Mirrored glaze

Wannan labarin yana da amfani ga masoya na gida yin burodi. A ciki zamu gaya mana yadda za a yi murfin madubi don gurasa, bishiyoyi ko sauran kayan ado. Da wannan gilashi, kayan da ake gina gida za su juya cikin ainihin kyawawan kayan lambu. Kuma kowa da kowa zai tabbata cewa wannan aiki ne na mai sana'a confectioner.

Mirror glaze - girke-girke

Sinadaran:

• cakulan baki ko madara - 150 g;
• sukari - 150 g;
• ruwa 75 ml;
• gelatin - 2 tbsp. spoons;
• zuma - 150 g;
• Rawanin ciki madara - 150 g.

Shiri

Ana zuba Gelatin a cikin kwano, zuba rabin ruwa kuma ya bar minti 30. A cikin sautener zuba ruwan da ya rage, ƙara zuma da sukari da kuma karamin wuta ya kawo tafasa. Tafasa da minti 2, to ka cire kwanon rufi daga wuta, zuba madara da kuma haɗin gwaninta. Yanzu ƙara kumbura gelatin da guda na cakulan. Jira har sai da kama. Bayan haka, kwantar da ruwan sanyi zuwa dakin zafin jiki da kuma amfani da shi zuwa cake. Kuma cewa glaze ya fito da madubi na gaske, kana buƙatar bin wasu dokoki masu sauki: ana zubar da gilashi da cokali, kada a sa shi a kan samfurin. Ya kamata ya fadi kanta. Bayan yin amfani da samfurin tare da haske, bar watch for 2.

Mirror cakulan shafi

Sinadaran:

• cakulan da 53% koko content - 300 g;
• cakulan da 70% koko content - 100 g;
• sukari - 150 g;
• ruwa - 30 ml;
• gwaiduwa - 1 yanki;
• kwai - 2 guda;
• cream 35% mai - 520 ml.

Shiri

A cikin rudin sauté, zuba a cikin ruwa, zuba a cikin sukari da kuma kawo shi a tafasa a kan zafi kadan, da sukari ya kamata a caramelized. Mun doke qwai da yolks tare da mahadi. Tare da ƙwayar daji, zuba a cikin caramel sakamakon. Ci gaba da doke har sai taro ya sanyaya zuwa digiri 35-40. Mun narke da cakulan kuma muka zuba shi a cikin sauran sinadarai tare da zane-zane. A takaice mai sauƙi, tayar da cream har sai lush. Gabatar da rabi na cakulan cakulan da kuma hada shi da whisk har sai uniform. Sa'an nan kuma ƙara da sauran cream kuma a sake motsawa.

Gilashin launin launin wuta gilashi

Sinadaran:

• glucose - 300 g;
• ruwa 150 g;
• sugar - 300 g;
• madara madara - 200 g;
• cakulan fararen 300 g;
• Gelatin - 20 g.
• launin abinci - 'yan saukad da.

Shiri

Gelatin jika cikin ruwan sanyi. Ana kawo ruwa da sukari da glucose zuwa tafasa. Add cakulan, madara mai raɗaɗi, soaked da squeezed gelatin. Nan gaba muna ƙara canza launin abinci. Sa'an nan kuma za ku sami madubi mai launin launi. Mix kome da kome tare da mahaɗi. Mun cire taro a cikin firiji don dare. Kuma sai ku yi zafi da shi zuwa zafin jiki na digiri 35 kuma ku yi amfani da ita don manufar da aka nufa.

Fusho mai haske gilashi

Sinadaran:

• farin cakulan - 300 g;
• sugar - 300 g;
• glucose syrup - 300 g;
• madara - 200 ml;
• gelatin - 30 g;
• ruwa - 150 ml.

Shiri

A cikin ruwan sanyi, jiƙa gelatin. A cikin stewpan zuba ruwa, ƙara sugar, madara da kuma kawo wa tafasa. Zuba a cikin glucose syrup kuma sake kawo zuwa tafasa. Cire daga zafin rana, ƙara gelatin da kuma haɗuwa har sai an narkar da shi gaba daya. Zuba ruwan magani ta sieve a kan cakulan da kuma haɗuwa har sai da santsi. Muna rub da taro tare da mai zubar da jini. Kuma saboda a cikin tsari iska ba ta shiga cikin taro kuma ba'a kafa blisters akan farfajiyar, dole ne a ba da immersion a wani kusurwa na 45 digiri. Glaze da dare mu bar cikin firiji, kuma nan da nan kafin amfani, zazzage shi zuwa zafin jiki na 35-37 digiri. Zaka iya amfani da takarda guda daya a kan samfurin, saka shi cikin firiji don daskare, kuma cikin kimanin sa'o'i 2, yayi amfani da alamu da aka yi da launi daban-daban.