Glaze rau Easter los ntawm cov protein thiab qab zib - zaub mov txawv nrog duab

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

Glaze yog qhov kev xaiv qub rau kev kho kom zoo nkauj ncuav Easter. Nws tsis yog qhov nyuaj los npaj nws, tab sis nws yog ib qho tseem ceeb uas nws hloov pauv qab thiab tsis nphoo thaum txiav lub ncuav mog qab zib. Muaj ntau cov zaub mov txawv nrog cov duab ib qib zuj zus ntawm kev npaj ci ci. Cia peb saib qhov nrov tshaj plaws ntawm lawv - protein thiab qab zib.

Protein glaze - ib daim ntawv qhia yooj yim

Protein icing yog qhov zoo tshaj plaws tsis yog rau kev dai Easter khoom qab zib, tab sis kuj rau qhob cij, ncuav muffins thiab lwm yam khoom ci. Cov txheej txheem ntawm nws cov kev npaj muaj hauv kev sib tsoo cov protein nrog ntxiv ntawm lwm cov khoom xyaw. Nws yuav siv sijhawm ntev los zom, qhov no yog tib txoj hauv kev kom tau cov xim dawb ci ci ntawm qhov kev ntxhib los mos.

Cov khoom xyaw:

• 1 nqaij qaib protein;
• 150-250 g icing qab zib;
• 0, 5 tsj kua txiv kab ntxwv.

Kev npaj:

Ua ntej, koj yuav tsum tshem cov flagellum los ntawm cov protein protein qaib,. Txhawm rau ua qhov no, maj mam tuav cov ntsiab lus nrog rab rawg, tab sis tsuas yog me ntsis, vim tias tsis muaj cua ntxiv hauv cov protein ntau

• Tom ntej no, nqa lub duav nrog lub ntsej muag mos. Maj mam ncuav icing qab zib los ntawm cov nplais thiab zom. Cov txheej txheem yog ntev, tab sis qhov no yog tib txoj hauv kev kom ua tiav qhov kev ntxhib los mos vim qhov tseeb tias cov protein yuav oxidized nrog oxygen.
• Qhov tseeb ntawm cov hmoov qab zib yog nyob ntawm qhov xav tau sib xws. Raws li txoj cai, glaze ntawm cov tuab tuab yog siv rau kev txhaws, thaum nws yooj yim ntws los ntawm cov hniav, tawm hauv qhov cim pom ntawm qhov chaw rau ob peb feeb.

Thaum kawg, ncuav nrog kua txiv qaub, koj tuaj yeem ntxiv 0.5 tsp. pob kws rau cov yas, yog tias nws tsis suav nrog cov hmoov qab zib

Knead cov glaze raws li xav tau thiab hauv qhov me me, vim nws qhuav sai

Rau icing, nws yog qhov zoo dua los siv cov khoom lag luam uas muaj icing qab zib, vim tias tsis muaj qab zib muaju hauv nws. Koj tuaj yeem zom cov suab thaj granulated rau koj tus kheej, tab sis tsuas yog cov hmoov ua tau yuav tsum tau dhau los ntawm lub lauj kaub yam tsawg ob zaug

Custard protein glaze

Cov protein thiab qab zib qab zib glaze rau Easter txawv nyob rau hauv uas nws tau npaj hauv da dej. Tshwj xeeb tshaj yog cov ntawv qhia ib qib zuj zus nrog daim duab yuav rov hais dua rau cov uas tsis nyiam siv cov qe nyoos hauv kev ua noj. Nyob rau tib lub sijhawm, cov glaze tsis yog li cloying kom saj vim qhov sib ntxiv ntawm cov piam thaj me dua. Nws zoo nkauj heev ntawm cov ncuav Easter, nws zoo siab ua haujlwm nrog nws, menyuam yaus nyiam nws heev.

Cov khoom xyaw:

• 1 qe dawb;
• 100 g icing qab zib;
• 1 tsb kua txiv kab ntxwv.

Kev npaj:

1. Sift hmoov qab zib rau hauv ib lub tais, ncuav lub qe dawb thiab sib tov me ntsis kom cov hmoov tsis tawg.
2. Peb muab lub tais tso rau hauv lub lauj kaub nrog dej npau npau, uas yog, hauv dej da dej thiab tuav ntawm qhov sib tov sib xyaw nruab nrab kom txog thaum sib tov ua kom sov li 50-60 ° C. Koj tuaj yeem sim cov protein nrog koj cov ntiv tes. Yog koj xav tias nws sov heev lossis kub dhau lawm, tshem nws tawm ntawm tshav kub.
3. Ntxiv cov kua txiv qaub thiab tuav qhov khov dua kom txog thaum tau txais qhov sib xws.

