A na-ekpuchi ya

Isiokwu a bara uru maka ndị hụrụ ụlọ na-aṅụ. N'ime ya, anyị ga-agwa anyị otu esi eme mkpuchi mirror maka achịcha, pastries ma ọ bụ ndị ọzọ confectionery. A na-egbuke egbuke, achịcha a na-eme n'ụlọ ga-aghọ ezigbo ọka wit. Onye ọ bụla ga-ejide n'aka na nke a bụ ọrụ nke ọkachamara ọkachamara.

Mirror glaze - uzommeputa

Efrata:

• chocolate nwa ma obu mmiri ara ehi - 150 g;
• shuga - 150 g;
• mmiri 75 ml;
• gelatin - 2 tbsp. ngwunye;
• mmanụ aṅụ - 150 g;
• Mmiri a na-emechi ọnụ - 150 g.

Nkwadebe

A na-etinye Gelatin n'ime nnukwu efere, gbanye ọkara mmiri ma hapụ maka minit 30. Na sautener wunye mmiri fọdụrụ, tinye mmanụ aṅụ na sugar na obere ọkụ na-eweta obụpde. Obụpịa nkeji nkeji 2, wee wepu pan ahụ site na ọkụ, wunye mmiri ara ehi na mmiri. Ugbu a gbakwunye gelatin fụrụ akpụ na iberibe chocolate. Nwuo ruo mgbe ọ dị iche. Mgbe nke ahụ gasịrị, mee ka mmiri gwọọ oyi ma tinye ya na achicha ahụ. Na nke ahụ na-egbuke egbuke na-egosi n'ezie mirror, ịkwesịrị ịgbaso ụfọdụ ntụziaka dị mfe: a ghaghị ịwụnye mmiri ọkụ na ngaji, ọ gaghị awụnye ya n'elu ngwaahịa ahụ. Ọ kwesịrị igbapu n'onwe ya. Mgbe etinyechara ihe na ngwaahịa ahụ, hapụ nche maka 2.

Obere mkpuchi chocolate

Efrata:

• Chocolate na 53% koko ọdịnaya - 300 g;
• chocolate na 70% koko ọdịnaya - 100 g;
• shuga - 150 g;
• mmiri - 30 ml;
• nkochi - 1 ibe;
• akwa - 2 iberibe;
• ude 35% abụba - 520 ml.

Nkwadebe

N'okpuru mmiri, gbanye n'ime mmiri, wụsa na shuga ma weta ya na obụpde na obere okpomọkụ, a ghaghị ịkụzi sugar ahụ. Anyị na-akụ àkwá na yolks na mixer. Jiri ihe dị mkpa, wụsa na caramel. Nọgide na-eti aka ruo mgbe ikpochapụ ahụ dị mma ruo ogo 35-40. Anyị gbazere chocolate ma wụfuo ya n'ime ihe ndị ọzọ na-emepụta ihe. N'ebe dị ala, tụọ ude ahụ ruo mgbe ọkụ. Mee ka ọkara nke chocolate chocolate ma jikọ ya na whisk ruo mgbe edo. Mgbe ahụ gbakwunye ude ọzọ ma bido ọzọ.

Mmiri enyo enyo

Efrata:

• glucose - 300 g;
• mmiri 150 g;
• shuga - 300 g;
• mmiri ara ehi - 200 g;
• chocolate ọcha 300 g;
• gelatin - 20 g.
• agba nri - ntakịrị tụlee.

Nkwadebe

Gelatin na-agba mmiri na mmiri oyi. Mmiri na shuga na glucose na-ewetara ya obụpde. Tinye chocolate, mmiri ara na-agbaze, tinye ya na gelatin. Ọzọ, anyị na-agbakwunye agba agba nri. Mgbe ahụ, ị ​​ga-enyo enyo enyo. Mix ihe niile na igwekota. Anyị na-ewepu uka na friji maka abalị ahụ. Wee kpoo ya na okpomọkụ nke ogo 35 ma jiri ya maka nzube a bu n'obi.

Onyinyo achacha achacha

Efrata:

• ọcha chocolate - 300 g;
• shuga - 300 g;
• glucose sirop - 300 g;
• mmiri ara ehi - 200 ml;
• gelatin - 30 g;
• mmiri - 150 ml.

Nkwadebe

Na mmiri oyi, soak gelatin. Na stewpan wunye mmiri, tinye sugar, mmiri ara ehi ma weta ya. Wunye na glucose sirop ma mee ka obụpde. Wepu na okpomọkụ, gbakwunye gelatin na mix ruo mgbe etisasịwo. Wunye ngwakọta site na sieve n'elu chocolate ma kpochapu ruo mgbe o siri ike. Anyị na-eji ihe na-agba chaa chaa na-emepụta ihe. Na ka usoro ahụ ikuku adịghị aba n'ime ikuku ma ọ bụ na-eme ka mmiri ghara ịmalite n'elu, a ghaghị imikpu blender na ogo 45 degrees. Glaze maka abalị anyị na-ahapụ n'ime friji ahụ, ozugbo ị na-eji ya, kpoo ya na okpomọkụ nke 35-37 degrees. Ị nwere ike itinye otu oyi akwa nke na-ekpo ọkụ na ngwaahịa a, tinye ya n'ime friji ka ifriizi, na n'ime ihe dị ka awa 2, tinye ihe eji eme ihe dị iche iche.