam no:

• cais cov dawb ntawm cov yolks.
• Yuav qe dawb nrog citric acid.
• Beat oil, qe qe, dej (sov), ib nrab qab zib.
• Xa ib feem peb ntawm cov whipped proteins rau lub qe loj.
• Ntxiv cov khoom qhuav.
• Qhia ua tib zoo seem dawb.
• Npog daim ntawv nrog parchment, grease nws sab nrog sunflower roj.
• Piav lub batter rau hauv pwm.
• Ci rau 50 feeb ntawm 180 ° C.
• Tom qab ib nrab teev ntawm ci, koj tuaj yeem txo qhov kub ntawm 170 ° C.
• Tshem tawm cov ncuav qab zib los ntawm qhov cub thiab tig mus rau hauv lub khib nyiab.
• Tom qab txias, txiav rau hauv 3-4 ncuav.

Harry Baker Biscuit

Cov ncuav qab zib chiffon daim txhuam cev no mus zoo nrog Charlotte cream, buttercream thiab nplawm nplaum. Txhawm rau tsim nws koj yuav tsum yuav:

• plaub qe;
• 130g hmoov;
• 105g qab zib;
• baking hmoov (1.5 tsp);
• ib pinch ntsev;
• 90ml mis nyuj;
• 65 ml zaub roj.

Npaj Harry Baker Biscuit

Yog li, ua ntej, faib cov qe rau hauv cov qe dawb thiab cov qe. Tom ntej no, ntxiv ib pinch ntawm ntsev, 25 g suab thaj rau cov proteins, tuav kom txog thaum muaj zog peaks tshwm thiab tso tseg. Tom qab ntawd ntxiv cov suab thaj ntxiv rau cov yolks thiab tuav kom txog thaum nce hauv ntim. Sib tov mis nyuj nrog zaub roj thiab ncuav rau hauv lub yolks. Do nrog ib tug spatula. Ntawm nokauj ruam ntxiv vanilla.

Tam sim no sift lub ci hmoov nrog hmoov nplej rau lub qe loj thiab sib tov. Ntxiv cov qe sib tov rau cov qe qe dawb thiab sib tov maj mam kom txog thaum lub batter du.

Tom ntej, ncuav lub khob noom cookie rau hauv pwm, theem nws thiab xa mus rau qhov cub, preheated rau 180 ° C. Ci rau 35 mus rau 45 feeb. Tsis txhob qhib lub qhov cub rau thawj nees nkaum feeb. Thaum 30 feeb dhau los, koj tuaj yeem ua tib zoo qhib lub qhov rooj thiab xyuas cov khoom kom pom cov pob zeb saum toj.

Koj tuaj yeem maj mam nias rau saum lub ncuav mog qab zib. Ua li no koj yuav xyuas seb puas muaj batter hauv. Yog tias cov kua tau hnov thiab cov biscuit tsis ruaj khov, ci rau lwm 15 feeb.

Tom ntej, txias cov biscuit tiav hauv daim ntawv. Tom qab ntawd koj tuaj yeem txiav nws rau hauv cov ncuav thiab sib sau ua ke lub ncuav mog qab zib. Yog tias koj khov no biscuit, koj tuaj yeem siv tom qab.

Chiffon Chiffon Biscuit

Tsim cov tais no koj yuav xav tau:

• 200g hmoov;
• ci hmoov (2 tsp);
• soda (0.25 tsp);
• ntsev (0.25 tsp);
• tsib qe qe;
• 60g cocoa hmoov;
• 1,5 tbsp. l. kas fes instant;
• dej (175 ml);
• 125 ml zaub roj;
• qab zib (225 g);
• yim qe dawb.

Yuav kom Bounty Nut Cream koj xav tau:

• 100 g butter;
• cream 35% (250 ml);
• txiv maj phaub flakes (100 g);
• 150gtws hazelnuts;
• kua txiv qaub (los yog txiv kab ntxwv, ib txiv hmab txiv ntoo);
• qab zib (150g);
• 1.5 tsp txiv qaub (los yog txiv kab ntxwv) zest);
• 3 qe qe.

