I-recipe ye-classic ye-Classic Iimpahla ezilahlekileyo kunye ne-meringue nesithombe

I-dessert yasekuqaleni neyolungileyo yokutya - i-cake Grafskie, i-dessert yasekhaya idume kakhulu kunye nayo yonke idume "Medovik". Iintombi ziyamthanda ngenxa yokuba uhlala ephakamileyo, kungakhathaliseki ukuba i-biscuit iphezulu kangakanani.

Iziqulatho

Ikhekhe "Iinqaba ze-Grafsky" kunye nekhilimu omuncu iresiphi eyinandi Indlela yokulungiselela:

Iindawo ezibhubhisayo zinezixhobo ezininzi zokusetyenziswa. Kukho abo basebenzisa i-meringue ne-protein cream, ibhisikidi kunye ne-ukhilimu omuncu. Apha, njengoko bathethayo, kwi-amateur, kubo bonke abathandekayo, abakhe. Makhe sihlale kwi-recipe kwi-biscuit nge-cream cream. Ikhekhe iya kuba yindoda enomthendeleko, kunye ne-sweet chocolate.

Ikhekhe "Iindawo ezibhubhisayo" ngekhilimu omuncu, iresiphi enomnandi

Iresiphi enokumnandi kunye nekhawulezayo kunye nesithombe.

Izithako eziyimfuneko

Ukhilimu omuncu:

• ukhilimu omuncu (amanqatha) - 400 ml
• ushukela - 1 tbsp.

Bhisikidi:

• ubisi - 100 ml
• umgubo - 300 g
• amaqanda - ama-6.
• I-Butter - 300 g
• ushukela 350 g
• isitashi - 100 g
• ipowder yokubhaka - ipakethi e-1
• ityuwa - i-pinch 1

Ikhekheleji:

• ukhilimu omuncu (oily) - 2 tbsp. l.
• I-Butter - 50 g
• ushukela okanye ushukela ocoliweyo-2 tbsp. l.
• i-cocoa - 50 g

Indlela yokulungiselela:

1. Okokuqala, gaya ibhotela, iswekile nge-pinch ityuwa. Emva koko umxube obangelwayo uqhubela phambili kumaqanda. Xa ivolumu yanda kancinci, yongeza ipowder yokubhaka, ivuse. Emva koko faka ubisi - umgubo, ubisi - umgubo, utyumle onke amaxesha. Ngokubhaka, ulwahlule inhlama ibe ngamacandelo amabini, uwuthulule kwisibumba. Ukuba unqwenela, unokwenza ikhekhele yesiqingatha ngokufaka i-cocoa. Sibheka kwiiseti ezi-2 kwiqondo lokushisa lama-180 degrees, malunga nesiqingatha seyure.
2. I-khilimu ilungiselelwe ngokulula! Sithatha ukhilimu omuncu ngokudibanisa ushukela ade ushukela isityalo. Ukuba ukhilimu omuncu ucocekile kakhulu, kufanelekile ukuthulula i-creamener encane ukhilimu omuncu, ngaphandle koko ukhilimu uya kusasazeka, okungekuphela nje ukuphazamisa ukubonakala kwe dessert, kodwa kuya kunika ukuqina. Kungcono ukusebenzisa ukhilimu omuncu owenziwe ekhaya.

3. Ukuze wenze i-glaze, xuba umxube kunye nazo zonke izithako uze ufake umxube kwindawo yokuhlamba amanzi. Ukupheka uze ufikeleleke kwi-viscous consistency.
4. Siqokelela ikhekhe! Iinqayi zebhisikidi zinqunyulwa. Kumele kube ngamaqebelengwane amane. Ukuba wenza i-ts'oletele emhlophe, ngoko sibeka ikhekhe elimhlophe kwisitya esicwebileyo, sitywe ngekhilimu, simboze nge-ts'olete kunye kwakhona nocingo lwe-cream. Ungalibali ukulahlekelwa ngamacala. Iimfuyo ezi-2 ezisele zichithwa zibe ziincinci ezincinci ngendlela yeadayimane kwaye siyazifaka kwi-krimu esele, qinisekisa ukuba zihlanganiswe ngokukrazuliswa kuwo onke macala. Siwasalela phezu kwekhekhe ngendlela yepiramidi. Nazi izixaka! Iintsali ze-ukhilimu zisasazeka ngepuni ngaphezulu kwesilayidi sonke.
5. I-glaze kufuneka iphele kwiindawo ezibhuqiweyo. Siyiphonsa ngesipuni kwaye siyiphule ngamanqatha amancinci. Sisusa indalo yethu kwifriji yokufakela ukungeniswa, malunga neeyure ezingama-5 ukuya kwi-6.