Mokhoa oa ho etsa meringue lapeng ho tswa ho lihlahisoa tse sa rarahanang?

French cuisine e tumme ka lijana tsa lona monate le o ikhethang, har'a tse ka e mong ea bitsoang le meringue. Sena se lijo tse theolelang airy tsa makhooa lehe le tsoekere phofshoana. Ho seng joalo, ho e bitsoa "meringue". Lokisetsa ratoa, 'me kamoo ho etsa hore meringue ka lapeng, e tla hlalosoa ka sehlooho sena.

Crispy tsoarang ka etsa fihletseng teng, ho se be le boiphihlelo se seholo ka wisdoms culinary. Ka mohlala, ka Switzerland liprotheine shapuoa ka hlapa metsi ho fihlela bubble fluffy ebe tšela tsoekere 'me a romela ka ontong e ka mocheso tlaase-tlaase. Ho ke ke bohlokwa hore moea boima e sa chesa ka ntle, e leng ke ke hobane'ng ha ho hlokahala hore ho omisa kaka, ho ena le Fry. Oo ka oona ka boreleli, polasetiki le meringue benyang lapeng (lifoto tse bontšitsoeng tlaase mona).

apaya Mataliana ba tloha risepe ea neano: lehe ba basoeu ba shapuoa ka chesang tsoekere sirapo eaba li kenya ka leqhoa le lumelloa ho lula. Ha e le hantle, tranelate e qalile ho riteloa ka pel'a hao, ho ke ke loketseng haholo bakeng sa mahobe a kolohantsoeng le tse ling tse dipesteri monate. Ha e le hantle, ho ke ke paradoxical 'me monate haholo lijo tse theolelang tse ke le bonolo le tenyetseha. Mokhoa oa ho etsa meringue ka airy lapeng le crispy? Ho etsa sena, o tlameha ho khomarela melao tse seng kae bohlokoa:

1. Lijana bakeng sa batho bao ba shapuoe e lokela ho ba o omileng 'me ntle le mongobo feteletseng le kirisi.
2. Ho fumana le boima le letšo-letšo, le letšo-letšo 'me homogeneous, ka sekotlolo ha aa lokela ho fumana lerotholi la yolk tsa protheine ena e arohane ka hloko kamoo ho ka khonehang.
3. Batho bao ba shapuoe ke molemo ho sebelisa mixer ka, whisk se finyella ka lebaka hantle.
4. Citric acid e tla thusa tranelate tla thicken. Eketsa e qalong.
5. Latela a latellana joang kaofela tsa liketso tsa: ea pele, ho shapa protheine le ha ho tsoekere le feela ka mor'a thickens tšela tsoekere phofshoana.
6. Ho lokisetsa ho sebelisa mahe chilled.
7. Bakeng sa tatso dinoko eketsa lialmonde ba sithabetseng, cashews kapa walnuts.
8. Lema dipesteri pampiring entsoeng ka letlalo - e tla ba ho le bonolo ho tlosa.
9. Apeha ka mocheso tlaase le butle-butle eketsa ho fihlela ho 100C.
10. Mora meringues lokisitseng, o ile a sala ka metsotso e 10 ka ontong ho omisa ea ho qetela.

Tsena ditomotsebe bonolo e tla u thusa ho finyella diphetho hlollang. Ka dikgothaletso rona o sa tla hlola na le potso "? Tsela ea ho etsa meringue lapeng" Bakeng sa juiciness ka lubricated ka oli kapa mahobe a itokiselitse entsoeng Curd tranelate. monate haholo 'me mokete o ile a fumana le shapiloeng tranelate le monokotsoai a hloekileng.

Traditional French meringue

dikarolo:

- 5 refrigerated liprotheine;

- tsoekere phofo (2 linoelo);

- acid e citric kapa sirilamunu (20 c).

Arola lihaha-'mele, kopanya acid e citric le whisk mixer fihlela homogeneous, rekere tumellano. Ebe Pour le molapo tšesaane tsa phofo, re tsoela pele ho whisk. Koahela pampiri ho baka, hlatsoa le botoro le sebelisa mokotla pastry ho pepeta tsoa mahobe nyenyane.

Ha e le mokotla o khethehileng o sa etse joalo, u ka sebelisa e thispone kamehla. The preheated setofo beha lijo tse theolelang le ho baka bakeng sa ho lihora tse peli. Boloka leihlo ka meringue, kahoo ba ile ba u se ke ua fifala le tletlerana. Mona 's kamoo ho etsa hore meringue lapeng ntle boiteko ba letho eketsehileng, e se nang dirtying matsoho a hao. e ratoa Sena ke ho ikhethang tasteful le phutholohe.

Ka tsela e tšoanang, o ka pheha bohobe-meringue lapeng tlas'a lebitso la "Earl lithako", "Pavlova" kaka. Shortcakes tsa meringue hantle le biscuit hlama. Le dikarolo ka lubricated le tranelate efe kapa efe, eketsa linate, libanana, fragole le monokotsoai tse ling ho hao tatso.