Nasarar icing ba kawai zai yi ado da gidan abinci ba, amma zai ba da dandano na karin asali. Musamman shahararren da kuma samfurori da samfurori a ƙarƙashin gwangwani. Game da shi, za mu yi magana a yau kuma in gaya muku yadda za ku yi cakulan gilashi daidai.
Chocolate glaze ga duhu cakulan da madara cake - girke-girke
Sinadaran:
- dukan madara - 6 tbsp. spoons;
- duhu cakulan - 195 g.
Shiri
Don yin haske ba tare da shakka ba, yana da muhimmanci don kusantar da hankali ga zabi na cakulan. Bai kamata ya ƙunshi duk wani tsabta na kasashen waje ba a cikin abin da yake ciki, kuma ya kasance ba tare da adadin kwayoyi, raisins da sauran kayan shafa ba. Sabili da haka, kafin ka saya katako cakulan a cikin shagon, duba sinadaran a kan kunshin.
Don shirya glaze mu karya cakulan a cikin kananan yanka kuma sanya shi a cikin wani kwanana mai kyau ko ladle, zuba madara cikin shi kuma sanya duk abin da a cikin wani ruwa wanka. Ci gaba da motsawa cikin taro har sai cakulan gurasar ya warke gaba daya kuma ya hade tare da madara har sai anyi.
Kafin mu ci gaba da rufe kayayyakin da cakulan gilashi, muna kwantar da su a cikin firiji. Wannan zai kara hanzarta aiwatar da gyaran fuska kuma ta haka zaka iya samo wani Layer Layer. Duk da yake glaze yana da zafi da ruwa, mun cika shi da cake kuma da sauri yada shi da cokali ko goge na siliki.
Chocolate glaze don cakulan cake da madara - girke-girke
Sinadaran:
- madara madara - 2 tbsp. spoons;
- powdered sugar - 170 g;
- farin cakulan - 380 g.
Shiri
Cakulan cakulan yana dubi sosai akan farin cakulan. Kuma kayan ado da yawa a kan wannan duniyar suna kallo sosai da ban sha'awa. Tare da shirye-shiryen irin waɗannan matsalolin ya kamata ya tashi, sai dai in ba haka ba, hakika, kana kula da sayen kayan albarkatu mai kyau. Don shirya glaze, kawai na halitta farin cakulan (ba porous) zai yi. Kamar yadda a cikin girke-girke na baya don narke shi, za mu kasance a kan wanka mai ruwa, bayan da muka fashe a cikin guda. Bayan rubutun cakulan ya zama ruwa, ƙara sugar foda a haɗe tare da cakulan madara, haɗuwa sosai, sa'an nan kuma zuba a cikin sauran madara, cire salla daga ruwa mai wanka kuma ta doke ta tare da mahadi.
Mun yi amfani da farin icing a kan cake da sauri, yayin da yake har yanzu dumi.
Chocolate glaze don cakulan da cream cake - girke-girke
Sinadaran:
- Abun mai kirki mai zafi na 15% - 90 ml;
- duhu cakulan - 90 g.
Shiri
Ka'ida na yin gumi daga cakulan da cream shine m zuwa girke-girke na farko, amma a madadin madara, ana amfani da cream, abin da zaiyi tasiri sosai akan halayen gwaninta. A wannan yanayin, zai zama dan kadan kadan kuma a lokaci guda karin caloric. An sanya gwanen cakulan tare da kirim a kan wanka mai ruwa sannan bayan cakulan ya narke kuma sinadarai sun haxa mu zub da taro a kan cake da kuma daidaita shi.
Chocolate da man shanu cake glaze - girke-girke
Sinadaran:
- man shanu - 45-55 g;
- madara da madara ko ruwa - 20 ml;
- duhu cakulan - 90 g.
Shiri
Gishiri da man fetur ya juya ya zama mafi girma tare da dandano kuma yana da ɗan bambanci a cikin shiri. Da farko, kazalika da wasu bambance-bambancen, mun sanya igiya mai fashe a cikin wani tsalle a kan wanka mai ruwa, ƙara madara, kuma bari ta narke gaba daya. A cikin wani akwati dabam, narke man shanu kuma a hankali zubar da shi a cikin cakulan narkewa, ci gaba da motsawa har sai an sami santsi da daidaituwa. Sai kawai bayan wannan zamu iya amfani da ƙosar ƙarewa a kan gilashin.