Corporate kaka "Moscow": ho risepe. "Moscow" - bohobe le linate le khutsufatsa lebese

Khutlisa lefatše tekano Moscow: kaka, le risepe ea eo re neng re fana ka ka tlase, ho ile ha e le pontšo ea hore motse-moholo oa Russia.

All ntlha e ka sehloohong ea lefatšeng (motse le naheng) na bona "cha" lijo tse theolelang, ka mosa motho e lefatšeng confectionery. Ahlola bakeng sa hao: Cheesecake New York, Paris le millefeuille, e, esita le le Tula gingerbread! Le Moscow le na letho ... Tabeng ena, tlhōlisano ea setjhaba e ile ea tšoareloa, eo ho eona ba likete tse makholo batho ba 'nile ba leka matsohong a bona ka ho pheha' me o ile a khetha lengolo la ngaka atlehileng ka ho fetisisa. ditlhoko tsa motheo ho barupeluoa e ne e le tse latelang: e tatso ikhethang le ditheko tse tlase ho risepe kaka "Moscow" lapeng ka tlisa moahi leha e le efe ea naha. Ya e le hantle, ba bang ba mahobe a khetholloa lihlahisoa tse hlola a fumanoa ka liluloaneng tsa mabenkele Russia ea kakaretso, empa a sehloohong sena a re tla supa dikgetho ho bohle, ho akarelletsa mohlodi wa - mohlomong u batla ho qeta tlhōlisano e hao, ho pheha le ho latsoa disampole.

Bidder № 1. Exotic

E, ka ho toba. E, ho hlokahala hore ho batla metsoako. Empa ho bohlokoa e - e leka-lekaneng, e nang tatso ya kaka qetile tla thabela Fans kaofela lipompong e sa tloaelehang. Recipe balwa ka kaka le bophara ba cm, 21 'me e le boima ba lik'hilograma 1.2.

biscuit:

• lehe makhooa - 50 g,;
• tsoekere - 165 g,;
• mandelic lehlohlojane - 10 g,;
• kokonate shavings - 35 g,;
• phofo - 10 g,

jelly:

• tse khotliloeng tse tala - 160 g,;
• Tsoekere - 20 g,;
• Edible gelatin maqephe a - 10 g,

Eksotiske mousse:

• tholoana eksotiske puree (mango, phaenapole, takatso e matla tholoana) - 400 g,;
• edible gelatin ka maqephe a - 10 g,;
• tranelate tsa mafura dikahare tsa bonyane 33% - 150 g,;
• lehe makhooa - 45 g,;
• Tsoekere - 45 g,;
• metsi - 20 g,

ho pheha

Pele ho tsohle thabela biscuit.

• Preheat ontong ho 160 ^° C
• Koahela pampiri pan ho baka.
• Whisk liprotheine le-butle tsoekere ho tlhōrō.
• Kopanya phofo, lialmonde le kokonate, sefa ka otloa makhooa lehe 'me ka bonolo luba.
• Tšela evenly ka baka biscuit boima ho theha e le selika-likoe ka bophara oa cm, 21.
• Bake ho fihlela entseng, le tla nka ka 12 metsotso e.
• Pholile ka ho feletseng.

Ho sa le joalo, biscuit apehoa, dikadimo ho dikarolo tse ling.

• Bakeng sa monokotsoai jelly ua inela edible gelatin ka metsing a batang bakeng sa metsotso e 5.
• Kopanya tse tala le tsoekere, mofuthu fetang tlaase mocheso, ho thibela ho belisoa. Hang tsoekere le e qhibiliha ka ho feletseng, ba kene gelatine soaked. Hape luba fihlela junifomo.
• Tšela boima ka sebopeho le bophara ba cm, 18 'me a beha ka leqhoa ea sehatsetsi fihlela jelly e sa ka botlalo thatafatsa.

Joale lokisa mousse!