Nws tsis tas yuav siv cov kua txiv qaub hauv kev npaj cov glaze, tab sis nws yuav muab cov qab ntxiag thiab tsw ntxhiab. Thiab yog tias citrus tsis nyob ntawm tes, tom qab ntawd cov kua txiv tuaj yeem hloov nrog citric acid.

Protein glaze ntawm kua txiv kab ntxwv

Cov niam tsev tau sim sim thiab tuaj nrog lawv tus kheej cov zaub mov txawv txawv rau cov protein glaze. Piv txwv li, qhov kev xaiv zoo li icing qab zib nrog kua txiv kab ntxwv. Nws hloov tawm qab, nws tau siv yooj yim heev thiab kis tau los ntawm nws tus kheej.

Cov khoom xyaw:

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

Kev npaj:

• Ncuav gelatin rau hauv lub tais me me, sau nws nrog ob dia kua txiv, sib tov thiab tawm mus kom swell.
• Lub sijhawm no, ncuav cov protein rau hauv lub tais sib tov thiab tuav kom txog thaum ntom peaks tau txog li 5 feeb.

Tam sim no peb noj lub syrup. Txhawm rau ua qhov no, ncuav qab zib rau hauv saucepan, tom qab ntawd ncuav cov kua txiv kab ntxwv, do thiab ua noj rau 2 feeb. Nyob rau tib lub sijhawm, tsis txhob hnov qab do tas li, txwv tsis pub nws yuav hlawv

Ntxiv gelatin rau phoov thiab do kom huv si kom txog thaum nws yaj tag

Peb rov qab mus rau cov protein, tig lub tov khoom thiab ncuav cov kua txiv kab ntxwv rau hauv cov dej nyias, tuav rau 3 feeb

Gelatin tsis yog cov khoom siv xav tau, tab sis ua tsaug rau nws, cov glaze yuav tsis tawg thiab tawg. Tsis tas li, qhov hnyav ntawm lub qe tuaj yeem sib txawv, yog li peb hnyav cov protein thiab noj 3 zaug ntau dua qab zib.

Coloured Protein thiab Qab Zib Glaze

Ci ntau cov xim Easter khoom qab zib yuav ua rau txhua lub rooj Easter. Thiab kom ua cov xim ci, koj tuaj yeem siv cov xim zaub mov. Tab sis qee tus niam tsev tsis ntseeg lawv. Yog li ntawd, peb muab lwm daim ntawv qhia nrog cov duab ib qib zuj zus ntawm kev ua cov xim ci rau Easter los ntawm cov protein thiab qab zib.

Cov khoom xyaw:

• qe dawb;
• 2 tsb. l. kua txiv kab ntxwv;
• 200 hmoov qab zib;
• beet.

Kev npaj:

• Tuav lub qe dawb txias rau hauv lub teeb ua npuas ncauj (koj tuaj yeem siv tus nplawm tas li).
• Tam sim no peb maj mam ntxiv cov icing qab zib, uas yuav tsum tau sieved, yog li nws yuav dhau los ua mos, airy, thiab ci yuav tig tawm yam tsis muaj pob.

Tom qab ntawd, kom saj thiab tsw ntxhiab, ncuav cov kua txiv qaub thiab sib tov txhua yam kom huv si dua

• Cov xim dawb tau npaj txhij, tam sim no peb ua xim ib qho tawm ntawm nws. Txhawm rau ua qhov no, siv cov taum beets nyoos, rub lawv ntawm cov nplua grater, hloov lawv mus rau ib daim ntawm daim ntaub thiab nyem tawm cov kua txiv.
• Tam sim no ntxiv ib rab diav kua txiv rau cov glaze, tab sis tsis pub ntau tshaj tsib, txwv tsis pub qhov saj ntawm beets yuav hnov. Do kom txog thaum xav tau cov xim.

Yog tias koj ntxiv cov kua txiv hmab txiv ntoo rau cov xim dawb, nws yuav tig tawm txiv kab ntxwv, kua txiv zaub ntsuab yuav muab xim ntsuab, kua txiv cranberry - liab, liab zaub qhwv - ntshav liab, blueberries - xiav.

