Red Velvet Cake: daim ntawv qhia nrog cov duab, muaj pes tsawg leeg

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

Red Velvet ncuav mog qab zib tau txais nws lub npe los ntawm cov xim ntawm biscuit uas yog lub hauv paus ntawm cov khoom qab zib. Nws yog qhov xav paub tias nws yog thawj zaug npaj tsis muaj ib qho poob ntawm cov zaub mov xim. Cov xim liab ntawm biscuit yog vim muaj tshuaj lom neeg thaum tsaus nti chocolate, cocoa hmoov, qaub buttermilk thiab dej qab zib tau ua ke. Niaj hnub no, cov khoom qab zib no tau dhau los ua ntau thiab nrov tsis yog hauv nws lub tebchaws, hauv Tebchaws Meskas, tab sis kuj nyob rau lwm lub tebchaws hauv ntiaj teb. Ob peb variants ntawm nws cov kev npaj tau paub. Hauv peb tsab xov xwm, peb yuav nthuav qhia plaub yam zaub mov txawv rau kev ua ncuav mog qab zib Red Velvet. Cia peb xav txog qhov nyuaj tshaj plaws ntawm lawv kom ntxaws ntxiv.

Red Velvet Mousse Cake

Koj puas xav surprise koj cov qhua nrog koj tus kheej cov khoom qab zib ntxim nyiam? Tom qab ntawd daim ntawv qhia hauv qab no yog qhov koj xav tau. Daim duab ntawm Red Velvet ncuav mog qab zib tsuas yog nyob debconveys nws sophistication. Cov khoom qab zib hloov tawm incredibly kev sib tw, refined. Liab porous biscuit nyob rau hauv nws kuj ceeb tias yog ua ke nrog ib tug qab mousse txheej thiab muaj kua txiv hmab txiv ntoo filling, thiab daim iav glaze zoo kawg nkaus ua tiav no muaj pes tsawg leeg. Cov khoom qab zib zoo li no yuav tsis cia leej twg tsis quav ntsej.

Daim ntawv qhia ua ntu zus rau Red Velvet ncuav mog qab zib yog ua raws li cov hauv qab no:

1. Kneading lub khob noom cookie thiab ci nws. Lub hauv paus ntawm cov khoom qab zib yuav liab. Xim zaub mov tshwj xeeb yuav pab kom ua tiav qhov txiaj ntsig no.
2. Kev npaj cov kua txiv hmab txiv ntoo - cherry confit. Nws yuav xav tau cherries tshiab lossis khov.
3. Kev npaj dawb chocolate mousse.
4. Daim iav glaze. Nrog nws cov kev pab, qhov chaw ntawm cov khoom qab zib yuav glossy thiab zoo nkauj heev.
5. khoom qab zib kho kom zoo nkauj. Nyob rau theem no, lub ncuav mog qab zib yog frosted thiab dai kom zoo nkauj rau koj nyiam.

Daim ntawv teev cov khoom xyaw

Txhawm rau npaj Red Velvet biscuit ua ib feem ntawm lub ncuav mog qab zib, koj yuav xav tau cov khoom hauv qab no:

- 140 g;

qab zib - 160 g;

qe loj - 1 pc.;

Kefir - 95 g;

butter - 45g;

zaub roj - 95g;

cocoa hmoov - 5g;

vinegar - ½ tsp;

soda - ½ tsp;

ntsev - ¼ tsp;

vanilla extract - ½ tsp;

liab helium dye - 1 tsp

Cherry confit rau khoom qab zib yog npaj los ntawm cov khoom xyaw hauv qab no:

• ua tsaugCherry txiv lws suav - 225 g;
• granulated qab zib - 65 g;
• gelatin - 6g;
• cornstarch - 10g

Mousse ib feem ntawm lub ncuav mog qab zib muaj cov hauv qab no:

• dawb chocolate - 90g;
• cream cheese - 150g;
• 33% rog cream - 130 ml;
• gelatin - 3g;
• vanillin - 1 tsp

Rau daim iav glaze koj yuav tsum npaj:

• qab zib - 90 g;
• Yglucose syrup - 90 ml;
• dawb chocolate - 90g;
• dej - 45 ml;
• condensed mis nyuj - 60 ml;
• gelatin - 9g;
• liab dye - 1 tsp

Kauj Ruam 1. Ci Red Velvet Biscuit

Lub hauv paus ntawm lub ncuav mog qab zib yog lub ncuav mog qab zib mos thiab ntxeem tau. Nws yog ntawm nws tias mousse ib feem ntawm cov khoom qab zib yuav tom qab tso tawm. Red Velvet Biscuit tuaj yeem npaj tau raws li hauv qab no:

1. Nyob rau hauv ib lub tais tob sib tov hmoov, cocoa, ntsev thiab dej qab zib.
2. Nyob rau hauv ib lub tais tov khoom, tuav mos butter nrog ib nrab qab zib. Tsis muaj kev txwv cov txheej txheem ntawm whipping, ncuav nyob rau hauv zaub roj. Ntxiv qe qe, qab zib ntxiv thiab vanilla extract.
3. Ncuav cawv txiv hmab thiab kua helium dye rau hauv qhov tshwm sim.
4. Maj mam ntxiv cov sib tov qhuav, txhua zaus ua tib zoo sib tov lub khob noom cookie nrog spatula. Ntxiv kefir.
5. Yuav qe dawb cais. Ntxiv rau lub khob noom cookie thiab sib tov.
6. Npaj ib lub tais ci. Ncuav nyob rau hauv lub khob noom cookie, smooth nws tawm thiab tso rau hauv ib lub qhov cub preheated ntawm 180 ° rau 15 feeb. Chilled biscuittxiav lengthwise rau hauv 2 pieces. Thawj ib nrab tuaj yeem siv rau cov ncuav qab zib los ntawm kev txiav ib puag ncig qhov khoob ntawm lub ncuav mog qab zib, thiab tus so tuaj yeem siv los ua lwm yam khoom qab zib. Feem ntau, daim ntawv qhia qhia yog rau 6 ncuav mog qab zib.

Kauj Ruam 2. Cherry confit rau khoom qab zib

Raws li daim ntawv qhia, muaj kua dej puv rau hauv lub ncuav mog qab zib mousse. Nov yog cherry confit npaj raws li hauv qab no:

1. Ncuav gelatin nrog dej txias (36 ml) thiab tawm ntawm lub rooj rau 30 feeb.
2. Cherry (600-700 g) ntxuav thiab qhuav ntawm daim phuam. Tshem tawm cov noob los ntawm berries. Siv lub immersion blender, npaj cherry puree. Nyob rau hauv tag nrho, 225 g yuav xav tau rau conf, tus so yuav siv tau raws li koj qhov kev txiav txim siab.
3. Qab zib ua ke nrog pob kws hmoov nplej.
4. Muab cov txiv ntoo qab zib tso rau hauv lub lauj kaub, muab tso rau ntawm qhov cub. Ncuav qhov sib tov ntawm starch thiab qab zib rau hauv mashed qos yaj ywm, sib tov. Thaum lub loj boils, ua noj rau lwm 2 feeb. Tshem lub lauj kaub los ntawm tshav kub.
5. Ntxiv cov o gelatin loj rau me ntsis txias puree thiab qhov chaw zoo. Qhov sib xws yuav tsum du.
6. Npaj daim foos rau confit. Nws raug nquahu kom siv lub nplhaib hlau detachable nrog cling zaj duab xis. Nws yuav yooj yim dua kom tshem tawm cov khoom khov ntawm nws.
7. Muab cov txiv ntoo txias txias rau hauv lub nplhaib thiab xa cov pwm mus rau lub tub yees li 4 teev.
8. Los ntawm cov khoom khov khov, siv cov hlau xuas nrig nrog txoj kab uas hla tsawg kawg 5 cm, txiav tawm ib puag ncig. Xa lawv rov qab mus rau lub freezer.

Kauj Ruam 3. Dawb chocolate mousse

Lub ncuav mog qab zib yuav muaj qhov muag zoo nkauj. Lub mousse raws li dawb chocolate yuav cia koj ua tiav nws. Nws tsis yooj yim rau kev npaj tag nrho:

1. Npua hnyav hnyav kom ruaj khov thiab tso rau hauv tub yees.
2. Dawb chocolate thiab cream cheese sib tov ua ke, ntxiv vanilla extract. Melt cov khoom xyaw hauv da dej.
3. Qhia o gelatin rau hauv qhov sib tov kub kub. Sib tov txhua yam kom huv si thiab tawm kom txias tag.
4. Tshem cov whipped cream los ntawm lub tub yees. Maj mam hliv cov dej txias dawb chocolate sib tov rau hauv lawv thiab sib tov zoo nrog ib txhais tes whisk.
5. Npaj cov pwm silicone nrog qhov loj me me. Sau lawv nrog mousse. Drown cherry confit rau nws los ntawm saum toj no. Kho qhov chaw.
6. Xa daim ntawv nrog cov chaw so uas muaj mousse mus rau lub tub yees kom txog thaum khov tag.

