Tsela ea ho hlophisa mousse kaka le glaze boreleli: diresepe

Mousse kaka le glaze boreleli - le lijo tse theolelang e ntle le e monate eo e ratoa hakaale mehleng ea morao tjena. Technology ea ba lokisetsa ho ea moea tsoara e sa haholo thata, empa u lokela ho se fele pelo le ho nako.

Mousse kaka le glaze boreleli. Recipe le hlalosang

Ba lokisetsa ho ea le lijo tse theolelang khanya tla qoelisa o ka lefatše e hlollang ea ho pheha. Re tla hlalosa ka ho qaqileng kamoo ho etsa tiea caramel mousse, chokolete glaze le Cranberry creme brulee. Pele u qala ho nka bohato, ithuta e risepe hloko. Ho joalo, ho tloha seo lihlahisoa itokiselitse mousse kaka le glaze boreleli?

Metsoako bakeng sa kaka seponche:

• Khoho mahe - tse peli.
• Botoro - 60 dikgerama.
• Tsoekere - dikgerama 65.
• Koro phofo - 62 dikgerama.
• Poone phofo - halofo thispone.
• A pinch ea letsoai.

Ho nka mousse:

• Leaf gelatine - dikgerama a supileng.
• yolks lehe - tse tharo.
• Boima tranelate - dikgerama 100.
• Candy "Cow" - dikgerama 120.
• Tšoeu tsoekere - dikgerama 20.
• Metsi - 20 di ml.
• Botoro - dikgerama 35.
• A letsoai hanyane.
• Batho bao ba shapuoe tranelate - 170 dikgerama.

Re tla bonahatsa glaze lokisetsa ho tloha:

• dikgerama 12 of edible gelatin.
• dikgerama 160 ka 33% tranelate.
• dikgerama 240 tsa tsoekere.
• dikgerama 100 tsa metsi.
• dikgerama 80 tsoekere sirapo.
• dikgerama 80 cocoa.

mahobe a sa mousse lokisetsa le seipone barbotage bakeng sa lihora tse 12. The risepe lokela ho etsoa ka mekhahlelo e:

• Pele, lokisetsa kaka, creme brulee le Vanilla litebele.
• Ka mor'a moo, u lokela ho hlophisa mousse le bokella mahobe a.
• Ka sebaka ho qetela re na icing le toppings.

Mousse kaka le diresepe le boreleli glaze hore re u fa e leqepheng lena li ke ke tsa bitsoa lijo tse theolelang bonolo. Kahoo ka kopo-ba le mamello 'me u bale ka hloko litaelo tsa rona.

Tsela ea ho pheha bohobe

Pele ho tsohle, bulela ontong le futhumatsa ho likhato 190. Apara ho se e lakane ho baka silicone Cover moseme kapa letlalo la hae. Ebe latela litaelo tsa rona:

• Qhibiliha botoro ka ontong e le ya microwave kapa ho hlapa ka metsi. Pholile eona.
• Sefa phofo, kopanya le starch le letsoai.
• Beha sekotlolo se nang letho e le hore e ha e tšoara metsi. Senya mahe ka sekotlolo le fafatsa ka tsoekere. Otla ka lihlahisoa le mixer ka lebelo le tlaase ho fihlela, ho fihlela motsoako e tla eketseha tse tharo-lesaka. Tlosa sekotlolo ho tloha mocheso le tsoela pele ikotla hae 'maloa metsotso dikahare.
• Butle-butle fafatsa ka phofo motsoako ka folisoa.
• Lube batter 'me ka bonolo tšela e ka moseme silicone. Apeha lera sephetho ea kotara ea hora.

Loketse kaka pholile, ka nako eo khaola e tsoa ho eona ho potoloha billet boholo. Faolang ka sebelisoa bakeng sa ho etsa di-cookie kapa theolela tse ling.

Creme brulee

Tsoela pele ho pheha mousse kaka le glaze boreleli. Recipe monate fillings le monokotsoai tatso haholo bonolo:

• Whisk yolks le lehe le tsoekere e.
• Hokela ho skillet tranelate le lebese, eketsa ka dipeo Vanilla. Pheha metsi ebe tšela hore e be motsoako lehe. Kopanya dihlahiswa o kgutlele bona ho saucepan le. Pheha ho fihlela tranelate ho fihlela e thickens (empa u se ke ua e tlisa e ho pheha ho!).
• Tšela le boima ho fellang ka hlobo silicone, 'me joale mong le e mong o ntse a sebeletsa, beha ya monokotsoai le tse seng kae thawed kapa cranberries foreshe.

