Chocolate glaze - mafi sauki girke-girke na kayan ado kayan ado

Chocolate glaze zai iya yi ado da kuma canza duk wani kayan zaki. Sai kawai a kallon farko zai iya nuna cewa yana da wuya a shirya, amma wannan ba ainihin lamarin ba ne. Akwai hanyoyi daban-daban don yin wannan kayan ado mai kyau, kowa da kowa zai iya samun wani zaɓi don kansu.

Yadda ake yin cakulan icing?

Yadda za a narke cakulan don gilashi wata tambaya ce da ke sha'awar kowa da kowa da zai fara dafa wannan kayan ado a karo na farko. Shawarar da aka bayar a ƙasa za ta taimaka wajen jimre wa ɗayan aikin daidai kuma suyi ainihin abin da ya dace.

1. Cakulan yafi kyau don narke, ta amfani da wanka mai ruwa. Idan ka yi watsi da wannan doka kuma ka yi kokarin ajiye shi a kan wuta, akwai haɗari cewa zai rage.
2. Gurasar da aka yi da cakulan ya zama mai tsanani ya kamata ya bushe.
3. Idan kana son samun haske mai haske, kana buƙatar ƙara man shanu a gare shi.
4. Don baƙi ba ya ninka kuma kada ku rabu, kawai ana bukatar cakulan.
5. Idan an bar icing, za'a iya daskare shi, sannan a narke a cikin wanka na ruwa kuma a sake amfani dasu.

Dark chocolate glaze - girke-girke

A glaze na m cakulan daidai daidai a kan daban-daban desserts. Kuma tare da taimakonta za ka iya dafa kayan ɗamara masu kyau. Don yin wannan, kawai ku tsoma shi a madogarar apricots, bishiyoyi ko kwayoyi da kuma jira don cikakkun sauti. Chocolate ga wannan shi ne mafi alhẽri don amfani da m ba tare da daban-daban Additives.

Sinadaran:

• grated m cakulan - 150 g;
• sugar granulated - 100 g;
• kirim mai tsami 20% mai abun ciki - 250 g.

Shiri

1. Sugar yana ƙasa tare da kirim mai tsami, mai gauraye da kyau, an sanya shi a kan karamin wuta kuma ya kawo rushewa.
2. Ƙara gramin cakulan kuma jira har sai ya narke.
3. Cire taro daga wuta, har yanzu ke motsawa har sai lokacin farin ciki.
4. Dark gilashin cakulan nan da nan yana amfani da kayan zaki.

Milk cakulan frosting

A cakulan cake glaze, wanda aka gabatar a kasa, ya juya ya zama launin ruwan kasa mai haske. Idan kana son samun taro mafi duhu, zaka iya ƙara koko tare da sukari. Sa'an nan launi zai zama duhu, kuma dandano zai fi cikakken. Idan ana so, za a iya yaduwa da gilashi tare da vanillin.

Sinadaran:

• madara cakulan - 100 g;
• madara - 60 ml;
• yashi na sukari - 50 g.

Shiri

1. Narke da cakulan.
2. Zuba cikin madara.
3. A kan zafi kadan, kawo zuwa tafasa.
4. Ƙara sukari, motsa su, sa'an nan kuma kawo a tafasa da tafasa zuwa nau'in da ake so.

White chocolate glaze

A shirye-shiryen farin cakulan na cake an shirya shi da sauri. Kuma cewa cakulan ya narke da kyau, an kakkarye shi cikin kananan guda kuma yana mai tsanani a cikin ruwa mai wanka. Wannan abun da ake buƙata don irin waɗannan samfurori masu mahimmanci. Ya kamata a yi amfani da haske a cikin samfurin nan da nan yayin da yake dumi.

Sinadaran:

• madara - 50 ml;
• cakulan fararen - 200 g;
• powdered sugar - 180 g.

Shiri

1. Gumshin cakulan ya rushe cikin kananan guda kuma ya narke a cikin kwano a cikin wanka mai ruwa.
2. Zuba rabi na madara zuwa cikin sukari da sukari, haɗuwa sosai kuma ku zuba cakuda cikin cakulan narkewa.
3. Jira har sai an yi ɗamara, an sami babban taro.
4. Zuba ruwan madara mai ci gaba kuma ta doke cakuda tare da mahaɗi.
5. An yi amfani da fararen gilashin furen nan da nan a yayin da yake dumi.

Cakulan da man shanu

Cakulan da man shafawa na mai haske yana da haske kuma yana da kyau a kan dukkan kayan zane. Idan taro ya yi tsayi sosai, an zuba ruwan sha ko madara a cikinta. Wannan adadin sinadaran ba zai zama da yawa ba, wanda ya isa ya rufe hoto da diamita na 24-28 cm.

Sinadaran:

• madara cakulan - 100 g;
• man shanu - 50 g;
• shan ruwa - 20 ml;
• koko foda - 30 g.

Shiri

1. An narke gishiri a kowane hanya mai dacewa.
2. A cikin zafi zafi, ƙara man, koko da kuma cikakken Mix.
3. Idan ya cancanta, zuba ruwa mai dumi kaɗan, motsawa da kuma amfani da cakulan icing a kan cake.

