Mis icing: daim ntawv qhia

Glaze - lub ntsiab dai kom zoo ntawm Easter ncuav thiab Christmas ncuav. Nws qauv yog yooj yim heev, tab sis peb yeej paub hais tias yuav ua rau qhov cua kho kom zoo nkauj yog heev yooj yim. Peb tsab xov xwm tsom rua lub finer cov ntsiab lus ntawm ua noj ua haus cov mis nyuj glaze. Yog hais tias koj mloog lub tswv yim hauv qab no, txawm tus thawj lub sij hawm siav, nws yuav zoo siab nrog nws zoo heev zoo. Nyob rau hauv thawj ib feem ntawm qhov tsab xov xwm peb mam li qhia koj yuav ua li cas yuav ua rau ib tug classic glaze. Ib tug thib ob feem muab lighter embodiment ib tug hniav glaze ci.

Yuav ua li cas yuav tsum yog tus icing

Yog hais tias koj yuav ua li cas lub classic glaze, muaj lub siab ntev thiab dawb lub sij hawm. Qhov no yog ib tug ncaj yooj yim ua hauj lwm. Ntau nyob ntawm lub kev txawj thiab kev xav kws ua zaub mov, vim hais tias nyob rau txhua txhua kauj ruam ntawm lub taub hau ntawm frosting mis yog sib txawv. Ua tau, nyob rau hauv no dag lub complexity ntawm lawv siv thiab ua.

Tiav lawm glaze yuav tsum tsis txhob crumble, so, yuav ntxhib heev tuab los yog pob tshab. Zoo meej mis nyuj glaze rau lub ncuav mog qab zib, ncuav mog qab zib los yog gingerbread - yog dawb, du thiab ci iab. nws tsis yog feem ntau npaj rau lub neej yav tom ntej, raws li nws sai sai hardens thiab nws elasticity yog tsis rov qab los. Qhov no tsis txhawj txog tsuas yog thawj daim ntawv qhia.

Peb hom taub hau

Rau ncuav thiab icing ncuav mis nyuj yuav ntau elastic thiab tuab dua gingerbread. Nws yuav tsum tau me ntsis kis thiab coj raws zoo mus rau qhov chaw ntawm lub biscuit. Lawj Mounted ncuav muaj cai tuab smudges - qhov no ntxiv cua kho kom zoo nkauj.

Raws li rau cov ncuav, uas glaze pleev xim rau cov lace, ces nws yuav tsum tau thinner, vim hais tias cov thinner txoj kab, qhov ntau zoo nkauj khoom.

Qhov thib peb cov ntaub ntawv ntawm daim ntawv thov ntawm glaze - kho kom zoo nkauj gingerbread tsev. Nyob rau hauv cov ntaub ntawv no, nws yog tintable zaub mov xim. Nws yuav tsum tsis txhob ntws los ntawm cov yam ntxwv hais, nrib pleb thiab yuav dhau lawm nyias los yog tuab.

Raws li koj tau pom, lub icing mis nyuj yog sib txawv. Los ntawm cov kws ua zaub mov yuav siv sij hawm ib tug heev ntsuas mus kom ze, txawm ib tug zoo ntawm instinct. Tej hau kev kawm mus kis glazing yog tau tsuas yog los ntawm mus sib hais thiab yuam kev. Peb pom zoo yog pheej soj ntsuam empirically los ntawm ntau tse. Peb cia siab hais tias lawv yuav pab tau koj nyob rau hauv koj kawm ua noj thwmsim, thiab koj, dhau lawm, yuav tiv nrog lub hauj lwm.

Cov pub leejtwg ntawm qhov tseeb taub hau

Yuav kom to taub yuav ua li cas ua cov mis nyuj glaze khov, homogeneous thiab dawb tsis muaj qhov sib ntxiv ntawm cov mis nyuj los yog nqaij daim tawv, koj yuav tau nrog technology. Tom qab frosting - yog, nyob rau hauv qhov tseeb, qab zib phoov, raws li nws yog lub npe hu, muaj ib tug ib txwm mus crystallize, los yog saccharification. Nyob rau hauv industrial qhuav tawm tsam nrog cov cuab yeej no los ntawm kev ntxiv invert qab zib phoov los yog zib suab thaj. Nyob rau hauv tsev, nws yog ntau yooj yim rau siv citric acid rau lub hom phiaj no. Nws yog xav paub ntau zib suab thaj thiab phoov ivertnogo, tab sis ntau npaum li cas zoo dua preserves cov qauv ntawm cov qab zib muaju. Rau lub tsev ci citric acid xav tau ib tug heev me ntsis, ces nws yuav tsis tau ua nra hnyav rau rau koj lub hnab tawv pojniam. Nws yog ntxiv thaum lub sij hawm ua noj ua haus phoov.