• Kopanya tsoekere le metsi, tlisa ho e mocheso oa 120 ° ^C.
• Ka sekotlolo e ka thoko, whisk protheine.
• Ntle le ho emisa ho whisk, tšela e sirapo a phehile. Ho lokela ho fumana meringue fluffy le manganga.
• Ua inela edible gelatin ka metsing a batang bakeng sa metsotso e 5.
• Mofuthu khotliloeng eksotiske tholoana ho fihlela ho 70 ^{o Ho} C. U se ke ua pheha!
• Eketsa ea edible gelatin tse khotliloeng le kopanya ka ho feletseng ho fihlela le boreleli. Lumella ho pholile.
• Sephali le tranelate ho fihlela tlhoro ea bonolo.
• Kena ho folisoa khotliloeng tranelate pele ka bonolo vymeshivaya kharafu tlase, joale eketsa ea shapuoa lehe makhooa. Fumana botjha tshwano.

Ho ho bokana kaka.

• Tšela e hlobo le bophara ba 21 cm, biscuit, setsi, beha hoammeng raspberry puree. Tšela e mousse holimo eksotiske, boemong ba.
• Pholileng kaka ya dihora tse 3, joale hula e ho tsoa hlobo e le ho mo sebeletsa.

Bidder № 2. Almond le raspberry

Sena kaka bokgoni ba "Moskva" (risepe le lifoto tse bontšitsoeng tlaase mona) ha hlōla, empa re ka matla ho kgothaletsa ho lokisetsa e le motsoako oa tse tala le lialmonde e ile ea atleha haholo. Recipe balwa ka kaka le bophara ba cm, 21 'me e le boima ba lik'hilograma tse 1.4.

biscuit:

• lehe makhooa - 275 g,;
• tsoekere - 195 g,;
• sefate sa almonde e phofo - 195 g,;
• Koro phofo - 40 g,

tranelate:

• Lebese - 90 g,;
• lehe yolk - 75 g,;
• tsoekere ke - 105 g,;
• botoro (82.5%) - 40 g,;
• Vanilla tsoekere - ho pinch;
• lehe makhooa - 50 g,;
• tsoekere II - 105 g,;
• metsi - 135 g,

jelly:

• Raspberry - 175 g,;
• raspberry puree - 85 g,;
• Tsoekere - 35 g,;
• Edible gelatin maqephe a - 10 g,

Berry barbotage:

• raspberry puree - tse 100 g,;
• Tsoekere - 15 g,;
• Edible gelatin maqephe - 5 g,

ho lokisetsa

Ho sa tsotellehe tatso ikhethang, le lijo tse theolelang o ne a sa khetha e le mohloli ya. Cake "Moskva" (the risepe mohato ka mohato re u file se ka tlaase mona) lokela ho bopilwe ka palo e kahodimodimo ea lihlahisoa fumaneha, 'me sefate sa almonde e phofo ka fumanoa ha le leng le le lebenkele.

Hlokomela biscuit.

• Preheat ontong ho 180 ^C. Cover le ho baka le pampiri ho baka.
• Whisk liprotheine le tsoekere ho fihlela tlhoro ea tsitsitseng.
• Kopanya mandelic le koro phofo, ka hloko ka ekelletsa ho liprotheine vymeshivaya kharafu tlase ho fihlela junifomo. Ho lokela ho fumana le boima teteaneng tsa moea.
• Beha hlama ka pampiri ho baka ka mokgwa wa 4 didikadikwe tšoanang bophara ba cm, 21. Ha matla a ontong ho ha a lumelle ho apeha libiskiti hore chelete ka nako e tšoanang, arola hlama ka halofo ka lihlahisoa 'me bakeng sa e mong le e ho ba sethaleng sa baka lokisetsa methaka e ncha. Thanks ho tekanyo ena, le protheine e sa tla fela, 'me mahobe seponche tsamaea fluffy.
• Beha diterei la ka ontong le workpieces le apeha metsotso e 20 ho fihlela khauta mmala.
• Pholile itokiselitse entsoeng ka ho feletseng likuku le tlosa pampiri ea ho baka.