Cakulan da madarar sanyi

Cakulan da madara cakulan shine mafi sauki don shirya. Sai dai kawai wajibi ne don amfani da cakulan inganci, in ba haka ba samfurin ba zai narke ba. Aiwatar da wannan gilashi a kan cake ya kamata a yi zafi, sa'an nan kuma surface zai zama mafi ma, kuma cake za a kara impregnated.

Sinadaran:

• duhu cakulan - 100 g;
• madara - 50 ml.

Shiri

1. Cakulan ya kakkarye cikin kananan ƙananan, sanya shi a cikin kwano mai narkewa da kuma narkewa.
2. Zuba cikin madara da motsawa, tsaya a kan wanka mai ruwa, har sai taro ya zama kama.

Chocolate da cream glaze

Cakulan da cream glaze ne kyakkyawan bayani ga yin ado da kayan abinci na gida. Ya fito ne mai sauƙi kuma mai kyau kuma a cikin tsarinsa kamar ganache. Wannan gumi yana da kyau ga kayan ado. Babban mahimmanci a cikin wannan yanayin shine zabi nagari na cream. Ya kamata su kasance sabo ne kuma abun da suke ciki ya kamata ya zama kasa da 35%.

Sinadaran:

• farin cakulan - 100 g;
• man shanu, na halitta - 40 g;
• cream m - 3 tbsp. spoons.

Shiri

1. An sanya cakulan a cikin kwano kuma an narke a kan wanka mai ruwa.
2. Ƙara man fetur kuma ya motsa har sai ya rushe.
3. Wuta da cream zuwa da ake so yawa, a hankali sanya a cikin cakulan cakuda da dama.
4. Yin amfani da jakar kayan kirki ko kwandon shariƙin da aka yanke tare da yanke, ana amfani da ita a cake. A glaze ne manufa don streaks na farin cakulan da cream.

White cakulan glaze don da suke dashi pops

Cock-pops sun zama sanannun kwanan nan. Wadannan ƙananan wuri a kan sanda za su dace a duk wani yanayi, kuma musamman ma da sauri za su tashi daga ƙauren yara. Gilashin furanni da aka yi da farin cakulan zai sa wadannan kayan zane-zane sun fi ban sha'awa. Kuma cewa ya fito da kama, busassun kayan aikin dole ne a sieved.

Sinadaran:

• farin cakulan - 4 tbsp. spoons;
• gwargwadon sukari - 4 tbsp. spoons;
• alkama gari - 4 tbsp. spoons;
• madara - 4 tbsp. spoons;
• man shanu 82.5% mai ciki - 50 g.

Shiri

1. Dandalin sinadarai suna hade.
2. An sanya man fetur a kan farantin karfe, an kara mai da man fetur kuma ya kawo rushewa.
3. Ƙara cakulan da motsawa.
4. A cikin karɓar nauyin sannu-sannu shigar da gari kuma kuyi sauri don kada ku sami lumps.
5. Ƙara dashi kuma ya kawo shi a kan wani zafi mai zafi, cire cakulan gilashi daga farantin kuma, tare da cigaba da motsawa, kwantar da hankali zuwa digiri 30.

Mirror glaze na farin cakulan

Da girke-girke gishiri, wanda aka gabatar a kasa, da farko kallo zai iya zama ma rikitarwa. A gaskiya ma, komai yana da sauki. Irin wannan kayan ado, har ma da biskit mafi sauki, zai zama abin sha'awa mai ban sha'awa. Aiwatar da haske a kan cake ya kamata a nan da nan bayan dafa abinci, har sai dai bai sake warke ba.

Sinadaran:

• ruwa 80 ml;
• farin cakulan - 180 g;
• Kyakkyawan sukari cristaline - 180 g;
• gelatin - 20 g;
• glucose syrup - 180 ml;
• madara madara - 120 g;
• titanium dioxide - 10 g.

Shiri

1. An zuba Gelatin tare da karamin ruwa, hagu don kumburi na kwata na awa daya.
2. Zuba ruwa a cikin kwanon rufi, ƙara titanium dioxide, sugar da glucose syrup.
3. Sanya ganga a kan farantin, kawo zuwa tafasa da dafa, motsawa, minti 2.
4. Cire ganga daga wuta, ƙara madara mai ciki tare da yankakken cakulan kuma motsa har sai an narkar da shi.
5. Zuba a cikin gelatin kumbura.
6. Dukkan wannan an bashe shi tare da mahaɗi kuma idan ya cancanta, ana yin allura.
7. Nan da nan, madubi gilashin cakulan yana amfani da ita a kayan zane.

Chocolate donut glaze

Chocolate glaze sanya daga cakulan da man shanu an shirya mai sauƙi sauƙi da sauƙi. Babban abu shi ne don zaɓar nau'o'in sinadaran kuma narke su. Zaka iya yin wannan a kan wanka na ruwa, ko zaka iya amfani da tanda na lantarki. Don amfani da kayan da aka wanke sauri, dole ne a fara bugun su.

Sinadaran:

• cakulan halitta m - 100 g;
• man shuke-shuken man shanu - 25 g.

Shiri

1. Cakulan da man shanu yana narke a cikin wanka mai ruwa.
2. A dumi donuts dumi donuts.