Fondant: zachilendo mchere Chinsinsi

Ndiwo zochuluka mchere ndi akhaafuna, kotero chiwerengero cha mchere amachitira osawerengeka. Aliyense mbuye zokhudza zophikira akuyesera kuti abwere ndi Chinsinsi kapena kuchita mbale kale mu njira yake. Chifukwa, pali mbale latsopano, aliyense amene ali ndi mtengo yake ndi mbali kuphika. An mtundu chidwi ndiwo zochuluka mchere monga fondant Chinsinsi losiyana wapadera.

Magwero a mchere ndi

Fondant (Chinsinsi chili m'munsimu) wa zakudya Haute la France. Kumasulira liwu amatanthauza "limatsogolera". Mlembi wa mbale imatengedwa odziwika bwino mwini Michel Bras. Pamwamba pa iye, iye anagwira ntchito kwa 2 zaka, ndipo anapereka mbale zachilendo kupenda kuzindikira m'kamwa mwa oyambirira 80 ntchentche Mu zaka zapitazo.

Fondant Chinsinsi amene ali otchuka padziko lonse, ndi ang'ono chinkhupule mkate, mkati limene pali chonunkhira kudzazidwa chokoleti. The chikhalidwe zimatheka chifukwa chakuti chinkhupule khoma ndi woonda kwambiri, ndi nkhani - yofewa kwambiri, pafupifupi madzi. Choncho, mbale zakonzedwa mu chakudya chochepa.

kuphika Features

Fondant (Chinsinsi ndi osavuta kuchitila) angathe kukonzekera motere:

1. Chocolate (mdima mitundu magalamu 200) anafunika kuswa ndi kusungunula m'mbale mu madzi osamba kuti panali tating'ono ting'ono lonse.
2. Payokha kutambasula mafuta (kirimu 150 magalamu) ndi pogaya pamodzi ndi ufa shuga (150 magalamu) ndi thovu woyera.
3. Thamangitsani m'mafuta dzira limodzi (3 ma PC.), Alternating ndi gawo la ufa (by magalamu ≈17 magalamu 50 okha) mu mipata ayenera knead bwino.
4. Mu osakaniza okonzeka, kuwonjezera pa chokoleti anasungunuka chipwirikiti.
5. Konzani Fomu (miphika kapena makapu). Ayenera wothira mafuta.
6. Thirani misa mu poto kuphika, ndi kuika mu ola 1 mu chipinda yozizira.
7. Preheat broiler (150 ° C) ndi kuika muchikombole mtanda. Kuphika pafupifupi 20 Mphindi.
8. Kuli pang'ono, kuchotsa kufunika mchere mosamala ndi mpeni, tikutembenuzika amachitira pa mbale. Kutumikira yomweyo mu Njira yabwino kutentha.

njira ina kukonzekera

Amadziwika kuti wina Chinsinsi chokoleti fondant ndi chithunzi linaikidwa pa blog tsamba ena Frenchwoman Anna, amene adamuitana chimphona truffle. Mfundo njira kukonzekera:

1. Sungunulani mafuta mu mbale osiyana (m'ma 125 magalamu) ndi chokoleti (magalamu 200).
2. Yotentha mafuta kusungunuka shuga (125 magalamu).
3. Kuwonjezera chokoleti ndi kusakaniza bwinobwino.
4. Ofunda mipira pagalimoto misa (3 zidutswa).
5. Sakanizani ufa (magalamu 40) ndi mchere (uzitsine). Inu mukhoza kuwonjezera lalanje zest.
6. Mu chiwaya zozungulira keke (kale alimbane ndi zikopa pepala kapena kuphika) anagona misa.
7. Mkangano uvuni (250 ° C), ikani mawonekedwe ndi kuphika pafupifupi 7 Mphindi.
8. Wokonzeka amachitira muyenera pang'ono ozizira ndi kuika mu chipinda firiji kwa maola 4. Patapita nthawi, mungathe kuyesa fondant.

Chinsinsi ndi chithunzi m'nkhani ino imapereka biscuit, zinapanga kukoma wapadera, wophika si zovuta. Tsopano pali Mabaibulo osiyanasiyana biscuit kumene zina zosiyanasiyana ntchito (mtedza, zipatso candied, zouma zipatso). Mukhoza kuyetsa ndi kupeza zotsatira zachilendo.