Cream cream muaj cov khoom xyaw hauv qab no:

• 2 tbsp. l. hmoov qab zib;
• 200ml cream 35%.

Thiab rau ua glaze koj yuav tsum muaj:

• 120g tsaus chocolate;
• 80ml cream 35%.

txheej txheem ua noj

Chocolate chiffon biscuit daim ntawv qhia txhua tus nyiam! Peb yuav tsum hais tam sim ntawd thaum npaj cov khoom qab zib no, tag nrho cov khoom yuav tsum nyob rau hauv chav tsev kub. Yog li, koj yuav tsum ua raws li cov kauj ruam no:

• do cocoa thiab kas fes hauv dej kub kom txog thaum tus thiab sib xws, thiab tso rau hauv tub yees.
• Sib tov hmoov ci, 180g qab zib, dej qab zib, hmoov thiab ntsev hauv ib lub tais.
• Tau tsib lub qe qe, ua ke nrog kev sib xyaw ntawm kas fes thiab cocoa thiab sunflower roj. Sib tov zoo.
• Muab cov qhob noom xim kasfes-butter nrog xoob sib tov thiab do.
• Yuav qe dawb nrog qab zib (45g) kom txog thaum lub siab tawv.
• Ntxiv ¼ ntawm cov qe dawb rau hauv cov qhob noom xim kasfes sib tov thiab do nrog ib lub spatula, folding nws los ntawm hauv qab mus rau hauv ib lub voj voog.
• Ntxiv qe dawb thiab sib tov tib yam.
• Muab lub khob noom cookie rau hauv pwm uas tsis tas yuav lubricated. Qhov no yog qhov tsim nyog kom cov biscuit clings rau nws cov phab ntsa thaum ci thiab tsis poob tawm.
• Ci hauv qhov cub preheated ntawm 160 ° C rau li ib teev, xyuas nrog ib tug ntoo txhuam hniav. Tiav lawmtxias cov khoom ncaj qha rau hauv daim ntawv. Tom qab ntawd muab nws tawm los ntawm kev ua tib zoo txiav ob sab.
• Cov biscuit yuav tsum siav li 12 teev. Koj tuaj yeem qhwv nws hauv zaj duab xis thiab khov nws.
• Tam sim no txiav lub biscuit rau hauv peb lub ncuav, tom qab txiav tawm ib txheej nyias los ntawm nws sab saum toj, uas yuav tsum tau qhuav thiab hauv av rau hauv crumbs. Koj yuav xav tau nws los kho ob sab ntawm lub ncuav mog qab zib.

Tam sim no ua Bounty Nut Cream. Ua li no, grind peb yolks nrog qab zib (150 g). Ntxiv rau qhov loj 250 ml ntawm cream, butter. Tam sim no muab cov sib tov rau nruab nrab kub. Whisking tas li, coj mus rau boil.

Tam sim no ntxiv zest, kua txiv, txiv maj phaub thiab txiv ntoo. Do thiab txias. Tom ntej no, ua ntej siv cov nplaum nplaum rau lub ncuav, thiab tom qab ntawd npog lawv nrog cream whipped nrog hmoov qab zib kom txog thaum ruaj khov peaks. Lub ncuav mog qab zib sab saum toj tsis tas yuav tsum tau npog nrog cream. Tshaj tawm ob sab ntawm lub ncuav mog qab zib nrog cream thiab decorate nrog chocolate thiab biscuit crumbs.

Tom ntej, npaj lub glaze. Nyob rau hauv lub microwave los yog nyob rau hauv ib chav da dej, sov 80 ml ntawm qab zib, ntxiv chocolate tawg. Tom qab ob peb feeb, do kom txog thaum tus, cia txias thiab generously npog lub ncuav mog qab zib saum toj kawg nkaus. Xa mus rau lub tub yees rau ib teev. Lub ncuav mog qab zib tuaj yeem dai nrog raspberry jelly candies, chocolate ribbons thiab cream. Cia cov khoom nyob rau hauv lub tub yees rau 4 teev los txhim kho nws saj. Bon appetit!