Chokoma ndi wathanzi souffle mkaka

Cook mkaka souffle pansi pa mphamvu ya lililonse. Amakambirana ndi maonekedwe a mankhwala zimadalira m'maganizo ndi zilandiridwenso wa ophika. Mkaka soufflé kunyumba zosavuta tigwile. Izi kungafune lililonse mankhwala. M'nkhani ino tikambirana kusankha zinthu chakudya.

Mkaka souffle. Chinsinsi ndi chithunzi

Pakuti kuphika muyenera:

• lita imodzi ya mkaka (theka-skimmed);
• 10 mazira;
• magalamu makumi asanu mafuta;
• vanila shuga (paketi imodzi);
• shuga ufa (mazana atatu galamu + 2 tbsp.);
• magalamu 120-130 ufa.

kukonzekera

1. Poyamba, mu saucepan lalikulu, kuphatikiza ufa ndi ufa (magalamu mazana atatu).
2. Kenaka yikani kwa dzira yolks asanu, batala (anasintha). Muziganiza ndi mphanda. Pambuyo whisk mpaka yosalala.
3. Kenako, kuyatsa mpweya mbaula pa moto sing'anga. Ikani kwa osakaniza chifukwa. Onjezerani mkaka mu mtsinje woonda. Pa nthawi yomweyo kugwira ntchito ankakonda kutenga litchowa. Kuti kuwira anapatsidwa misa mapeto.
4. Ndiye kuchepetsa kutentha kwa osachepera. Choncho kwambiri ndikumalo amazunzo kwa mphindi makumi awiri. Musaiwale kuti nthawi zonse kusokonezedwa.
5. Pambuyo kuchotsa ku mphika mbaula, Muziganiza mu shuga vanila. Ndiye akuyambitsa.
6. Ndiye zosefera kusakaniza mu sefa. Mukatero kuchotsa apezeka.
7. Pambuyo souffle ozizira. Mu ndondomekoyi, chitisokoneze.
8. Ndiye kulowa misa ya yolks otsala. Pambuyo Kusakaniza.
9. Tengani mbale osiyana. Ndi kumenya mapuloteni (mazira asanu) ndi awiri Art. L. ufa ndi thovu khola.
10. Kusamutsa misa chifukwa mu okonzeka souffle mkaka. Sakanizani bwino. Kupanga izo kayendedwe yosalala.
11. Ndiye kutenga mawonekedwe, burashi ndi batala, kuwaza ndi ufa ndi ufa.
12. Ikani zochuluka za izo. Kuphika kwa mphindi makumi awiri. Zitatha izi ukhale pansi kwa mphindi khumi ndi kutumikira.

Chinsinsi chachiwiri. Soufflé ndi tchizi

Tsopano yang'anani wina Chinsinsi souffle. mchere Umenewu udzakhala kwambiri womuyenerera chakudya kapena madzulo akamwe zoziziritsa kukhosi.

Kuti akonze mkaka souffle, woimiridwa ndi chithunzi pamwambapa, muyenera:

• kapu theka la mkaka;
• magalamu 400 tchizi;
• 400 ml ya wowawasa kirimu;
• magalamu 100 a shuga;
• Awiri luso. L. candied zipatso;
• magalamu makumi awiri a gelatin;
• yolks dzira atatu.

Njira kukonzekera mchere

1. Choyamba zilowerere gelatin mu madzi ofunda. Izi zachitika kuti yapitirira. Zimenezi adzatenga pafupifupi maminiti khumi ndi asanu.
2. Pambuyo zonsezo osiyana yolks dzira. The mapaundi otsiriza ndi shuga.
3. Thiraninso misa mu chidebe china, anaika mu madzi osamba.
4. Thirani mu mkaka yemweyo, kupitiriza kuphika. Kuti misa si kuwotchedwa, izo zonse akuyambitsa.
5. Ndiye kuchotsa kwa mphamvu kutentha, kuwonjezera gelatin, limene yapitirira. Muziganiza misa mpaka kuvunda wathunthu wa chigawo chimodzi chatha anawonjezera. Ndiye mulole izo ozizira.
6. Panthawi imeneyi, pogaya curd mu sefa. Kuti izi, kuwonjezera wowawasa kirimu. Sakanizani misa. Tayani mu akanadulidwa zipatso candied.
7. Kuwonjezera dzira otsuzhennye Anabweretsa. Muziganiza. Ndiye kusiya kwa mphindi khumi mkaka souffle gelatin kumbali.
8. Panthawi imeneyi, kukonzekera zisamere pachakudya, zilowerere ndi madzi. Nawasenzetsa mkaka soufflé. Tumizani firiji kwa maola angapo. Asanayambe kutumikira, zokongoletsa ndi timbewu masamba zinthu, zidutswa za zipatso kapena chokoleti.

