Gishiri mai laushi shine mai kyan gani, mai dadi, ruwan sanyi mai tsabta bisa gishiri da sukari tare da wasu kayan da aka tsara, wanda aka nufa don ɗaukar kayan ado daban-daban (bishiyoyi, sutura, da dai sauransu). Abin da ake ciki na glaze zai iya hada da ruwa, cakulan, koko, wasu kayan 'ya'yan itace, dandano, (zai fi dacewa idan na halitta), wani lokacin kara madara, cream, man shanu. Chocolate glaze yana da kyau sosai don ɗaukakar eclairs, da wuri, pastries da Sweets.
An kiyasta gashin cakulan a matsayin cakuda wanda ya kunshi kasa da kashi 25 cikin 100 na yawan adadin kayan koko, ciki har da akalla 12% man shanu.
Ga wasu girke-girke don yin cakulan glazes .
Abu mai muhimmanci. Don ƙwaƙwalwar cakulan da ke tsiro daga koko (bisa ga duk wani girke-girke) yana da kyau a yi amfani da koko mai fata, maimakon wanda ake kira, alkali ko "Dutch".
A sauki chocolate glaze girke-girke na koko cake
Sinadaran:
- koko foda - 2-3 tbsp. spoons;
- powdered sugar - 2 tbsp. spoons;
- ruwa - 2 tbsp. spoons;
- rum, giya ko ɗawainiya - 1-2 tsp.
- wasu vanilla ko kirfa (amma ba tare ba);
- man shanu ko creamy na halitta ko mai lokacin farin ciki cream - game da 20-30 g (ko ml).
Shiri
Na farko, haɗa koko koko tare da sukari foda haka a hankali cewa babu lumps. Zai zama da kyau a yi watsi da wannan cakuda ta hanyar mai da hankali. Muna wanke karamin akwati na ruwan sanyi da kuma zuba ruwa a cikin adadin kuɗi. Sanya karamin akwati a cikin wani ruwa mai sauƙi tare da ruwan zãfi, wato, ruwa mai wanka. A yanayin zafi fiye da 85 digiri C mun rasa abubuwa masu amfani. Mun ƙara cakuda cakuda koko da sukari foda. Dama har sai an shayar da sukari.
Za'a iya gyara yawancin gishiri ta hanyar ƙara gwargwadon sukari da / ko koko foda (ko sitaci, duk da haka, wannan hanya ya fi dacewa da jama'a na ciyayi). Kuna iya haɗa dan kadan kwayoyi (ko gurasar gari). Idan kun ƙara da yawa, za ku sami kirki maimakon gira. Lokacin daɗa 'ya'yan' ya'yan itace masu juices ko syrups, zaka iya ba da cakulan gishiri karin dandano. Cikakken katako don cake ya shirya!
Cikakken ƙosar cakulan a cikin gumi (mafi alhẽri daga baki da babban abun ciki na jikin kirki) bazai lalata ba, amma zai inganta dandano da rubutun gilashi kawai. Don ragewar girman (duba sama) ya isa ya ƙara kimanin 50 g na cakulan.
Kayan girke-girke na cakulan gishiri a madara shine kusan daidai da na baya (duba a sama), amma a maimakon ruwa muke amfani da madara, mafi kyau duka, matsakaici mai, pasteurized.
A girke-girke don cakulan shafi a kan kirim mai tsami
Wannan fitowar ta glaze yana kusa da cream, amma kirim mai tsami zai iya ba da dandano na musamman.
Sinadaran:
- koko foda - 2-3 tbsp. spoons;
- powdered sugar - 2 tbsp. spoons;
- ruwa - 2 tbsp. spoons;
- kirim mai tsami ne lokacin farin ciki - 2-3 tbsp. spoons;
- rum - 1 teaspoon;
- vanilla ko kirfa.
Shiri
Mix da sukari da sukari tare da koko foda kuma ya janye wannan cakuda don haka babu lumps. Zuba ruwa a cikin karamin akwati, ƙara jita-jita, vanilla da cakuda sukari da sukari. Ƙananan ƙarfin an sanya shi a cikin babban ruwa tare da ruwan zãfi sannan kuma mai tsanani a cikin wanka na ruwa na kimanin minti 20, har sai sukari gaba daya sukari. Ƙara kirim mai tsami kuma dumi zuwa mataki na da ake bukata na thickening. Abincin gishiri shine, hakika, mai dadi sosai ga yawancin mutane, amma kada kayi amfani da wannan gagarumin abinci mai ban sha'awa, da sauran kayayyakin kayan ado, bayan haka, su ne fatal carbohydrates, kuma, in general, high calorie.