Bayyanar cake ko sauran kayan zaki yana da muhimmanci kamar dandano, musamman ma idan an yi shi don bikin. Mun bayar da zabin don yin glazes, wanda zaka iya yin ado da samfurinka kuma ya sa ya zama wanda ba zai iya canzawa ba.
Abin girke-girke na madubi mai kwakwalwa don cake
Sinadaran:
- cakulan - 55 g;
- koko foda 85 g;
- cream - 85 ml;
- ruwa tace - 150 ml;
- sugar granulated - 255 g;
- gelatin - 8 g.
Shiri
Da farko, jiƙa a cikin ruwa mai tsabta na takwas gelatin bisa ga umarnin akan kunshin. Mix sugar a cikin wani tsalle ko karamin saucepan tare da koko foda, zuba cream da kuma ɗari da hamsin milliliters na ruwa da kuma, stirring kullum, dumi zuwa tafasa da kuma nan da nan cire daga zafi. Yarda da duhu cakulan karya a cikin kananan yanka kuma soaked gelatin da kuma motsawa har sai da duka rushewa. Yanzu zubar da taro ta hanyar mai daɗi kuma mai sanyi zuwa dakin zafin jiki.
Ka sanya gishiri mai sanyi a kan gwanon ka rufe shi da madubi. Nan da nan matsawa cake zuwa tasa kuma aika shi zuwa firiji don akalla sa'o'i biyu.
White sugar icing - girke-girke
Sinadaran:
- powdered sugar - 100-120 g;
- man shanu - 20 g;
- madara - 20 ml;
- Vanilla - dandana;
- gishiri - 1/4 na tsunkule.
Shiri
Shirya sugar icing ba zai zama da wahala ba. Narke man shanu, ƙara madara, sukari foda, vanilla da gishiri, ya motsa har sai an samo asali mai tsami. Za'a iya gyara yawan gilashin ta hanyar ƙara ƙanshin sukari ko madara.
Ana iya amfani da wannan gilashi don yin ado da kukis, dafaffen wuri, da wuri da kuma dafa. Don samun launin launin launin toka ya isa ya ƙara launuka da abinci a ciki ko kuma yarda shi da ruwan 'ya'yan itace, maye gurbin shi da madara.
Royal icing - girke-girke
Sinadaran:
- gina jiki na daya kwai;
- citric acid - 0.5 g;
- powdered sukari - 150-200 g.
Shiri
A cikin kwasfa mai tsabta da busassun, tasa ta hanyar daɗaɗɗen sukari sugar, ƙara kwai kwai, dan kadan lemon acid, motsawa kuma ta doke tare da mahadi don minti goma har sai an samo wani furotin da santsi. Idan ana so, za a iya kashe gilashi da launin abinci don samar da launi da ake bukata.
Ana yin amfani da sararin samaniya don rufe gingerbread, kukis, da wuri da zane a kan kayayyakin. Daga wannan gilashi yana yiwuwa a yi siffofi daban-daban ko alamu don yin amfani da su a yayin da suke dafa da wuri. Don yin wannan, buga suturar da kake so a takardar takarda, sanya shi a karkashin takardar sakonni, kuma, idan aka cire dan sarauta a cikin ɓangaren gefe, za mu sake maimaita sutura. Mun bar alamar ta bushe, cire shi daga fayil kuma amfani da shi don yin ado da cake.
Gilashin launin ruwan launin gilashi don cake - girke-girke
Sinadaran:
- gelatin - 12 g;
- ruwa mai tsabta - 135 ml;
- sugar granulated - 150 g;
- invert syrup - 150 g;
- cakulan fari - 150 g;
- Rawan da aka ragu - 100 g.
- gel tabo ne 'yan saukad da.
Shiri
Gelatin guratin mai gurasa yana daɗaɗa don dan lokaci a cikin sittin sittin na sanyi, tsabtace ruwa. A cikin ladle mun zuba sauran ruwa, zuba a cikin sukari, ƙara invert syrup da kuma sanya shi a kan wuta. Yanke da taro zuwa tafasa kuma gaba daya kashe sukari.
A lokaci guda, melted farin cakulan, Mix shi da madara madara a cikin wani zurfi ganga da Mix. Next, zuba syrup a cikin cakulan cakuda da kuma hada. Gelatin zafi kadan a kan wuta har sai da narkar da, amma zuwa zafin jiki na ba fiye da saba'in digiri kuma zuba cikin sauran abubuwan gyara. Ƙara 'yan saukad da gel launi kuma haɗuwa da kyau. Zaku iya amfani da busa don wannan dalili.
Yanzu zubar da kyamara ta hanyar mai da hankali don kawar da kumfa, kwantar da shi zuwa zazzabi na nau'i na 30-35 dangane da ko ka rufe gaba da cake ko so ka rufe saman sannan ka sami juyawa. Wajibi ne don kwantar da hankali har zuwa digiri 30 na streaks, kuma ya rufe dukkan nauyin digiri 32-35. Yanayin zafin jiki a nan yana da matukar muhimmanci, kuma wajibi ne a sarrafa shi tare da ma'aunin ma'aunin zafi, in ba haka ba sakamakon zai zama m.
Kushin gashi mai ƙare mai sanyi mai sanyi, wanda ya dace (idan zai yiwu) ya riƙe shi kafin wannan sa'a daya a cikin injin daskarewa.