Easter ncuav mog qab zib frosting nrog gelatin

2024 Tus sau: James Gerald | [email protected]. Kawg hloov kho: 2023-12-17 14:08

Glaze nrog gelatin yog qhov kev xaiv zoo rau kev dai Easter ncuav mog qab zib thiab lwm yam khoom qab zib. Nyob rau tib lub sijhawm, cov ci ci ua kom qab, nws haum zoo, tsis tawg lossis tawg. Xav txog ob peb zaub mov txawv nrog cov duab ib kauj ruam.

Glaze nrog gelatin - ib daim ntawv qhia yooj yim

Ua cov gelatinous glaze xav tau cov khoom xyaw uas pheej yig tshaj. Kev npaj fondant yog qhov yooj yim, tab sis koj yuav tsum tau ntxiv cov kua txiv qaub lossis kua qaub - qhov no yuav ua rau lub zog ci, tsis sib xws, ntxiv rau qhov qab ntxiag thiab tsw.

Cov khoom xyaw:

• 125 g suab thaj;
• 5 g ntawm gelatin;
• 50 ml dej + 25 ml rau gelatin;
• pinch ntawm citric acid;
• flavors thiab xim raws li xav tau.

Kev npaj:

Txhawm rau pib nrog, ncuav gelatin hmoov nrog dej thiab tso nws ib pliag kom o tuaj. Rau icing, ntawv gelatin kuj tsim nyog, tsuas yog nws yuav tsum tau so hauv dej txias kom ntau

• Ncuav qab zib rau hauv ib lub lauj kaub, ncuav dej, uas tuaj yeem hloov nrog cov kua txiv hmab txiv ntoo, txawm tias kua txiv beet. Peb kuj ntxiv citric acid, do thiab muab tso rau hluav taws.
• Cov phoov yuav tsum rhaub, thiab tag nrho cov suab thaj muaju yuav tsum yaj. Thaum qhov no tshwm sim, tshem lub stewpan los ntawm tshav kub, nres lub rhaub thiab do cov o tuaj gelatin txoj cai nyob rau hauv qhov kub syrup.

Tam sim no txias cov phoov mus rau chav sov thiab tuav nrog lub tov khoom kom txog thaum xav tau sib xws. Ntev koj ntaus nws, qhov tuab nws dhau los

Thaum txheej txheem nplawm, koj tuaj yeem ntxiv cov tsw thiab xim yog tias xav tau. Thov cov glaze tiav tsuas yog ua kom txias cov khoom qab zib

Yog tias cov nplaim nplaum tau raug tsoo ntev, thiab nws tau dhau los ua tuab heev, tom qab ntawd muab nws tso rau ntawm qhov hluav taws me me, nrog cov nplawm nquag, ua kom sov nws li 5-10 vib nas this.

Glaze nrog gelatin thiab icing qab zib

Qee tus niam tsev nyiam npaj icing nrog gelatin thiab hmoov qab zib, hauv lawv lub tswv yim, nws hloov pauv mus ua qhov muag ntau dua. Daim ntawv qhia nrog cov duab ib kauj ruam ntawm kev ua cov fondant rau ncuav mog qab zib Easter yog qhov yooj yim thiab tsis xav tau kev txawj ntau.

Cov khoom xyaw:

• 100 g icing qab zib;
• 25 ml ntawm dej;
• 3-4 g gelatin + 1 tbsp. l. dej;
• 1 tsb kua txiv kab ntxwv.

Kev npaj:

• Ncuav gelatin rau hauv ib lub khob, do hauv dej, tawm rau 10-15 feeb. Thaum lub sijhawm no, nws yuav tsum swell.
• Ua noj phoov. Txhawm rau ua qhov no, ua ke cov hmoov qab zib nrog dej thiab kua txiv qaub hauv ib lub lauj kaub. Peb muab tso rau hluav taws me me.

• Sai li sai tau cov phoov npau npau, tshem nws tam sim ntawd los ntawm lub qhov cub thiab xa cov kua nplaum tuaj rau nws, do kom txog thaum du.
• Ncuav lub syrup mus rau hauv ib lub tais thiab tuav kom txog thaum fluffy. Yog tias koj xav tau cov glaze kom tso nrog cov dej ntws, tom qab ntawd tuav rau 3 feeb, thiab yog tias koj xav tau ib qho tuab dua, tom qab ntawd 2 feeb ntev dua.
• Cov txheej txheej txheej sai sai, yog li peb tam sim npaj kho cov ncuav, qhov tseem ceeb yog los ntawm lub sijhawm no lawv tau txias tag.

Koj tuaj yeem ntxiv ib qho zas xim rau glaze, tab sis tsis ntau tshaj li qhia hauv cov lus qhia, txwv tsis pub cov fondant yuav dhau los ua nplaum heev.

