Cikin bishiya tare da strawberries da cream zai zama kayan ado na kowane tebur da ke cikin abinci kuma zai yi mamaki tare da dandano na Allah da baƙi. Kuma yadda za a yi wannan dadi mai ban sha'awa za mu fada a girke-girke a kasa.
Cake tare da strawberries, cream da gelatin
Sinadaran:
Don gwajin:
- siffa alkama gari - 245 g;
- ƙwai-tsire-tsire-tsire-tsalle - 4 inji mai kwakwalwa.
- madara madara - 595 g;
- yin burodi foda - 30 g;
- sugar vanilla - 20 g;
- Mac - 60 g;
Don cike:
- Strawberry daskararre - 990 g;
- cream tare da mai abun ciki na 33% ko fiye - 520 ml;
- sugar foda vanilla - 60 g;
- yashi sugar - 245 g;
- gelatin - 15 g;
- farin rum - 35 ml;
Don rajista:
- Strawberries - 220 g;
- cream tare da mai abun ciki na 33% ko fiye - 220 ml;
- sugar foda vanilla - 30 g;
- jelly don da wuri - 50 g.
Shiri
Don gwajin, ƙara nauyin madara gwargwadon ƙwayoyi zuwa ƙwai da aka zana kuma ci gaba da ta doke dan lokaci. A ƙarshe, ƙara sugar sugar, poppy tsaba da alkama sifted gari da kuma hada da taro har sai da santsi. Muna gasa burodin daga gurasar da aka samu, ta ajiye shi a cikin wani kayan mai a cikin wani tanda mai zafi zuwa 185 a cikin minti hamsin.
Soak gelatin bisa ga umarnin cikin ruwa. An lalace tumatir, mun tattara syrup daga defrosting da kuma narke a ciki biyu tablespoons na sukari. Sauran sukari an zuba a cikin kayan narkewa da ƙasa tare da cokali mai yatsa. Mun narke gelatin a cikin wanka mai ruwa, sanya shi a cikin puree mai tsarki kuma sanya shi a cikin wuri mai sanyi har sai karamin thickening, sau da yawa hadawa. Ana amfani da syrup tare da jita kuma an sanya shi tare da tsinkar da za a samo shi cikin sassa uku na wuri na gari (kowane ɓangare).
Cikakken gashi ga mai yalwa mai laushi kuma ya ci gaba da tarawa. A kan farko da na biyu na bishiyoyin da ba a taba sarrafawa ba, mun yada strawé puree tare da gelatin da sulusin guba. Mun rufe cake tare da ɓawon burodi na uku, ya rufe shi da sauran kirim kuma ya aika zuwa firiji.
Don yi ado da cake, toka da kirim tare da foda, a yanka bishiyoyi a cikin yanka kuma a shafe jelly berries don cake. Rufe cake tare da cream tare da kayan lambu na dafuwa da kuma sa strawberry yanka a jelly a saman.
Biski cakulan cake tare da strawberries da Amma Yesu bai guje cream
Sinadaran:
Don gwajin:
- siffa alkama gari - 120 g;
- ƙananan ƙwayar kaza - 6 inji mai kwakwalwa.
- sugar granulated - 155 g;
- koko foda 30 g;
- man shanu na man shanu - 45 g;
Don cream:
- cream tare da mai abun ciki na 33% ko fiye - 620 ml;
- powdered sugar - 110 g;
- sugar syrup - 75 ml;
- sabon strawberries - 280 g.
Shiri
Mun fara shirya kullu daga rabuwa da qwai cikin sunadaran da yolks. Bayan haka, ƙara rabin sukari zuwa yolks kuma ya karya su zuwa wani wuri mai haske. Sauran rabi na sukari an zuba a cikin akwati na sunadarai kuma ya juya cikin kumbura mai zurfi, ya zama kololuwa masu tsayi. A yanzu mun shimfiɗa sarkar gina jiki zuwa gwaiduwa, muna janye koko foda da alkama gari daga sama, kuma tare da gefuna mun zubar da man shanu da sanyaya man shanu. Muna haɗuwa da abubuwan da aka gyara tare da cikakkun motsi daga ƙasa zuwa saman har zuwa homogeneity, sa'an nan kuma sanya shi a cikin akwati mai gauraye mai, wanda ke rufe shi da yanke takarda. Mun aika da biscuran cakulan kullu don gasa a cikin tanda, sun shafe shi a gaba zuwa 185 digiri. Bayan minti arba'in da biyar, zamu cire siffar, bari bishiya ta kwantar da shi, saki shi daga musa kuma, tare da tawul a kan shi, bar shi a karkashin tawul din dare.
Don yin cake, tayar da ice cream tare da sukari foda zuwa pikes. Biski a yanka a cikin wuri uku da wuri tare da sukari tare da sukari syrup, kara dan dan kadan idan an so. An wanke 'ya'yan itace, a jefa su daga sassaƙaƙƙun daji kuma a yanka su cikin yanka.
Lubricate kowane Layer tare da Amma Yesu bai guje cream, cika da strawberry yanka. Ya rage kawai don ado da cake tare da strawberries da cream a saman, ta amfani da jakar kayan ado da kuma barin yad da samfurin a cikin firiji na tsawon sa'o'i.
Wadannan dafaran suna kallo ne musamman a lokacin wasan kwaikwayon, idan ka kusanci zane zane-zane da haɗari.
| | | |
| | | |
