Niaj hnub ua noj mov paub ntau heev ntawm kev ua zaub mov rau cov cream. Kev sib tw, protein ntau, roj - tej cream yog zoo nyob rau hauv nws tus kheej txoj kev. Noj, piv txwv li, ib lub khob ntawm butter thiab condensed mis nyuj, uas, ua tsaug rau nws cov roj rog cov ntsiab lus, yog zoo kawg nkaus haum rau impregnating lub khoom qab zib ntawm yuav luag txhua khoom qab zib.
Zoo li txhua yam zaub mov txawv, cov nplaum uas muaj roj thiab cov kua qaub tau muaj cov zaub mov thiab cov zaub mov txawv uas txawv ntawm qhov khoom hauv daim ntawv qhia, ntxiv los yog hloov ib lossis ob qho khoom xyaw tshiab, los yog hauv daim ntawv ntawm ib lub cev. Nyob rau hauv phau ntawv "Technology of cooking confectionery khoom", uas yuav luag tag nrho cov confectioners paub los ntawm lub plawv, qhov qab zib no tau teev muaj creamy, tab sis cov qe tsis nkag mus rau hauv nws cov qoob loo, thiab cov khoom tseem ceeb rau kev tsim no qab zib yog ua kom zoo zoo nrhaub butter. Tab sis, tsis txhob cia tus neeg tsis paub, peb yuav hu txhua yam uas peb paub txog rau hauv cov lus ntawm cov neeg.
Cov kua qab zib nrog cov kua mis
Cov khoom xyaw:
- butter - 500-550 g;
- evaporated mis nyuj - 220 g;
- hmoov qab zib - 250-280 g;
- vanilla hmoov - 5 g;
- cognac los yog dessert cawu cub - 2 g;
- yield: 1000g.
Cov tshuaj nplaum no yog siv rau kev sib nqus duav, qhov dej ntawm lubrication thiab lateral sab ntawm lub ncuav mog qab zib, rau qhov kho kom zoo nkauj.
Los npaj cov tshuaj nplaum, koj yuav tsum tshem cov butter thiab condensed mis los ntawm lub tub yees, thiab tos kom txog thaum cov khoom sov sov mus ze rau hauv chav tsev kub. Tom qab ntawd, cov roj yog txiav rau hauv daim av thiab sib tov nrog ib tug tov kom txog thaum lub hnub qub, cov ntaub ntawv lush loj. Qab zib hmoov ua ntej tshaj yog ntxiv rau cov kua mis, thiab maj mam nchuav rau hauv cov roj, txuas mus rau whisk nws. Cov txheej txheem ntawm ntws ntev yuav ua kom txog thaum lub pob tshuam thiab tsis meej dua (feem ntau nws tsis ntau tshaj li kaum feeb), tom qab xo yaj, ntxiv vanilla hmoov, cognac los yog wine.
Cream ntawm butter nrog condensed mis nyuj thiab cocoa
Daim ntawv qhia rau no cream tsis txawv los ntawm lub ntsiab, tab sis nyob rau ntawm lub kawg ntawm whipping, txog 50 g ntawm sifted cocoa hmoov ntxiv rau lub resulting loj.
Kas fes los ntawm butter thiab condensed mis nyuj haus
Cov khoom xyaw kas fes:
- piam thaj - 70 g;
- roasted kasfes - 5 g;
- dej - 40 g.
Ua kom kas fes kua qab, ua kom kas fes extract (coj mus rau ib lub rhaub thiab hnub nyoog rau ib nrab ntawm ib qho kev daws ntawm cov kas fes thiab dej (1: 3), lim los ntawm qhov ncauj), ntxiv qab zib thiab boil. Qhov txias txias yog ntxiv rau cov tshuaj nplaum thaum lub sij hawm ntawm condensed mis condensation rau hauv lub whipped butter.
Tsis tas li ntawd, raws li fillers rau cream haum haum mashed toasted neeg rau, jam, ntxiv nyob rau ntawm lub kawg ntawm whipping thiab evenly faib thoob plaws nws loj. Koj muaj peev xwm npaj ib tug cream rau lub khoom qab zib los ntawm butter nrog boiled condensed mis nyuj, thiab Ntxiv ntawm qaub cream (ob peb dia).
Cream ntawm butter nrog condensed mis "Tshiab"
Yuav pib nrog, koj yuav tsum tau ua ib tug syrup (2 seem ntawm qab zib rau ib feem ntawm cov dej), boil nws mus rau ib tug kub ntawm 110 degrees, ces txias mus rau chav tsev kub. Lub syrup yog tov nrog cov kua qaub (cov kua condensed yog ob zaug tsawg dua nyob rau hauv daim ntawv qhia lub ntsiab) thiab poured rau hauv whipped butter. Ntxiv rau hauv daim ntawv qhia lub ntsiab.
Nyob rau hauv lub cream "Tshiab" koj muaj peev xwm ntxiv ntxiv neeg rau, cocoa hmoov, jam.
Cov tswv yim pab: yog li ntawd cov cream tsis exfoliate, whisking yuav tsum tshwm sim nyob rau hauv qeeb ceev ntawm lub tov, maj ua lawv. Tsis tas li ntawd, kom tsis txhob delamination ntawm cream thaum whipping, peb pom zoo kom siv condensed natural mis, tsis muaj cov ntsiab lus ntawm cov zaub zaub.