Qab Zib muaju nyob rau hauv lub glaze yog heev me me, indistinguishable rau lub qhov muag - vim hais tias ib co glaze thiab zoo mos mos thiab creamy.

Daim ntawv qhia 1 (classical)

Nyob rau hauv kev npaj cov glaze yuav tawm 250 g suab thaj thiab 30 g ntawm txiv qaub kua txiv. Dej yog coj nyob rau hauv kev sib raug zoo kom qab zib li ib mus rau peb. Qhov no yam tsawg kawg nkaus tus nqi ntawm cov dej, nyob rau lub qab zib yog kiag li yaj. Nyob rau hauv peb cov ntaub ntawv, qhov no yog hais txog 80-90 Qhov ratio ntawm cov khoom xyaw yog es arbitrary - npaj txhij mem pleev di ncauj txiav txim thaum lub sij hawm ua noj ua haus lub syrup thiab evaporation ntawm cov tshaj dej. Yog hais tias nws yog ntau dhau lawm, ces nws yog ib qho zoo tshaj li heev me ntsis - koj cia li yuav tau mus tuav lub syrup rau qhov hluav taws kub ib tug me ntsis lawm.

Tus thawj theem

Noj neemalirovannuyu lauj kaub nrog ib tug tuab hauv qab thiab ncuav mus rau hauv nws lub qab zib. Ncuav rau hauv dej thiab muab tso rau hauv ib tug me me hluav taws. Do kom txog thaum cov suab thaj yog yaj.

Ua ib tug muaj zog hluav taws thiab coj lub syrup rau ib tug boil. Los ntawm lub sij hawm rau lub sij hawm los ntxuav lub phab ntsa ntawm lub lauj kaub nyob qab zib txhaws. Nws yog yooj yim los mus ua kom ib tug silicone txhuam. Yog hais tias lub txhaws tsis ntxuav, ces lawv yuav poob rau hauv lub npaj frosting thiab qab zib crystallizes sai nyob rau hauv lub ntxhib fractions. Nyob rau hauv qab zib ntau lawm, nrog rau cov kev pab los ntawm lub tiav lawm qab zib muaju, ntxiv rau lub syrup, nrhiav tau txais daim ntawv ntawm cov piam thaj muaju nrog rau tus loj tib yam thiab zoo.

Cia lub syrup pokipit 4-5 feeb. Ces admixed thereto citric acid.

thib ob txhais ceg

Tam sim no nws yog lub sij hawm los mus txiav txim hais tias lub syrup. Txhua yam yuav tsum tau ua sai sai heev thiab kom zoo zoo. Ua ntej, vim hais tias txhua txhua ntxiv ob yuav muaj kev cuam tshuam zoo ntawm cov glaze, thiab tib ob, vim hais tias nws yog kub thiab nplaum - koj yuav tau txais ib tug loj ozhog.

Test ntawv yog txhais raws li nram no. Nws yog tsim nyog los npaj ua ntej ib lub tais nrog dej txias - nyob rau hauv nws yuav poob rau hauv lub diav nrog cov phoov thiab saib nws softness. Rau no daus-feem-peb ntawm ib tug me nyuam diav ntawm phoov thiab poob nws ib ob peb lub vib nas this nyob rau hauv cov dej. Tam sim ntawd tshem tawm thiab ua tib zoo nco ntsoov. Yog hais tias koj muaj peev xwm sculpt mos pob - sai li sai tau tshem tawm cov lub syrup los ntawm lub tshav kub. Nws yog npaj txhij. Tam sim no nws yog lub sij hawm rau cov theem tom ntej.

Qhov thib peb theem

Yog xav tau ib tug ntshiab phoov ua ntais-dawb glaze, nws yog tsim nyog los co li. Tus taw tes yog yooj yim. Classical glaze kneaded rau ib lub xeev ntawm dawb kua los ntawm kev ncab nws iav riam rau ib tug marble slab.