Lokisetsa creme Brule ka ontong preheated ka 100 ° C metsi take bubble bath. hora halofo hamorao tlatsweng e loketse. Hona joale e lokela ho ba pholile le romela ka leqhoa ea sehatsetsi bakeng sa lihora tse seng kae.

Kalafo bakeng sa biscuit

Re fana ka impregnate mousse kaka le le boreleli glaze litebele tsa Vanilla.

risepe:

• Tšela metsi ka saucepan 'me a fafatsa ka tsoekere e, eketsa ea Vanilla (mong karolo ea boraro ea poto le). Haeba a lakatsa, o ka eketsa rum hakaalo kapa tse ling tse leha e le efe tse tahang seno.
• Pheha le pholile motsoako.

Caramel le spaghetti tranelate

Re tsoela pele ho ba sethaleng bobeli (e ka ho phethahatsoa ka letsatsi la bobeli). Ho joalo, ho lokisa ho mousse kaka le glaze boreleli.

litaelo:

• Tšela edible gelatin leqhoa metsi.
• Pheha ka setofo sirapo metsi le tsoekere.
• Whisk yolks blender ebe tšela nōka e tšesaane ea mokelikeli chesang ka tsona, u sa phetse ho kena-kenana. Ha tranelate fellang kateng tšoeu, tlohela e ka nakoana phomotse.
• Beha ka tranelate metsi take bubble bath, qhibiliha ba lipompong le botoro. Kopanya e crème caramel le edible gelatin ho ruruha le motsoako lehe.

Ka bonolo hokela boima sephetho le shapuoa tranelate. Mousse feletseng loketse.

kopano

sethaleng Sena se tla hloka lintho tse 'maloa. Hlophisa toothpick, floating le hlobo silicone tsa mahobe a. Ho joalo, bokella mahobe:

• Beha hlobo tse floating le tlatsa ka mousse halofo. Holimo ka hoammeng creme brulee.
• Tlatsa mousse, le litebele holimo tse tsetsoeng moriana larileng ka libiskiti. Place floating ka leqhoa ea sehatsetsi le preform tloha ho phomola ka bang lihora tse (ka go tlhaolega bosiu bo le bong).

Icing mahobe

Qetellong, e le nako ea ho tlatsa ba lokisetsa ho ea tsoarang rona e sa tloaelehang:

• Ua inela edible gelatin ka metsing a batang 'me le tlise ho ea lethopa tranelate.
• Pheha ea sirapo ea metsi, tsoekere le tsoekere. Ke ea bohlokoa haholo ho ho boloka e batlang mocheso oa likhato tse 111. Ho ka ba ka tekanyo e itseng ho sebedisa selekanyamogote e khethehileng.
• Connect with sirapo a phehile, eketsa ea tranelate le cocoa. Kopanya dihlahiswa o kgutlele hore ba poleiti le.
• Ha motsoako tluoa tabeng ea ho lethopa hape, eketsa ho edible gelatin le whisk lihlahisoa blender.

mahobe a sa Cover folisoa ho 40 likhato glaze. Ka mor'a lijo tseo u lokelang ho beha ka sehatsetsing bakeng sa ho lihora tse peli kapa tse tharo. Ho ikemisetsa ho hlahloba toothpicks lijo tse theolelang - ha ba feta habonolo, e bohareng e qhibilihile.

Pinki mousse kaka

Sebōpeho sa lijo tse theolelang ena e rarahaneng kenyelletsa ditokiseletso: a chokolete biscuit, moea le lefifi chokolete mousse, jellies blackcurrant, apricot le kgodi sega pinki sephatsimisi glaze. Joalokaha ke le nehile fetileng, u na le tsela e telele ho ea. Empa u se ke ua tšaba le mathata, ka lebaka phello e tla feta le ditebello. Ho joalo, pele u lokela ho lokisa lihlahisoa tsohle tse hlokahalang.