Kauj Ruam 4. Daim iav Glaze

Lub ntsej muag zoo kawg nkaus ntawm cov khoom qab zib yog qhov ua tiav ntawm Red Velvet ncuav mog qab zib. Rau qhov ci ci, mousse, zoo khov hauv lub freezer, yog npog nrog daim iav glaze. Txhua tus tuaj yeem ua noj:

1. Pour gelatin nrog dej hauv qhov sib piv 1:6.
2. Cua cov kua qab zib hauv lub lauj kaub. Ntxiv dej thiab qab zib rau nws.
3. Nqa cov syrup mus rau boil thiab ua noj kom txog thaum muaj npuas loj nyob rau saum npoo.
4. Muab cov qhob noom xim dawb tso rau hauv ib lub khob los ntawm lub tshuab. Ncuav kub syrup tshaj nws. Ntxiv cov mis condensed thiab pre-soaked gelatin
5. Tau cov icing zoo nrog rab riam kom nws ci thiab du.
6. Tighten lub khob nrog icing nrog cling zaj duab xis thiab muab tso rau hauv lub tub yees. Txog rau lub sijhawm thaum lub ncuav mog qab zib yuav tsum tau npog nrog icing, nws yuav tsum txias zoo. Tias yog vim li cas nws thiaj li pom zoo ua noj nws ib hnub ua ntej kho cov khoom qab zib.

Kauj Ruam 5. Sib dhos thiab kho lub ncuav mog qab zib

Thaum tag nrho cov khoom qab zib npaj txhij, koj tuaj yeem pib dai nws:

1. Daim iav glaze kub txog li 33-34 °.
2. Tshem cov mousse los ntawm lub freezer, tshem tawm ntawm pwm thiab tso rau ntawm cov hlau khib. Npog tam sim nrog frosting. Qhov no yuav tsum tau ua ua ntej condensation tshwm rau saum npoo.
3. Thaum lub icing tau tawv thiab nres, cov mousse tuaj yeem hloov mus rau hauv lub hauv paus biscuit. Tom ntej no, khoom qab zib yuav tsum tau dai kom zoo nkauj nrog berries thiab lwm yam khoom noj khoom haus.
4. Red Velvet ncuav mog qab zib npaj txhij. Nws saj hloov mus rau kev sib tw, zoo li creamy ice cream, thiab lub biscuit yog moist thiab muaj kua vim cherry confit. Cov qhua yuav xav tsis thoob los ntawm qhov tshwm sim.

ua noj ua haus thiab cov lus pom zoo

Daim ntawv qhia rau Red Velvet ncuav mog qab zib nrog mousse thiab daim iav glaze yog qhov nyuaj heev. Cov lus qhia hauv qab no yuav pab ua kom cov txheej txheem ua khoom qab zib:

1. Lub hauv paus rau ncuav mog qab zib - daim txhuam cev ncuav mog qab zib - tuaj yeem ci rau ntawm daim ntawv ci loj lossis hauv me me muffin tins. Nyob rau hauv thawj rooj plaub, nws yog tsim nyog los txiav round los yog square blanks los ntawm ib tug biscuit, siv hlauxuas nrig ntaus los yog riam. Qhov kev xaiv thib ob suav nrog txiav txhua lub khob noom kom ntev mus rau 2-3 daim.
2. Kom tau txais qhov khoob ntawm qhov loj los ntawm cherry confit, koj yuav tsum tau txiav thiab boiling dej. Ua ntej, lub nplhaib hlau yuav tsum tau muab tso rau hauv dej kub, thiab tom qab ntawd nias tawm tsam cov khov nab kuab.
3. Txhawm rau tiv thaiv kom tsis txhob muaj kab mob ntawm daim iav ua tiav, npog lub khob nrog zaj duab xis ua ntej muab tso rau hauv lub tub yees. Nws yog ib qho tseem ceeb uas yuav tsum tau nias cov zaj duab xis kom nruj rau saum npoo, yog li txwv tsis pub nkag mus rau huab cua rau glaze.

Yuav ua li cas ua Red Velvet Whipped Cream Cake?

Raws li kev sim rau lub npe nrov Red Velvet khoom qab zib, koj tuaj yeem ci ncuav mog qab zib loj thiab qab. Qhov ntawd tsuas yog overpowering nws ntawm koj tus kheej yam tsis muaj teeb meem rau daim duab yuav tsis ua haujlwm. Qhov no yog qhov uas Red Velvet ncuav mog qab zib daim ntawv qhia los cawm. Cov ntsiab lus calorie ntawm 100 g ntawm xws li khoom qab zib yog 328 kcal. Qhov no kuj muaj ntau, tab sis nws yuav tsum tau kho koj tus kheej rau cov khoom qab zib tsawg kawg qee zaus.

