Nolol fudud ama wax kasta oo ku jira shukulaatada

• 300 g shukulaatada madow (70% kookaha)
• Ukunta 6
• 150 g subagga jilicsan
• 200 garaam oo sonkor budo ah

Ku rid foornada ilaa 175 ° C (caadi ah) ama 150 ° C (foofada hawo leh). Subag digsi wareegsan oo siman 26 cm ah. Shukulaatada u kala jejebi oo dhalaali adoon walaaqin qubeyska biyaha ama microwave (3 daqiiqo oo awood buuxda ah). U dhaaf si aad u qaboojiso. Ku dar subagga jilicsan shukulaatada. U dildilaac 2 ukun oo ku rid baaquli weyn, ku dar 4 jaallo ah oo kale, oo ku shub cadaanka soo hadhay baaquli gaar ah. Markaad garaaceyso ukunta, ku dar sonkorta ilaa inta isku dar ah ay caddaan noqoto oo saddex laabmayso mugga .Si tartiib ah ugu shub shukulaatada dhalaalay, kor u qaad isku dhafka leh spatula dabacsan. galay caaryada, ku rid foornada oo dubi 35 daqiiqo. Ka dib markaad ka saarto keega foornada, u daa 5 daqiiqo. foomka, ka dibna ku dheji sabuuradda oo ha qaboojiso 20 daqiiqo ka hor inta aanad u wareejin saxan. Ku darso xoogaa diirran. Haddii keega uu haysto waqti uu ku qaboojiyo, ku celi dhowr daqiiqo foornada ama dhowr ilbiriqsi gudaha microwave.

Caji

• 200 g bur
• 120 g subagga jilicsan
• Sonkorta sonkorta leh
• Ukunta 1
• 2 qanjaruufo oo cusbo ah

Ku rid subagga baaquli, milix iyo, intaad ku daraysid sonkorta, ku walaaq spatula ilaa inta isku dhafka ahi uu caddaan noqdo. Ku dar ukunta, dabadeed burka oo ku cajii cajiinka gacmahaaga ilaa ay ka noqoto mid siman oo labis ah. Ku duub cajiinka filimka cuntada iyo qaboojiyaha ugu yaraan 2 saacadood .Ka soo saarida cajiinka qaboojiyaha, ha ku nasato 20 daqiiqo. heerkulka qolka. Si khafiif ah u soo bax oo ku rid caaryada dhexroorka ah ee 26 cm ah (caaryada waa in ay noqotaa mid dabacsan haddii ay suurtogal tahay si aan loogu baahnayn in saliid lagu saleeyo) ama ku diyaari 8 caaryo leh dhexroor 8 mm ah. Ku garaac cajiinka dhowr jeer fargeeto, adigoon daloolin, iyo 5 daqiiqo. Ku dub foornada preheated ilaa 175 ° C (oo leh foornada) ama ilaa 200 ° C (foornada caadiga ah). Marka la dubayo, cajiinka noocan oo kale ah sida caadiga ah ma bararo, laakiin kaliya haddii ay dhacdo in lagu dhejiyo xaashida, iyo digirta qallalan ayaa lagu shubaa dusha sare.

buuxinta

• 250 g oo ah kernels pecan
• 125 g sonkor aan la sifayn oo khafiif ah
• 200 ml sharoobada galleyda (waxaa lagu bedeli karaa malab dareere ah ama sharoobada sonkorta)
• Ukunta 3
• 50 g subagga jilicsan
• 1 saac. L. sonkorta vanilj

Ku rid subagga baaquli, ku dar sonkorta oo garaac isku dar ah ilaa ay caddaan noqoto. Sii wad garaacista, ku dar sharoobada galleyda, vaniljka iyo ukunta (hal mar). Ku dar kernels pecan oo walaaq, kor u qaad isku dhafka leh spatula, ka dibna ku shub saxanka diyaarsan. Ku rid tartlets foornada 10 daqiiqo oo kale, ka saar caaryada, ku dheji sabuuradda.

Glaze

• 200 g shukulaatada madow (aan ka yarayn 80% kookaha)
• 100 ml oo biyo macdan ah
• 50 g subagga

Adigoo aan karkarin, kuleyli biyaha digsi leh dhexroor 16 cm; ka saarida kulaylka, ku dhex tuur shukulaatada jajabisay. Marka shukulaatada la dhalaaliyo, si tartiib ah ugu walaaq spatula alwaax ilaa inta siman, ku dar subagga.

Ku daadi glaze dusha taranka oo sii diiri.

dhaldhalaalka biyaha ku salaysan

Waa lagama maarmaan in laga takhaluso caadada shukulaatada dhalaalaysa kareemka ama caanaha. Kareemku waxa uu barafku ka dhigaa mid culus oo saliid leh waxana uu qariyaa dhadhanka shukulaatada jilicsan.

Shukulaatada mousse leh jelly tangerine iyo maraqa karamel

8 qofood. Diyaarinta: 45 min.

Waxay rabaan

• 750 g tangerines cusub
• Sonkorta sonkorta leh
• 2 Qod. l. liin dhanaan

Ku dhaq tangerines-ka si fiican burush oo qalaji. Iska yaree 300 g oo tangerines ah oo aan la dilin wareegyada 3 mm qaro weyn, ka saar dhagaxyada; Peel 200 g oo ah tangerines iyo sidoo kale jarjar goobo; inta kale ka tuuji casiirka oo sifee.

