Ma mkate a mousse - malingaliro oyambirira kuti apange chokoma ndi chokongola

Mkate wa Mousse ndipamapeto pamapeto a tchuthi kapena kungokhala mchere wambiri kwa mapulogalamu osiyanasiyana pamasiku a sabata. Pali mitundu yosiyanasiyana ya zakudya zosiyanasiyana zomwe zingathe kukwaniritsa zosowa zosiyanasiyana za ogula.

Kodi kuphika mikate?

Luso la kukonzekera mchere umenewu silingatchedwe mofulumira komanso losavuta, koma zotsatira zake zimapereka malipiro onse.

1. Konzani keke ya mousse makamaka mwa mawonekedwe a silicone.
2. Pogwiritsa ntchito mchere wambiri, wosanjikiza amaloledwa kufungira kapena kumvetsetsa ozizira asanayambe kuwonjezera.
3. Njira iliyonse ikhoza kusinthidwa ndi zokonda zanu, kuwonjezera zigawo zatsopano zamagazi, zowonjezera kapena zokongoletsera zokoma kuti zilawe.

Mousse mikate «Mitima»

Keke ya mousse yosavuta imatha kukonzekera pogwiritsira ntchito ndondomeko ya Chinsinsi ichi. Mafomu apa amagwiritsidwa ntchito ngati mtima, komabe mungathe kutenga zosowa zina zomwe zilipo. Pa chifuniro, kukoma kumakongoletsedwera kulawa kalilole kapena glaze ina iliyonse.

Zosakaniza:

• mapuloteni - 1 unit;
• kirimu 33% - 100 g;
• chokoleti woyera - 100 g;
• shuga wofiira - 70 g;
• gelatin - 10 g;
• zipatso;
• biscuit.

Kukonzekera

1. Whisk mapuloteni ali ndi ufa.
2. Pezani whisk kirimu ndi ufa, kusakaniza ndi mapuloteni ndi chokoleti.
3. Lembani mu 100 ml ya madzi gelatin, kutentha, kusungunuka, kusakaniza ndi mapuloteni m'munsi.
4. Thirani mitundu yambiri, yikani zipatso ndi biscuit.
5. Pambuyo polimbikitsidwa, mtima wa keke umachotsedwa ku nkhungu.

Mousse keke ndi galasi glaze - Chinsinsi

Kuwonjezera pa momwe mungapangire keke ya mousse ndi glare yamitundu yakale . Pachifukwa ichi, simungathe kuchita popanda zowonjezera zowonjezereka, masikelo ndi osakanizidwa. Mukakwapula pamapeto omaliza a kukonzekera glaze, chogwiritsira ntchito sichiyenera kukwezedwa kuti mpweya usapangidwe.

Zosakaniza:

• mabulosi oyera - 300 g;
• gelatin - 35 g;
• wowuma - 15 g;
• chokoleti woyera - 470 g;
• shuga - 230 g;
• mkaka - 230 g;
• kirimu - 400 g;
• madzi 75 g;
• glucose madzi - 150 g;
• mkaka wokwanira - 100 g;
• biscuit, vanilla, dye.

Kukonzekera

1. Wiritsani mbatata yosakaniza ndi wowuma ndi 80 g shuga, kuwonjezera 12 g wa gelatin.
2. Amatsanulira mgwirizano malingana ndi mawonekedwe, amawalola kuti azimitse.
3. Wiritsani mkaka ndi vanila, kuwonjezera 15 g wa gelatin, 320 g ya chokoleti, chipwirikiti, ozizira 35 g, kusakaniza kukwapulidwa kirimu.
4. Thirani mousse woyera woyera mu nkhunguzo, mulole izo zizimangidwe, kuziika mu mabulosi a mabulosi ndi kutsanulira msuzi wa mousse.
5. Bwerezani zigawozo.
6. Sakanizani madzi, shuga, madzi a shuga, kuphika mpaka madigiri 103, gelatin.
7. Thirani madziwo kuti asungunuke chokoleti, dye, nkhonya ndi blender, ozizira mpaka madigiri 30, kutsanulira mu chisakanizo cha mikate.
8. Chotsani mikate ya mousse ndi galasi glaze kuchokera ku grill.

Mkate wofiira wa velvet

Zofufumitsa za mousse, zomwe zidzatulukidwe motsatira, zimakhala zodabwitsa mu mawonekedwe chifukwa cha mitundu yambiri yomwe imagwiritsidwa ntchito. Pachifukwa ichi, mu pastry, mukakakonza bisake ndi chophika chilichonse, onjezerani kakale pang'ono ndi tebulo yofiira, yomwe idzapangitse zotsatira zoyenera.

