Okonda chokoleti, nkhaniyi ndi yanu! Tsopano ife tikuuzani momwe mungapangire keke "Chokoleti Zitatu". Sikovuta kuphika, koma kumatenga nthawi. Koma ndizofunika, kukoma kwa keke ndi zokoma.
Keke "Zokoleti Zitatu" - Chinsinsi
Zosakaniza:
Kuyezetsa:
- ufa wa tirigu - 100 g;
- mafuta okwana 72.5% mafuta - 100 g;
- chokoleti wakuda - 110 g;
- shuga - 120 g;
- ufa wophika - 12 g;
- nkhuku mazira - zidutswa 4;
- mchere - uzitsine.
Kwa mousses:
- gelatin - 24 g;
- kirimu 600ml;
- mphukira - 45ml;
- mafuta okwana 72.5% mafuta - 90 g;
- chokoleti chakuda - 150 g;
- chokoleti cha mkaka - 150 g;
- chokoleti choyera - 150 g.
Kukonzekera
Pewani mazira pang'ono kuti muthe kupatulira mapuloteni ndi yolk. Buluu wofewa wothira shuga (50 g) ndi kuzitikita. Onjezerani chokoleti chosungunuka, ndiyeno imodzi mwa imodzi yopanga yolks, mosakaniza kusakaniza misa. Pambuyo pake, tsitsani ufa ndi kuphika ufa. Mavitamini (makamaka ngati ali chilled) whisk pamodzi ndi mchere komanso otsala onse mpaka misala. Puloteni yosakaniza imaphatikizidwa ku mtanda ndi pang'onopang'ono kusakanikirana, kotero kuti misa sungathe. Timafalitsa mtandawo kuti ukhale wotayika ndi masentimita 24 ndikuuyika mu uvuni ndi kutentha kwa 170 ° C. Pambuyo pa mphindi 25, biscuit idzakhala yokonzeka. Tikapumula, timapitiriza kupanga kapu.
Kotero, keke yathazikika pansi, kachiwiri timayika mu mawonekedwe omwe idakonzedwa, ndipo kuchokera ku zojambulazo timapanga uta waukulu, monga kupitiriza kwa mawonekedwe. Biscuit yokha imapulitsidwa ndi 30 ml ya kognac. Timayika kabati mufiriji kwa theka la ora. Ndipo panthawi ino timakonzekera mousse. Kuti muchite izi, gelatin imadulidwa mu kirimu (50 ml). Siyani mphindi 20 kuti muthe kutupa. Ikani mchere wokhala ndi lulu. Chokoleti yakuda imasungunuka ndi 30 g ya mafuta. Onjezerani 1/3 ya gelatin misa ndi kutenthetsa kuti mutha kutaya gelatin, koma musaphimbe. Koperani kutentha kwa firiji, onjezerani 1/3 kirimu ndi mchere wa 15 ml. Onetsetsani ndi kutsanulira chokoleti biscuit ndi mousse . Timatumiza kufiriji kwa mphindi 15. Padakali pano, tikukonzekera mousse kuchokera ku chokoleti cha mkaka ku teknoloji yomweyi. Tsopano tulutsani mawonekedwe a biscuit kuchokera mufiriji ndipo msuziyo imatsanuliridwa pamsana wammbuyo. Apanso mufiriji kwa mphindi 15. Timakonza mousse kuchokera ku chokoleti choyera. Ndipo lembani mzere wosanjikiza nawo. Kachiwiri, ikani chokoleti cha "keke" cha "keke" mufiriji kwa mphindi khumi ndi zisanu ndi zisanu ndi ziwiri, ndipo ponyani kunja, chotsani chojambulacho ndikuchiyika tebulo pambuyo pa mphindi khumi ndi zisanu.
Keke ya tchizi "Chokoleti Zitatu"
Zosakaniza:
Chifukwa chokhazikika:
- Philadelphia tchizi - 250 g;
- shuga - 100 g;
- mkaka - 160ml;
- madzi 5 ml;
- gelatin - 7 g.
Kwa "mousse wakuda":
- chokoleti chakuda 70% - 40 g;
- tchizi - 155 g;
- Kukwapula kirimu wa 33% mafuta okhutira - 105 g.
Kwa "mousse" mkaka:
- chokoleti mkaka - 40 g;
- tchizi - 155 g;
- Kukwapula kirimu wa 33% mafuta okhutira - 105 g.
Kwa "mousse" woyera:
- chokoleti choyera - 40 g;
- tchizi - 155 g;
- Kukwapula kirimu wa 33% mafuta okhutira - 105 g.
Kukonzekera
Gelatin yodzaza ndi madzi, ndipo kenako, ikadzakula, sungunulani. Kumenya tchizi la Philadelphia ndi shuga kwa mphindi 3 - panthawiyi shuga ayenera kupasuka. Pamapeto pake, timayambitsa gelatin. Tchizi kuti nthawi ikhale pambali ndi
Kodi kukongoletsa keke "Chokoleti Zitatu" - ndi nkhani yokoma. Mungagwiritse ntchito mafano opangidwa ndi chokoleti okonzeka kapena chokoleti. Ndipo mukhoza kusungunula chokoleti ndi kupanga mtundu uliwonse.