Ho sa le joalo, le mahobe a sa almonde ke pholileng, u ee jelly

• Ua inela edible gelatin ka palo e khōlō ea metsi a batang 'me a ema metsotso e 5.
• Kopanya e tse tala le purée ka saucepan le, eketsa tsoekere 'me le tlise ho mocheso tlaase ho mocheso oa 85 ° ^C. fehle ka tshebetso - tsoekere ba lokela ho qhala ka ho feletseng.
• Eketsa ho monokotsoai boima edible gelatin, kopanya ka ho phethahetseng ho fihlela qhibiliha ka ho feletseng. Beha jelly boima ka sehatsetsi bakeng sa 3 H.

Hona joale bakeng sa tranelate le.

• Tšela lebese e be saucepan, e eketsa le tsoekere Vanilla ho lona 'me le tlise ho tsohle ho ka mathopa a fetang mocheso tlaase.
• Thoko kopanya yolks le tsoekere ke ho pathomorphology. Ntle le ho khaotsa ho kena-kenana, tšela lebese phehile, yolks lehe, ka hloko fehle ho fihlela le boreleli, tšela le boima khutlela skillet, 'me a boela a beha ka mollo. Mofuthu e ka bang 80 ° ^C, tlosa ho tloha mocheso le lumella ho pholile.
• Kopanya metsi le ka saucepan le tsoekere II, apara ho se mollo 'me le tlise ho ea mocheso oa 120 ^C. Ha sirapo e pheha, whisk ho bonolo protheine tlhōrō.
• Ntle ho emisa whisking protheine, ka ekelletsa ho seo e belang e sirapo. keketseho ea boima ba 'mele ka makhetlo a 3. Otla ho fihlela tsidifatso feletseng.
• Whisk ho makoko ka botoro thoko setshelo. Butle-butle eketsa ka custard, nako le nako ho finyella tshwano. Ka mor'a ka hloko fehle lehe custard liprotheine vymeshivaya ho ya hodimo.

Qetellong, Phutheho ea ho qetela.

• Lokisetsa hore e fapaneng pastry mokotla tranelate le chilled raspberry jelly.
• Tšela e hlobo ea 21 cm, le bophara ba kaka pele.
• Pepeta e ka didikadikwe le eena tranelate le jelly, fapanyetsana e le nako e telele e le u se ke ua tlale sebaka tsohle.
• Pepeta le tranelate le jelly bobeli Korzh.
• E sa tsoa Beha tranelate le jelly.
• Pepeta boraro Korzh.
• Hape sethaleng le tranelate le jelly.
• Tobetsa bone Korzh.
• Shape ka kaka beha ka leqhoa ea sehatsetsi bakeng sa halofo ea hora.

Hona joale e se ke ho hlokahala hore ho khabisa kaka.

• Bakeng sa rarollela, ua inela ka gelatine ka metsi a mangata.
• Kopanya e raspberry puree le tsoekere, apara ho se mocheso le tlase le ho tlisa ho mocheso oa 85 ° ^C. fehle ka tshebetso - tsoekere ba lokela ho qhala ka ho feletseng.
• Eketsa ho monokotsoai boima edible gelatin, kopanya ka ho phethahetseng ho fihlela qhibiliha ka ho feletseng. Refrigerate jelly ho fihlela ho 35 ^{° C,} tšela ba holim'a kuku le hape kenya leqhoa ea sehatsetsi ho tšela.
• Loketse kaka tsomule tsoa sebopeho, haeba a lakatsa, mahlakoreng ka khabisitsoeng ka lialmonde.