Zosakaniza:

• mapuloteni - 1 unit;
• mabulosi puree - 250 g;
• gelatin - 15 g;
• wowuma - 10 g;
• kirimu 33% - 130 g;
• champagne - 170 g;
• shuga - 200 g;
• mazira - zidutswa ziwiri;
• madzi a mandimu - 20 ml;
• dafi wofiira;
• mazira - zidutswa zitatu;
• Koka - 1 tbsp. l;;
• shuga - 1 chinthu;
• ufa - 1 chinthu;
• kuphika ufa.

Kukonzekera

1. Berry puree ndi wosakaniza ndi wowuma, 60 g shuga, mkangano, kuwonjezera 5 g wa gelatin.
2. Perekani chinsalu, dulani muzipinda.
3. Kumenya mazira ndi shuga, ufa ndi kuphika ufa, kuwonjezera kaka ndi dye. Chophika chophika 40 Mphindi.
4. Biscuit kudula mu zigawo monga conf.
5. Champagne imatenthedwa ndi shuga ndi madzi a mandimu, kusakaniza ndi yolks ndi gelatin.
6. Pambuyo pozizira, sakanizani mapuloteni okwapulidwa ndi zonona mu msuzi, mutenge zofufumitsa, potsanizana machesi ndi biscuit ndi confit.

Keke ya Mousse ndi malalanje

Nthawi zonse amasangalala ndi mwatsopano kukoma ndi zosangalatsa fungo zipatso mousse mikate. Pankhani iyi, lalanje imagwiritsidwa ntchito monga maziko, mmalo mwa zomwe mungatenge mandarins, zipatso zina kapena osakaniza mitundu yambiri. Biscuit amaloledwa kutenga chilichonse: vanila, chokoleti kapena mapuloteni, kuwonjezera yolks kwa mousse.

Zosakaniza:

• lalanje - 2 zidutswa;
• gelatin - 1 tbsp. supuni;
• yolichi - zidutswa zitatu;
• shuga - 70 g;
• mkaka - 120ml;
• kirimu - 120 g;
• biscuit, glaze.

Kukonzekera

1. Biscuit msingi amadulidwa chifukwa cha mikate.
2. Mkaka ndi 30 ml ya kirimu wiritsani ndi zest, zophatikiza yolks ndi shuga, gelatin, 50 ml ya madzi a lalanje.
3. Onjezerani kirimu chokwapulidwa kwa msuzi, kutsanulira mu mawonekedwe, kusinthanitsa ndi biscuit.
4. Phizani mikate yozizira ndi chisanu.

Chokoleti mousse keke - Chinsinsi

Chotsatira chotsatira cha masewero a chokoleti. Chofufumitsa cha mousse chimakonzedwa pa chokoleti chokoleti, chomwe chingaphikidwe ndi chophimba chilichonse chotsimikiziridwa, ndipo pambuyo pozizira kotheratu, zilowerere ndi madzi, zakumwa zofewa zokoma. Ngati mukufuna, onjezerani mowa wochuluka kwa kuikidwa: zipatso kapena Baile.

Zosakaniza:

• chokoleti - 100 g;
• gelatine - 20 g;
• shuga ndi mafuta - 50 g;
• mkaka - 140ml;
• kirimu - 500 g;
• biscuit.

Kukonzekera

1. Sungunulani chokoleti ndi batala, kusonkhezera pambuyo pa kuzizira, kukwapulidwa kirimu ndi shuga ndi kusungunuka mkaka gelatin.
2. Kufalitsa msuzi pa biscuit.
3. Tumizani keke ya chokoleti ya chokoleti kuti ikhale yozizira kwa maola 6.

Gulu la tchizi la kanyumba ndi mousse - Chinsinsi cha kunyumba

Malangizo otsatirawa ndi awa omwe akufuna kuphunzira kupanga mikate yosautsa yochokera ku tchizi. Kwa mchere, gwiritsani ntchito biscuit iliyonse, yomwe kukula kofunika kudulidwa, komwe kumaphatikizidwa ndi manyuchi kapena confiture ndi kuonjezeredwa kuphatikizapo mousse wophika ndi mabulosi kapena zipatso zowonjezera.

Zosakaniza:

• kanyumba kanyumba - 500 g;
• gelatin - 10 g;
• Mabulosi odzola kapena zipatso - 300 g
• shuga - 150 g;
• mkaka - 100ml;
• kirimu - 200 g;
• biscuit.

Kukonzekera

1. Tchizi chakanyumba chimadulidwa ndi blender ndi shuga, kuwonjezera kukwapulidwa kirimu ndi kusungunuka mkaka gelatin.
2. Pangani chofufumitsa cha tchizi cha mousse, mutenge nkhungu ndi tchizi ndi ma biscuit, osakaniza.
3. Perekani mchere kuti uzimitse kuzizira.