Lub glaze yog poured rau lub Rooj Tswjhwm Saib. Ces tus riam yog tsa, tsiv thiab nws txo qis mus txog, kom txog rau thaum nws tiav niam txiv uniformly dawb. Qhov no tus txheej txheem yog heev ntev. Yog hais tias muaj yog ib tug tov khoom thiab cov tswv yim rau ntaus lub khob noom cookie yuav tsum tau muab txiav nyob rau hauv ob peb lub sij hawm.

Mus ua hauj lwm nrog tus tov khoom koj yuav tsum coj ob tug tais ntawm txawv ntau thiab tsawg pab - ib tug loj muab cov nab kuab thiab ncuav mus rau hauv ib tug me ntsis phoov. Nws tseem yog ntshaw kom ncuav loj (qhov luaj li cas ntawm ib tug chestnut) daim ntawm dej khov. Tuav glaze nrog dej khov. Nws yuav yaj lub glaze thiab txias, tab sis cov dej nws yuav tsis sib tov. Koj cia li ncuav nws ces. Whipping cov dej khov thiaj li hloov dua siab tshiab ntawm lub syrup nyob rau hauv lub glaze rau 10-15 feeb, thaum stirring nrog ib tug marble slab kav tsawg kawg yog 40 feeb.

Txiav txim hais tias tus glaze yog heev yooj yim. Qhov no yog tshwm los ntawm txoj kev lub syrup hloov nws kev ntxhib los mos thiab xim. Thaum nws puv dawb, tsis txhob stick thiab nws yuav yooj yim rau daim ntawv, raws li cov rhuab av nplaum, glaze yog npaj txhij. Qhwv nws nyob rau hauv ib tug phuam ntaub thiab qhov chaw nyob rau hauv ib lub hnab yas ntim. Tom qab ib hnub, lub icing stabilized, thiab nws yuav siv tau - cia li ib tug me ntsis sov rau cov dej da dej los yog nyob ze ib tug sov so roj teeb. Nws yuav tsum muaj ntaub ntawv ob leeg los ntawm txhais tau tias ntawm vanes, lub biscuit nto kis thiab muab ib tug cornet, rau extrude ib tug nyias xov thiab duab.

Glaze ua nyob rau hauv no daim ntawv qhia, koj yuav cia nyob rau hauv lub tub yees indefinitely.

Ces - peb ntau cov tshuaj. Lawv yog cov yooj yim npaum li ua ntej, tab sis nyob rau hauv saj thiab tsos, nws tsis concede.

marshmallow

Sai thiab yooj yim los npaj glaze ntawm marshmallow. Nyob rau hauv sib piv rau lub classical daim ntawv qhia txog uas muab saum toj no, nws yog tsis khaws cia rau ib ntev lub sij hawm. Nws yog thov ncaj qha. Lub ntsiab kom zoo dua ntawm no glaze yog hais tias nws yuav ua tau txawm tias ib tug novice. Nws yeej ib txwm hloov tawm du, mos mos thiab zas. Los ntawm saum toj no nws freezes, tab sis inwardly tseem noo thiab mos mos. Vim li no, yog hais tias tus lub hom phiaj xws li hniav sprinkling ncuav mog qab zib los yog ncuav mog qab zib, nws yuav tsum tau ua sai sai heev, kom txog thaum lub glaze tau tsis poob tackiness. Incidentally, nws yog ib qhov mis nyuj glaze rau ncuav fits feem ntau.

Yuav kom npaj nws, koj yuav tsum coj lub 100-gram pob ntawm marshmallow, ib diav ntawm butter, tus nqi qub ntawm txiv qaub kua txiv thiab los ntawm 120 thiab 150 grams ntawm hmoov qab zib. Cov pub leejtwg ntawm zoo heev taub hau ntawm lub glaze yog siv hmoov qab zib. Xuab zeb - nyob rau hauv txhua rooj plaub! Xwb, koj muaj peev xwm coj cov marshmallow marshmallows, icing qab zib, tiam sis yuav tsis muab hloov. Nws crunchy muaju lwj tag nrho cov khoom qab zib. Npaj lub glaze thiab no heev sai sai, thiaj li hais tias nws yog tsis mus hlawv, siv ib tug dej da dej.