Chinsinsi lachitatu. Souffle ndi zipatso

zingawakhumudwitse amenewa ndi losavuta kukonzekera, m'pofunika kwambiri. Vietnam adzakhala wosangalala kudya ana. Mkaka souffle likukhalira wodzala. Ngati mukufuna kuti thicker, kuwonjezera gelatin kwambiri (kawiri) kuposa mmene Chinsinsi.

Kukonzekera muyenera:

• magalamu mazana awiri tchizi;
• magalamu 100 zipatso uliwonse;
• supuni atatu wowawasa kirimu ndi shuga zambiri;
• gelatin (magalamu khumi);
• 200 ml ya mkaka.

Sitepe ndi sitepe Chinsinsi mchere

1. Chinthu choyamba kutsanulira mkaka gelatin (ayenera kukhala ozizira). Kusiya kwa mphindi zisanu kotero kuti pathupi.
2. Ndiye zimathera kupanga kusakaniza kuvala moto wochepa. Kutentha. Wiritsani mpaka kufikira gelatin kwathunthu kusungunuka, akuyambitsa. Onetsetsani osakaniza si wiritsani. Ndiye izo patulani.
3. Panthawi imeneyi, kugwirizana wowawasa kirimu mu mbale ndi kanyumba tchizi ndi shuga. Pogaya mpaka yunifolomu. mungagwiritse ntchito blender kusakaniza.
4. Unyinji chifukwa kuwonjezera kusakaniza mkaka. Pogwiritsa ntchito blender Kusakaniza. Pambuyo Muziganiza mu zipatso. Sakanizani mulu ali ndi supuni.
5. Pambuyo kuthira amatha kuumba soufflé. Ikani mu furiji kwa maola atatu, ndi bwino - kwa khumi ndi ziwiri. Pamaso kugonjera mkaka souffle, onetsetsani kuti kukongoletsa izo. Kuti tichite zimenezi, mukhoza kugwiritsa ntchito chokoleti grated kapena zipatso mumaikonda.

Chinsinsi cha chachinayi. Soufflé ndi Hagara-Hagara

Pakuti kuphika muyenera:

• 130 ml ya mkaka (theka-skimmed);
• magalamu asanu a Hagara-Hagara;
• anasungunuka batala (100 g);
• supuni mandimu;
• magalamu 380 a shuga;
• Makumi asanu ml ya mkaka condensed;
• 3 mapuloteni.

Mkaka Souffle: mchere kuphika sitepe ndi sitepe kalozera

1. Tengani mbale. Mu izo, kusakaniza mpaka batala yosalala ndi condensed mkaka.
2. Ndiye tengani mphika. Muziganiza shuga mu izo. Thiraninso mkaka mu saucepan.
3. The zikuchokera chifukwa kwa chithupsa. Pomwepo akuyambitsa. Ndiye kuchepetsa yochepa moto. Shuga Motero kwathunthu kupasuka.
4. Pambuyo kuwonjezera Hagara-Hagara, wothira madzi. Kubweretsa unyinji otentha.
5. Thirani madzi. Muziganiza. Chotsani kutentha misa.
6. Ankakonda kutenga litchowa mapuloteni blender mpaka nsonga.
7. Pambuyo Hagara kutsanulira madzi kwapang'onopang'ono. Whisk misa. Chifukwa, izo ziyenera kukhala ofanana ndi bwino kuti ambiri custard.
8. Pambuyo kuwonjezera chisakanizo cha mkaka kuikapo maganizo ndi batala. Pamenepo iwo ukugunda onse. Thiraninso misa chifukwa zakonzedwa pasadakhale ndi formochkam. Woyera firiji kwa ola limodzi.

Pomaliza

Takambirana zinthu zosiyanasiyana kukhazikitsidwa kwa mchere wofunika. Tikukhulupirira kuti mtundu wa ankakonda inu ndipo mudzakhala anatha kukonza chakudya chokoma ngati kunyumba.