Glaze ntawm cov protein qhuav

Kev siv cov qe nyoos ua rau muaj kev txhawj xeeb, vim tias yog tias cov khoom hloov pauv mus rau qhov tsis zoo, tom qab ntawd muaj kev pheej hmoo ntawm kev cog lus salmonellosis. Hauv qhov no, nws yog qhov zoo dua los ua cov qhob noom xim kasfes qhuav ntawm cov protein qhuav, uas yog siv los ntawm ntau tus kws ua zaub mov noj.

Cov khoom xyaw:

• 5 g qhuav qe dawb;
• 35 ml ntawm dej;
• 165 g icing qab zib;
• 5-6 tee txiv qaub kua txiv.

Kev npaj:

1. Ncuav cov protein qhuav nrog dej sov, do thiab tawm rau 25-30 feeb, thaum lub sijhawm nws yuav rov zoo.
2. Tom qab ntawd peb hla cov protein los ntawm lub lauj kaub kom tshem nws ntawm cov pob me me uas seem.
3. Tam sim no ncuav cov hmoov qab zib rau hauv cov protein hauv ib feem thiab do nrog lub tov khoom ntawm qhov nrawm.
4. Thaum kawg, ncuav cov kua txiv qaub. Yog tias tsis muaj txiv qaub tshiab, tom qab ntawv ntxiv ib pinch ntawm citric acid.

Yog tias cov icing tuab heev, tom qab ntawd koj tuaj yeem ntxiv cov dej npau, thiab yog tias nws yog kua, tom qab ntawd ua hmoov qab zib. Tsis tas li, tsis txhob txhawj xeeb tias nyob rau hauv daim ntawv zom zaws cov protein qhuav tsis muaj ntxhiab tsw ntxhiab heev, nws tsis hnov zoo li ua tiav glaze.

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

Protein glaze "noog mis"

Peb qhia kom sim ua cov glaze raws li daim ntawv qhia txaus nyiam heev - los ntawm cov protein thiab qab zib. Cov glaze tsis tawg, tsis tawg, thiab qhov tseem ceeb tshaj plaws, nws hloov tawm mus ua qab heev, zoo li lub qab zib soufflé hauv Bird's Milk cake.

Cov khoom xyaw:

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

Kev npaj:

1. Ncuav qab zib rau hauv saucepan, tom qab ntawd ncuav dej, do thiab muab tso rau hluav taws. Tsis tas li ntawd, ncuav agar-agar nrog dej thiab sib tov.
2. Tam sim ntawd ntxiv vanillin (txhais tau tias pinch) rau cov suab thaj qab zib, nqa cov dej qab zib kom npau.
3. Thaum lub phoov npau npau, nqa lub qe dawb, ntxiv ntsev rau nws thiab tuav kom txog thaum nws mus txog qhov siab tshaj plaws.
4. Ua noj lub syrup rau 5-7 feeb. Sai li cov npuas loj tshwm rau ntawm nws saum npoo, ntxiv qhov o tuaj o tuaj, do thiab rhaub cov dej qab zib rau lwm feeb.
5. Tom qab ntawd ncuav nws ncaj qha rau hauv lub whipped qe dawb thiab tuav txhua yam kom zoo kom txog thaum lub ntsej muag muag muag.

Txij li cov glaze nyob ntawm agar-agar, nws tawv tawv sai, yog li txhua yam yuav tsum yog ntawm tes los kho cov ncuav. Tab sis yog tias koj tsis muaj sijhawm npaj, tom qab ntawd lub tais ci yuav tsum muab tso rau hauv lub lauj kaub nrog dej kub.

Txhua tus tuaj yeem kawm paub yuav ua li cas thiaj ua kom lub ntsej muag zoo nkauj thiab qab. Qhov tseem ceeb yog xaiv daim ntawv qhia zoo tshaj plaws rau koj tus kheej. Yog tias koj tsis xav siv cov protein nyoos, tom qab ntawd nws yog qhov zoo dua los muab qhov nyiam rau cov ncuav qab zib los yog muaj pes tsawg leeg ntawm cov protein qhuav, uas tuaj yeem siv los npaj lwm cov khoom qab zib. Txhawm rau ntxiv xim thiab tsw rau cov xim dawb, koj tuaj yeem ntxiv txiv hmab txiv ntoo, txiv hmab txiv ntoo lossis kua txiv hmab txiv ntoo, ntxiv rau cocoa lossis chocolate.