Chocolate glaze, shirya daga koko foda, ya juya ba kasa da dadi kuma nasara a cikin rubutu, maimakon abin da aka yi daga melted cakulan. Ana iya amfani da su don rufe kayan dafa, da kayan abincin, da kuma sauran kayan da ake gina gida da kuma adana kuɗi, tun da irin wannan icing yana da yawa a kasafin kudi.
Yadda za a yi cakulan icing daga koko da madara - girke-girke
Sinadaran:
- koko foda - 90 g;
- powdered sugar - 125 g;
- madara madara - 85 ml;
- man shanu na man shanu - 45 g;
- vanillin - 1 tsunkule.
Shiri
Da farko, muna haɗi koko foda da sukari foda a cikin kwano, zuba cakuda cikin madara mai gurasa, jefa jigon vanillin kuma motsa cakuda har sai an cire dukkan lumps da lu'ulu'u. Yanzu kara man shanu mai laushi, mu haxa shi har sai ya rabu da shi a ciki, sa'an nan kuma bari ya kwantar da hankali, kuma muyi amfani dashi don manufa.
Chocolate glaze daga koko da kirim mai tsami - girke-girke
Sinadaran:
- koko foda - 90 g;
- yashi sugar - 65 g;
- kirim mai tsami tare da mai ciki mai yawa fiye da 20% - 80 g;
- man shanu na man shanu - 45 g;
- vanillin - 1 tsunkule.
Shiri
A cikin dako mai dacewa ko karamin saucepan, haɗa da sukari, koko foda da kuma tsuntsaye na vanillin, sannan kuma ƙara kirim mai tsami kuma ya motsa taro sosai. Yanzu wajibi ne don ƙona tsire-tsirewa zuwa tafasa. Sanya ganga tare da shi a kan karamin wuta da tsayawa, ci gaba da motsawa, har sai taro ya fara laban. Muna kawar da jita-jita daga wuta a wannan lokacin, mun haxa man shanu mai laushi a cikin cakulan cakulan, don haka ya warke gaba ɗaya, kuma mun sanya shi don dan lokaci. Lokacin da gilashin zai yi sanyi kadan, za mu fara rufe kayayyakin da shi.
Abin girke-girke na cakulan ya fado daga koko foda akan ruwa
Sinadaran:
- koko foda - 145 g;
- yashi sugar - 190 g;
- ruwa aka gyara - 120 ml;
- vanillin - 1 tsunkule.
Shiri
A wannan yanayin, shirye-shiryen cakulan gumi daga koko yana farawa tare da dafa abinci na sukari. Don yin wannan, muna hada sukari da ruwa mai tsabta a cikin jirgin ruwa mai dacewa kuma sanya shi a kan tanda don wutar wuta. Ci gaba da motsawa har sai dukkanin lu'ulu'u na sukari sun rushe, to sai ku kara wani nau'i na vanillin kuma kufa mashi har sai syrup fara fararen. A yanzu zamu zuba koko koko da rub da taro don kwashe dukkan lumps. Bayan icing ne kadan sanyi, yi amfani da shi zuwa ga makõma.
A lokacin farin ciki cakulan na koko tare da sitaci
Sinadaran:
- koko foda - 90 g;
- gwargwadon sukari - 190 g;
- madara - 75 ml;
- man shanu - 55 g;
- duhu cakulan - 55 g;
- dankali sitaci - 30 g;
- vanillin - 1 tsunkule.
Shiri
Hanyar shirya gilashin cakulan farawa yana farawa tare da cikakke rushe wutar sukari a madara. Don yin wannan, muna haɗuwa da abubuwa guda biyu a cikin ladle, sanya su a wuta kuma zazzage su, suna motsawa, zuwa tafasa. A wannan mataki, ƙara karamin cakulan da man shanu a cikin akwati, yanyan su da farko zuwa kananan guda. Yanzu muna zuba koko, vanillin da sitaci a cikin taro, tare da hada waɗannan abubuwa a cikin taya daban daban, da kuma motsa su da karfi har sai an cire dukkan lumps.
Tafasa murfin na minti daya, sannan ka cire shi daga zafin rana ka bar shi ta kwantar da hankali, daga lokaci zuwa lokaci ta tsabtace gilashi tare da spatula na katako ko corolla.
Chocolate glaze na koko da kofi
Sinadaran:
- koko foda - 90 g;
- gwargwadon sukari - 140 g;
- Kayan bugun ƙwayar sabon kofi - 75 ml;
- man shanu - 45 g.
Shiri
Wani fasali na wannan girke-girke na shirye-shirye na glazes shine yin amfani da kofi maras kyau a matsayin tushen ruwa. Zuba adadin da ake bukata a cikin wani saucepan, ƙara foda gauraye da koko foda da zafi, yin motsi, zuwa tafasa. Yanzu mun cire akwati daga wuta, mun narke man shanu a cikin wuta, sa'an nan kuma bari ya kwantar da hankali kadan, kuma mun rufe kayan.