Nyob rau hauv ib tug me me saucepan ncuav marshmallows, ntxiv roj thiab citric acid. Txo no lauj kaub nyob rau ib tug loj ntim nrog dej kub. Muab tso rau hauv hluav taws. Do. Tom qab Zafir yaj, pib mus ncuav rau hauv lub hmoov. Tag nrho cov do. Ceev yog txiav txim empirically los ntawm. Dhau nyias stechot nrog biscuit, thiab tuab heev, yuav tsis yooj yim mus thov.

Ncuav kub glaze ncuav mog qab zib, sprinkle lub saum toj nrog dawb lias jelly taum thiab tawm mus rau tawv. Tom qab ib tug ob peb lub kaum os feeb glaze tau dab tsi yog hu ua kev nthuav qhia.

Nrog creamy saj thiab vanilla aroma

Kab lig ntuj-dawb glaze nrog creamy saj tau yuav tau los ntawm ua yeeb yam nyob rau hauv thawj daim ntawv qhia, tab sis es tsis txhob dej rau noj mis nyuj. Citric acid yog tsis tau tso cai vim hais tias nws instantly curdled mis nyuj, thiab tsis muaj icing yuav tsis ua hauj lwm. Es tsis txhob siv acid phoov los yog piam thaj phoov. Lawv noj cov glaze yuav muaj ib tug me ntsis lawm, tab sis nws tsis yog guaranteed yuav tsum tau crystallized. 50 g butter ntxiv nyob rau thaum xaus ntawm ua noj ua haus, yuav ci iab glaze, thiab vanillin - uas muaj ntxhiab. Kam glaze yuav tau xyuas raws li nram no: nrog kua ib tug me ntsis glaze nyob rau hauv ib khob ntawm dej txias. Yog hais tias nws ntog mus rau hauv qab raws li tuab ncuav, npaj. Thov nws nrog ib tug txhuam nyob rau hauv ob peb khaubncaws sab nraud povtseg.

Los ntawm qhob noom xim kasfes bar

Dawb glaze ntawm cov mis nyuj qhob noom xim kasfes yog ua tom qab lub ncuav qab zib, ncuav mog qab zib los yog lub ncuav mog qab zib tau ci thiab txias cia. Nws tsis ua rau lub neej yav tom ntej. Ntawm cov hoob kawm, tus frozen xiav yuav raug xa rov qab mus rau ib tug kua hauv lub xeev, tab sis nws yog ib tug ntev thiab laborious txheej txheem. Raws li ib tug txoj cai, ua ntej-ua cia li lub icing on lub thawj daim ntawv qhia.

Rau mis nyuj ntais chocolate bar ntawm chocolate (100 g) thiab qhov chaw nyob rau hauv lauj kaub. Muab lub lauj kaub nyob rau hauv ib lub tais ntawm boiling dej. Muaj kuj ntxiv ib me ntsis mis nyuj (30-40 g) thiab hmoov qab zib (175 g). Do kom txog thaum tiav homogeneity. Thov lub glaze kom txog rau thaum nws yog sov so.

Tsaus chocolate yuav tig xim av, thiab dawb - heev tsoos dawb ntais glaze. Daim ntawv qhia thiab kev npaj technology, thiab nyob rau hauv uas nyob rau hauv ob leeg tib yam. Lub tsuas mob - nyob rau hauv chocolate, rau cuab yog vim li cas, yuav tsum muaj tsis muaj ceev, siab mov thiab Candied txiv hmab txiv ntoo.

Confectioners hais tias, yog dab tsi rau noj ib tug zoo glaze yog ib qho yooj yim, tab sis tus thawj lub sij hawm nws puas tau tsis. Yog vim li cas hais tias cov kev ceev ntawm lub glaze thiab thickness tag nrho cov muaj nyob rau hauv sib txawv, vim hais tias lub syrup zog nyob ntawm seb nyob rau txhua txhua thib ob, cov burner nplaim taws kub, txawm lub thickness thiab txoj kab uas hla ntawm lub qab ntawm lub lauj kaub. Yuav kom qhov no peb yuav tsum tau npaj kom txhij. Kom taub hau feem ntau yog tiav tsuas nrog ob los yog peb los.