Icing rau Easter khoom qab zib nrog cov nplooj gelatin

Ib qho qab thiab zoo nkauj icing rau kho kom zoo nkauj ncuav tuaj yeem npaj nrog daim ntawv gelatin. Los ntawm txoj kev, ntau tus niam tsev thiab txawm tias cov kws ua khoom qab zib zoo li gelatin hauv cov phaj ntau dua, vim nws tsis cuam tshuam rau xim, tsw ntxhiab thiab saj ntawm cov khoom tiav.

Cov khoom xyaw:

• 2 daim ntawm gelatin;
• 150 g icing qab zib;
• 4 tsbj. l. dej txias;
• 10 g suab thaj vanilla;
• 1 tsb kua txiv kab ntxwv.

Kev npaj:

Muab cov phaj gelatin tso rau hauv lub tais dej txias thiab tawm rau 15 feeb, thaum lub sijhawm lawv yuav tsum ua mos

Ncuav icing qab zib rau hauv ib lub nras, tom qab ntawd ncuav dej, ntxiv vanilla qab zib kom saj thiab tsw qab, uas tuaj yeem hloov nrog vanilla lossis rho tawm

• Sib tov cov ntsiab lus ntawm pob tawb rau hauv ib homogeneous sib xyaw thiab muab tso rau hluav taws, cua sov mus rau lub xeev kub heev, tab sis tsis txhob rhaub. Nws yog ib qho tseem ceeb.
• Tam sim ntawd muab cov phaj gelatin, uas peb nyem tawm ntawm cov kua ntau dhau, do kom txog thaum lawv tau yaj tag thiab tshem tawm ntawm tshav kub.
• Tom qab ntawd ntxiv txiv qaub kua txiv thiab tuav nrog lub tov khoom ntawm kev kub ceev rau 3-4 feeb kom txog thaum tuab cream.

Peb tsis tos kom icing kom txias, tab sis tam sim siv nws rau Easter ncuav

Nws yog qhov zoo dua los tuav cov glaze thaum xub thawj ntawm qhov qis, thiab tom qab ntawd koj tuaj yeem ua kom nrawm dua, txwv tsis pub cov khoom tuaj yeem ua npuas, thiab tom qab ntawd nws yuav tawg.

"Noog cov mis nyuj" ci nrog gelatin

Noog lub mis mis nyuj yog hlub rau nws muag heev thiab qab soufflé. Nws yog nrog qhov saj uas koj tuaj yeem npaj icing rau ncuav Easter. Daim ntawv qhia ua daim ntawv qhia nrog daim duab tsis nyuaj, cov glaze tuaj yeem ua nrog ob qho tib si gelatin thiab agar-agar.

Nthuav! 8 qhov zoo tshaj plaws ncuav mog qab zib Easter zaub mov txawv

Cov khoom xyaw:

• 125 g suab thaj;
• 4-5 g ntawm gelatin;
• 1 qe dawb;
• 20 ml dej rau gelatin;
• 70 ml dej rau phoov;
• pinch ntsev;
• pinch ntawm vanillin.

Kev npaj:

• Thawj kauj ruam yog npaj cov gelatin. Txhawm rau ua qhov no, tsuas yog sau nws nrog dej, do zoo thiab muab sijhawm kom swell.
• Tam sim no cia peb txav mus rau qhov phoov, uas peb rhaub los ntawm qab zib, dej thiab vanillin. Peb tsuas yog coj cov sib xyaw ua kom npau thiab cia nws rhaub rau ob peb feeb.
• Lub sijhawm no, ncuav lub qe dawb rau hauv lub tais, ntxiv ntsev kom zoo rau nplawm thiab pib txhuam kom txog thaum ntom ntom.

Peb rov qab mus rau syrup. Yog tias cov npuas loj tshwm rau ntawm nws qhov chaw, ntxiv cov kua gelatin, ua kom zoo thiab noj cov kua paum rau ib pliag xwb

Tam sim no ncuav cov phoov rau hauv cov npluag protein hauv cov dej ntws nyias thiab tuav cov icing kom txog thaum xav tau sib xws, los ntawm 3 txog 5 feeb

Cov glaze yuav tsum tau siv tam sim tom qab nws tau npaj lawm, txwv tsis pub nws yuav tawv sai. Thiab yog tias nws hloov tawm tias tsis yog txhua yam tau npaj rau kev kho kom zoo nkauj, tom qab ntawd koj tuaj yeem ntxiv cov kua txiv qaub rau cov glaze lossis tsuas yog muab tso rau hauv lub lauj kaub nrog dej kub heev.

Txiv kab ntxwv ci nrog gelatin

Cov icing rau ncuav Easter tuaj yeem npaj tau hauv cov dej dawb lossis nrog ntxiv cov txiv hmab txiv ntoo lossis kua txiv hmab txiv ntoo ntxiv. Qhov no yuav ua rau fudge nthuav ntau qhov tsw thiab xim. Peb qhia kom sau daim ntawv qhia nrog cov duab ib qib zuj zus ntawm kev ua txiv kab ntxwv ci nrog gelatin.

