Ndị hụrụ chocolate, isiokwu a bụ maka gị! Ugbu a, anyị ga-agwa gị otu esi eme achicha "Nchịkọta atọ". O siri ike isi nri, ma ọ na-ewe oge. Ma ọ bara uru na ya, uto nke achicha ahụ bụ ihe na-atọ ụtọ.
Achịcha "Nchịkọta atọ" - uzommeputa
Efrata:
Maka ule ahụ:
- ọka wheat - 100 g;
- bọta nke 72.5% abụba ọdịnaya - 100 g;
- chocolate nwa - 110 g;
- shuga - 120 g;
- ntụ ntụ ntụ - 12 g;
- akwa nsen - 4 iberibe;
- nnu - tuo.
Maka umu nwanyi:
- gelatin - 24 g;
- ude - 600 ml;
- cognac - 45 ml;
- bọta nke 72.5% abụba ọdịnaya - 90 g;
- nwa chocolate - 150 g;
- mmiri ara ehi chocolate - 150 g;
- ọcha chocolate - 150 g.
Nkwadebe
Jiri nwayọọ gbajie àkwá ka i wee nwee ike ikewapụ ndị na-edozi na yolks. Bọta a gwakọtara ya na shuga (50 g) na akwụkwọ. Gbakwunye chocolate, ma otu otu na-ewebata yolks, jikọta ọnụ ọgụgụ ahụ. Mgbe nke ahụ gasịrị, wụsa ntụ ọka na ntụ ntụ. Ndị na-edozi (ọkacha mma ma ọ bụrụ na ha na-agbọ oyi) whisk ọnụ na nnu na ihe ndị ọzọ shuga ruo mgbe oke ikpo. A na-agbakwunye ngwakọta protein ahụ na mgwakota agwa ma jiri nwayọọ gwakọta ya, nke mere na uka adịghị arụ ọrụ. Anyị na-agbasa mgwakota agwa n'ime ihe a na-apụghị ijide ya na dayameta 24 cm ma tinye ya na oven nke nwere okpomọkụ nke 170 Celsius. Mgbe minit 25 gasịrị, bisikiiki ga-adị njikere. Mgbe ọ na-eme ka obi dị jụụ, anyị na-aga n'ihu imepụta achicha ahụ.
Ya mere, achicha ahụ emeela ka ọ daa jụụ, ọzọ, anyị na-etinye ya n'ụdị ebe a na-esi ya, na site na foil anyị na-eme ụta buru ibu, dị ka n'ihu n'ihu. Na bisiki onwe ya na-etinye ya na 30 ml nke cognac. Anyị na-etinye bisikiiki na friza maka ọkara awa. Na n'oge a, anyị na-aga n'ihu ịkwadebe akwa ákwà. Iji mee nke a, gelatin na-eri bred (50 ml). Hapụ maka minit 20 maka ikpu. Mee ka ude ahụ baa n'ime ya. A gbazere chocolate na 30 g nke bọta. Tinye 1/3 nke gelatin uka na kpoo ka igbari gelatin, mana emela. Mee ka ikpo ọkụ dị na okpomọkụ, tinye 1/3 ude ma ọ bụ 15 ml cognac. Dụgharịa ma wụsa bisikiiki chocolate na fousse . Anyị na-eziga ya na friza maka minit 15. Ka ọ dị ugbu a, anyị na-akwadebe ihe ọkpụkpụ nke mmiri ara ehi chocolate maka otu teknụzụ ahụ. Ugbu a, wepụ ụdị bishiki ahụ site na frizaa ma wụnye ntanaka na nkwonkwo mbụ. Ọzọ tinye ya na friza maka minit 15. Anyị na-akwadebe ihe ọkpụkpụ si na chocolate. Na juputa ya na ozo. Ọzọkwa, tinye ihe ntanetị ahụ "atọ chocolate" na friza maka minit 15, wee wepụ ya, wepụ ya ma tinye ya na tebụl mgbe minit 15.
Achicha achicha "Nchịkọta atọ"
Efrata:
Maka isi ihe:
- Chiladelphia cheese - 250 g;
- shuga - 100 g;
- mmiri ara - 160 ml;
- mmiri 5 ml;
- gelatin - 7 g.
Maka oji "nwa":
- nwa 70% chocolate - 40 g;
- arọ cheese - 155 g;
- ude mmanye nke 33% abụba ọdịnaya - 105 g.
Maka "mmiri ara ehi":
- mmiri ara ehi chocolate - 40 g;
- arọ cheese - 155 g;
- ude mmanye nke 33% abụba ọdịnaya - 105 g.
Maka "akpa" ọcha:
- ọcha chocolate - 40 g;
- arọ cheese - 155 g;
- ude mmanye nke 33% abụba ọdịnaya - 105 g.
Nkwadebe
Gelatin jupụtara na mmiri, mgbe ahụ, mgbe ọ na-agba, gbazee. Kpoo chiiz Philadelphia na shuga maka ihe di ka nkeji 3 - n'oge a ka shuga ghachapu. N'ikpeazụ, anyị na-ewebata gelatin gbazee. Chiiz maka oge ewepụtara ma
Esi esi icho ihe achicha ahu bu "Chocolates atọ" - nani ihe uto. Ị nwere ike iji mkpụrụ osisi chocolate ma ọ bụ chocolate ibe. Ị nwere ike gbaazee chocolate ma mee ihe ọ bụla.