Sabanin dukan kayan da aka saba da shi na Faransa , a cikin girke-girke wanda aka yalwata da sukari da fataccen fata, ana dafa shi a cikin wanka na ruwa. Bugu da ƙari, haɗarin rashin cin nasara ya rage zuwa babu: saboda yanayin zazzabi, ƙwayar ƙwayar ya zama nauyi, sabili da haka yana riƙe da siffar mafi alhẽri, kuma ana yin sallar lu'ulu'u a ciki. A kan yadda za mu yi amfani da madogara da kuma kirkiro na Swiss, za mu ƙara magana.
A girke-girke na meringue na Swiss
Sinadaran:
- sunadarai na qwai biyu;
- sugar granulated - 110 g;
- koko foda (na zaɓi) - 5 g.
Shiri
Na farko, zazzage gwargwadon sukari tare da sunadarai na kwai a dakin da zazzabi, daidai har zuwa lokacin lokacin da kumfa mai haske ya bayyana akan farfajiya. A wannan lokaci, karamin ruwa zai tafasa a cikin saucepan. Mun sanya akwati tare da meringue a kan ruwan zãfin tabbatar da cewa ruwa ba ta taba rana tare da gina jiki. Shake meringue 3 mintuna kan tururi, bincika duk kristal sukari sun narkar da haɓakar haɓaka tsakanin yatsunsu. Raba cikin cakuda ya kara wani minti 10 har zuwa daidaito na cakuda, dace da marshmallow. Mun sanya kawaingu a cikin jaka mai kaya, muka saka shi a kan takarda kuma ba mu da wuya mu zuba koko. Mun saka a cikin tanda a digiri 100 don sa'a daya da rabi, kuma bayan sun juya barin motar kawai to bushe wani sa'a.
Chocolate Swiss meringue
Sinadaran:
- kwai fata (babban) - 4 inji mai kwakwalwa.
- sukari - 100 g;
- powdered sugar - 80 g;
- koko foda - 35 g.
Shiri
Hanyar yin cakulan cakulan yana sake maimaita girke-girke na baya, da bambanci kawai a gaban gurasar sukari da koko.
Samar da sunadarai tare da nau'o'in sukari da koko, sanya mix a kan wanka mai ruwa da whisk na tsawon minti 3-4. Bayan zafi da zafi, ci gaba da tayar da meringue a waje da kuka don minti 10. Mun sanya taro a kan takarda da gasa na minti 90 a 100 digiri, sa'an nan kuma bar shi a cikin tanda na cikin rabin sa'a domin kada ta fadi a lokacin hakar.
Hanyoyin man fetur na kasar Switzerland tare da man shanu
Sinadaran:
- babban kwai fata - 6 inji.
- sugar granulated - 240 g;
- Brown sugar - 60 g;
- man shanu - 420 g;
- gyada man shanu (ba tare da chunks) - 530 g.
Shiri
Mu maimaita hanya tare da zafin jiki da kuma yin meringue ta hanyar kwatanta da girke-girke biyu da suka gabata. Bayan meringue ya shafe minti 3 a kan wuta, ci gaba da knead da shi na minti 10 ba tare da jin zafi ba, bayan haka muka fara sannu a hankali, a cikin karamin karamin, ƙara da tasa tare da cakuda sinadaran mai. Bayan daɗa man shanu duka, whisk kawaingue a cikin mafi sauri don daidai da 60 seconds, sa'an nan kuma sa man shanu na man shanu kuma ci gaba da yin aiki a babban iko har sai an rarraba kirki.
Za a yi amfani da kayan kirki daga meringue na Swiss a nan da nan.
Maganin Vanilla wanda ya dogara ne akan meringue na Swiss
Sinadaran:
- kwai fata - 5 inji mai kwakwalwa. (150 g);
- sukari - 240 g;
- man shanu - 340 g;
- samfurin vanilla - 20 ml;
- manna daga vanilla wake - 15 ml.
Shiri
Hadawa da ƙwayar fata tare da sukari, sanya su a kan wanka mai ruwa da whisk na minti 10-12. Bayan cire akwati daga wuta, ci gaba da falle a wani iko a lokaci guda ko kuma sai yanayin ya zama mai haske da haske. A wannan lokaci, za mu fara zuba turare, a cikin yanayinmu vanilla ne. Lokacin da aka haɓaka manna da cirewa, rage gudu daga na'urar zuwa mafi ƙarancin kuma fara ƙara ƙananan yankakken man shanu a ɗakin zafin jiki. Lokacin da aka kara man fetur, ana iya amfani da meringue na Swiss don yin ado da wuri, da wuri da sauran kayan dadi.