Abincin Belgian yana da ban sha'awa ba kawai don yin jita-jita iri-iri ba, amma har da sababbin ƙwayoyin cakulan (ko da yake, na farko a matsayin magani ga tari). A karo na farko cakulan sana'o'i an yi a daya daga cikin Brussels pharmacies. Mafi yawan abincin da ake dasu da kuma kirkirar kirki ne na Belgian ne truffles. An ƙera girke-girke akan wannan yarjejeniyar da aka fi sani da Mega, ba da wani Belgian ba, amma ta hanyar kirkirar kirkirar Faransa mai suna Louis Dufour daga Chambéry (Faransanci Savoy) a watan Disambar 1895.
A bit of history
Wani tunani mai ban sha'awa ya zo Dufour a lokacin yanayin, yayi tunanin yadda za a yi cakulan cakulan: gauraye mai tsami tare da koko foda da vanilla, sa'an nan kuma ya samar da kyandi daga wannan cakuda. Don sa su fi kyau a bayyanar, kowane samfurin an immersed a cikin melted cakulan da sanyaya. Candy yana da babbar nasara a lokacin bikin bukukuwa na Kirsimati. Ƙwararrun cakulan Belgian suna da kyau a kasashe da dama a duniya don godiya ga ayyukan Duch d'O.
Yadda za a yi cakulan cakulan a gida?
Bari mu yi kokari don dafa ainihin truffles bisa ga girke-girke na sanannen confectioner.
Sinadaran:
- 200 g na baki m cakulan;
- 60 ml na duhu rum (ko mai kyau mai amfani da jini), ba shakka, idan kuna shirya kayan kayan zaki ga yara, bazai amfani da barasa ba;
- tsunkule na vanilla;
- 20 g of powdered sukari;
- gram 50 man shanu na halitta;
- 4 tablespoons ("tare da zanewa") na ingancin koko foda;
- 50 g finely ƙasa kwayoyi (walnuts, almonds, hazelnuts, pistachios).
Shiri:
Cakulan (na farko) da man shanu a cikin akwati kuma a narke a cikin wanka mai ruwa tare da motsawa. Add 30 ml na jim da vanilla. Bari mu kawo shi zuwa homogeneity. Cire ganga daga wuta, ƙara da sukari da sukari da gishiri. Ƙara karin lita 30 na giyan rum (ko almond liqueur). Yi amfani da spatula zuwa homogeneity, da sauƙi kwantar da taro a cikin firiji. Sa'an nan kuma mu tattara ɓangaren cokali mai yatsa kuma muyi sutura a cikin nau'i na bukukuwa. Mun saka shi a kan takarda mai tsafta kuma a saka shi cikin firiji. Mu dauki kyandar daga firiji kuma crumble a koko foda (zaka iya ƙara kwasfa na kwakwa). Wannan abu ne - kamar dukkanin m. Zaka iya sanya sutura masu shirya a kan tasa kuma ku yi hidima a teburin. Kashewa a wannan lokacin. A girke-girke, ba shakka, ba daidai classic, amma zai zama sosai dadi.
Cooking da wuri
Kuma zaka iya yin dafa abinci, wannan shine girke-girke.
Sinadaran don biskit:
- 100 g duhu cakulan;
- 1 kaza kwai;
- 30 g na man shanu;
- 1-2 teaspoons na matsakaici-mai madara;
- tsunkule na vanilla;
- a tip na wuka kadan soda burodi, ƙare tare da vinegar;
- 1 tablespoon na giyan rum, alkama ko almond liqueur;
- 2 tablespoons "tare da tudu" na alkama gari.
Sinadaran don Cream:
- 200 ml na halitta cream;
- 100 g na cakulan;
- 1 tablespoon na giya, rum ko barasa.
Shiri:
Narke a kan ruwa wanka mai, cakulan, a hankali gabatar da madara. Bari mu kwantar da dan kadan, ƙara gari, kwai, vanilla da mahaifa. Mun kawo shi ga daidaituwa da kuma gasa bisuki daga wannan cakuda. Daga gama biskit yanke gilashin da'irori. Yanzu cream. Narke da cakulan a cikin wanka mai ruwa, haxa shi da kirim kuma ƙara hawan. Mun kawo shi zuwa homogeneity. Yada wani bisuki a kan tasa, promazyvayem ya cream, a kan wani na rufe wannan yanki, wanda ya hada da cream promazyvaem. Za ka iya kuma na uku Layer, idan biski ba ta da tsayi. Mun yi ado a hankali kuma mun sanya tasa cikin firiji don akalla 8 hours.
Muna hidima tare da kofi ko shayi.