Keke "croquembouche" Chinsinsi. ndiwo zochuluka mchere French

Lero tikufuna kukuuzani mchere zachilendo kwambiri. Keke "croquembouche" - mmodzi wa anthu otchuka mu dziko maswiti. Izi umunthu wa Kumwambamwamba zophikira luso kudziŵa ndiponso kuukonza. Simudzakhulupirira, koma anatulukira pafupifupi mwangozi ...

Wokoma nkhani piramidi

French mkate "croquembouche" ali chidwi chake mbiri.

Dzina chozizwitsa confectioner amene analenga wake umenewu, mwatsoka, sanakhale ndi moyo. Koma zikunenedwa kuti nthawi ya ulamuliro wa mbuye Charles II anaitanidwa ku London la mwambo wa ukwati. Confectioner anadabwa kwambiri mmene mosasamala ndi unaesthetic anali chokongoletsedwa keke (panthawi imeneyo panalibe mikate ukwati) ndi oyang'anira zophika m'deralo. Linali mapayi modzaza, mosintha anakonza mbale. Kuphika pang'ono adakangalika ndipo anapanga zinthu zochititsa chidwi phirilo zooneka kuphika mchere. Iye ananena kuti "croquembouche mkate" imene anawamasulira ku French -. "Crunch mkamwa" mikate Kenako m'malo ndi zodabwitsa ndi wosakhwima profiteroles modzaza. Komabe, mpaka tsopano kukhomerera caramel, kuwonjezera zipatso, zidutswa za zipatso, mtedza, chokongoletsedwa ndi maluwa candied, zingwe za yemweyo caramel wokoma.

Vietnam "croquembouche" akukonzekera osati kwa maukwati komanso zikondwerero zina. Chinsinsi zonse zilibwino, anawonjezera zosiyanasiyana zosakaniza (mtedza, chocolate). Tikufuna kukuuzani mmodzi wa mitundu ambiri.

Amasakaniza ndi keke

Monga mukudziwa, ndiwo zochuluka mchere French ndi wotchuka chifukwa kukongola kwawo ndipo zimachita. Koma "croquembouche" - chinthu chapadera kwambiri ... Nthawizina oyang'anira zophika kulenga zozizwitsa, mikate zokongoletsa. Iwo ali okongola ndi mpweya (monga ntchito osalimba luso), ngakhale mantha apisanjike manja. Kumene, kulenga ngati mwaluso si kophweka, ndicho chifukwa mderali kupikisana ndi oyang'anira zophika wotchuka. Tiyeni tione mmene kuti "croquembouche."

Tikufuna kupereka inu mmodzi wa maphikidwe ndi ambiri mchere, mwina zophweka kwambiri.

Pakuti mkate wokha, tiyenera:

1. Mkaka - 250 ml.
2. Batala - theka paketi.
3. Ufa - 150 ga
4. Mazira - 5 ma PC.
5. Salt.

Kutenga kirimu:

1. Ufa - 100 ga
2. Mazira - 4 ma PC.
3. Mkaka - 1 lita.
4. Shuga - kulawa, koma osati supuni osachepera asanu.
5. Vanilla kapena shuga vanila.

Kuti akonze caramel adzafunika alipidwa madzi aukhondo ndi theka kapu ya shuga.

"Croquembouche": pang'onopang'ono Chinsinsi

Tiyeni tiyambe ndi yokonza choux pastry. Chinthu choyamba inu muyenera kuti asiyanitse ufa ndi kophweka, olemera ndi oxygen. Kenako, kuyatsa mbaula ndi kuyika poto ndi mkaka pa moto sing'anga. Kuwonjezera mchere ndi mafuta. oyambitsa mosalekeza kusungunula batala ndi kubweretsa madzi ndi otentha. Ndiye zimitsani kutentha ndi kuwonjezera ufa, vzobem whisk mpaka yosalala. Ndiye, onyamula spatula ndi, kusonkhezela osakaniza mpaka thickening ake.

Kenako, muyenera kudikira mpaka mtanda wathu ndi ozizira, kotero inu mukhoza kulowa dzira. Mmodzi ndi mmodzi, akuyesera kumawatsogolera iwo ndiyeno kusakaniza izo ndi chosakanizira mpaka homogeneous. Ndi mtanda wathu mkate "croquembouche" wa profiteroles wokonzeka.

Kuphika profiteroles kwa mchere

Kuphimba poto kuphika zikopa kapena smazhem mafuta ake. Ngati pali thumba pastry - ndizabwino kwambiri. Ife m'pofunika monga mapangidwe profiteroles. Koma ngati mulibe, musataye mtima ndi mwayi pa thumba mwachizolowezi, kudula ngodya. Choncho, topaka pastry mtanda pa thumba kuphika. Pakati mikate ayenera anasiya mtunda pang'ono, monga kuphika, adzakhala kuwonjezeka pang'ono mu mabuku.

Tsopano mukhoza kutumiza poto mu uvuni. M'pofunika Pre-kutentha kwa madigiri 220. Chotupitsa adzakhala anaphika mpaka mphindi zisanu. Khalani maso ndipo musati overdo izo. Pambuyo kuzimitsa mbale, mukhoza kutsegula khomo la ng'anjo ndi kusiya pastry kuyima mwa angapo Mphindi. Profiteroles ayenera nthawi kukonzekera ndi browned.

Kukonzekera kirimu kumadzazidwa

ndiwo zochuluka mchere French kovuta kukonzekera. Ndondomeko ndi nthawi, yosasangalatsa, imakhala magawo angapo. Koma zotsatira, kumene, ayenera kukondweretsa.