Mousse mikate «Mitundu itatu»

Njira ina yopangira kuphika kwanu kokondweretsa ndi chokoleti idzafotokozedwa mu gawo lino. Chokoma mousse mikate ndi yabwino kwambiri kuphika mu mawonekedwe a makoswe onse, ndipo asanatumikire kudula mbali. Ngati mukufuna, mankhwalawa amadzaza ndi galasi kapena chosowa chokoleti chosavuta.

Zosakaniza:

• wakuda, mkaka ndi chokoleti choyera - 180 g;
• mafuta - 140 g;
• gelatin - 10 g;
• shuga - 120 g;
• mazira - zidutswa 4;
• khofi - supuni 1;
• mkaka - 100ml;
• kirimu - 600 g;
• kakala.

Kukonzekera

1. Sungunulani chokoleti chakuda ndi 80 g ya batala.
2. Muziganiza mu dzira kukwapulidwa 80 magalamu a shuga, kusungunuka mu spoonful khofi.
3. Kuwombera mafuta pa madigiri 170 kwa mphindi 30, ozizira.
4. Mkaka wosungunuka wa chokoleti ndi 30 g ya batala.
5. Muziganiza mukwapulidwa zonona ndi shuga, 3 g wa gelatin kusungunuka pakati theka, kumenya, wosanjikiza pa soufflé.
6. Sungunulani chokoleti choyera ndi batala, sakanizani kirimu ndi gelatin, kutsanulira mu nkhungu.
7. Pambuyo polimbikitsidwa, dulani mchere ndikuwaza mkate wa mousse wa kakale.

Mousse keke "Strawberries ndi kirimu"

Mosavuta kuti mulawe, mutenge keke ya sitiroberi. Kudzaza mchere kungakhale ma biscuit savoyardi makeke kapena zina zomwe mungasankhe. Zokwanira ndi zokongoletsera za biscuit. Pambuyo pozizira m'madzi ozizira, mankhwalawa amapezeka ndi sitiroberi kapena chokoleti choyera.

Zosakaniza:

• Strawberry - 500 g;
• gelatin - 30 g;
• shuga - 250 g;
• kirimu - 500 g;
• vanillin, mabisiki, glaze.

Kukonzekera

1. Sungunulani strawberries ndi shuga blender, wiritsani, interpose gelatin, vanila, ndipo pambuyo yozizira kukwapulidwa kirimu.
2. Mu mawonekedwe a theka la msuzi, ndiye magawo a bisakiti komanso mousse.
3. Apatseni mankhwalawa kuti awameze, onetsetsani ndi glaze.

Keke ya biscuit ndi mousse mu chokoleti

Cake ndi mousse, yomwe ingaperekedwenso pang'onopang'ono, mutatha kutsanulira ndi kutsanulidwa ndi chokoleti yosungunuka, yomwe mwachikondi mungathe kuyika chidutswa cha batala kapena kirimu pang'ono. Mchenga ukhoza kukonzedwa motere: zipatso, mabulosi, zophimba kapena zokoma.

Zosakaniza:

• chokoleti chakuda - 400 g;
• Butter - 40 g;
• vanila custard kirimu wakuda - 150 g;
• kirimu - 250 g;
• chokoleti biscuit.

Kukonzekera

1. Sungunulani theka la chokoleti pamadzi osamba, sungani mu kirimu yotentha.
2. Pambuyo pozizira, onjezerani kirimu chokwapulidwa ndi msuzi, mudzaze ndi nkhungu, ndipo ikani biscuit kuti ikhale pamwamba.
3. Perekani zokomazo kuti muzizira kuzizira, kutsanulirani kusungunuka ndi mafuta a chokoleti.

Keke ya Blackcurrant Mousse

Manyowa a Black currant osasunthira panja, ndipo ndi kupanikizana mkati, amasangalala ndi zodabwitsa zosakaniza mabulosi kukoma ndi wosakhwima zonunkhira wosanjikiza. Pokonzekera mchere, biscuit, chokoleti komanso uchi. Pakuti mabulosi puree amagwiritsa ntchito ma currants atsopano ndi ozizira.

Zosakaniza:

• mdima wakuda - 150 g;
• shuga - 70 g;
• gelatin - 15 g;
• chokoleti choyera - 50 g;
• mkaka - 75ml;
• kirimu - 300 g;
• kupanikizana - 250 g;
• biscuit.

Kukonzekera

1. Kupanikizana ndi kozizira kochepa.
2. Chokoleti yasungunuka mkaka wotentha, kuwonjezera gelatin ndi spoonful shuga.
3. Pambuyo pozizira, kampeni zonona (150 g) ndi kutsanulira mu nkhunguzo pang'ono.
4. Mukati kupanikizana kwa malo ndikumaundana.
5. Pendani blender ndi zipatso ndi shuga, kutentha, kusokoneza gelatin.
6. Onjezerani zonona ndikutsanulira msuzi mu kukula kwake kwakukuru, ndikuyika pakati pa mazira oyang'anira kale, ndi biscuit top.