Daim ntawv qhia ncuav mog qab zib Red Velvet suav nrog cov kauj ruam ua noj hauv qab no:

1. Preheat qhov cub kom 170 °.
2. Nyob rau hauv ib lub tais tob, muab tag nrho cov khoom xyaw qhuav: 110 g hmoov, 100 g suab thaj, cocoa, dej qab zib thiab ci hmoov (½ tsp txhua).
3. Ntxiv 1 qe thiab sib tov nrog ib tug whisk.
4. Pour hauv 100 ml ntawm zaub roj thiab 90 ml ntawm kefir.
5. Ntxiv ob peb tee kua liab dye.
6. Knead lub khob noom cookie zoo nrog ib rab diav los yog diav. Ncuav nws rauparchment-lined ci daim ntawv.
7. Ci lub ncuav 20 feeb kom txog thaum tus pas txhuam hniav qhuav.
8. Thaum lub ncuav mog qab zib tseem sov, siv lub khob los yog hlau ua khob noom cookie txiav tawm lub voj voog. Cov no yuav yog txheej ncuav mog qab zib.
9. Npaj cov cream. Ua li no, tuav 200 ml ntawm hnyav cream mus rau lub ncov mos. Ntxiv hmoov qab zib (3 tablespoons). Ib zaug ntxiv, tuav qhov loj kom zoo kom txog thaum tau txais creamy sib xws.
10. Roj txhua lub ncuav mog qab zib nrog cov nplaum nplaum, muab tso rau saum ib leeg hauv daim ntawv turret. Kho cov ncuav qab zib nrog cov nplaum thiab cov txiv hmab txiv ntoo tshiab.

Khoom qab zib "Red Velvet" hauv khob

Raws li hauv qab no daim ntawv qhia, koj tuaj yeem ua ib lub ncuav mog qab zib uas twb paub lawm, tab sis nrog kev pab cuam ntau dua. Cov khoom qab zib yog sib sau ua ke ncaj qha rau hauv ib lub khob ntawm pob tshab iav. Xws li Red Velvet ncuav mog qab zib tsis yog tsuas yog qab, tab sis kuj yooj yim. Txawm li cas los xij, txhais tes yuav huv si tom qab noj cov khoom qab zib.

Ua ncuav mog qab zib, koj xav tau lub ncuav mog qab zib liab. Txhawm rau ci nws, koj tuaj yeem siv thawj daim ntawv qhia, nce cov khoom xyaw peb zaug. Ci lub biscuit rau 40 feeb, ces txias nws thiab txiav lengthwise rau hauv 3 ncuav.

Feem ntau, lub ncuav mog qab zib hauv ib khob yog npaj raws li hauv qab no daim ntawv qhia:

1. Coj biscuit. Siv lub khob, txiav tawm lub voj voog nrog ib txoj kab uas hla mus rau qhov loj ntawm lub khob.
2. Npaj cov impregnation rau biscuit. Ua li no, muab cognac (1 tablespoon), raspberry syrup (1 tablespoon) thiab dej me ntsis (2 tablespoons). Soak biscuit blanks rauncuav mog qab zib nrog lub resulting daws. Tawm hauv chav sov li ob peb feeb.
3. YSiv lub tov los npaj cov cheese (350 g), butter (200 g) thiab hmoov qab zib (100 g). Yeej rau 5 feeb kom txog thaum nws muaj qhov tuab tuab tuab.
4. Sib sau lub ncuav mog qab zib hauv khob, hloov cov ncuav biscuit nrog cream. Muab cov khoom qab zib tso rau hauv lub tub yees li 2 teev.

Red Velvet Cupcakes

txheej txheem ntawm kev ua cov khoom qab zib no yog ua raws li hauv qab no:

1. Preheat qhov cub kom 170 °.
2. Sib tov hmoov nplej (200g), qab zib (150g), ci hmoov (5g) thiab cocoa (10g) ua ke.
3. Sib tov nrog lub tov khoom 90 g ntawm zaub roj, 150 g ntawm kefir nrog cov ntsiab lus roj ntawm 1% thiab 70 g ntawm qe.
4. Txuas 2 daim khob noom cookie ua ke. Sau muffin khob 2/3 puv nrog ib lub hnab piping.
5. Ciav khoom rau 12 feeb.
6. Ua ib lub qab zib nrog curd cream (450g), butter txias (180g) thiab hmoov qab zib.
7. Kho kom haum cupcakes nrog cream.