Choncho, tipitirize akupitirizabe kukonzekera "croquembouche." Chinsinsi cha kudzazidwa kwa pastry kirimu akhoza kukhala osiyana kwambiri. Ophika - ndi mphunzitsi pokonza mchere izi ndi zinsinsi awo kumadzazidwa, amayamikira iwo, palibe yoyambirira ija.

Tili nanu inu adzakhala kubisa profiteroles wathu wokoma custard. Kwa iye, kutenga mkaka mafuta, litulukira mu poto ndi kuika pa moto wochepa, kubweretsa kwa chithupsa.

Nthawiyi proseem ufa mu sefa. Mazira slops pansi madzi otentha ndi kugawa mbale. Kuwonjezera vanila, ufa ndi kusakaniza mpaka yunifolomu. O, ndi kusaiwala za mkaka pa moto! Mwamsanga pamene zithupsa, zimitsani mbaula ndi kwambiri mosamala kwambiri kuwathira mu misa dzira-ufa popanda kuiwala zonse oyambitsa ankakonda kutenga litchowa.

Pamene onse ali bwino kukwapulidwa kachiwiri kutsanulira osakaniza wathu mu poto ndi kuziika izo pa moto. Intensively n'kusokoneza, kubweretsa kwa chithupsa ndi zimitsani kachiwiri. Kirimu adzakhala pang'ono thicker akamazizira pansi.

Modzaza kirimu profiteroles

Aliyense wa keke tili kuti kagawo kwinakwake mu mbali kapena pansi. Ndiye ntchito ndi pastry thumba kapena supuni dambo (woyamba yabwino kwambiri zolinga izi).

Kuphika caramel kuti "croquembouche"

Ndi kuvomerezedwa zikuluzikulu za caramel mchere. Pakuti kukonzekera muyenera kupeza mbale chabwino, mwinamwake izo sizingatheke. Tiyenera chiwaya ndi m'mbali mkulu wakuda pansi (simungathe kutenga mbale ndi ❖ kuyanika sanali ndodo). Thirani mu madzi therefrom ndi kuwonjezera shuga. Ikani poto pa mbaula ndi mukuyembekezera shuga akuyamba kusungunula, pamene zonse akuyambitsa.

caramel wokonzeka udzapeza zabwino Amber mtundu. Care ayenera kumwedwa kuti si overheat.

Kumanga "croquembouche"

Kuti ndi pang'ono ndipo mkate wathu "croquembouche." Chinsinsi lokonzekera, ndithudi, kovuta. masiteji onse anapita kale. Anagonjetsa atsopano ndi chidwi kwambiri. Tili ndi okonzeka zopangidwa kuchokera profiteroles kumanga mkate mu mawonekedwe a chulucho a. Kuti tichite zimenezi pasadakhale za kufunika kumata ndi makatoni piramidi (phirilo). Kunja, ndi bwino kukulunga chakudya ndi zojambulazo pa kuphika. Kukwera ndi m'lifupi mwake keke kuthetsa nokha. Yambani kutolera phirilo. Mkate uliwonse choviikidwa mu caramel ndipo anaikidwa bwalo mu mwauzimu ndi. Choncho profiteroles ayenera glued kwa wina ndi mzake. Chifukwa chomasuka ntchito, mukhoza kugwiritsa ntchito burashi silikoni kutsatira zigawo zina za caramel.

Choncho, pang'onopang'ono stacking mzere pa mzere, ife tiri pamwamba pa phirilo lapansi. Tsopano tikhoza kunena kuti "croquembouche" wokonzeka. choncho akhala yaing'ono. Iwo ayenera azikongoletsa.

Chokongoletsera "croquembouche" keke

Chinsinsi kuphika mchere ambuye osiyana ndi zosiyana pang'ono, ndipo ngakhale chokongoletsera mkate - ndi luso lenileni, sakhala oyamba confectioners. Ndipo aliyense ali ndi zinsinsi zake. mfiti amenewa amapanga ntchito yaluso, zokongoletsa mchere caramel chingwe entangle keke lonse. Amagwiritsidwanso ntchito zokongoletsa chokoleti frosting, zipatso candied ndi maluwa, kirimu ndi zambiri. Today mchere izi anatumikira osati pa ukwati osati royals chabe, kotero azikongoletsa keke malinga ndi mutu tchuthi. Choncho, zatchuka kwambiri Khirisimasi mkate options "croquembouche" amene moona kuyang'ana zamatsenga ndi lowoneka.

"Croquembouche" anatumikira chilled. Pakuti n'zotheka kupereka zakumwa. Mwachitsanzo, chokoleti otentha, tiyi kapena khofi kapena ngakhale malo omwera.

m'malo epilogue ndi

Ambiri, mkate uwu mwina maganizo kwambiri ndi lovuta kuphedwa kwake. Chotero cholengedwa akhoza kupanga okha ambuye weniweni wa Confectionery luso. Tiyerekeze kuti kutalika weniweni wa mchere ndi mita imodzi kuchokera pansi kapena kuposa. Ndipo ichi, osanenapo kulemera kwa mkate. Pambuyo aliyense keke kudzazidwa ndi zonona.

Izi zikutanthauza kuti mankhwala lonse kungakhale kovuta. Ngakhale kunja zikuoneka osalimba kwambiri ndi airy. Komabe, dongosolo lonse ndi nthandala khola kwambiri pa tebulo chikondwerero.

Mosakayikira, keke "croquembouche" - pamwamba pa French confectionary luso.