Tare da taimakon gilashi, zaka iya yi ado da wuri, da wuri, da wuri, gingerbread . Kyakkyawan wuri mai ban sha'awa yana jan hankalin hankali kuma yana sa ci. Yau za mu yi magana da ku game da girke-girke na cake.
Yadda za a yi cakulan cake?
Sinadaran:
- ruwa 75 ml;
- gelatin - 1 tbsp. cokali;
- madara cakulan - 1,5 fale-falen buraka;
- madara madara - 140 ml;
- zuma - 140 ml;
- sukari - 140 g.
Shiri
Soka da gelatin a cikin lita 35 na ruwa kuma ku jira don ƙara girman. Yawanci yakan ɗauki minti 10. A cikin sauran ruwa, muna girma sugar da zuma kuma tafasa don mintina 2. Muna cire daga zafin rana da kuma zuba a madara madara. A nan za mu aika gelatin. Muna hana dukkan sinadaran daga juyawa zuwa cakuda mai kama. Cakulan mu karya cikin kananan guda na siffar sabili da ƙara zuwa ga kwanon rufi. Dama har sai gilashin ya juya launin ruwan kasa. Bayan haka, mun sanya shi a kan cake.
Yaya za a yi farin icing don cake?
Sinadaran:
- madara - 115 ml;
- cakulan fararen - 1,5 fale-falen buraka;
- cream - 115 ml;
- gelatin - 10 g.
Shiri
Don wannan girke-girke shi ne mafi alhẽri ya dauki na musamman gelatin, wanda da sauri dissolves, to, ba ka da jira dogon. Don haka, zuba wannan sashi cikin rabi na madara da kuma jira na minti 10. Mun sanya madara mai madara tare da cream, zafi shi, cire shi daga wuta. Zuba ruwan gelatin a cikin madara-cream kuma ya motsa har sai ya zama kama. An yi watsi da launin gilashin cakulan da aka zuba a cikin kayan da aka riga aka shirya. Muna motsawa har ya zama cikakkiyar siffar launin fata.
Mun sanya shi a kan cake nan da nan bayan sanyaya. Shin ya fi kyau a hanyar da ta biyowa - saka farantin tare da gurasa mai sanyaya a kan fim din abinci, zubar da gilashi a sama da matakin da wuka. Idan zaki ba ya kwantar da hankali a gaba, to zai narke kayan ado na cakulan kuma kyakkyawan zane bazai aiki ba.
Gilashin launin ruwan launin gilashi don cake - girke-girke
Sinadaran:
- ruwa 75 ml;
- takardar gelatin - 1 farantin;
- sukari - 130 g;
- glucose syrup - 130 g;
- madara madara - 90 ml;
- cin abincin abinci kana bukatar launi - 5 g;
- cakulan farin (ko cakulan farin saukad da) - 1.5 fale-falen buraka.
Shiri
Gelatin ya sa ruwa ya bar minti 10. Mix sugar, glucose syrup da ruwa. Mu sanya kanmu cikin wuta. Glucose syrup za a iya canzawa don juya sitaci ko molasses.
Mun karya cakulan cikin guda, sanya shi a cikin kwano, zuba shi da madara mai ragu. Add gelatin, mai dadi da sukari. Za'a iya ɗaukar nau'in canza launin ko dai a matsayin busassun foda ko a matsayin ruwa. Don gabatar da shi a hankali, don haka kada a sake shi da launi.
An sauke da jini a cikin akwati tare da abinci kuma, ba tare da tsawanta ba, kunna shi. Muna ƙoƙarin kada ayi kumfa. Idan ba su kasance ba tare da su ba, to, sai mu zubar da jini ta hanyar dabarar cikin wani tasa. Zaku iya maimaita sau biyu. A gama glaze dole ne haske.
Muna amfani da ita don yin ado da yin burodi bayan sanyaya don kusa da dakin ɗakin. Idan kayi zafi, zai "gudu" daga samfurin, kuma idan sanyi ne, lumps da irregularities zasu bayyana akan farfajiya.
Buga gishiri don cake
Sinadaran:
- sugar - 6-7 tbsp. spoons;
- kirim mai tsami - 6-7 st. spoons;
- koko foda - 4-5 tbsp. spoons;
- man shanu - 55-60 g.
Shiri
A cikin saucepan zuba kirim mai tsami, ƙara sukari da koko. Mun aika zuwa wuta. Muna ci gaba da ci gaba har sai an narkar da sukari kuma ana rarraba koko sosai, kuma ba a rasa cikin lumps. Da zarar mun ga cakuda daidaito, cire daga wuta, mun gabatar da man shanu. Cire dan kadan gishiri a kan bishiyoyi da goga ko wuka da muke rarraba akan farfajiya - kuma daga sama, da kuma a tarnaƙi.