Ku shub tangerines iyo liin dhexroor digsi bir ah oo leh dhexroor 20 cm ah, ku rid dhammaan tangerinesyada googooyaa wareegyada, ku rusheey wax kasta oo sonkor ah oo u daa inuu diyaariyo 30 daqiiqo. Ku rid digsiga dabka, adoo keenaya waxa ku jira karkarin, yaree kuleylka oo kari 15 daqiiqo oo kale .; ka dibna qabooji oo qaboojiyaha.

Moss

• 300 g shukulaatada madow ee madow
• 75 g subagga jilicsan
• 4 ukun cad
• 2 Qod. l. sonkorta granulated

Shukulaatada u kala jejebi oo ku dhalaali bain-marie ama microwave (2 daqiiqo oo awood buuxda ah). Ku dar subagga, walaaq ilaa inta la siman yahay spatula. Saddexda qaybood ee lagu daro, isku laab ukunta la garaacay ee shukulaatada, kor u qaad mousse leh spatula si aad uga ilaaliso xumbadu inay u dhacdo.

suugada

• 100 g malab
• 100 g kareem culus
• 20 g oo subag khafiif ah milix ah

Ku shub malabka digsi 16 cm ah oo ku kari kulayl yar ilaa uu madoobaado oo dhumucdo. Ku dar kareemka, karkari 30 ilbiriqsi, ka saar kuleylka oo ku dar subagga. Si tartiib ah ugu walaaq spatula oo ku qabooji heerkulka qolka.

Kahor intaadan bixin, u kala qaybi jelly tangerine ee maddiibado, ku dabool mousse shukulaatada oo kor ugu qaad caramel malab.

Buskud qallafsan oo malab ah

Kukiyada jilicsan ee cajiibka ah ayaa dhameystiraya sawirka.

Isticmaalka spatula, qas 50 g oo subag dhalaalay, 50 g oo malab ah, 50 g oo sonkor ah granulated iyo 50 g oo bur ah. Qaado qaxwo, qaaddo baytari xaashida keega ee silikoonka ama xaashida dubista ee aan dheddigga lahayn ee saliidda leh, hubi in qaybuhu kala fog yihiin. Ku dheji keega oval ah oo dhumucdiisu tahay 1 mm iyo 5-6 daqiiqo. dubi foornada preheated ilaa 180 ° C. Ka saar digsiga oo leh spatula dhuuban oo dabacsan oo ku qabooji sabuuradda.

Koob koob leh shukulaato madow, xawaash iyo sonkor bunni ah

• 4 ukun oo waaweyn (oo miisaankeedu ka badan yahay 70 g)
• 150 g oo sonkor ah oo madow
• 175 g oo bur ah oo qamadi ah
• 1 saac. L. Razrыhlitelya
• 150 g subagga
• 300 g shukulaatada madow (70% kookaha)
• 1 st. l. xawaash loogu talagalay rootiga sinjibiil ama rootiga sinjibiil (qorfe dhulka, sinjibiil, xabo, nutmeg)

Subagga 27cm daasad keega aan dhegta lahayn. Ku rid foornada 160 ° C (hawo leh) ama 180 ° C (foornada caadiga ah). awood). Ku walaaq spatula, ku dar subagga soo hadhay shukulaatada saddex ilaa afar qiyaasood. Ukumaha ku jebi baaquli shukulaato leh, ku dar sonkor iyo dhir udgoon oo garaac isku dar ah ilaa ay saddex jibbaarto. Taas ka dib, ku dar bur iyo budada dubista, kor u qaad isku dhafka leh spatula. Marka isku darku noqdo mid siman oo isku mid ah, ku shub caaryada oo u dhig si aad u dubto, hoos u dhig kulaylka ilaa 3 ° C ama 160 ° C, taas oo ku xidhan nooca foornada. Dubo 175-30 daqiiqo. Hubi u diyaarsanaanta keega adiga oo ku muday mindi dhuuban: haddii daabku uu sii engegan yahay, keega waa la saari karaa. U ogolow inay nasato ugu yaraan 40 daqiiqo ka hor inta aanad saarin sabuuradda. qaab ahaan. Ku darso xoogaa diirran.

Xawaashyada qurxinta

Marka keega uusan weli qabow ahayn, waxaad ku rusheyn kartaa 100 ml oo rummaan mugdi ah oo hore loo shiday, ka dibna ku dabool khudaar dhalaalay ama jelly raspberry, ku qurxin dhir udgoon oo dhan (anise star, ulaha qorfe, galalka vanilj, toon, karoomada cardamom). …), oo ku dul saydhaa sonkorta budada ah.

Si aad keega u siiso dhadhan miro leh, waxaad ku daadi kartaa cajiinka hal liin ama liin cusub, ku dar hazelnuts, pistachios, lawska geed, liimi yar ama sinjibiil candied.

Waxaan u mahadcelineynaa macmacaanka iyo maamulka makhaayadda Vertinsky iyo dukaanka (t. (095) 202 0570) iyo makhaayadda Nostalzhi (t. (095) 916 9478) oo gacan ka geystay diyaarinta alaabta.