Bidder № 3. Pistachio le ciliegia

E ne e le ntle le kotsi ka 'nang kuku "Moskva". Recipe, sebopeho, ho fihlela lijo le ho pheha thekenoloji - kaofela ha eona ke ntho ea tlhaho ho French ho ena le ho Russia confectionery sekolong. Moahloli e mong bakeng sa hao: ha mong le o mong lebenkeleng o ka fumana pistachio peista? Empa kaka fellang kateng le le monate haholo! Products tse ka kaka le bophara ba cm, 21 'me e le boima ba lik'hilograma 1.2.

biscuit:

• lehe makhooa - 90 g,;
• Tsoekere - 115 g,;
• sefate sa almonde e phofo - 35 g,;
• Koro phofo - 55 g,;
• cherries pitted - 65 Um.

spaghetti Berry:

• Poone starch - 10 g,;
• edible gelatin ka maqephe a - 5 g,;
• tsoekere ke - 20 g,;
• tsoekere II - 20 g,;
• cherries pitted - 220

Mousse pistachio:

• Lebese - 80 g,;
• Tsoekere - 10 g,;
• tšoeu chokolete - 160 g,;
• lehe yolk - 30 g,;
• edible gelatin ka maqephe a - 3 g,;
• pistachio peista - 20 g,;
• tranelate tsa mafura dikahare tsa bonyane 33%, shapuoa le tlhōrō bonolo - 345 g,;
• Tala lijo colouring - 1 lerotholi.

Crumb Biscuit:

• botoro (82.5%) - 30 g,;
• phofo koro - 30 g,;
• Tsoekere - 30 g,;
• pistachio peista - 5 g,;
• cocoa botoro - 15 g,;
• Tala lijo colouring - 1 lerotholi.

mehato ho pheha

Bakeng sa seponche kaka Preheat ontong ho 165 ° ^C. Cover le ho baka floating le pampiri ho baka.

• Whisk liprotheine le-butle tsoekere ho tlhōrō.
• Kopanya phofo le sefate sa almonde e le sefe liprotheine tsohle. Hlohlelletsa ka bonolo ho pathomorphology ho tswa ho tlase ho fihlela.
• Apara ho se ho baka biscuit boima ka mokgwa wa le selikalikoe ka bophara oa cm, 21, evenly hasana ka ciliegia holimo.
• Apeha bakeng sa metsotso e 20 ho fihlela junifomo. Pholile ka ho feletseng.

Re tla hloka ho spaghetti.

• Ua inela ka palo e kholo ea edible gelatin ka metsing.
• Ka saucepan le, kopanya cherries le tsoekere 'me ke mofuthu ho fihlela ho e le nako e telele e le ba se ke ba ema ka ntle lero le tsoekere qhalana ka ho feletseng.
• Mathata lero ho tloha cherries le, ka ekelletsa ho e qetellang II ea starch le tsoekere, ka ho feletseng tsoakane.
• Beha saucepan le motsoako oa starch-ciliegia ho futhumatsa le ho tlisa ho lethopa ka, kamehla ho sitisa.
• Tlosa ho tloha mocheso, eketsa ea gelatine soaked. Fehle ho fihlela le boreleli. Eketsa ea cherries ho spaghetti le re motsoako pholile ka ho feletseng.

Lokisetsa esale pele Lijo tse Khabisitsoeng Hantle.

• Crumb sile ho fihlela le boreleli lihlahisoa tsohle - lokela ho fumana buttery crumb.
• Preheat ontong ho 170 ^C. Cover pane ho baka pampiri e ho lumellanang ho fafatsa makumane le ho baka bakeng sa metsotso e 10, susumetsang maikutlo ka linako tse ling.
• Pholile ka ho feletseng.

Tsoela pele ho mousse.

• Ua inela edible gelatin ka metsing a batang.
• Qhibiliha ea chokolete e tšoeu ka hlapa ka metsi.
• Tšela lebese ka saucepan le tlisa ho ka mathopa a fetang mocheso tlaase.
• Ka thoko, kopanya le yolks le tsoekere ho fihlela le boreleli. Ntle le ho khaotsa ho hlohlelletsa, tšela lebese phehile, yolks lehe, ka hloko fehle ho fihlela le boreleli, tšela le boima khutlela skillet, 'me a boela a beha ka mollo. Mofuthu e ka bang 80 ° ^C, tlosa ho tloha mocheso, kena ka edible gelatin soaked, pistachio peista, dae le qhibilihile chokolete tšoeu. Hlohlelletsa ka bonolo ho fihlela tsohle li be boreleli. Cool 'me ba kene tranelate shapuoa.