O tla hloka ho apricot confit:

• Agar - 1,6 g,
• Tsoekere - 50 g,
• Apricot puree - 160 g,

Ho nka biscuit:

• Phofo - 125 dikgerama.
• Soda - teaspoon ngoe.
• Letsoai - halofo ya teaspoon.
• Cocoa - dikgerama 30.
• Tsoekere - 150 dikgerama.
• Lehe.
• Botoro - dikgerama 30.
• Meroho oli - dikgerama 30.
• Lebese - 140 di ml.
• Tšoeu veine asene - halofo ya thispone.

re marmalade a lokisetsa ho tloha:

• 75 dikgerama ea tsoekere.
• dikgerama 200 puree ya batho ba batsho currant.
• 5 dikgerama ea pectin.
• 1 a mob mobile ea acid e citric.

Ho bonahatsa ba glaze tla hloka:

• dikgerama 12 of edible gelatin.
• dikgerama 150 tsa tsoekere.
• 72 le 75 dikgerama ea metsi.
• dikgerama 150 ea tsoekere sirapo.
• dikgerama 150 ea chokolete tšoeu.
• dikgerama 100 tsa lebese le le khutsufalitsoeng.
• A kotara ea khaba tee ea dae le.

Ho nka chokolete mousse:

• Edible gelatin - dikgerama tse hlano.
• Metsi - dikgerama 30.
• Lebese - 250 dikgerama.
• Lefifi Chocolate - 310 dikgerama.
• Boima tranelate - dikgerama 500.

Ka mor'a moo, re hlalosa ka ho qaqileng kamoo ho lokisetsa mousse kaka le glaze boreleli. Mohato ka mohato risepe tla u thusa ho bopa e makatsang monate le e ntle lijo tse theolelang.

ho lokisetsa

Mousse kaka le glaze boreleli, lifoto tsa eona le tla fumana leqepheng lena itokiselitse ka mohlaleng o tšoanang:

• Pele, u lokela ho apeha bohobe. Kopanya ka sekotlolo sa, whisk cocoa, ho baka soda le ho e, phofo, letsoai le tsoekere, ebe eketsa a ba isa ho metsoako mokelikeli. Pele rala lehe, 'me joale e ntan'o ba botoro qhibilihile, oli ea limela,' me qetellong ea lebese le asene veine. Otla ka lihlahisoa le mixer bakeng sa metsotso e mehlano, ho fihlela o fumana bohlale ha haholo melala hlama. Sehlahisoa se felile ka hloko tšela ka lakane e baka le apeha ho fihlela bonolo. Ha kuku e folisoa hanyenyane, khaola therefrom billet potoloha le hatsele bona ka leqhoa ea sehatsetsi ka.
• Mousse kaka le glaze boreleli, eo diresepe re bokella sehloohong sena, ba bonnete ba hore kenyeletsa ka monokotsoai kapa litholoana confit. Kahoo pele, kopanya le tsoekere le Agar-Agar, ebe eketsa lihlahisoa tsa ho kena a phehile apricot puree. Lethopa kgodi sega metsotso e 'meli,' me joale fetisetsa ho e be ho pheha lesale (bophara 16 limilimithara) e neng e pele ho loketseng ke tlase lijo phuthella ntho. The preform hape o romela ka leqhoa ea sehatsetsi ka.
• Ho lokisetsa marmalade, o tla hloka ho amahanya pectin le tsoekere 'me a halefile ho likhato tse 40 puree ya batho ba batsho currant. Futhumatsa le boima sephetho le ho futhumatsa e le tlisa ho lethopa ka. Ka mor'a metsotso e 'meli, eketsa acid e citric le pholile motsoako. Tšela marmalade ho kgodi sega me hang-hang e romella khutlela ho preform batang. Ha sehlahiswa lona o thatafalang, khaola ho tswa ho workpiece latelang e bophara li lakalitseng, 'me joale khutlela ba khutlisetsa ka leqhoa ea sehatsetsi.
• Tsoela pele ho pheha mousse kaka le glaze boreleli. The risepe ke toppings bonolo. Pele ua inela edible gelatin ka metsing (metsotso e leshome kapa lesometlhano), 'me joale kopanya ka ho eona le lebese le chesang. Motsoako sephetho le tšela chokolete le whisk metsoako hape. The folisoa chokolete boima nepo amahanya le shapuoa tranelate.

kopano

Ha koetliso litabeng tsa bona li feletseng, u ka tsoela pele ho isa karolong e monate ea risepe ena. The semicircular silicone hlobo tšela mousse nyenyane, hoammeng le beha e ka workpiece (kgodi sega jelly). Tšela ka hlobo e mousse banyenyane le beha holim 'libiskiti hae. Romela kaka ya hao nakong e tlang ka leqhoa ea sehatsetsi bakeng sa lihora tse 12.

