Achịcha "Sachert" (German Sachertorte) - achịcha chocolate a ma ama - chepụtara site n'aka onye na-ahụ maka ndị ọkachamara mara mma Austria Franz Zaher. Ahịa nke Austrian "Sacher" - otu n'ime ihe ndị kasị ewu ewu na ụwa nke achịcha na-atọ ụtọ, nke bụ ihe atụ zuru oke nke nri nri Vienna na àgwà ya na-emekọ ihe. Achịcha "Sacher", n'ezie, bụ bishọp chocolate na otu ma ọ bụ abụọ n'ígwé apricot jam (ma ọ bụ jam), n'elu na n'akụkụ kpuchie chocolate glaze. Na-efe achicha a na ude mmanụ. N'akwụkwọ akwụkwọ odeakwụkwọ Austrian na mmalite nke narị afọ nke 18, ị nwere ike ịchọta ntụziaka maka achịcha, dịka achicha "Sacher" (ntakịrị oge e mesịrị, enwere ntụziaka maka achịcha, kpuchie ya na chocolate icing).
Ọmụmụ akụkọ
Na nke mbụ, Franz Sacher dị afọ 16 kwadebere achicha ahụ maka ndị ọbịa nke Minista nke Mba Ọzọ, otu Metternich, n'afọ 1832. Ndị ọbịa ahụ nwere mmasị na achicha ahụ, mana ha adighi-ewu ewu ozugbo. Nwa nke okenye nke Franz Zaher Edward (1843-1892), zụrụ azụ na kọfị kọfị Vienna, Demel, gbanwere ụzọ nhazi mbụ maka nna ya. Nke mbụ, a kwadebere "Sacher" chocolate achicha ma ree ya na ụlọ ọrụ "Demel", na mgbe e mesịrị (ebe ọ bụ na 1876) - na ụlọ ọrụ nke Eduard - ụlọ nkwari akụ ahụ nwere aha ezinụlọ "Sacher". Kemgbe ahụ, ezigbo Viennese achicha "Sacher" enwetawo nkwado. Ụmụ nke Demel na Zahera karịrị otu ugboro na-esonye ikpe gbasara ikike iji aha ahia "Sache" achicha. Achịcha a na-ewu ewu na Demeli dị iche na nke Zaherov dị iche iche, ma ọ dịghị mkpa. Ndị na-ewu ewu na Russia kemgbe oge Soviet, achicha "Prague" bụ ụdị nke "Sacher" achicha ahụ, na mgbakwunye, e nwere ọtụtụ ntụziaka ndị ọzọ na-emeghachi ihe nchịkọta maka "Sacher" dịka uzommebe na isi nri nri.
Kedu ihe ị chọrọ maka achicha ahụ?
Ya mere, achicha "Sacher", uzomatiri nke mbu.
Efrata:
- 100 g nke chocolate;
- 150 g shuga;
- 150-180 g nke mmiri ara ehi;
- 150 g ọka wheat na / s;
- 6 àkwá ọkụkọ;
- 1 tablespoon brandi;
- 1 akpa nke ntụ ntụ;
- 30-40 g nke koko ntụ ntụ;
- 50 g nke almọnd ndụ;
- 200 g nke apricot jam;
- nnyeòhèrè;
- 140 g nke chocolate;
- 3-4 tablespoons nke mmiri ara ehi;
- 10-15 g nke butter bred.
Nkwadebe nke bisikiiki achicha
Ọ bụrụ na ị esetịbeghị nri ndị yiri ya ma amaghị otú e si eme Sacher achicha, na-agbaso ntuziaka.
- Anyị ga-enweta butter na 50 g shuga.
- A gbajiri chocolate ma gbazee n'ime mmiri nke mmiri, obere oyi ma gwakọta ya na butter butter.
- Tinye na ngwakọta vanillin, cognac na nlezianya mix.
- Na-aga n'ihu na-akpali, n'otu n'otu, gbakwunye egg yolks.
- Ka anyi kpoo ngwakọta ya na igwekota.
- A na-ehichapụ almọnd site na akpụkpọ na ala na-eji blender.
- Akara (dị mkpa) ntụ ọka a gwakọtara na ntụ na koko.
- A na-ejikọta ọcha ọcha na-acha ọcha anụ na mixer na 100 g shuga ruo mgbe a na-enweta ụfụfụ siri ike.
- A na-etinye akụkụ nke protein a sugar na mmanụ, anyị na-agbanye n'otu ntụ ọka ahụ na koko na ntụ ọka, tinye almọnd ndị anwụrụ anwụrụ ma jikọta ihe niile dị mma.
- Ugbu a gbakwunye ihe fọdụrụ na protein-sugar and mix.
- Tinye ngwakota agwa n'ime akwukwo ogwu, nke a na-aputa ma tinye ya n'ime oven, kpoo ihe dika 180-200 Celsius.
- Anyị ga-akpọọ nkụ bisikiiki maka minit 40-60.
Nri achicha
- Njikere iwepụta bisikiiki ahụ ma hapụ ya ka ọ dina ruo ọkara 8 awa.
- Mgbe oge a, anyị ga-ebipụ ogbo achicha horizontally n'ime 2 akụkụ ma tinye a dịtụ warmed apricot jam n'elu na niile n'akụkụ. Kwadebe icing.
- A gbajiri chocolate ma gbazee n'ime saa mmiri.
- Tinye mmiri ara ehi ma jikọta ya.
- Gbakwunye bọta na-agba ume ma bidogharịa ruo mgbe ị ga-eji ire ụtọ.
- Mee ka mmiri ghee na griiz na achicha nke dị n'elu na site n'akụkụ.
- Anyị na-eji achicha nke pastry ma ọ bụ nchupu eme ka ichi achicha ahụ dị n'elu.
- Na-arụ ọrụ na ude ma ọ bụ kọfị kọfị ma ọ bụ kọfị Viennese.