Beha!

• Tšela ciliegia biscuit ka sebopeho le bophara ba cm, 21, jala spaghetti ka holimo.
• Beha spaghetti holim'a motsoako mousse, ka hloko boreleli tsoa.
• Ho lumellanang fafatsa holim mousse crumb. Pholile kaka ya dihora tse 3-4, moo hula e ho tsoa hlobo e le ho mo sebeletsa.

Bidder palo 4. Chocolate le Strawberry

Ha e kopana le chokolete le fragola - siuoeng ke nako, sena lumela esita le Moscow. Kaka, le risepe ea eo re neng re fana ka ka tlase e sa hlōla, empa o le molemo haholo. Recipe sehlahisoa etselitsoeng bakeng sa bophara ba cm, 21 'me e le boima ba lik'hilograma 1,1.

biscuit:

• unshelled mahe - 145 g,;
• Cocoa phofo - 15 g,;
• Tsoekere - 90 g,;
• Koro phofo - '75

tranelate:

• tranelate tsa mafura dikahare tsa bonyane 33% - 315 g,;
• tsokolate lebese - 205 g,;
• cognac - 8 g,;
• foreshe fragole - 75 g,;
• lehe yolk - 40 g,;
• Edible gelatin maqephe - 5 g,

glaze:

• Tlalellane chokolete - 150 g,;
• barbotage mahobe gel - 100 g,

'Me hona joale le risepe sebele! Moscow kaka ena e sa mo khethileng, empa e Ke habohlokoa e leka.

tshebetso ya ho lokisetsa

Preheat ontong ho 180 ^C. Cover le ho baka le pampiri ho baka.

• Beat mahe le tsoekere ho fihlela fluffy.
• Kopanya phofo cocoa, sefa ho mahe le ka bonolo luba kharafu tlase ho fihlela e le hore le boima ba e sa rarolloa.
• Beha biscuit boima ka ho baka pampiri ka mokgwa wa 3 didikadikwe tšoanang bophara ba cm, 21. Ha matla a ontong ho ha a lumelle mahobe ba bangata hakaale ho apeha ka nako e tšoanang, arola hlama ka halofo ka lihlahisoa 'me bakeng sa e mong le e ho ba sethaleng sa baka lokisetsa methaka e ncha.
• mahobe a sa Bake metsotso 10-12 fihlela bonolo. Pholile ka ho feletseng.

Ho sa le joalo, ho lula mahobe a ka ontong, ho lokisa tranelate tla qala.

• Edible gelatin ua inela ka palo e khōlō ea metsi a batang.
• Lebese chokolete qhala ka ho hlapa ka metsi.
• Tšela karolo ea boraro ea tranelate ka saucepan le mocheso ho 85 ^° C go dira motswako oo oa yolks le, whisking ho feletseng bakeng sa boima tshwano. Eketsa edible gelatin le kopanya hape.
• Connect le chokolete e qhibilihe ebe lehe-remereme boima ho pathomorphology.
• Thoko whisk ho fihlela tlhoro ea setseng tranelate tiileng, eketsa a ba isa ho boima chokolete.

Bokella?

• Strawberry selae.
• Beha kaka e mong, hlatsoa tranelate le sebakeng sa hae boraro halofo ya fragole ka. Pepeta bobeli Korzh.
• Hape loetsa litsepe boraro fragola tranelate le beha ka masalla. Sutumelletsa ka Korzh boraro le obmazhte ka mahlakoreng 'ohle ka ho sa tranelate setseng.
• Beha ka sehatsetsing bakeng sa ho lihora tse 1,5.