E sala e le hore re lokisetsa glaze pinki. Lethopa metsi sirapo, tsoekere le tsoekere (mocheso e lokela ho sa feteng likhato 103), 'me edible gelatin ua inela ka metsing. Hokela lihlahisoa le chokolete qhibilihisitsoeng, dae le khutsufatsa lebese ka sekotlolo sa blender ka. Whisk fihlela lihlahisoa boreleli le romela frosting ka sehatsetsing ka.

Ha e ke e etsahale lihora tse 12-14 ho khabisa mahobe a. Glaze, mocheso ka ontong microwave e ho likhato tse 30. A nke ho ea letho ho tswa leqhoa ea sehatsetsi, ho silicone lokolla ho tloha hlobo bona 'me le tšollele barbotage.

Kamoo ho khabisa mousse kaka le glaze boreleli? Lefatše ka beha liforomong pampiri tsa dimafene, beha lipelo oa chokolete le lifaha tsoekere.

mahobe a sa seiponeng le ba banana mousse

Mona ke risepe e mong thahasellisang karolong la theolela morao-rao o ratoang.

Metsoako bakeng sa kaka seponche:

• Mahe - dikgerama 125 (ntle le boima khetla).
• 'Moba tsoekere - 62 dikgerama.
• Koro phofo - dikgerama 40.
• Poone starch - dikgerama 11.
• cocoa phofo - dikgerama 12.
• Peel khubelu lamunu - dikgerama tse peli.

Re tla lokisa impregnation tsa rum:

• dikgerama 70 tsa metsi.
• dikgerama 15 of tsoekere ea 'moba.
• 5 dikgerama tsa rum.

Ho nka e jelly:

• dikgerama 135 ea lero a hloekileng lamunu.
• dikgerama 60 veine seka-monate tse tšoeu.
• dikgerama tse 23 tsa 'moba tsoekere.
• E mong a mob mobile ea lavender omisitsoeng.
• dikgerama 10 omisitsoeng lekhapetleng lamunu.
• dikgerama 20 lero la lemone.
• dikgerama 13 ya lakane ea edible gelatin.

Bakeng sa mousse, banana tla hloka:

• dikgerama 125 tsa libanana foreshe.
• dikgerama 120 tsa mascarpone chisi.
• dikgerama 135 ka 33% tranelate.
• dikgerama 60 tsoekere phofshoana.
• dikgerama 12 lero la lemone.
• 0.5 diithupa Vanilla.
• dikgerama 13 of edible gelatin (maqephe a).
• dikgerama 25 tsa metsi.

Seiponeng glaze lokisetsa lihlahisoa tse latelang:

• dikgerama 150 tsa metsi.
• dikgerama ea 145 ea tranelate e boima.
• dikgerama 300 ba sootho tsoekere.
• dikgerama 100 ea cocoa.
• dikgerama 20 ya lakane ea edible gelatin.

Ho phaella moo, ho ke ke ho hlokahala hore ho lokisetsa ea discs chokolete (70 dikgerama) ya tsoekere 'me lifaha tsa mokhabiso.

