Idan babu lokacin da za a yi bikin, zaku iya yin kayan kayan zaki kawai - cakulan icing ba zai sa ido na gwaninta ba ne mai santsi ba, amma kuma inganta dandano.
Faɗa maka yadda ake yin cakulan icing don cake. Ba shi da matukar wuya, muna ba ku dama girke-girke kara.
Mirror cakulan shafi don cake
Hanyar mafi sauki shine shirya cakulan icing daga cakulan. Wannan samfur za a iya amfani dashi azaman cream don wuri, kuma kawai yada akan kukis. Domin yin sald da glaze, kana buƙatar kawai 2 aka gyara.
Sinadaran:
- black cakulan (ba kasa da 56%) - 0.6 kg (3 manyan fale-falen buraka);
- man fetur "manoma" - 0.3 kg.
Shiri
An shirya gilashin cakulan da aka yi da cakulan a cikin wanka mai ruwa, saboda haka za mu karbi tankuna: za su buƙaci 2, don haka wanda ya ragu a wani, amma ruwa a cikin babban akwati ba za a zuba a cikin karami ba.
Saboda haka, mun sanya tankuna, zuba ruwa kadan a cikin babban kuma sanya shi a kan wuta. Lokacin da ruwa ya warke sosai, ya narke man fetur - shi ya narke sauki da sauri. A cikin ruwan man fetur ya ƙara ƙara gwangwani. Sake ci gaba, saboda cakuda yana da sauri ya kara kuma ya fara ƙone a ganuwar. Lokacin da dukkanin cakulan suka narke, kuma gilashi ya zama kama - yana shirye.
Saboda haka, daga man fetur da cakulan, madubi an gano gilashin cakulan - lokacin da daskararre, yana haskakawa da kyau. Duk da haka, wannan kyauta ne mai kyau-calorie.
Haske cakulan na cake
Za mu gaya muku abin da za ku yi idan kuna buƙatar kayan ado, amma a lokaci guda kuna son adadin kuzari su zama ƙasa. Muna dafa ƙanshin koko.
Sinadaran:
- sugar - 1 kofin;
- ruwa - 0.5 kofin;
- koko foda - 2-3 tbsp. spoons.
Shiri
Don dafa wannan gilashi, abu na farko da muke yi shi ne shirya syrup: zuba sukari a cikin ruwan zafi kuma simmer da cakuda na dogon lokaci don samun digo wanda bai yada a kan ƙusa ba. Da zarar an dafa syrup, sannu-sannu ƙara koko, shafa shi sosai tare da ruwa. Tsarin sukari da yawa zai fara yaduwa a bango. Idan baku yin rubutun ba, zai ƙone, sai ku yi hankali da hankali. A glaze freezes da sauri, don haka dole ne a yi amfani dumi.
Ba lallai ba ne don ƙaddamar da cream don yin kayan ado. Idan cake ya ƙunshi jelly, ba za a iya amfani dashi mai zafi cakulan ba. A wannan yanayin, shirya glaze ba tare da maganin zafi ba.
Chocolate glaze na koko da kirim mai tsami
Sinadaran:
- sugar - ½ kofin;
- kirim mai tsami tare da mai ciki abun ciki wanda ba kasa da 20% - 150 g;
- vanillin - 2 sachets;
- koko foda - 4 tbsp. spoons.
Shiri
Tun da ba a bada shawarar kirim mai tsami ba don zafi, sukari ya fi kyau a kara shi cikin foda - don haka zai narke sauƙi. Mix bushe kayayyakin: koko foda kara tare da foda da vanillin. Idan kun yi amfani da sukari vanilla, to shi ma da ƙarfi. Ƙara ƙaramin kirim mai tsami zuwa cakuda don kauce wa lumps. Dama sosai har sai santsi, mai haske, kama. Zaka iya amfani da mahaɗin magunguna, to, cakulan cakulan na cake zai zama mafi kyau.
Zaka iya shirya cikakken gishiri ta ƙara koko zuwa cakulan - wannan girke-girke zaiyi aiki idan ba za ka iya samun cakulan da babban abun ciki na koko ba. Za mu gaya maka yadda ake yin cakulan icing daga koko foda, cakulan da madara.
Chocolate da koko glaze
Sinadaran:
- koko foda - 4 tbsp. spoons;
- sugar - 1/3 kofin;
- madara - ½ kofin;
- cakulan baki - 1 tile;
- man shanu - ¼ fakitin.
Shiri
Gasa madara, narke man. A hankali ƙara cakulan kwakwalwan kwamfuta, dafa har sai an haɗa su da sinadaran. Sugar tare da koko tare da koko da zane-zane mai yalwa da ruwan sha. Kurkura har sai sugar dissolves. Gilashi yana shirye, amfani da shi zafi.