Bakeng sa glaze ka, qhibiliha ka metsi take bubble bath chokolete le lefifi 'me kopanya ho fihlela le boreleli le gel le evenly baki holim' a kaka ho bona (holimo le mahlakore a). Lumella barbotage ho thatafatsa ka sehatsetsing - le o ka tšoara u ithata.

Bidder palo 5 le mohlodi! Corporate kaka "Moscow": risepe le linate le khutsufatsa lebese

'Me bonang! O! Ha e le hantle, baetsi ba kaka nile ba leka ho fana ka sechaba sa kaka monate, e leng ka ba bonolo ho lokisetsa ka kichineng lapeng. lihlahisoa lijo tse theolelang li fanoa ka e le bophara ba cm, 21 'me e le boima ba lik'hilograma tse 1.4.

mahobe a sa:

• lehe makhooa - 135 g,;
• tsoekere - 155 g,;
• hazelnut makumane - 200 g,

tranelate:

• botoro (82.5%) - 190 g,;
• phehiloeng khutsufatsa lebese - 375 g,;
• makotomane grated - 155 g,;
• Cognac - '30

glaze:

• tšoeu chokolete - 75 g,;
• lijo dae e khubelu - 2 g,;
• mahobe a sa gel barbotage - '50

Haeba a lakatsa, o ka nka sebaka sa icing ka mong hore o rata, empa re khothalletsa hore u leka phetolelo ea pele, eo o ile a khetha Moscow. Kaka, le risepe ea eo re neng re ngola ka tlaase mona, e lokela ho ba bofubelu bo khanyang, e emelang motse-moholo oa Russia.

Theknoloji ho lokisetsa

Bakeng sa mahobe a Preheat ontong ho ¹⁵⁰ ° C le ho baka Koahela pampiri ho baka.

• Whisk liprotheine le-butle tsoekere ho tlhōrō masene eketsa linate hasesaane, vymeshivaya boima ho ya hodimo.
• Beha hlama ka pampiri ho baka ka mokgwa wa 4 didikadikwe tšoanang bophara ba cm, 21. Ha matla a ontong ho ha a lumelle mahobe ba bangata hakaale ho apeha ka nako e tšoanang, arola hlama ka halofo ka lihlahisoa 'me bakeng sa e mong le e ho ba sethaleng sa baka lokisetsa methaka e ncha. Thanks ho tekanyo ena, le protheine e sa tla fela, 'me mahobe a ka bohobe "Moskva" (risepe le photo photo photo photo khomaretse) tla fumana fluffy.
• Beha preform ka ontong le apeha bakeng sa metsotso e 5, nako eo hana ka mocheso ho 110 ^C. le mahobe a ommeng bakeng sa lihora tse 2.
• mahobe a qetile ke pholile ka ho feletseng.

The tranelate e pheha haholo feela ho.

• Whisk ho makoko oli.
• Ntle le ho retelehela theoha blender, eketsa e nyenyane phehiloeng khutsufatsa lebese. Boima lokela ho fana ka junifomo e, matla le tlokomang, le teteaneng caramel tatso.
• Eketsa ea tranelate le grated hazelnut boranti hlohlelletsa ho fihlela le boreleli.

'Me hona joale bokella!

• The kotara ea pele ea kaka evenly loetsa litsepe le tranelate tsohle. Pepeta bobeli Korzh.
• Re-kirisi tranelate kotara. Pepeta boraro Korzh.
• Beha tranelate holim'a kotara le beha holim'a kuku setseng.
• Hasa tranelate setseng kaka le mahlakoreng hlobo ena.
• Beha ka sehatsetsing bakeng sa ho lihora tse 1,5.

qete ama

Ho lokisa glaze, qhibiliha ka metsi take bubble bath tse tšoeu chokolete, eketsa ea dae le gel hlohlelletsa ho fihlela le boreleli. Tšela e icing holim'a metsi kaka, ho batalatsa kharafu ho tloha hodimo 'me mahlakoreng. Lumella barbotage ho thatafatsa ka sehatsetsing.

Ke eona! Walnut kaka risepe "Moscow" ho tloha re ho uena: pheha thabela!