Tsela ea ho lokisetsa mousse kaka le glaze boreleli? Photos, diresepe le likhothaletso beha tlase tla u thusa ho sebetsana ka katleho le mosebetsi ena e thata.

ho lokisetsa

• Joalokaha e le tloaelo, ea pele ho hlophisoa biscuit. Beat lihlahisoa lehe le tsoekere ho fihlela hlama eo e tla eketseha ka makhetlo a 'maloa. Ka mor'a moo, maqhubu a mabeli kapa a mararo vsypte motsoako ka metsoako omeletseng le kopanya hlama spatula. Ka beha ho baka entsoeng ka letlalo tšela o qetile sehlahiswa le apeha ka ontong hantle halefile. Pholile kaka, ka nako eo khaola e tsoa ho eona le lipolokoe tse tšeletseng.
• A re ke re ho eketsehileng impregnation. Hlophisa sirapo metsi le tsoekere, ho pholile le eketsa ho rum.
• Lokisetsa dihlahiswa jelly. Lower edible gelatin ka metsing metsotso e leshome. Le dilamunu, tlosa zest le pepeta lero ho tloha litholoana. Veine, zest, tsoekere le lavender hokela ka skillet ka. Beha lijana setofong le tlisa ho lethopa ka litaba tsa eona. Ka mor'a metsotso e 'meli, mathata le mokelikeli le kopanya ka ho eona le lero la lamunu. Mofuthu motsoako ho 80 ° C, eketsa ea edible gelatin ho ruruha le kopanya. Qetellong, tšela ea lero la lemone.
• Tšela e jelly ka bokamoso ba liforomo tse tsheletseng tse nyenyane silicone romella ka sehatsetsing ka.
• Lokisetsa disks chokolete. Ho etsa sena, qhibiliha chokolete, ka nako eo beha ka ribbons pastry tse tsheletseng tse khōlō le didikadikwe tse nyenyane tse tšeletseng. Billets pholile.
• Re sa ntse re lokela ho pheha ba banana mousse. Edible gelatin ua inela ka metsi a batang, tlohela ho na le bakeng sa metsotso e leshome, 'me joale Flip ho skrineng. Libanana li hloekile, khaola le ho fetisetsa ho sekotlolo sa blender ka. Eketsa ea lero la lemone 'me litholoana tsa silakanya le tsona ho puree. Kopanya libanana le Vanilla dipeo, tsoekere le chisi. Otla ka lihlahisoa le mixer.
• Tsoela pele ho pheha mousse. Qhala edible gelatin ka 25 dikgerama ea metsi a chesang le kopanya ka ho eona le akarelletsang likhaba tse peli shapuoa tranelate. Le boima sephetho le amahanya le ba banana puree, ka nako eo eketsa ho bona le tranelate setseng.
• Sebopeho semicircular tsa mahobe a, beha dikgabana tse pedi ea mousse 'me a beha ho honyenyane chokolete disks ka ho bona. Ka mor'a moo, eketsa e le mousse banyenyane le beha e jelly folisoa. Lera le hlahlamang ke banana mousse (khaba e mong ho ama), 'me ka mor'a bona - disks haholo tsokolate. Litlhaka kahare mousse pakeng likheo tsena le ho li aba ba ho koahela biscuit. Coat mahobe a ba tse tsetsoeng moriana ke borashe pheha. Romela lijo tse theolelang ea hao e latelang ka leqhoa ea sehatsetsi ka.

seiponeng glaze

Edible gelatin tlatsa ka metsi, 'me ka mor'a metsotso e leshome e mene e maqephe a ho sefe sa. Ka saucepan, kopanya tsoekere, cocoa, metsi le tranelate. Tlisa glaze ho mocheso likhato 103, 'me joale pholile eona. Eketsa ea chokolete boima edible gelatin, kopanya dihlahiswa le mathata ba ka sefe e metle.

A nke ho ea letho ho tswa leqhoa ea sehatsetsi ka, tlosa hlobo le tšela lijo tse theolelang glaze. Haeba a lakatsa, ka tlotsitsoeng holim'a holim'a metsi sebelisa kotokaka efe kapa efe ya qhibilihile chokolete tšoeu. Hape mousse kaka le glaze boreleli ka khabisitsoeng ka lifaha tsoekere le litšoantšo le khabisitsoeng la caramel.

Mousse kaka le glaze boreleli. Reviews

Cook ea kajeno multilayer theolela ha bonolo. Haeba u ka thabela ho sebetsana le diphephetso le ho ba sa tšabe le mathata, ebe o tla fumana tshebetso haholo. Ho ile a qala ho nahana hore baapehi le sebete le malapa. Ba pheha khang ea hore o tla butle-butle retract ka ho etsa joalo, 'me nako le nako ha o tla emisa ka boeona mesebetsi e thata ho feta.