Mkaka-mousse uli kutali ndi zosavuta kukonzekera zokoma, zomwe zimafuna chidwi kwambiri ku tsatanetsatane ndi teknoloji. Kusunga malamulo osavuta, omwe tiwafotokozera m'nkhaniyi, kudzakuthandizani kuti mubwere ku mchere wabwino, mutakhala ndi nthawi yochepa.
Mkaka wa kake "Zokoleti Zitatu" ndi galasi glaze
Zosakaniza:
Pa maziko:
- chokoleti chakuda - 75 g;
- mafuta - 135 g;
- mazira - 130 g;
- shuga - 115 g;
- ufa - 65 g.
Kwa glaze:
- madzi - 45 ml;
- shuga - 90 g;
- shuga - 90 g;
- gelatin - 10 g;
- mkaka wa evaporated - 65 g;
- chokoleti cha mkaka - 80 g.
Kwa mousse:
- kirimu chokwapula - 345 ml;
- chokoleti choyera - 235 g;
- mkaka - 155ml;
- gelatin - 5 g;
- madzi - 30 ml.
Kukonzekera
Yambani ndi glaze. Sakanizani madzi ndi shuga ndi shuga ndipo mubweretse kutentha kwa madzi mpaka madigiri 100. Kwa madziwo, onjezerani chokoleti chodulidwa, choviikidwa m'madzi a gelatin ndi kukaka mkaka, sakanizani chirichonse ndi supuni, ndipo mutamenyedwa ndi blender. Siyani m'firiji tsiku limodzi pa filimuyi.
Pansi pake, sakanizani batala wofewa ndi shuga ndi mazira, kuonjezerani chokoleti chotungunuka koma pang'ono utakhazikika. Potsirizira pake, tsitsani ufa ndi kugawa zonse mu mawonekedwe. Kuphika pa madigiri 180 kwa mphindi 15.
Pakuti mousse chikwapu kirimu. Kutentha kwa madzi, mudzaze ndi chokoleti ndi kusakaniza. Sungunulani gelatin mkaka wosakaniza (poyamba unadzaza madzi), ozizira, ndipo pang'anani mosakanikirana ndi chithovu chofewa.
Musanasonkhanitse keke-mousse, ikani keke mu mawonekedwe ndi kumbali yakutsogolo, kutsanulira mousse pamwamba ndi kuiloleza. Sakanizani madzi okwanira madigiri 38 ndikudzaza ndi mkate wouma.
Chokoleti-banana-mousse - Chinsinsi
Zosakaniza:
Pa maziko:
- chokoleti biscuit (18 cm).
Kwa mkaka chokoleti mousse:
- chokoleti cha mkaka - 135 g;
- kirimu chokwapula - 190 ml.
Kwa mousse wa chokoleti yakuda:
- chokoleti chakuda - 115 g;
- kirimu chokwapula - 210 ml.
Zojambula:
- nthochi - 2 zidutswa;
- kirimu chokwapulidwa - 120 g;
- chokoleti chakuda - 45 g.
Kukonzekera
Takhala tikukamba za kukonza biscuit chokoleti kangapo kamodzi, kotero konzekerani maziko osavuta a maphikidwe athu osavuta komanso, ndikuwotchera, kudula pakati.
Kwa mousse woyamba, sungani 40 ml ya kirimu ndipo mudzaze nawo magawo a chokoleti. Ikani katsabola otsala ndi kuwasakaniza ndi chocheka chokoleti.
Ikani hafu yoyamba ya biscuit mu mawonekedwe ndi mbali zakumtunda ndi kutsanulira msuse chokoleti pamwamba. Dulani zonse ndi biscuit yachiwiri ndikuzisiya. Pambuyo pake, sungani magulu a nthochi ndikukonzekeretsani mousse wachiwiri pa teknoloji yomweyi. Sungani chilichonse ndi chisakanizo cha kukwapulidwa kirimu ndi chokoleti chosungunuka ndikutumikira.