Cov khoom xyaw:

• 2 qe dawb;
• 1 tsb gelatin;
• 180 g suab thaj;
• 25 ml kua txiv kab ntxwv;
• 2 tsb. l. kua txiv rau gelatin.

Kev npaj:

• Ncuav cov gelatin granules rau hauv ib lub tais, ncuav kua txiv kab ntxwv rau hauv lawv, do thiab tso tseg tam sim no.
• Yeej lub qe dawb rau 5 feeb - lawv yuav tsum khov kho thiab tsis poob tawm ntawm qhov nplawm.

• Hauv cov kauj ruam tom ntej, peb ua kua syrup. Ncuav granulated qab zib rau hauv saucepan, ncuav freshly squeezed kua txiv rau hauv nws thiab ua noj rau 2 feeb. Nws yog qhov yooj yim heev los tshuaj xyuas kev npaj ua kua: peb tso me ntsis kua txiv rau ntawm lub tais, khaws nws nrog peb cov ntiv tes thiab, yog tias cov xov nthuav tawm, tom qab ntawd nws tau npaj lawm.
• Peb xa cov gelatin twb tau o tuaj rau hauv cov dej qab zib thiab nquag sib xyaw txhua yam.

Peb rov qab mus rau cov protein nplawm, tig lub tov khoom thiab ncuav cov kua phoov rau hauv cov dej ntws nyias. Yeej cov icing rau 3 feeb, tab sis yog tias koj xav tau kom tuab dua, tom qab 5 feeb

Koj tuaj yeem ntxiv cov xim pleev xim rau cov glaze, tab sis yog tias ua tau, peb siv cov khoom ntuj. Cov no yog cov kua txiv: beetroot, zaub ntug hauv paus, cranberry, blueberry, blackberry, zaub ntsuab lossis zaub qhwv liab.

Chocolate glaze nrog gelatin

Koj tuaj yeem ntxiv qhov ntxim nyiam thiab xim rau glaze siv cov xim thiab tsw qab. Koj tuaj yeem yooj yim ntxiv cocoa - qhov tshwm sim yog qhov zoo nkauj thiab qab fondant uas tuaj yeem siv los kho tsis yog khoom qab zib nkaus xwb, tab sis kuj muaj lwm yam khoom qab zib.

Cov khoom xyaw:

• 50 ml ntawm dej;
• 60 ml dej rau gelatin;
• 50 cocoa;
• 10 g ntawm gelatin;
• 120 ml cream (cov ntsiab lus rog los ntawm 30%).

Kev npaj:

1. Ua ntej tshaj plaws, cia peb noj cov kua qab zib, npaj cov gelatin. Rau phoov, muab lub lauj kaub tais diav nrog piam thaj thiab dej rau hluav taws. Cov piam thaj granulated yuav tsum yaj tag thiab cov phoov yuav tsum rhaub. Cias sau gelatin nrog dej, do thiab tawm rau 10-15 feeb.
2. Lub sijhawm no, sift cov cocoa kom cov icing tsis tawm nrog cov qog.
3. Ncuav cocoa rau hauv lub rhaub dej npau, ua kom zoo, rhaub rau 1-2 feeb tshaj qhov kub qis tshaj.
4. Ncuav qab zib rau hauv cov qhob noom xim kasfes (nyiam dua nrog feem pua ntawm cov rog), ua txhua yam kom huv si thiab tshem tawm ntawm tshav kub.
5. Cia cov phoov sawv ntsug rau 2 feeb, tom qab ntawd ntxiv cov gelatin o thiab do kom txog thaum nws yaj tag.
6. Lim cov glaze tiav los ntawm cov nplais zoo, npog nrog ntawv ci thiab muab tso rau hauv qhov chaw txias tsawg kawg 5 teev.
7. Qhov kub ua haujlwm ntawm cov nplais yog 30 ° C, thiab yog tias nws siv rau hauv dej, tom qab ntawd 25 ° C. Ua ntej siv, cua sov me ntsis siab tshaj qhov ntsuas kub thiab tuav nrog rab rab.

Rau cov glaze, peb siv cov khoom zoo thiab ntuj cocoa hmoov, cov khoom lag luam pheej yig yuav tsuas ua rau nws saj thiab kev ntxhib los mos.

Nws tsis yog qhov nyuaj kom tau txais qhov tsim nyog kho kom zoo nkauj rau Easter khoom qab zib, qhov tseem ceeb yog lub siab xav kho lub rooj noj mov nrog Easter ncuav qab zib zoo nkauj. Tab sis koj yuav tsum paub tias lub lauj kaub npaj kom zoo yuav tsum ncab thiab zoo li cov kua mis ua kom sib luag. Yog tias nws dhau los ua kua ntau dhau, nws yuav qhuav qeeb, tab sis tuab tuab heev ua rau tsis zoo thiab yuav tawg thaum cov ncuav raug txiav.